WA confirmed for 2025 AOA Olive Oil Processing Workshop
It’s confirmed: the AOA’s annual Olive Oil Processing Workshop is heading to Western Australia. The 2025 event will be held on 16-17 April at Cowaramup, being hosted by organic producer Olio Bello.
Presented by international Olive Oil Consultant Pablo Canamasas, the course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage. Add in olive oil chemistry, and the practical aspects of oil extraction, and it’s got the subject well covered.
Comprehensive two-day program
The program runs across two days, starting with a theory session covering a range of elements crucial to oil quality: Pre-season planning; Grove management practices; Crushing and malaxing, including equipment considerations; Use of processing aids; Centrifugation, including equipment and practices; and Oil storage and filtration.
A networking dinner that evening is followed the next day by hands-on demonstrations of the processing methods and practices discussed in the theory session. A tasting of the oils obtained then allows comparison of the extraction efficiency and quality obtained by the varying methods, with plenty of opportunity for discussion around the results.
Register early
Numbers for the Processing Workshop are limited, and it’s always a sell-out event, so if you’re keen to learn the science and best practice of producing high-quality EVOO, register now to ensure you don’t miss out.
Details:
16-17 April 2025 – Olio Bello, 36 Armstrong Rd, Cowaramup 6284 Western Australia
Cost: $285 – AOA members/levy payers; $385- non-member/processor/other industry (covers all meals, including networking dinner on day 1)
*Note: there are many accommodation options in the region but attendees are advised to book early, as it is the school holiday period in WA during this time.
The Processing Workshop 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.