The AOA team have planning well underway for another round of industry knowledge-sharing events, run as part of the ongoing olive levy project Australian olive industry communications and extension program (OL18000).
Among those happening soon is the annual Processing Workshop, one of the most in-demand events on the AOA’s calendar. Previously held in Boort, Victoria (and online during COVID lockdowns), the workshop is this year being held at Mypolonga, in South Australia’s Murraylands region, hosted by award-winning producers Rio Vista Olives.
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.
You’ll also get to meet the experts and learn industry secrets from:
- International Olive Oil Consultant Pablo Canamasas – Quality, Chemistry, Processing;
- Award-winning grower and Rio Vista Olives Master Miller Jared Bettio – Processing;
- Olive Oil Sommelier and Rio Vista Olives Marketing Manager Sarah Ascuitto – EVOO Tasting/Identifying Defects.
Details:
When: Thursday 13 & Friday 14 April 2023
Where: Rio Vista Olives, Mypolonga, SA
Cost: Members/levy payers – $275 inc GST; Others – $375 inc GST. Includes all meals.
*Note – the program also includes an on-demand pre-event webinar covering: Agronomical aspects; Oil storage and filtration; Oil Quality and Determination of shelf life.
Numbers are limited and registrations close 4 April.
More information and register here NOW, so you don’t miss out!
