Nutrition labelling Unpacking lab tests Olives and health R&D BOM Australian Water Outlook NZ High Value Nutrition Project 2022 September Conference 2022: From zero waste to 25kg/tree
Olives and health
NZ EVOO a key ingredient in national High Value Nutrition Project 38
‘Excellent’ entry numbers for 2022 NZ EVOO Awards 39
Ancestral history inspires award-winning olive business 14
Will cooking in olive oil ruin your pans? 44
More EVOO reduces death risk 47
News
R&D Insights – Hort Innovation 23
Olive business
Cover: It’s all systems go for the 2022 National Olive Industry Conference & Trade Exhibition, being held from 14-16 October in Devonport, Tasmania.
2022 Olives NZ Conference: Leading the Way 39
What do my lab test results mean? 40
Olive R & D
State-of-the-art European olive harvest and processing equipment 49 What’s on/Advertiser index 50
New grower? Or puzzling problem? The Hunter Olive Handbook may have the answer 31 New BOM service provides data for water-sensitive decision making 34
New AOA NSW Director 4
News - awards
Contents AustralianIncorporatingOlive Industry Journal Published by the Australian Olive Association Ltd AustralianPublisher Olive Association Ltd Executive Editor Michael ASubscriptionsproduction@olivegrower.com.auSandraProductioneditor@olivegrower.com.auGerriAdvertisingeditor@olivegrower.com.auGerriManagingceo@australianolives.com.auSouthanEditorNelliganNelliganNokeone-yearsubscription(fourissues) 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 ArticlesContributionseditor@olivegrower.com.auEnquiriesandothercontributionsare 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. LanePrintingPrint & Post AustralianAdelaide Olive Association ABN 57 072 977 489 PO Box Allambie3012Heights LPO Allambie Heights NSW 2100 Ph: (+61) 0478 606 145 E: TheConditionsISSNsecretariat@australianolives.com.au1448-5486opinionsexpressedinOlivegrower & 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 Allpublisher.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. SeptemberIssue2022125
2022 National Olive Industry Conference & Trade Exhibition event program 19
Grave management
Nutrition labelling systems in question 6
Woodside Farm: the phoenix rises to take Royal Adelaide Best of Show 8 Luck and design combine for award-winning quality at Lauriston Grove 10
Solving the right problem in marketing 42 Best before dates for table olives 43
Support ag and the environment through Bee Friendly Farming® certification 36
Conference
EVOO: healthy AND sustainable 46
Changing of the guard at Olives NZ 39
2022 National Olive Industry Conference Sponsors & Exhibitors 20
New Zealand
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 3
Contents
EVOO phenols transfer from mum to bub via breast milk 48
2022 AIOA entries trend to delicate and flavoured 17
All systems go for 2022 National Olive Conference & Exhibition 18
Products and services
“He was committed to attending meetings, often under great difficulty because of his farm’s telecommunications issues. He was probably one of the worst affected of all the directors but he would drive to the top of a hillside somewhere so he could call in by phone.
Australian consumers with more palatable table olives and fresh tapenades into the future.“Table
Retiring NSW Director Peter Herborn is proud of the progress made by the AOA during the challenging period of COVID restrictions.
4 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 News
Respected opinions and valued contributions
health rating system, which brought a lot of demands on the directors. Peter stood up for that cause and put a lot of time and energy into it, again under those difficult circumstances.“Throughout his time his opinions were respected and the board greatly valued his contributions – always.”
“Tablenow.olives are easily grown in our many 'Mediterranean climates', plus they are a sustainable tree product that can be produced organically with minimal effort. We can do what the AOA did with EVOO by turning a 100% imported food into a delicious Australian commodity which also projects our increasingly challenged horticultural environment.”
She said she took on the Director’s role to learn more about the industry at both national and international levels, and to champion table olive production.
“She’ll bring a fresh perspective and no doubt a lot of lively conversation to the table.”
New AOA NSW Director
Peter Herborn
Peter’s three-year term was in one of the more ‘interesting’ periods of recent times and he said he leaves satisfied with what was achieved despite the obstacles.
“I’ve enjoyed my time on the board but I’m a bit long in the tooth and it’s time for a younger, more energetic person to come through. I’ve known Margie for 25 years or more and have no doubt about her commitment to the industry. She’ll be a great asset to the board and I’m very pleased she took it on.”
“Most of my time was through the COVID restrictions and we managed to not only keep going, but the association actually made a lot of progress during that time,” he said.
“And the thing I feel really pleased about is that there is a new generation coming through and for them it is a serious business. They want to grow olives, they know more about olive oil and they want to be a part of olive and olive oil production here.
New NSW Director Margie Carter is an award-winning table olive producer and established her Parafield Olives grove, at Yarragundry near Wagga Wagga, more than 25 years ago.
AOA President Mike Thomsett said Peter made a substantial contribution during his time on the Board.
“Peter was also actively involved in our prolonged advocacy around the five-star
olives have in the past been looked upon as the poor cousins of EVOO but there is money to be made from a country of foodies just finding out what naturally fermented olives taste like. The market is there: we should be planting and making more
“It’s great to have Margie join us: she’s a woman, which is always welcome on the board, and she’s a table olive producer, a rapidly growing sector which needs good representation on the board,” he said
New NSW Director Margie Carter is an award-winning table olive producer with more than 20 years’ of hands-on experience.
“He had very a measured presence on the board, and brought a lot of Hunter Valley experience,” Thomsett said.
“He was also hindered by the pandemic in that he wasn’t able to visit the region and growers he wanted to communicate with, however he was very affective in gaining their input via phone calls.
Mike Thomsett said Margie brings a number of positives to the AOA Board.
“She’s been in the industry for over 25 years, so she has a wealth of knowledge. She’s been a very regular attendee at AOA events over the years, and is well known and liked in the industry, particularly in NSW.
“Full credit goes to Mike and Michael, and the other directors. It would have been easy to have let things take their course but I’m proud of the fact that we managed to be a really productive association throughout that period.
Margie Carter
Fresh perspective
“Also to see that the industry is getting a level of maturity it’s been striving for. It’s no longer just seen as a whim activity, it’s a serious industry.
“Having a table olive producer on our board is a long time overdue,” she said.
There’s a new face on the AOA Board, with the organisation’s guidance team farewelling former NSW Director Peter Herborn and welcoming Margie Carter to the role.
“As the only table olive producer on the board I shall endeavour to promote and encourage the AOA and industry to provide
Meet the Directors- AGM
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Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • News5
Not an AOA member?
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All board members will also be attending the 2022 National Olive Conference & Exhibition, being held in Devonport from 14-16 October. They’re keen to meet new industry members and catch up with old ones, so make sure you find your state director and have a chat.
• the opportunity to participate in the OliveCare® Code of Best Practice program, which provides assistance with queries on grove management, production, storage and other quality parameters; also access to the OliveCare® certification program. Renewal notices were issued in early July. If you didn’t receive yours, or can’t locate it, please contact Liz at secretariat@australianolives.com.au for a replacement copy. Please keep your eye on your Inbox and pay yours promptly to ensure your continued eligibility for these and many more significant member discounts.
OLIVE INDUSTRY conference & exhibition
Reminder: member discounts for October’s National Olive Conference registrations can only be applied for current financial members, so make sure you’ve renewed before you sign on!
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We’re now well into the new financial year, which means if you haven’t renewed your AOA membership for 2022 you’re no longer a financial member. Membership of the national industry body, the Australian Olive Association (AOA) provides a wealth of direct benefits, including: access to the AOA website’s Members Lounge and information on a broad range of industry-relevant topics, including step-by-step labelling guides and a readable version of the Australian Standard 5264-2011; heavily discounted rates on AOA event registrations and Australian International Olive Awards entries;
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The 2022 AOA Annual General Meeting will be held at 4pm on Thursday, 13 October at the Paranaple Centre, Devonport, Tasmania, followed by a networking function at 5pm. All current financial members are welcome: for catering purposes, please confirm your attendance to secretariat@australianolives.com.au.
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The system rates oils purely on the single attribute of saturated fat content and as a result, currently ranks refined seed oils such as canola and sunflower above naturally-produced and healthier extra virgin olive oil. The fact that EVOO provides myriad health benefits, and is known globally for its integral role in the life-extending Mediterranean Diet, is given no consideration in the calculation of its HSR rating.
The most widely used of several front-of-pack nutrition labelling systems in Europe, Nutriscore aims to visually indicate which foods within a particular product group are healthier than others. It uses a ‘traffic light’ five-level colour scale combined with the letters A-E, with healthier products gaining a green A and unhealthy products a red E.
Italian ban
Europe: Nutriscore
Review underway
The system has been in place since 2018 and in late July a review by the Nutri-Score Scientific Committee saw measures approved to update the Nutri-Score algorithm for food. The committee considered that while “overall, the algorithm performs well”, the updates will "strengthen the effectiveness" of the system.
The result is an improvement in the ‘health rating’ of olive oil, particularly as a comparison with highly-saturated fats:
In 2019 - despite strong representation from the AOA on the issue and provision of an alternative assessment algorithm - the Five Year Review maintained the status quo, and the Australia and New Zealand Ministerial Forum on Food Regulation requested that the Food Regulation Standing Committee (FRSC) reconsider the way edible oils are treated under the system.
“Vegetable oils with low levels of saturated fatty acids (rapeseed, walnut, oleic sunflower oil) are classified as B, as is olive oil. Sunflower oil is shifted to C. For the other products in the category, the classification remains unchanged, with coconut oil and butter remaining E.”
Australia: Health Star Rating system
One of the major updates is to the ‘fats, nuts and seeds’ category, with nuts transferred from ‘fruit and vegetables’ due to their high fat content. Other changes include the definition of the energy component, several threshold levels and the inclusion of oils extracted from ingredients defined as ‘fruits and vegetables’ (e.g. avocado or olive oil) in the perimeter of that component, which provides positive points for the score calculation.
AOA action continuing
Australia’s Health Star Rating (HSR) system is a contentious issue, with industries including our own deeming it not fit for purpose. It purports to provide “a quick, easy, standard way to compare similar packaged foods. The more stars, the healthier the choice”, however the system’s algorithm includes only a specific set of criteria and gives no considerations to positive health attributes of food products like antioxidants, mono-unsaturated fats, etc.
Like the HSR, the score (-15 being the best and +40 the worst) is obtained by offsetting ‘unfavourable’ nutrient values against ‘favourable’ ones, including saturated fatty acids. It is also similarly questioned by some food producers for its lack of appropriate nuance.
AOA CEO Michael Southan said the AOA is keeping abreast of activity around the Australian Dietary Guidelines review, and will ensure that its representation around changes to calculations for edible oils will include information on the updates to Europe’s NutriScoreSources:algorithm.www.brusselstimes.com, www.nutriscore.blog, www.efanews.eu
That process is being undertaken as part of a review of the Australian Dietary Guidelines, which underpin the HSR, with results anticipated to be released in the second half of 2024.
Algorithm update
In particular, the update aims to provide an improved alignment with current dietary guidelines of the member countries.
6 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 News
Olive oil rating improved
Nutrition labelling systems in question
It seems, however, that Italians don’t think the update fixes the system. The Italian Competition Authority, AGCM, has banned the use of Nutri-Score in the country without additional warnings, and is forcing large retailers to withdraw the labelling from products sold in "TheItaly. Nutri-Score system is misleading in that it does not convey adequate information to consumers, is not supported by a solid and appropriate scientific basis and provides an absolute judgement on the healthiness of a given product without putting it into context with respect to the overall diet of an individual," AGCM said in its statement.TheAuthority’s issues also include that use of the labelling system is not mandated by legislation, a similar situation to Australia’s HSR system.Major retailer Carrefour Italia has already acted on the ban, removing Nutri-Score labelling from a wide range of goods including its substantial own-brand range.
Refined oils rate higher than EVOO
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In the EVOO classes, 66 (90.4%) entries were awarded a medal, an increase from both 2021 (88%) and 2020 (84.5%). Of those, 18 were Gold (24.6% of entries), 27 Silver (36.9%) and 22 Bronze (30.4%), marking a significant quality improvement on the 2021 results of 11 Gold (12% of entries),
The table olive classes were dominated by the Australian Olive Company’s Premium Kalamata Table Olives, which took home Gold and the major awards for Best Kalamata Olives and Best Table Olive of Show.
“Most significantly, the number of EVOO Gold medals was more than double that of last year’s. These higher scores further indicate that oil quality is consistently improving and, given the difficult year for many producers, exhibitors should be very proud of their work.
“The great oils were incredible, full of complex, fresh fruit characters that transferred with vigour to the palate. There was a real mix of fruit characters in the Gold medal oils, from green and herbal aromas and flavours to floral blossoms, fresh fruit salad, tomato, chocolate, vanilla and spice, citrus, pome and vegetal aromas and flavours. These good oils had light but creamy mouthfeels, long lingering, complex flavours and a harmonious balance of bitterness, pepper and fruit.
“And all three Best in Show awardsEVOO, Flavoured Oil and Table Oliveswere produced in South Australia. That’s a fantastic outcome for our growers, producers and“Itconsumers.wasalsogreat to see several entries in the Non-commercial class and four in the School Oil class, showing that olive oil is increasingly becoming a recognised part of Australian food production and our way of life.”
The Best Table Olive in Show award went to the Australian Olive Company, presented to Justin Ormond (left) by RAS CEO John Rothwell.
Pendleton Estate’s Nick Whiting took home the awards for both Best Mild EVOO and Best Medium EVOO.
Kevin Stephens was delighted with the three Bronze and a Silver medal awarded to the Department of Correction’s Cadell Training Centre.
Chief Steward Trudie Michels said that local oils once again made their mark on the competition.“Itwasgreat to see that 12 of the 18 Gold medal winning EVOOs and six of the eight flavoured oils were produced here in South Australia,” she said.
Woodside Farm: the phoenix rises to take Royal Adelaide Best of Show
Statistics
Adelaide Hills producer Woodside Farm has literally risen from the ashes to take out the coveted Best EVOO of Show Award at this year’s Royal Adelaide Olive Awards.
They’ve spent the past two-plus years on an intensive rejuvenation project and there’s now no doubt about its success, with the Woodside Farm Frantoio Coratina awarded Gold, Best Multi-Varietal EVOO and the 2022 Best EVOO of Show.
Local success
8 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 News - awards
Michels also said an overall reduction in entry numbers was expected this year, given the trend to very low-yields and the difficult effects of La Niña.
Ron and Ethne Baker’s 6400-tree grove was impacted by the devastating 2019-20 Cudlee Creek bushfire, with nearly half of the trees heat-effected and around 400 destroyed, along with 50km of irrigation.
“While numbers were down, however, quality was undoubtedly up and the number of medal-winning oils once again increased this year,” she said.
“In contrast, the oils that failed to win a medal had very mild and/or overripe aromas, often a greasy palate, and with the bitterness and pepper overpowering what little fruit was evident. Generally, they had a short finish and lacked both freshness and intensity.”
The 2022 Royal Adelaide Olive Awards received a total of 73 EVOO entries (down 21% from 2021), 28 Flavoured Oil entries (up 50%) and 10 Table Olive entries (down 33%). The olive oil entries came from VIC, SA, NSW, TAS and WA; table olive entries from SA and NSW.
“It was also great to see that flavoured oil producers are improving in both technique and quality, and being rewarded for it – the judges all agreed that the Best in Show lemon agrumato oil simply shone!
Photos: John Krüger.
Their winning oil was also one of the two top-scoring entries in the 2022 competition, earning 93 points from the judges alongside Longridge Olives’ Lemon Agrumato. The Gold-medal winning citrus flavoured oil earned the class award for Best Agrumato Olive Oil and then topped the category to take out the Best Flavoured Oil of Show award.The win cemented Longridge’s 2021 success, when it shared the Best Flavoured award with Fedra Olive Grove - this year’s winner of the Best Flavoured Olive Oil, Other Method award.
Woodside Farm’s Ron Baker proudly accepted the Best in Show and Best Multi-varietal EVOO awards from Royal Adelaide Show CEO John Rothwell.
Best in Show Flavoured - Longridge Olives Lemon Agrumato
Best Flavoured Olive Oil, Other Method - Fedra Olive Grove Garlic Oil Thyme & Lemon Infused with Oregano
Best Black Olives - Olives From Broke
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Flavoured oil entries came from VIC, SA, NSW and WA, with 19 in the Agrumato class and nine produced by another method. The medal count again saw an increase to eight Gold (6 in 2021), nine Silver (7 in 2021) and six Bronze (0 in 2021), with 82% of entries awarded a medal. Four exhibits were not awarded a medal.
