September 2024 Australian & New Zealand Olivegrower & Processor
2024 National Olive Conference & Exhibition, Oct 24-26 -Bendigo, VIC
Spotlight on Anthracnose
AOA-NFF “Back to basics” roadshow
Soil health and water use efficiency
Deciphering olive oil test reports 2024 September
Wednesday 23 October (Optional Field Tour)
Thursday 24 October & Friday 25 October
Feedback from the 2023 National Olive Industry Conference & Exhibition:
“This was my first conference, very informative. Job well done!”
Program includes:
• Field tour to Cobram Estate and Salute Oliva (Optional – additional ticket)
• Plenary sessions
• EVOO blending workshop
• Industry Exhibition
• Conference Dinner – Thursday 24
• 2024 Australian International Olive Awards Presentation Dinner – Friday 25 (Optional – additional ticket)
Full program and details on the Conference website: www.nationaloliveconference.com.au
The AOA has secured special discount rates for the All Seasons Hotel, Bendigo, available on a first-come-firstserved basis. Delegates are encouraged to book early.
“We enjoyed the exhibitors and the chance to gather resources and price lists. Thank you!” Platinum Sponsor Gold Sponsor
The National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association, partially funded
and
All Seasons Hotel, Bendigo, VIC
Incorporating
Australian Olive Industry Journal
Published by the Australian Olive Association Ltd
Publisher Australian Olive Association Ltd
Executive Editor Michael Southan ceo@australianolives.com.au
Production Sandra Noke production@olivegrower.com.au
Subscriptions
A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www. olivebiz.com.au to subscribe.
Additional copies $15 each (International + postage). Email editor@olivegrower.com.au to order.
Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as high resolution jpg files via email, and as separate attachments not embedded.
Cover: This year’s AOA National Olive Industry Conference & Exhibition is being held in the regional Victorian city of Bendigo, central and accessible to growers from many of Australia’s major growing regions.
Mudgee growers win appeal against Lue mine development
Power to the people!
That’s the best way to describe the most recent outcome in the Mudgee community’s ongoing battle to halt a new heavy metal mine approved for development at Lue in regional NSW.
In mid-August the New South Wales Court of Appeal handed down its decision on an appeal by the Bingman Catchment Landcare Group (BCLG) against the development approval. It allowed the appeal and set aside the orders made by Land and Environment Court in March approving the mine development.
The court declared that the initial development consent granted by the Independent Planning Commission of NSW in April 2023 in respect of the Bowdens Silver Project is void and of no effect, and ordered that Bowdens Silver Pty Ltd cease carrying out any work subject to that consent.
Of particular significance for a community group, the court also ordered that Bowdens pay the costs of the appeal proceedingsincluding those of the BCLG.
Olive industry risks
The mine has been a major concern for our industry, as it places the region’s olive groves at very real risk of contamination by lead and other toxic substances. It also seriously threatens the viability of the olive businesses which own them, and in the bigger picture the quality reputation of Australian EVOO and table olives.
To that end, Australian Olive Association (AOA) CEO Michael Southan provided submissions to both the initial inquiry and subsequent appeal hearings. With the backing of a PhD in Agricultural Chemistry, he presented scientific evidence on the high likelihood of contamination of olive groves through plant uptake of lead, adding significant weight to the medical, environmental and other arguments presented.
Jurisdictional error
These very real issues were not behind the latest appeal decision, however.
Rather, it was based on a finding that there had been a jurisdictional error of administrative law around a power transmission line needed for the development of the mine. It’s pretty complicated legal stuff but in short, the line had not been included in the initial development application and was proposed to be included in a later
The omission of a transmission line integral to the mine development application has seen previously granted approval deemed void by the NSW Court of Appeal.
application. The appeal judges found that the transmission line was an integral part of the development, therefore the omission of it from the development applicationand therefore no consideration of the likely environmental impacts in the determination process - made the approval void.
Protecting people, the environment and produce
Southan described the judgment as “fantastic news”, which clearly changes the path forward for similar developments.
“It’s a great tribute to all the hard work the local residents have put in over many years -and a warning to other would-be miners to do their homework, and put people and the environment ahead of profits,” he said.
“And while Bowdens have already told shareholders that they’re going to come back with a challenge, it’s a win because at present the project can’t proceed.
“It’s also positive for that region because it’s raised with both the NSW Government and the local community the importance of being able to produce clean, high-quality produce without the threat of contamination from toxins like lead and other heavy metals.
