Master Millers 2010

AGENDA NOW AVAILABLE

Learn to produce olive oil with maximum efficiency and quality!

Introduction to Olive Oil Milling - September 30, 2010
For those considering the purchase of olive oil milling equipment or who want to learn about how olive oil is made:  
•    Mill types and options
•    Purchasing, installation, permits
•    Site and building design
•    Processing essentials – fruit handling, crushing, malaxing, decanting, polishing, sanitation, storage, bottling.
•    Tasting fresh oil and common processing defects.

Advanced Olive Oil Milling - October 1 and 2, 2010
For those already with olive oil milling equipment or who want to learn more:
•    Maximizing quality and profitability through processing variables
•    Agronomic variables that influence oil quality and efficiency
•    The influence of talc on oil quality, extraction, and profitability
•    Storage container influence on oil quality
•    Modifying sensory profile through processing variables
•    Tasting oils made with talc and sensory profiles modified by processing variables

And much more!

Where: UC Davis Robert Mondavi Institute for Wine & Food Science, Silverado Vineyards Sensory Theater
Who:  Pablo Canamasas, oil production technical manager of Australia’s largest olive oil producer, Boundary Bend Limited (owner of Cobram Estate)

When: Thursday, September 30 through Saturday October 2nd
Fees: Day One - $300 through August 31, 2010, $325 thereafter
Days Two & Three - $550 through September 1, 2010, $575 thereafter
Registration
http://conferences.ucdavis.edu/confreg/reg/index.cfm?confid=467

Hotels:
Hallmark Inn - $105/night for a king and $119/night for two queens.  Located in downtown Davis at 110 F Street Davis, CA - 530.753.3600.  Please use the group name Master Millers.

For more information on the course, please contact Nicole Sturzenberger, ndsturzenberger@ucdavis.edu.