Australia & New Zealand Olivegrower & Processor - December 2024
Olivegrower & Processor signs off
It’s as dependable as the sun rising … week-in, week-out, Friday Olive Extracts (aka FOE) hits subscribers’ inboxes, sharing the weekly news around the industry and the world of olive oil/olives.
The recent industry communications survey told us the e-newsletter hits the spot in terms of timing and format, so moving forward, Friday Olive Extracts will become the industry's main communication platform.
From January 2025, FOE will provide:
• Timely, direct communication of olive industry news.
• Information about events and business/ learning/grants opportunities.
• Information on the latest products and services from suppliers who support our industry.
• Access to regular longer-form feature articles like those currently run in Olivegrower & Processor.
Covering topical issues as they arise, the FOE feature articles will ensure the continued delivery of industry insights and practical guidance - and the opportunity to share that information will now come 48 rather than four times a year.
To share your industry news or event details, or enquire about FOE advertising and AOA sponsorship opportunities, please contact comms@australianolives.com.au
Subscribing to Friday Olive Extracts is FREE, and takes less than a minute,
Go to www.australianolives.com.au and sign up NOW to ensure you receive FOE in your inbox each Friday morning.
Incorporating
Australian Olive Industry Journal
Published by the Australian Olive Association Ltd
Publisher Australian Olive Association Ltd
Executive Editor Michael Southan ceo@australianolives.com.au
Production Sandra Noke production@olivegrower.com.au
Subscriptions
A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www. olivebiz.com.au to subscribe.
Additional copies $15 each (International + postage). Email editor@olivegrower.com.au to order.
Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as high resolution jpg files via email, and as separate attachments not embedded.
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Adelaide
Australian Olive Association
ABN 57 072 977 489
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Allambie Heights NSW 2100
Ph: (+61) 0478 606 145
E: secretariat@australianolives.com.au
ISSN 1448-5486
Conditions The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher.
All material in
Cover: Rio Vista Olives’ Jared and Jacqueline Bettio took home the 2024 AIOA trophies for Best EVOO in Show Commercial Volume, Best EVOO Southern Hemisphere, Best Australian EVOO, Best South Australian EVOO and Champion Other Varietal EVOO with their Hardy’s Mammoth single varietal.
Final edition of OG&P, new direction for olive industry communications
All good things must come to an end, and we hope that’s how you’ll all feel about the news that this is the final edition of Australian & New Zealand Olivegrower & Processor (OG&P).
The decision hasn’t been made lightly, and follows industry consultation and much deliberation by the AOA Board and management team. It also follows my decision to transition towards retirement, re-adjusting my work/life balance for more time on the farm.
This in turn coincided with our talented graphic designer, Sandra Noke, changing careers. Sandy has looked after production since the magazine was purchased by the AOA in 2017, and worked with me on it previously, so we’ve held the reigns together for a really long time.
Opportunity for review …
Our respective life changes provided the ideal opportunity for the AOA to review how it communicates with members and the industry. Feedback from the recent industry communications survey provided a big shout-out for the Friday Olive Extracts (FOE) e-newsletter, so it seemed obvious to let FOE step up and play a greater role. The move is also in line with current publishing trends towards digital.
We all agree the decision is the right one, and will allow the AOA to channel its communications resources into other areas.
… and for FOE to shine!
So moving forward, the weekly Friday Olive Extracts e-newsletter will become the industry's main communication platform.
Growers have told us they want more faceto-face and direct communications, so from January 2025, FOE will continue to share the weekly news around the industry and the world of olive oil/olives, and will also provide access to regular feature articles like those currently run in Olivegrower & Processor
Covering topical issues as they arise, the FOE features will ensure the continued delivery of industry insights and practical guidanceand the opportunity to share that information
will now come 48 rather than four times a year.
No change to levy R&D communications
The AOA’s communication outputs will also see R&D Insights continue to be distributed quarterly, now via email, providing updates and outcomes from Hort Innovation Olive Levy R&D projects. Grove Innovation will be distributed each month, delivering news on the latest levy R&D-related activities and opportunities, and both publications will remain among the wealth of levy project and other AOA resources available on the OliveBiz website.
Where to from here?
Logistics around existing OG&P subscriptions have already been communicated directly to subscribers via email. There’ll also be updates on ongoing access to the digital version in FOE in the new year.
The AOA Board has sought a contractor to take on both Friday Olive Extracts and a freelance Communications role from early 2025.
Olivegrower & Processor
Gerri
have produced 56 editions over more than 13 years, working together both before and after the AOA took ownership in 2017.
Industry ownership and input
With the future of the AOA’s communications in place, I’d like to reflect just a little on the past. I’ve worked on multiple publications over the years, and what sets OG&P apart is how keen both readers and the wider industry have been to input to the magazine.
Cold calls to growers for harvest updates, etc, have generally been greeted with positivity, and the information willingly provided. Often this has been very late or early in the day, as people were busy with the myriad tasks that producers need to get through, but they found time to speak with me and shared their experiences.
COVID took that to an even greater level. A magazine without images is a seriously boring read and with gatherings banned, we couldn’t get together for field days or the National Conference - which of course ‘pivoted’ to a Zoom event. Critically, we also couldn’t get together for the Australian International Olive Awards presentation, so I had no winners’ photos to share. I’m a ‘people are faces’ editor, so that was a big hurdle.
OG&P readers stepped up and solved the problem, responding to my call-out for winners’ pics with fabulous images of your
The
team of Graphic Designer Sandra Noke and Managing Editor
Nelligan
Are you a FOE subscriber?
If not, sign up now!
With Friday Olive Extracts moving into position as the industry’s major communications platform, now is the time make sure you’re subscribed.
From January 2025, the weekly Friday Olive Extracts (FOE) e-newsletter will also provide access to some of the longer-form feature content usually published in OG&P, ensuring the continued delivery of valuable industry insights and practical guidance.
Subscribing is free, and takes less than a minute, so if you’re not already signed up, just head to the OliveBiz website - www.olivebiz.com.au - Publications - Friday Olive Extracts and scroll down to subscribe. You’ll receive FOE in your inbox each Friday morning, and keep up-to-date with all the latest industry news, events and topical information.
awards and happy smiling faces. Some took a lot of time and effort (thanks again, Bruce and Joo-Yee!), which not only provided great awards coverage but also proved the importance of the AOA’s communication outputs to our readers.
Questions asked, answers provided
Growers have also regularly contacted me with questions or problems, and I’ve been assisted in providing answers by a fantastic group of industry experts who have generously shared their expertise. There have been many over the years but I need to mention Claudia Guillaume, Leandro Ravetti and Andrew Burgess at Cobram Estate, Belinda Taylor
Invaluable industry resource
at NSW DPIRD AgEnviro Labs, Prof Robert Spooner-Hart, AOA President Mike Thomsett, and all-round industry expert Paul Miller.
THE INNOVATIVE AND QUALITY RANGE FROM
To all of you, and the many others who have answered my calls and provided invaluable assistance to our readers, my sincere thanks.
Thanks also to all the product and service providers who have advertised in OG&P, supporting production of the magazine and the dissemination of information to the industry.
And finally, thanks to all of you who have subscribed and read OG&P over the years. It’s been an invaluable experience and a privilege being part of it.
AOA CEO Michael Southan said OG&P was an invaluable resource when he entered the olive industry.
“One of the first things I was given when I came into the role was a few recent editions of OG&P. I had no background in olives at all and it was a terrific starting point to learn about the industry,” he said.
“Even more so about the growers. About how they operated, and also the wide range of businesses that exist within the olive industry.
“Since then it’s been a really valuable place for our in-depth reporting of research outcomes, grove management best practice, and the work that’s been done in the advocacy space - like the Agrumato trademark and mining development issues. Also a fantastic place to record the results of the Australian International Olive Awards and other competitions, and to celebrate the success of our growers.
“It’s a great repository for all of that information, which subscribers have been able to go back to and refer to again and again, and also a record of the history of the industry over many years which will be referred to for many years to come.
Effective, independent communications
“OG&P has also been an example of the incredible communications output that our small industry has been able to achieve.
“I don’t think there’s another industry, even among the bigger ones, that has as effective and substantial grower communications as the AOA does, and OG&P has been an important part of that.
“It’s also been truly independent all this time, subscription-based and supported by our industry advertisers but otherwise funded by the AOA. And editorially independent, which is no doubt behind the high level of trust growers have in the information provided.
“We’re pretty proud of it, and of the invaluable industry reference resource it now becomes.”
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AOA-NFF Roadshow underway
The first of the Australian Olive Association’s “Back to Basics” Field Day series has just been held, providing key information for new olive growers and those thinking about planting a grove. Run with support from the National Farmers Federation as part of its National Horticulture Road Show, the event was also an opportunity for existing growers to refresh on some of the fundamentals of grove management and production practices - invaluable in our current unpredictable growing climate.
Adding olives to vineyards
The South Australian event was held at the vineyard property of the Two Sisters’ Wine Company in the Barossa Valley, reflecting one of main aims of this field day series.
“A particular focus of these field days is how grape growers can leverage their existing enterprise to grow olives, and also make the most of olive trees they may already have in their vineyard,” AOA CEO Michael Southan said.
“The Two Sisters winery was the ideal venue, as owner David Braunack had already added olives to his vineyard mix and was looking to learn more about how to care for them - and particularly how to increase his crop production to a viable level for oil.
“We were keen to reach as wide an audience as possible, however, so really did go back to the basics, starting with an overview of the industry and the fruit itself before we moved on to putting trees in the ground.
“We worked through all of the growing and production stages from there, aiming
to provide the basic decision-making information for anyone looking to enter the olive industry, and also enough practical take-away knowledge for those wanting to better manage an existing grove or restore a neglected grove.”
Industry experts on hand
Presenters at the SA event included AOA CEO Michael Southan and President Mike Thomsett, the latter bringing his many years of expertise as a grove consultant.
They were joined by several local industry providers, who added their expert knowledge across the program’s wide-ranging topics and provided information on the latest equipment and services available to increase grove efficiency.
And host David Braunack added his input in a number of ways, not only offering his property (and BBQ) for the day but also a tasting of the Two Sisters range of estate-grown wines at the end of the official program.
Evolving program
The “Back to Basics” Field Days are being held across four states - SA, VIC, NSW and WA - with the remaining three to be held in the new year.
Southan said that holding the SA event in December, with the holiday break before the others, provides a great opportunity to refine the program to ensure it caters for the attendee demographic.
“December’s SA field day was our pilot event and a chance for us to find out exactly what sort of information and
resources people want. Given we’re aiming to communicate mostly with people who are already involved in horticulture, but not previously in olives, we want to make sure we focus on the areas where olive growing differs from growing other fruit crops.
“And as we’re targeting wine grape producers in particular, we also want to look at the synergies which exist between management of the two crops, particularly in terms of pruning and harvesting equipment.
“So we’ll take what we’ve learned from the first event and tweak the program to ensure it’s as relevant as possible for the information needs we’ve identified.”
More information
Planning is well underway for the other three field days, with Adina Vineyard & Olive Grove in February just confirmed for the NSW event. Further details will be announced as they’re finalised, so keep an eye on the Events section of the Friday Olive Extracts (FOE) e-newsletter for updates.
If you’re not a FOE subscriber, you can sign up at the OliveBiz website - www.olivebiz. com.au - under the Publications drop-down. It’s free and will ensure you get the latest industry news direct to your inbox every Friday morning.
You can also find out more about the National Horticultural Roadshow at www. nff.org.au - programs
*Editor’s note: production of this edition coincided with the field day so we’re not able to share any images from the event. There’ll be coverage of the other events in future AOA communications.
The National Horticulture Roadshow is being delivered by the NFF Horticulture Council with funding from the Australian Government Department of Agriculture, Fisheries and Forestry (DAFF) through the Showcasing Australian Horticulture grant.
New SA Director for AOA Board
The AOA Board has recently welcomed Mel Hollick as the new South Australian Director, replacing Kent Hallett in the role.
A highly active member of both the state and national representative bodies for many years, Kent remains a Director on the AOA Board, filling the role of the Tasmanian Director casual vacancy.
The recent appointment cycle also saw Paul Miller re-appointed as a LEG (large enterprise grower) Director, and Tina Knight re-appointed in her role as the Victorian Director.
Mel Hollick, Peninsula Providore
Mel established the extra virgin olive oil brand Peninsula Providore in 2017 and now manages two groves, totalling 17,000 olive trees, on South Australia’s Fleurieu Peninsula. The majority of the trees are 20-plus years old and Mel has committed “a lot of work and determination” to the task of getting them back into sustainable production.
Peninsula Providore grows, mills and sells all its own production. The sales focus is via a regional agritourism offering, to diversity risk and also assist with brand loyalty and consumer education.
As with all newly-appointed AOA Directors, Olivegrower asked Mel a few questions to help members get to know her better.
OG&P: Why did you want to join the AOA Board?
MH: I think collaboration and a communal effort is really important, and I think there’s a lot that can be done for the industry. We’re stronger together and I want to be part of that strength. The current Board is a pretty inspiring group of people, so it was a great opportunity to work with them for the betterment of the entire industry.
OG&P: What do you bring to the role?
MH: I’ve worked in wine marketing both here and overseas, and have started my own brand and grown it from 1,200 litres to 25,000 litres over the last seven years.
I have also recently been a member of regional wine industry boards in both the
Coonawarra and Langhorne Creek, and am the current chair of Fleurieu Peninsula Food, the only remaining regional food industry group in SA.
So I bring to the board a broad understanding of consumer and business marketing and management, together with small to medium-sized production knowledge.
OG&P: Are there any particular issues you’re keen to focus on?
MH: Education of growers is definitely right up there, as is sustainability. There are a lot of olive trees in this country and we need to teach people how best to manage them for a sustainable industry.
During my time on the Board I hope to work collaboratively with as many people as possible to lead the Australian olive industry into a better, more sustainable position than when we started. It is important that we assist growers around the country to enhance their business and production sustainability - not just environmentally but also financially and socially.
OG&P: What do you see as the opportunities for the industry right now?
MH: There’s a huge opportunity to educate consumers, around both the benefits of EVOO and also what is available in their own country and their own backyard. To help them understand that there’s world-class EVOO all around us right here in Australia.
Food security is something we all need to be mindful of and we can play a big part in that.
OG&P: And the challenges?
MH: Obviously, pests and diseases. That’s a big one from a production point of view. And I think a general lack of awareness of the health benefits of extra virgin olive oil and the scope of the Australian industry. There’s a lot of confusing information out there, particularly with the recent global shortage of olive oil - Australian consumers think ‘olive oil’ not ‘extra virgin olive oil’ and they get confused by the labelling.
