No offerings have been identified for this subject in 2016

OLV401 Quality of Olive Products (8)


The student will learn about olive oil extraction and composition. Quality parameters such as free fatty acids, fatty acid profiles, rancidity, phenolics, sterols and peroxide values will be explained and related to IOOC guidelines and sensory properties. An introduction to the microbiology of the olive will cover table olive production, as well as vegetable water and pomace disposal.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: OLV401
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
Know the processes involved in oil and table olive production;
Understand basic chemistry and microbiology of olives;
Understand the significance of IOOC quality guidelines;
Understand the relationship between certain chemical agents and sensory perception;
Have an appreciation for and capacity to deal with waste disposal issues.


The subject will cover the following topics:
Olive Oil: Oil components, oil flaws, IOOC guidelines, oil testing. Oil extraction; Table olives: Olive components, olive microbiology, table olive flaws; Waste management: Vegetable water disposal, pomace disposal, legal requirements.

Residential School

This subject contains a compulsory 2 day residential school.


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.