Master of the Olive Mill Certificate program
Summer in Tuscany
Master of the Olive Mill
Mail: segreteria@irvea.org
Phone: +39 346 5419 847
Training course in olive oil processing and mill management
Calenzano (FI) Italy
24-25-26 June 2024
(SI) TUSCANY – Italy
Location:
EVP SYSTEMS
Via delle Calandre 53/A
50041 Calenzano (Firenze) IT
Participation in the course requires a contribution, net of transaction costs, of Euro 1.190,00.
Advanced Olive Oil Milling Master
An advanced theoretical-practical course within an authorized service center and integrated partner of major olive oil plant manufacturers.
EVP System specializes in centrifuge and heat exchanger overhauls and in the creation of customized plants, including multi-brand instrumentation, built “tailor-made” to meet the specific needs of the client.
A specialized course designed for professionals and operators in the olive oil plant industry, aimed at acquiring comprehensive knowledge and skills regarding instrumentation and its application in managing various sectors of the olive oil mill.
Special attention will be given to product diversification and selection concerning the needs and demands of different markets, logistics, international transportation, and credit assurance.
The course will take place in the morning, featuring direct lectures and active participation with various instrumentation and technologies used in traditional and highly innovative olive oil plants.
In the afternoon, visits to traditional olive oil mills and high-tech mills equipped with multi-brand instrumentation are also scheduled.
Course topics
Morning activities
• Relationship between orchard management, oil yield and quality;
• Various olive crushing and extraction systems and their effects on oil quality and sensorial profile;
• Innovations in the mechanical extraction process for product diversification and quality improvement;
• Co-adjuvants (talc, enzymes etc.) and secondary extraction and their effect on the stability of the product;
• Management and use of by-products of processing: vegetable water and olive pulp;
• Olive oil storage and preservation: influence of environmental conditions and their effect on the sensory impact of the aroma and resistance to oxidation;
• Safety, control, and management of the crucial areas in the oil mill and product traceability;
• The art of blending and post-extraction quality control and techniques;
• The good and the bad in the international olive oil market: selection, logistics and payment guarantee;
• A look at common fraud and counterfeiting of olive oil and food products;
• Olive oil marketing and markets: product, ethics, aesthetics and commercial strategies
Afternoon activities
The course will take place in the morning inside a highly innovative oil mill and in the afternoon of each day there will be a visit to oil plants with different technologies and a visit to a “Taylor Made” oil mill designed with instruments and systems ” multi-brand” according to the needs of the Master of the Oil Mill.
The course ends with a visit to the storage, bottling, and logistics facilities of a leading company in the large-scale retail trade of quality oil.
Instructors:
The course is conducted in English by highly qualified specialists in various disciplines, internationally recognized.
Francesco Covarelli
A food technologist specializing in Food Technology and Biotechnology, he is in charge of project management for new high-tech and innovative oil mills.
Domenico Fazio
Olive Oil producer, and consultant in food processing. From now on I am a farmer EVOO producer. I’ll dedicate part of my time to the consultant activity for a company active in food processing.
Mauro Martelossi
Founder and Director of IRVEA-Olive Oil Academy; expert in Food Law for the fight against fraud, also collaborating with UK Food Standard Agency; NIAB and other international Organizations; Panel Leader IOC since 2001; Academic member of Italian National Academy of Olives and Oil.
At the time of enrollment, IRVEA-Olive Oil Academy will send a confirmation email and issue an identification code to take advantage of the special rates and conditions for rooms and light lunches provided by Villa San Paolo Wellness & Spa for participants in the Olive Oil Sommelier Course 2024.
For further information and rates contact the Olive Oil Academy secretariat at segreteria@irvea.org. In order to guarantee the availability of rooms at the Hotel San Gregorio, it is advisable to book them at the time of pre-registration.
LIMITED PLACES AVAILABLE
Registration is considered to be completed when the form is received by fax or email at the course secretariat,
accompanied by a copy of the bank transfer statement showing the payments
