Time is running out to confirm your place at the ultimate pre-production learning event, the AOA’s annual Olive Oil Processing Workshop. Following requests from WA producers, the two-day intensive course is this year being held on 16-17 April at Olio Bello, Cowaramup, in Western Australia’s famous Margaret River region.
Presented by international Olive Oil Consultant Pablo Canamasas, the course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality, through olive oil chemistry and the practical aspects of oil extraction, to best-practice processing and storage. If you process fruit for oil and want to learn how award-winning experts do it, this is one course you don’t want to miss.
Comprehensive two-day program
The program starts with a theory session covering a range of elements crucial to oil quality: Pre-season planning; Grove management practices; Crushing and malaxing, including equipment considerations; Use of processing aids; Centrifugation, including equipment and practices; and Oil storage and filtration.
A networking dinner that evening is followed the next day by hands-on demonstrations of the processing methods and practices discussed in the theory session. A tasting of the oils obtained then allows comparison of the extraction efficiency and quality obtained by the varying methods, with plenty of opportunity for discussion around the results.
Register NOW
The Processing Workshop is an unbeatable opportunity to learn the science and best practice of producing high-quality EVOO, from an international expert who translates the technical into plain-speak and then shows how to put it into practice.
Don’t miss out: register here
Event details:
16-17 April
Olio Bello, 36 Armstrong Rd, Cowaramup 6284 Western Australia
Cost: $285 – AOA members/levy payers; $385- non-member/processor/other industry (covers all meals, including networking dinner on day 1).
