Image: The AOA is in WA this week, for its annual Olive Oil Processing Workshop and Back to Basics Field Day, at Olio Bello, Cowaramup.
By Laura Thomas
The Australian Olive Association is in Western Australia this week, as its commitment to country-wide industry education and development continues.
Australia’s reputation as a producer of quality extra virgin olive oil is on the increase, both on home soil and abroad.
And with demand for this premium product steadily rising, producers are doing all they can to ensure a consistent, quality supply.
The AOA’s annual Olive Oil Processing Workshop has become an industry calendar staple for growers looking to improve the quality and extraction efficiency of their operation.
This year – following feedback from industry in Western Australia – the event is being held at Olio Bello, an olive grove at Cowaramup, just north of Margaret River.
Led once again by international olive oil consultant Pablo Canamasas, the comprehensive two-day event covers the technical aspects of olive oil chemistry and quality oil production – all the way from grove management to processing and storage.
First on the program of events is pre-season arrangements, olive oil chemistry, agronomical impacts and determining optimal harvesting times. From here, the focus will turn to crushing and malaxing, use of processing aids, centrifugation equipment options and principles and oil storage and filtration.
Speaking from day one of the workshop yesterday, Australian Olive Oil Association Michael Southan said good grove management, timing and processing techniques were vital to quality oil production and a viable operation.
“Every step in the olive growing and processing cycle has an impact on the quality of the end product ,” he said.
“Have a solid plan, get it right and the better quality your oil will be – that’s the focus of what we’re talking about here in WA this week.”
Southan said participants would have the opportunity to learn from and engage with some of the best in the olive oil business.
A networking dinner followed the first jam-packed day of learning yesterday, while a processing demonstration and oil tasting will round out the final day of the workshop today.
“The processing demonstration and oil tasting is the perfect way to solidify two intense days of learning, giving producers the knowledge and confidence to implement these practices in their own groves,” Southan said.
The AOA also held its latest Back to Basics Field Day at Olio Bello on Tuesday, giving WA-locals the opportunity to take part in the popular event.
As reported last week, a series of field days have been hosted across the country, providing grassroots information and advice to would-be olive growers and industry newcomers, helping them on the road to success.
Due to popular demand, the AOA is planning to hold more of these field days in the eastern states in the coming months – so watch this space!
