June 2022 Australian & New Zealand Olivegrower & Processor by Sandra Noke

AIOA winners:

small scale, big success

2022 June

NY/Japan competition results Final NZ Focus Grove field report EVOO nutritional value health claims 2022 National Olive Conference & Exhibition preview

Contents

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 Managing Editor Gerri Nelligan editor@olivegrower.com.au

Contents

June 2022 Issue 124

News Cobram tops World’s Healthiest EVOO list

Med Diet named 2022 Best, Healthiest … and more

Multi-medal success for local EVOOs at NYIOOC

… and more at OLIVE JAPAN

News - awards 2022 olive competitions Aust/NZ - key dates and details

Advertising Gerri Nelligan editor@olivegrower.com.au

New awards, new opportunities to win, at 2022 Australian International Olive Awards 12 Michael’s Olives prescribes nature’s best medicine

Production Sandra Noke production@olivegrower.com.au

Homeleigh Grove continues its award-winning ride

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. Circulation & Advertising Enquiries editor@olivegrower.com.au Contributions 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. Printing Lane Print & Post Adelaide Australian Olive Association ABN 57 072 977 489 PO Box 3012 Allambie Heights LPO Allambie Heights NSW 2100 Ph: (+61) 0478 606 145 E: secretariat@australianolives.com.au

Conference 2022 National Olive Conference & Exhibition - let’s get physical!

R&D Insights – Hort Innovation

New Zealand Focus Grove Project finishes on fruitful note

Olive business Key focus areas for digital marketing in 2022

Best practice packaging and distribution

Registration open for new .au domain names

Products and services SICMA’s specialised mechanical olive harvesters reduce costs, improve oil quality

What’s on/Advertiser index

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 Olivegrower & Processor is copyright © Australian Olive Association Ltd. All rights reserved.No part may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical including information and retrieval systems) without written permission of the publisher. While every effort has been made to ensure the accuracy of information, the publisher will not accept responsibility for errors or omissions, or for any consequences arising from reliance on information published.

With just 300 trees and an average production of 200-250L, Michael Johnston’s olive business is a one-man show, so he deserves to be proud of his 2021 AIOA results - Gold and two Champion trophies for his Frantoio EVOO. Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 3

News

June already … where does the year go? For most of you, it’s recently been spent in the grove and/or processing shed, working through this year’s harvest. For some it’s been rewarding, for others disappointing, in terms of quantity at least. When it comes to quality, though, it’ll no doubt be another sensational year for our homegrown EVOO and table olive products – and a big line-up for the major awards at the 2022 Australian International Olive Awards. Entries are now open, so make sure you get yours in soon. I’m not there yet, but wanted to share this pic of the first crop on my own little (20 tree) grove. Only three years old, and only nine cropped, but we got over 21kg of beautiful fruit. Very exciting! Enjoy the reading; learn and action; and we’ll bring you more in September. Editor Gerri Nelligan and the OG&P team.

Cobram tops World’s Healthiest EVOO list Cobram Estate recently added another accolade to its prolific list, announced joint winner of the #1 Healthiest EVOO award at the World’s Best Healthy EVOO 2021-2022 Contest (WBHEC). Cobram Estate’s Robust 100% Californian (Coratina varietal) shared the first place in this year’s competition with three other oils. All were from traditional ‘Old World’ producers, two from Spain and one from Greece.

World’s Best Healthy EVOO Contest

Instigated in 2017 by the Oleocanthal International Society, the WBHEC is held annually in Malaga, Spain and sees oils awarded for their composition of EVOO’s three major health-promoting chemical parameters: fatty acids, Oleocanthal and total biophenols. All EVOOs entered are assessed by an independent IOS 9000 accredited laboratory with directives from the IOC, with the resulting chemistry forming the basis of judging.

Truth in chemistry

Contest jury member Dr José Antonio Amérigo is an expert in Dietetics and Nutrition, and a member of the Oleocanthal

International Society. He believes that organoleptic tastings “are essential for EVOO” but that when it comes to the health benefits, “the truth is based on chemistry”. “The only thing that guarantees that an EVOO is beneficial for the health of the consumer is the nutritional information, which must be attached to the EVOO bottle,” he said.

Top 10 in all categories

The contest recognizes the top 10 oils in each of the parameter categories and Cobram Estate’s entry was among the winners in all three, placing: • 3rd in Healthy Oleocanthal Composition • 6th in Healthy Fatty Acids Composition • 7th in Healthy Biophenols Composition.

Freshness imperative

Cobram Estate Joint CEO and Executive Director Leandro Ravetti said that the competition’s timing, coinciding with the release of Northern Hemisphere new season’s oils, was the reason the company entered EVOO only from its US production. “We decided to enter just one of our California oils for this award, due to the timing of judging and the importance of

4 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

freshness at the time of analysing antioxidant content,” he said. “It was fantastic to be able to confirm our ability to produce great quality oils not just in Australia but also in the USA.” AOA CEO Michael Southan said the accolade, while for an EVOO produced by Cobram Estate’s US operation, also reflects the quality - and healthiness - of Australian products. “Cobram Estate created their techniques and processes in Australia, and refined them over their many years of Australian production,” he said. “An outstanding industry leader in both scale and technology, they have also generously shared much of their knowledge around production quality with the wider Australian industry, including factors affecting the chemistry parameters known to positively impact health. “This award therefore has knock-on benefits for the whole Australian industry, providing a new opportunity for promotion of both the health benefits of EVOO, and Australian expertise in high-quality EVOO production.” More information: www.worldbesthealthyevoocontest.com.

News

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Med Diet named 2022 Best, Healthiest … and more The 2022 US News Best Diet rating has once again confirmed the superior health benefits of the Mediterranean Diet, ranking the olive oil-rich eating regime #1 in the Best Diets Overall category. Awarded a score of 4.2/5, the Med Diet was also rated #1 in an additional five out of the eight categories: • #1 in Best Diets Overall • #1 in Best Plant-Based Diets • #1 in Best Heart-Healthy Diets (tie) • #1 in Best Diabetes Diets • #1 in Best Diets for Healthy Eating • #1 in Easiest Diets to Follow. Given its focus on long-term health benefits and lifestyle accessibility rather than ‘dieting’ as such, it’s not surprising that the two categories where the Med Diet didn’t earn the top position were both about weight loss, ranking equal #25 in Best Fast WeightLoss Diets and equal #12 in Best Weight-Loss Diets.

Healthy plant fats

The other top-ranking diets in the 2020 listing were the DASH (Dietary Approaches to Stop Hypertension) Diet, which came in second, followed by the Flexitarian Diet at #3 and the Mind Diet at #4. Significantly, all of the top four diets emphasise an increase in plant-based foods and a decrease in saturated fats, core elements of the Mediterranean diet, and all support the consumption of “healthy fats” including olive oil. The US News’ diet rating website in fact describes the Mediterranean diet pyramid as emphasizing the consumption of olive oil. We were pleased to read also the reference to olive oil as “a cooking staple in Mediterranean recipes”, as well the accepted “key salad dressing ingredient”.

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NUMBER ONE

MED DIET The ranking process

The annual US News Best Diets listing ranks the current most popular diets across a number of categories, rating their effects on aspects including heart health, short- and long-term weight loss, ease of compliance, safety and nutrition. For the 2022 listing, detailed assessments of 40 diets were prepared by US News and reviewed by a broad panel of health experts, including nutritionists and specialists in diabetes, heart health, human behavior and weight loss. The experts then rated each diet across the seven categories: ease of following, ability to produce short-term/longterm weight loss, nutritional completeness, safety and potential for preventing and managing diabetes and heart disease. Source: www.usnews.com.

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Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 5

News

Multi-medal success for local EVOOs at NYIOOC Local producers have done our industry proud at this year’s New York International Olive Oil Competition (NYIOOC), with Australian and New Zealand entries awarded a combined total of 19 medals. In a format change for the competition, medal results were released over a six-week period, rather than announced at the completion of judging. For the third year running, the NYIOOC also utilised remote judging for all entries.

Early news for NZ winners

The first New Zealand winners were among the early announcements, with four announced in the first week. Two more followed in week two, making it six out of eight for the NZ medal tally. Heading the country’s winners list were Loopline Olives, who took two of the four Gold medals. The others went to Blue Earth and Totara Tunnel, while Silver medals went to Dali and Kapati Olives.

Victorian sweep

New Zealand producers showed that small is indeed beautiful, taking four Gold and two Silver medals from eight entries.

Australian medal winners

Gold Cape Schanck Olive Estate Picholine Cape Schanck Olive Estate Leccino Cape Schanck Olive Estate Frantoio Cobram Estate Robust EVOO Cobram Estate Ultra Premium Coratina Cobram Estate Ultra Premium Picual Cockatoo Grove Classic Organic Cockatoo Grove Midnight Organic Mount Zero Olives Frantoio Silver Cobram Estate Classic EVOO Oasis Olives Australia Picual Taralinga Estate Robusto Taralinga Estate Premium Blend

New Zealand medal winners Gold Blue Earth Intense Loopline Picholine Loopline Picual Totara Tunnel Frantoio Silver Dali Koroneiki Kapiti Frantoio Blend

Cobram Estate US medals

Gold medals Cobram Estate 100% Californian Robust EVOO Cobram Estate California Select EVOO Silver medals Cobram Estate California Classic EVOO Cobram Estate California Mild EVOO

6 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Victorian producer Cockatoo Grove’s organic EVOOs were awarded two Golds from the NYIOOC judges.

Australian entrants had to wait several weeks longer until the first medals for Australian oils were announced. Three hit the results screen on the same day, all for Mornington Peninsula producer Cape Schanck Olive Estate - and all Gold! More winners were announced over the following weeks, reaching a final total of nine Gold and four Silver medals for Australian EVOOs. And remarkably, all are made by Victorian producers. Those three Golds saw Cape Schanck continue its winning streak at the NY competition, as did Cobram Estate, who equalled that achievement and then raised it with an additional Silver. Cockatoo Grove celebrated two Golds of their own, with another awarded to Grampians producer Mount Zero Olives. Cape Schanck Olive Fellow Mornington Peninsula producers Estate’s Frantoio Taralinga Estate added two Silver medals to was just one of three their past NY success, with a fourth going to varietals awarded Gold in the New Oasis Olives. York competition. Cobram Estate also proved that the quality production practices the company is renowned for are portable, and it can make great EVOO anywhere in the world. The company had impressive NYIOOC success with its US-produced EVOOs, awarded an additional four medals, two Gold and two Silver.

Statistics

Australian producers won nine Gold and four Silver medals from 20 entries (65% success rate), while their New Zealand counterparts earned six Gold and two Silver medals from eight entries (75% success rate). A total of 1186 entries from 28 countries were judged by a team of 21 tasters in 11 countries, with 543 Gold and 258 Silver medals awarded. Monovarietal oils accounted for 669 of the entries and 471 awards (311 Gold, 160 Silver - 70% success rate), while 517 entries were blends, of which 330 received awards (232 Gold, 98 Silver - 66% success rate). There was minimal difference in the results for organic (338 entries 69% success rate) and non-organic oils (848 entries - 67% success rate). Italy submitted the largest number of entries (221), followed by Spain (167) Greece (142) and the US (132), however Croatia was the most successful producing country, awarded 96 medals (69 Gold, 27 Silver) from 112 entries, an 86% success rate. More information: www.bestoliveoils.org.

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News

… and more at OLIVE JAPAN Australian producers also impressed the judges at the OLIVE JAPAN International Olive Oil Competition 2022, awarded three Gold and 11 Silver medals, while New Zealand added to the local success list with a Silver medal for its single entry from Hawke’s Bay producer Telegraph Hill. Top ranking winners were NSW producers ALTO Olives, awarded Gold and two Silver medals, and Cobram Estate, who took the other two Gold and three of the Silver medals. Cobram Estate also earned three Gold and a silver medal for its US produced EVOOs.

Results herald ‘hot competition’ for 2022 AIOA major trophies

Statistics

Australian producers won three Gold and 11 Silver medals for a total of 14 medals from 20 entries. New Zealand had only one entry, which won Silver. A total of 816 entries were judged, with Spain (237) and Italy (157) the largest contributors. Medals were awarded to 580 entries, 299 Gold and 271 Silver. For comparison, the 2021 competition had a total of 811 entries and 669 medals awarded, 341 Gold and 318 Silver. 10 Premier/Best in Show winners were awarded, coming from Spain and Italy (four each), and one each from Morocco and Argentina. More information: www.olivejapan.com/en.

Australian medals

Gold ALTO Olives ALTO Vividus Cobram Estate Classic Extra Virgin Olive Oil Cobram Estate Ultra Premium Coratina Silver ALTO Olives ALTO Lemon ALTO Olives ALTO Robust Chapman River Cobram Estate Light Extra Virgin Olive Oil Cobram Estate Ultra Premium Hojiblanca Cobram Estate Ultra Premium Picual Cockatoo Grove Classic Organic Extra Virgin Olive Oil Cockatoo Grove Midnight Organic Extra Virgin Olive Oil Green Gold Olives Perth EVOO Pepper Green Estate Extra Virgin Olive Oil Lentara Grove/Premium Tasmanian Blood Orange

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NSW producer ALTO Olives took Gold in Japan for its flagship ALTO Vividus EVOO, along with two Silver medals.

Cobram Estate’s Ultra Premium Coratina scored Gold at both the New York and Japan competitions – part of a total haul of five Gold and four Silver medals for its Australian-produced EVOOs.

NZ medals

Silver Telegraph Hill Extra Virgin Olive Oil (Premium Blend)

Cobram Estate US

Gold Cobram Estate 100% California Classic Cobram Estate 100% California Robust Cobram Estate California Select Silver Cobram Estate 100% California Mild

Australian International Olive Awards (AIOA) Convenor and Chief Steward Trudie Michels has been watching the various competition results roll in with growing excitement. “This is great news for those who entered, and for the Australian industry,” she said. “Australian producers’ outstanding success at these overseas events is building even greater anticipation for our own international competition. “The calibre of AIOA entries is always high - which is one reason why we have such enthusiastic involvement from the equally high-calibre panel of global judges - but the results from these competitions show that Australian producers have undoubtedly got the quality parameters firmly in place, and are producing EVOOs comparable to any across the globe. “It’s going to be a rewarding experience for the 2022 AIOA judges, and it will be exciting to see how entries from these winners compare with the increasing number of entries from top international producers. It certainly looks like there’ll be plenty of hot competition for the major trophies! “We hope they’ll all enter, so we can celebrate their efforts - and success on home soil as well.” More information and AIOA entry details: www.australianinternationaloliveawards. com.au.

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8 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Sa tur 15- day & 16 Oc Sund tob ay er

N AT I O N A L

OLIVE INDUSTRY conference & exhibition Combine your 2022 holiday with the annual industry conference

Paranaple Convention Centre, Devonport Tasmania

SAVE THE DATES Friday 14 October • •

Optional Full Day Field Tour Australian International Olive Awards Presentation Dinner

Saturday 15 October • •

Full Day - Plenary Sessions Conference Dinner

Sunday 16 October •

Full Day - Plenary Sessions

DELEGATE FEEDBACK “Your speakers were excellent overall, high calibre, articulate and willing to share. Impressive. The field tour was inspirational, great opportunity for networking and meeting like minded people & learning.”

“Lots of thought has gone into the program and venue and catering - well done to all involved.”

Registrations open 1 July. Program and full details TBC.

www.nationaloliveconference.com.au The 2022 National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association, partially funded by Hort Innovation using the olive R&D levy, with in-kind support from Australian Olive Association and funding from the Australian Government. The event is also supported by the Tasmanian Government and a range of industry sponsors and exhibitors.

News-Awards

2022 olive competitions Aust/NZ - key dates and details after judging to provide early promotion and marketing benefits, with major trophy winners announced at the awards event held as part of the AOA National Olive Industry Conference & Exhibition in October. More information and enter: www. internationaloliveawardsaustralia.com.au.

from producers across the country. The results announcement coincides with the start of the annual Royal Adelaide Show, where the Olives SA stand in the food pavilion provides the ideal opportunity to showcase the competition winners. More information and links to RAS entry: www.olivessouthaustralia.org.au.

2022 Australian Golden Olive Awards

Return of Invitation to Participate: 10 June Submission of product: 8 July Awards announced: 2 September

Details Presented by regional association Olive Producers NE Victoria (OPNEV) and instigated in 1999, the Australian Golden Olive Awards (AGOA) is now in its 24th year. The awards “celebrate the diversity and delight of Australian olives” and provide OPNEV members and growers from all over Australia the opportunity to benchmark their products. Entry also includes FFA and peroxide testing results. Classes include EVOO, agrumato oils and flavoured olive oils. More information and forms: www.australianoliveawards.com.au.

2022 Royal Tasmanian Fine Food Awards 2022 Hunter Olive Show

Entries open: 18 July Entries close: 2 September Results announced: 6 October

Entries now open Entries close: 14 August Results announced: TBC

Details Run by the Hunter Olive Association, the Hunter Olive Show is always a little later in the year. This allows more time for table olive producers who wish to enter their 2022 harvest olives. It is also among the most affordable of competitions, thanks to sponsorship from Olives NSW and others, and the show’s dedicated team of volunteers. Entries fees remain the same this year, at $39 for oil entries and $29 for table olives and tapenades. If testing of table olives is necessary, the charge is $20.

