Table Olive Processing for Quality & Taste Course 2019
730 Seppeltsfield Rd, Seppeltsfield SA 5355, Australia
-34.488978
138.91965300000004
Description
Table Olive Processing for Quality & Taste Course 2019
Dates: 12th February 2019 - 8:30am - 5:00pm and 13th February 2019 - 8:00am till 5:00pm
Venue: Seppeltsfield Winery, 730 Seppeltsfield Road, Seppeltsfield SA 5355. Day 1 in Seppeltsfield Winery Dining Hall. Day 2 in Seppeltsfield Distillery.
Organiser: The Olive Centre | 07 4696 9845 | amanda@theolivecentre.com.au
Keynote Presenter: Rafael Pleite, Global Olive Consulting, Spain.
Master the Art of Table Olive Production
A comprehensive course covers all aspects of table olive production 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. This 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 this course?
If you are 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 - this is the course for you. A wide range of topics will be covered to enhance your 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
A certificate will be awarded to all who attend the 2 day Course.
*** Numbers are strictly limited. Prior knowledge in the area of table olive production is not necessary to do this course.
Sponsorship Tickets
There will be two seats available under sponsorship. Please email amanda@theolivecentre.com.au with information as to why you are needing sponsorship tickets.
Booking Details and More Information
Cost: $420 + GST includes morning refreshments, lunch and afternoon refreshments.
Our last Olive Oil Processing course sold out within weeks. Interest and demand from the industry for this course has exceeded our expectations, so please book now to secure your seat.
Booking: Limited places are available place your booking at the GET TICKETS button in the top right of the screen.
Got questions? Please email amanda@theolivecentre.com.au or call for further information 07 4696 9845 or mobile 0403 498 645.
Extra Activities
Under the Pepper Tree Networking Provenance Dinner at Pindarie.
Owned and operated by vignerons and wine producers Wendy Allen and Tony Brooks, Pindarie Cellar Door, 100 acre vineyard and 750 acre farm are located on the Barossa Valley's western ridge with spectacular, expansive views to the Barossa Ranges and watch the sunset.
You will have the opportunity to personally talk with Rafael Pleite from Spain, and to gain further insights and share experiences in table olive production with peers in the Industry.
Pindarie is located on Rosedale Road, 150m from the intersection with Gomersal Road, Gomersal SA 5352.
Tickets available separately. Places are limited. You can book at the GET TICKETS button in the top right of the screen.
Program
Day 1 - 12th February 2019
Seminar in the Seppeltsfield Dining Hall
Systems in Table Olives, Waste Management & Quality Control
Time
Session
8:30am
Registration and morning refreshment
9.00am - 11.30am
Session 1
INTRODUCTION: Worldwide table olive sector and evolution of products and markets
GREEN TABLE OLIVES SEVILLIAN STYLE
Harvest and transport
Factory reception
Treatments with caustic soda, washed with water and placed in brine
Fermentation
Corrections during the beginning of the fermentation
Corrections during conservation
Alterations during fermentation
NATURAL BLACK OLIVES
Harvest and transport
Factory reception and energetic washes
Traditional process of elaboration. Anaerobic fermentation. Sunny
Alterations of the traditional process
Modifications on the traditional process. Aerobic fermentation
Corrections during the elaboration
SICILIAN STYLE AND CRACKED OLIVES
Harvest and factory reception
Cracking and caustic soda treatment
Placement in brine and fermentation.
Marinating of Sicilian style and cracked olives
Morning Refreshments (15 min)
11.45am – 12.30pm
Session 2
MANAGEMENT OF LIQUID WASTE FROM TABLE OLIVE PROCESS.
Water consumption and production of waste during the production of green olives
Water consumption and production of waste during the production of natural black olives
Minimising use of water and therefore production of waste
Reducing the volume of waste water once it has been produced
Waste management systems
12.35pm
Lunch at Vasse Virgin Seppeltsfield Complex. As a special guest you will be welcomed for lunch and have the opportunity to see, explore and experience this award winning tasting room of Vasse Virgin Olives. You will see why it is one of the most popular destinations for tourists visiting The Barossa.
