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2021 Processing Webinar Series

The AOA presented a two-part webinar series on olive processing in March 2021. Both webinars are 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

Pre-season considerations for EVOO making webinar


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.