“And for our industry, to have been able to talk about the health benefits of olive oil
and why it’s even more important that olive trees that were planted in a pristine area are not going to be subject to contamination by ground water and toxic dust.
“Most importantly, it shows that if you persist, exploring all avenues, you can find areas where you can win.
“And while the AOA’s input wasn’t associated with the winning avenue, we’re very pleased to have been able to present at the hearings and help protect the livelihood of the local landholders - including one of our members, who is very close to the mine and therefore very highly affected.”
Personal perspective
That landholder is Jayne Bentivoglio, owner of Rylstone Olive Press. A multiaward-winning grower, producer and processor, Jayne and her husband Peter have been among those leading the local action to block the mine.
While obviously heartened by the recent Appeal Court success, Jayne provided these thoughts on the situation for us to share with Olivegrower readers. This won’t be the last mine development attempted in agricultural regions, so they’re important messages for us all.
We won the battle but the war is ongoing!
Jayne Bentivoglio, Rylstone Olive Press
“Australia is world-renowned for agricultural products that are clean and green, and Australia’s international image enables Australia to be competitive in the global marketplace.
Is this now coming to a close? Is the shocking state of our strategic land planning regime putting our clean and green image at serious risk because we are failing to assess the impacts of mining in the middle of prime agricultural land?
The Australian olive industry is now 30+ years old and in the last 15 years has been leading the world in growing and producing some of the highest quality extra virgin olive oils (EVOO) possible. The only Australian Standard that exists for food is for olive oil (AS 5264-2011); our industry constantly benchmarks itself through local, state and international competitions.
In our beautiful Mudgee region, one of the top tourist destinations in Australia, there are 44,000 olive trees contributing to the production of some of Australia’s highest quality EVOO. Now these groves are faced with the looming threat of toxic lead (Pb) contamination from the Bowdens lead/zinc/silver mine.
Impacted olive growers have opposed the approval of this mine for over 13 years, along with their neighbouring grape growers, cattle, sheep and cropping farmers, and tourism operators.
The mining industry believe it is their right to develop a toxic open-cut mine in the centre of the beautiful Lawson Creek Valley. Classified by the NSW Government as a greenfield mine, it will destroy 27-year-established olive production and processing operations, and sheep and cattle enterprises that have been in existence for over 100 years.
The CEO of the Australian Olive Association, Michael Southan, testified at the NSW Parliamentary Inquiry, the NSW Independent Planning Commission hearing and wrote many submissions opposing the Bowdens mine, in support of the olive industry in Mudgee.
These all clearly communicated the impacts of lead and the escalating risks to the Australian olive industry. There is evidence that the release of toxic lead dust will see it deposited over our groves, while the clear risk of acid mine drainage leaching into adjacent Lawson Creek will contribute to the contamination of the region’s olive and other agricultural industries.
This will open the door for importers to promote olive oils from overseas over Australia’s extra virgin olive oils.
Impacted farmers, young mums, industry, environment and health experts opposed the Bowdens Mine before the Independent Planning Commission and then a NSW Parliamentary Inquiry. Every time, expert opinions were ignored, quashed or redacted. This is a shocking example of Government not listening to the people of NSW.
We were elated when the NSW Court of Appeal declared the approval null and void. This decision means that Bowdens will have to go back and start again in its environmental impact assessment application of the mine.
It was a battle won but the backlash was strong, with the NSW Minerals Council exerting pressure on the Government to resurrect the mine.
The battle was won, but the war is not over.
Will the NSW Government put an end to this reckless project or will it make it impossible for clean food producers to do business in the Central West? Are we going to swap toxic lead (Pb) health issues for children, adults and the elderly for the health giving, Australian olive industry, now at risk of losing its global reputation?
It is time to stand our ground and say no to a mining industry determined to build toxic mines in the middle of clean and green, regional Australian agriculture. It’s time to join the fight.”
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AOA joins National Hort Roadshow
The AOA is holding a new series of its highly popular industry field events, this time as part of the National Horticulture Roadshow (NHR).
Supported by the NFF Horticulture Council and funded by Department of Agriculture, Fisheries and Forestry, the National Horticulture Roadshow will see events held across the country, bringing together the horticulture community to showcase best practice, ideas and technology for a more sustainable, resilient and prosperous industry.
‘Back to basics’ field days
The AOA’s Roadshow events will encompass four field days, one in each of the four main growing states -South Australia, Western Australia, Victoria and New South Wales -held between December this year and June 2025. The South Australian event will kick things off in December, with more details to be announced in the near future (keep your eye on Friday Olive Extracts).
