Get the basics to start a grove from scratch or refresh your knowledge on olive growing

CHANGE OF DATE & LOCATION FROM ROSEWORTHY TO MYPOLONGA

Tuesday April 14

Rio Vista Olives, 262 Carawatha Drive, Mypolonga, SA.

Presenters: Michael Southan, Michael Thomsett.

Topics covered: site selection, varieties, irrigation, grove management, pruning, pests and diseases and harvest options.  A number of equipment suppliers and service providers will also be on hand to show you what is available to make your grove as efficient as possible*. This back-to-basics field day program will also be held in VIC and NSW in the coming months.

*Note – other industry providers are welcome as registered attendees however business promotion is restricted to official suppliers and service providers.

Cost: $44 inc GST for members & levy payers / $55 inc GST for general entry. Price includes arrival tea/coffee, morning tea and lunch.

Registrations close 6 April.

AOA Olive Oil Processing Workshop

This will be held at Rio Vista Olives on 15-16 April (commencing the day after the Field Day). Maximise your learning opportunity by attending both events. A $20 discount applies when registering for both events. Purchase combined events tickets below.

SA Field Day Program:

8:30am – 9:00am: Arrival and tea/coffee.

9:00am – 9:30am: Welcome, housekeeping, introductions.

9:30am – 10:30am: Why grow olives? Site selection – olive varieties – table olives, olive oil, multipurpose.

10:30am – 11:00am: Morning Tea.

11:00am – 12:00pm: Planting considerations – density of trees; irrigation; fertilisation; pests and diseases – monitoring and control.

12:30pm – 1:30pm: Lunch.

1:30pm – 4:30 pm: In the grove – inspection of trees; identification of pests; diseases and canopy management; pruning; demonstrations of equipment in the grove by industry sponsors.

4.30pm: Program wrap-up, including information on resources available to assist with managing your grove.

Venue: Rio Vista Olives, 262 Carawatha Dr, Mypolonga, South Australia

Dates: 15-16 April

Register below.

This highly-acclaimed and comprehensive program will be delivered by Pablo Canamasas, international olive oil consultant, processing expert and EVOO judge. The course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage. Along the way you’ll learn a lot about olive oil chemistry, and the practical aspects of oil extraction.

Program

Day 1, 15 April:

8:45am – 9:30am: Registration, arrival and tea/coffee

9:30am – 11:00am: Understanding Olive Oil Chemistry

11:00am – 11:15am: Morning tea

11:15am – 12:00pm: Agronomical aspects impacting on oil quality

12:00pm – 1:15pm: Crushing & Malaxing

1:15pm – 2:00pm: Lunch

2:00pm – 3:00pm: Use of processing aids

3:00pm – 3:30pm: Horizontal centrifugation

3.30pm – 3.45pm: Afternoon tea

3:45pm – 4:15pm: Horizontal centrifugation

4:15pm – 5:15pm: Vertical centrifugation

5:15pm – 7:00pm: Networking dinner

Day 2, 16 April:

8:30am – 9:15am: Oil storage and filtration

9:15am – 12:30pm: Processing demonstration

12:30pm – 1:00pm: Tasting of the oils

1:00pm – 2:00pm: Lunch

Cost (includes all meals, including networking dinner on day 1): Members & levy payers: $285 inc GST, Others: $385 inc GST. Click here if you want to register for this event only.

These events are part of the Olive levy 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.