Paul Vossen  describes the official tasting panels for the COOC in California:

In 1997 I started selecting tasters though a protocol developed by the IOOC. It involves a 3 day course and testing procedure to see if potential tasters have a sensitive palate and can distinguish olive olive oil defects at different concentrations. After 2 years we have 22 tasters and about 12-15 are active. We meet twice per month to train, and evaluate oils. As one of the panel heads (Roberto Zecca is the other), I require the tasters to provide consistent ratings for oils they taste. I test them using standard samples and compare their results. We recently have been admitted to the group of new taste panels being evaluated for IOOC official recognition. This is a yearly testing procedure that involves being tested with their standard samples and being compared to all of the world's taste panels. We hope to be recognized in December of 2001, so this is a long process. Paul Vossen - University of California Cooperative Extension 2604 Ventura Avenue - Santa Rosa, CA 95403 (707) 565-2621 [work] (707) 565-2623 [fax] pmvossen@ucdavis.edu [email]

Tom & Sue of Stella Cadente Olive Oil write about their tasting experiences with Paul Vossen's group

 Tasting classes were held at UC Davis at intervals over the period of a  year. Interested parties that scored well on the tests then formed into  groups and a selection process weeded out good tasters from not so good tasters. I believe a Professor from Italy was involved in this process as was Paul Vossen, UCD and Roberto Zecca (now the President of the COOC). They mirrored the environment that exists for the IOOC in Madrid, and I think they were also in contact with that body too throughout the creation  of the tasting panel. 

Stan Kailis describes the tasting panels set up in Australia:

	Panels are accredited for one year
	Panels are made up of 8-10 persons who have been tested and trained
	IOOC accredited panel tasters do not grade olive oils - they are asked to quantify attributes - good and bad
	Good attributes are fruitiness, pungency and bitterness
	Faults include - rancidity, fusty, musty, winey and others
	Each panel member's results are then processed statistically by the panel chair and an evaluation of the oil is made.
	EVO has median of defect = 0 with a median of fruitiness of greater than 0
	In Italy the tasters use brown or black tasting glasses whereas in Spain they use blue ones.
	Courtesy - Stan Kailis