AOA CEO Michael Southan said the Roadshow’s emphasis on whole-ofhorticulture best practice prompted both the theme of ‘back to basics’, and the concept of wineries as venues.
“The field days are all being held at wineries where they also have olives, either as a ‘value-adding’ product for their cellar door range or as driveway or landscaping plantings,” he said.
“The Roadshow aims to show how
horticultural industries can be complimentary and collaborative, so we’re focusing on wineries that have olive groves and using that as an opportunity for education around how to better care for olive trees, and how to produce better olives and olive oil.
“And as the expertise of vineyard teams is obviously around looking after vines, it’s the ideal opportunity to take that learning back to the basics.”
Productive program
While focusing on the basics, Southan said the full-day field days will cover all the major aspects of grove management and tree health.
“We’ll look at the areas and practices with the most impact in terms of maximising grove productivity,” he said.
“Many of them are also the ones that stump people the most, so we’ll be looking at them from a non-expert’s perspective, sharing the basics of what olive trees need to be healthy and productive, how to provide those needs, and the fundamentals for maintaining quality at harvest.
“While each event will reflect both the venue’s tree status and local considerations, the focus topics will include: Irrigation
• Fertilising
• Pruning -practical demo Mulching and soil health
• Controlling pests and diseases
• Monitoring and control methods -practical
in the grove
• Harvesting and processing -timelines and practices.
“And making the most of our venues, we’ll end each day with a tasting of both their wines and local olives and EVOO.”
Boutique and beginners
The NHR field days are being deliberately targeted at those with less olive growing experience, Southan said.
“We’re aiming for small boutique olive growers or people with vineyards who are thinking about planting olive trees. Also people who have no crops and are thinking about growing olives, given the current increased interest in olive growing,” he said.
“We’re saying that if you’ve got some trees and you’re wondering why they’re not fruiting, come along and we can help you learn how to make them a productive part of your business.
“And if you’re a complete beginner, we can help you learn to do it right from the outset.”
More information
Details for each field day will be announced in the weekly Friday Olive Extracts e-newsletter as they are confirmed, and also posted on the OliveBiz website -www.olivebiz.com.au
And you can find out more about the National Horticultural Roadshow at www. nff.org.au -programs - national-horticultureroadshow
The National Horticulture Roadshow is being delivered by the NFF Horticulture Council with funding from the Australian Government Department of Agriculture, Fisheries and Forestry (DAFF) through the Showcasing Australian Horticulture grant.
Vale Paul Eblen, a quiet industry achiever
The South Australian olive community has lost an industry stalwart, with the passing of grower and long-time Olives South Australia (OSA) board member Paul Eblen.
OSA Secretary and Treasurer for many years, Paul was passionate about the Australian olive industry. He championed local table olive production in particular, and backed up his enthusiasm with participation in industry events and consumer education initiatives over the past 20-plus years. Mostly that was done quietly, however, and Paul was happy to be running things behind the scenes.
Michele Eblen said his industry work was always ‘a labour of love’.
“Paul just loved the olive industry. It was a big part of his life, and all the people involved in it,” she said.
“The job of OSA Secretary was an ‘honour’ for him. He loved helping the members, researching techniques to improve olive production and collecting recipes to advertise the use of olives and oil. And the minutes would take forever, as he had to get it all down correctly.”
Olives were a big part of Paul’s home life as well, Michele said.
“He’d been to Sydney on business and he came home and said ‘We need to buy a farm because we need to plant olives for our retirement’ - and that was it,” she said.
“From then on he just took it onboard that he was going to do it. And he did.
“He planted the grove, digging holes, putting in the clay and planting the trees. It was hard work but he loved it - I moaned and groaned heaps but he never did.
“And Paul used olive oil in everything he cooked and ate because in his words ‘extra virgin olive oil was the healthy alternative’. He really believed in that.
“With olives, he just loved it all. It was a real passion.”
Diligent, warm-hearted and welcoming
Peter McFarlane - Industry consultant and former AOA OliveCare® Administrator
I first met Paul around 2008 when I was retained by Olives South Australia to manage the development and implementation of a voluntary Olive Industry Fund proposal and associated industry consultation process.
Paul was an olive grower on Hindmarsh Island and also the long-standing secretary of the Olives SA Committee. Their regular meetings were held at Paul’s workplace, the Motor Trade Association of SA, where he oversaw their OH&S program.