That’s a challenge, and also an opportunity.
Valuable addition to Board skills mix
AOA CEO Michael Southan said Mel’s appointment continues the ongoing process of Board renewal, which is an important element in the growth and evolution of any organisation.
“All of our Board members have different skills and experiences in the industry, and it’s that broad range of perspectives which is so valuable within a representative body,” he said.
“Each member brings their own knowledge to discussions, ensuring that when decisions are made, they include the perspectives and positions of members right across the industry.
“Mel’s strengths in marketing and regional promotion, combined with her hands-on experience as a grower-producer, make her an ideal representative on our Board.
“We’re looking forward to adding those to our combined skills mix, and also to the injection of energy and enthusiasm which Mel is so well known for.”
Producer Mel Hollick of Peninsula Providore is the new SA Director on the AOA Board.
Varietals shine at 2024 Australian International Olive Awards
In another challenging year across the globe Australian olive producers have done themselves proud, with 2024 Australian International Olive Awards results proving that when it comes to quality, the industry has hit its straps. Australian entries dominated the winners list, the judges praising the field of complex and aromatic extra virgin olive oils, lingeringly intense flavoured oils and textural, fruity table olives.
Major winners - EVOO
The Best Extra Virgin Olive Oil (EVOO) in Show awards set the trend for this year’s competition, with both awarded to single varietal oils.
The pinnacle achievement was by
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After a great response last year, the AOA is once again making the official AIOA product images available to entrants at a minimal cost, to assist with marketing and promotion of your medal-winning products.
The images were taken for the official AIOA Results Booklet, by a professional photographer with the equipment and experience to deal with the reflective nature of glass and nuances of lighting various packaging and product shapes. Each is a stock image with a white background, very versatile and suitable for use on your own website, Facebook page or Instagram feed, or provided to media. The artwork is provided in a high-resolution format, so is also suitable for hard printe.g. magazines and brochures.
The cost is $35 (+ GST) per product shot, with easy online ordering via the AOA website. Just go to www.australianolives.
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Order yours now, and present your award-winning products in a professional light!
Best EVOO in Show Commercial Volume, Best EVOO Southern Hemisphere, Best Australian EVOO, Best South Australian EVOO, Champion Other Varietal EVOO: Jared and Jacqueline Bettio, Rio Vista Olives.
Rio Vista’s Hardy’s Mammoth EVOO, awarded Best EVOO in Show, Commercial Volume, along with Best EVOO Southern Hemisphere, Best Australian EVOO, Best South Australian EVOO and Champion Other Varietal EVOO. The Hardy’s Mammoth was also awarded a Platinum medal and the judges’ highest score of 94/100.
And if that wasn’t enough success, Rio Vista added a Gold medal for its Turmeric Pressed Olive Oil, and Silver medals for its Signore varietal EVOO and Basil Pressed Olive Oil.
Best EVOO of Show, Boutique Volume, was awarded to Grassy Spur Olives’ Frantoio varietal, which gained an equally impressive 93 points and Platinum from the judges. It added the trophies for Champion Italian Varietal EVOO and Best Victorian EVOO to the Frantoio’s award cache, along with Gold and the trophy for Champion Spanish Varietal EVOO for its Picual, another Gold for its Premium Blend EVOO, and Silver medals for its Picholine and Coratina varietal EVOOs.
Major winners - Flavoured Oil
The other major oil awards also went to southern producers, with Best Flavoured Olive Oil of Show, Commercial Volume, awarded to Coonalpyn’s Longridge Olives for its Lemon Agrumato. The only flavoured oil to earn a Platinum medal, the 93-pointed
oil also took the trophy for Champion Agrumato Olive Oil.
Longridge also earned 90 and Gold for its Lime Agrumato, and a Silver medal for its Chefs Choice EVOO.
Best Flavoured Olive Oil of Show, Boutique
Volume was awarded to Victoria’s Keyneton Olive Oil for its 91-pointed Chilli Infused, which was also named Reserve Champion Agrumato Olive Oil.
Kyneton added Gold for its Basil Olive Oil and Silver for its Lemon Olive Oil, and also excelled in the EVOO classes, taking home Gold for its Family Selection Frantoio and Silver for its Premium Selection
Major winners - Table Olives
The Table Olive Competition saw another stand-out achiever, with Victorian producer Gooramadda Olives taking the Best Table Olive in Show, Boutique Volume trophy for its Kalamata olives. Awarded 93 points and the table olive competition’s only Platinum medal, Gooramadda’s Kalamata was also named Best Table Olive Southern Hemisphere, Best Australian Table Olive and Champion Kalamata Olive.
More table olive success was achieved with three additional best of class awards: Gold and Champion Green Olives for its Chardy Olives, Silver and Champion Medley of Olives for its Olive Sampler, and Gold and Champion Olives Turning Colour & Black for its Koroneiki.
And proving the quality of their production across the board, Gooramadda also took home Gold and Reserve Champion Medium EVOO for its Hardy’s Mammoth varietal, Gold and Reserve Champion Infused Oil for its Rosemary & Thyme, and a Silver medal for its Classic EVOO.
The Best Table Olive of Show, Commercial Volume category reflected the international flavour of the competition, awarded to
Best Table Olive in Show Boutique Volume, Best Table Olive Southern Hemisphere, Best Australian Table Olive, Champion Kalamata Olive, Champion Green Olives, Champion Medley of Olives, Champion Olives Turning Colour & Black, Reserve Champion Medium EVOO, Reserve Champion Infused Oil: Melanie Coid and Rob Whyte, Gooramadda Olives.
Best Flavoured Olive Oil of Show Commercial Volume, Champion Agrumato Olive Oil: (from left) Harrison, Tamsin, Wesley, Hazel (front) and Lisa Rowntree, Longridge Olives.
The 2024 AIOA Results Book provides a comprehensive overview of the competition and a full listing of results, including judges’ points and tasting notes for each medal-winning product. An additional new feature of this year’s edition is a producer index
2024 AIOA EVOO entry fast facts
• 141 entries, including 14 from international exhibitors
• made from one or more of 30 varieties: mono-varietals 60%, two-cultivar blends 20%, three cultivar blends 14%, four+ cultivar blends 6%
• 66% of gold medal oils made from a single cultivar
• average FFA percentage: 0.19
• average peroxide level: 5.67mEq O2/kg
• average polyphenol count: 250mg/kg
• polyphenol range: 65mg/kg Australian Verdale to 965mg/kg Greek Olympia
Chilean producer Atacama Aceituna Ltda for its Oliú Kalamata olives, which also received Gold and 90 points from the judges.
International winners
Spanish producer Goya en España led the field overall among international entrants, taking the trophies for Best EVOO Northern Hemisphere for its Goya Organics Premium EVOO - Gold and 90 points - and Best Table Olive Northern Hemisphere for its Manzanilla Olives Stuffed with Blue Cheese. The stuffed Manzanilla also earned 89 points, Gold and the trophy for Champion Pitted and/or Stuffed Olives.
Goya added to its results with Gold and Reserve Champion Pitted and/or Stuffed Olives trophy for its Manzanilla Stuffed with Manchego, another Gold for its Manzanilla Olives Stuffed with Smoked Salmon, Silver medals for its Unico Premium EVOO, Robusto EVOO, Manzanilla Olives Stuffed with Tuna, Manzanilla Olives Stuffed with Serrano Ham, Manzanilla Olives Stuffed with Pimientos, Manzanilla Spanish Olives, Whole Queen Olives Stuffed with Pimientos, and Whole Queen Olives, and Bronze for its Garlic flavoured olive oil.
Global
evaluation
Australia’s premier olive competition, the Australian International Olive Awards (AIOA) is run annually by the Australian Olive Association (AOA), however judging is undertaken by expert panels across the globe. This year judges in Italy, New Zealand, Tunisia, and China evaluated entries, along with an Australian team of 14 experienced judges. There were also associate judges-intraining on various panels.
‘Tricky year’
Event Convenor and Chief Steward Trudie Michels described 2024 as a ‘trickly
harvesting year’, with growers variously contending with everything from olive lace bug, anthracnose, sub-zero frosts, hailstorms and excessive rain, to drought and heat stress.
“So we had many regular AIOA exhibitors who just didn’t have anything to enter, as they either didn’t harvest this year or the yields were so low they didn’t have enough product to make it worthwhile,” she said.
“On the upside, some have taken the opportunity to undertake much needed pruning and grove maintenance, and are looking forward to entering again next year to enter.
“And it was great to welcome some new first-time exhibitors, many of whom received medals, awards and very positive feedback.”
Entries down, production skills up
While the ‘tricky year’ meant that entries were well down this year, Michels said the results reflect the depth of knowledge and experience which now underpins the quality of EVOO and table olive production.
“Despite this year’s challenges, growers managed to produce amazing EVOOs with diverse aromas and flavours,” she said.
“They’ve also been defining the varietals which best suit their specific climate and growing conditions, with more now choosing to produce single varietal oils. More than 60% of this year’s entries were made from a single cultivar, up by nearly 15% from last year, and they earned two-thirds of the Gold and Platinum medals.
“And it’s interesting to note that while Frantoio entries were once again the most common, this year the non-traditional cultivars of Hardy’s Mammoth, Verdale and Hojiblanca were among the highest achievers, including one of the Best in Shows.
“We’ve also seen a new level of skill in producing mild oils, with this year’s among
Highest Phenolic Content: Jude Cazaly, Flinders Island Olives with AIOA Convenor Trudie Michels..
Champion Greek Varietal EVOO: Melanie and Justin McCulloch, The House on The Hill Olive Grove, with AIOA Convenor Trudie Michels.
the most delicate in recent years. The mild profiles allow the oils’ characteristics to shine through and the judges noted many as highly aromatic, with complex fruity and herbaceous palates.
“The quality and flavour profiles of the flavoured oils and table olives were also fantastic, with this year’s top entries rated by the judges as some of the best yet.”
The statistics
A total of 190 entries were submitted this year, including 29 from international producers: 141 extra virgin olive oils, 20 flavoured olive oils and 29 table olive entries. This was a 33% reduction on last year’s entries (265 total), however quality and medal counts were in line with both the 2022 and 2023 AIOA competitions.
In the extra virgin olive oil competition there were 124 medals awarded (178 in 2023): four Platinum (new award, score of 92/100 or more), 31 Gold (73 in 2023), 75 Silver (81 in 2023) and 14 Bronze (24 in 2023). All up 88% of entries were awarded a medal, only minimally down on last year’s 90%.
The average score across all awarded oils was 78.21 points (solid silver), slightly lower than the 2023 and 2022 average of 82.5 but equal to 2021 (78.21 points).
Oils made from a single cultivar represented 60.2% of entries (54.8% in 2023). Blends of two cultivars represented 19.8% (25.7% in 2023), blends of three varieties 14.2% (12.7% in 2023) and blends of four or more cultivars 5.6% (7.1% in 2023).
More than 66% of Gold medal oils were made with a single cultivar (62% in 2023); blends of four or more cultivars made up 9% of gold medal winning oils (8% in 2023).
There was a significant increase in the number of Mild oils entered this year, with the average polyphenol count only 250mg/ kg the lowest since 2017.
The flavoured olive oil classes received 20 entries this year (36 in 2023), with 95% receiving a medal: one Platinum, six Gold (seven in 2023), seven Silver (18 in 2023) and five Bronze (nine in 2023). Citrus Agrumato was again by far the largest class.
The table olives classes received 29 entries, slightly down on last year’s 32 entries. All entries received a medal - one Platinum (new), nine Gold (16 in 2023), 14 Silver (15 in 2023) and two Bronze (one in 2023), with three receiving no medal.
Buy local, with confidence
AOA CEO Michael Southan said the results prove that Australian consumers should have no concerns about the current supply shortfall from Europe.
“We had some very high-quality international entries again this year but
the very high achievers were from local producers, grown and crafted here in Australia,” he said.
“So while there’s not as much around this year, Australian consumers can be confident that the locally-produced EVOOs, flavoured oils and table olives they’re buying are truly world-class.”
More information
This year’s major award winners were announced at the Australian International
Olive Awards Presentation Dinner, held in Bendigo on 25 October in conjunction with the 2024 AOA National Olive Conference & Exhibition.
Results for all entries, along with more detailed competition information and statistics, are available in the 2024 AIOA Results Book, available for download from the competition website: www.internationaloliveawardsaustralia.com.au - Results.
Best EVOO of Show Boutique Volume, Champion Italian Varietal EVOO, Best Victorian EVOO, Champion Spanish Varietal EVOO: Peter and Helen Wright, Grassy Spur Olives, with AIOA Convenor Trudie Michels.
Reserve Champion Spanish Varietal EVOO, Reserve Champion Kalamata Olives: (from left) Alex, Geri, Tina and Justin Knight, Lisadurne Hill.
2024 Australian International Olive Awards - Major Awards
Best of Show Awards
Best Extra Virgin Olive Oil of Show, Boutique Volume - Grassy Spur Olives Frantoio (VIC)
Best Extra Virgin Olive Oil of Show, Commercial Volume - Rio Vista Olives Hardys Mammoth Extra Virgin Olive Oil (SA)
Best Flavoured Olive Oil of Show, Boutique Volume - Kyneton Olive Oil Chilli (VIC)
Best Flavoured Olive Oil of Show, Commercial Volume - Longridge Olives Lemon Agrumato Olive Oil (SA)
Best Table Olive of Show, Boutique Volume - Gooramadda Olives Kalamata (VIC)
Best Table Olive of Show, Commercial Volume - Atacama Aceituna Ltda Oliú Kalamata (Chile)
Best of Show Awards - Global
Best Extra Virgin Olive Oil Southern Hemisphere - Rio Vista Olives Hardys Mammoth Extra Virgin Olive Oil (SA)
Best Table Olive Southern Hemisphere -
Gooramadda Olives Kalamata (VIC)
Best Extra Virgin Olive Oil Northern Hemisphere - Goya en España S.A.U GOYA® ORGANICS Premium Extra Virgin Olive Oil (Spain)
Best Table Olive Northern HemisphereGoya en España, Manzanilla Olives Stuffed with Blue Cheese (Spain)
Champion Awards - Australia
Best Australian Extra Virgin Olive Oil - Rio Vista Olives Hardys Mammoth Extra Virgin Olive Oil (SA)
Best Australian Table Olive - Gooramadda Olives Kalamata (VIC)
Best Extra Virgin Olive Oil ACT - Not awarded
Best Extra Virgin Olive Oil New South Wales - Tawarri Grove Blend (NSW)
Best Extra Virgin Olive Oil South Australia - Rio Vista Olives Hardys Mammoth Extra Virgin Olive Oil (SA)
Best Extra Virgin Olive Oil TasmaniaAshbolt Farm First Harvest (TAS)
Best Extra Virgin Olive Oil Victoria -
Grassy Spur Olives Frantoio (VIC)
Best Extra Virgin Olive Oil Western Australia - Gidge Springs Extra Virgin Olive Oil (WA)
Champion Awards - Class
Champion Class 1, Mild Extra Virgin Olive Oil - Clydebank Farm Picual (VIC)
Highest Phenolic Content - Judith Cazaly, Flinders Island Organic Extra Virgin Olive Oil (TAS)
Big success for small island producer at Royal Adelaide Olive Awards
A boutique producer on a tiny island made a big impact at this year’s Royal Adelaide Olive Awards, taking both the Olives SA Trophy for Best EVOO of Show and the Michael Johnston Memorial Trophy for Best EVOO, Small Producer.
