Olives New Zealand is offering a two day seminar on “How Processing Practice impacts on Quality (e.g. Gold medals) and Quantity”, being held in Auckland on 7-8 April 2016. “Processing Practice” will focus on how best practice processing will give you the best quality and quantity of oil from your olives. The course will be held by the renowned Pablo Canamasas, with the first day being theory and the second day hands-on. More information and the registration form here.
