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Opportunities for Table Olives for New Zealand Producers and Retailers 2010 |
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Presented by Simon Field of Olive Business, Organiser of International Table Olive Savantes and author of ‘The Table Olive Handbook’
Bookings are open - book before the end of March and get an early booking discount - Click Here!
‘Presenter Simon Field of Olive Business is an engaging speaker who had everyone’s attention as he described the different processes for table olives, the associated regulatory requirements, and the need to plan marketing strategies.For those intending to move to table olives, if a similar course comes up in your area it is thoroughly recommended’.
Participant in the Auckland Seminar reporting in ‘The Olive Grower and Processor’ – January/February 2010
- Table olives provide a viable addition to the production and brand range for New Zealand olive oil and olive producers. With less capitalisation for producers, the return from table olives can be triple that from olive oil.
- High quality gourmet and bulk green and black table olives can be processed and retailed from both ‘table olive’ varieties and those more commonly used to produce olive oil.
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Saturday 1 May 2010
Masterton Motor Lodge, 250 High Street, Masterton, Tel: 06 378 2585, www.masterton-motorlodge.co.nz
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9.00am-10.00am
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Opportunities for the New Zealand Table Olive Industry
Quantifying the New Zealand table olive market and identifying opportunities – home, small scale and large scale commercial production.
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10.00am-11.00am
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Different Styles of Table Olives
An overview and tasting of the different styles of table olives: Green naturally fermented, green lye treated, green castelvetrano, black naturally fermented, oxidised black, salt dried, semi-dried
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11.00am-11.15am
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Refreshments
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11.15am-11.45am
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Horticulture, Equipment and Facilities
Optimising fruit quality, harvest timing, processing equipment, calibration and facilities
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11.45pm-1.00pm
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Processing Table Olives
The microbiology of processing the different styles of green and black table olives, monitoring, faults
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1.00pm-1.45pm
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Lunch
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1.45pm-2.45pm
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Packaging, Food Standards and Storage
Preparing the olives for sale, packaging, microbial testing, labelling
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2.45pm-3.00pm
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Break for participants to set out their own olives for tasting
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3.00pm-4.30pm
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Tasting Participants’ Table Olives
Blind tasting and assessing participant’s table olives
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4.30pm-5.00pm
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Forum and discussion on future activities
General question time and exploration on future activities which will advance table olive production and retailing.
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5.00pm
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Close
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For further information contact:
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Simon Field by email at
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ONLINE BOOKINGS
Online Bookings are Securely Processed through Savantes Online Bookings (a Salsi Company). Payments are processed through PayPal - you can use your PayPal account or Credit Card if you do not have a PayPal Account. |
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