1.15pm - 5.00pmwith afternoon refreshments
Session 3
QUALITY DURING HARVEST
Quality criteria for Sevillian-style green olives
Quality criteria for natural black olives
Quality criteria for Sicilian & Cracked Olives
QUALITY DURING SELECTION AND CLASSIFIED
Quality criteria for Sevillian-style green olives
Quality criteria for natural black olives
Quality criteria for Sicilian & Cracked Olives
QUALITY OF THE MACHINED PRODUCT
Quality criteria for pitted olives
Quality criteria for sliced olives
Quality criteria for stuffed olives
SPECIFIC QUALITY STANDARDS OF THE TABLE OLIVE SECTOR
CODEX STAN 66
JOINT FAO /WHO PROGRAM ON FOOD STANDARDS
DIGITALIZATION OF THE PROCESS AND INTRODUCTION TO TELEOLIVA platform
Close of Day
6.00pm - 9.30pm
NETWORKING EVENT: Under the Pepper Tree Sunset Dinner at Pindarie. Owned and operated by vignerons and wine producers Wendy Allen and Tony Brooks, Pindarie Cellar Door, 100 acre vineyard and 750 acre farm are located on the Barossa Valley's western ridge with spectacular, expansive views to the Barossa Ranges. Tickets available separately.
Day 2 - 13th February 2019
Seminar and Workshop in the Seppeltsfield Distillery
Practical demonstrations for Fermentation, packaged brines and corrective measures.
9.00am - 11.30am
Session 1
PRACTICE 1. DETERMINATION OF CHEMICAL PARAMETERS IN FERMENTATION AND PACKAGING BRINES. CORRECTIVE MEASURES.
Determination of pH parameters, free acidity, combined acidity and salt concentration.
Determination of the content of reducing sugars in brine and pulp.
Calculation of corrective measures
PRACTICE 2. DETERMINATION OF PHYSICAL PARAMETERS IN OLIVES.
Determination of the olives texture. Smooth and pitted.
Determination of color Spectro-colourometer and image analysis in RGB scale
Morning Refreshments (15 min)
11.45am – 12.30pm
Session 2
PRACTICE 3. QUALITY CONTROL
Quality control in whole olives.
Quality control in pitted olives.
Quality control in stuffed olives.
Quality control in sliced olives.
Lunch (60 min) at Fino Barossa. Fino is a famous destination in the Barossa and is found in the Seppeltsfield precinct. Come and experience a Provenance Lunch and see how Provenance is at the core of all at FINO.
1.15pm - 5.00pmincorporates afternoon refreshments
Session 3 - Olives cooking process and tasting of Olives in Various Styles
PRACTICE 4. OBJECTIVE DETERMINATION OF THE PROCESS OF DRESSING OF GREEN AND BLACK OLIVES.
Preparation of process liquids.
Control soda penetration in pulp.
Objective % cooked determination. TELEOLIVA platform.
TRADITIONAL OLIVES DRESSING. SHOWCOOKING
Mediterranean style traditional dressing recipe
Vegetables and spice traditional dressing recipe
TABLE OLIVE TASTING
Close of Day
*** Elements of the Itinerary are subject to change without notice.
Proudly Sponsored by;
ACKNOWLEDGEMENT: The Olive Centre would like to thank Olive Industry Network for their help with planning and facilitating the event. Website
For information contact: amanda@theolivecentre.com.au or call 07 4696 9845 or mobile 0403 498 645 (if out of the office).
About Rafael Pleite
Mr. Rafael Pleite Gutiérrez has a PhD in Biology from the University of Seville. He has conducted part of his PhD in CSIC in Seville, the world research center of reference in the field of table olive and olive oil industry. Rafael previously worked in the department of Metabolic Biology at the John Innes Center in Norwich (UK). Rafael is the Founder and CEO of Global Olive Consulting since 2005. Global Olive (www.global-olive.es/en) (GOC) is a multidisciplinary consulting firm that throughout its thirteen-year history has fostered the adaptation of the table olive industry to the new socio-economic environment. Quality, innovation, and sustainability are the three pillars on which GOC is based. With a long family history in the industry, in 2005 GOC began its mission to fill an important gap: the application of new technologies to the industry of table olives.
Today the company has become a worldwide identity and reference for implementing new processes in the international table olive sector.. These processes bring greater competitiveness to its customers and improve the quality of its products. The GOC team is made up of professionals from various fields related to biology, engineering, the environment, and food technology. Teamwork and the constant evolution of knowledge have allowed GOC to position itself as a leader in the table olive sector. Additionally, the company boasts internationally-renowned professionals constantly searching for new markets.
Within GOC, Rafael has developed and coordinated several national and international research projects in the field of table olives in collaboration with private and public entities
With an extensive experience in the table olive sector, Rafael is continuously invited as expert to participate in international industry forums and workshops, and participates in the elaboration and publication of scientific articles. Rafael has also conducted several specific training in the field of table olive.
