Master Milling Certificate Course September 21-23, 2020
The Master Milling Certificate Course has helped hundreds of olive oil processors produce better oil more efficiently. A 2019 course survey of attendees' found that 72 percent of respondents believed that the course material would boost their quality and efficiency by more than five percent.
The course will be led by Leandro Ravetti, among the world’s top experts in olive oil processing, growing, and standards. As executive director of Australia’s Boundary Bend Limited, Leandro has helped guide the company to rapid growth, optimum efficiency, and top awards at international olive oil competitions. The company’s success is guided by innovation, data, and analysis to maximize oil production efficiency and quality.
The course will also include a field trip to three olive oil processors.
This course is a small investment that will pay off in more efficiency, better quality, and higher profits.
• Three days of expert instruction
• Field-trip transportation.
• Breakfast pastries, lunch, and beverages featuring local and seasonal ingredients from one of the region’s best caterers.
• Booklet with presentation slides in note-taking format.
• Flash drive with presentation slides and supplemental materials.
“Without this class, we would not be able to make high-quality, award-winning extra virgin olive oil,” Malcolm Bond, a previous attendee and co-owner of Bondolio, told Olive Oil Times. “The price of this seminar is a bargain. As an investment, the first year’s crop paid for the class many times over.”
“The course covers some of the most advanced approaches to milling available, but also covers the basic fundamentals,” David Garci-Aguirre, another previous attendee and vice president of operations and master miller at Corto Olives, told Olive Oil Times. “What I learned immediately is that a lot of the old milling ‘lore’ circulating the industry in California simply wasn’t true or backed by any evidence. The course is a huge first step in demystifying the milling process so we can innovate and produce better oils.”
The three-day course will be held on the UC Davis campus in the Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science.
$875 until August 10, 2020
$1,075 after August 10, 2020
Cancellations: 100% credit for future course if cancelled prior to July 15, 2020; 50% credit if cancelled prior to August 10, 2020; no credit after August 10, 2020.
IF YOU LIVE OUTSIDE THE USA: Please enter CA in the State Field. 95616 in the Zip Code Field and 555-555-5555 in the Telephone Field. You can enter your state/province, country, postal code and phone number in the supplemental fields provided. Once you submit the registration information you will be redirected to a secure credit card site where you will be able to enter your credit card information with the correct address.
Leandro Ravetti graduated as an Agricultural Engineer in Argentina. He worked for the National Institute of Agricultural Technology in olive production research and advised many of the country’s largest olive developments from 1995 until he moved to Australia in 2001. Leandro has also studied and worked as an invited researcher at the Olive Growing Research Institute of Perugia, Italy and at different Governmental Olive Institutes in Andalusia, Spain where he completed a postgraduate degree on olive growing. In Australia, Leandro leads the Modern Olives technical team, which provides horticultural and olive specific technical advice to most of the largest olive groves and olive oil processing plants in the country. Leandro has also been involved as adviser, researcher and invited speaker in most other new olive industries such as New Zealand, Japan, Peru, South Africa, Chile and USA. Leandro has been Executive Director of Boundary Bend Limited, Australia’s leading fully integrated olive company since 2005. As part of his role with Boundary Bend, Leandro has overseen the production of multi award winning oils for the company’s flagship brand, Cobram Estate, including a large number of gold medals, best in class and best in show trophies in national and international competitions such as New York, Los Angeles, Olive Japan, Australian Olive Association, etc.
Dan Flynn is executive director of the UC Davis Olive Center, which he has guided to international leadership in olive research and education. Dan also oversees the production of UC Davis Olive Oil and other olive products that help support the center. He served 16 years as a legislative and policy consultant in the California State Legislature and also managed a small farm prior to coming to UC Davis. He has a M.A. in Political Science from Rutgers University. Based on his achievements with the Olive Center, Dan has received top staff awards from the College of Agricultural and Environmental Sciences and the chancellor of the university.
Selina Wang, PhD, is an extension specialist in the Department of Food Science and Technology and research director of the UC Davis Olive Center. Dr. Wang also is the leader of the UC Davis Olive Oil Laboratory, which provides research and analysis of olive oil and table olives. As research director, Dr. Wang has developed more than 60 research projects in table olives and olive oil. Dr. Wang is pursuing additional innovative research that seeks to deliver faster, better and cheaper methods for analyzing olive oil quality and authenticity.