Working with Paul, I always found him to be a gentleman, professional, very
welcoming, and warm hearted.
I continued to work with Paul and the Olives SA Committee after the SA Government approved Regulations to establish the SA ‘Olive Industry Fund’ effective from the 2009 processing season.
We worked together to prepare, in consultation with industry members, the initial five-year Olive Industry Fund Management Plan, and annual updates as per the requirements of the Primary Industry Funding Schemes Act 1998.
production with the help of Dr Michael Burr. It was also about that time that the NOVA research grove was planted at Roseworthy college.
I joined the Olives SA committee for two years because of that work and Paul was a member. I rejoined Olives SA around 2008 and have been a member since, so I have known Paul for quite a while.
This state industry levy remained in place until May 2013 when the national Olive R&D Levy came into force.
During this time, I also worked with Paul when he was Chief Steward on the Olives SA Table Olive Competition, and later we worked together as stewards for the Australian Olive Association’s National Table Olive Competition.
Paul was always diligent in these duties and was a great person from whom to ‘learn the ropes’ of competition stewarding.
Paul was a stalwart at the Royal Adelaide Show where Olives SA ran a consumer education program each year, at which hundreds of consumers every day were schooled on the sublime flavours of Australian EVOO.
Paul was also ready to roll up his sleeves for industry working bees, assisting fire ravaged colleagues clean up their groves, and on the renovation of the NOVA varietal repository at Roseworthy.
Paul will be sadly missed by all who knew him.
Dedicated and enthusiastic
Michelle Wirthensohn - Olives SA; Head Judge, Royal Adelaide Olive Awards and Australian International Olive Awards Table Olive Competitions
I first met Paul in 1998 during my first Post-doc at the University of Adelaide with Professor Margaret Sedgley. We were breeding and selecting olives for oil
Paul was so dedicated to the whole olive ‘world’, from being a continuing committee member (holding various roles), to growing and processing his own olives and always helping others, including charities.
His experience with legal aspects of the Motor Traders Association was often helpful during Olives SA meetings when important points came up for discussion. As secretary, his minute taking was lengthy; he must have been a doctor in a previous life, as his writing was illegible! But in later years he decided to record meetings to make minute writing easier.
Later he took on the role of Treasurer. Paul was also our chief steward for the Table Olive Competitions with the Royal Adelaide Show, and took on that role with enthusiasm. He was always helpful and thorough, no matter what the task.
Paul will be sorely missed by all on the Olives SA committee.
A true gentle man
Gerri Nelligan - Editor, Olivegrower & Processor
I was on the Olives SA Committee with Paul for several years, and attended or volunteered at a number of events with him over the years.
And I can say from experience that, as well as being a committed industry representative, Paul was a seriously nice person: warm and supportive in his dealings with colleagues, and happy to share a glass of red and a laugh when the work was done.
It was a pleasure to know such a true gentle man.
Olive Lace Bug: Don’t regret - monitor and act early
Olive Lace Bug (OLB) may be a small critter but it’s a massive pest issue in olive groves at present. Previously manageable for most vigilant growers, OLB has recently been found across new areas and in more significant numbers than in the past. And it’s doing a lot of damage, with some groves experiencing severe die-back and even tree loss.
In untreated groves OLB will have overwintered and the warmer spring weather will bring hatching and new infestations, meaning NOW is the time to get out the grove checking and monitoring on a regular basis.
In the early stage look at the underside of the leaves for the signs in the images above; once they’re adults they’ll be clearly visible on the branches and moving between trees.
If you find OLB it’s critical to act early, killing the vulnerable young instars as they hatch with a targeted spray program, to stop them multiplying and spreading.
If left untreated they will quickly get out of control, so don’t regret: monitor and act early.
Information on treatment and control
There’s a range of resources on OLB in the industry integrated pest and disease management (IPDM) resources available on the OliveBiz website.
Covering life cycle, preferred environment, identification, and control and treatment options, the resources were created as part of the olive levy R&D project An integrated Pest and Disease Management Extension program for the Olive Industry and include:
IPDM Flyers -summaries of information on nine major olive pests and diseases, including Olive lace bug; IPDM Online Tutorials -10-15 minutes each, providing information on topics including Olive lace bug;
Revised Field Guide to Olive Pests, Diseases and Disorders -updated information on Australian issues (including Olive lace bug) plus new exotic pests and diseases, to assist with identification; Best Practice IPDM Manual -information on IPDM strategies, including pesticide selection and application; IPDM Videos and Presentations -recordings of information presented at the AOA’s IPDM workshops, focused on Olive lace bug, Black scale and Anthracnose; also a webinar on Olive lace bug.
