Events

Olive Oil Sensory Tasting & Mill Tour

On June 12 & 13 The Oregon Olive Mill at Red Ridge will host a very special weekend focused on the process of producing olive oil. The mill has invited Paul Vossen, Cooperative Extension Farm Advisor for the University of California, to lead the event. Vossen has 25 years of direct farming experience growing many specialty crops, and has worked internationally as a private consultant in the field of specialty crops production. He is also an expert in olive oil processing and sensory analysis and the panel leader of the UC California Olive Oil Tasting Panel.

The seminar includes a 2-hour olive oil sensory class incorporating lecture, the olive oil tasting and a tour of the mill. The weekend is open to the public, but PCA members receive $10 off registration plus 10% off all purchases made at the Olive Mill store.

Date:   Register for Saturday, June 12, or Sunday, June 13 

Time: 1:00 pm-4:00 pm; 3:00-4:00 social hour with complimentary wine 

Place: Oregon Olive Mill at Red Ridge, 5510 NE Breyman Orchards Rd., Dayton, OR 97114 (www.oregonolivemill.com)

Cost:   $35 for PCA members + a guest at the same price (50 people max). Plus, PCA 

members receive 10% off their purchases for the day at the Olive Mill store.  

 

Specify Date You’ll Attend
 


Directions to the Oregon Olive Mill (located at Red Ridge Farms)


From Portland, take Hwy 99W through Tigard, Sherwood, Newberg and Dundee. Approximately 2 miles out of Dundee, you’ll pass the state weigh station on the right, then the blue highway sign for Red Ridge Farms (and several wineries). At the next intersection (where 99W intersects with Hwy 18, the McMinnville bypass) turn right onto McDougall Road. Turn right again immediately (you’re still on McDougall), go 1/4 mile and turn left onto NE Breyman Orchards Road. At about 1 mile, the road makes a 90-degree turn to the left. Almost immediately after the turn there will be two greenhouses and a turreted building on your right. You are now at the Oregon Olive Mill located at Red Ridge Farms. 

Lecture to include:

a) history of olive oil

b) what is olive oil

c) health benefits of olive oil

d) how is it produced ­ processing alternatives and their effects on oil style

  (tour the Alfa Laval Mill & olive orchard)

 

Tasting to include:

a) discussion on sensory evaluation as a science

b) the mechanics of how to formally taste olive oil

c) identifying sensory defects in olive oil

d) the role of maturity and variety in oil flavor and style

e) distinguish between ripe and green fruitiness and the aromatics of olive oil

 f) taste three­to­five oils

 

Food pairing:

a) pair oils with four basic foods and bread