His first competition Verecondi
entry ever was a very satisfying Silver for industry newcomer Eric
Best Non-Commercial Olives - Brett Zimmerman, Belle Olive Domestiche Gold28 Silver (30%) and 36 Bronze (39.5%).
Best in Show EVOO - Woodside Farm Frantoio Coratina
Best Flavoured Olive Oil, Agrumato - Longridge Olives Lemon Agrumato Gold
Best Mild EVOO - Pendleton Olive Estate Mild EVOO
Best Bulk EVOO - Nasmin FS-17
Best in Show Table Olives - Australian Olive Company Premium Kalamata
Header: 2022 Royal Adelaide Olive Awards – Major Awards
The trend this year to medium to robust oils (classified as 11% mild, 50% medium, 39% robust), compared to last year’s competition where the majority of oils had a mild to medium profile.
Best in Robust EVOO - Kyneton Olive Oil Family Selection
Best Non-Commercial Oil – Four Little Olives
Five oils received no medal (6.8% of entries) and one oil was withdrawn for being defective (1.3% of entries). The key faults were - unfortunately, similar to last yearrancid, fusty and muddy.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 9 News - awards
Best School Oil - Willunga High School
Best Medium EVOO - Pendleton Olive Estate Medium EVOO
Best Single Varietal EVOO - Rio Vista Manzanillo EVOO
Best Multi-Varietal EVOO - Woodside Farm Frantoio Coratina
Best Green Olives - Australian Olive Company Premium Frantoio
Best Kalamata Olives - Australian Olive Company Premium Kalamata
In the table olive competition nine of the 10 entries received a medal, with two Gold, five Silver and two Bronze awarded.
Full results are available on the Olives SA website - www.olivessouthaustralia.org.au
of Clare Estate.
The grove’s coastal location immerses the property with rolling sea mists and sea breezes.
“Thein.property ‘Lauriston’ at 139 Roaring Beach Rd, South Arm, Tasmania was purchased on 24 September 1994, the day of the West Coast Eagles vs Geelong grand final,” he said.
Marco said the Lauriston Grove journey started on Grand Final day in 1994, which is where the ‘luck’ element of their story comes
Architectural design isn’t normally called for in the establishment of an olive grove. For Lauriston Grove owners Marco and Vicki Linardi, however, it has played a key part in creating their ‘lifestyle paradise’their horticultural property, supported by their core business Linardi Design.
Grove Frantoio and Hardy’s Mammoth EVOOs earned Gold and equal judges’ scores of 90/100, just pipping their Manzanillo at Gold and 89, while their Correggiola gained a high Silver with 84 judges’ points.
Background
and Reserve Champion Medium EVOO.
Lauriston’s impressive 2021 results added to their reputation for quality consistence, and success at Australia’s most prestigious competition, following another four medalfour varietal run in 2020 (two Gold, Silver and Bronze) and an even higher accolade in 2019. That year they achieved not just two Silvers and a Gold medal, but the Gold medal-winning Lauriston Grove Hardy’s Mammoth varietal was also named both 2019 Champion EVOO of State - Tasmania
Their AIOA medals are an important part of Lauriston’s marketing.
Luck and design combine for awardwinning quality at Lauriston Grove
And that’s just their AIOA wins. Lauriston Grove’s EVOOs have also won numerous medals and trophies over recent years at the RAST Royal Hobart Fine Food Award, including the Richard Langdon Trophy for Best in Show.
When purchased the cleared land was dry and “somewhat degraded” but Marco’s Italian heritage - along with memories of a much-loved olive tree planted by his father in their suburban Perth backyard - influenced
Olives in the blood
Varietal ‘design’ is undoubtedly also one element behind the exceptional quality of Lauriston Grove’s award-winning EVOOs, which netted three Gold medals and a Silver at last year’s Australian International Olive Awards (AIOA) - one for each of their fourThevarieties.Lauriston
“Being an expat Sandgroper, it turned out to be one on the luckiest days of my life … your football team wins the grand final AND you purchase a once-in-a-lifetime property!“We subsequently purchased the adjacent 119 Roaring Beach Rd and ended up with a unique 52-acre property just 30 minutes from capital city Hobart. It has half a kilometre of wild ocean surf beach frontage, known as Hope Beach, freshwater wetlands, amazing bird and wildlife, pine forest and sandstone cliffs, as
well as well-drained sandy loamy soil with cleared undulating pasture and northerly orientation.“Thenearest land mass to the south from Hope Beach is Antarctica, some 2400km away, and it is here that some of the freshest air on earth consistently immerses the property with rolling sea mist and sea breezes.”
10 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olivegrower profile – 2021 AIOA Champion
“But there’s virtually no frost, due to being surrounded by water, so I chose to establish a boutique olive grove of 1200 trees. The trees were three years old when planted in 1997, therefore are now 28 years old.
Stick with it … and don’t quit your day job
“Also make sure you have a day job.”
More information: www.lauristongrove. com.au.
Varietal selection
Olivegrower profile – 2021 AIOA Champion
Their fortnightly farmgate market stall is a popular outlet for both their olive products and farm-grown organic vegetables.
the decision to establish an olive grove on the“Dryproperty.isthe word here, as South Arm’s annual rainfall average is 434mm - around two-thirds of Hobart’s 626mm and with a micro-climate where the temperature is often two degrees warmer,” he said.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 11
With 30 years of hands-on experience now behind them, Marco and Vicki have learned a lot along the way. They shared some great practical advice for other producers starting out in the “Getindustry.inearly, do your research and give it your best shot as it’s a long but satisfying road.
Lauriston Grove produces four single varietal EVOOs and table olives made to Marco’s own secret recipe.
“There are four varieties. Frantoio and Correggiola are Italian varieties renowned for their high-quality oils; Manzanillo is a Spanish dual-purpose variety, great for both table olives and oil; and last but not the least is Hardy’s Mammoth. This is a table olive with beautiful flavour and texture but, as our AIOA results show, also makes excellent oil.
Marco said the grove was originally one part of a bigger lifestyle choice but has taken its own direction over the years.
“Sales of our produce is via small gourmet food outlets such as Hill Street and Salamanca Fresh, along with farmgate markets and online sales.”
“All are very popular with our Brisbane Street farmgate market customers, where we have a fortnightly stall on Sundays.
“And as Lauriston Grove is such an amazing property, we have also made it available for hire as a BYO wedding or events venue.“The property is located only 20 minutes from Hobart airport and 30 minutes from the CBD, and is a magical romantic landscapeocean frontage, pine forests and wetlands, all nestled alongside the beautiful olive grove - which helps create a truly memorable special day.
“As a small boutique grove, the addition of the market garden sales and wedding events helps the overall viability of the business. When at the Farmgate Market our beautiful garden produce adds colour and interest to our stall: in particular, our pinkeye potatoes, when in season are a big drawcard which often results in additional sales of our core olive products.”
“In the early 1980s the CSIRO conducted an olive research project and asked all groves around Australia to submit 100 olives,” he said.“Testing was outstanding and proved that Southern olive groves such as those in
12 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olivegrower profile – 2021 AIOA Champion
Marco and Vicki enjoy every element of their ‘labour of love’ olive business, from the hard work of harvesting to the somewhat more glamourous task of marketing.
“And that’s certainly the case here: Lauriston Grove consistently produces EVOO with an FFA level of <0.2%, while the minimum required is 0.8%.”
“Organic agricultural principals and methodology is how we care for our olives.
“However, Lauriston Grove has grown into a well-known brand with a small following of regular customers who appreciate very fine olive“Soproducts.wenow sell all four single varietal EVOOs, in both 250ml and 500ml bottles, and our Extra Virgin Marinated Olives in 250gm vacuum sealed bags.
“Linardi Design has been a successful multiaward winning design company in Tasmania for 35 years, and continues to service clients in Tasmania and abroad,” he said.
“We outsource our EVOO pressing, as it’s not really viable for a boutique grove of 1200 trees, and we press each of the varieties separately, allowing each EVOO to reflect the varietal flavour characteristics.
“My venture was always treated as a labour of love and without the intention of establishing the grove as a business,” he said.
“Running this business from our home allows for a wonderful but hectic lifestyle balance between architecture and our love for the amazing olive tree.
“Combined with our passion and love for our grove, and the very unique location of the grove with its constant sea mist, they create our quality point of difference.”
Quality backed by science
Watching his father care for their family olive tree also formed the basis of his own grove practices, Marco said, combining with later learning to form the natural management regime which he credits for the quality of their olive products.
Marco said all of those elements are ‘sidelines’ to their core business of architectural design, and combine to create a varied and rewarding lifestyle.
There’s also science to back their belief that the grove’s location is a major influence on its fruit quality.
“We make our own table olives, which are prepared by my own special recipe. This uses an age-old traditional method of curing the olives and a blending of ingredients, including our EVOO. We also desalinate our olives, as we find the very salty taste of most olives you buy unpleasant and feel that it hides the true taste of the olive.
Value-adding
“Along with wandering the long isolated sandy beaches on our doorstep, fishing and the love of our local wildlife, especially our befriended sea eagle Franke, it keeps us grounded and very happy in this paradise called Lauriston Grove.”
Handled with care
“Our olives are also handpicked using traditional methods. The annual harvest, which occurs during May to July, is a continuous festive occasion with many families, friends and volunteers joining in to help … and then to celebrate with much chatter, laughter, music, food and wine well into the night.
Tasmania and Victoria produced the highest quality EVOO in Australia. The conclusion was that the cooler climates were responsible for the best results.
“As a child I was influenced by my father’s gardening skills and was amazed at how extensive the pruning of our olive tree was and by the subsequent regrowth. However, intuition and some research along the way has also contributed to our outstanding outcomes,” he said.
“We have a small market garden where we produce the famous and very popular South Arm pink-eye potatoes, red Argentinean garlic, huge silverbeet, broad beans and artichokes,” Marco said.
Their consistent success at the AIOA is also playing a role in that happiness, Marco said, and also in the growth and popularity of their brand.
Awards, achievement and appreciation
The olive product sales are boosted by a range of estate-grown vegetables, produced with the same care, attention and natural principles as their olives. Even further valueadding comes by way of event hosting, providing both income and a chance to share the natural beauty of their unique property.
Labour of love … with an appreciative following
“The varieties were chosen by researching cultivars planted in New Zealand, as there were very few groves being planted in Tassie at that time. In fact, I was told we were mad, that olives wouldn’t grow in Tassie as it’s too cold - and here we are nearly 30 years later producing some of the finest EVOO in Australia.”
“We use a simple method of desalination after the olives are removed from brine and before the marinade is added, which enhances the olive flavour and highlights the marinade flavours. Our customers often comment about this aspect, which they love.
Lifestyle balance
The pros and cons of life as an EVOO producer
“Winning awards, especially Gold, gives a sense of achievement for all the hard efforts, and definitely helps with marketing and branding of our produce,” he said.
“To see a vision develop into reality some 30 years down the track, with just rewards, is very satisfying.
Harvest at Lauriston is a festive occasion, with family and friends gathering to pick during the day and then celebrate with music, food and wine into the night.
“Quality competitions like the AIOA are very important, if not crucial, to growers and the industry, and for consumers they give guidance and appreciation of what the expert judges think about your product.”
“The thought that our produce is not only loved by our customers but is of the highest nutritional value we can give them is a real buzz!
“Cleaning barrels is not …”
More information: www.lauristongrove. for:
Every job has elements we enjoy and others that we just do to, whether we want to or not. We asked Marco and Vicki what they love best about their life in olives, and what they really don’t love doing.
com.au Olivegrower profile – 2021 AIOA Champion state-of-the-artwww.mounttorrensholdings.com.auExclusiveImportersofthelatestEuropeanOliveharvestandprocessingEquipment. Ideal
• Small Farms who want control over their oil extraction • Medium and Large Farms wanting to upgrade to latest technology. Visit the website or call 0418839601 for more information
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 13
Ancestral history inspires awardwinning olive business
backgrounds, olives were a ‘natural fit’ for all of “We’rethem.all of Lebanese background, so olives are part of our ancestry and culture, where our villages are surrounded by olive groves and olive presses that provide a living for the village’s inhabitants,” he said.
“It was only natural that we continued this legacy, especially in South Australia with the same Mediterranean climate as Lebanon.”
“Coming from an isolated part of the Southern Fleurieu Peninsula, surrounded by hayfields and vineyards, we have a healthy and unique terroir that translates into a distinctly beautiful aroma and flavour for our oils and table olives,” he said.
Thatolives.win followed an even bigger haul at the 2020 AIOA, where the AOC earned another Gold for it’s Premium Kalamata Table Olives, along with two Silver and two Bronze medals, this time shared among both table olive and EVOO entries. That in turn followed another triple-medal success in 2019, with another Gold and two Silver awarded to AOC’s table olives.
The AOC’s award history is a long one, including two Best of Class and Best of Show at the 2011 National Table Olive Awards, presented by then-AOA CEO Lisa Rowntree to Delele Chehade, Karl Chehade Snr and Karl Chehade Jnr.
“We put a lot of effort and investment into looking after our trees and grove in general, with regular pruning, irrigation, nutrition programs and spray regimes every year” he said.“We realise that the more you invest in the trees and grove in general, the fewer issues you will have and the higher quality you will
Quality return on investment
work with in the factory, on the processing side.“In particular, we have been investing in giving back to our unique soil ecosystem, with less reliance on chemical pesticides and increased generation of ground cover to increase soil carbon and the fungal microsystem of our soils.”
Healthy and unique terroir
Their consistent success was also achieved at a state level, with Royal Adelaide Olive Awards results including Best Kalamata of Show, Best Regional Oil, two Gold and three Bronze medal in 2021; Best Table Olive in Show, Gold, two Silver and two Bronze in 2020; and Best Wild Olives, Best Specialty Olives, Gold and two Silver in 2019.
Background
Dual-purpose grove
“The more you invest in the trees and grove, the fewer issues you will have and the higher quality you will work with on the processing side.”
14 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olivegrower profile – 2021 AIOA Champion
When a shared heritage brought a passionate team of olive-loving LebaneseSouth Australians together in business, little did they know they’d end up running one of the most awarded table olive companies in Australia.That’sthe story behind Fleurieu Peninsula producer the Australian Olive Company, which continued its multi-year, multi-medal success at the 2021 Australian International Olive Awards (AIOA) with a trilogy of Gold, Silver and Bronze awards for its premium table
Reaich said all of AOC’s trees are “extremely healthy and productive, thanks to careful and regular maintenance”.
The AOC story began in the early 2000s, when the Chehade family - Karl Snr and Jnr – purchased a young established olive grove at Finniss on South Australia’s Fleurieu Peninsula. Founders of the Karl Chehade Dry Cleaning business, they initially envisaged it as a hobby farm for Karl Snr’s ‘retirement’. They later added another nearby grove to their holding, however, and with time and significant investment, created a fullyintegrated olive enterprise with a national market.They also added a kindred spirit to the business, with former football fitness coach Peter Reaich joining 10 years ago and working into the role of Operations Manager. Reaich said that despite their respective
The AOC groves have over 17,000 dualpurpose trees, utilised for both EVOO and table olives. Varieties include Kalamata, Frantoio, Koroneiki, Pendolino, Leccino, Jumbo Kalamata, Verdale, Manzanillo and Barnea, all of which thrive in the Fleurieu’s coastal climate. The trees are traditionally spaced, and all are now aged over 25 years.
Together with their location, Reaich said, these and their production practices contribute to the quality of AOC’s fruit and of the products they make.
“We have a healthy and unique terroir that translates into a distinctly beautiful aroma and flavour for our oils and table olives.”
“And being so close to the ocean and Lake Alexandrina gives us a strongly maritime
“It was complimented by short courses provided from the AOA, reading books, and always speaking with members of the olive community, most of whom have had a long and vast legacy in the olive industry.
“We also operate our own on-site processing plant, allowing us to quickly and efficiently process our olives directly from the grove. Timeframes are crucial when harvesting and processing olives, and this ensures freshness and superior quality in both our EVOO and table olives.”
“My apprenticeship was working under the previous manager for two years, before I took over. That’s how I learned most of the everyday harvest, processing and grove activities,” he said.
23 154acarea
The pros and cons of life as an EVOO producer
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 15
There are good and not-so-good aspects to every job, and olive production is no different. When we asked Peter Reaich to name his pros and cons, his responses were both philosophical and practical.
“Every day, you learn something new about olives … and the beautiful thing about it is that there is always still so much to learn.”
climate, which helps negate the detrimental effects of extreme hot and cold temperatures.
