Learn to mill olive oil with one of the top extra virgin olive oil producers in the world, Leandro Ravetti, of Boundary Bend Ltd in Australia. He will be teaching at UC Davis in October and you have just a few more days to get a discount.
I took this class last year and it was great. Follow this link to sign up.
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.
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.
Last week Olive Crazy went back to California. This time for two olive milling and olive oil production courses taught by Pablo Canamasas at the University of California at Davis. Pablo is the oil production technical manager at Boundary Bend Limited, which is Australia’s largest olive oil producer. Boundary Bend is owned by Cobram Estate and has many grove locations in the country.
I enjoyed the introductory course, but was very pleased with the detail in the advanced milling course. Pablo is a wonderful teacher.
The Olive Center at the University made available to the students the Olive to Bottle mobile mill as a process and equipment viewing aid. I took a short video for you and edited out the sound since the mill was in partial action and was loud. This is my virgin upload to YouTube. There is room for improvement but I’m not unhappy with the result.
The main thing missing in the video is the oil coming out at the end. The olive paste was still very dry and the oil had not yet been released. When you see the open metal grid with the auger churning, that is the dry olive paste. The millers are adding enzymes (brown liquid in the plastic cup) to break down the pectins and water (the hose) as processing aids. The stuff bubbling in the tube at the end into the yellow bins is some of the separated water. It was stinky.
The coffin-like piece of equipment is the decanter. It is a centrifuge which separates the oil from the water and the paste. It is a fascinating device made even more fascinating because you can’t actually see what’s going on inside. The miller must use his or her experience to intuit all that’s happening in there.
The olives that are being milled are early harvest Arbequinas. The smell coming off the bin was rich and inviting. I can still remember the scent.
The University of California at Davis is hosting two olive oil milling courses this October and I have signed up. The first course, Introduction to Olive Oil Milling, will be held on October 4, 2012. The second course, Advanced Olive Oil Milling, will be held on October 5 and 6, 2012. Both will be taught at the UC Davis Conference Center.
The instructor is Pablo Canamasas, the oil production technical manager at Boundary Bend Limited, which is Australia’s largest olive oil producer. Boundary Bend is owned by Cobram Estate.
Here is the link to registration and the agenda for each day. I hope to see you there.
Here is a short but interesting video filmed during the operation of the olive oil mill in the village of Panagia on Thassos Island in Greece. There are no olives in the mill. It is probably a test run for the harvest this fall.
It’s loud, so adjust your volume before you play it. Your coworkers will wonder what you’re doing.