The AOA’s annual Olive Oil Processing Workshop is a must-attend for anyone wanting to improve the quality of their olive oil, while ensuring maximum extraction.
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.
Expert presenters
The course is presented by international Olive Oil Consultant Pablo Canamasas – Quality, Chemistry, Processing – and Rio Vista Olives Master Miller Jared Bettio – Processing. Between them they have a wealth of technical skills and hands-on experience, and are keen to impart it to their industry peers.
Run over two days, the course covers topics including:
- Pre-season arrangements
- Oil chemistry basics
- Agronomical aspects impacting on oil quality
- Determining optimal harvesting times
- Crushing and malaxing
- Use of processing aids
- Centrifugation equipment options and principles
- Oil storage and filtration
The first day ends with a networking dinner, before the second day’s processing demonstration and tasting of the oils produced by the various methods.
Details:
When: Thursday 18 April – Friday 19 April 2024
Where: Rio Vista Olives, 262 Carawatha Drive, Mypolonga, SA
Cost: AOA Members & Olive Levy payers: $275 inc GST; Others: $375 inc GST. Includes all meals.
Register here.