To access, go to www.olivebiz.com.au -Projects -Industry resources -IPDM project
•
2023 Australian International Olive Awards winners
Chris and Andrea McCallum, Devon Siding Olives -Devon North, VIC
Geoff Treloar and Jenny Masters, W20 Olives -Wagga Wagga, NSW
• Best EVOO, NSW -W2O Olives Hardy’s Mammoth
• Reserve Champion Medium EVOO - W2O Olives Hardy’s Mammoth
• Gold - W2O Olives Hardy’s Mammoth
Lieu and Bruce Spinks, Wollundry Grove Olives - Wagga Wagga, NSW Gold -Wollundry Grove Olives Delicate Flavour
• Gold -Wollundry Grove Olives Distinctive Flavour
*We missed one of Wollundry’s two Gold medals in the June edition. There’s a year’s worth of hard work and dedication to quality in each one, so well done, Bruce and Joo-Yee!
Joo-Yee
The event will start with networking drinks and a tasting selection of this year’s awardwinning products.
2024 AIOA Awards Presentation: be there and put your win in the spotlight!
It’s now just a month or so until the winners of the 2024 Australian International Olive Awards (AIOA) major awards are announced. For many, it’s a businesschanging outcome and if you’ve entered your EVOO, flavoured oil or table olives this year, it could be you.
2024 Medal results
Medal results for all 2024 AIOA entries will once again be emailed to entrants in early October, as soon as the judging results have been collated. Medal decals will also be available for immediate order, providing the opportunity to promote your medal wins early and rack up those spring/summer entertaining season sales.
For those receiving the news that you’ve won Gold medals, that will mean you’re also in the running for one of the major awardsmaybe several, and maybe even one of the coveted AIOA Best of Show titles.
Food,
wine and celebrations
The big announcements will be made at the 2024 Australian International Olive Awards Presentation Dinner, being held in conjunction with the National Olive Industry Conference & Exhibition in Bendigo, VIC.
The event is always a great night, enjoying delicious food and wine while catching up with old friends, making new ones, and celebrating the achievements of this year’s most successful producers.
As in the past few years, the event will start with networking drinks and a ‘blind’ tasting array of award-winning EVOOs, flavoured oils and table olives. While the products are ‘incognito’, it’s a great opportunity to get an overview of the flavour trends and nuances of this year’s olive products - and taste just how good 2024’s winning products are!
Join the celebrations
If you’re one of this year’s major award winners, you’re absolutely going to want to be there to receive it: the opportunity to shine on the industry stage is one you just can’t miss.
And even if you don’t take out one of the ‘big ones’, 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 have produced -especially in this pretty tough production year.
So don’t miss your chance to be part of the fun and celebrations, and hopefully to collect your winner’s trophy. There’s only one presentation, so make sure you join us in Bendigo for your chance in the spotlight.
Details:
2024 Australian International Olive Awards Presentation Dinner
Friday, 25 October from 6.30pm -All Seasons Resort, Bendigo, VIC Bookings: www.nationaloliveconference. com.au
Official AIOA winners’
photographs
The night’s celebrations will as usual be recorded by the AOA’s professional photographer. They’ll take the official images of the winners with their trophies and sashes, and all medal winners are welcome to have their photos taken with the oversized 2024 medal replicas.
The official images are used in media coverage and promotions throughout the following year and beyond, and can also be provided for winners’ own promotional use. There’s no charge for the images, so don’t miss the opportunity to have your AIOA win captured and celebrated into the future!
More importantly, don’t miss your chance to be part of the fun and celebrations, and hopefully to collect your winner’s trophy. Seating is limited, so book your tickets now on the Conference website -www.nationaloliveconference.com.au
A highlight of the evening is the unveiling of the 2024 AIOA Results Book, featuring all medal winning products with their judges’ descriptors.
Delicate trend for 2024 Australian International Olive Awards EVOO entries
Entries are in and it’s now all systems go for the 2024 Australian International Olive Awards’ organising team and judging panels, as they work meticulously through the evaluation of this year’s entries.
AIOA Chief Steward Trudie Michels said that the biggest trend this year is the predominance of delicate oils among the EVOO entries.
“There are more delicate oils than we’ve had a in a long time, and overall the trend is towards medium to delicate,” she said.
