We are seeking a meticulous and sensory-focused professional to join our team as an olive oil tester. The successful candidate will evaluate olive oil samples for flavour, aroma, appearance and quality, supporting product development, quality assurance and procurement decisions. This role requires disciplined tasting practice, accurate record-keeping and close collaboration with production and laboratory teams.

About the role

You will conduct systematic sensory assessments of olive oil batches, identifying defects and flavour characteristics, and translating sensory observations into actionable recommendations. The role involves preparing samples, maintaining tasting panels, documenting results in the company system and contributing to continuous improvement of harvesting and pressing practices. You will work alongside quality assurance, production and procurement to ensure oils meet our standards and regulatory requirements.

Responsibilities

• Perform routine sensory evaluations of olive oil samples, scoring aroma, taste, mouthfeel and appearance against company and industry standards.

• Detect and document sensory defects (e.g. rancidity, fusty, muddy) and positive attributes, providing clear, concise tasting notes.

• Manage and prepare samples for blind tasting panels, ensuring correct labelling, temperature and presentation.

• Maintain accurate records of tastings and results in the quality management system; produce summary reports for stakeholders.

• Calibrate and train internal tasting panels and participate in external proficiency schemes to maintain sensory accuracy.

• Work with production and procurement to trace quality issues back to source and recommend corrective actions.

• Contribute to product development by characterising oil profiles and advising on blending decisions.

Requirements

• Proven experience in sensory evaluation of olive oil or other edible oils, with a strong portfolio of tastings or panel work.

• Relevant training or certification in sensory analysis, olive oil tasting panels, or food science.

• Excellent palate with the ability to differentiate subtle flavour and aroma notes and to identify common defects.

• Strong written and verbal communication skills for clear reporting and panel feedback.

• Competence with basic laboratory and sample-handling procedures; familiarity with quality management systems preferred.

• Attention to Detail: methodical in tasting protocol, sample labelling and record-keeping to ensure reproducible results.

Nice to have

• Experience with GC–MS or other analytical techniques used alongside sensory evaluation.

• Knowledge of olive cultivation, harvest timing and pressing processes that influence oil quality.

• Previous involvement in certification bodies, competitions or industry working groups.

What we offer

• A collaborative and inclusive workplace that values sensory expertise and continuous learning.

• Opportunities for professional development, certification and attendance at industry events.

• Competitive salary, flexible working arrangements and staff discounts on products.

We are an equal opportunity employer and welcome applications from all qualified individuals. If you require adjustments during the selection process, please let us know and we will make reasonable arrangements.