Month: March 2018

Olive oil processing and quality development course winners announced
March 27, 2018 No Responses

Olive oil processing and quality development course winners announced

Two readers of The Olive Review were given an opportunity to apply for sponsorship to the Olive Oil Processing and Quality Development Course to be held from April 12 – April 13 at Manzanillo Grove, Drysdale, Vic. The winners of the...
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Olive oil testing explained
March 22, 2018 No Responses

Olive oil testing explained

From Amanda Bailey In the industry at the moment there seems to be confusion about olive oil tests.  What tests are required and what does all the terminology mean? Harvest time is a busy time for growers and processors alike. However,...
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NZ processing practices seminar registration open
March 17, 2018 No Responses

NZ processing practices seminar registration open

Registration is open for Olives New Zealand’s “How processing practice impacts on quality and quantity” seminar. The seminar will be held in Auckland on 9-10 April 2018. Internationally-acclaimed expert Pablo Canamasas will run the seminar, following ent...
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Classic panzanella salad
March 4, 2018 No Responses

Classic panzanella salad

  This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Salting and draining the tomatoes produces tons of flavourful liquid to build up a...
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