Details Hosted by the Royal Agricultural Society of Tasmania (RAST) the annual Royal Tasmanian Fine Food Awards was established in 1995, making it one of the longest running food awards in Australia. The competition aims to promote and encourage excellence in the Australian food industry by providing a quality benchmarking system for fine food producers. Awards are held in sections across five months of the year to allow for seasonality of entries, with olive products judged in early September. Categories include EVOO, flavoured olive oils and table olives, and entry is open to producers across Australia.

Full details and entry forms: www.hunterolives.asn.au.

More information: www.hobartshowground.com.au.

2022 Royal Adelaide Olive Awards

2022 Sydney Royal Olive Oil Competition

Details Run by Olives South Australia (Olives SA) in conjunction with the Royal Agricultural Society of South Australia, the Royal Adelaide Olive Awards is one of the earliest on the Australian calendar. It is also one of the most competitive, with entries coming

Details: Established in 1998 and run by the Royal Agricultural Society of NSW, the Sydney Royal Competitions “showcase the products, talents, energy and passions of rural NSW” but welcomes entries from producers across Australia.

2022 Australian International Olive Awards Entries open: 1 June Entries close: 26 August Awards announced: 14 October

Details Australia’s premier olive competition, the Australian International Olive Awards (AIOA) is run by the Australian Olive Association. In 2017 the previously national competition was also opened to international entries, increasing the opportunity for global peer review and recognition. Judging panels have consistently included highly-respected international judges and since 2020 AIOA judging has been truly international, with judging undertaken by expert panels across the globe. Medals are announced immediately

Entries open: 1 July Entries close: 5 August Results announced: 31 August

10 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Entries now closed Exhibits to be delivered: 24-26 August Results announced: September TBC

News-Awards

Award categories include multiple EVOO classes, table olives, olive products and flavour infused olive oils, with results announced in September as part of the annual Spring Fine Food Show. More information: www.rasnsw.com.au.

2022 WA Olive Awards

Entries open: 22 August Entries close: 5 September Awards announced: 20 October TBC

Details Organised and run by the West Australian Olive Council, the WA Olive Awards judge extra virgin olive oils and flavoured oils across five classes. The competition has a strong emphasis on ongoing judges’ training and producer feedback. Entries are open to eligible producers from across Australia. Premium Gold (90+ points,

Gold, Silver and Bronze medals are awarded, along with Major Trophies. The awards announcement is usually the ‘grand finale’ of the Australian competition season. More information and enter: www.oliveswa.com.au.

2022 New Zealand Extra Virgin Olive Oil Awards Entries open: 1 August Entries close: 31 August Results announced: 9 October

Details Run by Olives New Zealand (Olives NZ), the NZ EVOO Awards are the premium olive oil competition in New Zealand. Open to oils produced solely in New Zealand, and certified as extra virgin olive oil (via the Olives NZ Certification Program), the Awards recognise excellence in New Zealand

extra virgin olive oils. Flavoured olive oils are now also included. Medals and trophies are awarded across a range of classes, along with overall category winners. Entries are judged by a fully trained panel of judges with international judging experience, led each year by a renowned EVOO specialist. Along with international promotion of the results and winners, the awards providing an outstanding opportunity for both peer review and brand recognition. More information and enter: www.olivesnz.org.nz.

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News-Awards

New awards, new opportunities to win, at 2022 Australian International Olive Awards Long recognised as Australia’s premiere national olive competition, the Australian International Olive Awards (AIOA) is rapidly cementing its place among the most respected on the international stage. Since ‘going international’ in 2017, the AIOA has increased its global status as a high-quality competition, and is in turn providing increased recognition and promotion for winning producers across Australia and beyond. Competition Convenor and Chief Steward Trudie Michels said overseas producers are increasingly keen to achieve in AIOA success. “We’ve already had a lot of interest via email from international producers,” she said. “The greater profile of the competition internationally meant we saw an increase in overseas entries last year and it’s definitely growing with each competition. And of

The

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www.internationaloliveawardsaustralia .com .au

New award categories 2022

2022

course with more international entries, there’s more talk about the competition and more promotion of their AIOA awards, so word just keeps on spreading. “Our international judging panels are also great ‘ambassadors’ for the competition. Each year we get feedback about how impressed they are with the calibre and quality of entries, and they’re obviously sharing that with their industry peers and colleagues. “That’s helping to raise the profile of the competition, and also the reputation of the Australian olive industry.”

The growing popularity of the competition has seen the organising committee make some adjustments to this year’s format, adding new categories to further recognise the wide range of producers entering their products. “We’ve had a very positive response to the introduction of separate boutique and commercial volume categories for the Best EVOO of Show award, so we’ve decided to extend that to flavoured oil and table olive entries,” Michels said. “So from this year we will have two additional major awards, and will be presenting Best Flavoured Olive Oil Of Show - Boutique Volume and Best Flavoured Olive Oil Of Show - Commercial Volume, and Best Table Olive Of Show - Boutique Volume and Best Table Olive Of Show - Commercial Volume. “It recognises the very different methodologies and challenges of small and large scale producers, and provides the opportunity to award the successes of both at each competition. “And of course it gives entrants an event greater chance of winning one of the ‘business-changing’ major awards.”

Production calculation 2022 AIOA Awards Presentation – we’re doing dinner again!

Individual results including medals will be emailed to all entrants in early October, so if you’re a Gold medal winner you’ll know then that you’re in the running for a major award – maybe even one of the coveted AIOA Best of Show titles. And the great news is that we’re all getting together again for the announcement of the 2022 AIOA major awards at the Awards Presentation Dinner, being held in conjunction with the National Industry Conference & Exhibition in Devonport, Tasmania. The event is always a great night of food, wine and festivities, as we celebrate the achievements of this year’s most successful producers - and the fabulous EVOOs, flavoured oils and table olives they’ve produced. Don’t miss your chance to be part of the fun and celebrations: whether you’re a winner or not, you’ll have a great time. Book your tickets on the Conference website -www.nationaloliveconference.com.au. 12 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Michels confirmed that the AIOA Best in Show awards are calculated on the producer’s total grove production, rather than the volume of the oil or olives that was entered. The cut-off points for these awards are therefore: • Boutique EVOO producer: 0-5000 litres TOTAL EVOO production • Commercial EVOO producer: 5001+ litres TOTAL EVOO production • Boutique flavoured olive oil producer: 0-2000 litres TOTAL flavoured oil production • Commercial flavoured olive oil producer: 2001+ litres TOTAL flavoured oil production

News-Awards 2022 Australian International Olive Awards key dates Entries open - 1 June, so open NOW! Entries close – 26 August Post deadline - Ensure all Australian entries are posted by 5 August to ensure they arrive on time Medal winners announced - 3 October Major awards announced 14 October, at the Awards Gala Presentation Dinner in Devonport, Tasmania (in conjunction with the 2022 AOA National Olive Industry Conference & Trade Exhibition) • Boutique table olive producer: 0-2000 kgs TOTAL table olive production • Commercial table olive producer: 2000+ TOTAL table olive production

Global judging

Entries in the 2022 AIOA will once again be judged by panels across the globe, providing invaluable international experience and expert feedback for producers. Panels this year will be based in Spain, Italy, Tunisia, NZ and China, with home-based panels in five states of Australia, and all will judge a crosssection of Australian and overseas entries. Michels said that each of the panels is being hosted by a designated panel leader, who is working directly with her regarding the protocols and methodologies for judging. “We have chosen highly experienced panel leaders for each country and Australian state,” she said. “Utilising a specialist judging team, they will receive the oils and other materials and conduct the judging under our strict criteria. The logistics are ‘interesting’ but ensure that, no matter where judging is happening, the competition is run to the highest standards and with total credibility. “The end result is a truly unbiased, expert appraisal of each and every oil and table olive entry.”

Big year for table olives

One of the most exciting elements of this year’s competition, Michels said, is the table olive competition. “Given the long preparation time for naturally-fermented olives, we’re always working a year behind with table olive entries, and the disappointing 2020 harvest meant a decrease in entries last year,” she said. “In contrast, the 2021 harvest was both bumper and great quality, which means we’re looking forward to a lot more entries this year. “We’ve also seen an increase in the number

Professional product shots available to entrants

Entry of the AIOA now comes with yet another benefit – the opportunity to purchase the professional product images taken for the official AIOA Results Booklet. The reflective nature of glass means bottles are a pain to photograph, and good lighting is difficult with any form of any packaging and product shape, so good product shots are hard to achieve for the average grower. And it’s expensive to have them taken professionally, particularly for small producers with only a few products. So the AIOA organising committee has decided that from this year, they will make the official AIOA product images available to entrants at a minimal cost, to assist with marketing and promotion of your products. Taken by a professional photographer, each is a stock shot with a white background. This makes them very versatile, able to be included in any promotional opportunity – 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 print - e.g. magazines and brochures. The cost is $35 (+ GST) per product shot, which can be ordered online when you order your medal decals. What a great opportunity to present your products in a professional light!

of producers expanding into table olives, which has coincided with the industry focus on improved knowledge around table olive production and quality, so we’re likely to see some pretty tough competition for the 2022 major awards.”

Feedback and data

While medals and trophies are obviously a desired outcome, Michels said an increasing number of producers are using the AIOA to find out more about the nuances of their oils, and even to assist with product decisions. “One of the important elements of the AIOA is the comprehensive feedback provided by the judges for each entry,” she said. “Last year in particular we had many producers that entered multiple entries, and several entered eight or more EVOO entries. A number of them were keen to get feedback about their various oils, many of which were single varietals – where in the past they entered blends - and/or oils made from trees in different geographical locations. “This is a great way to collect data about different oils, particularly in terms of flavour

and intensity parameters, and can assist in making decisions around new products or ones different to what you’re currently producing.”

Results

All entrants will be emailed the results for their entries by 3 October, including any medals won and notification of major award achievements – but not the detail of the latter! For that, winners will have to wait for the big announcements at the presentation dinner. As we all know, medals on bottles = increased sales, so the results email will also include a link to online decal ordering to ensure winners get their medals as early as possible. Medal certificates will also be posted as soon as possible upon announcement, with major awards presented at the Awards Dinner in mid-October. Full competition details and entry forms are available on the AIOA website: www. internationaloliveawardsaustralia.com.au. Complete your online entry now and put the postal date for samples in your diary - with an alarm, just to be sure!

Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 13

Olivegrower profile – 2021 AIOA Champion

Michael’s Olives’ owner and namesake Michael Johnston was ‘satisfied and quite proud’ of his 2021 AIOA results, taking Gold and the trophies for both Champion Italian EVOO and Champion Robust EVOO for his Frantoio varietal.

Michael’s Olives prescribes nature’s best medicine Michael Johnston has spent his whole life dispensing medicine. As a pharmacist, that happened behind a chemist’s counter: when he later discovered EVOO, he knew he’d found nature’s best, prescription-free medicine. And at the 2021 Australian International Olive Awards he proved that his is among the best of nature’s best, with the Michael’s Olives Jumble Frantoio winning Gold and the trophies for both Champion Italian EVOO and Champion Robust EVOO. It also earned a judges’ score of 92/100, putting it among the top 10 scoring oils of the 2021 competition.

“From the beginning I had decided to produce varietal oils, copying the winemakers.” Background

Johnston joined the industry a little later in life, near the end of a long career as a pharmacist. Working first in London’s Chelsea district, he returned to Australia and spent the next 20 years in Alice Springs, then had his own business in the Adelaide Hills. It was, he says, “an absolutely wonderful and important time in my life, and I realised the great satisfaction of working in country areas.”

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Which was a good thing, given that he then purchased a 90-acre rural property. “We were looking for country property that was coastal, with rolling hills and sheep. That wasn’t possible in SA, so we settled on the wind-swept Willunga Hill with a fantastic view of the sea, on the Fleurieu Peninsula,” he said. “We thought that we must do something with the land but the property is hilly and steep, and water was a problem, so vines were not an option. Then out of nowhere came olives, suggested as an alternative by Sue Sweeney from PIRSA. At that time it was trendy, so I planted olives.”

Research and planning

Johnston planted the grove in 2000, having first undertaken a dedicated period of research and planning. “It’s on the top of the range, facing north, and divided into two blocks: one has 140 trees, the other 160 trees, with a dam in between,” he said. “I researched suitable varieties via Michael Burr, the olive guru, and chose varieties that would suit the conditions of wind and salty sea air: Koroneiki, as they are particularly suited to the Fleurieu area and produce good oil; also Correggiolo, Manzanillo and Frantoio, and a few Kalamata for pickling. “At this time, Charles Sturt University had a one-year correspondence

Olivegrower profile – 2021 AIOA Champion Ask questions, and get involved While Johnston has been in the olive game for a while now, he started out without any background in horticulture. We asked him what advice or tips he’d like to share with other producers starting out in the industry. “Ask questions. Don’t be frightened to ask anyone and everyone who can help with information, and who has the experience. “Knowledge shared among growers is a wonderful way to learn, so seek out established producers and ask for advice. And interaction at field days is invaluable. “As President of Olives SA I get a lot of phone calls from new growers – “I just bought this grove and I’ve got to prune. Where do I find someone who can help me learn what to do?”. We’re all happy to do that because that’s what Olives SA is all about. “So ask questions AND join your local association. “Then make use of the answers and information that you get.”

With just 300 trees and an average production of 200-250L, Johnston’s operation is pretty much a one-man show.

course on oleo culture under the Applied Science faculty. The course included two trips to Wagga for practical teaching, chemical and soil analysis, and the effects of transpiration. We visited groves, experienced pruning, witnessed processing, and learned general care of groves. It was well worth the time and effort.

Critical learning

“In subsequent years, there was critical learning input from the Olives SA field days, and interaction with other members. “I joined the Olives SA board in 2004, as the treasurer, so I was then talking to people like (former AOA CEO and Longridge Olives owner) Lisa Rowntree and all those early gurus. You could lean on them and get information, which was just invaluable. “And then it was conferences, field days, whatever industry events were on, just picking up tips and experiences as I could. “For the new chums, that’s a hell of a good way to get knowledge.”

Chemical assistance

Johnston was still working as a pharmacist when his trees reached sufficient fruit production, and he said “the chemistry helped somewhat” in deciding his future brand’s direction. “From the beginning I had decided to produce varietal oils, copying the winemakers,” he said. “So I have three labels - Koroneiki and Corregiolo varietals, and a blend of Frantoio and Manzanilla. It seems I did well with the decision on Koroneiki in particular: it’s very good in this area, and that’s the one which has won most of the medals.”

Other awards

Michael’s Olives EVOO has also made its mark in other competitions, consistently winning accolades over nearly 20 years of production. “The very first year I entered my oil in a competition I got a Silver,” Johnston said. “That was way back in 2004 and I’ve won medals most years since, including a lot of Golds. I’ve also won Best Small Producer at the Royal Adelaide.

“We certainly did exceptionally well in 2021, though. We ended up with two Golds and a Silver at the Royal Adelaide, and the Gold and two Champion trophies at the Australian International. That was a great result, and a real surprise, especially since I only put in one entry. “My main aim was always to produce the best oil possible, even though I am such a small producer, and 2021 really made me feel like I’m getting there.”

“Conferences, field days, whatever industry events were on, just picking up tips and experiences as I could. For the new chums, that’s a hell of a good way to get knowledge.” Critical quality factors

Along with great fruit, Johnston puts the quality of his oil down to two main factors: timing and processing. “Harvest timing is critical for producing the best oil – and by that, I mean carefully choosing when to pick,” he said. “It’s an assessment you learn over time. There are a couple of standard styles of observation, where you pick 100 olives and sort them out - ripe, unripe, half-ripe - work out the ratio, and it tells you when to go. Or you get hold of olives and squeeze: some might still be green but when you’ve got this lovely oily pulp coming out, you’re ready to go. It’s a learning process but there are some indicators you can use. “The other critical factor is processing. It is essential to have a processor who will quickly process your fruit to reduce spoilage.”

Job title: ‘Everything’

Like most very small-scale growers, Johnston does pretty much everything himself – but said he leaves the processing side of things to the experts. Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 15

Olivegrower profile – 2021 AIOA Champion

Johnston has been widely involved in the industry across all levels, including five years as the AOA Board’s South Australian Director and eight years as President of Olives SA, and is a willing worker at industry events - e.g. manning the AOA stand at the National Conference and volunteering at NOVA grove rejuvenation field days.

The pros and cons of life as an EVOO producer Every job has elements we enjoy and others that we just do to, whether we want to or not. We asked Johnston what he loves best about his life in olives, and what he really doesn’t love doing. “Getting recognition with medals of any colour makes it worthwhile. It’s a thrill that I’ve been able to follow all the instincts and beliefs, and make a good oil. “I really don’t love pruning. I’m very lazy with pruning but I know that it has to be done.” “I look after the grove, try to prune - when I can get motivated – and organise the harvesting. We’re in a wine region, so for the last 8-10 years we’ve used a viticulture harvester,” he said. “Then I quickly take it down the hill to Diana Olive Oil’s processing plant, and there we are. I bottle and label it, and also do the selling.”

Small and specialist

The 2021 harvest was a great one for Johnston and he ended up with nearly four tonnes of fruit and 400 litres of oil, nearly double his usual production. “Normally we’d get a couple of hundred litres, though - 250 litres in a decent year – partly because I break them up into varietals,” he said. “Being such a small producer, I sell to friends and family, and small, specialist outlets. There are currently just three but because I’m so small they move most of my oil for the year.”

