Table Olive Processing for Quality & Taste Course 2019
Seppletsfield Winery Complex
730 Seppeltsfield Road
Seppeltsfield, SA 5355
$107.58 - $427.35 + GST includes morning refreshments, lunch and afternoon refreshments
Event Dates and Times
8:30 AM - 05:00 PM
9:00 AM - 05:00 PM
MASTER THE ART OF TABLE OLIVE PRODUCTION
This comprehensive course covers all aspects of table olive production and will be led by internationally renowned table olive expert, Rafael Pleite from Spain. Seminars and workshops will focus primarily on achieving quality in your table olives and acquiring the techniques to master the art of table olive production.
Table Olive Consumption in Australia sits at 21,500 T and according to the latest figures released by the International Olive Council, Australia's domestic table olive production sits around 18% of consumption.
Table Olive Production in Australia is not a well-defined market and has strong consumption figures to support industry growth. An opportunity exists for Australian producers to learn the art of table olive production which is grossly underdeveloped in our domestic olive industry.
This course offers you the opportunity to gain new and innovative insights, knowledge and professional advice from one of the internationally renowned experts in the field of table olives and table olive production.
The world of processing technology has and continues to change and evolve at a fast pace. The course will discuss the most recent trends, research and developments on the horizon, and how these will impact and change the way you produce table olive products.
The seminar and workshop will be held at the internationally renowned Seppeltsfield Winery in The Barossa, South Australia.
WHO CAN DO THE COURSE?
Are you a producer, new to the industry, a grower or you employ staff or your team needs to hone their skills and techniques on table olives and table olive production - then this is the course for you.
A Certificate signed by Rafael Pleite will be issued to participants completing the course.
Day 1 : SEMINARS
Systems in Table Olives, Waste Management & Quality Control
Day 2 : WORKSHOP and SEMINAR
Practical demonstrations for Fermentation, packaged brines and corrective measures.
A wide range of topics will be covered to enhance you overall knowledge and skills of the entire table olive production process, including;-
~ Worldwide table olive sector and evolution of production and markets
~ Fruit handling, transportation, factory reception, and treatment - are there ways you can control certain aspects of characters by manipulating parts of the process?
~ Optimal use of production additives
~ Fermentation & corrective measures
~ Green & black styles of processing
~ Liquid waste management & waste systems in Table Olive Production
~ Quality criteria & control from harvesting, selection, and machining (e.g. pitting)
~ Olive cooking process
~ Table Olive tasting
Prior knowledge in the area of table olive production is not necessary to do this course.
Numbers are strictly limited, so book early to secure your seat.
BOOK YOUR TICKETS AT
There will be two seats available under sponsorship.
Please email firstname.lastname@example.org with information as to why you would like to be considered for a sponsorship ticket.
~ Under the Pepper Tree Networking Provenance Dinner at Pindarie winery.
Feast on seasonal cuisine from artisan producers at one of the most stunning scenic locations in the Barossa.
~ Meet and Talk with Rafael Pleite
Opportunity to personally talk with Rafael Pleite from Spaina about your table olives.
~ Network with Your Industry Peers
Gain further insights and share experiences in table olive production with peers in the Industry.
~Vasse Virgin Experience
Vasse Virgin tasting room, situated amongst the stunning grounds of Seppeltsfield, offers an ultimate olive oil experience
~ Lunch at Fino
A culinary experience reflecting the distinctive regional produce created by one of the Barossa’s most innovative chefs.
Director, The Olive Centre
e : email@example.com
t : 07 46969845