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Linda Costa Table Olive Workshop National Tour – SA
February 23 @ 8:00 am - 7:30 pm$110 – $132
Purchase tickets below
08h00 – 08h30 Registration, Tea/ Coffee
08h30 – 09h00 Economic Context – market overview, cost structures
09h00 – 10h00: Principles of Table Olive Fermentation, different methods of processing olive fruit – Part 1
10h00 – 10h30: Break
10h30 – 11h30: Principles of Table Olive Fermentation, different methods of processing olive fruit – Part 2
11h30 – 12h30 Cultivar Conundrum – with tasting of as many cultivars as we can get. This will be good experience of the methods discussed earlier.
12h30 – 13h30: Lunch
13h30 – 15h00: Spoilage Issues and corrective actions
15h00 – 15h30: Australian Food Safety Requirements
15h30 – 16h00: Break
16:00 – 17h30 Table Olives as a functional food. Maintaining quality standards, while meeting consumer demands.
17h30 – 19:30 Drinks and Light Meal
University of Adelaide, Waite Campus
Level 1 Plant Research Centre
SARDI Meeting Rooms 1 & 2
Urrbrae South Australia
Date and Time
Sunday 23 February 2020, workshop runs from 08:30 to 17:30, post-workshop meal and drinks 17:30 to 19:30. Registration desk opens at 08:00.
AOA members and levy payers $110 inc GST, others $132 inc GST. Fee includes:
- Course registration
- Tea, coffee, water on arrival
- Morning and afternoon tea
- Lunch and light post-workshop meal
Registration closes Tuesday 18 February 2020. For further details contact Liz Bouzoudis, email@example.com, 0478 606 145
The National Table Olive Workshops are part of the Olive levy project Australian olive industry communications and extension program (OL18000), 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.