Olive Oil Events

Advanced Olive Milling Seminar
February 6-7, 2020 at Fresno State

The Institute for Food and Agriculture at Fresno State will host a two-day seminar for olive millers at the Jordan Agricultural Research Center. This advanced program will bring together olive millers from across California to explore challenges, exchange ideas and share best practices.

Who should attend the seminar?
Millers, mill technicians, and olive oil production managers of all levels are encouraged to attend. At least one season of milling experience is recommended.

What is the program?
Peer-led sessions, panels, presentation and group discussions including:
• Fruit care & harvest management
• Emerging technologies in oil production
• Milling effects on flavor profiles & defect development
• Variety-specific challenges in California
• Mill cleaning & maintenance
• Tastings & sensory evaluation
• The future of olive oil production
If you are interested in presenting or leading a discussion, contact Kathryn Tomajan at Kathryn@fat.gold

Cost to Attend
$250 per person | $75 Thursday dinner (optional)
Register now!

For more information, contact:
Kathryn Tomajan, kathryn@fat.gold, 707-336-2713
Vincent Ricchiuti, vincent@prfarms.com, 559-289-0201

UC Davis Sensory Evaluation of Olive Oil Certificate Course 2020
June 23 at 8 AM – Jun 24 at 6 PM

The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. This course is led by Sue Langstaff, the panel leader for the Applied Sensory olive oil sensory panel, which is accredited by the American Oil Chemistry Society and International Olive Council. She is also the owner of Applied Sensory, LLC, which provides sensory consulting to the food, wine and beer industries. Sue is a judge at the Los Angeles International Olive Oil Competition and has been head judge at various international competitions. She is co-editor of the book Olive Oil Sensory Science (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil. Sue was profiled in the bestseller Gulp: Adventures on the Alimentary Canal (W. W. Norton and Co., 2013) by Mary Roach.Sue has a M.S. from UC Davis where she studied Sensory Science, Enology and Brewing.

To register click here.