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Master of olive mill

TRAINING IN THE MANAGEMENT OF OLIVE OIL PROCESSING

 

FOR PROCESSING PLANT OPERATORS AND TECHNICIANS AND THOSE INVOLVED IN THE PACKAGING AND MARKETING OF OLIVE OIL

Purpose and aims:

The course, which will be conducted in English, has been designed with the aim of transferring the knowledge of the best international specialists to those involved in the processing, packaging and marketing of olive oil.

 

Its objective is to train and specialise Masters of the Mill. A Master of the Mill is a professional who must know the processing sector inside out, including the most innovative technologies and operating techniques for diversification of the product and for promoting the oil’s sensory properties according to the different requirements of different markets.

 

A Master of the Mill must be familiar not only with the technical aspects of extraction and packaging and the legal implications of labelling, but also with the guidelines that govern marketing strategies and business communication to promote the product.

 

Time: Monday to Wednesday from 9.00 to 15.00
Cost: Euro 750,00 (taxes included)


 

Programme
Day 1
• Introduction and course presentation
• The relationship between orchard management and oil quality
• Preliminary processing operations, the various olive-crushing systems and how to get the best from them
Lunch
• Diversifying the sensory profile of the oil through the control of agronomic and technological choices and their influence on oil yield and quality. 

• The various extraction systems: times and temperatures in paste preparation (malaxa or malaxing) and their influence on yield, quality and the stability of the product.

 

Day 2 

• Innovations in the mechanical extraction process of extra virgin olive oil in the light of new research, including research into controlling bitterness at the various stages of processing.

 

Separation using two-phase, two-and-a-half phase, three-phase and new generation centrifugal decanters; the ripasso, double extraction; the use of co-adjuvants such as talc, enzymes etc. and their effect on the stability of the product.
Lunch
• Management and usage of the by-products of processing: vegetable water and olive pulp.
• Storage and preservation of the oil: the influence of environmental conditions and the use of inert gases and their effect on the sensory impact of the aroma and on resistance to oxidation.
• Safety, control and management of the crucial areas in the oil mill and during the packaging phases; product traceability and HACCP.
• Minifrantoi – small mills for businesses, and their functional characteristics.
Day 3
• Storage, blends, filtering and packaging: checking the oil for stability.
• The good and the bad in the international oil market: the stock exchange, demand and supply, selection, sampling for security and payment guarantee, international transport and logistics.
Lunch
• Consumer marketing: product, ethics and aesthetics.
• From “WHAT TO DO” to “HOW TO DO IT”: marketing quality; a development plan.
• The importance of certification for optimising the product: objective quality, perceived quality, subjective quality and “wow-factor” quality.

A space of approximately one hour has been allocated at the end of each day of the course to iol-mill manufacturing companies, which have been invited to present their technological innovations.

During the course there will be visits to oil mills that use different extraction systems.


International Extravirgin Oliveoil Agency © 2012 - info@oliveoilagency.org

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