Tasmania’s Flinders Island Olives achieved the double-trophy feat with its Flinders Island Olives Organic Olive Oil, which was awarded Gold and the judges highest score of 93. The winning oil was also named Best Robust EVOO and Best Multi-Varietal EVOO, while Flinders Island’s Seasons’ Blend Organic Olive Oil added further success with an 82-pointed Silver medal.
It’s an impressive result for the 1100-tree operation, which is run by owner-and-everything-else Jude Cazaly. And it’s fun to note that Jude won Gold at the 2016 Royal Adelaide Awards with her very first show entry.
The Best South Australian Oil award recognised the efforts of both grower and processor, with the winning Coratina varietal grown by SA company Nasmin and produced at Diana Olive Press on the state’s Fleurieu Peninsula. The Nasmin Coratina was awarded Gold and 90 points by the judges, while the company’s FS-17, also produced by Diana Olive Press, achieved 80 points and Silver.
Victorian producer Paringa Ridge also impressed, with its flagship Leontyna awarded both Best Medium EVOO and Best Single Varietal EVOO, along with the judges’ second-highest score of 92.
And rounding out the multi-winner group was South Australian producer Longridge Olives, which took out major awards in both the EVOO and Flavoured Oil categories. The Longridge Olives Lemon Agrumato Olive Oil was named Best Agrumato Olive Oil, achieving Gold and a judges’ score of 90, while the Longridge Olives Family Blend topped the scores for unpackaged EVOO, earning the Best Bulk EVOO award.
Other major oil awards went to SA’s Prema Bros. for its Francesco Reserve - Best Mild EVOO, 86 points - and NSW producer Fedra Olive Grove for its Wild Lime and Chilli - Best Infused Olive Oil, 88 points.
The table olive competition was dominated by SA producer Lloyd Brothers, which took three major awards for its 89-pointed Kalamata Olives - Best Table Olives in Show, Best Large Table Olive Producer and Best Kalamata Olives. It also added the Best Tapenade title to the cache, awarded for its Kalamata Pesto.
Also impressing was fellow SA producer John Fielke, awarded both Best Green Olives and Best Black Olives for his ‘OTAW’, Olives the Australian Way, products.
Complex, balanced and fresh EVOOs
Competition chairman Richard Gawel said that the lower number of EVOO entries in 2024 makes it difficult to make comparisons to 2023 oils, however the overall quality this year was pleasing.
“The 2023 season may have been exceptional due to its extended growing season, which resulted in greater flavour development and therefore quality,” he said.
“And 90% of 2024 entries were awarded a medal, which is in line with the long-term average for this competition.”
The good oils were truly good, Gawel said, while there were various reasons why other oils failed to gain medals.
“The gold medal extra virgin oils showed definitive complex olive characters both on the nose and palate; were balanced with an appropriate level of bitterness and pungency for their style; displayed persistent flavours; and importantly, showed overall freshness and vitality,” he said.
“In the oils that did not win a medal,
Best Mild EVOO of Show - Prema Bros’ Francesco Reserve: (from left) Frank Violi, Domenique Violi, Sav Catanzariti, Josie Puccini, Cos Puccini and Frankie Catanzariti.
Best EVOO of Show, Michael Johnston Memorial Trophy for Best EVOO, Small Producer, Best Robust EVOO, Best Multi-Varietal EVOO - Flinders Island Olives Organic Olive Oil.
Best Agrumato Olive Oil - Longridge Olives Lemon Agrumato Olive Oil; also Best Bulk EVOO - Longridge Olives Family Blend.
Gold - Rylstone Olive Press Cudgegong: Competition Chairman Richard Gawel, Jayne Bentivoglio, OSA President Steve Pantelos.
Best Table Olives in Show, Best Large Table Olive Producer, Best Kalamata Olives, Best Tapenade - Lloyd Brothers’ Kalamata: Table Olives Head Judge Michelle Wirthensohn and Sam Temme.
typically their aromas and flavours were of low intensity or undefined, they showed a lack of freshness - a fatty, greasy feel on the finish - or were defective.”
Flavoured oils ‘better again’
Gawel cited a comment from 2023 Head Judge Trudie Michels that the quality of flavoured oil entries ‘just keeps getting better’.
“In my opinion, the 2024 flavoured classes were better againeminently useable, true to their stated flavour and with pristinely fresh base oils,” he said.
“The Gold medal winners in this category were, in my opinion, world class.
“Well done to producers of this commercially important type of olive oil.”
Top table olives “intense”
Head Judge of the Table Olive competition, Michelle Wirthensohn, noted that the while the number of entries was small due to poor fruit set, it was positive to see a field of varied table olive styles - including tapenade, with the class returned to the competition this year. And Gawel said that, like EVOO entries, the good ones were very good.
“The best table olives were of excellent quality, showing appropriate textures and intense olive flavour, with balanced bitterness, salt and acidity.”
Kangaroo Island Olives Everyday EVOO: Michael Esposito and OSA President Steve Pantelos.
Statistics
The 2024 Royal Adelaide Olive Awards received a total of 40 EVOO entries (86 in 2023), along with 15 flavoured oil entries (18) and seven table olive entries (12).
The EVOO entries came from SA, VIC, NSW and TAS; flavoured oils from SA, NSW and VIC; table olive entries were all from SA.
In the EVOO classes, 90% of entries were awarded a medal (92% in 2023). Entries in the commercial classes gained six Gold (15% - 25% in 2023), 17 Silver (50% - 49%) and 12 Bronze medals (31% -20%). Two received no medal. Two non-commercial entries also received no medal, while three school entries were all awarded Silver medals.
The Flavoured Oil classes saw six Agrumato entries and nine Infused entries, predominantly citrus, a decrease of around 30% on 2023 entries.
All but one were awarded a medal, for a total of four Gold, six Silver and four Bronze.
The Table Olive Competition had seven entries across all classes, well down from 12 in 2023. All received medals: two Gold, two Silver and three Bronze.
Full results are available on the Olives SA websitewww.olivessouthaustralia.org.au.
2024 Royal Adelaide Olive Awards - Major Awards
EVOO
Olives SA Trophy for Best EVOO of Show - Flinders Island Olives Organic Olive Oil
Michael Johnston Memorial Trophy for Best Small Producer - Flinders Island Olives
Olives SA Trophy for Best South Australian EVOO - Diana Olive Oil, Nasmin Coratina
Best Mild EVOO - Prema Bros. Francesco
Best Medium EVOO - Paringa Ridge Leontyna
Best Robust EVOO - Flinders Island
Olives Organic Olive Oil
Best Bulk EVOO - Longridge Olives
Family Blend
Best Single Varietal EVOO - Paringa Ridge Leontyna
Best Infused Olive Oil - Fedra Olive Grove Wild Lime and Chilli
Best Non-Commercial Oil - CERES Olives to Oil 2024
Best School Oil - Westminster School
Table Olives
Best Table Olives in Show - Lloyd Brothers Kalamata Olives
Best Small Table Olive Producer - Urrbrae Agricultural High School
Best Large Table Olive Producer - Lloyd Brothers Kalamata Olives
Best Green Olives - John Fielke, Olives the Australian Way
Best Black Olives - John Fielke, Olives the Australian Way
Best Kalamata Olives - Lloyd Brothers Kalamata Olives
Best Tapenade - Lloyd Brothers Kalamata Pesto
Best School Olives - Urrbrae Agricultural High School
Champion Single Varietal EVOO, Commercial Volume - Cobram Estate Ultra-Premium Hojiblanca Extra Virgin Olive Oil; Champion Blend EVOO, Commercial Volume - Cobram Estate Light Flavour Extra Virgin Olive Oil: Sarah Haworth (left), Julie Judge and Andrew Burgess.
Gooramadda makes it 4/4 as Sydney Royal Table Olive Champion
They did it yet again … for the fourth year running, Gooramadda Olives took out the top honour for table olive production at the Sydney Royal Fine Food Olive Awards. Gooramadda’s Kalamata olives were awarded Gold and the Champion Table Olive trophy, repeating its success over the past three years.
The Victorian producer added to that success in the olive oil classes, awarded Silver for its Manzanillo varietal, and Bronze medals for its Hardy’s Mammoth varietal and Classic EVOO blend.
The olive oil competition also saw repeat success for last year’s smaller-scale olive oil winner, with Wagga Wagga producer W2Olives once again taking home Gold and the Champion Boutique Extra Virgin Olive Oil award for its W2Olives Extra Virgin Olive Oil.
W2Olives added Silver medals for another EVOO blend and its Lemon Agrumato olive oil - the latter again repeating last year’s results for its Basil Agrumato.
From there the major winner list left 2023 behind, with Cobram Estate dominating the commercial production classes.
The Champion Single Varietal Extra
Champion Boutique EVOO - W2Olives Extra Virgin Olive Oil: Matthew Treloar, W2Olives.
Virgin Olive Oil, Commercial Volume trophy went to Cobram Estate’s Ultra-Premium Hojiblanca Extra Virgin Olive Oil (awarded Gold and the judges’ highest score of 93), while Champion Blend Extra Virgin Olive Oil, Commercial Volume went to Cobram Estate’s Light Flavour Extra Virgin Olive Oil (Gold, 86).
The Victorian producer added to its cache
2024 Sydney Royal Fine Food Awards - Champion awards
Champion Boutique Extra Virgin Olive Oil - W2Olives Extra Virgin Olive Oil (NSW)
Champion Single Varietal Extra Virgin Olive Oil, Commercial Volume - Cobram Estate
with another Gold medal for its Classic blend and a Silver for its Coratina varietal.
The flavoured oil class saw impressive results, with five Gold, two Silver and one Bronze across the entries, with Champion Flavoured or Culinary Oil awarded to Queensland producer Noosa Black Garlic for its Noosa Black Garlic Extra Virgin Olive Oil (Gold and 92 points).
Other high achievers in the 2024 competition included Fedra Olive Grove (three Gold, two Silver, one Bronze), Gamila at Beechworth (two Gold) and Aril Estate (one Gold, three silver).
Statistics
The 2024 competition received a total of 69 entries across EVOO, Flavoured Oil and Table Olive classes. This was a substantial decrease from the 92 entries received in 2023 and 102 received in 2022, and not surprising given the very difficult season experienced by many Australian growers.
The 49 EVOO entries were awarded seven Gold medals, 23 Silver and 11 Bronze. An additional eight entries received no medal.
All Flavoured Oil entries were awarded medals: five Gold, two Silver and one Bronze.
All Table Olive entries also received medals: four Gold, five Silver and three Bronze.
The highest score awarded by the judges was 93, going to Cobram Estate’s Ultra Premium Hojiblanca Extra Virgin Olive Oil.
Fedra sweeps Hunter Show Awards for third year running
They did it again too … New South Wales producer Fedra Olive Grove repeated its 2022 and 2023 success at the Hunter Olive Show, winning the Hunter Bottling Company Trophy for Most Successful Exhibitor of Show in 2024. And once again, with a clean medal sweep for its 10 entries.
Also echoing the 2023 results, Fedra’s Frantoio varietal took home the trophies for the Best Extra Virgin Olive Oil of Show, Best EVOO from NSW/ACT excluding Hunter Valley Fruit and Best Medium Oil (Best Robust in 2023). Awarded Gold, the Frantoio once again earned the judges’ top score, this year achieving 18.5/20.
And ditto for the Flavoured Oil classes, with the Hunter Bottling Company Trophy for Best Infused Oil of Show going to Fedra’s Lemon Myrtle, Garlic and Thyme (last year Fedra’s Thyme Oil with Fresh Thyme), along with Best Infused Olive Oil, Citrus Flavours. The award for Best Infused Olive Oil, Other Flavours went to Fedra’s Pepper and Garlic, while its total medal count was five Gold, four Silver and one Bronze.
The other major EVOO awards went to Victorian producer Rich Glen for its Coratina, Frantoio, Arbequina blend and Tasmania’s Wattle Hill Olives for its Boutilan varietal.
The table olive classes saw another multiaward winner in Hunter Valley Olive Growers & Sellers, taking home the Adina Vineyard & Olive Grove Trophy for best Table Olive of Show and the Farmland Co Trophy for Best Table Olive from the Hunter Valley for its Green Table Olives, and the Olivegrower & Processor Trophy for Best Tapenade or Olive Spread of Show. It added Best in Class awards for Green Olives, Black Olives and Tapenade or Spread, along with four Silver and two Bronze medals.
Entries down, none from Hunter Valley
Chief steward Stephen Mitchell said that planning for the 2024 competition factored in an expected reduction in entries due to a poor olive harvest, particularly in the Hunter Valley.
“This expectation was realised, with only 23
olive oil entries being received, and none from the Hunter Valley. Table olive entries were also down at only 20,” he said.
“This is probably the lowest number of oil entries since the Show started in 2005.
“However it was nice to see many of our regular exhibitors from throughout NSW, the ACT, Victoria and Tasmania were able to continue to support the Show. Many thanks to all exhibitors, both regulars and a few new ones.”
The statistics
There were 23 olive oil entries in total, 15 EVOOs and eight flavoured oils. All were awarded a medal - six Gold, nine Silver and eight Bronze. From a quality perspective, this compares well with last year’s result of five Gold, 17 Silver and 10 Bronze medals (two entries received no medal) for 34 entries. It’s also interesting to note that the eight flavoured entries accounted for four Gold and four Silver medals, reflecting the exceptionally high standards now being achieved in this category.
