The AOA presented a two-part webinar series on olive processing in March 2021. Both webinars were presented by international olive oil production consultant, Pablo Canamasas.
Webinar 1: Pre-season considerations for EVOO making
Webinar 2: Technical aspects of EVOO making
The video recordings and PDFs of the presentations are available for purchase. Purchase tickets below.
Webinar 1:
This first of two processing webinars with Pablo held in March 2021 was focussed on the preparation for best quality EVOO production. It covered:
- Harvest plan considerations
- Factors that may alter the harvest plan
- Processing plan considerations
- Staff aspects
- Processing documents
The format is a 30 minute presentation followed by a Q&A session.
The session runs for approximately one hour and held in a Zoom Meeting format. A link to the recording and PDF presentation will be provided via email upon purchase.
Levy payers $20 plus GST. Non-levy payers $40 plus GST.
Purchase tickets here
Webinar 2:
This webinar was held on 25 March 2021 and covered technical aspects of EVOO making:
- Crushing
- Malaxing
- Processing aids
- Horizontal centrifugation
- Vertical centrifugation
The format is a 60 minute presentation followed by a Q&A session.
The session runs for approximately one and a half hours and held in a Zoom Meeting format. A link to the recording and PDF presentation will be provided via email upon purchase.
Levy payers $20 plus GST. Non-levy payers $40 plus GST.
Purchase tickets here
This project has been funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.