The value of competitions

Johnston said he learned the value of competitions when he won that first Silver medal in 2004. “I am a great believer in both state and national competitions. They demonstrate where you stand in the industry and provide acclaim which is invaluable for marketing. “Also, a competition win is an award for effort after all the pruning, mowing, harvesting and processing. “Winning these two Champion awards at the Australian International means that I’ve tried to be as professional as possible and I’ve been awarded by the judges who are qualified to say so. It

16 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Rosie and Michael Johnston have celebrated AIOA success two years in a row, having also won Gold and the trophy for Best South Australian EVOO for their Michael's Olives Koroneiki at the 2020 competition.

makes me feel not only satisfied but quite proud. “And from a business perspective, a medal certainly makes a difference to the bottle. We’re still fighting cheaper olive oil coming in from overseas, so I think medals are an important tool for retail sales in highlighting quality. In consumers’ minds, if your peers think it’s really good, then it must be. “It also identifies where it’s grown as a good growing region, makes people take a second look at the label and note the regionality. Which is a direction we really should be moving in, in terms of getting people to buy local and just to think more about where their food is coming from.”

Olivegrower profile – 2021 AIOA Champion

Homeleigh Grove is on a 41-acre farm at Wallaroo, on the NSW/ACT border, in an area Peter describes as almost marginal for olive-growing.

Homeleigh Grove continues its awardwinning ride Homeleigh Grove owners Peter and Caroline O’Clery light-heartly blame ponies for their entry into olive growing, having planted their grove, the story goes, so their daughters couldn’t deposit more on the property. The decision certainly set them on a winning ride, with ongoing industry accolades culminating most recently in two Australian International Olive Awards (AIOA) Champion of Class trophies. The 2021 AIOA saw the Homeleigh Grove Family Harvest awarded Silver and the Best of ACT EVOO trophy, while the Homeleigh Grove Lemon Myrtle Infused won Gold and the trophy for Champion Flavoured and/or Infused Olive Oil. Awarded 90/100 points by the judges, the Lemon Myrtle Infused was among the top five flavoured oils of the competition. Homeleigh Grove’s Early Harvest EVOO also earned a Bronze medal, making it a clean medal sweep for all oils entered.

Background

The O’Clerys established the Homeleigh grove in 1999 on their 41-acre farm at Wallaroo on the NSW/ACT border. They’d lived on the property since 1984 and, with Peter in consultancy mode after a hectic career in the tourism industry and with a co-operative research centre, they were “looking for something additional to do”. They contemplated a few crop options and decided on olives. “We had the land and a licensed irrigation bore but still didn’t feel we had enough water to be doing something like grapes, so rather we went for olives,” Peter said. “The information available at the time was totally inaccurate - that

The good and the bad …

Very few jobs are completely enjoyable, even when they’re successful and satisfying. Life as an olive producer is no different, with tasks some enjoy but others dislike and just get on with. And then there are those tasks that nearly everyone struggles to feel positive about. We asked the O’Clerys what the pros and cons of life in olives are for them. “The best things is that it keeps us active. “The worst is pruning in the middle of winter. Pruning is probably the worst part of the whole exercise, because of when you have to do it.” It’s interesting - although not really surprising - how many of our profiled growers share that sentiment! they’re easy to plant, come on quickly, fruit prolifically, and so on and so on. It was quite persuasive. We now know that very little of it was actually correct - for any climate, let alone ours - but it seemed to make sense. “We planted the first 40 trees as a trial and then thought it really wasn’t worth sitting for a few years and seeing what happened to them, so we might as well get on and plant a few more. We ended up with about 2000. “Overall there are about 15 varieties but some are only a few trees 10 of this and five of that. Those are mostly table olive varietals. Our main varieties are Leccino, Corregiolo and Frantoio. “The principal varieties are Tuscan, chosen because the climatic Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 17

Olivegrower profile – 2021 AIOA Champion

Peter and Caroline are able to manage their grove and business themselves, with a little extra help at harvest time.

factors were somewhat similar to Tuscany. That came out of a discussion with other growers at the time, most of whom then went and planted other exotic varieties, which died. “And interestingly, only a few of the people in that original group of about 35 are still in the industry.”

Listening and learning

While in hindsight some of the initial information they were given was questionable, the O’Clerys then set about learning how to care for olives from the experts - established growers. “We went to a number of seminars, first to one held in Melbourne in the late 90s and then later to several of the ones run by Jayne Bentivoglio at Rylstone,” Peter said. “You got the opportunity to talk with other growers, and gained from their experiences. We were sufficiently behind the first group who planted to see where some of the mistakes had been made and to learn from them.

“When you win awards it gives retailers more confidence that you are producing a product they can readily sell.” “So it was lots of listening and asking questions and looking over notes. And then making decisions. In particular, there was a lot of controversy at the time about how many trees people could manage and how much water you needed. “Someone recommended 3500 trees for us but I’m glad we didn’t plant that many or we wouldn’t have been able to manage them. For a husband and wife doing it all themselves, I think over a few thousand is just too much. “You’ve got to make your decisions about what you can do and whether it is viable to employ third parties. If you get over a size where you can manage most things yourselves, you may find you can’t really afford to pay someone to do it for you. “So, right from the start, if you plan to develop an olive grove you’ve got to be hard-headed and make practical decisions. For example: even in a good location, with ideal terrain, if you don’t have adequate water available, it’s just not going to work.”

Harvest help

Having made that practical decision on size, the O’Clerys are able

18 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Ask questions, and get involved

Having started their successful olive business literally from the ground up, Peter and Caroline have learned a lot of important lessons along the way. We asked what advice they’d give to other producers starting out in the industry. “One of the most important things for a new producer is to do a business plan. You will never get all the elements right, but it provides an excellent base on which to build and a reminder and reference point along the journey,” Peter said. “The plan needs to be pretty comprehensive and with an agricultural bias, taking into account climatic factors, soil factors, as grove management, testing, etc. But critically, it must (at least try) to set out how you might sell your products. What is your strategy and is it really feasible? “A lot of those who went into olives at the time we did had no realistic plan for either managing the grove or marketing the eventual product. As time and droughts went by, they didn’t have anything to work to, lost heart and didn’t prune, didn’t fertilise, and their groves didn’t survive. “Nature didn’t follow our plan but it still gave us the elements to consider when inevitably things did not go according to plan. “It gives you a baseline to fall back on and provides a modicum of discipline to the way you approach issues. Having done a plan and still going ahead and establishing an olive grove - you are probably a bit mad - but to just go into the establishment of a grove without good planning, as a lot of people did in the early days, is an expensive folly.” to manage their grove and business by themselves - with a little extra help at harvest time. While most of the work is shared, some areas of the production process are clearly delineated. “I do the oils and Caroline does the table olives. We even have his and hers sheds,” Peter said. “It’s mostly just the two of us, but when we get around to harvest (and some years when pruning) our son, Hugh, comes to help. If we have a big harvest we get a contractor in, if it’s small we have our own Tornado tractor-driven harvester, which is much slower. “Last year it took two and a half days to harvest the 2000 trees. We got 35 tonnes and there was a still a massive amount on them. The next biggest crop we’ve had was about 30-something tonnes. However, in the year of the drought, after the smoke and the fires, we got nothing. This year it will be right down again, as a very bad

Olivegrower profile – 2021 AIOA Champion

hailstorm came straight in over us and we lost a lot. “It’s another area where you need to take stock of the crop you’ve got and make practical decisions.”

Big range, small market

Homeleigh Grove produces both oil and table olives, and a surprisingly wide range of each given their boutique size. They sell three EVOOs and eight infused flavoured oils, more than six different table olive products, and their own branded dukkah and olive oil soap. Peter said that luckily, selling their products isn’t the hardest part of their business. “We now attend one market each week, the Capital Region Farmers Market in Canberra, and we supply to a limited number of shops, restaurants and outlets,” he said. “We do have an online presence but it’s never been big. The only time it got really active is during COVID lockdowns and that was mainly established clientele asking for deliveries. “We’ve always been in a position where we’ve been able to sell what we produce, so we don’t need to push.”

Marginal area

Consistently winning awards for their products helps, of course, but the O’Clerys say they can’t pinpoint exactly why their oils are so good. “We’re almost into a marginal area for olive growing,” Peter said. “The soil is somewhat acidic, just reasonable and variable. In fact, in the areas that have the deepest soil the trees have been slower. Our water has a high calcium level and is more alkaline, so that counterbalances to some extent the acidic nature of the soil. “But olive growing is “horticulture”, and sometimes things are very good and sometimes they’re not. For example, this year we got plenty of rain but not enough sunshine. Sometimes all the factors balance. Other times disaster strikes when the frosts come early. “So it’s more a question of working with what were given. I don’t think we do anything particularly different to other producers. “With pruning, we’ve found it’s better to do some each year. We fertilise, and that’s a mix of fertilisers. This area is deficient in boron, so that is really important. We periodically do leaf tests and give them what is needed, but that’s really it.” There was, however, something different about their winning ‘Family Harvest EVOO’ this year. “The ‘family harvest’ this year was unusual,” Peter said. “After two days on the job, the contract harvester went to bed at about 4am on the Saturday, and we took a few hours rest then took

Homeleigh Grove’s mowing ‘equipment’ is definitely of the low-tech variety!

The Homeleigh Grove product range includes both table olives and oils, including eight infused flavoured oils.

out our Tornado harvester to finish the job. Three trees in and the hydraulics jammed, so we left it sitting on the tree. Unfortunately, not one of the local hydraulics guys was available that particular weekend, and in the meantime, we had a couple of half bins of olives and 120 trees to go. “We were supposedly having an end-of-harvest family BBQ that day so instead of relaxing, we all got in with six of our ‘retired’ Yamastik hand-held electric olive rakes and mats and picked what was left. It was that fruit which went into the successful ‘family harvest’.”

Medals mean something

Along with consistent medals at the AIOA and the Sydney Royal, Homeleigh Grove has also won silver in London and Paris, and a trophy in Rome. Nonetheless, their double-champion win at last year’s AIOA was particularly affirming. “It means we’re doing something right,” Peter said. “We go into the awards more as a way of benchmarking: they tell you whether you are actually doing things right and meeting the expectations of your customers. We’ve got customers who come along and say ‘what have you won recently?’, and ‘two champion trophies’ is a great answer! “There’s no doubt that it boosts sales too. While some just buy what they want to buy, if some of your products have medals on them it really helps - and if they’re buying it for presents, they seem to like it covered in medals. “And for people buying without tasting - like during the COVID lockdowns when tasting at markets had to stop - that medal means something, even if that medal is on another product. The fact that your products have received medals and awards gives your brand an extra level of credibility. “That also goes for finding outlets. When we started out and did need to find retailers and customers, there were some who thought we were too small and unknown. But then you win awards and it gives retailers a degree of confidence that you are producing a product they can readily sell. “I think in all industries quality competitions are very important. They provide a level of benchmarking across the industry, and give people entering the industry in particular some aspirations and targets. “Competitions like the AIOA are also important in terms of national exports, in the way in which Australian oils have been presented on the world stage.” More information: www.homeleigh.com.au. Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 19

2022 National Conference and Exhibition

Centrally located in Devonport’s city centre, the Paranaple Centre is the venue for both the 2022 Conference and the AIOA Presentation Dinner.

N AT I O N A L

OLIVE INDUSTRY conference & exhibition

2022 National Olive Conference & Exhibition - let’s get physical! It’s third time lucky for the National Olive Conference & Trade Exhibition, as the AOA’s organising committee finalises the program for the 2022 event and we prepare to head to Devonport, Tasmania this October. Being held at the waterside Paranaple Convention Centre, the Conference will be the first time since 2019 that we’ve had the chance to physically get together for a national industry event. COVID restrictions have seen plans for the last two physical Conferences curtailed and, while we enjoyed and learned a lot from the online Conferences held in their place, we’re all keener than ever to be in the one place and catching up again. So with restrictions now largely lifted and a protective national vaccination rate, we can finally lock it into the diary and book that long-awaited trip to Devonport.

2022 AOA Olive Industry Conference & Trade Exhibition program Friday, 14 October.............. Optional Field Day, Lentara Grove + other groves Friday pm..........................2022 AIOA Presentation Dinner, Paranaple Centre Saturday, 15 October.......... Day 1, Conference program & Trade Exhibition, Paranaple Centre Saturday pm...................... Conference Dinner, Mersey Yacht Club Sunday, 16 October............ Day 2, Conference program & Trade Exhibition, Paranaple Centre

Pre-Conference field day

The AOA’s ongoing extension program has seen field days held across the country over recent years, with feedback from attendees that the practical learning and interaction is invaluable. So for those keen for more, this year’s Conference event starts

20 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

with an optional Field Tour on the Friday, preceding the plenary sessions. The day will include a visit to Lentara Grove at Exeter, run by award-winning producers Martin and Sophie Grace. One of Tasmania's oldest olive groves, Lentara is managed using an all-natural philosophy

2022 National Conference and Exhibition

The optional pre-conference Field Day is a chance to see grove management in action, learn from fellow growers experiences, and gain solutions to issues in your grove from industry experts.

and with an emphasis on avoiding waste. Practices include composting of olive pomace and tree prunings for re-use in the grove, helping to improve soil health and tree productivity. The visit will also provide an opportunity to see progress on canopy management and tree rejuvenation, following advice and demonstration pruning by industry expert Andrew Taylor at the February 2021 Healthy Soils Field Day at Lentara Grove.

AIOA Presentation Dinner

Field day attendees will be back in plenty of time to glam up and join their peers for the 2022 Australian International Olive Awards (AIOA) Presentation Dinner, being held at the Conference venue, the Paranaple Convention Centre. The industry’s most anticipated annual event, the evening will see the announcement of the AIOA major winners – and, after two years of online events, the presentation of trophies and medallions. The opportunity to celebrate, and congratulate, this year’s award-winning producers, it’s always an exciting night. There’s a good time to be had by all – not to mention a great meal and a celebratory glass or two - so don’t miss the chance to join in the fun.

Conference sessions

With the industry’s best awarded, it’s time to get down to the business of information

sharing and learning at the Conference plenary sessions. As usual, the program includes a diverse range of timely and relevant industry topics, being held over the Saturday and Sunday morning. Each finishes with a session round-up and question time with the presenters, providing the opportunity for clarification and open discussion.

Conference Day 1

The first morning’s session sets the scene for this year’s content variety, covering topics including the current economic climate, olive consumer market and zero waste, then side-stepping into the grove and some of the more challenging management issues. A highlight is insight and learnings from the Olives New Zealand Focus Grove Project, which has seen an increase in tree production from 5kg to 25kg (and more) in participating groves via a targeted management practice program. The ’big ticket’ issue of biennial bearing will also be covered, making this a session not to be missed. Session 2 kicks off with an experiential look at getting started in table olive production, then moves on to an R&D/ extension priority setting workshop – a chance to identify and discuss the biggest issues our industry faces, and influence future levy-funded action to alleviate them. A panel Q&A with EVOO judges will

then flip the focus back to EVOO quality, before a move back into the grove and an update on the Xylella risk and IPDM to end the day’s program.

Conference Dinner

With all that information to digest, Saturday night takes a break from learning and discussion as we wind down and catch up at the Conference Dinner. Being held at the waterside Mersey Yacht Club (transport provided), the dinner is an opportunity to relax and enjoy great food and wine with industry colleagues from across the country. And with a three-year break between events, there’s bound to be plenty of catching up to do – and also some new industry colleagues to meet!

Conference Day 2

Sunday morning offers another varied and engaging session, with a packed program covering promotion and marketing (community pressing, the Tassie food scene, communicating health benefits, cooking with EVOO), business (value-adding, table olive market, carbon credits) and even more on grove management (mechanical harvesting of table olives). Whew! Ending with lunch and a chance for more discussion on the multitude of topics covered over the previous day and a half, it’s a program with something for every olive grower, producer, marketer and manager.

Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 21

2022 National Conference and Exhibition

Book a bed – early!

A picturesque port city in a thriving tourist and business region, Devonport is a popular place for both island dwellers and mainland visitors. Accommodation can be limited at busy times, so make sure you book your Conference stay as soon as possible. The Gateway Hotel is the most convenient to the Conference venue and there’s a wealth of other options available across the city, from motels and hotels to B&Bs and apartments. Find out more on the Devonport Visitor Information Centre website: www.visitdevonport.com.au where you’ll also find information on things to see, do and experience on an extended stay before or after the Conference.

2022 National Olive Industry Trade Exhibition: expert advice and information

An invaluable element of the annual national industry Conference is the allimportant Trade Exhibition, held alongside the plenary program on the Saturday and Sunday. Exhibitors and sponsors show their support of the industry through their participation in the event, providing personalised information on the latest olive industry-specific products and services. Their attendance provides an unequalled opportunity to discuss your individual business needs, and grove or production issues, face-to-face and one-on-one with experts in their respective fields. Along with solutions to many of those tricky problems, it’s a great chance to discover new ways to improve your grove and production practices … and business profitability.

More information and register

We’ll bring you more detail on the program and speakers in the September edition of Olivegrower & Processor, while registrations and dinner bookings will open in July via the Conference website www.nationaloliveconference.com.au. Note: The Conference Program is subject to change; please check the website for updates.

AOA AGM

AOA members are also advised that the 2022 AOA Annual General Meeting (AGM) will be held in conjunction with the Conference event, making the most of the industry gathering.

