N. America

Master Milling Course Returns to Davis

The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil.

Leandro Ravetti
Jul. 22, 2016
By Wendy Logan
Leandro Ravetti

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The Robert Mondavi Institute’s Silverado Sensory Theater at the University of California at Davis will once again wel­come olive oil proces­sors for a Master Milling Certificate Course from September 20 to 23.

Dan Flynn, exec­u­tive direc­tor of the university’s UC Davis Olive Center, has announced that the pro­gram will once again be led by Leandro Ravetti, one of the world’s lead­ing experts in the grow­ing, pro­cess­ing and stan­dards of olive oil.

Ravetti has served as the exec­u­tive direc­tor for Australia’s Boundary Bend Limited since 2005. Through a com­bi­na­tion of inno­va­tion, tech­nol­ogy, and data analy­sis, he has been instru­men­tal in guid­ing the com­pany to rapid growth and opti­mum effi­ciency, with its Cobram Estate brands earn­ing the dis­tinc­tion as the win­ningest brand at the New York International Olive Oil Competition over the past sev­eral years.

An agri­cul­tural engi­neer hail­ing from Argentina, Ravetti worked for many years with the National Institute of Agricultural Technology in olive pro­duc­tion research, serv­ing as an advi­sor to sev­eral of the country’s largest olive grow­ers and olive oil pro­duc­ers. In 2001, he made the cross-con­ti­nen­tal leap to Australia, where he cur­rently leads the Modern Olives tech­ni­cal team, con­sult­ing and pro­vid­ing guid­ance to major grow­ers and proces­sors.

Leandro Ravetti

This year’s pro­gram will include field trips to three olive oil proces­sors in Yolo County, includ­ing Boundary Bend’s new U.S. out­post in nearby Woodland. Throughout the four days, par­tic­i­pants hail­ing from across the coun­try and around the globe will receive instruc­tion from a vari­ety of experts and, in addi­tion to the field trips, will have the oppor­tu­nity to observe on-site pro­cess­ing cour­tesy of Olive2Bottle Mobile Services.

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According to the Center’s web­site, “The Master Milling Certificate Course has helped hun­dreds of olive oil proces­sors pro­duce better oil more effi­ciently. A survey of last year’s atten­dees found that 90 per­cent of respon­dents believed that the course mate­r­ial would boost their qual­ity or effi­ciency by more than five per­cent, and 72 per­cent said that the course was “very likely” to lead to higher prof­itabil­ity.”

The world-class cur­ricu­lum offered through the course, now in its eighth year, remains the only one of its kind in North America. From now until August 1, a spe­cially dis­counted early reg­is­tra­tion rate is being offered.