Pacific Northwest Cool Climate EVOO Conference

Saturday, April 26th & Sunday, April 27th
@ the Oregon Olive Mill

A farm-to-table approach with a Pacific Northwest focus, this event will bring together all aspects of the Extra Virgin Olive Oil process conecting farmers, consumers, and foodies alike. We will be joined by industry leaders who will participate and discuss all facets of this unique and healthful crop.

Saturday, April 26th – $60.00
Sunday, April 27th – $60.00
Sunday, April 27th Dinner ONLY – $50.00
Saturday & Sunday, including Dinner – $150.00

Industry Participants:
Durant Family, Oregon Olive Mill
Dan Flynn, UC Davis
Samantha Dorsey, McEvoy Ranch
Nancy Harmon Jenkins, Food Writer, Author, & Olive Oil Expert
Jim Dixon,
Chef Vitaly Paley, Paley’s Place & Imperial Restaurant
Tom Vail, Calamity Hill Vineyard & Farm
Mark Gibbs, OVS

Saturday will feature a technical and agriculture focused day highlighting cool climate olive agronomy, olive grove management, pruning demo, and a tree-to-table panel discussion.

Sunday will see a more consumer/trade focus discussing topics around the development of an olive oil culture in the Pacific Northwest, demystifying labels and origins, culminating in a robust roundtable tasting experiencing that will touch on quality from label to table. The day will end with a wine and social hour at Durant Vineyards Tasting Room.

On Sunday evening we will celebrate EVOO with an olive oil focused dinner prepared by James Beard Award-Winning Chef Vitaly Paley.

Saturday, April 26th – Olive Agronomy
8:30am Registration and Networking
9:00am Welcome
9:15am Olive Agronomy 101
10:15am Oregon Grown
11:30am Olive Grove Nutrients
12:00pm Lunch provided by Community Plate
1:00pm In-Grove Pruning Demo
3:00pm Cultivating Quality Tree to Table: Oil Sensory Exploration & Roundtable Discussion
5:15pm Closing

Sunday, April 27th – Label to Table
9:00am Registration and Networking
9:30am Welcome
9:45am Oregon Grown – Creating an Olive Oil Culture in the Pacific Northwest
11:00am Demystifying Labels and Origin
12:00pm Break & light snack
12:30pm Determining Quality from Label to Table
2:30pm General Q & A
3:30pm Wine & Social Hour at Durant Vineyards Tasting Room

Sunday, April 27th – Olive Oil Focused Dinner by James Beard Award-Winning Chef Vitaly Paley

Pacific Northwest Cool Climate EVOO Conference Dinner
Sunday, April 27, 2014

Hors d ‘Oeuvres
Oyster Bar
dark rye bread, mignonette, petite sausages

Dinner (family-style)
First Course
House made charcuterie, fruit mustard
House pulled mozzarella, grilled and marinated radicchio,
Assorted raw & pickled seasonal vegetables
Olive oil poached prawns, green garlic aioli

Second Course
Mushroom and Spring vegetable risotto, radish green pesto

Third Course
Barrel planked pork loin & grilled albacore tuna, hazelnut romesco, grilled lemon chutney
Freekeh salad – arugula, dried fruit, olives, preserved lemon, sun-dried tomatoes, feta, extra virgin olive oil
New potato & turnip tartiflette

Assorted homemade cookies, crème brûlée

Vitaly Paley, Chef and Owner Paley’s Place
Patrick McKee, Executive Chef


To learn more about the Pacific Northwest Cool Climate EVOO Conference, please visit our Facebook page, email Libby Clow @ or call 503.864.8502.