While he obviously has a natural affinity with olives, those important practices were learned on the ground, Reaich said.
“The best part is working with a product of the land that is not only ancient and helped build civilisations, but that my ancestors worked with and now I am able to be part of that history, today.
“The downside today is the greater challenges we are facing due to climate change, that are bringing about drier conditions, earlier ripening and greater variability in yields.
2021 was an outstanding year for the Australian Olive Company across the board, with Peter Reaich collecting both the Best Kalamata and Best Regional Oil of Show trophies at the Royal Adelaide Olive Awards.
“Not long ago, our on and off years were pretty consistent but now we are having record high and record low years. That makes it much more difficult to manage sales forecasts and volumes, and harvest workloads, and for overall business decision-making.”
Attractive picturesque 62.6581ha of olive grove and pasture lands situated approx. 17kms from Donnybrook or 15kms from Ferguson Valley. A comprehensive working farm operation complete with farm manager that has been there for most of the development of this property; olive oil production, processing and harvesting services through to wholesale supply. Quality Dorper sheep production and distribution. Stock, machinery and Olive business are separate to the land. The homestead commands an impressive position overlooking the workings of the farm, grove sheds and water system.
Olive ‘apprenticeship’
Olivegrower profile – 2021 AIOA Champion
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16 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125
“Don’t be afraid to ask questions and speak to other growers in the industry.
More information: www.australianolivecompany.com.au.
Olivegrower profile – 2021 AIOA Champion
Reaich said all the effort and investment they put into their grove and products is made worthwhile by accolades like their awards from the Australian International.
“Although most other profit-making industries might not show unity, the olive industry - particularly in SA - is a close and tight-knit community, and everyone is always willing to give a helping hand.”
Satisfaction, prestige and recognition
“When local producers win awards, they are able to market this, providing consumers with assurance of a better quality product.”
From fitness coach to olive production manager is a steep learning curve, so we figure Peter has got some pretty good advice for other producers making their way in the industry. Here are his tips, gleaned from his own experience.
“Quality competitions like the AIOA are extremely valuable, to the industry and also to consumers. For growers, they provide the opportunity to showcase their skills and innovations on a grander scale, and to achieve much deserved recognition for their efforts.“And consumers don’t want to spend their money on inferior products, but unfortunately, our current EVOO and table olive market is saturated by cheaper and lesser quality products from overseas. When local producers win medals and awards from the competitions, they are able to market this, providing the consumer with assurance of a better quality product.”
“Andwork.also for our business. It gives us added prestige and recognition, as the awards become more illustrious every year, with more and more local and international entries. In turn, we are able to market our many awards over the years to consumers, as a distinct selling point which gives us a promotional advantage.
“There’s a sense of satisfaction in knowing that what we are doing is not only working but is also working well,” he said.
National market and scale
“It is a nice reward for both the workers and management, for all our persistence and hard
The size and productivity of their groves is echoed in the scale of AOC’s production scale, which is also reflected in their marketing.Currently all AOC products are sold only in bulk, as 10kg buckets or 150kg drums of olives, and 20L drums or 1,000L IBCs of EVOO. Sales are both local and interstate, to mainly food-service providers and retail shops.It’san enviable position logistically, and one no doubt made possible by the company’s well-earned reputation for consistently high quality and dependable product supply.
Join the olive community
Ongoing grove maintenance, combined with a maritime climate, ensures AOC’s trees remain healthy and productive.
have entered only two this year, while others who usually enter just a couple, but enter every year, didn’t put anything in,” she said.
“And now we’re really looking forward to the Awards Dinner, and getting together in person this year to celebrate the winners and the industry.”Medal winners will receive their results via email on 3 October, with the major awards announced on 14 October at the Australian International Olive Awards Presentation in Devonport, Tasmania.
2022 Australian International Olive Awards Presentation Dinner Friday, 14 October from 6.30pm, Paranaple Centre, Devonport, TasmaniaBookings: www.nationaloliveconference.com.au.
Ag LabsEnviro
“Consideringarrive.it’san ‘off-year’, and was a very difficult one for many growers, entries have been surprisingly strong,” she said.
Michels said the effects of the tough growing year were plainly evident in the pattern of this year’s entries.
®
Chief Steward Trudie Michels said that last year’s bumper production meant expectations were for a sharp decrease in entries this year, and it was exciting to see the numbers grow as entries continued to
• Official AIOA winners’ photographs*
It’s been three long years since we were able to get together in person for the olive industry’s annual ‘night of nights’, so it’s an absolute given that the 2022 Australian International Olive Awards Presentation Dinner will be a celebration to remember.
A big thank you to our 2022 Event Sponsors:
Don’t miss the opportunity to celebrate the industry’s best – book now and join us in Devonport for a great night of food, wine and festivities.
“Some didn’t have enough to harvest, some got a minimal crop and 20L of EVOO instead of the usual 500L, either because they did a big prune or they had issues with rain and getting into the grove to harvest. In other areas it was the opposite, with hot, dry conditions ruining flowering and fruit set.
“And while there was good representation across all classes, and of different varietals and styles, it was interesting to see that there were a lot more entered into the delicate to medium categories, compared to medium to robust last year.”
Details:
2022 AIOA entries trend to delicate and flavoured
If you win a major award, you’re going to want to be there to receive it; if you don’t, you’ll have a great time celebrating the success of your peers and the outstanding quality of the EVOO, flavoured oils and table olives our growers produce.
Crops are substantially down across many olive producing countries this year but entries have remained strong for the 2022 Australian International Olive Awards.
“At closing the total was over 200 entries, including 155 EVOO and 30 flavoured olive oils. That’s a great result. The flavoured oils category in particular compares very well to last year’s record entry of 35, while table olive numbers have remained fairly steady.
At the pointy end …
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 17 Australian International Olive Awards
“There are a good number of international entries this year, coming from Spain, Italy, Greece, New Zealand and Tunisia, and once again several are first-time entrants. There were also lots of new Australian producers who entered, and the consistency of those newcomers is proof that the competition is continuing to gain international recognition and status.
• AIOA major awards announced Great food, wine and conversation
“We noticed that producers who would normally enter six or seven
*Taken by a professional photographer, images from the night will be used in media coverage and promotions, and can be provided for your own promotional use. Don’t miss the opportunity to have your AIOA win captured and celebrated into the future!
2022 AIOA Presentation Dinner – Don’t miss the Celebrations!
Being held at the Paranaple Centre in Devonport, Tasmania, in conjunction with the AOA National Olive Industry Conference & Exhibition, highlights of the night will include:
“It seems La Nina was conspiring against our growers this year and we really feel for those who were badly hit, but we're pleased that they’ve all said they’re really looking forward to entering the competition again in 2023.”
Tough growing year
“So with entries now closed we’re back into logistics-mode. Judging will once again be carried out across five countries, so oils are either on their way or have arrived for judging in Spain, Italy, China and New Zealand, while judging panels across Australia are ready to get tasting.“We’ve still got a few COVID complications to deal with but this is our third year in ‘safe or remote’ international judging mode, so we’ve got the mechanics of it pretty well down-pat!”
table olives, and a must-attend session looking at controlling biennial bearing.
Whether large or small, established or fledgling, it’s a program with something for every olive grower, producer, marketer and manager. You’ll find a wealth of information, advice and ideas to help grow your business, solve your problems, and do things better in your grove, all in just two jam-packed days!
This year’s content covers a diverse range of timely and relevant topics, all targeted to increase the productivity and viability of your olive business. Focussing on everything from sustainability to profitability, presentations will take a practical - and often experiential – look at topics including zero waste, getting started in table olive production, Xylella fastidiosa, promotion and marketing, and business value-adding.Onthegrove management side, highlights include insight and learnings from the Olives New Zealand Focus Grove Project (which has seen an increase in tree production from 5kg to 25kg+ in participating groves via a targeted practice program), mechanical harvesting of
You can find out more about this year’s exhibitors, and our generous event sponsors, in our listing on pages 20-22 of this edition.
An invaluable element of the annual national industry Conference is the Trade
18 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125
We’re all excited to finally be getting together again for the long-awaited event, being held from Friday, 14 October to Sunday, 16 October inclusive in the beautiful port city of Devonport, Tasmania.
From zero waste to 25kg/tree production
Exhibition, this year being held alongside the two-day plenary program.
OLIVE INDUSTRY
conference & exhibition
Featuring a range of leading olive industry suppliers and service providers, the exhibition provides an unequalled opportunity to discuss your individual business needs, and grove or production issues, face-to-face and oneon-one with experts in their respective fields. It’s also a chance to learn about the latest innovations and opportunities available, and find a good fit for your business.
It’s really happening this year! There’s just a month to go and it’s all systems go for the 2022 National Olive Industry Conference & Trade Exhibition, the first face-to-face national olive industry event since 2019.
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.
Each session finishes with question time with the presenters, providing the opportunity for open discussion and clarification around your own issues and experiences.
NATIONAL
All systems go for 2022 National Olive Conference & Exhibition
Latest products and services; personalised, expert advice
2022 National Olive Industry Conference & Exhibition
View the full program on the Conference website: www.nationaloliveconference.com.au
• Transport – flights, Spirit of Tasmania ferry, hire car etc.
Friday, 14 October Optional Field Day, including visits to: Lentara Grove/ Village Olive Grove/Coronea Grove
Saturday pm Conference Dinner, Mersey Yacht Club
• Value Adding Your Olive Business
Here's a sample:
• Growing with Your Grove: Paths for Personal and Professional Development
• Q&A with EVOO Judges – Everything You Wanted to Know About How We Judge Your Oils
The list is also available on the Conference website - www.nationaloliveconference.com.au – where it is updated regularly.
au;
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.
• Biennial Bearing Challenge
Comprehensive Mix of Plenary Sessions
Field days are all about practical learning, and are invaluable element in problem-solving and knowledge sharing across the industry. So for those keen for more, this year’s Conference includes an optional Field Tour as a lead-in to the main event.
Saturday, 15 October Day 1, Conference Program & Trade Exhibition
• Getting your Legal Ducks Lined Up
If you haven’t booked already, it’s time to put your Olivegrower down and get online. Here’s a checklist to tick off: Conference and Field Day registration, and Australian International Olive Awards Presentation Dinner tickets - www. nationaloliveconference.com.au; Accommodation - www.visitdevonport.com.
• 5 to 35 kgs Per Tree in 3 Years – Olives NZ Focus Grove Project
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 19 2022 National Olive Industry Conference & Exhibition
2022 National Olive Industry Conference & Trade Exhibition event program
Optional field day
Here's a sample:
The day will start with a visit to Lentara Grove at Exeter. The award-winning property is managed using an all-natural philosophy and with an emphasis on avoiding waste via composting of olive pomace and mulching of tree prunings. Attendees will also see progress on canopy management and tree rejuvenation, following advice and demonstration pruning by industry expert Andrew Taylor.
Sunday, 16 October Day 2, Conference Program & Trade Exhibition
Friday pm 2022 AIOA Presentation Dinner, Paranaple Centre
Book now!
There will also be visits to two other local groves, Village Olive Grove and Coronea Grove.
• Mechanical Harvesting of Table Olives
• Olive Industry Retail Consumer Market Update
Comprehensive Mix of Plenary Sessions
• Economic Outlook
Face-to-face expert advice and information
Tasmanian Government
Biogras L has been widely used in Europe, South America and Australia for many years. It is formulated to optimise pectinase activity and has residual cellulose and protease activities which are also of importance during oil extraction. Biogras L offers: improved extraction, improved separation, reduced residual oil and faster decantation. Biogras L complies with FSANZ regulations and is GM-free.Deltagen
Australia is also the agent for the Megazyme range of test kits for the food industry. For further information please contact Adrian at Deltagen Australia.P:039728
Ph: 03 5272 9500
Modern Olives is a leading independent analytical laboratory experienced in the olive industry since 2006. Everything we do is focused on providing outstanding service to our customers as well as being a contributor and leader in the modern olive industry. Our laboratory is available to all growers, oil traders, marketers and researchers who require their olive oils, table olives or olive derivative products tested. Throughout the entire process, from planning groves to testing oil quality, our team provides professional, olivespecific technical advice.
W: www.deltagen.com.au
The AOA acknowledges the Tasmanian Government as a major supporter of the Australian National Olive Conference.
20 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 EXHIBITORS&SPONSORSCONFERENCE2022
We thank them for their support and urge you all to find out more about their industryspecific products and services. Even better, acknowledge their support and make them your preferred suppliers!
The exhibition space will be directly adjacent to the conference plenary space, and morning tea, lunch and afternoon tea will be served within the area to facilitate maximum delegate interaction with exhibitors throughout the two days. Their participation in the event provides an unequalled opportunity to discuss your individual business needs face-toface and one-on-one with experts in their respective fields, all in the one place. Along with information on the latest industry-specific products and services, its’s a great chance to discover new ways to improve and enhance your grove and business practices.
W: www.modernolives.com OLIVE
Deltagen Australia is proud to offer Biogras L, a high-performance, cost competitive enzyme preparation for olive oil extraction. This is produced in Spain by our sister company Biocon Espanol, an independent leader in the production and marketing of enzymes.
NATIONAL INDUSTRY conference & exhibition
3038
E: i nfo@deltagen.com.au
2022 AOA National Olive Industry Trade Exhibition
2022 National Olive Industry Conference Sponsors & Exhibitors
2022 National Olive Industry Conference & Exhibition – Sponsors & Exhibitors
With the COVID pandemic necessitating a move to online Conferences for the past two years, this year’s long-awaited trade exhibition will be an outstanding opportunity to get back up to speed with the latest technology, equipment and services on offer.
The annual trade exhibition is an important element of the National Conference event, providing an opportunity to showcase the latest advancements in products and services.
Deltagen Australia – Tea Break Sponsor, also Exhibitor
The AOA National Olive Industry Conference is the industry’s foremost calendar event, providing invaluable information and learning opportunities across all sectors of industry involvement.TheAOAis committed to ensuring that the annual national gathering is accessible and affordable for all, with low registration fees made possible by the generous support of our industry sponsors and exhibitors.
E: info@modernolives.com.au
Modern Olives - Lunch Sponsor, also Exhibitor
Australian Frost Fans offer comprehensive frost and cold injury protection solutions with the FrostBoss® range of equipment, for virtually any crop, any location, any topography and any soil type.
The Australian Olive Association - Event Organiser/Sponsor
2022 National Olive Industry Conference & Exhibition – Sponsors & Exhibitors
Discover the production outputs of your grove through the chemical analysis of olive oil and olive fruit or organoleptic (sensory) analysis of olive oil.
W: www.dpi.nsw.gov.au/labs
Choice Energy - Exhibitor
E: W:info@aussiefrostfans.com.au www.aussiefrostfans.com.au
E: mason.prower@choiceenergy.com.au
Ph: (02) 6938 1957
The FrostBoss® range of frost fans is currently protecting a diverse range of crops on six continents and its monitoring software FrostSmart® enables growers to access real-time monitoring of fans around theLocally,world. Australian Frost Fans remains the only company in Australia that is 100% committed to frost fan sales, installation, servicing, upgrades & repairs.
W: www.olivebiz.com.au
W: www.australianolives.com.au
by the National Association of Testing Authorities (NATA), International Olive Council (IOC) and American Oil Chemists’ Society (AOCS), DPI’s AgEnviro Labs Oil Testing Service provides Extra Virgin Olive Oil (EVOO) and virgin olive oil classification (against the IOC standard and the Australian Standard AS5264-2011), near infrared (NIR) testing, oil quality and adulteration testing, nutritional information and shelf-life prediction.
W: www.choiceenergy.com.au
The1995.AOA provides an extensive range of services to stakeholders, including the operation and management of workshops, field days and other extension services. It also runs the annual National Olive Conference & Exhibition, and the Australian International Olive Awards.
Start saving, and access your free and exclusive energy health check now by contacting Senior Energy Consultant, Mason Prower: Ph: 0409 309 948
Remove the guesswork. Unearth the value. Cultivate quality.
The Australian Olive Association (AOA) is the prescribed industry body representing the olive industry in Australia since
Australian owned and operated, Choice Energy is an award-winning energy firm with more than 5,300 clients across Australia and New ChoiceZealand.Energy’s mission is to help businesses gain independence by using less power from the grid and paying less for the energy they use.
In our industry leading laboratory, DPI’s world-class scientists employ accredited testing techniques, systems and technologies to deliver independent, quality assured
Australian Frost Fans – Exhibitor
Choice Energy believes in a predictable, fair and low-cost energy future and takes a holistic approach to energy management by providing a number of core solutions to help businesses better manage demand for energy, improve operational efficiency and reduce energy costs.
