Presented by the UC Davis Olive Center at the Robert Mondavi Institute
Thursday, October 3rd - Saturday, October 5th
REGISTRATION IS CLOSED. THE COURSE IS SOLD OUT.
The course will be taught by Leandro Ravetti, among the world's to experts in olive oil production.
At the three day course olive oil will be milled on site by Olive2Bottle Mobile Services so that attendees can experience the high oil quality and extraction efficiency achieved using skills taught at the course.
$895 after September 8, 2013
Please use the following address on the registration page if you are registering outside of the US:
392 Old Davis Road, Davis, CA 95616
Once you get to the payment page, please enter your own address.
Course Topics Include:
~Overview of olive oil production and international conditions
~Designing a milling operation for maximum efficiency
~Key considerations in establishing a milling facility
~Agronomic practices affecting oil quality and processing efficiency
~Best practices for fruit storage, handling and cleaning
~The importance of assessing fruit quality prior to crushing and paste preparation
~Essential decisions that need to be made to ensure correct paste preparation
~Use of processing aids and other management tools to maximize quality and extraction efficiency
~Determining the correct decisions in use of the horizontal decanter and vertical centrifuge
~Preserving quality in settling and storage
~Proper plant maintenance and sanitation
~How processing variables influence oil quality and yield
~The pros and cons of oil blending and how to do it
~Factors separating profitable from unprofitable enterprises
~Lessons learned from California millers
~Tasting olive oil produced onsite
Contact the Hallmark Inn for a discounted course rate of $109 (Standard King) and $119 (Double with Two Queens)
Hallmark Inn (530)753-3600