This is the second of a two-part webinar series on olive processing.

Presented by Pablo Canamasas, this webinar will focus on the technical aspects of EVOO making. The webinar will cover:

• Crushing
• Malaxing
• Processing aids
• Horizontal centrifugation
• Vertical centrifugation

The format 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

The session will run for approximately and a half hours and held in a Zoom Meeting format. All attendees must register to gain access. A link to the session will be provided to registrants prior to the webinar.

Levy payers $20 plus GST. Non-levy payers $40 plus GST.

Registrations close 23 March 2021. For further details contact Liz Bouzoudis, secretariat@australianolives.com.au, 0478 606 145.

SCROLL BELOW TO REGISTER

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.