Entries in the table olive classes were up from last year at 21 (18 in 2023) and included one tapenade. All but one was awarded a medal, for a total of two Gold, 11 Silver and seven Bronze.
Full results are available on the Hunter Olive Association website - www.hunterolives. asn.au - under the Hunter Olive Show dropdown.
2024 Hunter Olive Show Major Awards
Hunter Bottling Company Trophy for Most Successful Exhibitor of ShowFedra Olive Grove
Australian Olive Association Trophy for Best Extra Virgin Olive Oil of ShowFedra Olive Grove Frantoio
Modern Olives Trophy for Best Extra Virgin Olive Oil of Show from Victorian Fruit - Rich Glen Coratina, Frantoio, Arbequina
Olive Centre Trophy for Best Extra Virgin Olive Oil from NSW & ACT excluding Hunter Valley Fruit -Fedra Olive Grove Frantoio
Olivegrower & Processor Trophy for Best Extra Virgin Olive Oil from Tasmanian Fruit - Wattle Hill Olives Boutilan
Hunter Bottling Company Trophy for Best Infused Oil of Show - Fedra Olive Grove Lemon Myrtle, Garlic and Thyme
Adina Vineyard & Olive Grove Trophy for best Table Olive of Show - Hunter Valley Olive Growers & Sellers Green Table Olives
Farmland Co Trophy for Best Table Olive from the Hunter Valley - Hunter Valley Olive Growers & Sellers Green Table Olives
Farmland Co Trophy for Best Flavoured Table Olive from the Hunter ValleyHunter Gleann Kalamata in Chilli and Garlic
Plasdene Glass-Pak Trophy for Best Spiced or Flavoured Table Olive of Show - Adina Vineyard & Olive Grove Smoky Garlic and Pepper
Olivegrower & Processor Trophy for Best Tapenade or Olive Spread of ShowHunter Valley Olive Growers & Sellers Best in Class
Best Mild EVOO - Myrtlevale Olives Corregiola
Best Medium EVOO - Rich Glen Coratina Frantoio Arbequina
Best Robust EVOO - Fedra Olive Grove Frantoio
Best Infused Olive Oil, Citrus FlavoursFedra Olive Grove Lemon Myrtle, Garlic and Thyme
Best Infused Olive Oil, Other FlavoursFedra Olive Grove Pepper and Garlic
Best Green Olives - Hunter Valley Olive Growers & Sellers
Best Black Olives - Hunter Valley Olive Growers & Sellers
Best Spiced or Flavoured Green OlivesHunter Gleann Kalamata in Chilli and Garlic
Best Spiced or Flavoured Black OlivesAdina Vineyard & Olive Grove Smoky Garlic and Pepper
Best Olive Specials - Calabro Olive Grove Oregano, Garlic, Black Pepper, Salt and Rosemary
Best Olive Tapenade or Spread - Hunter Valley Olive Growers & Sellers
Australian Olive Association Trophy, Best Extra Virgin Olive Oil of Show: Stephen Mitchell, HOA and Barry Hamilton, Fedra Olive Grove
Adina Vineyard & Olive Grove Trophy, Best Table Olive of Show: Alex Hardes, Adina and Ian Anderson, Hunter Valley Olive Growers & Sellers.
Farmland Trophy, Best spiced or Flavoured Green Olive: HOA President Marie Kearns and James Lunin, Hunter Glean.
Victorian producer Leontyna takes WA Olive Awards Best of Show
It was a long journey to its new home for the 2024 WA Olive Awards’ Best Oil of Show trophy, which was awarded to Victorian producer Leontyna for its Black Label EVOO. The Mornington Peninsula-grown Picual varietal also achieved the judges’ highest score for this year’s competition, earning 94/100 and a Premium Gold medal.
The Best Boutique Oil of Show trophy was awarded to Esperance producer Yirri Grove for its Kalamata EVOO. Yirri Grove was one of this year’s highest achievers and the only producer to earn two Premium Gold medals, awarded 93 and 92 points respectively for its Kalamata and Barnea varietals. Adding to its 2024 award cache were two Silver medals, for its Frantoio varietal and Yirri Grove Blend.
Gingin producer Guinea Grove Farm cemented its quality reputation once and for all in this year’s competition, taking home two of the four major trophies. The Best Flavoured Oil of Show award was earned this year for its Chilli Crush, following last year’s win for its Lemon Pressed, while the Guinea Grove Farm Fruity Leccino took out the Steve Milton Award for Best WA Oil. The trophies topped an impressive medal tally of Premium Gold for the Fruity Leccino, Golds for the Chilli Crush and Lime Pressed, and Silvers for its Basil flavoured oil and Picual EVOO.
Life membership awarded
An additional highlight of the evening was the awarding of WA life membership to Isabella Okis, in honour of the contribution
2024 WA Olive Awards - Major Awards
Best Oil of Show - Leontyna Black Label
Best Boutique Oil of Show - Yirri Grove Kalamata
Best Flavoured Oil of Show - Guinea Grove Farm Chilli Crush
Steve Milton Award for Best WA OilGuinea Grove Farm Fruity Leccino
that she has made to the olive industry in Western Australia over many years.
A passionate former producer, educator, judge and so much more, Isabella has organised ongoing judges’ training and been the Moderator of Judges for the WA Olive Awards in recent years.
Statistics
There were 63 entries in this year’s competition, 53 EVOOs and 10 flavoured oils, submitted by 29 entrants. This is a small increase from the 58 entries received last year, in contrast to reduced entry numbers for many olive shows nationally and internationally.
Quality was also up this year, with medals awarded to 58 of the 53 EVOO entries and all 10 of the flavoured oil entries.
Premium Gold medals (90 points or more) were awarded to seven entries (11%, up from four and 7% in 2023), along with six Gold medals (9.5%, down from 12% in 2023), 35 Silver medals (56%, up from 45% in 2023)
and 10 Bronze medals (16%, down from 26% in 2023).
All up 92% of total entries received a medal this year, up from 90% in 2023 and comparable to the result in 2022.
Moderator of Judges Isabella Okis noted the difficult conditions experienced by many growers this year, including extremely hot conditions in WA and SA which resulted in dry fruit. The complexity of processing this fruit appears to be reflected in elevated peroxide values in some entries.
The 2024 competition also saw a move away from 2023’s more robust oils, with average polyphenol levels the norm. The lowest polyphenol level was 91 and the highest 541. The average Free Fatty Acid level was 0.3.
Five oils were either faulted or received no medal.
More information and full results: www. oliveswa.com.au - Events - and download the 2024 Results Book.
Best Boutique Oil of Show: Olives WA President Rick De San Miguel with Anne and Shane O'Neill, Yirri Grove.
Best Flavoured Oil of Show, Best WA EVOO: Rae Jefferies, Guinea Grove Farm with Olives WA President Rick De San Miguel.
Two Gold: Ayadurai Somesan and son Oisin Somesan, Carabooda Extra Virgin Olive Oil.
Three Silver, one Bronze: Catherine Lee, Regans Ridge Organic Olives.
Moderator of Judges Isabella Okis was awarded Olives WA Life Membership by President Rick De San Miguel.
Lauriston Grove named double champions at Tas Fine Food Awards
The results of this year’s Royal Tasmanian Fine Food Awards (RTFFA) left no room for disappointment for Lauriston Grove owners Marco and Vicki Linardi, who took out both major trophies in the 2024 Olive Product competition.
Champion Olive Product went to Lauriston Grove’s Frantoio EVOO, while its Correggiola EVOO took the Reserve Champion Olive Product award. Both varietals also received Gold medals, along with a Silver medal for the Lauriston Grove Manzanillo.
And it’s not the first time they’ve taken the double at the RTFFA:
“We are very honoured to have picked up the double trophy award for our EVOO this year,” Marco said, “and we were very honoured to have won this ultimate prize once before in 2018.
“We are now in the running for the Richard Langdon Trophy for the best overall exhibit in the Royal Tasmanian Fine Foods Awards.”
Statistics
There were 27 entries in this year’s competition, from Tasmanian and Victorian producers. All were olive oil entries, 15 in the Mild classes, 10 in Robust, none in medium. EVOO entries received a total of 25 medals: eight Golds, 11 Silver and six Bronze. There were two entries in the Flavoured/ Infused Olive Oil class. Neither received a medal.
For more information, download the Royal Tasmanian Fine Food Awards Olive Products Results Catalogue at www. hobartshowground.com.au.
2024 Royal Tasmanian Fine Food Awards Olive Product Major Winners
Champion Olive Product
Lauriston Grove Frantoio EVOO
Reserve Champion Olive Product
Lauriston Grove Correggiola EVOO
Gold medals
Cradle Coast Olives Essence of the Cradle EVOO
Flinders Island Organic EVOO
Kyneton Olive Oil Premium Selection EVOO
Lauriston Grove Correggiola EVOO
Lauriston Grove Frantoio EVOO
Riverstone Olives Frantoio EVOO
Rose Creek Estate Correggiola Harvest Olive Oil
Rose Creek Estate Frantoio Harvest Olive Oil
Lauriston Grove owners Marco and Vicki Linardi took out the ‘ultimate prize’ at this year’s Royal Tasmanian Fine Food Awards Olive Products competition, winning Champion Olive Product for their Frantoio EVOO and Reserve Champion Olive Product for their Correggiola EVOO.
Cobram Estate, Cape Schank continue
NYIOOC success
Production may have been down but local producers once again proved that Australian EVOO quality remains high, awarded seven medals at the Southern Hemisphere edition of this year’s New York International Olive Oil Competition (NYIOOC).
Boort producer Cobram Estate and Mornington Peninsula producer Cape Schanck Olive Estate shared all of this year’s awards, including one Gold each. Interestingly, both of the Golds went to Coratina varietal oils. Cobram Estate added three Silver medals to its haul, with another going to Cape Schanck.
Statistics
Australian producers won two Gold and five Silver from 12 entries, a 58% success rate. While well down on last year’s 88% success rate, it’s only slightly lower than the 65% success rate from 20 entries in 2022.
There were no entries from New Zealand producers this year.
A total of 971 entries from 31 countries were judged in this year’s competition, with 394 Gold and 239 Silver medals awarded. This is well down on the 1170 entries received in 2023, which earned 596 Gold and 252 Silver medals.
Italy once again submitted the largest number of entries (217 - only slightly lower than last year’s 224), followed by the USA (142), Spain (124), Greece (108) and Croatia (97 - well down on last year’s 131). Croatia was once again the most successful producing country, awarded 80 medals (62
2024
NYIOOC 2024 medals
Gold
Cape Schanck Olive Estate Coratina
Cobram Estate Ultra-premium Coratina Silver
Cape Schanck Olive Estate Picual
Cobram Estate Classic EVOO
Cobram Estate Light
Cobram Estate Ultra-premium
Hojiblanca
Cobram Estate Ultra-premium Picual
Gold, 18 Silver) for an 82% success rate.
The swing toward monovarietal entries was substantially lower this year, making up 498 of the entries and 359 of the awards (224 Gold, 135 Silver - 72% success rate), while 473 were blends (170 Gold, 104 Silver58%). This is an interesting comparison with last year’s figures of 624 monovarietal and 546 blends.
And interestly, while non-organic entries reduced dramatically (638, down from 813 in 2023 and 848 in 2022), organic entries remained relatively stable at 333 (357 in 2023 and 338 in 2022). The success rate once again saw a small weighting towards non-organic oils at 66%, with organic entries at 63%.
More information: www.bestoliveoils.org.
The Board and Staff of the AUSTRALIAN OLIVE ASSOCIATION would like to thank our members for their ongoing support
We wish you all a SAFE & MERRY CHRISTMAS & HAPPY NEW YEAR
Please note the AOA office will be closed from Friday, 13 December 2024 to Monday, 27 January 2025 inclusive, re-opening on Tuesday, 28 January.
Victorian producers Cape Schanck Olive Estate and Cobram Estate both won Gold at this year’s New York International Olive Oil Competition with Coratina varietal EVOOs.
R&D Insights contains the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund.
Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.
National Biosecurity Training Hub boosts preparedness and response capabilities
Plant Health Australia (PHA), the Queensland Department of Agriculture and Fisheries, Agriculture Victoria, New South Wales Department of Primary Industries, and Animal Health Australia, have partnered to create the National Biosecurity Training Hub - Australia’s first one-stop online shop for biosecurity training. The Hub currently features 64 online training courses, with plans for continuous expansion.
PHA’s General Manager, Emergency Response, Dr Susanna Driessen said the need to preserve and protect Australia’s plant, animal and marine life means an ongoing demand for training
resources to support biosecurity preparedness and response activities, and to ensure that the necessary skills and knowledge are in place to respond to and manage biosecurity incidents.
“Pressure on Australia’s biosecurity system requires an increased need for governments and industry to work together,” she said.
“That collaborative approach in turn highlights the need for accessible online training resources, to ensure we can meet the rising demand for expertise and knowledge, and have the capacity and capability to respond effectively.”
Central resource database
The National Biosecurity Training Hub offers a central location with a database of biosecurity training resources. The Hub unifies and streamlines training to facilitate national visibility of biosecurity-related training resources across government, industry and community in a single location, making them more accessible and reducing the duplication of effort and costs associated with developing and delivering biosecurity training.
Multi-level information, easy navigation
The Hub’s centralised platform contains training resources across all areas of biosecurity, from prevention
The Hub aims to ensure that Australia has the capacity and capability to respond effectively to biosecurity incidents like an incursion of Xylella fastidiosa, so that we never see our groves transformed to this. Image: Rodrigo Krugner, USDA.
and preparedness to response and recovery. Users have access to the latest training materials and courses, made available by a number of providers and suited to various user groups, involvement levels and skill sets.
Designed with learners in mind, the Hub is easy to navigate: the library of plant, animal and aquatic biosecurity training is searchable using a topic, keyword, location and preferred method of delivery. Also by user group, with recommended resource lists for Government, Industry, Producers, Public, Researchers and Vets.
A search of the ‘Producers’ category highlights 35 courses covering a multitude of industries and activities, with a number particularly relevant for olive growers. For example:
Plant Surveillance is a 30-minute online course provided by PHA and covers:
why surveillance is important;
the difference between general and specific surveillance;
what needs to be considered when designing a surveillance activity;
the records that should be
collected when conducting surveillance.
Growers - Pest Reporting and Responses is a 60-minute online course, also provided by PHA. It highlights how to report plant pests in Australia and what might happen in response to a plant pest detection, covering:
the benefits of biosecurity;
the possible impacts of pests;
biosecurity practices on your property;
what to do if you find an unusual pest or symptom;
the joint response from government and industry to a pest.