22 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Chaired by AOA President Michael Thomsett, the AGM will be held on Thursday, 13 October, also at the Paranaple Convention Centre. Registration will open at 3pm for a 4pm start, followed by a networking function at 5pm. All AOA members are invited to attend. The 2022 National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association. It is partially funded by Hort Innovation using the olive R&D levy, with in-kind support from Australian Olive Association and funding from the Australian Government. This year’s event is also supported by the Tasmanian Government, and industry sponsors and exhibitors.

THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | JUNE 2022

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.

Processing course puts theory into practice The AOA’s acclaimed annual Processing Course got hands-on again this year, attracting a full quota of attendees to the Victorian town of Boort. Having been postponed in 2020 and 2021 due to COVID restrictions, the program was once again delivered face-to-face by international master olive miller Pablo Canamasas, and 2019 and 2021 AIOA Best of Show winners Peter and Marlies Eicher of Salute Oliva. The comprehensive two-day course covered every aspect of processing EVOO, from grove management for optimal fruit quality to best-practice processing and storage. Attendees also learned about olive oil chemistry, and the practical aspects of oil extraction.

Primed to process

The program was delivered by award-winning producers Marlies and Peter Eicher of Salute Oliva, and international master miller Pablo Canamasas (right).

the positive feedback from attendees means it will likely be a permanent fixture. “They found it really useful to get an overview of the process prior to the workshop – as one person put it ‘getting pre-loaded with content’,” Southan said.

A new addition to this year’s program was a four-hour pre-event webinar, held in the week prior to the physical course. Run by Canamasas, the webinar covered a good chunk of the course’s theoretical learning, with topics including grove management practices and their impact on quality, determining optimal harvesting times, oil storage and filtration, and a comprehensive look at the parameters determining olive oil quality and shelf life.

Cobram Estate production tour

While the online session replaced a planned additional half-day live in Boort, AOA CEO Michael Southan said

Also new this year was a morning tour of the Cobram Estate Olives Boort production facility on the first day of

“Others also said that it was really valuable to understand the science behind the process before they went to see the practical side. “Information overload is always an issue with an intensive course like this, and it’s hard for people to retain everything they learn at once, so it seems we’ve found a good solution now in the split program.”

the course. The tour was organised at short notice when Canamasas’s flights were delayed en route, and the Cobram Estate team was happy to welcome the AOA’s course participants for an up-close view of their state-of-the-art facility. Like the pre-event webinar, the tour was a highly popular addition to the program, adding a large-scale perspective to the art of processing high-quality EVOO. “Participant feedback was that it was great to see the magnitude of the Cobram operation, and particularly such a contrast to their own groves,” Southan said. “Many also noted the value of seeing the whole process on both a large and small scale across the two sites visited during the course, and to compare the two operations – as one producer put it, ‘understanding the scale of what

“Mind-boggling” learning Mornington Peninsula producer Erin Summers has only recently entered the world of olives and attended the processing course as part of a big learning curve. She said she was blown away by both the information gained and the generosity of those involved both presenters and attendees. “I am new in this industry, so it was mind-boggling to learn from people who are experts in the field,” she said. “At a personal level it was fantastic too: meeting new people in the industry, sharing experiences, and having people offering help and support. Canamasas took attendees through the testing and preparation regime before heading inside for the processing trials.

Informing change Temperature monitoring is a crucial element at all stages of the harvesting and processing process.

was happening at Cobram, and the techniques that had been developed at Salute’.”

Day 2 processing session With the theory in hand, the second day moved into the hands-on processing session at Salute Oliva. Run jointly by Canamasas and the Eichers, it was once again a huge success, scoring 5/5 from all but one attendee (4/5). “Feedback was that the opportunity to see how others are processing, and to see other equipment in operation, is really valuable – and especially being able to ask questions while it’s happening,” Southan said. “They also found that seeing the practical application of the theory in a smaller operation cemented the learning, as did the trial showing the different outcomes from two varying processing regimes. “And the field session in the Eicher’s grove provided fantastic insight into best practice grove management, with the pollarded older trees of particular interest.”

Southan said all attendees surveyed post-event said they learned new information from the workshop, and would be changing practices as a result. “They gained a better understanding of tree care and grove management, and the importance of that aspect in the whole production process,” he said. “In terms of the actual processing, they learned about adjusting pump speeds and oil outlet sizes, and particularly about the use of enzymes and talc, and the affect they have on both quality and yield. “And they learned that no matter the size of the operation, the principles are the same. “In terms of changing practices, tree pruning was the big one: they saw how imperative pruning is for fruit production, so there’s going to be plenty of chain-saw action in groves this year. “And they were all keen to trial the different processing techniques, and implement the testing and monitoring regimes demonstrated in the course. “Which is what the course is all about: providing the knowledge, along with practical examples, of what producers

“The knowledge and willingness to share research and studies from Pablo and Boundary Bend was amazing, and it was great seeing a small organic grove in action and how Marlies and Peter do everyday tasks. Their willingness to share and help teach was so motivational. “I loved seeing the different types of processing equipment and how it works, learning the techniques and how to increase yield. There are lots of small things we can implement to help with processing. “We’ll definitely be changing practices from this - our set up and storage tanks, using processing aids, and sending fruit, leaves and oil for lab testing. “It’s a fabulous course and I learned so much. I am very thankful to everyone involved!”

can do in their own operations to improve both oil quality and quantity, and therefore the viability of their businesses.” The AOA Processing Course will be held again in April 2023, with a similar program and schedule (COVIDdependent, of course!). Places are always limited, so if you haven’t attended yet, contact Liz Bouzoudis at secretariat@australianolives.com.au to reserve your place for this ‘mustdo’ learning event.

Information gold at Healthy Soils field days If the value of a learning session lies in the information gained, the AOA’s Healthy Soils field days have been worth their weight in gold to Australian olive producers. Run as part of the levy project OL18000 - Australian olive industry communications and extension program, the series of seven Healthy Soils, Healthy and Productive Groves field days were held across the country between February 2021 and March 2022. Presented by experts in various relevant fields, the program emphasised the crucial role which healthy soils play in producing healthy trees and lifting grove productivity. It also highlighted the importance of best practice grove management in ensuring soil health, and took participants through the practices and equipment available to improve their own soil.

Final field day After a prolonged hiatus due to COVID restrictions, the long-awaited final field day was held in late March at Parafield Olives, Yarragundry (just outside Wagga Wagga) in New South Wales. Hosted with her renowned warmth and honesty by award-winning table olive producer Margie Carter, the comprehensive program covered a

wide range of topics, looking at olive growing literally from the ground up. Grove management topics included monitoring grove temperature and soil moisture, managing heat and frost events (increasingly important in our fast-changing climate) and maintaining a productive canopy. These sessions were led by industry expert Andrew Taylor, who took participants through a hands-on demonstration of renovation pruning. Soil and compost then took centre stage, with guru John Barton and NSW DPI scientist Bruno Holzapfel covering grove nutrition, inter-row management, mulching, soil carbon benefits, and soil and leaf sampling – all before lunch! The afternoon then turned to

compost, with another hands-on demonstration, this time by John Barton, on making and using compost from grove organic waste. Which led finally to a deep dive into the secrets of soil carbon, and the myriad benefits of increasing soil carbon in your grove.

Inspired learning Feedback from participants was once again enthusiastic, with most heading home to their groves with both inspiration and ‘to do’ lists. Comments included: “The soil and compost session in particular has inspired me to do more, but I learned something from all of it.”

Golden rules of pruning As a member of award-winning producers the Long Paddock Olive Rustlers, and the current AIOA Head Judge, Shane Cummins knows a lot about EVOO quality.

clear a single trunk to a metre, which provides:

And one of the most significant things he took away from the AOA Healthy Soils Field Day was the crucial role which pruning plays in the health and productivity of olive groves, and the quality of the fruit - and therefore oil - produced.

» harvesting

It’s a big topic, he told us, which was covered comprehensively on the day by presenter Andrew Taylor in his canopy management session. For those who haven’t been able to attend one of the field days, Cummins broke it down into a set of practical “golden rules” to follow:

» frost protection, allowing frost to flow not settle;

the best time to prune is last year; if they weren’t pruned last year, now is the time; not pruning is procrastinating - they have to be done, so just do it;

prune no more than 30% (in any year): » 30% provides reduction rejuvenation and fruit » over 30% results in regenerative shock at the expense of fruit;

if you prune one tree harder, prune the rest of the row at 25%;

lay cuttings sideways in rows to be flogged by a flail mower;

(buy a flail mower!); lay cuttings in bundles to assess 30%; remove firewood from cuttings as you work; sell or use the firewood;

efficiency for trunk shakers, and clear access for nets and hand equipment;

suckers are not an issue and should only be addressed by sheep:

» sheep are a great environmentally-friendly

addition to a grove, providing grass, weed and sucker control, and fertiliser;

» for those hand-harvesting into nets, sheep should be removed several months before harvest to reduce the risk of contamination of fruit.

The end result you’re working towards, Taylor says, is six-year-old wood with an open canopy, providing fresh, vital growth for fruiting and a readily shakeable tree which is more resistant to disease. Presenter Andrew Taylor: currently grove manager for SA producer Pendleton Estate, Taylor has more than 25 years’ experience in olive growing and grove management across New Zealand, and more recently in Australia. His focus is on improving olive grove production and fruit yields for consistency and volume, using management practices to achieve high yields consistently. Pruning of groves to suit tree shaking mechanical harvesting is another specialty - honed during his time as a contract harvester on NZ’s north island.

“Wow, the learning never ends. I’ll be changing my practices – especially around the myth that your grove needs to look neat. John and Andrew showed that you should encourage grass to grow up in your grove to maximise carbon gain back into the soil, while also keeping soil cool and encouraging microbial activity in the soil.” “It sharpened my focus on pruning and returned my interest in compost. “I learned a lot of new information, in particular from Andrew on reading your tree and pruning - don’t do rote practices. Will I be changing practices? Yes, I’ll prune!”

And our favourite: “I have a lot to learn from a very learned lot.”

Associated resources While the Healthy Soils field day program has finished, there is a wealth of resources available on the OliveBiz website covering topics discussed at the events. Of particular relevance is a series of Grove Management Videos on topics including Weather stations, remote sensing and automation; Principles of canopy management/tree pruning; and Making compost. Go to www. olivebiz.com.au – Projects – Comms Project – Grove Management Videos.

This project was funded by Hort Innovation using the olive research and development levy, with co-investment from the Australian Olive Association and contributions from the Australian Government.

Diabetes and Alzheimers the focus of 2022 Olive Wellness Institute Grants The world of olive science is an increasingly exciting one and this year saw a wealth of high-calibre applications for the annual Olive Wellness Institute Research Grant. The projects in contention were so good, in fact, that the OWI’s advisory panel decided to fund two of the applicants for the 2022 program, providing grants to research projects being undertaken by Professor Amal Kaddoumi and Associate Professor Matthew Leach.

A/Prof Matthew Leach: olive leaf extract and diabetes

Professor Amal Kaddoumi

The OWI’s Sian Armstrong said the decision to award the two grants this year reflects the importance the Institute places in furthering the pool of evidence related to olive science. “We are excited to see projects on both olive leaf extract and extra virgin olive oil being undertaken by these highly respected researchers, and thrilled to be able to support their work through our Research Grant program.

A naturopath and registered nurse for over 13 years, Associate Professor Matthew Leach has extensive experience in the management of diabetes. In more than 20 years as a clinical trialist, he has had a leading role on multiple diabetes-related projects. A/Prof Leach has published 154 refereed journal articles, 12 book chapters and a sole-authored textbook. His work has been cited over 3,860 times, and has had policy, education, research and practice impact. A/Prof Leach is undertaking the research project Efficacy and safety of olive leaf extract for glycaemic control in adults with type 2 diabetes mellitus (ESOLED): a pilot randomised controlled trial. Diabetes Mellitus affects an estimated 451 million adults worldwide, and costs health systems US$850 billion annually, making it an incredibly important area. The ESOLED project is a six-month clinical study which will explore whether olive leaf extract (OLE) is safe and effective at improving blood glucose control, and quality of life, in adults living with type 2 diabetes. If OLE is shown to be a suitable treatment for diabetes, it may help support individuals living with the condition to reach their blood glucose targets, and in turn, help reduce the impact of diabetes on their lives.

the effect of extra virgin olive oil on Alzheimer’s disease in mice, and found improvements in cognitive function. The Olive Wellness Institute Research Grant funding will go towards testing the performance of extra virgin olive oil in humans with mild cognitive impairment (MCI), testing the hypothesis that Extra virgin olive oil prevents Mild Cognitive Impairment conversion to Alzheimer’s Disease.

Associate Professor Matthew Leach

Prof Amal Kaddoumi: EVOO and Alzheimer’s Professor Amal Kaddoumi is a Professor in the Department of Drug Discovery and Development at Auburn University’s Harrison School of Pharmacy. Her research interest is experimental therapeutics, including drugs discovery and development, identification of novel therapeutic targets and translational research, devoted to finding therapies for neurodegenerative diseases with a focus on Alzheimer’s disease (AD) and cerebral amyloid angiopathy. Alzheimer’s disease is a progressive neurodegenerative disorder of the elderly that afflicts about 30 million patients globally. Despite the considerable research effort already undertaken on prevention, treatment and cure for the disease, effective strategies remain lacking. Previous studies from Professor Kaddoumi’s lab have investigated

“We look forward to seeing the outcomes of these exciting research projects, and to sharing the results with the olive industry – and the world!”

About the OWI Research Grant First awarded in 2021, the annual Olive Wellness Institute Research Grant is open to researchers whose work focuses on improving knowledge, education and/or information related to olive science. It supports the OWI’s aim of increasing awareness of EVOO and other olive tree products by gathering, sharing and promoting expert, credible and evidence-based information on their nutrition, health and wellness benefits. Each grant provides AUD $14,000 towards the applicant’s specified research project. For more information on the OWI Research Grant program, and to access a wealth of existing oliverelated research, go to www.olivewellnessinstitute.org.

2020/2021 horticulture statistics now available The latest edition of the Australian Horticulture Statistics Handbook is now available, providing contemporary data across the Australian horticulture industry for the year ending June 2021.

Overall horticulture figures 2020/21 The horticulture sector overall exceeded $15.2 billion in production value in 2020/21, with mixed performance across the various commodity groups. Improved seasonal conditions supported production volume growth of 1.5%. The majority of value growth was contributed by amenity horticulture (turf and nursery), with marginal value growth recorded across fruit. The value of fruit was stronger than the previous year, however, thanks to a rise in olive production ($99 million), avocados ($56 million), cherries ($47 million) and apples ($41 million). Victoria remains the largest driver state by far, with 46% of total export value, while Queensland was second with 16% of export value.

Total production Total production across all horticultural products in 20202021 was 6,629,506 tonnes (T). Fruit accounted for well over a third of that figure at 2,542,439T. Of that, olives (130,000T) had the sixth largest production level, after oranges (473,697T), bananas (402,982T), apples (280,273T), table grapes (198,389T) and mandarins (163,499T).

Total value Total value of all horticultural products in 2020-2021 was $15,236.6 million (M), with fruit again accounting for more than a third of that amount at $5,752.1M. The production value of olives (raw fruit) was $161.2M, ranking the industry at 12th highest in the fruit category.

Total exports Australia exported $2.65B worth of horticultural products, with fresh fruit the largest value export grouping at $1,216.4M. Processed

fruit accounted for $154.7M of the total, including olives and olive oil at $23.1M, the second-largest product in this category after dried grapes and grape juice ($40.8M).

Total imports

this year saw a small change in

the production area recorded, increasing by 3% from 20,568 ha to 21,250 ha;

production increased by 260%

on 2020 figures, from 50,000T to 130,000T, a dramatic contrast to last year’s 60% decrease from 125,000T in the 2018/2019 year;

Australia imported $3.03 billion worth of horticultural products. Processed fruit was the largest value import grouping at $1,111.7M, including olives and olive oil valued at $244.2M.

production value also increased

Fruit category statistics

around 98% or 127,000T of fruit

The handbook covers four industry category sections - Vegetables, Fruit (including olives) Nuts, and Other horticulture. However, many of the relevant comparative data tables for the Fruit section (imports and exports, supply volume, supply wholesale value etc) cover fresh horticultural produce only and therefore do not include olives.

Olives Overview The final four pages of the Fruit section are the Olives Overview, providing a snapshot of Australian olive industry for the 2020/2021 year. Key statistics include:

state-by-state production for the

year was virtually unchanged from that of 2019/2020, with Victoria at 69%, South Australia 11%, WA 10% (11% in 2019/2020) New South Wales 9%, Queensland 1% and Tasmania <1%;

dramatically, up from $M62 in 2019/2020 to $M161.2 in 2021/2022 ($M155 in 2018/2019); was extracted for oil, producing 20,678T (equivalent to 22.8M litres) of olive oil; again, a huge increase from 8,662T/9.17M in 2019/2020 and a small increase from the 19,736T/21.6M litres produced in 2018/2019);

the remaining 2-3% of fruit was

used for table olive production, almost all for the domestic market;

the wholesale value of oil

produced was $320.6M, a substantial increase from $M224 in 2019/2020 and minimally down from $M324 in 2018/019;

consumption of olive oil per

capita, based on volume supplied, was 2.17kg, almost 30% higher than in 2019/2020 and slightly higher than 2.1kg in 2018/2019.

