Olive Oil Processing & Quality Development Course 2018
150 Whitcombes Rd, Drysdale VIC 3222, Australia
Olive Oil Processing & Quality Development Course 2018
Dates: 12th April 2018 - 9am - 6:45pm and 13th April 2018 - 8:30am till 12:00pm
Manzanillo Grove, Whitcombes Road, Drysdale VIC 3222
Organiser: The Olive Centre | 07 4696 9845 | firstname.lastname@example.org
A comprehensive course covering all areas in olive oil processing will be led by Internationally renowned Olive Processing expert, Pablo Canamasas, and will focus primarily on achieving quality to hone in on techniques to be a master artist in olive oil production.
The world of processing technology has changed and thanks to modern research there are more rapid changes on the horizon too which will be discussed.
The Olive Oil Processing & Quality Development course will be held at Manzanillo Grove positioned on the Bellarine Peninsula, Victoria.
Who is this course for?
If you are new to the industry, currently a processor, a grower or you employ staff or your team needs further skill building this is the course for you. A full array of topics will be covered to give overall knowledge and techniques of the entire olive oil extraction process. Keep up-to-date with:
Agronomic aspects impacting on oil quality - from what happens in the grove to how this translates when you have achieved the oil.
Fruit handling, washing, crushing & malaxing - are there ways you can control certain aspects of characters by manipulating parts of the process?
Uses of processing aids which incorporates Enzymes and Talc and delves into other aids too!
Centrifugation & Separation
Oil storage and olive oil quality
Practical processing demonstration
Olive Oil tasting
*** You do not need any prior knowledge in the area of olive oil processing.
There will be two seats available under sponsorship. Please email email@example.com with information as to why you are needing sponsorship tickets.
Cost: $295 + GST includes morning tea, lunch and afternoon tea.
Booking: Limited places are available, please email firstname.lastname@example.org or call for further information 07 4696 9845 or mobile 0403 498 645.
Day 1 - 12th April 2018
Agronomic aspects impacting on oil quality. Irrigation, pests and diseases, harvest, transport and harvest-processing delay: Impact on quality and extraction efficiency. Determining optimal harvesting times.
10.15am – 11.30am
Fruit washing. Crushing & Malaxing: Different types of crushers. Crushing degree, principles. Impact on quality. Visual inspection of crusher. Emulsions. Different types of malaxers. Malaxing time: impact on paste extractability and oil quality. Malaxing temperature: Impact on paste extractability and oil quality.
Short Break (15 min)
11.45am – 12.30pm
Use of processing aids: Talc powder, microtalc powder, calcium carbonate, salt, enzymes, pre-heat treatment, Ultrasound. Combination of processing aids. Impact on paste extractability and oil quality.
Lunch (45 min)
1.15pm – 3.00pm
Centrifugation: Differences between 2 & 3 phases. Decanter: Centrifugation principles. Working capacity and extraction efficiency: parameters affecting them. Pumping speed: impact on paste extractability. Decanter adjustments. Differential speed.
4.00pm – 4.45pm
Oil storage: Different tank designs. Tank farm management. Evolution of the oil quality during storage. Plant sanitation: tank & equipment cleaning. Equipment maintenance
4.45pm – 5.45pm
Understanding oil quality: analytical parameters that determine quality in olive oil. Oil adulteration analysis, new techniques.
Day 2 - 13th April 2018
8.30am – 11.30am
Processing demonstration – Processing of fruit using different paste preparation approaches to evaluate oil extraction efficiency and quality. Discussion of aspects learned the day before. Use of processing aids.
11.30am – 12.30pm
Tasting of the oils obtained during the trials at the plant. Closing of the course.
*** Elements of the Itinerary are subject to change without notice.
ACKNOWLEDGEMENT: The Olive Centre would like to thank Novozymes for their donation towards the course to help reduce the price of tickets. Thank you for helping us make this course able to run.
For information contact: email@example.com or call 07 4696 9845 or mobile 0403 498 645 (if out of the office).
About Pablo Canamasas
Pablo Canamasas worked in Australia for 12 years as Oil Production Technical Manager of Boundary
Bend Olives, the largest olive oil processor in Australia, and owner of Cobram Estate since 2006.
At Boundary Bend, Pablo was responsible for all matters related to olive oil’s natural chemistry and
organoleptic quality. He controlled the production of oil at Boundary Bend as well as the quality of oil
post-harvest, and was on the tasting panel of the company, ensuring that only the best oils from the
grove were used and that the flavours were consistent and at their peak from year to year.
Even though he continues to work with Boundary Bend Olives both in Australia and USA, he is now
based back in Argentina and provides consultancy services to private companies and olive Associations
in countries such as USA, Australia, New Zealand, Japan, China, Chile, Brazil, Argentina, Mexico, etc. He
has also been invited as a lecturer in Australian Olive Association (AOA) national conferences, as well as
in other countries such as Italy, USA, Argentina, Chile, China and Japan. His skills also involve the sensory
evaluation of olive oils and he has been invited as a judge to National and International olive oil
Before commencing his role as Oil Production Technical Manager in Australia, Pablo spent 6 years
working in the Argentinean olive industry. After graduating as an Agricultural Engineer specializing in
olive oil production and oil quality, Pablo went on to pursue a Post Graduate Superior Course of
Specialization in Oil Production and Table Olives in Jaen, Spain. During this course, he extensively
studied and researched oil production techniques, oil quality (chemical and organoleptic) and table
olives production, establishing and maintaining strong ties with the most important olive researchers in
Spain and Italy. Today, Pablo continues to liaise with his Spanish and Italian colleagues, constantly
updating his technical knowledge.
Pablo’s expertise and depth of knowledge in olive oil tasting, blending and processing have seen him
gain recognition in the Australian olive industry for this work. Since 2007, he has been regularly invited
to speak at the Australian Olive Association National Convention on diverse subjects such as the
management of olive by-products, the impact of the use of processing aids on the olive oil process, and
His involvement in research projects related to oil quality and oil processing has reinforced his position
as an authority on the olive industry. Pablo was a member of the research team in the RIRDC-funded
project PRJ-000385: “Technological and biological factors affecting sterols in Australian olive oils”, as
well as in the HAL-funded project “Use of ultrasound technology for olive oil processing”. He was also
the main researcher in the RIRDC-funded project PRJ-003422: “Evaluation of processing aids for olive oil
extraction and quality improvement” (RIRDC publication No. 11/091) and “Evaluation of second
extraction of olive oil in Australia” (RIRDC publication No. 12/109).
Admission - Olive Oil Processing & Quality Development Course 2018