Overview

We are seeking an experienced and sensory-skilled olive taster to join our team. The successful candidate will assess the quality, flavour profile, and overall characteristics of olive oils and table olives, ensuring products meet our high standards. This role suits someone with a refined palate, excellent descriptive ability, and a commitment to quality control and food safety.

Key Responsibilities

• Sensory evaluation — Conduct regular, structured tastings of olive oils and table olives using recognised sensory protocols to evaluate aroma, taste, mouthfeel, and any defects.

• Quality assurance — Work with production and quality teams to ensure products meet defined sensory specifications and regulatory standards.

• Recording and reporting — Maintain accurate tasting notes and scoring sheets; prepare clear reports summarising findings and recommendations.

• Calibration and training — Help calibrate internal tasting panels and deliver training sessions to colleagues to raise sensory consistency across the business.

• Product development support — Provide sensory input during new product trials, blends, and packaging decisions to optimise flavour and consumer appeal.

• Supplier assessment — Participate in supplier evaluations, tasting incoming batches, and advising on accept/reject decisions based on sensory criteria.

• Compliance and hygiene — Follow food safety and hygiene procedures within tasting areas and laboratory spaces, and contribute to continuous improvement of processes.

• Consumer insight — Translate sensory results into actionable consumer-facing language for marketing, labelling, and education initiatives.

Key Skills and Competencies

• Sensory acuity — Demonstrable ability to identify and describe flavours, aromas, and defects in olive products.

• Attention to detail — Meticulous in recording observations and following tasting protocols.

• Communication — Able to present findings clearly to technical and non-technical stakeholders.

• Teamwork — Collaborative approach when working with production, quality, and commercial teams.

• Organisational skills — Manage tasting schedules, sample tracking, and reporting deadlines effectively.

• Analytical mindset — Interpret sensory data and contribute to root-cause analysis for quality issues.

Essential Qualifications

• Prior experience in sensory analysis, preferably with olive oil, table olives, or related food products.

• Relevant qualification in food science, gastronomy, oenology, or sensory science is desirable.

• Familiarity with recognised tasting protocols (e.g., IOC/ISO methods) and sensory scoring systems.

• Knowledge of food safety standards and practical experience working in laboratory or production environments.

Desirable

• Accredited sensory training or certification in olive oil tasting.

• Foreign language skills for supplier communication and export markets.

• Experience with consumer sensory testing and preference studies.

What we offer

• Work in a close-knit, supportive team that values craftsmanship and quality.

• Opportunities for professional development, accreditation, and participation in industry events.

• Competitive benefits package, including wellbeing resources and staff discounts.

• A workplace that embraces both tradition and innovation in food production.

We welcome applications from all backgrounds and identities. If you have a passion for olives, a refined palate, and a commitment to quality, we would love to hear from you. Please send your CV and a brief cover letter outlining relevant sensory experience and interest in the role.