Note: no figures or information are provided for table olives.

· The consump�on of olive oil per capita was 2.17 kg, based on the volume supplied.

Olive Oil/Table Olive Supply Chain—Year Ending June 2021 Sources: Australian Olive Association (AOA); GTA; MP & DD (Freshlogic Analysis)

Export

Production

Table

Oil

123t $0.9m

2,061t $14.2m

N/A

2% 98%

The international trade figures for 2020/2021 234 saw a reversal of the previous year’s more positive trend, particularly in regard to exports from Australia:

2,061T of olive oil was exported,

olive oil imports also increased

by 2% to 37,201 from 36,467T in

n—Year Ending June marking 2021 a three-year 2019/2020, MP & DD (Freshlogic Analysis)

trend of increasing imports since Consumer metrics trade year; the 2017/2018

interestingly, the increase in olive N/Aoil

Table

Oil

22,840t $84.5m

55,818t $321m

Table

Oil

19,964t $68.4m

37,201t $176m

100% Import

Olives

down by 23% on the 2019/2020 figure of 2,681T and also a ed, decrease from the 2018/2019 cted figure of 2,304T. alent to 22.8 million litres of olive oil. consequently the value of olive oil $161.2 m, while the wholesale value exports decreased by of 25%, from $M18.8 in 2019/2020 to $14.2M in a was 2.17 kg, 2020/2021; based on the volume

90%

2.2 kg

100%

90%

127,000t ▼ 20,678t

Olive oil international trade

Supply

10%

lives

lia, wn in lia are h some are

N/A

<1%

130,000t $161m

Oil Production

Consumer metrics

N/A 2.2 kg imports was accompanied by a 3% decrease in import value, down Table in 2019/2020 Oil from $178.8M to $175.8M in 2020/2021.

Supply

22,840t

55,818t

$84.5m or information $321m Note: no figures are provided for table olives in this 100% section of the 2020/2021 Handbook. Table

Oil

19,964t $68.4m

37,201t $176m

100%

Import

Sou

2019 2020 2021 Value Value % YoY Value % YoY 2020/21 Australian Hor�culture Production (t) 125,000 50,000 -60% 130,000 >100% Sta�s�cs Production ($m) $ 155.0 Handbook $ 62.0 -60% 10/02/2022 $ 161.2 >100% Production area (Ha) 20,568 20,568 21,250 +3% Olive Oil Export Volume (t) 2,304 2,681 +16% 2,061 -23% Olive Oil Export Value ($m) $ 16.1 $ 18.8 +17% $ 14.2 -25% Olive Oil Import Volume (t) 33,274 36,467 +10% 37,201 +2% Olive Oil Import Value ($m) $ 185.0 $ 181.8 -2% $ 175.8 -3% Olive Oil Supply (t) 50,707 42,448 -16% 55,818 +31% Olive Oil Wholesale Value ($m) $ 324.3 $ 224.6 -31% $ 320.6 +43% Oil Consumption per Capita (kg) 2.01 1.65 -18% 2.17 +32% Year Ending June

Sources: AOA; GTA; MP & DD (Freshlogic Analysis)

About the Handbook

Search online or download

Published annually by Hort Innovation, the Hort Statistics Handbook offers production and trade data on more than 75 horticultural products including fruit, nuts, vegetables, nursery, turf and cut flowers.

The handbook is now published as an interactive online dashboard enabling search functionality and user preferences, replacing the original hard copy format. Much of the data is also available as separate downloadable PDF documents covering the four category sections, with olives included in Fruit.

Major Olive Produc�on Areas

It captures the previous financial year’s data, drawn from supply chain sources including international trade statistics and industry peak bodies. It includes information on retail and food service use, exports and imports, share of production by State and Territory, wholesale value, and volume. The information available varies depending on the product and availability of relevant data.

Both versions are available at www. horticulture.com.au/hortstats. The Australian Horticulture Statistics Valley by Handbook 2020-21Murray was produced the across-industry levy investment project Australian Horticulture Statistics Handbook 2018-19 to 202021 (HA18002).

Source: AOA

Australian 2020/21 Australian Hor�culture This R&D Insights insert2020/21 has been funded by HortHor�culture Innovation using the olive research and Sta�s�cs Handbook Sta�s�cs Handbook 10/02/2022 development 10/02/2022 levy and contributions from the Australian Government. Hort Innovation is the grower‑owned, not-for-profit research and development corporation for Australian horticulture.

235

10/02/

New Zealand - ONZ Focus Groves Project

Focus Grove Project finishes on fruitful note This report outlines the status and practices of the groves taking part in the Olives New Zealand Focus Grove Project. It includes observations by project consultant Dr Stuart Tustin, information from grove owners and discussions with attendees, during the sixth and final round of Focus Grove Visits and Field Days held in March 2022. Focus Groves status

Nelson Kakariki Olives, Redwood Valley - Ray and Brenda Gregory Another of the original Focus Groves, Kakariki has shown outstanding improvement in grove health and increased production. In 2021 the grove produced on average 14.36kg/tree and 12.98% yield, compared with the regional averages of 12.48kg and 11.62% respectively. Kakariki is a commercial grove of more than 3,000 trees, which is fully integrated from grove management through harvesting and processing. Kakariki has consistently been a top producing grove, and a consistent winner of Gold medals for both its EVOO and flavoured oils.

“Fertiliser application input should be directly linked to an identified deficiency, done through annual soil tests and an initial annual leaf test, followed by a second to measure effectiveness and fine tune if required.” At Two Old Soldiers, Gordon and Malcom explained their pruning trial.

Disease management Rains following the 2021 harvest had impacted on the spray program because it was impossible to get out into the grove, resulting in signs of Peacock Spot and Anthracnose noted at the October Field Day. Stuart had recommended the addition of an eradicant to the next Manzate applications to provide a rapid response. Two rounds of Score with Manzate had been applied which had addressed the problem and very little disease was noted on this visit. The recommended three applications of Protek were applied at flowering, 10 days apart, with boron added to the first and third applications. Canopy management Post-harvest pruning was a continuation of major limb removal and most trees now have just one original limb left. They are currently halfway through a second prune, removing stump regrowth and thinning new growth where needed. Nutrition Following the last field day and soil test, Blaukorn Classic was applied at 80kg/ha. This is a granulated solid inorganic macronutrient fertilizer for crops with high K demand, rich in potassium and with a moderate proportion of phosphate. Dolomite was also applied to increase magnesium and calcium. The latest leaf test in February showed a low nitrogen content, so Low Biuret Urea at 4kg/ha is being added to the Manzate to counter the nitrogen deficiency. This will continue for 3-4 applications, to help fruit growth and set up the trees for next year. Crop load It was a poor flowering season on 80% of the grove, with 20% not producing any flowers at all. Possible reasons were four months

with no spray protection on trees due to weather, or perhaps the late harvest (due to COVID delays to harvester repairs) has moved the trees into biennial mode. Particularly, there was no fruit on five rows of olives which were not harvested until August, or not harvested at all. These trees failed to flower, against all normal expectations for their condition and growth. Stuart noted an Australian RIRDC report which suggests delayed harvesting can affect the following year’s fruit set. This publication shows a direct link between protracted or delayed harvest and potential crop loss (reduction in flowering) for the next year. Contrasting this, there was great fruit set on the Focus Grove Frantoio block, along with good extension growth - 15cm from fruit to new growing tip. This block had been harvested efficiently at the optimum time. Neudorf Olives, Upper Moutere - Nik and Fiona Elbrecht (new owners) Neudorf Olives had previously been part of the Project, following a reduced Manzate spray program. When the grove was sold in 2021 the new owners requested that the program be ceased, so this Field Day provided an opportunity to return to Neudorf and discuss future options for the grove. The grove has 1300 trees - 300 Koroneiki, 550 Frantoio and 450 Leccino - and previous owner Susan Pine summarised grove management prior to handover to the new owners. Foliar fertilizer sprays GrowMore and Finish-it have been applied, and up to 12 months ago also Manzate, but only prior to rain. The skirts and suckers were pruned three times per year. Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 31

New Zealand - ONZ Focus Groves Project

At Neudorf project consultant Stuart Tustin talked about opening up the tree for light and airflow.

Nik wants to continue for a year with Susan’s management approach but with a few sheep grazing under the canopy. Stuart said you have to watch them as they can attack the bark and eat new shoots. As Neudorf uses ground nets for harvest, sheep should be removed 3-4 months minimum prior to harvest to avoid contamination of nets and fruit. Disease management While wind has helped reduce disease, there were signs of Peacock Spot and Anthracnose, and Stuart was concerned these would exacerbate without any disease management. There were also signs of leaf loss developing. Canopy management Susan’s three criteria for pruning are allowing light in, wind through and branches to hook the shaker onto for hand harvesting. Good extension growth on the Frantoio was noted, with some leaf loss but vigorous trees all round. However, the Koroneiki has lots of straggly dead wood, therefore Stuart demonstrated removing regrowth from the centres to open the trees to light. Nutrition Stuart said that applying fertiliser is best done in OctoberNovember, as earlier may result in runoff or loss of soluble fertilizer through the soil profile. Many of the Focus Grove leaf tests have shown the need for magnesium and nitrogen. Neudorf’s fertiliser regime has been almost exclusively foliar for the past 15 years. 2022 crop The grove looks as though it has the best crop in the time it has been visited, particularly on the Frantoio, however Stuart pointed out more individual fruits than the clusters of fruit seen at Kakariki. This is probably due to the presence of low-level Anthracnose disease. Susan noted that birds can be a problem and take the Frantoio first, then the Koroneiki. They dislike the Leccino. Other The Neudorf Oliomio press processes 100 kg/hour, so keeps up with the hand harvesters. Machine harvesting would produce too much fruit at one time. Harvest starts mid-June until the first week of July. Susan doesn’t wash the fruit, hence the need to ensure no ground contamination. Canterbury Two Old Soldiers, Waipara Valley - Gordon Legge and Louise Webb A visit to neighbouring property Two Old Soldiers Grove enabled a review of progress since October, with a major rejuvenation program currently underway in the previously neglected grove. Disease management The current focus is on restructuring the grove, so a disease 32 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Key take-outs from the March 2022 Field Days 1. T ake a go-hard approach to pruning and tree regeneration. Conservative pruning holds back a grove, and trials have shown that hard pruning brings about quicker results for regeneration and an improved crop load. 2. T he disease management program of applying protectant sprays every 20 days, or before and after rain, has resulted in wet weather diseases being suppressed. 3. Fertiliser should only be applied on an as-needed basis, determined by soil and leaf tests. 4. Glyphosate use has now typically been reduced by 50% across most NZ olive groves. 5. Some groves who harvested late in 2021, or not at all, reported little flowering this year. An Australian RIRDC report suggests that delayed harvesting can affect the following year’s fruit set, with a direct link between protracting harvest after the optimum time to crop potential loss for the next year. Ref (ONZ members): Olives NZ fact-sheets – Guide to efficient olive harvesting. 6. While the current project is due to finish in November 2022, industry consensus is that similar types of field days need to continue, again supported by appropriate expertise. management program has not been established yet. Stuart said disease control should be started now so as not to lose the progress made by the restructuring. Canopy management Approximately half of the grove is being removed to regenerate/ restructure the trees. The new growth will then be left until it is clear which will be the dominant branches for the future. It was noted that the sooner pruning is done in the season, the quicker the trees will regrow, and also that the trees can continue to be pruned to manage crop load. Half the Barnea have been pruned to Focus Grove program recommendations, allowing continuing production and a replacement process with limb removal over 3-5 years. Pruning is from the north to open up the trees and let light in, with Stuart noting this is resulting in substantial new growth. It was noted that it is also important to cut shoots off the trunk for

New Zealand - ONZ Focus Groves Project

There was good fruit set on some branches in the Two Old Soldiers grove (left), while lighter on other branches with Peacock Spot apparent.

mechanical harvesting, as clean trunks enable operator and shaker efficiency. A harder approach is being taken to the balance of the grove. A trial is being undertaken with higher cuts, to speed up the restructuring process and lift the height for machine harvesting. Maintaining production is not required so a severe coppicing of most branches is occurring. Gordon explained that his father was a nursery person and his philosophy with orchard pruning had been to leave a couple of long branches to help “pull up sap” - already evidenced by twice the regrowth on the trees pruned in this way. This trial will be interesting to observe over the next few years, as it is not the current convention.

It was noted that pruning should take into account not allowing trees to become unbalanced, as they could be blown over in the strong North Canterbury winds. There was also a question about lichen on trunks, with the best process being to remove affected branches progressively. Nutrition Stuart emphasised that fertiliser application input should be directly linked to an identified deficiency. This is done through annual soil tests and an initial annual leaf test, followed by a second to measure effectiveness and fine tune if required. The key is to measure and monitor. Review what is happening, and history is important. Stuart commented that Boron is typically deficient across

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Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 33

New Zealand - ONZ Focus Groves Project

horticultural land and application takes several years to result in improved fruit set and crops. It was noted that fertigation is expensive and perhaps difficult to justify for olives in New Zealand, due to the low return for olives compared with crops like Kiwifruit. Crop load The crop load appeared light and it was noted that the grove was not harvested in 2021. At the October Field Day several trees were shaken and produced 25kg/tree. These trees being harvested late and others left has probably negatively impacted on the 2022 crop, as this suppresses flowering. Other growers have had the same experience when trees were not harvested. Other It has been an unusual year in Canterbury, with good rain, and the trees and grass growth reflect this. It has been a very good growing season. This is good, as the grove irrigation system has not functioned for many years and it is aimed to be operational for 2023. Discussion on grove floor management and weed control was to leave longer growth to create a thatch, or compost to help the organic process. Bare ground will help minimise frost impact but the organic benefit is greater from leaving growth. It was noted that the cost of keeping the grove floor tidy is not particularly cost-effective. If machine harvesting, sheep can be run through the grove to eat and trample grass and weeds and contribute to organic matter. Stuart noted that the structure of soil is improved by multiple inputs, and that the trend was now for minimum use of herbicides. This is really only necessary during grove establishment and can then be reduced to an annual application, twice yearly at most. Terrace Edge, Waipara Valley - Bruce and Jill Chapman Also one of the original Focus Groves, in 2021 Terrace Edge harvested on average 11kg/tree with a 9.53% yield, compared with the Canterbury average harvest of 10kg and 13.2% respectively. Harvest potential was probably 15kg/tree but not all trees were harvested. Terrace Edge is a commercial grove of almost 2,000 trees but typically does not harvest the full potential of the grove. Terrace Edge Winery is organic and Bruce would like to convert the olive grove to organic. Disease management It had been difficult keeping up the spray regime at Terrace Edge because of rain and they had only been able to apply two applications of Protek. The grove was showing a little Peacock Spot and the spray program needed to be continued as soon as possible. The recommendation is to spray before rain and then again afterwards, if it is safe to do so. Canopy management Pruning was completed post-2021 harvest and after three years the renovation is almost complete. Stuart pointed out that the next major cuts to continue opening up the trees were apparent. Now some surplus regrowth could also start to be removed, to allow new growth to flourish. There was discussion about the diminished pulse of the machine harvester with wide branches, which is another reason to keep trees well pruned. Branches also need to be kept within the harvester umbrella width or fruit will be lost. It was now a good time to cut out old branches with no or little fruit, as it would have minimal impact on this year's production but would encourage new growth and production for next year. This would also make a good start on post-harvest pruning. Painting cuts prevents rot and speeds up the healing process. Nutrition There is now a four year history of leaf tests. The latest showed slightly low levels of magnesium and this was included in the last foliar spray. Boron was also applied in spring. Comment was made that the large amount of clover growing 34 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Pruned for machine harvest, trees dripping in fruit are typical across the Aquiferra grove.

between the rows of trees was taking care of nitrogen plus was cheaper than applying a fertiliser. Crop load The grove looked terrific, with healthy trees with a leafy canopy and a good-looking crop. The crop appears to be even bigger than 2021, with good fruit set across the grove and throughout the canopies. Other Bruce is now only doing one Roundup spray per year for strip management because of the good clover growth and minimal weed growth. . Northland Olives on The Hill - Chris and Linda Smith Like many of the other original Focus Groves, Olives on The Hill has seen continuous improvement to overall grove health and increased grove production. Production in 2021 was an average of 6.09kg/tree and 15% yield, compared to Northland regional averages of 3.87kg and 16.3% respectively. Olives on The Hill has sub-divided off some sections and the olive grove now totals just under 800 trees. While reduced in size, it is hoped that the rejuvenation process will produce at least the same volume of oil as in the past. Some trees have been transplanted with great success. The grove is looking really good and is now realising the potential initially seen, with good growth and bushy leaves apparent across the grove. Background The grove was purchased in 2012 in a much-neglected state. A group photo taken in 2019, showing the same row in which the group

New Zealand - ONZ Focus Groves Project

A photo taken at Olives on the Hill in 2019 (left), showing the same row in which the group was now standing (right), reflects the vastly different tree status following the six-year rejuvenation program.

