2026 Olive Oil Processing Workshop

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

This is 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.

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