Tuesday 16 and Wednesday 17 April 2019
Cost: $200 inc GST levy payers, $295 inc GST non-levy payers
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This comprehensive two-day course covers every aspect of processing quality from the grove to the laboratory, and combines the expertise of international processing consultant Pablo Canamasas and award-winning producers Peter and Marlies Eicher of Salute Oliva.
The cost of the workshop includes morning tea, lunch and dinner on both days.
Day 1 is an all day indoor program covering a range of topics related to olive oil processing: 8.30am – 6.00pm. Dinner will be provided at the conclusion of day 1. The session will be held at the Boort Resource & Information Centre, 119-121 Godfrey St, Boort VIC 3537. Phone: (03) 5455 2716
Day 2 is a practical session from 8.00am – 2.00pm. It will be held at Salute Oliva olive grove and processing plant, 5 Templeton Dr, Boort VIC 3537. Phone: (03) 5455 2652
Tuesday: Boort Resource & Information Centre, 119-121 Godfrey St, Boort VIC 3537
Wednesday: Salute Oliva, 5 Templeton Dr, Boort VIC 3537
If you require accommodation, we suggest Boort Lakes Holiday Park, 186/196 Godfrey St, Boort VIC 3537. Phone: (03) 5455 2064
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.
Further Information: Elizabeth Bouzoudis, AOA Secretariat: 0478606145, firstname.lastname@example.org