Information for visitors
There’s also a great short course you can share with people planning to visit your property, highlighting what they can do to ensure they’re not either bringing unwanted pests, diseases and weeds with them, or taking anything present on your property onto another they visit next.
Come clean, stay clean, go cleanwhen visiting farms is provided by Agriculture Victoria and takes just 15 minutes to complete. Prompting both
awareness and action, it provides user-friendly information about how to visit farms in a safe, biosecure manner and help protect Australian agriculture.
The course covers:
best practice procedures to consider when planning to visit a farming property;
best practice procedures to consider when entering a farming property;
best practice procedures when exiting a property;
steps for cleaning your footwear.
contents for your biosecurity kit.
Remember that people, vehicles and equipment are all potential biosecurity risks when they enter your property. Send the link and ask planned visitors to take a look - if we all do it, we’ll make a big impact in increasing awareness around the importance of biosecurity in protecting our farms and livelihoods.
Find out more
Access the National Biosecurity Training Hub and information about the learning opportunities now on offer at www.biotraininghub.com.au
The 15-minute Come clean, stay clean, go clean course sets out simple biosecurity measures for others visiting your property.
Olive Fund 2023/24 data released
Transforming Australian production dollars into tangible outcomes, the Olive Fund is the driver of industry R&D. Managed by Hort Innovation, the Olive Fund enables the investment of the olive levy and Australian Government contributions into initiatives to assist growers increase productivity and profitability. The end aim is to ensure the viability and growth of the Australian olive industry now and into the future.
Investments are guided by the Olive Strategic Investment Plan (SIP) and Annual Investment Plan (AIP). The SIP provides an overarching roadmap for industry investment to follow, and the AIP details how levy dollars will be spent each year to achieve industry goals.
Every levy dollar paid is hardearned by you, our producers, so it’s important we all know how levy contributions are being used and what they’re achieving for the industry. Hort Innovation has previously produced annual reports for each industry levy it manages, providing project information from across the previous year; last year it produced a single consolidated report on Hort Innovation-managed levy R&D investment with a dedicated snapshot for each industry.
2022/23 Olive Fund investment activity snapshot
No physical report was prepared this year, with the data and information instead made directly available through the Olive Fund page on the Hort Innovation website.
Olive Fund key figures
Here’s a snapshot of the Olive Fund investment activity for the 2023/24 financial year.
A total of $366,000 of levy funds were collected, an increase of $57,000 from 2022/23 and $33,000 less than 2021/22.
Fund expenditure over the year was $413,000, slightly lower than the $420,600 in 2022/23 and substantially higher than 2021/22’s figure of $256,193.
That expenditure funded 11 investment projects, some ongoing and others now completed. Here’s an overview, with brief descriptions of each project.
2023/24 active R&D projects
Funded projects during the 2023/24 year, including multi-industry (MT/ST) investments, were:
Olive industry communications and extension program (OL22000) - ongoing: delivering Grove Innovation newsletters, R&D Insights, field days, best practice workshops and more;
Increasing awareness of health benefits of Australian olive products (OL22001) - ongoing: providing evidence-based health information and educational resources about olive products to health professionals and the olive industry, via the Olive Wellness Institute, with the aim of increasing demand for Australian olive products within Australia and overseas.
Olive industry minor use program (OL16000) - ongoing: supports applications and renewals of minor use permits for the olive industry, providing industry access to safe, relevant and effective chemicals to manage pests, weeds and diseases.
Access current and historical data and reports
Hort Innovation’s Company 2023/24 Annual Report is available to download from the Hort Innovation Annual Report Portal - www.horticulture.com. au/annual-report-portal, along with Company Annual Reports from 2015/16 to date.
No Olive Fund Annual Report was compiled for 2023/24, however reports from 2017/18 through to 2022/23 can also be accessed on the portal.
And if you want to know more about the practicalities of the Olive Fund, there’s an overview of how it works and how it’s managed in the Growers section of the Hort Innovation website: navigate to the Olive Fund page and you’ll find the Fund Management dropdown in the top menu.
You can also access information on both ongoing and completed Olive Fund R&D projects under the Your investments dropdown, along with an investment expenditure analysis showing how Olive Fund investments are tracking against the industry’s Strategic Investment Plan (SIP).
Regulatory support & response co-ordination (MT20007)ongoing: providing the Australian horticulture industry with key information regarding domestic and international pesticide regulation, including Ag Chemical Updates.
Improving preparedness of the Australian horticultural sector to the threat potentially posed by Xylella fastidiosa (a severe biosecurity risk) (MT17006)completed: supported the role and activities of a national Xylella co-ordinator, including developing R&D priorities and incursion protection projects, through the Plant Biosecurity Research Initiative (PBRI).
Fund Annual Reports 2021/22 (MT22000) - completed: compiling of annual Olive Fund annual report.
Fund Annual Reports 2022/23 (MT23002) - completed: compiling of annual Olive Fund annual report.
Strategic Agrichemical Review Process (SARP) 2023 updates (MT23001) - ongoing: provides an updated view of current priorities and gaps regarding pest, disease and weed control, to assist with ensuring availability of and access to effective chemical controls to address needs and gaps via
chemical registrations or APVMA minor use permits.
Consumer Behaviour Retail Data (MT21004) - ongoing: providing regular consumer behaviour data and insight reporting to a range of industries, through the Harvest to Home platform.
Horticulture impact assessment program 2020/21 to 2022/23 (MT21015) - ongoing: evaluating and providing insights into the impact of Hort Innovationmanaged R&D investments.
Consumer usage & attitude research program (MT21202)ongoing: providing a category tracking service to allow various horticultural categories to better understand consumer usage and attitudes and the effectiveness of marketing campaigns.
Olive oil quality monitoring program (OL23002) - ongoing: monitors olive oil quality to improve consumer confidence in Australian olive oil products and protect olive grower returns by determining compliance with the Australian Standard AS5264-2011 for Olive oils and olive-pomace oils minimum quality parameters for each grade of olive oil and identification of brand owners who are not compliant and need assistance.
There’s more detail on these and other new, ongoing and completed projects available via the Olive Fund information page on the Hort Innovation website - www. horticulture.com.au/olive
R&D extension project outcome: Industry field days.
Pruning, nutrition crucial for leaf pathogen management
In the September edition, the pest and disease management spotlight shifted from critters (Black Scale, Olive Lace Bug) to Anthracnose, a long-standing scourge in olive groves. With ongoing unseasonal rainfall occurring in most growing regions, we’re continuing our IPDM resource focus with two increasingly common fungal diseases, Peacock Spot and Cercospora Leaf Mould.
Peacock Spot and Cercospora Leaf
Mould have both been present in olive groves for many years. Both are significant fungal leaf diseases and Peacock Spot is considered the most widespread fungal pathogen worldwide.
They’re not as ‘sexy’ as some diseases, though, and not as well studied.
Another issue with their management is that the two diseases occur under similar weather conditions, and their symptoms often aren’t as dramatic as some olive pests and diseases.
Not well differentiated
While they’re unlikely to kill a healthy tree, they impact tree vigour and fruit quality, so they’re not
“Monitoring is key, keeping track of rainfall, humidity and temperatures, and applying targeted fungicide sprays at the appropriate risk times,”
generally ‘stand up and take notice’ conditions, olive industry pest and disease expert Dr Robert SpoonerHart said.
“And as they often occur around the same weather conditions, it means they haven’t been well differentiated by the industry until recently.”
Disease expert Dr Len Tesoriero confirmed that the recommended management is the essentially the same for both infections.
“But it is still important for growers to be able to differentiate between them. This can assist with finetuning management practices, guide varietal choices for new or replacement plantings, and also generate important industry data on their occurrence and management,” he said.
Distinguishing symptoms
Leaf yellowing is one of the primary markers of both infections,
PEACOCK SPOT (aka Olive Leaf Spot), Caused by the fungus Fusicladium oleaginum (Spilocaea oleaginea).
Biology and damage
Occurs worldwide and is the most widespread fungal pathogen of olive trees. This disease is common in regions that experience wet and humid spring conditions, particularly coastal and warm temperate regions of Australia.
Infection of leaves occurs mostly in winter and spring during wet weather (optimum temperatures 15-21C, >98%
Relative Humidity and a wet leaf surface for 1-2 days). Spores cannot germinate at >25C. Infections can remain dormant until autumn if conditions are dry - called a ‘latent infection’.
After periods of wet weather lesions develop and conidia (spores) form on the leaf surface. Spores spread with water splash and by insects such as bookworms (Order Psocoptera) which live in leaf litter and on leaves.
Olive varieties differ in susceptibility - e.g. Hojiblanca, Picual, Arbequina and Manzanillo are more susceptible; Leccino is more resistant.
Management
Prune branches to open tree canopy to air and sun.
Remove or cover dropped leaves with compost, or shred leaves and apply N fertiliser to hasten breakdown in winter.
Timing is important for fungicide application when wet weather is expected (especially in late winter and spring).
Maintain balanced plant nutrition in spring: high nitrogen and low potassium levels in leaves favours infection.
Grow tolerant olive varieties (see above).
Tesoriero said, however there are recognisable symptoms of each which help with correct identification of the pathogen present.
“‘Peacock spot’ refers to the typical circular leaf spots typical of that infection which resemble the dark markings of male peacock tail feathers,” he said.
“And while the initial symptoms can be difficult to distinguish - whitish or pale grey circular spots on the upper leaf surface - the spots can develop a more obvious dark outline, concentric markings or a yellow halo.
“With Cercospora the yellowing leaves may have dead brown areas, and will be found mostly in the inner or lower parts of the canopy. There’s
also a diffuse lead-grey mould which develops on the underside of the leaf, which is generally more visible on young leaves.”
Grove management the key
As with most pest and disease issues in olive groves, Spooner-Hart said that regular grove management utilising IPDM practices can minimise these and other fungal infections.
“Monitoring is key, keeping track of rainfall, humidity and temperatures, and applying targeted fungicide sprays at the appropriate risk times,” he said.
“Along with pruning for maximal sunlight access and air flow, and maintenance of balanced nutrition,
it is relatively easy to keep leaf pathogens in check and trees healthy.”
Olive industry IPDM resources
Growers impacted by Peacock Spot or Cercospora can access a wealth of information on prevention and management in the industry
IPDM (integrated pest and disease management) resources available on the OliveBiz website - www.olivebiz. com.au, including:
IPDM Flyers - summaries of information on major olive pest and disease topics: Black scale, Olive lace bug, Weevils, Anthracnose, Peacock spot, Cercospora leaf mould, Olive wood rots and dieback, Exotic
“With Cercospora the yellowing leaves may have dead brown areas, and will be found mostly in the inner or lower parts of the canopy. There’s also a diffuse lead-grey mould which develops on the underside of the leaf, which is generally more visible on young leaves.”
pests and diseases, and Current chemical options for key pests and diseases.
IPDM Online Tutorials - 1015 minute tutorials on IPDM, Monitoring, Biosecurity, Black scale, Olive lace bug, Apple weevil, Anthracnose, Peacock spot and Cercospora leaf spot.
Revised Field Guide to Olive Pests, Diseases and Disorders - Australian plus new exotics, to assist in identification of pests, diseases and disorders, and beneficial natural enemies.
Best Practice IPDM Manualinformation on IPDM strategies, including pesticide selection and application.
IPDM Videos & Presentations - information and experiential learning from the AOA’s 2018 Integrated Pest & Disease Management workshops, focused on Black scale, Olive lace bug and Anthracnose
Where to find them
All of these - along with many more industry information resources and learning tools - are available on the AOA’s OliveBiz website - www. olivebiz.com.au.
The IPDM resources and information referenced are part of the project An integrated pest and disease management extension program for the olive industry (OL17001), funded by Hort Innovation using the Olive industry research and development levy, and contributions from the Australian Government.
CERCOSPORA LEAF MOULD (aka Cercospora Leaf Spot, Cercosporiosis or Cercosporiose). Caused by the fungus Pseudocercospora cladosporioides.
Biology and damage
Cercospora is very common in Australian olive groves but rarely causes significant losses, particularly if tree health is maintained by optimising nutrition and irrigation.
It is a slow degenerative disease, often taking several years for trees to significantly decline. It can cause delayed fruit ripening and decreased oil yield.
Initial infections occur during late winter with rainy weather and younger leaves are most susceptible. The optimum temperature for spores to germinate is between 15-25C (average 22C). There can be a long latent period before symptoms develop - up to 11 months, depending on the weather.
A wet spring favours disease development. Rainy weather in late summer and throughout autumn favours spore formation and further spread to leaves and fruit.
Leaves turn yellow and may have dead brown areas, mostly in the inner or lower parts of the canopy. Infected leaves may drop. A diffuse lead-grey mould develops on the leaf under-surface, mostly visible on young leaves. In rare cases it can cause a fruit infection - small (<5mm) sunken greybrown spots - although spots may be larger in some varieties, darker and not sunken.
Some olive varieties are more tolerant to this disease - e.g. Arbequina and Picual. Some olive varieties are very susceptible - e.g. Hojiblanca.
Management
Prune branches to open the tree canopy to air/sun.
Remove or cover dropped leaves with compost, or shred leaves and apply Nitrogen fertiliser to hasten breakdown in winter.
Timing is important for fungicide applications in winter and spring, and when rain expected in late summer.
Recent research in Europe found the biocontrol bacterium Bacillus subtilis was effective (various strains of this and similar bacteria were sprayed on trees at regular intervals through the year).
Research Recap
PROJECT NAME: Increasing awareness of the health benefits of Australian Olive Products (OL22001)
PROJECT AIM: To increase the use of olive products in the daily lives of consumers by equipping Australian health care, food service and culinary professionals with the knowledge they need to advise about their health benefits and uses.
Delivery is via the Olive Wellness Institute, a scientific repository on the nutrition, health and wellness benefits of olives and olive products.
The project’s expanded focus has also ensured it provides relevant information and support tools to olive growers and processors in Australia to enable them to further increase awareness through their customers and networks.
KEY RESEARCH PROVIDER: Boundary Bend Olives
FUNDING: Hort Innovation Olive Fund
PROJECT TERM: Three years
PROJECT ENDS: July 2026 (current project phase)
How
to look for a
GOOD QUALITY EXTRA VIRGIN OLIVE OIL
WHAT
YOU SHOULD LOOK FOR ON YOUR EXTRA VIRGIN OLIVE OIL BOTTLE LABEL:
The label should state “EXTRA VIRGIN”
As a result of its high quality and minimal processing, EVOO is high in natural phenols, vitamin E and phytosterols from the olive fruit 1,2,3
The label should include a BEST BEFORE DATE AND HARVEST DATE
The fresher the EVOO, the higher the phenol content. You should always look for the harvest date to make sure you are getting the fresh season EVOO.
