Olive producers and processors from Australia and New Zealand recently gathered at the recent 2019 Table Olive Processing for Quality & Taste Course. The course, which was held in South Australia’s Barossa Valley, covered the latest developments in processing techniques. Delegates also participated in a comprehensive table olive production program to develop new and innovative olive business development ideas.
Fifty of the most prominent and upcoming brands from Australian and New Zealand Table Olive businesses gathered to hear the keynote speaker, Rafael Pleite Guiterrez. Doctor Guiterrez is the Manager of Global Olive Consulting in Madrid, Spain and holds a doctorate in Biology from the University of Seville.
Sandhurst Fine Foods was the major sponsor of the event.
The two-day course was organised by The Olive Centre, an industry specialist in the supply of equipment and machinery for olive growers and producers. The Olive Centre has focussed on industry growth since its inception and through these initiatives brings Australian & New Zealand producers closer to growing the ANZ table olive sector. .
“This year’s course, held in the famous Seppeltsfield region, focused on an extensive program explaining the latest techniques, innovations, technology and research in table olive production. The aim of such detailed information was key to bolstering the growth and expansion of the table olive Industry in Australia and internationally, and the information was extremely well-received by those who attended. Australian table olive production is only about 4% of total consumption, so there is great opportunity for growth in this sector. The perception of table olives — including marinated, flavoured, dried, and smoked olives — as a versatile, fermented, gut-friendly food product is certainly applicable to the latest consumer trends. Olives are as much of a provenance product as is extra virgin olive oil,” said Amanda Bailey, CEO of The Olive Centre. More