2026 AOA Olive Oil Processing Workshop: Save the dates

The Australian olive industry has built a strong reputation for high quality production, with our extra virgin olive oil (AEVOO) gaining increasing popularity – and trust – among consumers.

The ‘holy grail’ for producers is to ensure that high quality is achieved and maintained with each new harvest, while also ensuring maximum extraction for production viability. And that’s where the AOA’s annual Olive Oil Processing Workshop comes in, providing the information, answers and inspiration EVOO producers need to consistently achieve that quality-plus-efficiency aim.

Presented by renowned international olive oil consultant Pablo Canamasas, the comprehensive two-day course covers every aspect of producing high quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage. You’ll also learn about olive oil chemistry, and both the practical and technical aspects of oil extraction, with plenty of opportunities for questions along the way.

Details

The 2026 Processing Workshop will be held on Wednesday, 15 April and Thursday, 16 April, so if you’re keen to attend save the dates in your calendar now.

The location is still being confirmed, and we’ll update on the venue and registrations in the March edition of Grove Innovation. Further details will also be published in the AOA’s Friday Olive Extracts e-newsletter as soon as they’re confirmed.

This is an outstanding opportunity to learn from one of the olive industry’s best, and a must-attend for anyone who processes olives for oil and for growers wanting to better understand the factors affecting the oil they produce. SAVE THE DATES and don’t miss out!

This webinar is part of the Olive Levy R&D project Australian olive industry communications and extension program (OL22000), 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.