Olive oil quality Assessment courses; Aiming for excellence in Australian olive
oil

Presented by NSW Department of Primary Industries
Funded by NSW Department of Education and Training
Supported by the NSW Olive Council

2 days of access to experts in olive oil quality

Three locations

Canberra 19-20 February 2005 Contact Caroline O'Clery (02) 62302553
Albury 5-6 March 2005 Contact Kristy Lorden (VIC DPI) (02)
60437962 or Damian Conlan (NSW DPI) (02) 69512512
Cowra 9-10 April 2005 Contact Ros Kemp (02) 63653337

__________________________________________________ ___________________________
The extra virgin olive oil market in Australia will become highly
competitive as more production comes on stream and producers will need to
achieve high sensory and chemical quality standards to gain and keep
market share.

To this end many grower groups are looking at the idea of setting chemical
and sensory standards that are more stringent than the current
international standards for extra virgin olive oil. This is a good
starting point for quality improvement and brand development.

High quality olive oil comes from high quality fruit that is harvested and
processed efficiently and a logical extension of defined oil quality
standards is the definition of high standards in production, harvesting
and processing.

This course is focused on the sensory and chemical assessment of olive oil
combined with presentations and discussion on the effect of key production
issues on olive oil quality and yield. It provides an introduction to
fruit and oil quality monitoring and quality management in olive
production.

Participants will experience varietal styles and regional influences on
oil quality in addition to style assessment and defect identification.

In addition there are discussion forums on developing an oil quality
network in NSW and industry research and development priorities in your
area.
__________________________________________________ ___________________________

The course will be presented by leading Australian experts in sensory and
chemical quality assessment of olive oil: Richard Gawel and Dr Rod Mailer
along with Damian Conlan and Clarrie Beckingham who will lead production
focussed aspects of the training