Venue Map
TUE 10 OCT - Adelaide Convention Centre
8:00 AM   Registration Desk Open.  
    Session Chair: Peter O’Meara  
9:00 AM 0:05 Welcome & House Keeping Peter O’Meara
9:05 AM 0:15 Conference Overview and AOA Update Greg Seymour
9:20 AM 0:30 Industry Statistics Boundary Bend Olives
9:50 AM 0:30 Hotspots and Megatrends in Food Nutrition and Consumers Dr Jane Bowen
10:20 AM 0:10 Session Round Up & Questions Greg Seymour
10:30 AM 0:30 MORNING TEA – proudly sponsored by Stainless Engineering and Maintenance
11:00 AM 0:30 LoHaS – The Biggest Market You’ve Never Heard Of Nick Bez
11:30 AM 0:50 EVERYDAY Consumer Campaign Review and Update Will Fuller
12:20 PM 0:10 Session Round Up & Questions Greg Seymour
12:30 PM 1:00  LUNCH – proudly sponsored by Toro Australia Pty Ltd
1:30 PM   Session Chair: Paul Miller  
1:30 PM 0:30 Managing Australian Tree Crops by Remote Sensing Dr Andrew Robson
2:00 PM 0:30 Intelligent information Systems for Tree Crops Dr James Underwood
2:30 PM 0:30 Lessons From The Field: A Grass Roots Approach to Olive Growing Michael Thomsett
3:00 PM 0:10 Session Round Up & Questions Greg Seymour
3:10 PM 0:30 AFTERNOON TEA – proudly sponsored by The Code of Practice (Olive Care)
3:40 PM 0:30 How to Ensure Quality In The Production of EVOO Leandro Ravetti
4:10 PM 0:50 Grove Productivity Panel – Dr Andrew Robson, Dr James Underwood, Professor Robert Spooner-Hart, Jim Rowntree, Michael Thomsett, Ed Vercoe, Ruth Sutherland Various
5:00 PM 0:10 Session Round Up & Questions Greg Seymour
5:10 PM   DAY 1 CLOSE
6.30 pm – 10.30 pm at the Adelaide Convention Centre
WED 11 OCT - Adelaide Convention Centre
8:30 AM   Registration Desk Open.   
    Session Chair:  Chris Mercer  
9:00 AM 0:15 Your Levies at Work – Communications Project Stacey Wordsworth
9:15 AM 0:15 Your Levies at Work – Food Service Project Lucinda Hancock
9:30 AM 0:30 National EVOO Market Survey Project & TasteBook Update Peter McFarlane
10:00 AM 0:10 Session Round Up & Questions Greg Seymour
10:10 AM 0:50 MORNING TEA – sponsored by Friday Olive Extracts
11:00 AM 0:20 Exporting to China – China Project Update Chris Mercer
11:20 AM 0:20 Taking EVOO To The People Michael Harbison
11:40 AM 0:20 Tooting Your Own Horn Gerri Nelligan
12:00 PM 0:10 Session Round Up & Questions Greg Seymour
12:10 PM 1:00 LUNCH – sponsored by Olive Biz
1:10 PM   Session Chair: Lisa Rowntree  
1:10 PM 0:30 Using DNA and Other Methodologies for Improved Sustainable Management of Key Olive Pests Associate Prof. Robert Spooner-Hart
1:40 PM 0:30 Understanding 2 and 3 Phase Processing Options Jim Rowntree
2:10 PM 0:30 EVOO and Your Health Jacqui Plozza
2:30 PM 0:10 Session Round  Up & Questions Greg Seymour
2:40 PM 0:10 Completion of Questionnaire Lisa Rowntree
2:50 PM 0:40 AFTERNOON TEA – sponsored by Olive Industry Directory  
4:30 PM 0:10 Official Close and Thank You Peter O’Meara
4:40 PM   DAY 2 CLOSE  
THU 12 OCT - Fleurieu Peninsula Bus Tour

FLEURIEU FIELD TOUR – The Perfect Conference Culmination!

Departs from Adelaide Convention Centre at 9.00 am
Returns to Adelaide Convention Centre at approximately 5.00 pm

Picture it: a relaxing drive to the wine, almond and olive country of South Australia’s Fleurieu Peninsula for a morning of industry knowledge sharing, followed by a lunch of great local produce at one of the region’s best wineries. That’s what’s on offer on the 2017 Olive Industry Conference Field Tour on Thursday, October 12.

Leaving from Adelaide in air-conditioned comfort, the bus heads south to Diana Olive Processors at Willunga for a tour of the processing and bottling facilities. Then it’s on to the  Australian Olive Oil Co at Finniss for a close-up look at their processing and table olive production. Heading back to the picturesque vineyards of McLaren Vale, Coriole Winery owner Mark Lloyd then hosts lunch and a tasting of the company’s renowned wines, EVOO and table olives. The contented return to Adelaide is approx 5pm.

What a great finish to a stimulating, informative and value-packed event – and yet another reason why you’ve just gotta be there! Cost for the field tour is $90pp: book your tickets here 



House Baked Sourdough
served with cultured citrus butter and Coriole ‘First’ Extra Virgin Olive Oil

Estate Grown Kalamata Olives
roast garlic tapenade

Whipped Woodside Chevre
Willunga beetroot, coca nib crumble, smoked beetrook ketchup

Gin Cured Ocean Trout
cucumber, fennel, flying fish roe & native finger lime

Truffle Buttered Duck Liver Parfait
toasted brioche bun, baby cornichons

Free Range Chicken, Pea and Lemon Myrtle Risotto
with Kris Lloyd’s persian feta

Local Leaf Salad
with orange, honey and mustard dressing

NOTE:  The National Olive Industry Conference and Trade Exhibition Program is subject to change without notice.

Sponsor and Exhibitor enquiries can be directed to
Sheri LeFeuvre on 0437 036 446