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The COVID-forced move to an online format for 2021 has been welcomed with enthusiasm, with more than 60 producers attending the first of the AOA Processing Webinar series.

An integral part of our industry’s continuing knowledge sharing program, the biennial AOA Processing Workshop at Boort had to be postponed due to travel restrictions. The short series of pre-season webinars are being held to ensure that the foundations of the program will still be presented this year, and again feature international processing expert Pablo Canamasas.

Echoing the focus on processing for best quality EVOO production, the first webinar covered harvest preparation. The second, running in the lead up to harvest, will cover the technical aspects of managing the extraction process in relation to the varying attributes of the fruit.


Workshop 2: Technical Aspects of EVOO Making

Thursday, 25 March at 11.00am AEDT

This webinar will cover the technical aspects of EVOO making:

  • crushing
  • malaxing
  • processing aids
  • horizontal centrifugation
  • vertical centrifugation

The format for this session will be a 45-60 minute presentation followed by a 30 minute interactive Q&A session, providing plenty of opportunity for people to clarify particular queries or issues.

Registration: All attendees must register to gain access. A link to the session will be provided to registrants via email.

As with previous events in the AOA’s Productivity and Profitability webinar series, separate registration for each event is necessary. The cost is just $20 plus GST per webinar for levy payers and $40 plus GST for others.

Registrations close 23rd of March – register here.

Further details: Liz Bouzoudis,, 0478 606 145.

Note: the next full AOA Processing Workshop is planned for 2022 at Boort. We’ll keep you posted in future editions of Grove Innovation and also the Friday Olive Extracts industry e-newsletter.