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Canopy management Trees are now a fraction of the size with good leafy canopies, opened up and full of new growth, with fruit right through the canopy. The grove is now essentially full of new trees: just the base trunk of the original tree with all new branches. Pruning has been for machine harvesting, with the focus now on thinning cuts and renewal cuts of larger limbs. The three-year pruning program followed has worked well and around 80% of each tree is now fully restructured. A query about pruning for hand harvest was to allow the tree to become squatter with more branches, and keeping the tree shorter. It was noted that new growth is continual in Northland, whereas trees in other regions slow down as harvest approaches. Stuart demonstrated cleaning out new growth to open up the canopy, emphasising the need to allow bushy growth and let the tree self-select stronger new branches. He added that dead growth also needs to be cleared out as it harbours Anthracnose. Discussion was that olive trees will grow well for up to 11 years and produce well if left, but will then dramatically go backwards if not pruned and sprayed. Taking a maximum of one-third of the tree when pruning is a good rule of thumb if the intention is to maintain supply and viability.

• Complete packaging service - just send your oil to us and we will do everything • Self fill packaging - ‘self fill’ supplies so that you can pack your own olive oil • ‘Bag-in-drum’ IBCs, drums and replacement liner bags

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Olive O

was now standing, reflected trees looking totally different following the six-year rejuvenation program. Linda said some people thought that the trees were too close and needed thinning out, however reduction in tree size has addressed this. Some 600 Leccino trees were coppiced and within three years were back in production. The Frantoio has been progressively restructured with big cuts. The trees need to be kept at a maximum of 5-6 metres high because of the spacing. With the smaller trees pruning now takes 25% of the previous time. They also introduced the recommended disease management program, and fertilizer has been applied based on soil and leaf tests. Production was 600L in their first year and almost 3000L in 2020, a combination of increased tonnage and higher oil yields. They are predicting a similar crop for 2022 to previous good years. Stuart described the trees as having been senile and needed major remediation; huge trees with substantial disease. The size prohibited effective spraying, and the trees were overgrown and there was little light penetration. The grove is now a model for others. Disease management There was little disease apparent across the grove. Anthracnose has been brought under control through the spray program around flowering.

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• All your packaging needs - from 1 litre casks up to 1000 litre bulk ‘bag-in-drum’

Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 35

New Zealand - ONZ Focus Groves Project

Crop load The crop is looking good across the grove. Some trees are looking to be 25kg, with bunches of olives vs single fruit. Nutrition Recent leaf tests showed that nitrogen and boron were low and this is being addressed. Other Linda said being a Focus Grove has kept them on track to do the required work and with results able to be shared with broader industry.

“Bare ground will help minimise frost impact but the organic benefit is greater from leaving growth.” Wairarapa Leafyridge Olive Grove, Masterton - Craig and Ruth LeafWright Leafyridge is an original Focus Grove, where aggressive pruning has restored good tree shape and size, and seen a dramatic increase in productivity. It consistently out–performs other regional groves. The average harvest for 2021 was 18kg/tree and oil yield 16%, while the regional average was 12.13kg and 13.75%. Leafyridge is a commercial grove of around 3,800 trees and also contracts several other local groves to add to their production. Craig is now being assisted in grove work by his son Tim. The grove is looking in excellent condition. Disease management Despite more rain this year, the recommended spray regime has been continued and disease is only apparent on old branches. Canopy management There was a late start to pruning in January so new growth is only a couple of months old but still looking very good. The structure of the trees is much better for mechanical harvesting and hopefully will see a better fruit recovery. There is good vertical growth and Craig has concentrated on removing dangly branches that won't shake. Stuart noted that across the country we are seeing rejuvenated groves, shorter trees, healthy canopies and branches no more than five years old. It is time now to accelerate the removal of old branches, which results in higher fruit production from younger wood, more leaf for better new growth and less disease pressure, while the more conservative approach has held back some potential. He recommended one major prune, then follow-up for harvesting efficiency to remove unproductive branches and for more effective penetration. Crop load The crop load across the grove is looking good, certainly above average. It was noted that there had been a second flowering a couple of weeks after the first on some Wairarapa groves; the first could have been premature and had not developed. Nutrition 2022 leaf tests show only nitrogen is low. Stuart emphasised the need to test before applying any fertilisers. The organic block Attendees were most interested to see the Frantoio block that has been converted to the organic disease management regime. This has been a top-performing block, with 25kg/tree harvested by machine and then another 10-15kg by hand. However, major cuts for restructuring have been made. Craig said they want to be as sustainable as possible and as organic as possible on this block, however they are not going organic with weed control and fertilizer application. No Manzate has been applied since April 2021, rather copper was applied after 36 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Sections of the Olives on the Hill grove has been sub-divided off, with some trees successfully transplanted.

harvest and continued with the copper/sulphur spray program as per the Olives NZ Organic Approach Fact Sheet. For prevention of Anthracnose they had used Serenade, which is very expensive compared to Protek. The trees were healthy previously and have stayed healthy: Stuart said they’re looking really good but will be a work in progress for a few years yet. Craig offered continuing access post the Focus Grove Project to watch this block in particular. Other Concerns about copper build-up in soil were noted, yet the annual copper sprays are well within the Biogro organic application guidelines and limits. Bella Olea, Greytown - Chris and Hilary Penman The Penmans have achieved certification as an organic grove this year and are to be congratulated on their commitment. They are one of only a handful of olive groves registered as organic in New Zealand. In 2021 Bella Olea harvested on average 10.77kg/tree, similar to the national average, with the Leccino cropping at almost 20kg/tree. Disease management The spray application water rate per hectare has been increased recently, achieved by slowing down the application process. Disease pressure is still evident across the grove and it will take a few months to see the effectiveness of the new regime. Sulphur is being added as a protectant over winter. It was noted that frequency of rain in the Wairarapa has affected the ability to spray from December onwards. Canopy management Regeneration is still in progress. Stuart suggested that with the low crop some more large branches could be taken off. It’s a good time to do this now with a good crop predicted for 2023. Comment was made that Neudorf are pruning three times with saw and secateurs rather than a chain saw, which has worked well for a grove that is hand harvested.

New Zealand - ONZ Focus Groves Project

Excellent regrowth provides good future options for the Bella Olea grove.

Nutrition Leaf tests show boron and magnesium needed; soil fertiliser again. Crop load It is a light year, with the crop varied across the grove. Stuart pointed out good extension growth on the Barnea, however Bella Olea is in classic biennial mode, growing fruit one year and then new wood the following year. Other Last year's processing waste was stored under tarps to be applied around trees. The plan is to add dolomite and perhaps other nutrients. Comment was made that the waste volume reduces by about half over a year as it dries out. Hawke’s Bay Aquiferra - Tim Groves and Jess Arthur Aquiferra is one of the original Focus Groves but was also an early adopter of the grove management principles. It is regarded as an exemplary grove, with an average production in 2021 of 19.14kg/tree and 16.33% oil yield compared with regional averages of 16.65kg and 16.93% respectively. 2022 crop The trees across the grove are laden with fruit through the canopy and the fruit is of good size. The crop looks better than 2021: flowering had translated well into fruit set and plentiful rain has helped. Nutrition Aquiferra has previously had low levels of nitrogen but this area of Hawke’s Bay has proven very productive. Earlier this year leaves were yellowing and falling off, with fruit starting to shrivel. Stuart said normally this is caused by disease but very little disease was apparent across the grove. That period had been quite dry which, combined with the nitrogen deficiency, was probably responsible. It was noted that leaf life is five years maximum, so there will always be leaf drop.

Leaf tests in February confirmed that nitrogen was low, with a recommendation of urea at 5kg/2000L tank to address. It was noted that it was important to feed in an on-year in Feb/March to assist oil accumulation, and in Sept/Oct for flowering. NPK can be ground applied if a soil test showed this is low. Stuart said now that many groves around the country are producing regular good-sized crops, with leaf tests at least annually and responding to them with nutrients necessary to maintain production. Disease management The required spray program has been continued, with extensions to the period between sprays thanks to dry weather and paying attention to rain predictions. Discussion occurred around Manzate application when rain was forecast: it acts as a protectant, so application is needed before rain and again after. There was minimal sign of the traditional wet weather diseases across the grove but a small amount of scale was noted, with spraying in September suggested. Post-harvest pruning Pruning was completed in October and regrowth has continued well across the grove. Stuart said the trees were in very good condition and only a minimum secondary pruning was required pre-harvest of droopy branches which wouldn’t harvest. It was noted that the canopy has been lowered and there will now be better recovery with machine harvesting. Stuart noted that the aim was to keep wood young, and for a tree size of six metres or less - it is the young branches, when managed to control disease, which crop heavily. With the trees starting to get tall again, he encouraged big cuts to speed up renovation: • take out the biggest branch, or old gnarly branches, post-harvest to open up the tree and start getting them to the desired size; • come back through in January after flowering and remove another limb in any unproductive trees, or an unproductive limb in cropping trees, to speed up renovation; • there is nothing to be lost and lots to be gained! Other observations There is a lot of clover through the sward, supporting the narrow herbicide strip. Final visit While this was the last round of Focus Grove visits, there will be a subsequent visit to Northland which could not be included in the 2021 schedule due to weather and COVID constraints.

Summary

All of the original Focus Groves visited as part of the Field Days which have followed the recommended program for proactive disease management and canopy management have reached an exemplary stage, and are now exemplars for the wider olive growing industry in New Zealand. For other groves following the recommendations, the results are apparent in their harvest tonnage as well as their observations on overall grove health. The vastly improved tree health is apparent across all of the ‘Manzate’ groves visited, with very little or no disease, plenty of lush leaf and a promising crop. The tree structure across these groves has also dramatically improved, enabling light and spray penetration and ease of effective harvest. The organic grove in Wairarapa is also coming along well and will continue to improve production as time goes on. Leafyridge, which has converted a block to the organic disease control recommendations, is a grove to watch. The continued success could provide a further exemplar to the broader olive industry in New Zealand. This is an edited version of the Milestone MS06 report of the Sustainable Farming Fund Project 19025 - Meeting the increasing demand for New Zealand Extra Virgin Olive Oil. The full report, and further detail about the project, can be found on the Olives New Zealand website: www.olivesnz. org.nz. Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 37

Olive R&D

Cultivar project studies Australian olive phenotypes Professor Stanley G Kailis, Director - Australian Mediterranean Olive Research Institute Introduction

A new project on olive phenotypes has commenced in Western Australia, involving researchers and olive growers. Phenotypes reflect the olive trees actually in the ground and are the result of interaction between germplasm – i.e. cultivar - and the growing environment. Findings from the study, the Olive Cultivar - Australia Project, will be integrated with existing Australian and international research findings to assist in cultivar identification. They will also be used to develop concepts to maximise productivity and the quality of olive fruit, the starting point for safe and nutritious products. Collaboration and co-operation with industry stakeholders such as olive propagators and processors will also be sought.

Background

Olive trees and their components are genetically driven but also influenced by the growing environment with respect to developmental, morphological, physiological and biochemical characters. Some Australian studies have explored traits such as olive and stone size, flesh to stone ratio, and oil and moisture content of raw olives. Genetic studies on olives undertaken in Australia and elsewhere have revealed the authenticity of olive germplasms, as well as exposing cultivars with alternative names and disparate cultivars with identical names. More attention is now being directed to uncover phenotypic traits and changes that occur regardless of the genetic background. For example, olive fruit size is mainly under genetic control, whereas olive fruit components such as oil, fatty acid composition and polyphenol levels are under genetic control with environmental interaction, especially changes in temperature and availability of water. Ultimately the quality of fruit and extracted oil will be affected. Within the shadow of climate change, characters of cultivar phenotypes will change (1). Of course, modern horticultural practice must ensure supply of true to cultivar planting material. As genetic testing is expensive and out of reach for most olive growers, morphological identification can be undertaken quickly, with little cost, by the olive grower.

The project

During discussions within the National Table Olive Committee (NTOC) of the Australian Olive Association (AOA), it was identified that quality and safety were key determinants for Australian table olive products. Paramount in this direction was the importance of true to name table olive cultivars. Cultivar identity is equally applicable to olive oil products and potentially the future of olive leaf products. Following additional discussions between the Western Australia Olive Council (WAOC) and the Australian Mediterranean Olive Research Institute, a project to further explore olive cultivars in Australia has been developed. The steering group for the project is Rick San Miguel (WAOC President and olive grower, Isabelle Okis (WAOC chief judge and olive grower) and Professor Stan Kailis (Australian Mediterranean Olive Research Institute).

Project objectives

The project aims to: • identify the current olive germplasm in Western Australia ie olive cultivars grown in Western Australia (2,3); • undertake morphological studies on olive fruit, leaves and stones for cultivar confirmation and identification; • develop cultivar profiles for specific cultivars by collecting and consolidating olive cultivar research and information from national and international sources, to provide authoritative information for growers and stakeholders (long term objective) (2,3).

Cultivar profile development

The cultivar profiles will comprise: • passport data - cultivar name ie genotype, common synonyms, country of origin, principal use of olive - olive oil, table olive and olive leaf products; • tree characters - vigour (weak, medium, strong), growth habit (drooping, spreading, erect), canopy density (sparse, intermediate, dense) and implications for

38 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

horticultural and harvesting, start of bearing, period between planting and first major crop, productivity (measured as the weight of crop/tree), bearing, and the biennial bearing phenomenon. • morphological characters, quantitative and qualitative, of fruit, leaf, stone, and inflorescence that can define the cultivar, discriminate between cultivars, and provide stakeholders with a reliable, fast, and economical method of identification. These include: » fruit and stone characters - weight, shape, degree of symmetry, base and apical features, lenticels (fruit), stone surface and grooves; » leaves - length, width, shape, and curvature; » inflorescences - length and number of flowers/inflorescences. • agronomic and commercial considerations - tolerance/sensitivity to stress, both abiotic (cold, drought, salinity, lime pH> 7) and biotic (insect, bacterial and fungal infestations) rooting ability, start of bearing, flowering time, pollination compatibility, pistil abortion, productivity, alternate bearing, ripening period, maturation status, fruit removal force, flesh/stone detachment and oil yield. Note: Agronomic and commercial considerations are important in optimising the cost/benefits of olive growing as an industry. Although data is available nationally and internationally, it has not been collected systematically. • chemical evaluation of raw olives - oil, moisture, fatty acid content, antioxidants (especially polyphenols) and sugars (for table olive processing by fermentation).

Project methodology

Western Australian olive growers were canvassed as to their interest in the Olive Cultivar - Australia Project. Following a response by some 20 olive growing enterprises, basic information was sought – site location, number and tree density,

Olive R&D

Large olive fruit with characteristic morphology - 1 Barouni, 2. UC13A6, 3. Hardy’s Mammoth, 4. Nab Tamri - show differences in stone morphology, characteristic to cultivar.

cultivars grown and irrigation status. Olive fruit and leaves of nominated cultivars were collected by representatives at each site then dispatched to the Australian Mediterranean Olive Research Institute for examination and measurement. Currently fruit, leaf and stone characters are being determined and then compared with international standards and research, and authoritative reports. Cultivars currently being examined are: Arbequina, Arbosana, Barnea, Barouni, Boutellan, Cerignola, Correggiolla, Diana, Grevillana, Hardy’s Mammoth, Jumbo Kalamata, Kalamata, Koroneiki, Leccino,

Jumbo Kalamata - very large fruit of 15 grams +. Identifying characteristics of large pale spots/pores (lenticels) and long stones with sharp point. Unknown origin, but has similar characteristics to the Italian cultivar Oliva de Cerignola.

Manzanilla de Sevilla, Minerva, Mission Californian, Mission WA, Nab Tamri, Nevadillo Blanco, Paragon, Pendolino, Picholine, UC13A6, and Zeus.

Input welcome

Currently cultivar samples have been collected only from WA olive growers because of quarantine restrictions. However, olive growers and propagators from other states who wish to be involved in any capacity, or wish to have input into the project, are very welcome to do so. Please contact Stan at ausmedolive@gmail.com.

References: Mousavi S, de la Rosa R, Moukhli A et al (2019) Plasticity of fruit and oil traits in olive among different environments. Nature-Scientific reports 9:16968. 2. Brenes M and Kailis SG. (2021) Naturally processed table olives, their preservation and uses in Olives and olive oil in health and disease prevention (2nd ed.) 15-25. 3. Kailis SG and Kiritsakis A. (2017). Table olives: processing, nutritional, and health implications in Olives and olive oil as functional foods (1st ed.) 296-234. 1.

Beating biennial bearing: we need your input! It’s one of the biggest issues our industry faces, so the AOA is taking an in-depth look at the effect of various practices and circumstances on biennial bearing. One significant area of interest is the effect of fruit left on trees, or harvested very late, on the following year’s flowering, and therefore crop level. As a basis for research we’re planning to undertake, we need to gather a picture of the level of flowering on trees across Australia for this year’s crop, compared to previous years’ yields. Grower experience is undoubtedly the best place to start, so we’re hoping all our Olivegrower readers will help by sending us details of what’s happened in your grove. We’re particularly keen to hear from those who didn’t harvest in 2021, or only removed part of their crop, and how it may have influenced this year’s production. Please let us know: • Did you have a (comparatively) large, medium or small harvest in 2021? • Was any fruit not harvested in your grove/s? • Did you finish harvesting late in the season? • Was flowering for the 2022 crop the same, better or worse than the previous year, or compared to your usual experience? • What varieties do you have, and did the above factors differ between them for the 2021 and 2022 harvests? We’d also be very keen to hear about any practices which you’ve used to reduce or eliminate biennial bearing in your grove. Please email your information to AOA Administration Manager Liz Bouzoudis at admin@australianolives.com.au. Many thanks in advance for your input! Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 39

Olive business

Best Practice Series Michael Southan, AOA OliveCare® Administrator

The OliveCare® program is all about helping olive producers achieve quality. With that aim, the Best Practice Series of articles discusses how to increase the yield of premium EVOO through best practice management strategies from the grove to the consumer.