NSW Department of Primary Industries AgEnviro Labs - Exhibitor
E: secretariat@australianolives.com.au
Ph: 1800 797 629
Accrediteddata.
The FrostBoss® C49 (4-blade machine) is the best-selling frost fan in Australasia, developed with help from a former Team New Zealand aerodynamics research engineer to optimize noise reduction by using a greater blade working area. Along with the FrostBoss® C59 (5-blade machine), the FrostBoss® C49 is the quietest machine on the market.
0478 606 145
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 21
Solutions include: Commercial solar; Energy procurement (electricity and gas); Power factor correction; Metering and monitoring; Network tariff and demand assessment.ChoiceEnergy is a proud Associate Member of the Australian Olive Association and has helped a range of members to lower their operating costs.
E: wagga.labs@dpi.nsw.gov.au
EXHIBITORS&SPONSORSCONFERENCE2022
The AOA has an experienced Board of Directors consisting of small, medium and large growers, along with other Directors co-opted for their relevant experience andPh:expertise.
Olivebiz - Sponsor Olivebiz.com.au is the industry-owned website dedicated to olive industry related news, events and products. Together with current news, it also houses the digital version of the Olivegrower & Processor industry journal, the Friday Olive Extracts e-newsletter, and the Olive Levy R&D communications, R&D Insights (quarterly) and Grove Innovation (monthly).
Tornado Pumps & Sprayers - Exhibitor
Hort Innovation is a not-for-profit, grower-owned company that delivers more than $120 million in research, development and marketing activities on behalf of Australian horticulture each year. Hort Innovation’s primary function is creating value for horticulture growers and those across the horticulture supply chain. Through investment in R&D and marketing, Hort Innovation works to improve productivity, farm gate profitability and global competitiveness of Australian horticultural industries. Hort Innovation is the link between the needs of industry, the capabilities of science, and the potential of marketing.
W: www.horticulture.com.au
E: info@olivewellnessinstitute.org
E: info@swansystems.com
Tornado Pumps & Sprayers specialise in supplying equipment and machinery for olive growers, from growing through to processing. We manufacture a full range of spray equipment from linkage to trailed models. We have a vast range of mulchers suitable for grass and prunings, a complete range of fertilizer spreaders in single and double spinner models and electric pruning shears of various cutting sizes.
Ph: 02 9824 8444
Olive Wellness Institute - Exhibitor
We have been appointed as agents for the full range of Sicma (Italy) olive harvesters. We are Pieralisi (Italy) trained in sales, installation and service of olive processing equipment for QLD, NSW, ACT and VIC. Pieralisi is one of the world’s largest manufacturers of high technology olive processing equipment. Our workshop is fully equipped for your servicing needs and spare parts are readily available.
E: tornado@tornadosprayers.com.au
W: www.swansystems.com.au
W: www.olivewellnessinstitute.org
W: www.tornadosprayers.com.au
Ph: 0488 260 303
The Olive Wellness Institute is a science repository on the nutrition, health and wellness benefits of olives and olive products, which is all subject to extensive peer review. The institute is guided by scientific experts that specialise in the nutrition, health and wellness benefits related to olive products. This website is intended to be the go-to source of credible information relating to the nutrition, health and wellness benefits of olives and olive products, such as Extra Virgin Olive Oil and other products derived from the olive tree.
Using this approach will help you to optimise input costs and desired outputs, while minimising environmental impacts. You will save time, money, water and nutrients.Ph:1300 121 250; +61 8 6323 2206
SWAN Systems - Exhibitor
Australian & New Zealand Olivegrower & Processor is the region’s only specialist olive publication and one of the key sources of industry information. It covers every aspect of the olive industry, from grove management and processing to packaging and marketing, with content targeted at current topical issues.
Industry-owned and produced, the emphasis is on best practice management to increase quality and business viability, along with news, events and opportunities. Each edition also includes R&D Insights, the quarterly update on Olive Levy-funded projects and initiatives. Published four times per year, the magazine is mailed to subscribers across the globe and is also available online for login access 24/7.
Ph: 0408 525 798
E: editor@olivegrower.com.au
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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.
WITHIN THE OLIVE INDUSTRY | SEPTEMBER 2022
They’ve endured quite a bit over the past few years: first drought and fires, then torrential rain and flooding, and through it all an increasing level of olive lace bug infestation. A number of groves have also changed hands and it was recognised that the new growers needed industry information and support made readily available, to ensure both the viability of their olive businesses and the continuing high quality of EVOO and/or table olives produced across the region.
THE R&D
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“Plus we had a number of industry sponsors there, so people were able to talk to experts about the best equipment for their own set up.
Attendee Ben Wilmot went straight home and “started in hard with the pruning”
Late July saw an extra event added to the AOA’s calendar for 2022, with a comprehensive two-day olive workshop addressing ssues being experienced by growers in central NSW and the Hunter Valley.
“I don’t live there full-time, and they’re mature trees which need a lot of attention, so they’re in a state of disrepair,” he said.
“We had an enthusiast gathering of around 50 all up, and attendees ranged from very experienced ‘old timers’ to people with very small groves and ‘weekend farmers’.
Attendee Ben Wilmot has 700 olive trees, planted 20 years ago by his parents on their property at Putty. Unfortunately they weren’t successful and the grove is now in need of some serious TLC, so Ben went to the workshop for help on what to do.
“But I’ve got a second wind of trying to make something of the grove, and
“It covered pretty much everything, from the Australian Standard, OliveCare® and keeping records to grove management, table olive production, and pests and diseases. We also looked at testing, what’s important in olive and EVOO judging, and marketing issues like how to get into food service and what’s happening with supermarkets,” he said.
Held at Rylstone Olive Press, AOA CEO Michael Southan described the workshop as “a one-stop-shop for growers keen to get more information”.
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.
“Not surprisingly, the stand-out areas of interest centred around grove management: pruning, soil health, nutrition - compost vs other fertilisersand diagnosis and control of pests and “Therediseases.was a lot of interest in sustainability too, and people were keen to hear from the organic growers there about how their management systems work.
“Feedback overall was really positive and we’ve heard that many started pruning as soon as they got back from the workshop, some even sharing photos on WhatsApp. That’s a great outcome!”
Central NSW Olive Workshop address local grower issues
So it’s not surprising that his main take-away topics were “spraying and how to treat lace bug, and the type of pruning”, along with organic vs non-organic, the importance of soil, and discussion around ground cover vs “Theremowing.were some excellent presenters and it was interesting to hear what people had to sayincluding some varying advice from a range of different perspectives. Everyone’s situation is different, so it gives you the chance to find out which may work on your own
“We’re still finding out way, so we went to meet more people in the industry, to reiterate the knowledge we do have and to learn new things,” she “Alsosaid.todraw on the knowledge of not only the presenters but also the attendees. It was a wealth of information, with everyone happy to have a chat and share.”
Ben said the main problem they’ve had is lace bug, with previous sporadic spraying not successful. Earlier machine pruning had also created a dense canopy of regrowth in which the lace bug flourished.
Carrie said there were a number of stand-out sessions across the two “Becausedays.
Fellow attendees Carrie and Tony Nakad have 200 Frantoio trees in their Bathurst grove, now up to six years old. Having originally planted 100 trees ‘for fun’, they now have an end goal of 700-800 trees and an olive business.
“And I loved John Barton’s compost session. His knowledge is prolific and his passion is so obvious – you could listen to him all day. It was very inspiring - I went home and got my pitchfork out straightaway.
we’re starting, Westerly Isbaih’s presentation on marketing was right on target. She got you to think about the different factors involved if you want to get into food service, and how you would go about it,” she “Robertsaid.Spooner-Hart and Len Tesoriero’s IPDM information is always great, and I know Tony really enjoyed Andrew Taylor’s pruning session. He took a lot of information from that presentation, especially
“If there’s an AOA workshop or field day you can attend, definitely do it. Having just done this one, I’d love to go to the Tassie (Conference) too!”
I found the information from the workshop extremely useful.”
Big step up the learning curve
“Theproperty.most valuable element for me was Andrew Taylor on pruning. That was very interesting and helpful.
“Regardless of where you sit in the industry – new, five years in or 30 years’ experience – it’s invaluable,” she “Thesaid.amount of information on the AOA website is fantastic, and a lot that people presented on is on there, but it was a chance to get more in-depth explanations on that information and ask questions that relate to your situation.
“It’s my number one focus, because all my trees need severe pruning now due to the lace bug damage. I also didn’t realise that ongoing pruning was such a crucial thing for good production.”
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To anyone contemplating attending an AOA workshop or field day in the future, Carrie said ‘do it’.
They came away from the workshop with “A lot of information, a lot of enthusiasm and a refresher course - it looked at a lot of information and elaborated on it,” Carrie said.
“It’s also about the people you meet. All the presenters are just so passionate about their particular field, and it’s a nice opportunity to catch up with everyone again.”
Ben seconded the sentiment:
Having learned that now, Ben said he’s already turned information into action in his grove.
“I’ve started in hard with the pruning,” he “I’dsaid.done a bit before but the knowledge from the weekend was very valuable and encouraging, and has given me confidence to get on with “Theit.next thing will be the chemical spray regime, and then potentially working on the soil and ground covers. I think for now that’ll be enough to keep me busy.”
Stand-out sessions
about technique: we’re getting to that stage so that was really valuable.
“Also Mike Thomsett on grove health and nutrition. Again, he knows so much and understands how to make it work in a practical way.”
Information into action
This project is part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.
They’re still on a big learning curve, Carrie said, and they’ve had plenty to deal with already - frost, drought and damaging rains. The AOA workshop was a chance to learn more about how to deal with it all.
“There was also the opportunity to ask questions. You can read all the books you want but that firsthands experience and knowledge from someone who’s done the hard yards is invaluable. And it was in our general region, so a lot of it was very specific for us.”
Attendance invaluable
Delivered through Hort Innovation under the Hort Frontiers strategic partnership initiative, the five-year project is developing a genomic toolkit for tree breeders and researchers so they can better understand how genes control traits that are valuable to Australian growers - such as tree size, yield, disease resistance and tree maturity.
The research is being conducted by the Queensland Alliance for Agriculture and Food Innovation (QAAFI), embedded within the University of Queensland (UQ) and the Queensland University of Technology (QUT).
Harnessing cutting-edge genetic technologies, the knowledge is then being used to develop new tools to enable plant breeders to deliver new varieties with key productivity and profitability traits. Additional tools are being developed for growers to enhance farm productivity.
“Genomicmethods. approaches offer opportunities to progress the efficiency of genetic variation on individual plant performance.
The project aims to build a complete DNA map that will visualise the genetic make-up and variability of five of the nation’s leading tree crops - avocados, mango, macadamia, almond and citrus fruit. These five crops represent 80% of Australia’s horticultural tree crop production and account for more than 50% of horticultural tree crop revenue.
Meeting plant industry challenges via genomic approaches
Hort genome project to produce more resilient tree crops
We’ve all seen recently - and many of you have been affected by - the significant challenges faced by the horticultural tree industry from plant diseases, production issues and climatic change. Breeding more resilient and suitable varieties is undoubtedly the way to tackle many of these challenges, however plant production is a slow and timely
QAAFIprocess.Professor Robert Henry said the long generation time of tree crop production made it difficult to proactively or “rapidly” develop new plant varieties in response to factors like pest and disease outbreaks, changing climate and evolving consumer “Advancespreference.ingenomic sciences
3
Program components
components within the program: the Genomics Toolbox, Genotype Prediction Toolbox, Phenotype Prediction Toolbox, and a new Molecular Physiology component which complements research in the Genotype Prediction Toolbox.
“However, earlier genomic studies in apples demonstrated that elite seedlings could be bred and planted as commercial varieties after just 24 months using genomic prediction approaches - seven years earlier than through conventional breeding
have benefitted many agricultural industries, but they haven’t fully extended into horticulture in the same way they have impacted on field crops,” he said.
In a $13.3 million joint research project currently underway, Australian researchers are using plant genetics to help solve DNA mysteries and create the horticultural tree crops of the future.
Image: Warren Umoh on Unsplash.
The program involves separate components working together to deliver a deeper understanding of the relationship between tree crop traits (phenotypes) and their underlying genetics (genotypes) and genetic mechanisms. This will then feed into the development of tools and opportunities for rapidly and more efficiently addressing current and future plant breeding needs identified by Thereindustries.arefour
The project recognises that it is increasingly essential for Australia to be at the forefront of horticultural biotechnology, to ensure the industry remains profitable, productive and protected.
DNA mapping
• tree size and shape
• growth habit
• The program involves separate components working together to deliver a deeper understanding of the relationship between tree crop traits (phenotypes) and their underlying genetics (genotypes) and genetic mechanisms
• frost resistance
Project update
PROJECTtechniques.PARTNERS: University of Queensland, Queensland University of Technology & ors
Research Recap
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TIMEFRAME: Ongoing
With their work now well underway, during the most recent milestone period they have: identified methods to reliably produce determinate flowers in the field and collected samples from determinate and indeterminate flowers for molecular analysis (in avocado);
• drought resistance
In June the research team published an update focussed on the Molecular Physiology component of the project, which aims to improve understanding of the molecular mechanisms regulating productivity traits. Study crops are avocado, mango and Themacadamia.molecular physiology research team has been tasked to identify: the molecular signals associated with determinate
“Olive genomics would need to be studied specifically to fine tune any benefit to olive production in Australia, however this work will ensure that the science and pathways to adapt beneficial traits into tree crop production systems will be clearer, and future processes therefore more efficient.”
How could the olive industry benefit?
Sector-wide impacts
“Successful research in the tree crops selected will inevitably have wider impacts across the horticulture sector as a whole,” he said.
undertaken a field trial looking at the effects of Naphthaleneacetic acid (NAA) application on fruit retention (mango).
KEY INFORMATION:
• Case study crops include almond, avocado, citrus, mango and macadamia
Horticulturalist Michael Thomsett said the program’s results could assist olive growers with adaptation to growing conditions or climate variation, by creating mechanisms to produce beneficial and/or more suitable physiological traits such as:
Advanced Production Systems
• flowering time and duration
PROJECT AIM: To harness genetic technologies for the benefit of Australian tree crop industries through development and use in breeding (to deliver cultivars with key productivity and profitability traits) and improved management
Image: Laura Adai on Unsplash.
• Each program component is developing a genetic 'toolbox' - a genomics toolbox
• pest and disease resistance
With change and adaptation now clearly identified as a crucial element of a successful horticulture industry into the future, this is exciting work. We’ll keep you posted in R&D Insights as future project updates are released.
PROJECTFund
• Genetic technologies can be developed and used in breeding to deliver cultivars with key productivity and profitability traits, and to improve management techniques
Outputs delivered through this project will have a major impact on Australian horticulture through improved management systems and more efficiently developed varieties.”
The program’s results could create mechanisms to produce beneficial physiological traits in olives, such as frost resistance.
PROJECT NAME: National tree genomics program (AS17000)
• ripening time and speed
While not one of the case study tree crops, Australian Olive Association President and horticultural consultant Michael Thomsett said the project is also promising for our industry.
• fruit abscission
using model species identified signals which travel from the rootstock to the scion to potentially regulate flowering and branching, and started applying this knowledge (macadamia); identified differences in levels of phytohormones between fruit that drop early from the tree and are retained (avocado);
FUNDING: Hort Frontiers
and indeterminate growth and flowering in tree crops; the molecular signals associated with precocity in tree crops; the molecular signals which alter tree architecture; and the molecular changes in the plant which lead to early fruit loss.
• These will used for the ultimate development of tools and opportunities for rapidly and more efficiently addressing current and future needs of industry
Presented by Modern Olives Laboratory Manager Claudia Guillaume, this webinar was timed to coincide with the end of the olive harvesting and processing season and focussed on the considerations around EVOO bottling and storage to
Reducing Nitrogen costs with Soil Carbon
determining EVOO best before dates
As always, this presentation left attendees inspired to get out in the grove and work with their soil.
ensure ongoing quality. Discussion included:
Claudia’s depth of knowledge around EVOO chemistry, and her ability to ‘translate’ into grower-speak, made this another must-attend webinar for all producers.
Presenter Dr Kylie Ireland, Plant Pathologist on the DPIRD Plant Biosecurity Pest Risk and Analytics Team, looked at response activities and the role we can all play in detecting and managing PSHB to reduce the risk of a wider incursion.
