Making great EVOO is all about ensuring quality at every stage of the process – which is exactly what you’ll learn about at the AOA Olive Oil Processing Workshop, being held in April in Boort, Victoria.
The comprehensive two-day course covers every aspect of processing quality, 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 no doubt find the answers the many of the “why did/does that happen to my oil?” questions you’ve always wanted to ask.
Guiding participants through this wealth of information are industry processing ‘guru’ Pablo Canamasas and award-winning producers Peter and Marlies Eicher of Salute Oliva. Their combined expertise and practical experience will ensure complex detail presented in a user-friendly format, making this a course for growers and producers at every stage and capacity.
What: AOA Olive Oil Processing Workshop
When: Tuesday 16 and Wednesday 17 April 2019
Where: Boort (Boort Resource & Information Centre/BRIC and Salute Oliva); Accommodation at Boort Lakes Holiday Park.
More detail will be available in coming weeks, so SAVE THE DATE NOW – places are limited and this is one course you won’t want to miss!
This project has been 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.