The bottle should be a DARK COLOUR AND GLASS
Good quality EVOO doesn’t last forever and the degradation of oil will happen more quickly when exposed to light and oxygen. If EVOO is stored in a dark coloured bottle away from heat and light, it will stay fresher for longer.
With an endless choice of oils at your local supermarket or food store, how do you know what is the best quality Extra Virgin Olive Oil (EVOO) and essentially the healthiest oil for you? EVOO is the highest grade of Olive Oil and the fresh juice of the olive with a wide range of well-evidenced health benefits.
Showing the total PHENOL CONTENT
Some EVOOs will state on the Nutrition Information Panel the total phenol content. The activity and actions of these phenolic compounds contribute to the health benefits of EVOO.
Choose an oil that is CERTIFIED
Olive oil is one of the topmost adulterated food products worldwide and the food product most vulnerable to food fraud. Standards exist nationally and internationally to prevent EVOO adulteration, and to guarantee the quality.4,5
1. Standards Australia. Australian Standard: Olive oils and olive pomace oils. As 5264-2011. Standards Australia Limited 2011. At:
2.
OWI resource helps sort the EVOO from the rest
As industry members, we all know that (unfortunately) not all Extra Virgin Olive Oil (EVOO) is of high quality. In fact, there’s some pretty dodgy stuff around - although luckily not as much here as in EVOO-scarce Europe.
We also know there are some simple ‘rules’ to follow when buying EVOO to ensure that the product you’re purchasing is authentic and of a high quality. Buying Australian - even better, local - is a great start, of course. The others can be found on and in the packaging, including:
extra virgin’ declaration on the label;
dark glass or other opaque, foodsafe packaging;
‘best before’ and harvest dates;
proof of Certification (preferably the OliveCare® Australian Extra Virgin logo)
Spreading the word
Not everyone is as clued up, though, so the Olive Wellness Institute has produced a great one-page guide on How to look for a Good Quality Extra Virgin Olive Oil.
Its simple, easy reference format makes it a great way to spread the
word to consumers, to help them ensure they get the quality product they’re looking for.
It’s available for free download now on the Olive Wellness Institute’s website - www.olivewellnessinstitute.org. Just type ‘How to look for a good quality EVOO ’ into the search bar and it’ll take you to the download page.
Print a few for your farmgate shop or farmers market stall, and share the link with your networks to reference and share.
Attendance, support up for National Olive Conference
We’re happily spread across a large percentage of this vast country but the recent Australian National Olive Conference & Exhibition proved that when it comes to sharing information, Australian olive producers love getting together and talking it out face-to-face.
Held in the regional city of Bendigo, Victoria, this year’s event saw an increase in both delegate attendance and commercial support.
Increased interest and participation
AOA CEO Michael Southan said it was a great turnout.
“We knew Bendigo would be a popular
location choice, as it’s central and accessible to growers from NSW, SA and VIC, of course. We also had delegates from WA, Tasmania and a number of New Zealanders, and it was one of the most wellattended industry events in years.
“The pre-Conference field day to Boundary Bend and Salute Oliva was also
incredibly popular and sold out well in advance, with a double-figure waiting list of others who missed out.
“What was really significant, though, was that we were fully subscribed in terms of both event sponsors and exhibitors, despite having more booths available this year. We had to turn away businesses wanting to be a part of the event, and it’s the first time that’s happened for many years.
“It demonstrates there’s a real uplift in confidence in the industry, and reflects the current growing interest in olives and olive oil production.”
Diverse program and formats
Southan said the organising team puts a lot of thought into the program content, ensuring it caters for the diverse industry demographic.
“We know that no two olive businesses are exactly the same and that, unlike the grains industry, for example, the scale of operation across the olive industry ranges from really tiny to huge,” he said.
“So we aim for a mix of topics which are relevant at all production levels, to some extent at least, with a strong emphasis on issues which people are talking to us about, and which are forefront for the industry at present. This year, for example, that was the causes of recent crop losses, and industry viability in the current difficult economic climate.
“Feedback tells us that the diversity of the program keeps the conference interesting for all of the attendees, as does having international presenters like Roberto Garcia
Presentations and images available to view
This year’s AOA National Olive Conference and Trade Exhibition was a great success, with feedback confirming the value, relevance and benefits gained from both the information and experiences shared. Just as importantly, a great time was had by all who attended, with valuable new peer, professional and provider relationships made over the three day event.
For those who weren’t able to attend, and for those who’d like to refresh on some of the detail provided by the speakers, the presentation slides have been uploaded to the industry OliveBiz website and are now available for open public access.
For easy reference, the presentations are divided into Day 1 and Day 2, and each provides an overview of the information covered.
There’s also a gallery of photo highlights from the field day, plenary sessions and Conference Dinner. To access the resources, go to www. olivebiz.com.au - Events - Conference2024 National Conference & Trade Exhibition Presentations & Photos.
Ruiz from Jaen University. He was going to come in person but then couldn’t make it, so technology allowed us to still have him present. It also allowed us to have Cobram Estate’s Leandro Ravetti live from the US, where he was working at the time, to add his input to the panel discussion on crop loss.
“This year really proved that having that combination of live face-to-face, recording and live video stream means we can provide attendees with the best information and expertise possible in a practical and viable way.”
Event highlights
Southan said it was hard to single out particular presentations as ‘highlights’, as feedback was positive across the program.
“We’ve had great feedback on all of the presentations - and significantly, so did many of the presenters,” he said.
“So that is probably a highlight in
itself: the willingness of the delegates to ask questions and interact with each other and the presenters. Our program always provides for Q&A at the end of each session, and there were always really interesting questions and great discussion.
Interactive discussion
“We aim for our events to be interactive and it really works: people want to be a part of it and not just sit and listen. They feel comfortable continuing that conversation outside the sessions too: for example, Richard Eckhard (soil carbon) had people lined up wanting to talk to him about the information, while Oliver Portway (contracts) had a number of people speak with him about having immediately started organising contracts for their previously unprotected business dealings.
“And similarly, the EVOO blending workshop with AIOA Head Judge Helen Taylor and Convenor Trudie Michels was
incredibly popular. It gave even experienced producers a chance to learn about the flavour nuances of a wide range of varietal EVOOs, and how combining them can create a completely different product, and then have a play themselves. It opened their eyes to the difference that blending can make, and I’m sure has given many more confidence to look at varietal combinations into the future. In a low-yielding year in particular, that’s a valuable skill to have gained.
“All of those examples demonstrate the value of the event: that people are getting tangible benefits from the costs and time to attend.
Popular panels
“The panel discussions are also something we’ll keep doing more of, as they were incredibly popular.
“Addressing both specific issues of the season and ongoing issues faced by the
Conference participation reflects increased interest in olives
AOA CEO Michael Southan said the strong commercial and grower support for this year’s event reflects the renewed interest in the olive industry being experienced in Australia and across the globe.
“What’s really interesting is that it comes on the back of a tough year for the industry and high prices for olive oil,” he said.
“While that’s beneficial for those with oil to sell, it could have been potentially damaging if consumers decided it was too expensive and looked at moving to other oils. Some did but by and large Australian consumers stayed with it, as they value the health benefits and flavour above the competitor oils.
“That’s a credit to the messages that as an industry we’ve been putting out: competitions like the Australian International Olive Awards have been promoting and measuring quality, and providing feedback to the growers on where their oils sit; the work done by the Olive Wellness Institute providing technical information about the health benefits of EVOO; and the great work that the growers have done in providing a wide range of products from boutique through to bulk, along with information about flavours, varieties, culinary uses and health benefits. All of that keeps the product interesting and exciting for consumers, and helps retain and build the demand for Australian olive products.”
industry, they’re an opportunity for people with diverse experience and approaches to those issues to talk about what they do - and the chance for people to expand on that with questions, including in relation to their own situation.
“This year’s panel topics responded to what people told us were the issues they’re dealing with right now, and next year’s will be on whatever big issues are happening then. We’ve already had one grower with suggestions for the panel session next year and we really welcome that input and engagement.”
Industry-wide effort
Southan said the success of this year’s event is due to the contributions of people right across the industry.
“Leading the list is AOA Administration Manager Liz Bouzoudis, who handles all the event logistics and is hands-on managing the program as it rolls out. The biggest
thank you definitely goes to her.
“Thanks also to all the presenters and field day hosts for their time and expertise, and to the sponsors and exhibitors whose support makes the event viable.
“And finally, thanks to all the industry
members who attended and participated. We hope you found it valuable and enjoyed yourselves at the same time. Hopefully we’ll see you again next year somewhere in South Australia.”
Thank you, 2024 Conference Sponsors & Exhibitors
Face-to-face expert advice and information
Event sponsors and exhibitors are an integral part of the annual industry Conference & Trade Exhibition, directly showing their support of the industry through their participation in the event. Their financial support enables the AOA to keep delegate registration fees consistently affordable, while their attendance allows delegates direct access to the latest advancements in industry-specific technologies, products and services.
Most importantly, it provides delegates the opportunity to speak to the people who make, sell and/or provide the service, getting first-hand answers and expert advice - and discovering new ways to improve your grove, production and business practices.
Service all year round
Throughout the year those businesses continue to support our industry through the provision of those goods and services - and that invaluable advice - playing an important role in producing the quality olive products that Australia is increasingly becoming recognised for. They’re out there looking for new ways to help you become better, more efficient and more profitable producers, and providing direct access to those tools.
Support the businesses who support your industry
The AOA greatly appreciates the invaluable support provided for the 2024 AOA National Olive Industry Conference & Trade Exhibition, and encourages all industry members to in turn support the businesses which sponsored and/or exhibited at the event.
You’ll find information about the products and services offered by all of the 2024 Sponsors and Exhibitors, along with contact details, on the Conference website: www.nationaloliveconference.com.au
Eclipse Enterprises’ Con Atsalis and Annie Paterson, Nullamunjie Grove.
Jennifer Ma, Clydebank Farm and Mount Torrens Holding’s Jared Bettio.
2024 National Industry Conference Sponsors & Trade Exhibitors
Australian & New Zealand Olivegrower & Processor - Sponsor www.olivebiz.com.au
Australian Olive Association - Event Organiser & Sponsor www.australianolives.com.au
Deltagen Australia - Bronze Sponsor and Exhibitor www.deltagen.com.au
Department of Primary Industries and Regional Development AgEnviro LabsTea Break Sponsor and Exhibitor www.dpi.nsw.gov.au/labs
Deltagen’s Adrian Dinsdale (left) and Greg Wharton, Sherwood Foods.
Gallard Group’s Hamish Roy (left) and Bernie Woollard, Yarrum Agriculture
The Olive Wellness Institute’s Jasmine Diamantaros (left) and Ellen Slobe, Olives WA
Modern Olives’ Ava Lopez (left) and Ella Bowley, with Ceilidh Meo, Apulia Grove and Oliver Portway, Mellor Olsson Lawyers.
2024
Register to exhibit at the 2025 AOA National Olive Conference & Exhibition
Are you a provider of goods and services to the Australian and New Zealand olive industries?
There’s no better way to market your business than meeting potential new customers in an industry-focussed setting, while also catching up face-to-face with existing customers. So the 2025 AOA National Olive Conference & Exhibition will be the next “must attend” marketing event, providing the opportunity to connect with growers and producers, learn about their individual needs and provide expert advice and solutions on the spot, as the industry discussions are happening.
2024 Exhibition sold-out
The 2024 Exhibition was sold-out, with a waiting list of additional businesses left disappointed. The 2025 AOA Conference & Exhibition will be held in late October, so if you’re keen to sign up as an exhibitor please get in touch and register your interest now. Spaces are limited and will be filled on a first-come-first-booked basis.
Contact Exhibition Manager Gerri Nelligan at editor@ olivegrower.com.au and we’ll make sure you’re included in the initial event mail-out.
Pellenc’s Upul Herath (left) and David Dickinson (right), with David Neumann
Orchard Mate’s Emma Craske and Michael Brown (right) with Stefan Falkes, Cobram Estate Olives.
NSW DPIRD AgEnviro Labs’ Belinda Taylor (centre) and Chris Wallace, with John Leonard, Spotlight Productions.
Smart Commercial Solar’s Kealy Day (second left) and Lauren Hamilton, with David Kemp, Tawarri Grove (left) and John Symington, Australian Olive Services.
Tornado Pumps & Sprayers’ Paul Blasutto (right), with Steve Barilla, Sicma - South Australia (left) and Joel Booty.
North Island producers surf wave of success at 2024 NZ EVOO Awards
NZ EVOO Awards - 2024 Major Awards
Best in Show
Best in Show - Telegraph Hill Premium Blend, Hawke’s Bay
Best Boutique - Blue Earth Estate Intense, Wairarapa
Reserve Best in Show - River Grove Koroneiki, Wairarapa
Reserve Best Boutique - Leafyridge Olives Picual, Wairarapa
Best Flavoured Oil - Vernazoni Agrumato, Auckland
Best Label - Old French Road, Canterbury
Best Processor - Leafyridge Olives, Wairarapa
Best in Class - Boutique
Medium Single Varietal - Leafyridge Picual, Wairarapa
Medium Blend - Awanui Olive Oil, Central Otago
Intense Single Varietal - River Grove Picual, Wairarapa
Intense Blend - Blue Earth Intense, Wairarapa
Best in Class - Commercial
Mild Single Varietal - Telegraph Hill Premium Blend, Hawkes
Bay
Medium Blends - Kapiti Olives Koroneiki, Kapiti
Medium Single Varietal - Olivo Estate Barnea, Wairarapa
Intense Single Varietal - River Grove Koroneiki, Wairarapa
Intense Blends - Waiwaia, Waiheke
Best in Class - Flavoured
Flavoured Citrus - Vernazoni Agrumato, Auckland
Flavoured Other - Kakariki Olives Chilli Oil, Nelson
Special Awards
Best Label - Old French Road, Canterbury
Best Processor - Leafyridge Olives, Wairarapa
Typically dominated by South Island producers, the 2024 NZ Extra Virgin Olive Oil Awards saw a turn of the geographical tide, with North Island producers taking home all five of the major oil awards. One of the two special awards also went to a North Island producer.
Best in Show for 2024 went to Hawke’s Bay producer Telegraph Hill for its Premium Blend, which combines estate-grown Koroneiki with the same varietal from other groves he manages. The Premium Blend was also awarded Gold and the trophy for Best in Class, Mild Single Varietal.
