Another hugely successful AOA Processing Course was held in South Australia in mid-April, attracting growers from across the country and overseas.
Held annually, the intensive two-day 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, attendees learn a lot about both olive oil chemistry and the practical aspects of oil extraction.
The course is presented each year by international Olive Oil Consultant Pablo Canamasas, a global expert in olive oil quality, chemistry and processing, in conjunction with a highly experienced local processor.
The AOA plans to hold the Processing Course again in April 2025, with a similar program and schedule. The WA olive cohort has expressed interest in it being held in their part of the country next year, and expressions of interest are currently being collected from those outside of WA to ensure sufficient numbers.
It’s a great opportunity to combine business with the pleasure of some downtime exploring WA, so if you haven’t attended yet – or have and want a refresher – contact Liz Bouzoudis at secretariat@australianolives.com.au to express your interest in attending this ‘must-do’ learning event in WA in 2025.
The Processing Course is part of the Olive levy project Australian olive industry communications and extension program (OL22000), 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.
