Fresno State Advanced Milling Seminar

What an incredible 2 days at the Advanced Olive Milling Seminar (August 18-19) at The Institute for Food and Agriculture at Fresno State! It was a sold-out seminar at the brand new Jordan Agricultural Research Center that brought together olive millers & industry professionals of all levels from across California.

Photos available on our Facebook page.

The panel included an expert-led powerhouse of the following people and topics:

-David Garci-Aguirre, Corto Olive Co. Production Mgr.

-Pablo Voitzuik, Pacific Sun Farms & COOC Sensory Panel Member

-Gianni Stefanini, Apollo Olive Oil Head

-Thom Curry & David Scholder, Temecula Olive Co. & Olive 2 Bottle Mill

-Mary Bolton, California Olive Ranch Technical Service Mgr.  

  • The state of modern milling (chemical understanding, not all phenols are the same)
  • Advance Techniques  (fruit & milling temperature key, melax time to decanter time, filtering)
  • Tastings & sensory evaluation  (we had 3 sensory sessions & breakout discussions)
  • Fruit care & harvest management  (a field trip to the Fresno St. olive farms)
  • Milling effects on flavor profiles & defect development  (the sensory session that compared effect of heat on oil)
  • Live milling, cleaning & maintenance standards  (out at mobile mill for demos)
  • HACCP planning & food safety  (new FDA registration/documentation now required)
  • Filtration, racking, hygiene & storage  (more discussion on filtering related to shelf life)
  • The future of olive oil production  (the industry is in a state of transition)
  • Again, very awesome. I'm extremely grateful & privileged to be among so many great, knowledgeable people!

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