Some of his research includes:
The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
About Seppeltsfield Winery (Course Venue)
"...Seppeltsfield is a wonderful place, and is a great example of what can be accomplished by well-directed industry and enterprise. It has often been alluded to as the show place of Australia, and deserves the title, as for the magnitude of the works and the quantity and quality of wines, spirits, and vinegars produced, it is unequalled in Australasia..." - Kapunda Herald, 3rd November 1905
"...The most historic winery and greatest showpiece of the Barossa Valley..." - James Halliday
How Warren Randall became king of Australian Wine
Website
About Fino at Seppeltsfield (Lunch Venue)
Recently receiving Best Restaurant in Australia in 2015 as well as in the Australian Financial Review for 3 years running for Top 100 and Hot 50 Restaurant. Sharon Romero and chef David Swain share a vision for progressive regional dining that drives this gorgeous, historic Barossa winery restaurant.
Entrenched in a past filled with wine, the company needed to offer a new world of food and art to guests if they wanted to be a worthy station in our culinary revolution. Saying farewell to their former home must not have been an easy decision to make for Sharon Romeo and David Swain of Willunga’s acclaimed Fino restaurant, but a chance to turn the tide was too appealing to pass up.
This place has heart. You can feel it in the walls and see it as the sun beams through the rafters. Furnishings are sparse, yet nicely designed. For a space that would have housed dirty barrels and wine making equipment in days gone by, it is clean without being clinical.
Two regions filled with wine have been irrevocably drawn together by food, thanks to Fino’s delicious duo whose passion is topped only by their tireless determination. They might have moved house, but they haven’t lost integrity.
And with fabulous food, sumptuous wine, rich history and generational tradition, that Barossa Be Consumed ad finally makes sense. All it took was a little encouragement from a couple of new Barossa locals who have what it takes to make the most of breathtaking surroundings. Website
About Vasse Virgin Barossa (Lunch & Tasting Experience Venue)
Vasse Virgin is situated amongst the stunning grounds of Seppeltsfield in the beautiful Barossa Valley wine region. Experience the wonders of olive oil and its therapeutic benefits. Witness the soap makers as they create skin care products using the age old, handmade, traditional techniques and sample the sensational olive oil gourmet range using recipes created by the chef in Vasse Virgin's own kitchens. A beautiful, informative and unforgettable experience - a 'must see' attraction for local and international tourists alike.
Australian Olive Oil, Skin Care, Perfume, Workshops at an unforgettable cellar door experience Website
About Pindarie (Dinner Venue)
Pindarie is located at the gateway to the Barossa Valley, on Gomersal Road on the Western Ridge. A family owned property, with Tony Brooks at the helm after taking over from his grandfather in 1990. Together with Wendy the transformation of Pindarie began. What was once a run-down & over-cleared farm has become a sustainable and regenerated property with Tony and Wendy planting over 12,500 trees in the last 20 years.
Prior to returning to Pindarie, Tony had jackarooed on a number of Outback Stations around Australia, and studied at Roseworthy Agricultural College, South Australia in 1985. When he graduated he worked overseas managing sheep feedlots in Saudi Arabia, Turkey, and Jordan. Tony has a strong connection to the land and a passion for renovating old buildings. He believes land must be looked after in a sustainable manner. In his spare time you will find Tony restoring the old buildings on Pindarie, planting trees… He is a man of action who doesn’t really have ‘spare time’.
Pindarie today is a sustainable blend of sheep, pastures and vines. The sheep graze amongst 100 year old olive trees scattered throughout the hills in summer and graze amongst the dormant vineyards in winter (natural fertilizer is great for vines). Hay and pastures are grown on the lower paddocks where the soil is more fertile, and vines are grown on the stonier less fertile eastern slopes. All this blends in with the harmony of surrounding native vegetation. Since 1990, thousands of indigenous native trees and shrubs have been planted throughout the property. A six hectare reserve along one of the creeks has been fenced off and revegetated to help conserve the flora and fauna that occur naturally in this area. We believe biodiversity is an important factor in sustainable agriculture today. Website
About Barossa
Accommodation Options
AirBNB in the Barossa
Novotel Barossa Valley Resort - Discounted rate $210 per night for Course Attendees
Seppeltsfield View Cabins $150/night
Langmeil Cottages Budget $200/night
Barossa House - Budget $200/night
Tourism site recommendations: Accommodation in the Barossa
Accommodation on Stayz
Things to do in the Barossa
See and Do
This listing has no upcoming events
Start:
2019-02-12T08:30:00+10:30
End:
2019-02-13T17:00:00+10:30
Category
Business
Tickets
Sunset Dinner under the Pepper Tree at Pindarie, 12th February 2019. Times 5.45pm - 9.30pm. Drinks not included
107.58
AUD
75