Don’t miss out on Olives New Zealand’s info-packed two day processing seminar, “How Processing Practice Impacts on Quality (e.g. Gold medals) and Quantity”. The intensive course is being held in Auckland on 7-8 April 2016 and will focus on best practice processing for both best quality and quantity of oil from your olives, led by renowned processing expert Pablo Canamasas. The first day will be spent on theory and the second day in hands-on practice, and both members and non-members are welcome to attend. More information and the registration form here.
Book now to secure your place – and the best price on airfares!
