Further to her keynote presentation, Linda Costa of South African business ‘OlivesInFact’ will run a workshop on Saturday 20 October.
Ms Costa’s workshop will “get back to basics” and revisit the principles involved in table olive fermentation.
“I believe that once these principles are fully understood, any ensuing problems are far more easily solved,” she said.
“Having this understanding then also provides the right information around how the principles can be applied to obtain the product of choice.
Methods reviewed involve Spanish style processing, Greek style and Sicilian style, as well as various ways of drying the fruit, before and after processing.
Ms Costa said she is looking forward to a highly interactive workshop in which she can also learn new information about table olive cultivars in Australia.