Extra Virgin Olive Oil Preparation Course

This course is intended for all producers and those interested in setting up their own mill, optimizing the processes of their current one, solving doubts about the process of those who use the services provided by third parties or simply for those who want to deepen their knowledge of how an olive oil is made. high quality extra virgin olive oil.

Due to social isolation restrictions, Module I will be fully online, based on every theoretical part of the process.

The following topics will be covered:

- Industrial factors for olive oil quality

- Maturation point: How to identify and perform objective quality x quantity analysis

- Harvest time: When to start and what is the objective with the final product

- Harvest: Care in the collection and transport of fruits, types of harvest and transport boxes

- Fruit reception and washing: Weighing data, batch control and cleaning care

- Mill/Crushing: Grid sizes and operating speeds

- Beater and paste preparation: Beating time x transfer speed

- Decanter/Horizontal Centrifugation: How to achieve the highest yields without compromising quality

- Vertical Separator/Centrifugation: Its application in the process x saving time in the work performed

- Filtering: To filter or not to filter? Advantages and disadvantages of this process

- Storage and filling: Use of stainless steel tank for storage, inerting, temperature control and filling

Hours: 9 hours.

Date: November 14, 2020

Hours: 08:00 – 12:00 / 13:00 – 18:30

15min breaks at 10:00 and 16:00

The broadcast will be carried out through the ZOOM platform. We recommend accessing it from a desktop. We will be in active support on the day of the course starting at 7:30 am.

It is possible to resolve doubts during the course by asking for the floor via text message on the transmission screen itself or simply asking the question through this means.

Enrollees will receive a unique access link via email once their enrollment is complete.

The course will be taught by Rafael Marchetti, director of Prosperato and responsible for the preparation of the olive oil that has already received more than 70 national and international awards, being the most awarded in Brazil.

In addition to great knowledge in sensory analysis of olive oils, he is certified as a Master Miller by the University of California at Davis (USA) and Maestro de Almazara by the Escuela Europea de Cata (Spain).

Investment: R$ 1,800.00 per participant.

This amount can be paid via credit card or bank slip below.

A digital certificate of completion of the course will be issued to be sent by email.

We hope to offer Module II (Onsite) soon, where we will dedicate a Saturday during our next harvest (March/April 2021), so that it is possible to follow the process of harvesting in the field, transport and preparation of the oil in our mill in Caçapava do South/RS, with limited classes.

For more information: E-mail: atendimento@prosperato.com.br

Phone/Whatsapp: 51 99860-0752