The 2024 Best Boutique trophy went to Blue Earth Estate’s Intense EVOO, a blend of estate-grown Koroneiki and Manzanillo fruit. The Intense also saw Gold and Best in Class, Boutique Intense Blends head home to the olive grove and vineyard in Martinborough, Wairarapa.
The trophy for Best Flavoured Oil was awarded to a lemon Agrumato oil made by Vernazoni, a boutique grove in Kumeu, Auckland. Impressing the judges with its clean lemon zest and fruit characteristics, the Agrumato was also awarded Gold and Best in Class, Flavoured Citrus.
Reserve major winners
Joining them on the winners’ podium were Reserve Best in Show winner River Grove and Reserve Best Boutique winner Leafyridge Olives, both also Wairarapa producers.
New Zealand - 2024 NZ EVOO Awards
Best EVOO of Show, Best in Class - Medium Blend: Geoff Crawford, Telegraph Hill, with sponsor Roland Martin, HortiCentre Group.
Reserve Best in Show, Best in Class - Commercial Intense Single Varietal: Steven Price, River Grove with judge and sponsor Claudia Guillaume, Modern Olives.
A commercial grove in Masterton, River Grove earned the award with its Koroneiki single varietal, noted for its intensity of aroma and also awarded Gold and Best in Class, Commercial Intense Single Varietal. River Grove added another Gold for its Picual, and Silver medals for its Chemali and Frantoio varietals and South Grove Blend.
Grove owners and also processors, Leafyridge Olives’ honour was for its Picual single varietal oil, which stood out for its intensity and multi-layered complexity. The Picual also earned Gold and Best in Class, Boutique Medium Single Varietal, while Leafyridge’s Pendolino took a second Gold and its Frantoio and Leccino varietals both earned Silver medals.
Return of intensity
Olives NZ EO Emma Glover said the high quality of this year’s winning oils came despite the mixed weather conditions faced by many producers during the growing and harvest seasons, and are proof of the dedication and hard work of the growers and processors.
She noted that increased access to irrigation was also a factor for many successful growers.
Boutique Best in Show, Best in Class - Boutique Intense Blends: Mike and Margaret Hanson, Blue Earth with judge and sponsor Claudia Guillaume, Modern Olives.
Best Flavoured Oil, Best in Class - Flavoured Citrus: Murray and Alwyn Thoms, Vernazoni with sponsor Linda Smith, The Grove Supply Co.
Best in Class - Commercial Medium Blend: Grant Crosse, Kapiti Olives with sponsor and judge Claudia Guillaume, Modern Olives.
Best in Class Commercial Intense Blend: Shelley and Paul Stockman, Waiwaia with sponsor and judge Claudia Guillaume, Modern Olives.
Best in Class - Boutique Medium Blend: AJ Manaaki Hope, Jodie Hope and Merryn Thompson, Awanui Olives.
Also notable was the return of the more intense oils for which New Zealand production is known, following several wet years across the country which produced overall milder oils.
Head Judge Charlotte Connoley praised the diversity of blended oils this year, noting the attention given to creating harmonious oils which showcased the aromatic characteristics, whilst still ensuring a complex and balanced palate.
And the single varietal classes evidenced the growing maturity of the industry and production knowledge, she said.
“The best of these oils were great examples of their varieties: fruity, complex and with characteristics which persisted.”
The statistics
The competition received a total of 99 entries, down from 119 in 2023 and 152 in 2022, with 86 (87%) awarded medals - 17 Gold (32 in 2023, 47 in 2022), 53 Silver (74 in 2023, 88 in 2022) and 17 Bronze (6 in 2023, 12 in 2022). In comparison with the past two years, 2023 saw 94% of entries awarded medals and in 2022 it was 97%, with a medal percentage breakdown of Gold 19% (29%, 32%), Silver 62% (66%, 60%) and Bronze 19% (5%, 8%).
Wairarapa once again led the regional medal tally with a total of 30, followed by Kapiti 24, Nelson 8, Canterbury 6, Central Otago and Auckland 4 each, Hawke’s Bay and Bay of Plenty 3 each, Marlborough 2, and Northland and Waiheke Island 1 each.
A complete list of the results is available on the Olives New Zealand website - www.olivesnz.org.nz - under the Awards dropdown.
Reserve Best in Boutique, Best in Class - Boutique Medium Single Varietal: Ruth Leaf-Wright, Leafyridge Olives with Roland Martin, HortiCentre Group.
Best Label: Jan Whyte, Old French Road (right) with and sponsor Lisa Holmes, Arthur Holmes Ltd.
Best Processor - Ruth and Craig Leaf-Wright, Leafyridge Olives, with Lisa Holmes, Arthur Holmes Ltd (centre)
Best in Class - Flavoured Other: Brenda Gregory, Kakariki Olives with sponsor Linda Smith, The Grove Supply Co.
Soil health and water use efficiency
While olive trees are traditionally thought of as drought-resistant, there’s increasing recognition that most groves will need at least some additional water to produce a viable crop. So with summer now well and truly here, it’s time to focus on ensuring sufficient moisture for your trees and developing fruit. Let’s look at the best ways: efficient irrigation and increasing soil water-holding capacity.
Water use efficiency
Using water efficiently means applying enough water to meet the needs of the crop - not more, not less.
Water use efficiency calculations (water use index) can be used to monitor the performance of irrigation practices. Examples are:
Yield
Irrigation water use index (IWUI) for crop =
Irrigation water use index (FWUI) for farm =
(tonnes [t] per hectare [ha])
Irrigation water applied (Megalitre [ML] per [ha]) or [mm]
Total crop water requirements [ML/ha] or [mm]
Total water supplied (incl. rainfall) [ML/ha] or [mm]
Ways to improve water use efficiency
Determine a water budget for the crop. This is best by crop stage, to measure actual water applied including rainfall and irrigation.
• Confirm soil texture and conditions and the variability of soil across an area to determine whether irrigation should be varied for different zones, if possible.
• Plant-available water that can be easily taken up by crops is called Readily Available Water (RAW). Calculate RAW in the rootzone to determine how much plants can easily extract. RAW gives information about the maximum amount of irrigation which can be applied at any one time.
Check the wetting pattern of the soil after irrigation to ensure that the entire root zone gets wet and determine how much water is needed to achieve this, without run-off or puddling.
Monitor soil moisture in the rootzone visually/by feel and using technology to manage irrigation scheduling. Ensure the sensors you are using are suitable for your soil type(s) and outputs are calibrated according to soil texture if the readout is % water.
Maintain healthy soil conditions to maximise the amount of water a soil can hold, and plants can access.
Healthy soil conditions
A soil in good condition consists of around 50% solid matter; this includes organic matter. The remaining space should be half filled with air and half with water (Figure 1). A compacted soil with poor structure holds less air and water than a soil in good condition.
Organic matter provides the food for soil life and helps build good soil structure required for air flow, water storage and healthy root growth. The greater the intensity of cultivation and paddock traffic, and the more often long fallow periods occur, the greater the loss in soil organic matter and negative effect on soil structure (compaction). Maintaining soil cover and returning crop residues, or importing organic soil amendments such as compost, can reduce or prevent the loss of organic matter.
Figure 1: Ideal composition of soils.
Organic matter is the main driver of soil health
The amount of organic matter a soil can accumulate and maintain greatly depends on its texture (composition of sand, silt and clay) and the climate, if the pH is not too low or high. The hotter or colder the climate, the less organic matter a soil will typically have. The higher the sand content, the less organic matter a soil can accumulate.
The amount of organic matter in soils not used for agriculture is a good indication of the level a soil of a certain texture can hold.
Fallowing, tillage and erosion are the main ways organic matter is lost.
A healthy soil promotes good root growth which in turn means that plants have more access to water and nutrients held by the soil. One great benefit of improving soil health lies in the relationship between soil organic matter and a soil’s capacity to hold plant-available water.
According to many studies, every 1% increase in organic matter (0.58% organic carbon) to a depth of 15cm can lead to an increase in water-holding capacity of 3000 L/ha to 185,000 L/ha; the latter is assuming organic matter holds about 10 times its weight. The actual increase depends on the type of organic matter, soil texture and climate. Macropores created by organic matter have important effects in increasing water infiltration and gas (e.g. oxygen) transport. In addition, adding organic matter can create a mulching effect that reduces soil moisture evaporation losses, thus maintaining soil water content.
Organic matter binds soil particles together, provides overall better stability, resilience against compaction and evens out temperature fluctuations.
It will also greatly assist in drainage, preventing plant death/disease from waterlogging. Apart from the structural (physical) benefits, organic matter has positive effects on soil chemistry and biology. It is a
Key messages
• Soil organic matter can improve soil water holding capacity.
Readily available water (RAW) and soil texture
When comparing soils in good condition, loam, silt loam and clay loam soils have the highest volume of RAW.
The higher the sand content, the lower the RAW.
Clay soils have RAW similar to sandy loams (about 6-8%).
nutrient reservoir, increases nutrient holding capacity, nutrient cycling, buffers soil pH and provides food for soil life, which can help to suppress soilborne diseases.
Increasing soil organic matter can significantly enhance resilience of soils and cropping systems, to both dry and wet conditions and other adverse influences.
Soil condition can be measured via regular conventional soil tests that include organic carbon (OC% x 1.7 = OM%) or organic matter (OM%/2 = OC%) test. Penetrometer or water infiltration tests and assessing surface crusting/cloddiness can be helpful, if done at the same soil moisture level. Tight clods and surface crusting are signs of poor structure and thus poor water holding capacity and soil health.
More information: Soil Wealth ICP project
This information was sourced from the Soil health and water use efficiency fact sheet, produced by the Soil Wealth ICP. You can access more invaluable information from the Soil Wealth ICP website - www. soilwealth.com.au - under Resources.
The levy project Soil Wealth and Integrated Crop Protection (Soil Wealth ICP - MT22004) provides research and development (R&D) extension and communication services on improved soil management and plant health to the Australian vegetable and melon industries. The project is delivered by Applied Horticultural Research and RMCG, funded by Hort Innovation using the vegetable and melon research and development levies and contributions from the Australian Government.
• Tillage, fallowing and crop removal all cause losses of soil organic matter.
• Cover cropping and soil amendments can improve soil organic matter.
• Irrigation scheduling and soil moisture monitoring are tools for improving water use efficiency.
• $260 per hr using a vibrating trunk shaker with umbrella.
• Depending on management of grove, elevation and yield, we can average 1 tree per minute.
• Floatage - depending on distance - approximately $500
PROCESSING RATES:
• For 1 ton: from approximately $350 per ton + GST
• 1-4 ton: from $300 per ton + GST
• Over 4 ton: from $250 per ton + GST
• No start-up fee for processing
• Bin hire: $1 per bin per day TRANSPORT:$3 per km
MARKET: We have buyers available to buy your oil
With 25 years experience harvesting over 400 groves all aver Australia and having escorted 11 olive study tours worldwide, I have much knowledge to share with you regarding: WATERING, PRUNING, WEEDING, VARIETIES, SPACINGS, FERTIGATION that will increase your yield.
Satellite technology in agriculture
Michael Brown, Orchard Mate
Satellite technology has revolutionised agriculture, empowering farmers to make data-driven decisions, optimise resources, and monitor crop health over large areas. This technology enables precision agriculture practices, which can lead to improved yields and more efficient use of inputs such as water and fertilisers.
As satellite technology continues to advance, we can expect even more precise and actionable data for farmers. The first artificial satellite, Sputnik 1, was launched in 1957. By early 2021, approximately 3,400 operational satellites were orbiting Earth. Remarkably, this number has more than doubled in just two years, with over 7,500 operational satellites by the end of 2022 [1].
This surge is due to both cheaper, smaller satellites deployed in large constellations and plummeting launch costs, which have decreased from $85,000 per kilogram in the 1980s to around $3,000 today [2], making satellite data increasingly accessible.
Eyes in the sky: how satellites aid farmers
Satellites orbiting the Earth collect a wealth of data that, when analysed, provide valuable insights for farmers. You can access this information right now for free through the Copernicus browser
(https://browser.dataspace.copernicus.eu) and explore some of the following benefits:
• Crop health monitoring
» Multispectral sensors detect plant health variations across vast areas. The Normalized Difference Vegetation Index (NDVI), a common metric for vegetation health, reveals stress from pests, diseases, or nutrient deficiencies (Figure 1).
• Irrigation management
» Thermal sensors measure land surface temperatures, identifying water stress areas. This enables efficient irrigation, especially in water-scarce regions.
• Yield prediction
» Tracking crop development over time helps predict yields accurately, aiding harvest planning and market forecasting.
• Soil quality assessment
» Spectral analysis of satellite imagery reveals soil composition and quality, informing decisions about fertilisation and crop rotation.
Limitations and challenges
While satellite technology offers numerous benefits, it's important to understand its limitations:
• Resolution limits
» Even the highest resolution satellite images (0.5m) can't detect some ground-level details crucial for farming. Lower-resolution images (3-5m) offer more frequent updates and are cheaper but miss even more details. The Copernicus browser is free but only offers 10m resolution (Figure 2). Advancements in AI may enable analysing valuable information even at these lower resolutions, detecting nuanced crop variations despite the resolution restrictions.
Figure 1: Difference in NDVI between healthy and stressed vegetation.
• Atmospheric Interference
» Clouds and atmospheric conditions can distort or block satellite imagery. Correction algorithms help, but thick cloud cover can cause data gaps for optical satellites. Some radar satellites can penetrate clouds but provide different data types.
• Data Interpretation
» Satellite imagery can be complex to understand. AI and machine learning are helping by turning intricate data into clear, actionable insights for farmers.
• Accessibility
» While costs are decreasing, high-resolution imagery and analytics can still be expensive. Additionally, the digital literacy required to effectively use satellite data tools can be a barrier for some farmers, particularly in regions with limited exposure to advanced agricultural technologies.
The future of satellite technology in agriculture
Satellite technology's key advantage is remote monitoring, which is crucial for Australia's vast, diverse agricultural landscapes. From Western Australia's wheat belts to Queensland's sugar cane fields, satellites enable efficient management and timely decision-making in isolated operations.
Integration with IoT sensors and AI-driven analytics provides the opportunity to derive even deeper insights directly to farmers without specialist interpretation.
This transformative technology could help increase farm efficiency, productivity, and sustainability.