“Delicate oils would usually make up less than 10% of entries but this year it’s more than double that. And there are much fewer robust oils, especially those in the really intense category. That’s a dramatic change from a couple of years ago when there was a high percentage of very robust oils.
“It’s also unusual from a production point of view: you generally get more robust oils when they’re picked early, and this year so many people have told me they did pick early due to pest and disease pressures.
“Whatever the reason for the low polyphenols, the judges will be happy. We all love a good robust oil but they can be a bit challenging on a big judging day! It’s also interesting to be able to see the subtle flavour nuances of the more delicate oils shine through.”
Wow factor flavours
While lower in polyphenols, Michels said this year’s EVOOs have an abundance of flavour and complexity.
“I’ve had a little sneaky taste of a few while decanting samples and they’re very
impressive,” she said.
“They’re really interesting, with a good cross-section of flavours -everything from tropical to green to spice. And a few of them are just ‘wow’ - really awesome.
“I was really looking forward to sharing them with the judges, and keen to see the scores and descriptors they came back with. From what I’ve seen so far, they were very impressed this year.”
Flavoured oils diverging
Equally as interesting is the increasing variety among the flavoured oils entries.
“The favoured oil entries all came from Australia and New Zealand this year, with a great cross-section of different flavouring elements,” Michels said.
“While in the past they’ve generally
Present your winning products in a professional light with AIOA Results Book images
Among the many benefits of entering the AIOA is the opportunity to purchase the professional product images taken for the official AIOA Results Booklet.
The reflective nature of glass means bottles are difficult to photograph, and lighting is difficult with any type of packaging and product shape, so good product shots are hard to achieve for the average grower. And it’s expensive to have them taken professionally, particularly for small producers with only a few products.
So the AIOA organisers make the official AIOA product images available to entrants at a minimal cost, to assist with
future marketing and promotion of your medal and awardwinning products.
Each is a stock shot with a white background, making them versatile for use in any promotional opportunity - on your own website, Facebook page or Instagram feed, or to provide to media. The high-resolution format also means the images are suitable for print - e.g. newspapers, magazines and brochures. The cost is just $35 (+ GST) per product shot, and they can be ordered online along with medal decals.
That’s an absolute bargain, so don’t miss the opportunity to present your products in a professional light!
predominantly been citrus, it seems people are experimenting with single herbs and other flavourings, and increasingly using the Agrumato processing method rather than infused.
“And companies who haven’t previously entered flavoured oils are now doing so, which is clear proof of the growing popularity of flavoured oils. They’re doing it well, too, which is a win-win for both the industry and Australian consumers.”
Solid entries in very tough year
Entry numbers for the 2024 competition were substantially down on last year’s bumper total but only slightly fewer than in 2022, the previous production ‘off-year’.
Michels said it’s a positive result, given the obstacles faced by growers this year.
“We got 189 entries this year, compared with 265 last year and 207 in 2022,” she said.
“And while oil entries were noticeably down, table olive entries were almost on par with last year and are substantially higher than in 2022. It confirms the growing interest in table olive production across the industry, and also that producers are becoming more confident in their skills.
“The feedback that the competition organisers received from entrants was that it’s been a really tough year, with the whole gamut of challenges to production - frosts, hailstorms, olive lace bug damage, heat in WA, spring drought at fruit set, and too wet in other regions. Add in biennial bearing and
a lot of heavy pruning last year, and it’s a credit to our growers that there were as many entries as we received.
“It’s also proof that they recognise the value of the AIOA to their quality aims, and to their marketing and sales. Many had much smaller yields - usually 1000 litres, this year 200 litres, for example - but still entered, as they see the value of both the judges’ feedback and hopefully an Australian International medal.”
Truly international
That value is obviously seen internationally, with the global spread of entries increasing each year.
“Recognition of the AIOA continues to grow, as does its reputation as an international competition with high quality judging and entry feedback,” Michels said.
“That’s reflected in the steady growth of international participation. We had EVOO entries this year from Brazil, Spain, New Zealand, Italy, Greece and Chile; and table olive entries from Spain, Chile and Italy.
“Given that most of those countries have ongoing production shortages, it says producers really want to be evaluated at the AIOA.”
Judging wrapped
This year’s competition saw entries judged by international panels in four countries, while all Australian judges gathered in Adelaide for an intense three days of evaluation.
“It’s great to be able to get the Australian
Thank you to our 2024 Event Sponsors:
judges together, as they learn so much from each other,” Michels said.
