Field trip to three olive oil companies
Pablo brings a deep passion for excellence and will help attendees understand how to produce award-winning olive oil,” said Flynn.
UC Davis Master Milling Course to Squeeze Out Another Day | Olive Oil TimesPablo Canamasas
Canamasas will offer a number of lectures and instructional pieces throughout the course’s four-day program along with the Olive Center’s Sue Langstaff and Selina Wang, who will delve into chemical analysis, among other topics. Olive2Bottle Mobile Services will be processing oil on site. Outside of the classroom, day three brings a field trip to three olive oil companies:
Mike Madison’s Yolo Press grows Leccino, Taggiasca, Frantoio, Pendolino and Mission olive varieties. Madison’s operation boasts several years of experience using Enorossi equipment.
At Bondolio Olive Oil, Karen and Malcolm Bond grow several acres of Nocellara, Cerasoula and Biancolilla. They are in the finishing stages of installing Pieralisi processing equipment as well as a new tasting room.
The Yocha Dehe Wintun Nation’s Séka Hills Olive Oil grows Picual, Arbequina, Arbosana and Koroneiki. They operate Alfa Laval equipment and just celebrated the opening of a new tasting room at the end of September. A reception lunch will be provided to attendees at Séka Hills.
Although the course has always featured an operating mill component, it has been entirely on-site in previous years.
The passage of new olive oil labeling standards will bring an exciting new dimension to the course, according to Flynn. He says these new standards allow for a better relationship to sensory quality than those already in place.