More information
If you're interested in learning more about grove management using satellites, contact Michael on 0439 630 578 or michael@ orchardmate.com, or go to www.orchardmate.com
References:
[1] Union of Concerned Scientists. (2023). "UCS Satellite Database". https://www.ucsusa.org/resources/satellite-database
[2] Jones, H. (2020). The Recent Large Reduction in Space Launch Cost. NASA Technical Reports Server. Retrieved from https://ntrs.nasa. gov/citations/20200001093.
Digital marketing: big opportunities for small business
Lauren
Unlocking the power of data: how to use analytics to drive sales
Digital marketing is no longer just about beautiful photos and clever captions. Today, data is the secret ingredient helping businesses of all sizes - including olive growers - to connect with customers and boost sales. And the best part? You don’t need to be a tech wizard to start using analytics.
Here’s how you can make sense of the numbers and use them to grow your olive business.
Why analytics matter
Have you ever wondered why some of your Instagram posts get loads of likes, while others barely make a ripple? Or why people visit your website but don’t make a purchase? Analytics hold the answers. By tracking what your audience is doing online, you can uncover patterns and make better decisions about your marketing. It’s
like having a crystal ball that shows you what’s working (and what isn’t).
Getting started
You don’t need expensive tools to get started, there are free and easy options available:
Google Analytics: Perfect for tracking website traffic. You can see how visitors found you, which pages they looked at, and how long they stayed. Get started at https:// analytics.google.com/analytics/web/ Facebook and Instagram Insights: These built-in tools show you how your posts are performing, who your followers are, and what times they’re online. Learn more at https://www.facebook.com/business/insights Shopify (or other e-commerce platforms): If you sell online, platforms like Shopify provide dashboards showing your best-selling products and sales trends.
What to Look For
Once you’ve set up your analytics tools, focus on these key areas:
1. Social media engagement
Look at which posts get the most likes, comments, and shares. Are recipe videos performing better than farm photos? This insight helps you focus your efforts where they count.
2. Website behaviour
Use Google Analytics to identify popular pages on your site and spot where visitors are dropping off. If people abandon their carts during checkout, it might be time to simplify the process.
*Note: I unpacked the dos and don’ts of a good website store in my last column, so check out pages 40-41 of the September edition for more information.
3. Audience insights
Social media analytics show where your
followers live, their age range, and when they’re most active. This can help you target your posts more effectively.
4. Sales data
Which products are selling best? Are gift sets more popular than individual bottles? This information can guide your marketing campaigns and stock decisions.
Turn insights into action
Data is only useful if you act on it. Here are some simple steps you can take:
• If your posts about olive oil health benefits do well, create more of them. Maybe think about a blog series.
• Spotting a surge in website traffic from
a specific city? Consider running ads targeted at that area.
• If your online store shows that flavoured oils are flying off the shelves, promote those products in your next campaign.
It’s easier than you think Analytics might sound technical, but it’s really just about paying attention to what your audience is telling you - through clicks, likes and purchases. With a little curiosity and the right tools, you can unlock insights that help your olive business thrive.
Start small, explore the data and watch the magic happen. And remember, the numbers aren’t just cold facts, they’re clues
to what your customers love most about your products.
Getting started
Here are some web addresses to help you get started:
Google Analytics Beginner’s Guidehttps://analytics.google.com/analytics/web/ Meta Business Suite Insights (Facebook & Instagram) - https://www.facebook.com/ business/insights
• Complete packaging service - just send your oil to us and
• All your packaging needs - from 1 litre casks up to
Plastic not always fantastic for olive oil
There’s a new trend on the olive oil packaging scene, with plastic squeezable bottles the latest market offering. The internet-driven packaging has been a hit with the bright young consumer crowd but, given what we know about best practice olive oil storage, is it a trend producers should really be following?
AOA OliveCare® Administrator and CEO Michael Southan says no.
“The research tells us that these marketing fads fly in the face of industry best practice with regard to high quality extra virgin olive oil,” he said.
“Given the huge popularity of cooking shows in recent years, and the fact that many chefs decant oil into squeeze bottles for speed and ease during service, it’s easy to see why consumers would think it’s a great packaging option.
“But while it is common practice for olive producers to transport oil from their processor to their storage tanks in food-grade plastic IBCs, we know that most plastic containers should only be used for very short-term storage or transportation of olive oil. In all cases, it is crucial to ensure that the type of plastic being used limits the amount of oxygen permeability.
Product quality risks
“The main reasons for that are because most plastics don’t protect oil from oxygen, and therefore oxidation and rancidity. There’s also the risk, with some plastics, of the cross-transfer of oil-soluble chemicals.
“And while these new squeeze bottles are opaque, and therefore don’t expose the oil to UV/light, they offer very little protection from one of the other big ‘enemies’ of EVOO quality, heat.
“So chefs using oil from a squeeze bottle which is decanted and emptied possibly several times per service is one thing, but having it sitting in a plastic bottle from packaging through transportation,
then on a shelf and for however long it’s on the go in your house, is a completely different scenario.”
Effects on shelf life
The issue of product quality preservation was covered by Cobram Estate Joint CEO and technical expert Leandro Ravetti, when he took Olivegrower readers through the methods and considerations involved in calculating the shelf life and Best Before Date for an olive oil.
“The quality of extra virgin olive oil decreases during storage, attributable to oxidation that leads to rancidity and to hydrolytic degradations (decomposition by chemical reaction with water), causing partial loss of minor components,” Ravetti said.
“Extra virgin olive oil shelf-life could be defined as the length of time, under normal storage conditions, within which no off-flavours or defects are developed, and quality parameters such as peroxide value and specific absorbance are retained within accepted limits of the relevant standards.”
Ravetti notes that there are protective factors inherent to olive oil composition which positively affect the rate of the process; also a number of variables which contribute negatively to the process.
At the top of the latter list is storage in plastic containers and/or pallecons.
“There is great variability here, depending on the type of container, oxygen and light permeability, volume etc, however research data and
For the best protection of your quality EVOO, recommended options for medium-to-long term packaging include dark glass, tin and bag-in-box.
The science around packaging and EVOO quality
One of the references for this article is the Rural Research and Development Corporation (RIRDC) publication Effect of Storage Containers on Olive Oil Quality. Resulting from research conducted by the Australian Oils Research Laboratory (AORL), supported by RIRDC and the Australian Olive Association, the report assesses the impact of storage in a range of storage containers on extra virgin olive oil quality.
In particular, the report describes the effects of short-term storage of olive oil in plastic containers and the influence of this storage on oil quality. Given plastics vary greatly in composition, and therefore suitability for food storage, the report details the consequences of using various plastic containers when storing or transporting extra virgin olive oil.
The outcome reinforces that the best storage conditions for olive oil is in opaque, impervious and inert containers, stored at cool temperatures. The authors found that:
• Stainless steel or glass would appear to be the best options for long term storage.
• Metallised flexible bags used for short term transport may provide reasonable protection.
• Storage in clear plastic, particularly in the light and at elevated temperatures, is clearly unacceptable and will result in total loss of extra-virgin olive oil quality within weeks and perhaps days. Re-use of these containers would appear to be highly undesirable and would be expected to cause more rapid degradation.
You can download the full report from the AgriFutures Australia website. Go to www. agrifutures.com.au and type Effect of Storage Containers on Olive Oil Quality into the search engine.
real evidence suggest that shelf-life expectations drop dramatically and are far lower than those for oil stored in stainless steel tanks,” Ravetti said.
Breaking that down, he cited that:
• metallised and silver lining nylon and polyethylene bags provide the best conditions, with drops between 15-30%; high density polyethylene containers typically show shelf life drops between 60-90%, depending on oxygen permeability and UV filters;
plain polyethylene bags and containers provide the worst results.
Not all plastics are equal
Looking into the material from which squeezable bottles are made (not easy to determine), it appears they are commonly low-density polyethylene (LDPE). On the upside, LDPE is noted to have a good resistance (minor attack/very low chemical reactivity) to vegetable oils.
However, LDPE has an oxygen transmission rate (measured as cc of O2 per m2 per 24 hour per atm for 1mm of thickness) of more than 200cc at 25 degreesC (and more at higher temperatures - i.e. near a stove).
Another important consideration is that the characteristics of polymers vary widely due to manufacturing and quality standards, with research finding that soft plastics and lower-quality materials have shown potential chemical interactions with their contents and air permeability. Country of manufacture is an important factor here.
It’s also interesting to note that the owner of one popular squeeze bottle olive oil product specifically states that their olive oil is “…meant to be squeezed, not saved”- and presents its refill products in tins.
Microplastics
And then there’s the discussion around microplastics.
Professor Alfred Poulos PhD has conducted research into genetic diseases, fats and fat metabolism, and was Chief Medical Scientist at South Australia’s Women’s and Children’s Hospital, for many years.
Having chiefly focused on the role fats play in health and disease, he has recently looked at the chemical pollutants present in our food, water and the environment. One is microplastics, pollutants formed by the breakdown of plastics.
Professor Poulos said that microplastics are virtually everywhere, and impossible to avoid, but there are small ways to reduce consumption in everyday life. In particular, he advises limiting the use of plastic bottles - especially when it comes to olive oil.
"If you buy olive oil and it's in a plastic container, one of the things that happens is some of the plastic ends up being dissolved in the oil," he said.
“When I buy oil, I make sure I buy it in a glass bottle."
Consider carefully
All of these factors and others, Southan says, need to be considered by producers when contemplating giving your EVOO the squeeze bottle marketing treatment.
“We’re not saying that high-quality plastic containers can’t be safely used for olive oil, and we certainly get that it’s a popular trend at present, but we know that overall plastic and high-quality extra virgin olive oil are not a great fit,” he said.
“Add in the lack of control over storage conditions and usage timeframes for the packaged product, and the high variability of container quality, and the potential for oil degradation is very real.
“And when the reputation of your product and brand is at stake, is it really worth the risk?”
Sources and references: www.abc.net.au;
Determining shelf life: how can small growers do it on a minimum budget - Australian & New Zealand Olivegrower & Processor, September 2017; Effect of Storage Containers on Olive Oil Quality - RIRDC Publication No. 09/160
Cyber security for small business
Cyber threats are on the rise and businesses are an attractive target for cybercriminals.
Scams, email attacks and malicious software can cost a lot of time and money, and even put a halt to your business dealings. They can also compromise your sensitive data and reputation.
That’s why actively protecting your business from cyber threats is crucial. It can seem like a daunting task, so the Australian Signals Directorate's Australian Cyber Security Centre (ACSC) has put together a cyber security checklist for small businesses, to help guide you on your way.
Secure your accounts
• Turn on multi-factor authentication wherever possible, starting with your most important accounts.
• Use a password manager to create and store unique passwords or passphrases for each of your important accounts.
• Limit the use of shared accounts and secure any that are used in your business.
• Ensure each user can access only what they need for their role.
Protect your devices and information
Turn on automatic updates for your devices and software.
• Create and implement a plan to regularly back up your information. Set up security software to complete regular scans on your devices.
Cyber Security Assessment Tool/Cyber Health Check
The Department of Industry, Science, Energy and Resources has developed the Cyber Security Assessment Tool to help improve cyber security skills among Australian small and medium businesses. By answering some simple questions, the tool will let you know how cyber secure your business is and give you a list of resources to help you improve. You can download this guidance as a PDF to track your progress.
Note: From January 2025 the Cyber Security Assessment Tool is being replaced by the Cyber Health Check, a similar online tool to self-assess businesses cyber security and provide guidance for improvement. Find out more and access the tool at business.gov.au - Resources for Business and Government.
• Speak to an IT professional about ways to secure your network.
Read through the Australian Cyber Security Centre (ACSC) resources on website security (go to www.cyber.gov.au and search for ‘website’).
• Perform a factory reset before selling or disposing of business devices. Configure devices to automatically lock after a short time of inactivity.
• Understand the data your business holds and your responsibilities to protect it.
Prepare your staff
• Educate employees about cyber security awareness and best practice.
• Create an emergency plan for cyber security incidents.
Register your business as an ASD Business Partner
Australian Signals Directorate’s Business Partnership is available to Australian entities with a valid Australian Business Number (ABN) who would like to receive the latest information from the ASD's ACSC.
It provides partners with a better understanding of the cyber security landscape and outlines the steps required to keep their systems and networks secure, and protect themselves from cyber security threats.
Register, and access a wealth of additional resources and assistance, at www.cyber.gov. au/smallbusiness.
Three things olive growers need to get right: PruningHarvesting - Processing
At Australian Olive Services we are growers too and have focused on getting these critical activities right.
We have modern and efficient machinery and work hard to ensure we are minimising costs while maximising olive and oil production.
Pruning: Whether it is an annual trim or a serious grove renovation, our pruners can prune your trees quickly and effectively.
Harvesting: Our Catchall harvesters can harvest 1,000 trees a day with excellent fruit removal. Even better, they are tracked, so they can handle mud as no other harvesters can.
Processing: We have three modern and efficient mills across Victoria and South Australia, and have ample capacity so we can process quickly but gently, optimizing extraction while preserving quality.
We can help you improve, so do call us!
Australian Olive Services
P: 0428 902 337
E: info@australianoliveservices.com.au
W: www.australianoliveservices.com.au
Table Olive Producers of Victoria - Fermenting and processing Australia's finest table olives
Table Olive Producers of Victoria (TOPV) exists to grow the Australian table olive industry.
We do this by offering growers a comprehensive solution for picking, processing and final packaging of quality Australian table olives.
Similarly, we offer customers a wide variety of Australian grown and produced olives that can be packaged in barrels, buckets, jars or pouches (pitted and whole).
Volume is critical to produce olives that are both high in quality and competitive in price.
TOPV can provide the scale and expertise to growers and customers alike (both small and large) to ensure that Australia becomes as renowned for its olives as it is for its extra virgin olive oil.
Work with us in 2025
We are currently seeking orders and expressions of interest for the 2025 season, for supply in barrels, buckets, jars or pouches.
We are also seeking fruit growing and supply partners for the 2025 season.
Please get in touch and see how we can work together.
Table Olive Producers of Victoria
P: 0413 948 843
E: info@tableoliveproducers.au
W: www.tableoliveproducers.au
12 December
AOA-NFF Field Day - Tanunda, SA www.olivebiz.com.au
AOA National Industry Conference & Exhibition ✓ Point of sale marketing merchandise
PHA Biosecurity Levy
Peak Industry Body – Advocacy and Representation – Your voice to Government
Market surveillance and reporting ✓ Grower field days and seminars ✓ Industry communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz
AOA Facebook page
Tastebook program
Registered pesticide minor use permits holder for industry