Nutritional value of EVOO, and making nutrition and health claims Nutritional value of extra virgin olive oil

The nutritional value of extra virgin olive oil (EVOO) can be described by the amount of bioactive compounds in the olive oil (biophenols, phytosterols, squalene, tocopherols, hydroxyterpenic acids) plus fatty acid composition. The level of bioactive compounds found in an EVOO will depend on factors including the olive cultivar, the environment and production practices. Typically, the fresher the oil, the higher the levels of bioactive compounds. Some brands of EVOO choose to list the levels of selected bioactive compounds on the label’s Nutrition Information Panel (NIP)2: NUTRITIONAL INFORMATION (500ml package) Serving size 15ml - 33 Serves Average Per 100g Energy 3380 kj Protein 0.0g Fat: Total 91.5g Saturated 13.5g Monounsaturated 68.7g Polyunsaturated 9.3g Trans fat 0.0g Cholesterol 0.0mg Sodium 0.0mg Carbohydrate Total 0.0g Sugars 0.0g Antioxidants: Vitamin E (30% RDI) 23mg Total biophenols 33mg Squalene 473mg

Quantity Per Serve 507 kj 0.0g 13.7g 2.0g 10.3g 1.4g 0.0g 0.0mg 0.0mg 0.0g 0.0g 3mg 5mg 73mg

Ingredients: 100% Australian Extra Virgin Olive Oil

Total polyphenols/Biophenols/HPLC

These are a measure of the antioxidant levels in the oil, known to lower blood pressure, reduce risk of cardiovascular disease and cancer, and support a healthy immune system. These compounds include hydroxytyrosol, oleuropein, oleacin, and oleocanthal. They act as potent natural antioxidants (which scavenge free radical species) and are found naturally in extra virgin olive oil. The phenolic

profile of EVOO is one of the key reasons for the superior health benefits of extra virgin quality olive oil, particularly when compared with refined oils (which are devoid of, or very low in, natural antioxidants). • Hydroxytyrosol is derived from the hydrolysis of oleuropein during olive maturation and olive oil storage. Oleuropein and hydroxytyrosol have powerful antioxidant activity, which may be responsible for some of olive oil's antioxidant, anti-inflammatory and disease-fighting properties. Hydroxytyrosol occurs naturally in the olive fruit, pulp, leaves and mill waste waters. The compound plays an important role (among other minor components) in the complex and varied flavour of olives and olive oil. It is also a vital component which largely adds to the stability of olive oil. • Oleuropein is a bitter compound also found in olive oil. Oleuropein is responsible for most of olive oil's antioxidant, antiinflammatory, and disease-fighting characteristics. Olive leaves contain high amounts of oleuropein, making their extracts a valuable source of this nutrient. Oleuropein is best known for its blood pressure-lowering effect. • Oleocanthal is a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil (pungency). • Oleacein, a hydroxytyrosol derivative, is considered the most powerful antioxidant in olive oil. Organoleptically it is associated more with bitterness and less with pungency. • Tyrosol, in spite of its weak antioxidant activity, is effective in preserving cellular antioxidant defences, probably by intracellular accumulation. Phytosterols include B-sitosterol and campestorol. Phytosterols have been shown

40 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

to reduce the levels of plasma cholesterol and LDL cholesterol3. There is also some evidence to suggest that phytosterols may have anti-tumor activity. Squalene is a triterpene acid found in EVOO (approximately 0.7%) and in higher amounts in shark oil. Squalene is an antioxidant that has been reported to have a chemoprotective effect specifically against skin cancer. Squalene is a major intermediate in the biosynthesis of cholesterol, and may be effective in lowering cholesterol levels in some individuals. Tocopherols are a family of vitamin E compounds naturally found in vegetable oils, nuts, fish and leafy green vegetables. α-tocopherol is a well-known antioxidant which acts in a variety of ways to scavenge free radical species in the body. Hydroxyterpenic acids include oleanoic and maslinic acids. Studies suggest that hydroxyterpenic acids may have potential pharmacological effects relating to inflammation, cancer, cardiovascular pathology and vasorelaxation. Fatty acid composition (unsaturated/ saturated ratio) is key to delivering nutritional benefits. High monounsaturated fatty acids (MUFAs) and a balanced distribution of saturated fats/polyunsaturated fatty acids (PUFAs) are most desirably found in healthy EVOO. • Oleic acid: the major fatty acid component in olive oil is mono-unsaturated oleic acid (C18:1), an omega 9 fatty acid (53-85%, typically around 70%). It has antioxidant properties, which may reduce the risk of cancers, and confers high oxidative stability (and therefore a long potential shelf life) for EVOO products. • Palmitic acid: the second largest fatty acid component is saturated palmitic acid (C16:0) (7-20%, typically around 13%). If consumed to excess it is believed to have adverse implications for cardio-vascular health.

Olive business

• Linoleic acid: the third largest fatty acid component is poly-unsaturated linoleic acid (C18:2), an omega 6 fatty acid (2.522%, typically around 12%). PUFAs are highly reactive and in high concentrations lower the oxidative stability of vegetable oils, and thereby potential shelf life. According to Wardhana et al1: omega-6 fatty acids account for the majority of PUFA (Poly Unsaturated Fatty Acids) in the food supply. They are the pre-dominant PUFA in all diets, especially western diets, which produce pro-inflammatory metabolic products. The persistent antigenic or cytotoxic effects will lead to chronic inflammation. • α-Linolenic acid: the poly-unsaturated fatty acid α-Linolenic acid (C18:3) (an omega 3 fatty acid) is a comparatively minor component of olive oil (<1.5%, typically around 0.7%), however as an antioxidant it is considered to be beneficial to human health. The major sources of omega 3 are fish, nuts including walnuts, and some seed oils such as flaxseed and soybean.

Image: Olive Wellness Institute

Making health claims

In Australia nutrition content claims and health claims4 are voluntary statements made by food businesses on labels and in food advertising. The Australia New Zealand Food Standards (FSANZ) Code - Standard 1.2.7 - Nutrition, health and related claims sets out requirements for making these claims. Nutrition content claims relate to the content of certain nutrients or substances in a food, such as 'low in fat' or 'good source of calcium'. These claims need to meet certain criteria – e.g. the following statement would apply to EVOO: ‘EVOO is a good source of omega 9 fatty acids’, noting the oleic acid content of Australian EVOO.

Conditions for nutrition content claims *Property of food

General claim conditions that must be met

Specific descriptor

Conditions that must be met if using specific descriptor in Column 3

Omega-9 fatty acids

(a) The food meets the conditions for a nutrition content claim about omega fatty acids; and (b) the food contains, as a proportion of the total fatty acid content: (i) no more than 28% *saturated fatty acids and trans fatty acids; and (ii) no less than 40% omega-9 fatty acids.

Increased

(a) The food contains at least 25% more omega-9 fatty acids than in the same amount of *reference food; and (b) the reference food meets the general claim conditions for a nutrition content claim about omega-9 fatty acids.

Health claims are about the relationship between a food and health effects. All health claims must be supported by scientific evidence. There are two types of health claims – general and high level. • General level health claims are about a nutrient or substance in a food, or the food

itself, and its effect on health. For example, 'calcium for healthy bones and teeth'. These claims are either based on one of the more than 200 pre-approved foodhealth relationships in the Standard, or a food-health relationship self-substantiated by the food business using the scientific method set out in the Standard. FSANZ must

be notified of self-substantiated general-level health claims. • High level health claims are about a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease. An example of a biomarker health claim is 'Phytosterols may reduce blood cholesterol'.

Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 41

Olive business

High level health claims must be based on a food-health relationship pre-approved by FSANZ. These relationships are listed in Schedule 4 of the Australia New Zealand Food Standards Code (the Code). There are currently 13 pre-approved foodhealth relationships for high level health claims listed in Schedule 4 of the Australia New Zealand Food Standards Code, including the following statement on phytosterols which would apply to EVOO: ‘EVOO contains phytosterols which reduces blood cholesterol’.

Conditions for permitted high level health claims *Property of food

Specific health effect

*Phytosterols, phytostanols and their esters

Reduces blood cholesterol

Relevant population

International variations

It is important to note that the regulations around nutrition and health claims can vary in different markets. For example, the related EU high level health statement reads: ‘Plant sterols: sterols extracted from plants, free or esterified with food grade fatty acids have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.’ However, FSANZ Standard 1.2.7 sets a framework for substantiating relationships between a food (or a property of food) and a health effect (including risk factors or diseases), but not a relationship between a risk factor and disease. FSANZ has therefore taken a view that the (EU) risk factor component does not fit explicitly within the current Australia and New Zealand health claims framework. This means that in Australia we can make the statement ‘EVOO contains phytosterols which reduces blood cholesterol’. But we can’t make the statement ‘EVOO

Context claim statements

Conditions

(Diet low in saturated fatty acids Diet containing 2g of *phytosterols, phytostanols and their esters per day

The food must: (a) meet the relevant conditions specified in the table in section S25—2; and (b) contain a minimum of 0.8 g total plant sterol equivalents content/serving.

contains phytosterols which reduces blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.’

EU on polyphenols

The European Commission Regulation (EU) No. 432/20125 allows for an important health claim on olive oil that states: ‘Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.’ For this claim to be valid, 20 grams of the olive oil has to contain a minimum of 5 milligrams of hydroxytyrosol (250 mg/kg) and its derivatives such as oleuropein and tyrosol. Additionally, the label is to specify that 20 grams of the olive oil are to be consumed daily to benefit from this claim. It is also important to note that polyphenol content will decrease over time, and oil storage temperature also has an impact. Currently, virgin olive oil is commercially stored at 20-25°C and the maximum storage period of virgin olive oil from bottling to consumption is 12 to 18 months.

This storage period could be increased, and providing customers with high-quality EVOO that meets the requirements of the health claim may be as simple as decreasing storage temperatures to 15°C during production and in stores.6 References: Bioactive Compounds www.olivewellnessinstitute.org 2 Understanding an Extra Virgin Olive Oil Food Label - www.dietitianconnection.com 3 The Role of Omega-3 Fatty Acids Contained in Olive Oil on Chronic Inflammation - www. inaactamedica.org 4 Nutrition content claims and health claims www.foodstandards.gov.au 5 European Commission Regulation (EU) No. 432/2012 - www.eur-lex.europa.eu 6 Storage Temperature's Big Impact on Shelf Life of High-Phenolic Olive Oils - www. oliveoiltimes.com 1

www.nationaloliveconference.com.au N AT I O N A L

OLIVE INDUSTRY conference & exhibition

Save the date

14-16 October 42 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Olive business

Lauren@digitalnarrative.com.au www.digitalnarrative.com.au

Digital marketing: big opportunities for small business Lauren Hamilton, Digital Narrative

Key focus areas for digital marketing in 2022 Agricultural business owners are more comfortable with the digital world than ever before, but it can be hard to know where to apply your available time (very little) and budget to meet your business goals. The pandemic accelerated a global shift from offline, in-person shopping to what is now an entrenched preference for shopping online via e-commerce channels. This is both good AND bad news for farmers and food producers. It allows businesses to connect with consumers and meet their needs from any location (no matter how geographically isolated!) but it also puts more pressure on business owners to stay on top of digital marketing, which can be pretty stressful. So what are some handy tools that can make your life easier when it comes to marketing online? Where should you be putting your effort in, to get the most reward? Whether you’re an old hand or new, there’s always something to learn in the ever-changing digital world. Here are the three areas you should be focusing on this year to ensure you’re keeping pace with the digital world …

Search engine optimisation (SEO)

SEO is one of those scary terms that many people know about but few attempt to understand because it’s often relegated to the “too hard” basket. This simply isn’t true. While it can get complicated, at its heart SEO is actually quite simple. The short of it is that most web traffic will come through Google, which accounts for web searches amounting to 3.5 billion1 queries per day. For potential customers to find you online, it’s imperative that your website ranks high enough to be found on page one of search results for whatever you sell. The good news is that an understanding of some basic SEO principles will go a long way towards climbing that list.

The basics

To begin, make sure you have a good URL (basically your specific web address), a security certificate (SSL), decent web hosting and a logical web layout. You can further help Google rank your site by making it mobile friendly and user friendly -

think fast loading times, readable fonts and no intrusive pop ups or ads. Add in sufficient well-written text (300 words per page is the aim) and quality photos which have been resized to the correct dimensions, and you’ve covered your basics nicely.

More advanced

The more advanced stuff like keyword research, link building, on-page SEO and technical SEO are areas to work towards, and may require professional services. It can be tempting to look to offshore SEO ‘experts’ who cold-contact you with cheap offers and crazy promises, but working with a local digital marketer to tackle these more technical strategies is always recommended for authenticity and safety.

Website audit

If you’ve got a website up and running, it’s important to do routine maintenance every so often to keep it running smoothly, ideally before any problems start to appear.

Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 43

Editorial

Much like the way a car needs to go in for regular servicing, the functionality of your website depends on how well you manage it. Finding and dealing with issues early on can go a long way towards preventing expensive and time-consuming repairs. This is where website audits come in. A thorough audit of your website can shed light on why your site is not generating enough traffic, why your sales and conversion rates are weak and why your customers find it difficult to navigate. If your site is lacking in terms of security, content, design or usability, it should come up in the audit. Another useful aspect is that these audits will also reveal how your site is doing compared to your competitors’.

Practical performance

It goes without saying that web performance is critical to the success of your website. Technical issues like long loading times and nonsensical layouts drive away frustrated visitors, who will go on to look for better alternatives. E-commerce research firm Forrester revealed that waiting for even a second was too long: their survey2 showed that customers expected pages to load in two seconds or less and will abandon the site at three seconds.

To have a healthy, working website is core to marketing online. As the shopfront of your business, it’s one area you can’t afford to neglect.

Email marketing

One fantastic digital marketing tool that is gaining more traction with marketers these days is the humble email. Electronic direct mail (or eDM) is a fancy way of describing simple, email-based communications which are used by businesses to shore up brand loyalty, keep customers informed and drive sales. The results of eDMs are striking. Every dollar spent on eDMs generates an estimated $423 in return on investment, making it one of the most budgetfriendly online marketing tools.

Build, tailor and trace …

Popular eDM platforms like MailChimp, Klaviyo and Constant Contact are based on building up an email database of customers and potential customers to send them promotional offers and content directly to their inboxes. One of the main benefits of email communications is their ability to be highly personalised. eDMs can be tailored according

to customers’ shopping habits, location, preferences and more. It’s easy to track campaign results too. You can view detailed data about how many people opened your email, how many clicked through to purchase and so on.

Digital marketing matters

Through its myriad tools, digital marketing gives us the opportunity to stay in touch with customers and better meet their evolving needs. These tools are a solid starting foundation for building your online food or tourism business. As with all things, it takes time, persistence and a little faith, but if you embrace it, digital marketing will amplify your efforts to the largest possible audience, in the best possible light.

References: www.internetlivestats.com/google-searchstatistics 2 www.financialexpress.com/archive/internetusers-wont-wait-a-second-for-results/919006 3 w ww.blog.hubspot.com/marketing/emailmarketing-stats 1

How’s your mental health? Life gets tough sometimes, and depression and other mental health issues affect many of us at one time or another – in fact, right now three million Australians are living with anxiety or depression. But help is hand, with a range of mental health services available to access support at any time of day. The beyondblue website www.beyondblue.org.au - provides information and support to help everyone in Australia achieve their best possible mental health, whatever their age and wherever they live. Take a look or call the beyondblue Support Service on 1300 22 4636 for support and advice. The Black Dog Institute’s website - www.blackdoginstitute. org.au - has a wealth of information on topics including: mental health and wellbeing; self-tests for depression, anxiety and bipolar disorder; e-mental health tools; getting help and helping others; and telehealth services.

44 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

And initiatives like Are you Bogged Mate? are working hard to remove the stigma that surrounds mental health discussions, particularly for country blokes. As they put it so well, “There are plenty places to go to get a tow and it takes guts to admit you’re bogged. We’re making sure you’re connected with the right hands to pull you out.” Find out more at www.areyouboggedmate.com.au. 24/7 counselling and support is also available from Lifeline Australia on 13 11 14 or Lifeline New Zealand on 0800 543 354. If you need emergency assistance, please contact 000 (Aust) or 111 (NZ).

2022 Entries open

Showcase your EVOO, flavoured oils and table olives to the world!

