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The highly-acclaimed and comprehensive AOA Olive Oil Processing Workshop is returning as a face-to-face event this year, following two successful (COVID-induced) online programs in 2020 and 2021.

The program will once again be delivered by international master olive miller Pablo Canamasas, and 2019 and 2021 AIOA Best of Show winners Peter and Marlies Eicher, of Salute Oliva.

The course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage.

Along the way you’ll learn a lot about olive oil chemistry, and the practical aspects of oil extraction.


When: Wednesday 13 April and Thursday 14 April 2022

Where: Boort Resource & Information Centre and Salute Oliva, Victoria.

*Plus: Pre-event webinar, 8 April, 8.00am – 12.00pm (AEST)

Cost: Members & levy payers: $250 inc GST, Others: $350 inc GST. Includes all meals, including Wednesday night networking dinner.

Access the full program and register here or contact Liz Bouzoudis – or 0478 606 145 for any queries.

Numbers are limited, and registrations close 4 April 2022 – book now so you don’t miss out!