This unit applies to those who develop specifications that will produce the required quantity, style and quality of oil from an olive crop and relates to the work involved with the commercial-scale growing of olives for the production of olive oil.

ELEMENT

PERFORMANCE CRITERIA

1. Specify the style and other characteristics desired of the olive oil

1.1. Desired properties of the olive oil are specified using standard industry terminology.

2. Establish the appropriate time and conditions for harvesting

2.1. Maturity of fruit is estimated using informal and formal methods, and according to enterprise and industry procedures.

2.2. Harvest is scheduled so that fruit picked will produce desired quality, style and amount of olive oil.

2.3. Range of harvest methods available is evaluated and the ones most likely to contribute to production of desired olive oil are selected.

2.4. Where required, harvesting personnel are obtained and briefed about harvest requirements and procedures.

3. Specify post-harvest handling and processing method

3.1. Post-harvest handling and treatment for olive crop are specified using standard industry terminology.

3.2. Processing method is specified using standard industry terminology.

3.3. Packaging, storage and transport requirements for processed olive oil are specified using standard industry terminology.

4. Select an olive oil processor

4.1. Details of suitable available processors are obtained.

4.2. Criteria for selecting a processor are reviewed and applied.

4.3. Most suitable processor is selected using predetermined criteria.

4.4. Specifications and related processing requirements are agreed with selected processor and incorporated into a contract.

4.5. Document the specifications and related processing requirements in a report.

Required skills

judging crop maturity

researching available processors and methods of extraction

tasting skills to assess olive oil style and quality

use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views

use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data

use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

how an olive oil is produced from olives

market preferences for styles of olive oil

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

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

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)

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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

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

estimate and schedule fruit maturity

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

incorporate specifications into a contract

document the specifications and related processing requirements in a report.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

The range statement relates to the unit of competency as a whole.

Harvesting specifications may include:

arrangements for delivery and collection of harvested crop

cost per tonne of fruit processed

delivery and collection of processed olive oil

price paid for processing, or amount of oil traded in lieu of processing fee

processing specifications include:

availability, particularly at time of optimum maturity

capability supported by referees

cleanliness

capacity and location of the mill

commercial terms offered

flexibility regarding processing parameters

methods of extraction available

price or processing fee

type and condition of pre-processing handling

storage facilities and type of olive milling.

Post-harvest handling may include:

transporting harvested produce from the field to post-harvest processing or storage facilities

grading

applying treatments

packing, labelling and storing harvested produce.

Unit sector

Production horticulture

This unit contains employability skills.