Latest AOA webinar recordings now available
For those who couldn’t make it on the day, and/or want a refresher of the information, recordings of all of the webinars are now available for viewing on the OliveBiz website: go to www.olivebiz.com.au – Events –Calendar – 2022 AOA webinars.
The webinar covered: why fertiliser costs are currently so high alternative sources of Nitrogen the Nitrogen cycle increasing nutrient storage soil microbes and Nitrogen how much Nitrogen can be saved.
The final webinar for the quarter explored a new and emerging plant pest threat, Polyphagous ShotHole Borer (PSHB). The beetle attacks a wide range of plants and has a symbiotic relationship with a Fusarium fungus, which kills vascular tissue causing dieback and tree PSHBdeath.
His discussion around this interesting topic may also open the door to a new product for some producers.
The Mediterranean Blessing, Olive Leaf as a Herbal Medicine
Recording links
EVOO shelf life prediction
Responding to the rapid increase in fertiliser prices, this webinar was presented by well-known soil guru John Barton and took an in-depth look at sustainable alternatives to commercial Nitrogen fertilisers.
Four more webinars have been run over the past three months:
labelling requirements around best before dates.
has been detected in the Perth metropolitan area and, while no specific risk has yet been recognised for olives, the information and learnings presented are relevant to our industry given the very real risk of a local Xylella fastidiosa incursion.
The AOA’s ongoing program of productivity and profitability webinars continues to be both popular and successful, providing industry members with information, learning and discussion about a wide range of timely and relevant topics.
factors affecting the shelf life of EVOO
clinician Ian Breakspear discussed the medicinal value of olive leaf extract, and presented research on the differing efficacy rates of OLE made from fresh versus dried leaves.
The AOA webinar series is part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.
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This webinar looked at one of the increasingly-popular ‘value-adding’ elements for our industry, olive leaf extract (OLE), used for hundreds of years as a medicine and more recently for improving immune Naturopathicfunction.
Polyphagous Shot-Hole Borer in WA
ImapPESTS case studies of sentinels
Xylella fastidiosa and its vectorspotential control and management options for a prepared Australia
Session 2 - Diagnostics was also highly relevant to our industry, with the focus on Xylella continuing via presentations including:
Weed vision and management
Session 3 - Surveillance also had a number of presentations of particular interest to olive growers:
Focussed program
Development of rapid infield diagnostics for Xylella
Session 1 - Preparedness included several presentations on the topic of Australia’s #1 biosecurity risk, Xylella fastidiosa (Xf). The cause of devastating mass die-back of olive groves across Puglia, Italy, and with no cure for infection identified to date, Xylella is undoubtedly the olive industry’s greatest disease risk. Presentations of note in this session included:
Xylella a focus at 2022 Plant Biosecurity Research Initiative Symposium
The second Plant Biosecurity Research Initiative (PBRI) Symposium was held in May in Adelaide, bringing together pest and disease experts from around the country and overseas for a jampacked program of cross-sectoral plant biosecurity RD&E (Research Development & Extension).
New biocontrol solution for sustainable solution for sustainable management of weed impacts to agricultural profitability
Biocontrol of fruit flies and Spotted Wing Drosophila
Citrus biosecurity surveillance
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Post-entry quarantine (PEQ) screening at the border
Session 4 - Sustainable pest, disease and weed management has increasing relevance to all agricultural industries, with most notable topics for olive growers being:
Native insect vectors of Xylella
Looking at biosecurity from a ‘big picture’ perspective, the two-day event included a Trans-Tasman session on collaborative research between Australia and New Zealand and a Partnership Panel session discussing enhanced international and national collaboration.
The program ran over two full days and was divided into eight sessions, each covering a specific focus area. Presentations incorporated work around a wide range of plant species, pests and diseases, and many had specific or generic relevance for olive growers. We’ve highlighted a few of the most relevant below.
New diagnostics for exotic and endemic threats
DNA-based gut contents analysis for investigating insect herbivory and movement
Use of hyperspectral analysis to detect plant pathogens
Grapevine trunk disease management
Session 5 - Biosecurity Partnerships commenced with one of the keynote addresses, Advances in technology for biosecurity risk detection by Joel Willis, Principal Director of Detection Capability and Emerging Technology, Biosecurity Operations Division, DAWE, before the Partnerships Panel session explored Future collaboration and co-investment opportunities.
Biosecurity Warrior schools’ program
Financial threat posed by BMSB to the Australian wine industry
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Session 7 - Biosecurity and industry resilience moved the focus to the greater industry and supply chain, with presentations including:
Session 8 - Capability Building then wrapped up the event with varied range of topics, finishing with a look at several of the more technical projects around diagnostics and treatment:
Key messages
Session 6 - Trans-Tasman Research followed with a look at some of the ground-breaking research happening further afield around surveillance, monitoring and incursion response, including:
The symposium provided a wealth of information, and identified biosecurity strengths, challenges and directions for the future.
More information
About the PBRI
Exogenous RNAi inhibits infection physiology of rust fungi to reduce symptoms in planta
Linked machine learning classifiers for species and strain identification using fungal ribosomal DNA datasets
It’s also clear that biosecurity is not just about scientists and industry, and that it’s vital to have a broad set of community members who understand the research and can be part of the solution.
The Plant Biosecurity Research Initiative contributes to a nationally co-ordinated sciencebased system to protect the biosecurity all of Australia’s plant industries and the environment.
Among the stand-out messages shared by the presenters, particularly when reflecting on our own industry focus on prevention and/or control of Xylella fastidiosa, was that the best way forward for biosecurity is to leverage the latest R&D, innovation and technology for proactive change, while also applying the key learnings from the past.
Remote sensing methods for biosecurity surveillance, response and eradication: NZ maize crop as a case study
Biosecurity response and social licence
Valuing biosecurity along the supply chain
A wide range of resource from the event are available to download from the PBRI website, including slides of the presentations referenced above and the 2022 Symposium Report.
Go to www.pbri.com.au – Events – Plant Biosecurity Research Symposium 2022 and take a look at the ones most relevant to you and your role in ensuring Australia’s plant crop biosecurity.
Novel volatile sensors for biosecurity
Incentivising biosecurity for growers
Sentinel plants from concept to application: the value in the context of biosecurity for Aotearoa-New Zealand
The initiative is a partnership between the nation’s plant Research and Development Corporations (RDCs), working collaboratively with Plant Health Australia (PHA), industry, state and federal biosecurity stakeholders. Horticulture Innovation Australia Limited is one of the core RDC partners.
Influences: factors influencing the sensory characteristics of EVOOvariety, maturity at harvest, climate and weather;
Caption: The kit provides flavour profiles of the different olive varietals, along with a list of the aromas most commonly found in EVOO.
• Influences: factors influencing the sensory characteristics of EVOO variety, maturity at harvest, climate and weather;
Header: Virtual kit makes exploring EVOO sensory characteristics easy
• Detecting poor quality: common causes of defects in EVOO, negative flavour attributes;
as EVOO has a wide variety of aromas, tastes, and flavours, one of the best ways to experience the differences is through a contemplative tasting.
Join Conference workshop and help set olive levy R&D priorities
Olive Levy R&D Priority Setting
“While the health benefits of our amazing products are increasingly well known, there’s a lot less discussion happening around the sensory characteristics of EVOO,” OWI Healthcare Professional Education Manager Sian Armstrong
Virtual kit makes exploring EVOO sensory characteristics easy
Seaweed
As growers and producers, you have hands-on, grove-level knowledge of the challenges facing the industry and the knowledge gaps which make them hard to meet.
• Types of EVOO: mild, medium, robust styles Use and share
“Andsaid.
Buttery Tomato leaf Cut grass tomatoGreen Tropical fruits almondsGreen milkCondensed
OLIVE NATIONAL INDUSTRY conference & exhibition
This is another great ‘plain speak’ resource for those who to date may not have been confident to run their own tastings.
• Conducting a tasting: step by step guide, from choosing the right glass to palate cleansing between oils;
• Flavour: the combination of sensory factors including aroma, taste and ‘feeling’, fruitiness, bitterness, pungency, complexity and persistence;
It’s also ideal to share with customers, friends and your social media networks, to increase the conversation around the incredible variety of sensory characteristics found in EVOO – and why fresh, highquality Australian EVOO is the best.
Types of EVOO: mild, medium, robust styles.
Common varietal flavours in EVOO
“So we created the new online sensory kit, which steps through how to conduct an EVOO tasting and provides information on the various sensory characteristics.”
Images:**Olive Wellness Institute logo
Topics covered include:
And that’s exactly what Hort Innovation needs to know about, so they can ensure your levy funds are providing the best targeted R&D outcomes and solutions for our Toindustry.facilitate that knowledge-sharing, the AOA is getting everyone together at this year’s National Olive Conference for a workshop session, where you can provide feedback in person on olive levy R&D priorities for future projects.
The Olive Wellness Institute team has added a new key resource to its online offering, rolling out a userfriendly extra virgin olive oil virtual sensory kit.
This R&D Insights insert has been funded by Hort Innovation using the olive research and development levy and contributions from the Australian Government. Hort Innovation is the grower‑owned, not for profit research and development corporation for Australian horticulture.
Conducting a tasting: step-by step guide, from choosing the right glass to palate cleansing between oils;
The Olive Wellness Institute is partially funded by Hort Innovation, using the Olive Fund research and development levy and contributions from the Australian Government, through the strategic levy investment project Educating Health Professionals about Australian Olive Products OL19001.
Flavour: the combination of sensory factors including aroma, taste and ‘feeling’, fruitiness, bitterness, pungency, complexity and persistence;
“So we created the new online sensory kit, which steps through how to conduct an EVOO tasting and provides information on the various sensory characteristics.”
Shallots Fig tree Leafy bananaGreen Creamy Vanilla biscuit Grassy Ripe guava Nutty Timber Berries Cream Woody Over ripe apple almondsGreen Pine Ripe fruits
Detecting poor quality: common causes of defects in EVOO, negative flavour attributes;
Topics covered include:
The team recognised that there was a sensory gap in the conversation around extra virgin olive oil (EVOO), so they decided to fill it.
Floral Toffee skinBanana Tomato leaf Woody Cut grass Confectionary
The Olive Wellness Institute team has added a new key resource to its online offering, rolling out a user friendly extra virgin olive oil virtual sensory kit. The team recognised that there was a sensory gap in the conversation around extra virgin olive oil (EVOO), so they decided to fill it.
“While the health benefits of our amazing products are increasingly well known, there’s a lot less discussion happening around the sensory characteristics of EVOO,” OWI Healthcare Professional Education Manager Sian Armstrong said.
“And as EVOO has a wide variety of aromas, tastes, and flavours, one of the best ways to experience the differences is through a contemplative tasting.
Workshop details: Day 1 - Saturday, 15 October @ 2.00pm
It’s also ideal to share with customers, friends and your social media networks, to increase the conversation around the incredible variety of sensory characteristics found in EVOO and why fresh, high quality Australian EVOO is the best You can access the EVOO virtual sensory kit from the OWI website www.olivewellnessinstitute.org under Resources.
Use and share
Increasing knowledge - both technical and practical - is one of the main aims of the olive levy R&D program, managed by Hort Innovation on behalf of the industry.
Frantoio Leccino Barnea Picual Coratina Koroneiki Arbequina Buttery Caramel fruitBanana Tomato fruit Green grass Green grass Red apples
Workshop with AOA CEO Michael Southan and Hort Innovation General Manager Stakeholder Experience Anthony Kachenko.
This is another great ‘plain-speak’ resource for those who to date may not have been confident to run their own tastings.
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herbsDried custardVanilla
You can access the EVOO virtual sensory kit from the OWI website - www.olivewellnessinstitute.org –under Resources.
Get your copy
The handbook is divided into 13 chapters under five main topics: The Fundamentals looks at establishing and maintaining a productive olive grove. Olive varieties are a major focus, reflecting the varietal issues identified in the study and the importance of ensuring both purpose and site suitability.
Annual Activity Schedules reflects the increasing recognition that olives are not the fabled “no input” or even “low input” crop, but need ongoing and consistent management to produce viable yields. From an annual calendar of grove activities, through production and revenue benchmarks and on to record keeping, it’s a detailed “follow the dots” to how to improve your olive growing business.
Content
“The committee decided that it was important to develop a better understanding of the causative factors and, if possible, to develop guidelines to assist growers to make informed decisions and to take actions to develop sustainable production levels,” HOA Past President Peter O’Meara said.
To that end, 10 member growers worked with experts on a study of the effects of grove practices, inputs and outputs on yields. The results form the basis of the Hunter Olive Handbook, which documents the findings of the study and suggests practical and strategic initiatives for improvement based on the collated evidence.
“It is designed to be a practical reference guide for smaller growers and, while most of the numeric content is based on data observed in the Hunter, all of the generalised data and commentary is applicable anywhere,” he said.
Grove Management moves on to the “house-keeping” topics of irrigation, inputs, pruning and pests and diseases, providing
“It is an educative handbook for those growing olives and for those who are thinking about doing so. The guidelines are practical, factual and concise, and aim to provide easily-referenced information and guidance to small grove owners, who make up the majority of Australia’s olive growers.”
Strategic Considerations wraps it all up, setting out the critical elements of a commercially viable enterprise. It raises some tough but crucial questions - and, like the rest of the chapters, provides relevant and practical information to assist in finding the answers.
Do I need it?
Background
New grower? Or puzzling problem? The Hunter Olive Handbook may have the answer
The Hunter Olive Handbook is available in printable pdf format for $25 incl GST. Copies can be ordered from HOA Treasurer Alan Smith at treasurer@hunterolives.asn.au and you can download a free sample from the HOA website - www.hunterolives.asn.au - Resources - Hunter OliveTheHandbook.HOAhave also generously provided the following excerpt as an example of the invaluable information contained in the Handbook.
Generic relevance
In 2016 we celebrated the release of the Hunter Olive Handbook, a guide to olive production created by growers for growers. Compiled by the Hunter Olive Association with input from industry experts, the handbook is a practical collection of information and advice based on experience, and has become the ‘go-to’ reference for growers across the country. Since then many groves have changed hands and new growers have entered the industry, so we thought it timely to remind Olivegrower readers about this outstanding resource.
O’Meara said the handbook has relevance far wider than just the Hunter region.
Harvesting and Processing are each self-contained chapters, covering timing, equipment and process options, and the considerations involved in each. Processes for oil and table olive fruit are covered separately, providing much-needed information for those joining the move towards table olive production.
The 130+ pages are filled with practical, user-friendly information and advice based on real-life industry experience, making it a ‘musthave’ reference for any current or potential small-scale olive grower.
That’s easy: if you want help in growing healthy trees with a good yield, and running a commercially viable grove and/or brand, all set out in a user-friendly, practical reference, then the answer is an unequivocal yes.
“This book is both a primer as well as a handy reference book for smaller growers, and response has been positive in terms of its value as a hands-on tool for problem-solving and improvement.
information on requirements, causative factors, programs and strategies respectively. It’s all straightforward and practical, and those having problems with pests and diseases will find the images provide invaluable assistance with identification.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 31 Grove management
The Hunter Olive Handbook is the result of a long-term project undertaken by the Hunter Olive Association (HOA). Two consecutive years of poor grove performance across the region had seen low crop yields, and for some no crop at all, so the decision was made to investigate the situation, with the aim of providing practical solutions.
Potassium (%) 0.8 1.54 1.3 0.24
Copper (ppm) 4 5.4 6.7 1.30
Olive tree nutrient requirements
With the data obtained from the leaf tests it is possible to identify deficiencies before they have a major impact on yields. The following table shows the leaf test results for 2009 and 2010 from Corregiola samples supplied by a grower in the Hunter
M
Calcium (%) 1 1.2 1.17 0.03
Iron (ppm) 50 65 72 7.00
I
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With the data obtained from the leaf tests it is possible to identify deficiencies before they have a major impact on yields. The following table shows the leaf test results for 2009 and 2010 from Corregiola samples supplied by a grower in the Hunter.
Boron (ppm) 19 21 23 2.00
Chapter 5: Nutrition and Fertiliser Programs
Collect the youngest mature leaves at mid portion of th fruiting laterals (extension growth) taken at shoulder he represent the third and fourth pair from the tip of the twig.
Nutrient requirements for olives vary throughout the seasons. Certain elements and trace elements are required in larger quantities at different times of the year for specific physiological functions.
Corregiola S2 2009 2010 Trend
Sodium (%) <0.05 <0.05 <0.05
Manganese (ppm) 20 17 18 1.00
32 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Grove management
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In order to determine the nutritional requirements for a specific variety leaf samples must be taken in January every year.
