{"id":1007911,"date":"2026-05-16T10:59:29","date_gmt":"2026-05-16T08:59:29","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/autoren\/dieter-oberg\/"},"modified":"2026-05-16T19:03:13","modified_gmt":"2026-05-16T17:03:13","slug":"dieter-oberg","status":"publish","type":"page","link":"https:\/\/www.organicfarming-italy.com\/en\/dieter-oberg\/","title":{"rendered":"Dieter Oberg \u2013 Sensory and Olive Oil Expert"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<figure class=\"wp-block-image size-medium has-custom-border\"><img fetchpriority=\"high\" decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-500x281.png\" alt=\"Dieter Oberg &#x2013; olive oil sensory analyst and laboratory taster\" class=\"wp-image-1007900\" style=\"border-radius:8px\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-500x281.png 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-900x506.png 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-1422x800.png 1422w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-768x432.png 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-1536x864.png 1536w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker-2048x1152.png 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<p><strong>Dieter Oberg<\/strong> is considered one of the most distinguished experts for extra virgin olive oil in the German-speaking world. For over three decades, Dieter Oberg has been involved with sensory analysis, quality assessment, and the scientific evaluation of olive oils from across the Mediterranean region. <\/p>\n\n\n\n<p>His mission: to empower olive oil consumers and professionals to recognize quality themselves \u2013 beyond marketing promises and misleading labels. Dieter Oberg shares this expertise through seminars, articles, and consulting.<\/p>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-21a536b9 wp-block-group-is-layout-constrained\" style=\"border-radius:6px;background-color:#f6f4ef;padding-top:24px;padding-right:28px;padding-bottom:24px;padding-left:28px\">\n<h3 class=\"wp-block-heading\">Vita at a glance<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>30+ years<\/strong> of experience with extra virgin olive oil<\/li>\n<li><strong>IOC-standard training<\/strong> (International Olive Council)<\/li>\n<li><strong>Tasting panels<\/strong> according to DOP methodology (EU Regulation 2568\/91)<\/li>\n<li><strong>15+ years<\/strong> as a seminar leader for olive oil sensory analysis<\/li>\n<li><strong>Consultant<\/strong> for importers, gastronomy, and end consumers<\/li>\n<\/ul>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Dieter Oberg\u2019s career path<\/h2>\n\n<p>Dieter Oberg discovered his passion for olive oil back in the 1990s on numerous trips through Italy, Spain, and Greece. What began as a personal interest gradually became a calling: Dieter Oberg trained as a sensory analyst under the strict guidelines of the International Olive Council (IOC) and regularly took part in international tasting panels. In Italy, he worked closely with farmers, olive mill operators, and sensory scientists\u2014experiences that continue to shape his understanding of methodology today.  <\/p>\n\n<h2 class=\"wp-block-heading\">Key Areas of Expertise<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Sensory analysis<\/strong> \u2013 identification of positive attributes (fruity, bitter, pungent) and defects (rancid, winey-vinegary, musty, muddy) according to the IOC panel test<\/li>\n<li><strong>Polyphenols and minor components<\/strong> \u2013 scientifically proven health-promoting compounds (including hydroxytyrosol, oleocanthal, tyrosol)<\/li>\n<li><strong>Quality parameters<\/strong> \u2013 acidity, peroxide value, K232\/K270 values, and pyropheophytins as indicators of freshness, storage, and correct processing<\/li>\n<li><strong>Cultivation and harvesting methods<\/strong> \u2013 the impact of traditional versus super-intensive farming on aroma, polyphenol content, and shelf life<\/li>\n<li><strong>Olive varieties and terroir<\/strong> \u2013 variety-specific profiles of Taggiasca, Coratina, Frantoio, Picual, Koroneiki, and other regional varieties<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">How a tasting with Dieter Oberg works<\/h2>\n\n<p>A tasting based on IOC methodology follows a strict protocol. Dieter Oberg works with standardized blue tasting glasses, tempered to exactly 28\u00b0C\u2014this keeps the oil\u2019s color hidden so it doesn\u2019t influence the judgment. In three steps, first the aroma (olfactory), then the taste in the mouth (gustatory), and finally the retronasal perception in the throat are assessed. Each attribute\u2014fruity, bitter, pungent\u2014is recorded on a 10-point scale. Only the combination of chemical analysis and the sensory panel test leads to the final classification as \u201cExtra Virgin\u201d, \u201cVirgin\u201d, or \u201cLampante\u201d.    <\/p>\n\n<h2 class=\"wp-block-heading\">Seminars at Organic Farming Italy<\/h2>\n\n<p>Dieter Oberg leads exclusive olive oil seminars for the Organic Farming Italy community. In the one-day seminar, participants learn sensory testing according to IOC methodology, taste fresh oils from across Europe, and discover how cultivation, harvesting, and processing affect quality. By the end, they know the key flavor attributes, can name typical defects, and understand what really matters when buying their next bottle.  <\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/shop\/3-exklusives-olivenoelseminar-mit-dieter-oberg\/\">3. Exclusive Olive Oil Seminar with Dieter Oberg<\/a><\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Contributions by Dieter Oberg on organicfarming-italy.com<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/en\/gutes-olivenoel-erkennen-supermarkt\/\">Recognizing Good Olive Oil: 5 Mistakes When Buying Olive Oil<\/a><\/li>\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/en\/olivenoel-gesund\/\">Healthy Olive Oil \u2013 Why Extra Virgin Olive Oil is So Valuable<\/a><\/li>\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/en\/olivenoel-geschmacksvielfalt\/\">Olive Oil Flavor Diversity \u2013 Varieties, Aromas, and Tasting<\/a><\/li>\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/fettbegleitstoffe-olivenoel\/\">Accompanying Fats \u2013 The Underestimated Active Ingredients in Olive Oil<\/a><\/li>\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/mittelmeerkost\/\">Mediterranean Diet \u2013 Mediterranean Nutrition as Prevention<\/a><\/li>\n<li><a href=\"https:\/\/www.organicfarming-italy.com\/en\/olivenoel-gueteklassen\/\">Olive Oil Quality Grades \u2013 Recognizing Quality and Choosing Correctly<\/a><\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Methodology &amp; Scientific Foundations<\/h2>\n\n<p>Dieter Oberg\u2019s work is based exclusively on internationally recognized standards and verifiable scientific sources:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.internationaloliveoil.org\/\" target=\"_blank\" rel=\"noopener nofollow\">International Olive Council (IOC)<\/a> \u2013 International organization for olive oil standards, based in Madrid<\/li>\n<li><a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/DE\/TXT\/?uri=CELEX:01991R2568-20221204\" target=\"_blank\" rel=\"noopener nofollow\">EU Regulation 2568\/91<\/a> \u2013 binding methods for the chemical and sensory analysis of olive oil<\/li>\n<li><a href=\"https:\/\/www.efsa.europa.eu\/de\/efsajournal\/pub\/2033\" target=\"_blank\" rel=\"noopener nofollow\">EFSA Health Claim on Olive Oil Polyphenols<\/a> \u2013 scientific confirmation of the effect (\u2265 5 mg hydroxytyrosol per 20 g)<\/li>\n<li><a href=\"https:\/\/www.internationaloliveoil.org\/what-we-do\/chemistry-standardisation-unit\/\" target=\"_blank\" rel=\"noopener nofollow\">IOC Chemistry &amp; Standardisation<\/a> \u2013 Panel Test Methodology according to international standards<\/li>\n<li><a href=\"https:\/\/www.dgfett.de\/\" target=\"_blank\" rel=\"noopener nofollow\">German Society for Fat Science (DGF)<\/a> \u2013 German standards for fat analysis<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Contact &amp; Seminar Inquiries<\/h2>\n\n<p>Inquiries about seminars with Dieter Oberg, individual tastings, or expert advice are welcome via <a href=\"https:\/\/www.organicfarming-italy.com\/kontakt\/\">our contact form<\/a>.<\/p>\n\n<script type=\"application\/ld+json\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Person\",\n  \"name\": \"Dieter Oberg\",\n  \"image\": \"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/05\/dieter-oberg-olivenoel-sensoriker.png\",\n  \"jobTitle\": \"Oliven\u00f6l-Sensoriker und Verkostungsexperte\",\n  \"description\": \"Dieter Oberg ist Sensoriker und Sachverst\u00e4ndiger f\u00fcr natives Oliven\u00f6l extra mit \u00fcber 30 Jahren Erfahrung. 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Tastings, seminars, and scientific sources on olive oil quality.  <\/p>\n","protected":false},"author":4221,"featured_media":1007912,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1007911","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/pages\/1007911","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/users\/4221"}],"replies":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/comments?post=1007911"}],"version-history":[{"count":4,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/pages\/1007911\/revisions"}],"predecessor-version":[{"id":1007920,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/pages\/1007911\/revisions\/1007920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media\/1007912"}],"wp:attachment":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media?parent=1007911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}