Quality underpins the Australian olive industry and has driven the steadily increasing popularity of Australian EVOO among consumers both here and overseas.
Ensuring that high quality is achieved and maintained, while also ensuring maximum extraction for production viability, is what the AOA’s annual Olive Oil Processing Workshop is all about.
Presented by international Olive Oil Consultant Pablo Canamasas, the comprehensive two-day course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage. Add in olive oil chemistry, and the practical aspects of oil extraction, and it’s got the subject well covered.
WA location
Following feedback from our westernmost producers, the AOA is looking to hold the 2025 Processing Workshop in Western Australia in April. Olio Bello at Cowaramup has been pencilled in as the venue, with the exact dates still to be confirmed.
We’ll bring you more information in the March edition of Grove Innovation, and details will also be published in the AOA’s Friday Olive Extracts e-newsletter as they’re confirmed.
Registration details will be emailed and advertised on Friday Olive Extracts once full details have been confirmed. If you are not already receiving Friday Olive Extracts each Friday, you can sign up here.