Olive leaf sampling procedure
It is important to take representative leaf samples, as they would show different nutrient levels depending on the position along the branch. To ensure the data obtained is representative of the nutritional condition of the tree, it is necessary to use a uniform sampling procedure:
Molybdenum (ppm)
Based on the above data it is possible to observe trends in nutrient levels which enables growers and consultants to modify the fertilizer program to suit the tree needs A E R T S A L A R K E
Collect the youngest mature leaves at mid portion of the current season’s nonfruiting laterals (extension growth) taken at shoulder height. Usually these leaves represent the third and fourth pair from the tip of the twig.
Based on the above data it is possible to observe trends in nutrient levels which enables growers and consultants to modify the fertilizer program to suit the tree needs.
Nitrogen (%) 1.5 1.72 2.03 0.31
Magnesium (%) 0.1 0.15 0.19 0.04
Sulphur (%) 0.1 0.16 0.18 0.02
Guide
Chloride (%) <1.0 0.17 0.19 0.02
EXCERPT
Phosphorus (%) 0.1 0.2 0.17 0.03
Zinc (ppm) 10 18 14 4.00
I
I N G E M
D V
Essential Nutrients for Olives
• Flowering = Boron (B)
Summary when to apply Fertilisers:
Trend Nitrogen, Phosphorous, Potassium and Calcium levels – Chart
The Essential Nutrients for Olives
• Pit hardening and fruit growth = Potassium (K)
• Fruit set = Nitrogen (N) + Potassium (K) + Calcium (Ca)
Nitrogen (N): exists in various chemical forms. It is a component of chlorophyll and essential for photosynthesis and it is a basic element of plant protein that is important in periods of rapid plant growth. Nitrogen is absorbed by the plant through the roots. It leaches readily, and overuse will result in excessive shoot growth. A nitrogen deficit will show yellowing in the older leaves and a lack of new Phosphorusgrowth.(P): one of the 3 primary nutrients. Australian soils are very low in
Potassium (K): high amounts of K are removed from the soil at harvest and pruning times. It is required to maximize yield and quality of fruit. Potassium is used in the formation of sugars and starches and a deficiency increases transpiration rate so affecting water management. A safe diagnosis is also best detected by the chemical diagnosis of the leaves.
As can be seen only Nitrogen levels have increased, while Phophorous, Potassium and Calcium have decreased. The fertilizer program must take this information into account in order to rectify the trend. This can be achieved by increasing the appication of fertilizers that contain the elements that are trending negatively.
Boron (B): essential in soil at time of bud burst and flowering
rend Potassium and Calcium levels
The chapter then continues with a general guide to nutrient coverage quantities, and discussion around the objectives of a fertiliser program and factors affecting fertiliser quantities. It’s a step-by-step guide to better nutrition for your trees, so get a copy now and get reading! THE intra-industry way to sell, buy and source www.olivebiz.com.au/classifieds
Nitrogen, Phosphorous,
Boron (B): essential in soil at time of bud burst and Calciumflowering(Ca):important for plant growth, fruit set and fruit ripening
Potassium 5% 5% 20% 20% 25% 15% 5% 5%
Element SEP OCT NOV DEC JAN FEB MAR APR Nitrogen 10% 0% 10% 15% 15% 20% 30% 0%
• Shoot growth = Nitrogen (N) + Calcium (Ca) • Bud break = Nitrogen (N) + Boron (B)
• Bud break = Nitrogen (N) + Boron (B)
Secondary and Trace Elements
150g /ha required = 100% therefore 10% =15g
hart
• Pit hardening and fruit growth = Potassium (K)
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 33 Grove management
can be seen only Nitrogen levels have increased, while Phophorous, Potassium Calcium have decreased. The Fertilizer program must take this information into ount in order to rectify the trend. This can be achieved by increasing the ication of fertilizers that contain the elements that are trending negatively.
Secondary and Trace Elements
• Shoot growth = Nitrogen (N) + Calcium (Ca)
• Fruit set = Nitrogen (N) + Potassium (K) + Calcium (Ca)
Summary – when to apply fertilisers:
natural P and it is unavailable in many soils. It is important for a strong root system and aids in the maturation of the plant. It can help increase disease resistance and drought stress. Phosphorus also influences flower setting. Deficiencies may be seen by purple pigments in the leaves and chlorosis of the leaves. But this can be confused with the symptoms of an Nitrogen deficiency. A safe diagnosis can be found by chemical diagnosis of the leaves.
Calcium (Ca): important for plant growth, fruit set and fruit ripening
Potassium (K): high amounts of K are removed from the soil at harvest and pruning times It is required to maximize yield and quality of fruit. Potassium is used in the formation of sugars and starches and a deficiency increases transpiration rate so affecting water management. A safe diagnosis is also best detected by the chemical diagnosis of the leaves
osphorus (P): one of the 3 primary nutrients. Australian soils are very low in atural P and it is unavailable in many soils. It is important for a strong root system aids in the maturation of the plant. It can help increase disease resistance and ought stress. Phosphorus also influences flower setting. Deficiencies may be seen purple pigments in the leaves and chlorosis 24 of the leaves. But this can be onfused with the symptoms of an Nitrogen deficiency. A safe diagnosis can be ound by chemical diagnosis of the leaves. p://hsc.csu edu au/agriculture/production/3363/nitrog lorosis: yello wing of the leaves due to the lack of chlorophyll
• Fruit ripening = Calcium (Ca) + Potassium (K)
The above information is presented in the nutrient application chart below proportional to 100% of total application.
• Fruit ripening = Calcium (Ca) + Potassium (K)The below information is presented in the nutrient application chart proportional to 100% of total application.
52
• Flowering = Boron (B)
200g /ha required = 100% therefore 10% = 20g 53
trogen (N): exists in various chemical forms. It is a component of chlorophyll and ential for photosynthesis and it is a basic element of plant protein that is ortant in periods of rapid plant growth 23 . Nitrogen is absorbed by the plant ough the roots. It leaches readily, and overuse will result in excessive shoot wth. A nitrogen deficit will show yellowing in the older leaves and a lack of new wth.
To use the table below as an example:
Phosphorus 5% 15% 20% 15% 15% 15% 10% 5%
Calcium 5% 10% 15% 20% 20% 15% 5% 5%
The Bureau of Meteorology (BOM) has developed the interactive Australian Water Outlook, a new online service that delivers historical information, seasonal outlooks, and future projections for water across Australia.Theservice expands on the Bureau's public hydrological offerings, building on and replacing the historical information available through the Australian Landscape Water Balance, which is soon to be decommissioned.Atawidercommunity level, the Australian Water Outlook enables improved water management and planning for potential hazards such as floods, drought, and fire.
Comprehensive information source
Find out more and access the new Australian Water Outlook service at https:// awo.bom.gov.au
Grove management
You can find out how much rain fell the previous day’s rainfall data, access historical rainfall data and see predictions for future precipitation.
off for a series of aggregated periods to the end of the century.
all on a mobile-friendly, web-based user interface.
All information is publicly available on the AWO website, providing 24/7 access to:
• comprehensive, informationnationally-consistentAustralia-wide,hydroclimateinoneplace;
New BOM service provides data for water-sensitive decision making
• seasonal forecasts - for one to three months ahead, with monthly outputs available for root-zone soil moisture, evapotranspiration and run-off, updated monthly;
• multiple channels for accessing data, including downloads from the AWO website and the National Computational Infrastructure (NCI) Data Collection, and connections to web service URLs via the Australian Water Data Service (AWDS);
You can also save any map view on the AWO website for future reference by simply copying the URL from the browser. The URL serves as a bookmark for the map extent and location, any variables selected, timestep andAnddate.while maps are not available as downloadable image files, you can capture a view using screen shot tools and save or print.
• detailed documentation and verification of outputs;
Bookmark your search
For farmers and farm managers, it provides access to the big picture of conditions three months ahead, drawing on seasonal outlooks for rainfall, run-off, potential evapotranspiration and more, to help with planning and decision making.
The Australian Water Outlook provides comprehensive, Australia-wide information on key landscape water balance components including soil moisture, runoff, evapotranspiration and precipitation. The website provides access to information over different timescales:
The evapotranspiration map provides the rate of water loss from a region via both transpiration and evaporation, assisting farmers to more efficiently manage the available water for their crop.
Root zone moisture data is a useful aid for irrigation scheduling.
34 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125
Where to find it
• options to aggregate data (by river region, state or national); information at multiple timescales (past, present, and future), with forecasts and projections that can be related to historical data;
• historical information - daily gridded outputs of precipitation, soil moisture, run-off and deep drainage from 1911 to the previous day;
• hydrological projections - changes in precipitation, soil moisture and run-
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• Did you finish harvesting late in the season?
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.
• Was flowering for the 2022 crop the same, better or worse than the previous year, or compared to your usual experience?
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.
Beating biennial bearing: we need your input!
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 35 Grove management
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.
Please let us know:
• Did you have a (comparatively) large, medium or small harvest in Was2021?any fruit not harvested in your grove/s?
• 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!
More than half of the Australian continent is devoted to agricultural production and pollinator health on farmlands is crucial: bees help to pollinate most of the crops we eat and many that feed farm livestock. In fact, nearly two-thirds of Australia’s agricultural production benefits from pollination by bees.
The scary truth is, however, that global insect populations are crashing at an alarming rate. Scientists around the world have sounded the alarm that we are amid an ‘insect apocalypse,’ driven by pesticides, climate change, pollution, land clearing, bushfires and industrial agriculture.
Bee-friendly practices
And Australian farmers are getting on board, with horticulture, grazing and viticulture properties implementing bee-friendly practices. Many are planting for biodiversity, adding plants like coffee, sunflowers and even Himalayan magnolias to help pollinators. And they know they reap the benefits, as a lack of bees means a lack of pollination … and if you’re growing fruiting crops, that means you’re not going to have an income.
BFF Australia is a science-based program overseen by a national task force of Australian experts, ensuring BFF supports bees and other pollinators to thrive under Australian conditions while optimising the benefits to landholders.
Along with the pollination benefits from honeybees and native bees, there’s also the ecosystem services provided by beneficial insects for predation of crop pests and parasites – and it’s long been known that bees are a good indicator of a healthy environment.
In response, the Australian-first Bee Friendly Farming (BFF) certification program has been launched, working with farmers and gardeners to promote and certify bee-friendly landscapes and practices.
Support ag and the environment through Bee Friendly Farming® certification
Expert oversight
“So assist, yes. Necessary? No, not normally.”
36 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Grove management
It’s a surprisingly common question, so we asked AOA President and Grove Consultant Michael Thomsett for the facts: “Bees and other insects feed on the pollen of olives, however they have been considered to not play an active role in pollination, as air carries the pollen effectively,” Thomsett said. “However, it’s been reported that in low wind movement conditions as experienced in some seasons, bee activity was found to be related to higher yields in olives.
Pollinators need help, and farmers are the ideal helpers.
Unsplash.onDvořáčekDavid
Do olive groves need bees for pollination?
To learn more, and register to become a Bee Friendly Farming certified farm, head to www.BeeFriendlyFarming.org.au
Both native and honey bees are crucial pollinators for Australian crops.
OLIVE NATIONAL INDUSTRY conference & exhibition Saturday&Sunday15-16October Friday 14 October • Optional Full Day Field Tour • Australian International Olive Awards Presentation Dinner “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.auSAVETHEDATES“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.” Saturday 15 October • Full Day - Plenary Sessions • Conference Dinner Sunday 16 October • Full Day - Plenary Sessions DELEGATE FEEDBACK Paranaple Convention Centre, Devonport Tasmania Combine your 2022 holiday with the annual industry conference 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.
38 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 New Zealand
He Rourou Whai Painga is an ambitious, multi-centre dietary intervention study which will explore the effects of eating a whole diet that includes high-quality New Zealand food and beverage products.
A central element of the project is targeted nutrition support, with a full diet – including high quality NZ EVOO – provided to participants. Around 75% of the family’s food is provided for a period of 12 weeks.
• smaller amounts of high quality meat and dairy products.
It’s great to note also that one of Olives New Zealand’s major sponsors, Arthur Holmes, jumped on board to sponsor the project, providing bottles for the EVOO free of charge.
In particular, the study will investigate whether this diet improves metabolic, cardiovascular and well-being profiles in people at risk of cardiometabolic disease and their families. A group of 200 people and their families will be involved, and will undertake measuring and monitoring of key health factors including weight, body fat, blood pressure and cholesterol, 12 months after they enrol.
Olives, Loopline, Rata Olives, Blue Earth, Lot Eight, Olea Estate, Bracu, The Village Press, Telegraph Hill, Kakariki, Olivo, Old French Road, Mystery Valley, Koru Olives and Fantail Grove.
EVOO provided for the project includes major award-winning brands of the 2021 NZ EVOO awards, including both Best of ShowKapiti and Reserve Best of Show - Blue Earth – ensuring the ‘high value nutrition’ factor will be met.
The aims of the over-riding High-Value Nutrition Science Challenge provide additional benefits for producers across the industry, with goals including increasing NZ’s reputation as a producer of high value foods, increasing export revenue of highvalue foods with validated health benefits, and supporting businesses with the evidence required for health claim applications.
Uniquely New Zealand well-being diet
The list is proof of the extremely high quality of the EVOO which will be consumed by the study participants. It features a number of the homes of major award-winning brands from the 2021 NZ EVOO awards, including Best of Show (Kapiti), Reserve Best of Show (Blue Earth) and three Best in Class winners (Mystery Valley, Dali and Loopline).
The focus on families via provision of the household’s food requirements is also an important element, as it enables the whole family to move to a healthier dietary pattern.
• increased intake of plant-based foods (vegetables, legumes, fruits, whole grain and cereals, nuts and seeds etc.);
Contributing producers
The project
Moreprovided.information: www.hrwp.co.nz
They will also receive guidance on food preparation, recipe ideas and social media groups to connect with other study participants in their community.
A total of 18 Olives NZ members have supported the project via the provision of EVOO: Leafyridge, Dali, Noble Estate, Kapiti
“Thecoverage.statusand high profile of this project mean there will be huge ongoing benefits to the New Zealand olive industry from our involvement,” she said.
“Those involved in supplying the EVOO will be paid for their oil, and will also have their brand featured in top class promotional media coverage of the project.
That’s impressive quality credentials, and there’s no doubt that Olives NZ and its members have ensured the ‘high-value’ element of the project will be met by the EVOO
The goal of the study is improved health, rather than weight loss, although researchers believe that could be an additional benefit.
Ongoing industry benefits
“Contributing growers were also be invited to attend the formal launch of the project in Wellington, and Olives NZ President Craig Leaf-Wright spoke at the event, putting NZ EVOO firmly in the picture as a major, and important, component of the study.”
The goal is to develop a 'New Zealand' dietary pattern, consisting chiefly of locally produced foods that reflect the country’s unique environment and can improve the health of communities.
The diet being promoted is similar to the Mediterranean diet, with a pattern of:
Quality assured
The nutritional benefits of New Zealand’s quality extra virgin olive oil have been recognised by a ground-breaking new health research project, with NZ EVOO a key ingredient of the project’s dietary intervention strategy.Olives New Zealand was selected to provide locally-produced EVOO for the High Value Nutrition Project - He Rourou Whai Painga, a national project funded by the New Zealand Government’s Ministry of Business, Innovation and Employment (MBIE). Launched in July, the $4 million project is part of the High-Value Nutrition Science Challenge and is being led by a consortium of partners including Auckland, Canterbury and Otago Universities, Ag Research and Plant and Food Research.
Nutrition support
The study researchers say they are taking a new approach to the issue of increasing cardiometabolic disease risk, by developing a uniquely New Zealand well-being diet which they hope will tackle diabetes, heart and other noncommunicable diseases.
Olives NZ Executive Officer Gayle Sheridan said the project was formally launched in July and gained excellent publicity, including TV3
• high quality oil; moderate intake of seafood;
NZ EVOO a key ingredient in national High Value Nutrition Project
“The final requirement of NZ EVOO for the project is 1,000 litres, a substantial increase on the volume originally indicated given the duration of the trial. This will be the only oil used, which means that a lot of people will be exposed on an ongoing basis to the flavours and cooking versatility of fresh NZ EVOO.
Olives New Zealand has a rich history of leading the way with research projects, with findings shared across the globe in international publications and via presentations at overseas conferences. The latest Olives NZ project, the six-year Focus
Last year also saw a record number of Gold medals among the total of 162 awarded – at 81, almost double that of 2020’s cache of 42 Gold. Reflecting the rapidly increasing quality of production across the New Zealand industry, it’s also recognition of the proactive grove management strategies adopted by NZDescribinggrowers. the quality of last year’s award entries as “superb”, 2021 Head Judge Charlotte Connoley said the results were proof of “the high levels of skill of those now crafting the oils”.
