16/10/2026
TAĦRIĠ DWAR IL-KWALITÀ TAŻ-ŻEJT TAŻ-ŻEBBUĠA U TASTING GWIDAT 🫒
X’jinvolvi l-produzzjoni ta’ żejt taż-żebbuġa ta’ kwalità għolja? U kif nistgħu nagħrfu l-kwalità tiegħu permezz tas-sensi tagħna?
Ingħaqdu magħna bejn is-26 u d-29 ta’ Ottubru 2026, mill-4:00 p.m. sat-8:00 p.m., għal erbat ijiem iddedikati biex nifhmu aħjar iż-żejt taż-żebbuġa mis-siġra taż-żebbuġa sat-tazza tat-tasting.
🌿 Ħarsa aktar mill-qrib lejn il-kultivazzjoni taż-żebbuġ
Tgħallmu aktar dwar il-varjetajiet taż-żebbuġ, is-sistemi ta’ tħawwil, il-metodi tal-ħsad u l-kontroll tal-parassiti u l-pesti.
🫒 Miż-żebbuġa għaż-żejt
Skopru kif il-ħsad, il-proċess tal-ipproċessar u fatturi teknoloġiċi oħra jistgħu jinfluwenzaw il-kwalità u l-karatteristiċi tal-prodott finali.
👃 Tgħallmu kif idduqu ż-żejt taż-żebbuġa
Żviluppaw il-ħiliet tagħkom fl-evalwazzjoni sensorjali u tgħallmu kif tagħrfu l-karatteristiċi pożittivi, bħall-frotta, l-imrar u l-pikkanterija, kif ukoll difetti komuni, skont l-istandards tal-UE.
🔬 Ġibu magħkom iż-żejt taż-żebbuġa tagħkom!
Il-parteċipanti se jkollhom ukoll l-opportunità li jissottomettu ż-żejt taż-żebbuġa tagħhom stess għall-analiżi, u b’hekk ikunu jistgħu jitgħallmu aktar dwar il-karatteristiċi u l-kwalità tal-produzzjoni tagħhom.
💧 Kwalità, konservazzjoni u saħħa
Ifhmu l-importanza tal-filtrazzjoni, il-ħażna u l-konservazzjoni, kif ukoll il-benefiċċji nutrittivi u għas-saħħa marbuta maż-żejt taż-żebbuġa ta’ kwalità.
📅 26–29 ta’ Ottubru 2026
🕓 16:00–20:00
⚠️ Postijiet limitati – ir-reġistrazzjonijiet se jiġu aċċettati strettament skont l-ordni li jaslu.
📧 Għar-riżervazzjonijiet:[email protected]
Organizzat mid-Direttorat għas-Servizzi ta’ Riċerka u Konsulenza (RASD) fi ħdan il-Ministeru għall-Agrikoltura, is-Sajd u l-Provvista tal-Ikel.
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🫒 OLIVE OIL QUALITY & GUIDED TASTING TRAINING DAYS 🫒
What goes into producing a high-quality olive oil? And how can you recognise its quality through your senses?
Join us from 26th to 29th October 2026, from 4:00 p.m. to 8:00 p.m., for four days dedicated to understanding olive oil from the olive tree to the tasting glass.
🌿 A closer look at olive cultivation
Explore olive varieties, planting systems, harvesting methods and approaches to parasite and pest control.
🫒 From olive to oil
Discover how harvesting, processing and technological factors can influence the quality and characteristics of the final product.
👃 Learn how to taste olive oil
Develop your sensory evaluation skills and learn how to identify positive attributes, such as fruitiness, bitterness and pungency, as well as common defects, in line with EU standards.
🔬 Bring your own olive oil!
Participants will also have the opportunity to submit their own olive oil for analysis, providing a valuable chance to learn more about the characteristics and quality of their own production.
💧 Quality, conservation & health
Understand the importance of filtration, storage and conservation, as well as the nutritional and health benefits associated with quality olive oil.
📅 26–29 October 2026
🕓 16:00–20:00
⚠️ Limited places available – bookings are accepted strictly on a first-come, first-served basis.
📧 For reservations: [email protected]
Organised by the Research and Advisory Services Directorate (RASD) within the Ministry for Agriculture, Fisheries and Food Supply.
