The training is for professional development purposes and is provided by the Vocational School. The certificate obtained does not replace the MYK authorization certificate in training that requires it.

1. Basics of Olive Cultivation

• Olive tree biology and ecological requirements

• Different olive tree varieties

• Olive tree planting and care techniques

• Soil selection and preparation

• Irrigation systems and optimization

• Olive tree diseases and pest control methods

2. Olive Harvesting and Storage Techniques

• Timing and techniques for olive harvesting

• Hand-picking and mechanical harvesting

• Proper storage methods for harvested olives

• Preventing spoilage and freshness loss during storage

3. Olive Processing Technologies

• Olive processing methods (green and black olives)

• Salt brine and fermentation techniques for olives

• Olive oil production and different types of olive oil

• Modern olive oil production technologies

• Quality control of olives and olive oil

4. Olive Oil Production Process

• Olive oil production stages: Harvesting, crushing, pressing, and cold extraction

• Methods to improve the quality of olive oil

• Chemical and organoleptic analysis of olive oil

• Biotechnological innovations in olive oil production

• Olive oil storage and bottling

5. Management and Technology in Olive Processing Plants

• Managing production processes in olive processing plants

• Olive processing machinery and equipment

• Techniques to improve efficiency in olive processing facilities

• Regulations and standards related to olive processing and oil production

• Sustainability and environmental impacts in olive processing plants