Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Specify the style and other characteristics desired of the olive oil
   • Specify desired properties of the olive oil using standard industry terminology
2. Establish the appropriate time and conditions for harvesting
   • Estimate maturity of fruit using informal and formal methods
   • Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil
   • Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil
   • Obtain and brief harvesting personnel about harvest requirements and procedures
3. Specify post-harvest handling and processing method
   • Specify post-harvest handling and treatment for olive crop using standard industry terminology
   • Specify processing using standard industry terminology
   • Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology
4. Select an olive oil processor
   • Obtain details of suitable available processors
   • Review and apply criteria for selecting a processor
   • Select most suitable processor using predetermined criteria
   • Agree with specifications and related processing requirements with selected processor and incorporate into a contract
   • Document the specifications and related processing requirements in a report

Range Statement

---

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

arrange for an appropriate method of processing to produce the desired style and quality of oil

document the specifications and related processing requirements in a report

estimate and schedule fruit maturity

incorporate specifications into a contract

select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology

---

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for developing specifications for olive oil

how an olive oil is produced from olives

influence of processing on chemical composition of oil (polyphenols, aroma and flavour compounds)

influence of various harvesting methods on olive oil style and quality (bitterness, pungency, aroma and flavour)

market preferences for styles of olive oil

methods of olive oil extraction and advantages/disadvantages associated with each

post-harvest handling (including storage and transport) requirements for olive fruit intended for olive oil processing

post-processing storage and handling requirements of olive oil

relevant legislation and regulations covering food safety, trade practices and contract law

---