We’ll take a look at Gayle’s outstanding industry contribution, and introduce Emma in more detail, in the December edition.
Farewell, and welcome
Gayle described Emma as “a real foodie”, who has most recently been the Market Manager for Hawke’s Bay Farmers Market, with responsibility for both the Hawke’s Bay and Napier Urban Farmers Markets.Shepreviously owned her own business, worked for Origin Earth and Food Hawke’s Bay, so has some serious experience in regional food and marketing, along with a Bachelor of Commerce and Bachelor of Arts, both from Otago University.
2022 NZ EVOO Awards Dinner
The 2022 Olives NZ Conference is being held on Saturday, 8 October at the Rydges Wellington Airport Hotel, followed by the 2022 NZ EVOO Awards.
Olives New Zealand is farewelling long-term Executive Officer Gayle Sheridan and has appointed Emma Glover from Hawke’s Bay to the role.
Emma started in August alongside Gayle to enable ‘hand-over’ of logistics around the organisation’s major annual activities of Certification, NZ EVOO Awards and the National Conference.
Grove Project, concludes this year and has resulted in some major findings – along with business-changing results for the majority of Olivesparticipants.NZis also involved in external research projects relevant to the industry, with a highlight for 2022-2023 being involvement with the High Value Nutrition Project – He Rourou Whai Painga Presentations at the Conference will
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 39 New Zealand
provide more detail about the projects, aims and outcomes, and benefits across the New Zealand industry and beyond.
If you’re keen to find out in person, book yourself a seat at the 2022 NZ EVOO Awards Dinner, being held on Saturday, 8 October at the Rydges Airport Hotel, Wellington. A gala occasion with a fabulous menu (and no doubt a glass or two of equally-fabulous NZ wines!), it’s sure to be an exciting night of industry celebration as the big winners are announced.Bookyour tickets on the Olives NZ website - www.olivesnz.org.nz - News - Events.
“And it’s great to see that gold medalwinning quality is becoming the standard rather than the exception, as it may have been in the past. We certainly saw that the bar has been lifted across the industry as a whole.”We’re all keen to see if that bar is raised even higher in 2022!
2022 Olives NZ Conference: Leading the Way
‘Excellent’ entry numbers for 2022 NZ EVOO Awards
The proactive direction of the New Zealand industry is also reflected in the theme of the 2022 Olives New Zealand Conference, Leading the Way
Changing of the guard at Olives NZ
New Olives NZ Executive Officer Emma Glover. Image: Kirsten Simcox Photography.
Register now (including accommodation booking) on the Olives NZ website - www. olivesnz.org.nz - News - Events.
The numbers are in, and it’s set to be another big year for judges at the 2022 NZ EVOO Awards. At close of entries this year’s tally was 152 entries, comprising 137 EVOO and 15 flavoured olive oils, not far off last year’s record of 165 entries from a highly successful ‘on-year’ harvest – and even more impressive when compared with the 2020 total of 128 entries.
So, you’ve received your test results back and your oil meets the requirements for the Australian Standard AS5264-2011 and from sensory evaluation to be EVOO. But what do all these numbers really mean?
free fatty acids are a measurement of the breakdown of the fat due to fermentation (or hydrolysis) and it is mostly related to the condition of the olives at the time of crushing. The higher the free fatty acids, the more fermented the fruit was at the time of crushing.Thereasons
UV tests determine the ultraviolet light absorbance measured by shining UV light through the oil at several specific wavelengths. Absorbance at K232 nm (nanometers), K270 nm and Delta (Δ)K correlate with the state of oxidation by detecting specific oxidized compounds, some generated from secondary oxidation, and may also indicate adulteration with refined oils.
UV absorbency regulations in industry Standards …
Peroxides, which are flavourless, are generated from the oxidation of polyunsaturated fatty acids in the oil during storage. Peroxides are unstable, usually building up slowly and leading to oil rancidity.
Peroxide Value identifies the early stages of oxidation and is a measure of the oxidation
40 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olive business
Peroxide value (PV)
The quantity of free fatty acids does not change the content of oleic acid in the oil.
Australian Standard: the oil must be less than or equal to 20 meq/kg of oil.
Here we take a closer look at what we are measuring, and why, and look at the acceptable and/or preferable parameters for each.
Free fat acidity is a chemical parameter of olive oil which is an indicator of its quality. For extra virgin olive oils, it ranges from 0 to 0.8%, with the lower the percentage the better.The
why producers want to and should have low free fatty acids are mostly related to the fact that high free fatty acids would be an indicator of poor-quality oil (bad taste) and because free fatty acids: reduce the shelf life of the oil; • decrease the smoke point of the oil; and • in relatively high levels they can upset our digestive system.
Absorbency of ultra-violet light (UV)
FFA regulations in industry Standards … International Olive Council (IOC) Standard: the oil must be less than or equal to 0.8% m/m expressed in oleic acid.theoil must be less than or equal to 0.8% m/m expressed in oleic acid.
What do my lab test results mean?
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.
Best Practice Series
Michael Southan, AOA OliveCare® Administrator
®
Free fatty acids (FFAs)
Peroxide Value (PV) is a measure of the oxidation of olive oil and high PVs can result from inadequate malaxing conditions, poor storage or environmental factors like frost damage.
Get breaking news on local achievements delivered FREE to your inbox: Register for Friday Olive Extracts at www.olivebiz.com.au
In older oils peroxide levels can drop as the peroxide is converted into further compounds, so this parameter is most reliable soon after the oils is extracted.
Credit: Claudia Guillaume, Modern Olives Laboratory
of olive oil expressed as milliequivalents of active oxygen per kilogram of oil (meq/kg).
PV regulations in industry Standards … IOC Standard: the oil must be less than or equal to 20 meq/kg of oil.
BBD regulations in industry Standards… IOC Standard: (10.1.7.1 Date of minimum durability): “In the case of pre-packaged products intended for the end consumer, the date of minimum durability (preceded by the words ‘best before end’) shall be declared by the month and year in un-coded numerical sequence. The month may be indicated by letters in those countries where such use will not confuse the consumer; if the shelf life of the product is valid to December, the expression ‘end (stated year)’ may be used as an alternative.”
PPP greater than 17% is an indicator of unpermitted thermal treatments, old oil, or the presence of refined oil.
» Absorbency in ultra-violet light Delta (∆) K
IOC Standard: The IOC does not recognise this method of detecting adulterated and refined olive oils. However, Australia, Germany, South Africa and major retailers in Europe all make use of this technique.
In fresh olive oils made from sound olives 1,2-diaclyglycerols are the predominant form of the DAG component of olive oil. Ageing and/or processing damaged olives increases the proportion of 1,3-diaclyglycerols in the DAG component of olive oil.
DAG regulations in industry Standards … IOC Standard: The International Olive Council does not recognise this effective method of detecting adulterated olive oils. However, Australia, Germany, South Africa, Italy and major retailers in Europe all make use of this technique.
Australian Standard: limit of less than or equal to 0.22.
IOC Standard: limit of less than or equal to 0.22.
Australian Standard: limit of less than or equal to 0.01.
Pyropheophytin a
Best before date/date of minimum durability (BBD)
» Absorbency of ultra-violet light k232 nm
The measure used in this test is the ratio of
» Absorbency in ultra-violet light K270 nm (cyclohexane)/268 nm (iso-octane)
Australian Standard: “a date that signifies the end of the period during which the intact package of oil, if stored in accordance with stated storage conditions, will remain fully marketable and will retain any specific qualities for which express or implied claims have been made.”
Australian Standard: EVOO must have 1,2diaclyglycerols (DAGs) greater than or equal to 35%.
Australian Standard: Pyropheophytin a (PPP) less than or equal to 17%.
The length of time before this rapid acceleration of oxidation is the measure of the resistance to oxidation and is commonly
Pyropheopytin a (PPP)
Olive business
Oxidative stability index - Rancimat® or induction time (Ind)
Australian Standard: limit of less than or equal to 2.50 Absorbance (K) of a 1% (m/v) solution of the oil in the specified solvent, with reference to pure solvent in a 1cm path length cell.
1,2 to total diacylglycerols, which should be >90 in fresh oils and declines steadily. This is a good indicator of the age of an oil.
Chlorophyll pigments break down to pheophytins and then to pyropheophytin a (PPP) upon ageing and/or thermal degradation of olive oil.
A PPP value of 1.7% indicates a fresh and well-made olive oil that complies with AS5264-2011® requirements for classification as EVOO, which states that the oil must have pyropheophytin a (PPP) less than or equal to 17%.
referred to as the “induction period”, or Oxidative Stability Index, measured in hours, where each hour of resistance equates to a potential shelf life of one month. This method is useful to determine potential shelflife when used in conjunction with PPP and DAG testing. Used alone the method tends to over-estimate potential shelf life in older oils.
A best before date is a producer’s guarantee that the product being sold will remain of that grade up until the BBD. Food Standards Australia New Zealand (FSANZ) has stated that all food is required to be date marked and this obligation is stated clearly in the Australia New Zealand Food Standards Code (The Code): Standard 1.2.5 Date Marking of Packaged Food. There are some date marking exceptions but olive oil does not fall in to those exemption categories.
Triacylglycerols (TAGs) are the principal components (98%) of olive oil; during the breakdown of triacylglycerols, diacylglycerols (DAGs) are formed.
The higher the 1,2 DAGs to total diacylglycerols ratio, the better the oil. An elevated level of 1,3 DAGs indicates that the oil is old, oxidized, of poor quality and/or badly processed. This test is also useful for assessing the genuineness of virgin olive oils throughout their life.
PPP regulations in industry Standards …
IOC Standard: limit of less than or equal to 0.01.
IOC Standard: limit of less than or equal to 2.50 absorbance, however commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer.
A fresh oil should have a PPP value < 1%, increasing 0.5 % per month to reach 6-8% after a year. An elevated level of pyropheophytin a is an indicator for oil that is oxidized and/or adulterated with cheaper refined oils. Thermal treatment of oil at elevated temperatures also increases the pyropheophytin a content.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 41
A DAG ratio of 82.5% indicates a fresh and well-made olive oil that complies with AS5264-2011® requirements for classification as EVOO, which states the oil must have a ratio of 1,2 to total -Diacyglycerols (DAG’s) greater than or equal to 35%.
Oxidative stability index is an indicator of the stability and shelf-life properties of oils. The determination entails speeding up the oxidation process in the oil under heat and air current, and monitoring volatile substances associated with rancidity.
Note: all oils and fats have a resistance to oxidation which depends on the degree of saturation, natural or added antioxidants, pro-oxidants or prior abuse. Oxidation is slow until this resistance is overcome, at which point oxidation accelerates and becomes very rapid.
Diaglycerides (DAGs)
Whatever the problem is, working out what
Lauren Hamilton, Digital Narrative
We need to market - but first, we need a crystal-clear objective. To nail this objective, the question you should be asking yourself before you do anything else is “What is my problem here and how will solving it make a noticeable positive difference to my business?”.Thereare many problems you could be planning a marketing campaign to fix. The most common are:
A marketing campaign may fix low, declining or stagnating sales – but your real problem may not actually be a lack of customers. Image: rupixen.com on Unsplash.
Working with a business coach or strategist can help immensely if you’re unsure where to begin. Once you know the real issues, determining your objectives and choosing the right course of action will be more simple and more successful.
If you feel this way, you’re not alone and you’re not wrong … but that’s not the topic of this article. In this edition’s column, I want to take you a little further back in the process and confront WHY you’re even marketing your business and product in the first place.
Digital marketing: big opportunities for small business
Why market?
• low, declining or stagnating sales;
The answer was to reintroduce a tiered discount structure with minimum spend thresholds, to remove universal free shipping and to incentivise larger orders. Just encouraging more ‘cheap’ sales through advertising would have been pouring more water into a leaky bucket.
When we drilled down, it turned out that there were quite a lot of sales for this cohort of customers, but the sales volume and the profit was low. It turned out that to access deep discounts, resellers had no minimum spend threshold to meet. As a result they were paying shockingly cheap prices irrespective of what they spent, and buying tiny quantities at a Thistime.offer should have expired years
At the end of the day, no one knows your business as well as you do. There are marketing professionals who can guide you through strategies to ‘fix’ almost any problem, but the crucial role you play is in correctly identifying the problem in the first place.
What’s the problem?
So the problem was not a lack of sales. It was a poorly structured wholesale program, which enabled resellers to buy too few goods at too cheap prices.
42 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olive business
www.digitalnarrative.com.auLauren@digitalnarrative.com.au
A recent example arose with a client of ours who identified that the B2B (i.e. wholesale) part of his business was struggling. Turnover, new customer acquisition and profit were down considerably, so he contacted me to immediately begin work on tactics to drive sales like advertising, email newsletters and special offers. I asked him to hit the brakes and go through the problem with me in more detail first.
ago, but had somehow lingered. To make things worse, all B2B shoppers received free shipping.
You’re the key
Solution: restructure
• low brand awareness (no-one has ever heard of you);
• sales are OK but profitability is poor; uneven sales - people are only buying one product and ignoring others, or buying through one channel and avoiding others.
it is and analysing it as rigorously as possible is a critical first step. Clients often come to me knowing ‘something’ is wrong, and champing at the bit to start changing websites, buying ads and email-blasting customers.
Right. There is no ‘build it and they will come’ approach which works for marketing and selling products online. Even in traditional bricks and mortar food retailing, failing to market your products (i.e., to tell the right people what you’re selling and why it’s better than the alternative) makes success a pipe dream.
However, without correctly identifying what the problem is and how solving it will make a measurable difference, any success will be down to luck rather than strategy.
• small customer base (sales are only coming from a small group of repeat customers);
Identify and analyse
Drilling down
Solving the right problem in marketing
Marketing - especially digital marketing - can be overwhelming for small business owners. There are endless options to choose between, it often sounds confusingly techy, and the budgets required can be alarming.
“What!?” I hear you ask. Surely without marketing, there are no customers, which means no sales, which means no profit. An all-round untenable position for any business to be in, right?
Artisan food outlets (cellar doors, farmers markets and speciality outlets, including organic food stores and delis) - where consumers are looking for high quality table olives, unpasteurised (with probiotics), natural and of local provenance.
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.
There is also a third important market:
Table olives shall not display a best before date greater than two years from the date of packaging.
• A best-before date shall be declared in accordance with the FSANZ Food Standards Code Part 1.2.5.
Size matters
•
To ensure truth in labelling of Australian olive products, the AOA has created a collection of documents to assist olive producers and marketers in complying with government regulations and industry labelling requirements. The AOA Australian Product Label Guide for Table Olives states, under “BEST BEFORE DATE - Mandatory”:
Supermarkets - shelf stable pasteurised retail ready product in jars and pouches, noting retailers prefer longer BBDs to facilitate stock control.Note:
Best before dates for table olives
There are five key factors that determine the potential shelf life (BBD) of table olives:
The best before date shall be supported by technical evidence.
refrigeration, but which may remain open until finished, so product turnover is vital.
Michael Southan, AOA OliveCare® Administrator
The use of retained samples is highly recommended to test the effectiveness of the combined effect of the above factors on shelf life, and to inform the appropriate BBD.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 43 Olive business
• transport and storage conditions – warehouse, transit and retail store protection from heat and light.
Note: while pouch olives (depending on the quality of the plastic or laminate packaging) may be expected to have a lesser shelf life than olives packaged in glass jars, this is not the only critical factor determining potential BBD;
Best 12/5/23before:
table olive products with <6.0% salt must be pasteurised for food safety purposes. Pasteurised product can also use lower salt preservation levels in line with healthy eating recommendations/low sodium medical diets.
Under FSANZ food labelling regulations, all goods with a shelf life under two years require a best before date (BBD) be included on the label. An attitude of “let’s just put two years” is not good enough: the BBD needs to be based on objective testing/measurement.
Best Practice Series
Given there are so many factors that determine the potential BBD for table olive products, how can table olive producers determine an objective BBD?
We’ve talked a lot about BBDs for olive oil in the past few years but there’s been little discussion about table olives. So let’s look at the factors involved and how to determine the BBD for a table olive product.
