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Please join us to celebrate the arrival of our highly decorated collection of Ultra Premium Southern Hemisphere Extra Virgin Olive Oils, and further your education at our exclusive, invite only press release party and seminar on:

Monday July, 18th 
from 12:00 p.m. - 4:00 p.m.
at Amphora Nueva
2928 Domingo Ave
Berkeley, CA 94705
 
Please R.S.V.P. as soon as possible to Leah at 
(510) 535-6833 ext. 6844.  Space is limited.
 
We are proud to welcome world renowned olive oil expert and key speaker, Pablo Canamasas.  Pablo will be conducting a education seminar as well as taking questions.  His seminar will include: 

  • Basic chemistry
  • Importance of freshness
  • Explanation of the UP process versus premium versus conventional versus refined and how they are achieved
  • Showcasing the 2011 Australian oils in particular the award winning oils
  • How Veronica Foods is changing the way consumers think about and use extra virgin olive oil

Please find Pablo's bio below


PABLO CANAMASAS

OIL PRODUCTION TECHNICAL MANAGER, BOUNDAY BEND LTD

38-year-old Pablo Canamasas moved from Argentina to Australia in 2002, after being offered the position as Oil Production Technical Manager of Boundary Bend Limited, one of the largest olive oil processing plants in Australia, and owner of Cobram Estate since 2006.

At Boundary Bend, Pablo is responsible for all matters related to olive oil’s natural chemistry and organoleptic quality. He controls the production of oil at Boundary Bend as well as the quality of oil post-harvest, and is on the tasting panel of the company, ensuring that only the best oils from the grove are used and that the flavours are consistent and at their peak from year to year.

Pablo’s vast knowledge and expertise of the olive industry has also seen his role extended to providing technical advice to olive oil processing plants throughout the country and overseas.

Before commencing his role as Oil Production Technical Manager, Pablo spent 6 years working in the Argentinean olive industry. After graduating as an Agricultural Engineer specializing in olive oil production and oil quality, Pablo went on to pursue a Post Graduate Superior Course of Specialization in Oil Production and Table Olives in Jaen, Spain. During this course, he extensively studied and researched oil production techniques, oil quality (chemical and organoleptic) and table olives production, establishing and maintaining strong ties with the most important olive researchers in Spain and Italy. Today, Pablo continues to liaise with his Spanish and Italian colleagues, constantly updating his technical knowledge.

Pablo’s expertise and depth of knowledge in olive oil tasting, blending and processing have seen him gain recognition in the Australian olive industry for this work. Since 2007, he has been regularly invited to speak at the Australian Olive Association National Convention on diverse subjects such as the management of olive by-products, the impact of the use of processing aids on the olive oil process, and oil quality.

His involvement in research projects related to oil quality and oil processing has reinforced his position as an authority on the olive industry in Australia.

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