Este proyecto sustentado en un nuevo paradigma respecto de personas con discapacidad, valora el potencial de aprendizaje en las capacidades sensoriales preservadas. Los ejes orientadores del trabajo fueron las actitudes y aptitudes propias de la empleabilidad. En instancia diagnóstica se identificaron actitudes y competencias genéricas de empleabilidad entre personas ciegas, sordas y sin carencias que determinaron el ingreso de postulantes a la instancia de capacitación. Expertos en análisis sensorial de aceite de oliva capacitaron a ciegos, sordos y sin déficit sensorial. Los resultados procesados aplicando la técnica no-paramétrica de Kruskal Wallis demostraron elevadas calificaciones alcanzadas por capacitandos, independientemente del grupo de pertenencia, traducidas en bajas desviaciones entre sus mediciones y las emitidas por expertos con nivel de confianza del 95% aplicando planillas recomendadas por Consejo Olivícola Internacional para reconocer atributos en muestras de aceites de oliva. Se generó un programa de acciones estratégicas con referentes clave involucrados en la inclusión laboral de personas con discapacidades sensoriales. Se aplicaron Juicios Grupales Ponderados. Surgió la lista de acciones prioritarias resultante de la combinación de las variables importancia y viabilidad. Se calculó el coeficiente de éxito comprendido entre 0 y 1 cuyo valor resultante, 0,58 anticipa viabilidad en la concreción del programa. Palabras clave Empleabilidad Capacidades Aptitudes Actitudes ABSTRACT EMPLOYABILITY IN PEOPLE WITH SENSORY DISABILITIES. RESULTS OF AN EXPERIMENTAL STRATEGY IN THE DEVELOPMENT OF SKILLS IN THE OLIVE OIL TASTING This project supported by a new paradigm about people with disabilities valuing their potential learning with preserved sensory abilities. The axes guided this work were attitudes and aptitudes of employability In diagnostic stage, attitudes and generic employability skills were identified in blind and deaft and without sensory disabilities which determined who was able to enter the capacitation stage. Experts of sensorial análisis olive oil, trained. blinds, deafts, and any sensory disabilities. The results which were achieved by using the non-parametric tecnique of Kruskal Wallis showed that people who made the training reached high cualifications independent of the group where they belonged to, demonstrated by little deviations between their measures and the givings of experts with a level of confidence of 95% using the recommended International Olive Advice to recognize atributes of samples of olive oils. It was created a program strategic with key references involved in the issue of integration of people with sensory disabilities. The Juicios Grupales Ponderados were applied. The list of priority actions was created, result of the combination of the variables importance and viability. We calculated the success rate between 0 and 1, whose value was 0.58, anticipating viability in concretion of the program. Key words Employability Capacities Aptitudes Acttitudes