“Judging is a constant learning curve and working with a range of other judges builds better skills in appraisal and feedback -those invaluable descriptors -providing a better outcome for entrants. We also had a number of new associate judges this year, training them ‘on the job’ to ensure we keep the pool of skilled judges refreshed.
“Everything went really smoothly, and my job was made much easier by producers getting their entries in early this year. We love getting them in early, as it means there’s time to freight them and they can get judged overseas.
“The international judging occurred in early September, and Australian judging mid-month, so all entries have been contemplated by now and we’re head-down collating the results.
“The judges were really excited about what they were tasting and are dying to find out whose oils and olives they were. Like everyone else, though, they’ll have to wait until 25 October!”
Medal winners will receive their results via email on 7 October, with the major awards announced on 25 October at the Australian International Olive Awards Presentation Dinner in Bendigo, VIC.
Tickets are now available on the National Conference websitewww.nationaloliveconference.com.au
Olivegrower Profile -AIOA Winner
On the fringe of the WA wheatbelt, Arthur’s Grove has an ideal climate for growing olives.
Happy trees and high polyphenols a winning mix for Arthur’s Grove
The COVID pandemic was life-changing for many people, affecting employment, social activity and for some even housing. Among those who ‘pivoted’ sharply were Arthur’s Grove owners Jo and Adrian Doyle, whose post-pandemic life saw the former city professionals running a 3000-tree olive grove on the fringes of WA’s wheatbelt.
Only a few short years later, it also saw them on stage at the 2023 Australian International Olive Awards accepting major accolades for their Arthur’s Grove Manzanillo, named Reserve Champion Robust Extra Virgin Olive Oil and the Best WA Extra Virgin Olive Oil. The varietal was one of the competition’s highest-scoring oils overall, awarded 91 points and a Gold medal by the judges.
Family roots in olives
Their life as rural olive producers is a world away from Jo and Adrian’s previous careers as a senior school teacher and vet respectively. There was a childhood link to olives, however, which - along with lockdowns - no doubt helped make the move seem like a good one.
“In the context of COVID and the mandates we were looking for a rural property, and Arthur’s Grove with its established trees appealed to us,” Jo said.
“Adrian grew up on a property in Cape Town, South Africa, that contained part of an historic olive grove planted over a hundred years ago.
“So we first set eyes on Arthur’s Grove in August 2020 and in a few short months we were pruning, feeding and fixing the irrigation for the 3000 trees in readiness for the new season’s crop.”
Winding up … and dashing down
The olive grove had been established some 25 years earlier and is traditionally planted with blocks of Manzanillo, Frantoio, Hardy’s Mammoth and Kalamata, along with a few Picual.
It came with an established business and the Doyles “enthusiastically bought it lock, stock and barrel”, then navigated the big move.
“We had to wind up our full-time jobs, steer the family into a new routine (our teenagers were not coming along for the ride) and dash down to the grove at weekends for some months.
“That was always ‘interesting’: the grove is three hours south of Perth and the final 25km are unsealed roads, made hazardous by kangaroos and emus catapulting from the fringes without warning.”
Shared learning
Settling in at Arthur’s Grove also entailed learning how to care for the grove, along with harvest, processing and table olive production. Adrian’s background came in handy there too.
“Adrian has always been a keen grower of trees and plants, and scaled up his efforts steeply to cope with the whole grove,” Jo said.
“I assist him, with guest appearances from our children and some friends. And we have been extremely fortunate to meet some fellow olive growers who have been generous in sharing information.
“We also found the 2023 National Olive Industry Conference a valuable source of networking and information. Growing, making and selling can be all consuming, so stepping away to attend a conference in which you can be immersed in learning and sharing ideas with others in the field is invaluable. It provides context and insight which help us all to be better at what we do.
“In the long-run it helps consumers too, as they benefit from high quality produce made possible by better informed growers and producers. They also benefit from being educated about EVOO and how to choose it and use it.
“We have had quite a few queries about the polyphenol level of our EVOO, which shows us that consumers are becoming better informed about the health benefits.”
Just three years after entering the industry, Jo and Adrian Doyle were among the major winners at the 2023 Australian International Olive Awards, accepting the awards for Reserve Champion Robust Extra Virgin Olive Oil and Best WA Extra Virgin Olive Oil for their 91-pointed Arthur’s Grove Manzanillo EVOO.
