Feb 17, 2012 | Olive Oil News
Places are now open for the Olives WA’s EVOO sensory training workshops on 24-25 March. Run by Richard Gawel, the workshops will cover the fundamentals of EVOO, and the effects of olive growing and processing methods on character and style. The courses will be...
Feb 17, 2012 | Olive Oil News
Order the ebook Evaluating Australian Table Olives for only $4.99 inc GST (normal retail $19.95). Published by Olive Skills & Olive Care Australia, this is a great guide for table olive producers and those looking to transition from oil to olive production....
Feb 17, 2012 | Olive Oil News
A pilot workshop in the fundamentals of bio-gas production and use is being conducted by Skills Victoria, through the National Centre for Sustainability at Sunraysia Institute of TAFE. Bio-gas production is being taken up by industry to optimise the potential of...
Feb 17, 2012 | Olive Oil News
Mark Heard of ORA olive oil teamed with Errol Wilkinson and Kylie Cornelius of Vavasour Wine to win the wine and food match competition at the recent Marlborough Wine and Food Festival with a Vavasour pinot noir and smoked venison pizza combination. The 29th edition...
Feb 17, 2012 | Olive Oil News
The Executive of Olives New Zealand (ONZ) has conducted a comprehensive review of its Certification program, with the outcome recommendating that Olives New Zealand moves to using the Australian Department of Primary Industries for future certification from and...
Feb 17, 2012 | Olive Oil News
The fourth annual Cuisine Artisan Awards attracted a huge number of entries from small artisan food producers from around the country, with the judging panel of top food experts selecting 12 winning products. Runner-Up was awarded to artisan Barry Wade from River...