Industry guidance
Summary
Key factors
• efficient harvesting methods, to minimise fruit impact damage and time to processing;
®
Retail sales
• active aerobic or anaerobic fermentation process, to achieve the required lactic activity and pH (in an 8%-10% NaCl brine)
At the retail level there are essentially two markets for commercial table olives:
For more information, access the step-by-step Australian Product Label Guide: Table Olives on the Australian Olive Association website - www.australianolives.com.au/labelling-information
If you are uncertain that your product will hold up for two years then don’t use a two-year BBD. Instead opt for a more conservative six or 12 months, until you have sufficient evidence from testing and tasting of retained samples to demonstrate that your production methods will deliver a product with a longer shelf life.
Table olive production specialists report that table olives held in bulk at 8%-10% brine, with effective exclusion of air, will maintain quality for many years, however small retail packs are less reliable for long term storage. Hence packing to meet buyer demand and specifications has become the new norm.
• packaging method to prepare a shelf stable product: containers - plastic buckets, glass jars, plastic pouches; exclusion of air - fill package to brim or use an oil layer; pasteurisation; brine strength; and the effect of other ingredients & flavourings.
• fruit quality, ideally achieved by: optimum tree nutrition (especially calcium and boron) to achieve firm fruit; fruit not too ripe; optimum fruit fermentable sugar levels; clean with minimal pest and disease damage;
Food service (hotels and restaurants, and supermarket delis) –generally prefer unpasteurised 10kg buckets which are held under
Note: table olives are more shelf stable in brine >8% and this level is preferred by the food service sector.
However, differences of statistical significance for Calcium, Copper, Iron, Phosphorus, Zinc and Silicon Dioxide were observed between the different TC pan types. Higher values of these elements were observed in the most expensive pan compared with the cheapest TC pan. For example, Calcium average values (including initial and final treatment) in pan C were ~2.92mg/L vs ~1.75 mg/L in pan A and ~2.42 mg/L in pan B (Figure 1).
Results and discussion
Oils tested
WV solution samples were tested for Aluminium (Al), Calcium (Ca), Chromium (Cr), Copper (Cu), Iron (Fe), Manganese (Mn), Nickel (Ni), Lead (Pb), Phosphorus (P), Strontium (Sr), Zinc (Zn), Silicon (Si), and Silicon Dioxide (SiO2). These are common
Methodology
The Olive Wellness Institute team often gets asked questions about this common myth, and the answer is NO, cooking in extra virgin olive oil will NOT ruin your non-stick pans.There IS technical evidence to support it.
The following methodology was used: a model solution of water and vinegar (WV) was used to simulate the effect of cooking;
When cooking pans are heated, various reactions occur that may have the potential to either damage the pan’s quality, and/or leach chemicals into the cooked food. To investigate the hypothesis of whether cooking with EVOO ruins TC pans, the researchers measured the release of elements and metals from the pans when heated with different oils.
Reasons for these results are not known, however it is worth noting that the differences in values between pans are more significant than any difference between oil treatments.
44 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olive business
assessment of release of metals and elements from pans to investigate chemical interactions that occur when a pan is heated is also supported by methodologies reported in other research publications.
Sian Armstrong, Olive Wellness Institute
• each was heated with the WV solution to study the release of chemical elements before and after six cycles of heating with six different cooking oils;
Will cooking in olive oil ruin your pans?
Myth-busting with science
This belief is specifically supported by some manufacturers’ stating that oils with higher smoke points are more suitable for cooking with their TC pans, and that EVOO could be damaging to their coating.
Elements tested
When combining data for all TC pans, no statistically significant differences were found between the final WV solutions from pans treated with the different oils. This indicates there is no significant difference between the volume of metals released from the cookware when various cooking oils were used.Hence, the various cooking oils had no effect on the pans’ integrity and quality when cooking.
When considering the analysis of the
Image: Cooker King on Unsplash.
There is a common myth in Australia that cooking with extra virgin olive oil (EVOO) can ruin some cookware, in particular nonstick Teflon coated (TC) pans.
metals and elements tested for in studies of a similar nature.
In 2019, the experts at the Modern Olives Laboratory conducted research to assess the suitability of various cooking oils, including EVOO, for use on TC pans. This research well and truly busted the myth, and showed that cooking with extra virgin olive oil is perfectly ok for your pans.
• each trial was done by triplicate, consistent with the method used by Lomolino et al (2016) that assessed mineral elements and metals released from cookware including TC Note:pans.the
• testing utilised three brands of different TC pans sold at varying price points (Pan A = least expensive; Pan C = most expensive);
A range of commonly used cooking oils available on Australian supermarket shelves was used for the purposes of the study: extra virgin olive oil (EVOO), olive oil (OO), canola oil (CO), grapeseed oil (GO) and rice bran oil (RO). Only one brand (different batches) of each oil was selected.
There is NO technical evidence to support it.
Pan variances
Conclusion
the different oils. In no case, did the use of EVOO lead to the release of significantly higher levels of metallic substances from the pan than when using any other oils.
Source: Busting the myth that cooking in olive oil will ruin your pans. Authors: Florencia de Alzaa, Claudia Guillaume, Leandro RavettiModern Olives Laboratory Services, Australia.
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 45 ®Olive R&D 2022 AIOA Presentation Dinner –Join us for the Celebrations! Highlights of the night include: • AIOA major awards announced • Great food, wine and conversation • Official AIOA winners’ photographs* *Images will be used in media coverage and promotions, and can be provided for your own promotional use. Don’t miss the opportunity to have your AIOA win captured and celebrated into the future! 2022 Australian International Olive Awards Presentation Dinner Friday, 14 October from 6.30pm Paranaple Centre, Devonport, Tasmania Bookings: www.nationaloliveconference.com.au
The full report, including complete testing results tables and references, is available for download on the Olive Wellness Institute website - www.olivewellnessinstitute.org – under the Resources tab.
A = Least expensive, B =Average priced, C = Most expensive Figure 1: Calcium average values post-treatment:
These results are limited considering the lifetime of the TC pan, but they indicate no impact of the oils’ type on the integrity of the cooking pans and that EVOO is equally suitable to other oils under normal cooking conditions.
data for each brand of TC pan, the only statistical differences between initial and final treatments were with Phosphorus levels using rice bran oil in the average priced TC pan (4.7mg/L vs 2.5mg/L). Silicon dioxide was not detected before treatment and significantly increased using olive (1.1mg/L) and grapeseed (1.03mg/L) oils in the lowest priced TC pan.
Visual deterioration
After all treatments, no visual deterioration of any of the TC pans was observed.
This research study provides scientific evidence that cooking with EVOO does not ruin non-stick Teflon coated pans at any different rate than other cooking oils.
Significantly higher differences in metal leaching were observed between pans, rather than between the treatments with
Again, reasons for these results are not known.
The diversity and richness of all living organisms on land and in water is necessary for the stability of ecosystems, and productivity and resilience of food productions systems. Of more than 14,000 edible plant species, only 150-200 are used by humans, with only three contributing 60% of the calories consumed by humans (rice, maize wheat). Just three oils contribute to 68% of the calories consumed by humans from this food group (palm oil, soybean oil and rapeseed/canola oil).
46 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125 Olives and health R&D
One key advantage of extra virgin olive oil when compared to other mainstream cooking oils is the olive tree’s ability to act as a carbon sink. This means that olive trees trap more carbon from the atmosphere than they release. In fact, the International Olive Council has estimated that producing one litre of extra virgin olive oil captures an average of 10.65kg of carbon from the atmosphere. In other words, one hectare of the average olive grove neutralises the carbon footprint of a person, and the worldwide olive oil industry absorbs the emissions of a city of around nine million people.
EVOO: healthy AND sustainable
Food and agriculture have a direct impact on the environment, with food contributing over a quarter of global greenhouse gas emissions, and agriculture using around 70% of global freshwater withdrawals. This inextricable link means that when making healthy eating recommendations, the environmental impact must also be considered. So, while the health benefits of extra virgin olive oil are well established, people are beginning to ask the questionhow environmentally friendly is it?
production has been associated with deforestation in areas such as Southeast Asia and the amazon.
The IOC estimates that each litre of EVOO produced captures 10.65kg of atmospheric carbon, a one ha olive grove neutralises the carbon footprint of a person and the global industry absorbs the emissions of nine million people. Image: Grant Durr on Unsplash.
Overall, when compared to other cooking oils, it is clear that extra virgin olive oil is the most sustainable, as well as being the healthiest option.
Olive trees provide a great level of biodiversity and have a very limited negative impact from the land-system change. In comparison, palm oil and soybean oil
Let’s take a look at how EVOO compares to other cooking oils when it comes to crop sustainability.
A good example of a dietary pattern that is in line with the EAT-Lancet report is the Mediterranean diet. This largely plant-based diet includes extra virgin olive oil as the main dietary fat, and in quantities in line with the EAT Lancet recommendations.
Dietary patterns
Sian Armstrong, Olive Wellness Institute
EVOO as a carbon sink
Biodiversity
Extra virgin olive oil is an evergreen perennial crop and is highly efficient in the use of water, as well as fertilizers. Olive trees are relatively hardy when it comes to tolerating drought and low water conditions, meaning they can tolerate extremely dry conditions. While this will of course affect the production of olives, it does mean the tree can survive dry conditions without dying and will recover once more water is available. When directly compared to other crops, olive trees need 30% less water than the benchmark crop (close-cut grass) to be fully irrigated.
The food we eat has a great impact on the climate, and healthy eating recommendations are now expected to incorporate sustainability principles. In 2019, the EAT Lancet report proposed a reference diet that is healthy for both people and the planet. This reference diet calls for a ‘flexitarian’ approach to eating and a diet largely made up of plant-based foods. The diet includes recommended volumes of different foods, with 20-80g of unsaturated fat to be consumed daily. This is equivalent to 2-3TB of extra virgin olive oil, which is an amount in line with other published literature describing the health benefits associated with extra virgin olive oil.
Water usage
Olives and health Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au P PS S OliveOilPackagingServices Specialistin bag in-box packaging OO • 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 • All your packaging needs - from 1 litre casks up to 1000 litre bulk ‘bag-in-drum’
Findings
Long-term study
29% lower risk of neurodegenerative mortality, and 18% lower risk of respiratory mortality, compared with those who never or rarely consumed olive oil.
In substitution analyses, replacing 10 grams per day of margarine, butter, mayonnaise and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality.
Significantly, the study also found a similar outcome in relation to specific mortality causes including cardiovascular disease, cancer and neurodegenerative disease.
Interestingly, however, no significant risk reduction was observed when use of olive oil was compared to use of other vegetable oils.
“Clinicians should be counselling patients to replace certain fats, such as margarine and butter, with olive oil to improve their health,” Guasch-Ferré said.
“Olive oil consumption has been linked to lower cardiovascular disease risk, but its association with premature death was previously unclear,” said Marta GuaschFerré, a senior research scientist in the Harvard Chan School Department of Nutrition.
Clinical recommendations
The research is particularly significant, given that it is the first long-term observational study on olive oil consumption and mortality conducted in the US. Most previous research on olive oil and health has focused on populations from Europe, and particularly Mediterranean regions, where olive oil consumption is the cultural norm and therefore higher. It also provides a unique reference to the effect on lifespan.
More EVOO reduces death risk
Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 47
The research was conducted using health data from more than 91,000 participants in existing US studies, collected over an 18-year period from 1990 and 201860,582 women in the Nurses’ Health Study and 31,801 men in the Health Professionals Follow-up Study. All participants were free of cardiovascular disease or cancer at the beginning of the study and completed dietary questionnaires every four years.
There’s plenty of great scientific evidence behind the well-recognised health benefits of extra virgin olive oil, particularly around its positive impact on cardiovascular and inflammatory diseases, and cancer. A ground-breaking US study has now shown that increasing olive oil consumption can also reduce your risk of early death.
The researchers say the results provide clear evidence which can be utilised by health professionals to promote pro-active health choices in the wider community.
During the study period, 36,856 of the participantsConsumptiondied.of olive oil was gauged by information provided on frequency of use in salad dressings, added to food or bread, or in baking or frying.
The researchers found that people in the highest category of olive oil consumption (more than seven grams per day) had a 19% lower risk of total and cardiovascular disease mortality, 17% lower risk of cancer mortality,
“Our study helps make specific recommendations that will be easy for patients to understand and hopefully implement into their diets.”
“Our findings confirm current dietary recommendations to replace animal fats with plant oils for the prevention of both chronic diseases and premature death.”
An additional finding was that consuming olive oil instead of animal fat produced a lower risk of both total and cause-specific mortality.
Ref: “Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults,” Marta Guasch-Ferré, Yanping Li, Walter Willett, Qi Sun, Laura Sampson, Jordi Salas-Salvadó, Miguel Martínez-González, Meir Stampfer, Frank Hu, Journal of the American College of Cardiology, online January 10, 2022, doi: 10.1016/j.jacc.2021.10.041
Methodology
Consuming higher amounts of olive oil may lower the risk of premature death overall, compared to people who never or rarely consume olive oil. That’s the outcome of a new study led by researchers from the Harvard T.H. Chan School of Public Health, published this year in the Journal of the American College of Cardiology
It is known that breast milk is the best nutrition source for the infants, containing the essential nutrients and bioactive factors (hormones, antibodies, microorganism, stem cells, etc.) for development. Breastfeeding also provides many short- and longterm benefits to both mother and infant; significantly in infants, reducing the incidence of infections and the risk of metabolic disease in the EVOOfuture.represents the main source of fat in the Mediterranean diet, but the presence of phenolic compounds from EVOO in breast milk and their availability to infants has to date been unknown.
To investigate, the team assessed the levels of phenolic compounds and their derivates in biological samples of pregnant animals
Transmission of phenolic compounds
“Our findings shed light on the importance of the mother’s diet during pregnancy and lactation, and provide the base for future studies on the impact of phenolic compounds on the mother’s and the infant’s health.”
Providing evidence of the opportunity to improve nutritional outcomes for infants, the results open a window to practical and ‘natural’ dietary interventions in the future.
48 • Australian & New Zealand Olivegrower & Processor • September 2022 • Issue 125
The results showed that phenolic compounds from the diet - specifically those from EVOO - reach the systemic circulation of mothers. Specifically, a number of phenolic compounds and derivates were found in breast milk, with some of the phenolic compounds and their metabolites found in higher concentrations in the offspring plasma than in the mothers’ plasma.
Olives
The research was carried out on rats as study models, and conduced by a combined team from the Faculty of Pharmacy and Food Sciences of the University of Barcelona (UB), the Institute for Research on Nutrition and Food Safety (INSA-UB) and the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBEROBN).
and their offspring after six weeks of a daily intake of EVOO.
and health
Basis for nutritional interventions
“To date, several studies had described that the composition of breast milk can be affected by biological and environmental
That’s the outcome of a study by Spanish researchers published recently in the journal Food Chemistry, which showed that diets enriched with EVOO can modify or even increase the content of bioactive compounds in breast milk, with potential benefits for infant health.
Source: www.eurekalert.org
Background
The consumption of extra virgin olive oil (EVOO) increases the level of phenolic compounds in breast milk and can cross the placental barrier to the offspring.
EVOO phenols transfer from mum to bub via breast milk
Ref: Nutrition during pregnancy and lactation: New evidence for the vertical transmission of extra virgin olive oil phenolic compounds in rats. Food Chemistry, Volume 391, 2022, 133211, www.sciencedirect.com.
factors to which the mother is exposed, such as the mother’s diet. Therefore, the nutritional interventions during pregnancy and the breastfeeding period can have an impact on the quality of breast milk, and consequently, on the infant’s health,” the researchers said.
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Get in contact with Mount Torrens Holdings for more information and to get yourself ready to make the next olive harvest your best one yet.
Products and services
the highest organoleptic and polyphenolic quality in your olives, while maximizing yield at low temperatures.
W: www.mounttorrensholdings.com.au
The team at Mount Torrens Holdings know the blood, sweat and tears that it takes each olive season because they live the
E: sales@mounttorrensholdings.com.au
The yield of oil and the quality of the final product are the fundamental factors to achieve and maintain economic growth in the olive industry. Having control over your harvest and extraction of oil is one of the greatest assets a producer can have when it comes to creating the best quality extra virgin olive oil.
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Issue 125 • September 2022 • Australian & New Zealand Olivegrower & Processor • 49
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50 What’s onyour calendar of olive events Australian & New Zealand Olivegrower & Processor • Septmeber 2022 • Issue 125 Advertiser index SICMA 2 Eclipse Enterprises 5 Modern Olives Laboratory 7 NSW DPI AgEnviro Labs 9 Mount Torrens Holdings 13 Acton Real Estate 15 Client Page Digital Narrative 32 Costante 35 Australian Olive Association 37, 45, 51 Olive Oil Packaging Services 47 Braud Australia 52 Sep
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