1 June – 26 August Don’t miss out

2022

•

• • • •

2022

Global EVOO appraisal by expert judges: » International judging panels in 5 countries » Australian judging panels in 5 states All EVOO, Flavoured Oils and Table Olive entries compete for Best of Show Awards Every entry assessed and awarded on merit Comprehensive judging feedback for all entries Successful judging provides eligibility for OliveCare® certification

Unprecedented opportunity for international recognition of winning products and producers

The

2022 Australian International Olive Awards Schedule

AU STRAL IAN I N T E R N AT I O N A L

“The AIOA is absolutely paramount to the industry. It allows people to show that their products can compete with the best around, and gives you so much confidence in what you’re doing. “It also affects sales. You put on an award sticker and it gives customers confidence that you have some of the best oil in the country. It’s important to consumers to see those awards and proof of that quality.” Barry and Anne Sander, Tarralea Grove

Entries open: 1 June 2022 Entries close: 26 August at 5pm CST Post deadline: Australian entries 5 August Results announced: 14 October 2022 Full details & entry forms: www.internationaloliveawards.com.au

Olive Awards

www.internationaloliveawardsaustralia .com .au

Olive business

Best Practice Series Michael Southan, AOA OliveCare® Administrator

Best practice packaging and distribution Harvest is over or well underway for most growers now, so it’s time to start planning for the next crucial stage in the process, getting your finished product to market. To make the process as failsafe as possible, and ensure you tick all the necessary regulatory boxes, OliveCare® Administrator Michael Southan has shared these comprehensive checklists from the wealth of guidance documents among the program’s resources. Industry issues identified

Included in the OliveCare Administrator’s activities is a scan of the annual AIOA competition exhibits, which assists in gauging industry labelling compliance. A number of issues have been identified in recent years, including: CoOL - not displaying the mandated Country of Origin logo, and/or the Country of Origin statement not presented in the correct prescribed format; Ingredients - lacking ingredients line adjacent to the Nutrition Information Panel on the back label, as required by the FSANZ Food Standards Code - e.g. Ingredients: 100% Australian Extra Virgin Olive Oil; Storage instructions - not including olive oil/table olive storage instructions on the back label, as required by the FSANZ Food Standards Code: “The label shall include specific storage conditions necessary to ensure the validity of the best before date declared on the label. The statement of those conditions shall be of equal or greater prominence as the best before date” – e.g. • Olive oil - Storage Instructions: Store in a cool dry place away from direct sunlight. • Table olives - Storage Instructions: Refrigerate after opening. • Hazard warning - not including a hazard warning – e.g. • Table olives - Warning: May contain olive pits (stones) Best consumed by - while not mandatory, a ‘best consumed by’ recommendation is useful information for consumers. The accepted industry recommendation for EVOO is Best consumed within 3 months of opening, based on RIRDC/NSW DPI research on the effects of exposure to oxygen on oil quality.

A number of elements on food product label are mandatory, so it’s crucial to ensure that yours are compliant with current regulations.

AOA product labelling guides The AOA has also created a series of labelling guides for EVOO, Flavoured Olive Oil and Table Olive products, which provide comprehensive step-bystep guidance on label compliance and recommendations. All are available as downloadable pdfs on the AOA website - www.australianolives.com.au/labellinginformation.

46 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

OliveCare® Product Packaging, Labelling and Finished Product Distribution Best Practice Checklist Minimise waste: Setting environmental sustainable goals for the use of packaging materials: • commitment to minimal, recyclable, reusable or compostable packaging; • aim for 100% of packaging being recyclable, compostable or reusable by 2025; • minimise net waste (balancing packaging waste vs food waste). Product labelling: Develop Standard Operating Procedures (SOPs) for labelling and distribution of olive products: • Comply with (FSANZ (Food Standards Australia New Zealand), (ACL (Australian Consumer Law) and industry product labelling requirements by always applying: » Country of Origin Labelling (CoOL) logos to product front labels*; » Net Contents on front label - ml/L for liquids, g/kg for solids; » Best Before Date (BBD) on back label, based on objective testing/ measurement; » Ingredients list on back label - in order of greatest % to least %; » Nutrition Information Panel (NIP) on back label - as per FSANZ guide**; » Storage Information on back label (also include instructions for opened product if different, e.g. refrigeration) *Use on on-line sales platforms is optional but recommended. **For detailed information on NIPs for olive products, refer to pages 46-48 of the December 2021 edition of Olivegrower & Processor.

Olive business

Supply chain issues and CoOL

The COVID pandemic has caused supply chain issues across the globe, including within the olive production industry. Has there been a recent change in your supply chain which affects the existing Country of Origin Labelling (CoOL) for your olive products? If so, what should you do? Businesses need to use their best endeavours to communicate to consumers in an effective way when there have been changes in the manufacturing process for the product/s, or supply chain changes for ingredients. You should take reasonable steps to correct any country of origin claims that become incorrect due to such manufacturing or supply chain changes. This could include corrective stickers on packaging or corrective point of sale material. Why is it important? In a heightened public health environment (like a pandemic), consumers value accurate and clear information on the food they purchase. The past two years have seen origin

become an increasingly important element in consumer food choice. Inaccurate country of origin claims also give a business an unfair advantage over other businesses who make the effort to ensure their claims are compliant. Compliance and enforcement There’s also a legal requirement around CoOL, which is regulated by the Australian Competition and Consumer Commission (ACCC). The ACCC is able to take compliance or enforcement action in relation to CoOL infringements, however is unlikely to do so “where a business has made genuine and reasonable efforts to comply with the country of origin labelling requirements, and to ensure consumers are informed about any changes to its country of origin claims”. There’s more information on the ACCC’s website. Go to www.accc.gov.au and enter ‘country of origin’ in the home page search box.

• Company contact details on back label - for consumer enquiries and product recall; • Be consumer focussed and promote your OliveCare® certification status (if applicable) by always using AOA certification trade mark logos on product labels and websites; • Take care when adding the following information to product labels: » credence or premium claims – e.g. ‘Select’, ‘Ultra-Premium’ - should only be used where there is justification with proof; » provenance claims - only if all olives used are sourced from the declared state/ region/district » product description – e.g. oil style, sensory attributes – should be based on expert sensory assessment; » olive cultivar(s) - only if varieties are certified; » organic certification - must be from a government approved certifier;

» competition awards - only to be applied to winning product batches***. ***See page 13 of the March 22 edition for detailed information on award decal usage. • Consider adding the following additional consumer advice to product labels: » QR code - linking consumers to additional product information and producer videos; » product tracking/anti-fraud technology; » year of harvest (and month if practical) - provides useful guidance on freshness for consumers; » Drained weight for table olives provides consumers with useful serve size information. Product distribution: You can ensure the integrity of your product while in your business or storage premises but once it leaves, there’s a lot that can go awry. Include the following quality assurance practices in your distribution system:

• transport of packed product: » temperature control and monitoring; » for fulfilment of on-line sales, use suitable protective packaging and monitor efficient courier delivery; » implement product traceability and product recall systems; » consider implementing product integrity/anti-fraud systems in high risk markets.

OliveCare® Retail Checklist

Support retailers with product storage and useful information by providing: • product specification sheets; • product storage advice; • point of sale (POS) consumer education materials. For clarification or assistance with any of these practices, contact AOA OliveCare® Administrator Michael Southan at olivecare@ australianolives.com.au.

Get breaking news on local achievements delivered FREE to your inbox: Register for Friday Olive Extracts at www.olivebiz.com.au Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 47

Olive business

Registration open for new .au domain names Anyone with a local connection to Australia (businesses, associations and individuals) is now able to register a new category of domain name – a shorter, simpler version ending in .au rather than .com.au, .net.au etc. Australian businesses have until 20 September to reserve their .au equivalent domain name, before it becomes openly available to the general public. The Federal Government’s Australian Cyber Security Centre (ACSC) said the new

category of domain name allows users to register shorter, more memorable online names, however also creates another avenue for cybercriminals to conduct fraudulent cyber activities by registering your .au domain name to impersonate your business.

Reserve your .au equivalent business name now

The ACSC recommends that all Australian businesses with existing domain names register their .au equivalents now, to ensure

About .au domain names .au is the country code top level domain (ccTLD) for Australia. A domain name ending in .au signifies that the person or organisation using it has a connection Australia. There are several different namespaces within .au, serving different sectors and purposes and with different rules for who can register them and what name they can have:

'Open' .au namespaces

Open for registration by the public, provided they are eligible. Each serves a specific type of enterprise or purpose. The rules for who can register what names in these open namespaces can be found in .au Domain Administration Rules: Licensing on the .auDA website - www.auda.org.au: • com.au - for commercial entities, such as companies (with ABN/ACN registered through ASIC), and businesses (registered with state governments); • net.au - for commercial entities, such as companies (with an ABN/ACN registered through ASIC), and businesses (registered with state governments); • org.au - for charities and non-profit organisations. • .au direct - launched 24 March 2022,

open to anyone with a connection to Australia; • asn.au - for incorporated associations, political parties, trade unions, sporting and special interest clubs; • id.au - for individuals who are Australian citizens or residents.

'Closed' .au namespaces

• These are known as "closed" because they are closed to the general public, and only available to entities within a defined sector: • edu.au - for educational institutions registered at federal or state level; • gov.au - for Commonwealth, state, territory and local government bodies; • csiro.au - for the sole use of the Commonwealth Science and Industry Research Organisation (CSIRO).

State and Territory namespaces

Each Australian State and Territory has its own namespace. Registration is currently only open to community groups for use of geographic place names – e.g. bathurst.nsw.au. Source: www.auda.org.au.

48 • Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

they are preserved for your use before the public release on 21 September. You can reserve your .au domain name through an auDA accredited registrar (listed at www.auda.org.au/accredited-registrars).

New and exact matching .au direct names available

Applications opened on 24 March to register: • new .au direct names that are not already registered in the .au registry (i.e. names are not registered in com.au or org.au etc.), available to the public on a first come, first served basis; • the exact match of any existing .au domain name you are the existing registrant of. These names will be allocated according to the official Priority Allocation Process during the six-month Priority Application Period to 20 September. Notes: Exact matches will be put on Priority Hold for the Priority Application Period to prevent them from being registered by others and to enable existing registrants the first opportunity to register them. Where there is more than one eligible applicant for the same .au direct domain name - e.g. the owners of healthyevoo.com.au and healthyevoo.net.au are both eligible to apply for healthyevoo.au - the .au direct exact match will be allocated according to the Priority Allocation Process.

Existing .au domain names

Applying to register your matching .au direct name is optional and has no effect on your existing .au domain names. Your existing name in the .au domain will continue to operate provided you keep your registration up-to-date. Sources and further information: ACSC www.cyber.gov.au; .auDA - www.auda.org.au.

Products and services

The Speedy combines agility and power, successfully adopted in highdensity orchard design. Available in two configurations (55 or 85 kW), it is a buggy with two-independent front wheel drive while the rear is idle, providing the highest manoeuverability. The F3 is the most advanced self-propelled (90 or 103 kW) olive harvester, with three independent driving wheels and rear steering wheel for mechanical harvesting in all growing conditions.

The B411 is a compact, powerful selfpropelled harvester for medium trunk size in medium-high density orchards.

The TR80 is a semi-trailed harvester controlled by remote control, which combines the innovative New Generation vibration system with the practicality of a trailed machine, connected to the tractor by the three-point hitch system and operated by the cardan power shaft.

Sicma’s harvesting kits can be coupled to most of the skid steer loaders, mini excavators and telehandlers on the market

SICMA’s specialised mechanical olive harvesters reduce costs, improve oil quality The agronomical and economical success of the modern and specialized olive growing sector is based on two crucial principles: the reduction of production costs and the achievement of a high-quality product, with peculiar organoleptic characteristics. Undoubtedly, an efficient harvest contributes to achieving both aspects. There is no doubt that mechanized olive harvesting significantly reduces production costs and helps to improve qualitative oil characteristics by limiting the time between harvesting and milling. Also by avoiding any contact of the olives, even for limited period, with soil particles, which irreparably lowers the quality of the processed product. Italian company SICMA srl is a specialized manufacturer of mechanical harvesters for olives, with more than 40 years of experience in the industry. The combined precision and flexibility of

Sicma’s technology means the equipment can also be used to collect walnuts, pecans, almonds, pine nuts and processing fruits such as apples, plums and/or cherries. Manufacturing entirely at its own precision facilities, SICMA produces a line of selfpropelled harvesters. Power capacity ranges from 67 to 140 HP equipped and all models come either with or without a custom umbrella. SICMA’s innovative dual-speed vibration system uses a high frequency to maximize fruit drop by bi-directional torsion of the petiole, with great results even on difficult-to-harvest genotypes (e.g. Koroneiki, Arbequina, Arbosana). The harvester options include applications on wheeled or tracked tractors, as well as on different driving units (e.g. excavators, skid steers, telehandlers), thus providing complete harvesting solutions for different growing conditions at any latitude.

For more information contact: Official Australian Dealer Tornado Pumps & Sprayers E: tornado@tornadosprayers.com.au Ph: NSW, VIC, TAS - Paul 0419 273 668, Tony 0414 805 065 Nth NSW, Qld - Robert 0412 960 557 SA - John 0404 088 417 W: www.tornadosprayers.com.au

SICMA srl E: international@sicmasrl.com Whatsapp/Mobile +39 338 8316052 W: www.sicmasrl.com Loc. Callipo Z.I. 88022 Acconia Di Curinga (CZ) - Italy

Issue 124 • June 2022 • Australian & New Zealand Olivegrower & Processor • 49

your calendar of olive events

What’s on

2022 Jun Jul

1 July Entries open, 2022 Royal Adelaide Olive Awards www.olivessouthaustralia.org.au 18 July Entries open, 2022 Hunter Olive Show www.hunterolives.asn.au

Aug

5 September Entries close, WA Olive Awards www.oliveswa.com.au

1 June Entries open, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

12-13 September Olives NZ Processing Practices seminar – Canterbury, NZ www.olivesnz.org.nz

Oct

1 August Entries open, 2022 NZ EVOO Awards www.olivesnz.org.nz

6 October Awards night, 2022 Hunter Olive Show www.hunterolives.asn.au

5 August Entries close, 2022 Royal Adelaide Olive Awards www.olivessouthaustralia.org.au

8 October Olives NZ Conference and Awards Dinner – Wellington, NZ www.olivesnz.org.nz

22 August Entries open, WA Olive Awards www.oliveswa.com.au

14 October Field tour, 2022 AOA National Olive Conference & Exhibition – Devonport, Tasmania www.nationaloliveconference.com.au

26 August Entries close, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

14 October Awards Dinner, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

31 August Entries close, 2022 NZ EVOO Awards www.olivesnz.org.nz

15-16 October 2022 AOA National Olive Conference & Exhibition – Devonport, Tasmania www.nationaloliveconference.com.au

31 August Results announced, 2022 Royal Adelaide Olive Awards www.olivessouthaustralia.org.au

Sep

20 October (TBC) Awards Night, WA Olive Awards www.oliveswa.com.au

2 September Entries close, 2022 Hunter Olive Show www.hunterolives.asn.au

22-23 October SA Olive Festival - Nangkita Olives, Fleurieu Peninsula enquiries@olivessouthaustralia.org.au

Advertiser index Client

Page

SICMA Eclipse Enterprises Modern Olives Laboratory Australian Olive Association

3 October Medals announced, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

2 5 7 9,45,51

Client

NSW DPI AgEnviro Labs Costante Olive Oil Packaging Services Braud Australia

Australian & New Zealand Olivegrower & Processor • June 2022 • Issue 124

Page

11 33 35 52

enefit Member B

e $100 Conferenc 1.................. x n io t a r t 22 Regis ................ $ 1 x r e n in AIOA D 50 x1 .......... $1 e e F y r t n AIOA E

Membership it makes

Member $ discount

OG & P ....... $4 n x4 .......... io t ip r c s b Su .. $60 Olivebiz .................... 1 x s d e ifi s Clas

DOLLARS and SENSE!

$336 embership Annual m 5 er = $22 s 5 ha grow t discount n e v e g in o Plus ong

**El Cultivo Del Olivo Book on joining $165 RRP

So 1st year membership benefit = $494 Peak Industry Body – Advocacy and Representation – Your voice to Government ✓ Australian Standard

for Olive oil and olive pomace oil AS 5264-2011

✓ Australian

International Olive Awards

OliveCare

The

Olive Awards

www.internationaloliveawardsaustralia .com .au

✓ AOA National Awareness & Education Campaigns – Everyday, Fresher Tastes Better!

✓ Biosecurity

management

✓ Grower field days

✓ AOA Facebook page ✓ Tastebook program

✓ Industry AU STRAL IAN I N T E R N AT I O N A L

✓ Consumer

and reporting and seminars

✓ Code of Practice

✓ Market surveillance

Industry Conference & Exhibition

✓ Point of sale

marketing merchandise

✓ PHA Biosecurity Levy

communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz

✓ Registered pesticide minor use permits holder for industry

✓ Geographical AUSTRALIAN & NEW ZEALAND

& NATIONAL JOURNAL OF THE OLIVE INDUSTRY

Indication representation

✓ Codex representation ✓ Industry Risk and

Crisis Management

The Australian Olive Association is the prescribed industry body representing all olive growers, certified importers and service providers in Australia since 1995. JOIN TODAY and take advantage of the many member benefits and services. Email Liz at secretariat@australianolives.com.au

BRAUD 9090X OLIVE WORLD’S #1

Totally Australian Owned

June 2022 Australian & New Zealand Olivegrower & Processor

Articles inside

Key focus areas for digital marketing in 2022

Best practice packaging and distribution

Registration open for new .au domain names

Focus Grove Project finishes on fruitful note

Med Diet named 2022 Best, Healthiest … and more

Cobram tops World’s Healthiest EVOO list

2022 National Olive Conference & Exhibition - let’s get physical

Michael’s Olives prescribes nature’s best medicine

Multi-medal success for local EVOOs at NYIOOC

Homeleigh Grove continues its award-winning ride

New awards, new opportunities to win, at 2022 Australian International Olive Awards

and more at OLIVE JAPAN