Thanks to climate change growing olives for olive oil is spreading quickly. Along with the commercial growing of olives is the need for trained millers.
If you want your olives to have a fighting chance to be bottled and sold as extra virgin olive oil you have less than 24 hours to mill your olives. Of course, there are many other factors to this simplistic formula, BUT I know where you can go to learn all about milling olive oil properly and well.
The University of California at Davis is conducting its 2013 Master Milling Short Course October 3rd through 5th. The instructor is a fantastic miller, Leandro Ravetti.
Leandro is among the world’s top experts in olive oil production. He is the technical director of Australia’s Boundary Bend Limited whose success is guided by thorough economic, chemical and sensory analysis to maximize production efficiency and oil quality. Leandro’s expertise guides Boundary Bend to top awards at international olive oil competitions.
Here is the link to the course. Don’t forget to sign up early so you can take advantage of the discount.
Also, check out the new UC Davis “Survey of Consumer Attitudes on Olive Oil.” The information is great.
May the sun shine through your branches.