‘Eight day’ schedule
The enthusiasm with which the Doyles purchased the grove and business has continued, and they now make extra virgin olive oilboth varietals and blended - infused and agrumato olive oils, table olives and a range of skin care products.
Like most smaller family businesses, they do everything themselves, with a schedule which is no doubt familiar to many Olivegrower readers.
“Adrian’s frequent quip at markets is that we only work eight days a week,” Jo said.
“From accounts and invoicing to web design and Instagram postings, to bottling, labelling, selling, restoring and maintaining our Speedy harvester (and fleet of farm vehicles and equipment), pruning, harvesting, making lotions, creams, soaps and balms, and delivering and posting to customers, we are kept busy!
“Both of us also do some relief work at our old jobs to supplement the costly business of farming.”
It’s a relief to know then that they’ve no plans to expand.
“We soon realised that we have enough trees and only added a handful of Kalamata trees to the mix,” Jo said.
Diverse markets
The list above doesn’t include the Doyles’ sales and marketing efforts, which reach a wide and varied customer base.
While time-consuming, Jo says farmers markets are a favourite.
Regular applications of compost and organics are improving soil quality across the grove, resulting in happier trees and better quality fruit.
The Doyles attend four markets a month and place great value on the direct interaction with customers and fellow producers.
Olivegrower Profile -AIOA Winner
Understanding the importance of value-adding, the Doyle’s produce a range of extra virgin olive oils, flavoured olive oils, table olives and skin care products.
With 3000 trees and a team of two, the annual harvest involves long days and good organisation.
Value customer contact, and your EVOO
From ‘newbies’ to award-winning producers in less than three years is a steep trajectory, no doubt involving a lot of experiential learning. So we asked Jo and Adrian for the top advice or tips they’d share with other producers - especially newer ones starting out in the industry.
“Markets and direct customer contact enriches the whole experience.
“And don’t undersell your product, good EVOO is essential for good living!”
“We routinely attend four markets a month, each in a different area, along with occasional festivals.
“Despite the alarmingly early starts, we greatly enjoy the markets. Each has a unique community of customers and fellow marketeers. We hear direct feedback, buy or barter high quality artisan fare and have engaging discussions.
“In addition, we supply a few shops and a number of restaurants, cafes and other customers. At times the delivery runs are epic in the distance covered.”
Climate and care
The quality behind the demand for their products - and their recent awards - comes from a number of factors. While they don’t claim credit for all, Jo and Adrian are confident that their grove management practices are making a positive difference.
“We have a great climate for growing olives,” Jo said.
“It is cooler than groves north of Perth, which yield a slightly milder EVOO, and warmer than groves further south, which tend to be even more robust.
Manzanillo for table olives are hand-picked to ensure fruit quality.
“When we took over, we focused on nurturing the grove, attempting to improve the quality of the soil with compost and organics so the trees would be happier and ultimately produce better fruit.
“We hand pulled weeds endlessly, tractor slashed the paths between the trees, and bit by bit have been making progress. We would love to plant crops for nutrients between the rows but have not yet got there.
“We found that the polyphenol levels in all our oils increased significantly in 2023 with our new regime of shovelling compost under the trees after harvest, and focussing on organic fertilisers through the fertigation system and organic foliar spray.”
They also credit input from an outside source of guidance.
“We are Catholic and have had our groves blessed by our priest, who occasionally visits,” Jo said.
“In days gone by this used to be common practice!”
Encouragement and sales
While they could see that their efforts were having an impact, Jo and Adrian said winning a major trophy at the Australian International Olive Awards confirmed that they’re on the right path.
“Winning these awards was an absolute highlight for us,” they said.
“We found our EVOO delicious, were impressed with its high polyphenol count and were proud of it but to have it praised by panels of judges gave us a most appreciated pat on the back. It encouraged us and reinvigorated us.”
It’s also helped boost sales.
“We found that customers like to have the reassurance that the product they are buying has won a medal,” Jo said.
“We have put the gold medal sticker on our winning oil and display our trophy at our market stall. It assists in our marketing and lifts our profile. We also found that interstate web sales increased after the win.”
More information: www.arthursgrove.com.au.
Healthy contribution
As with all our Olivegrower profile interviews, we finished by asking Jo and Adrian what they love best about being olive producers, and also what they really don’t enjoy.
“It is very gratifying to direct our energy into producing a natural product that we know will contribute to the health and wellbeing of those who consume or use it,” they said.
“We get a lot of positive feedback. A customer with fibromyalgia finds cooking with our EVOO has reduced her digestive problems, while a young customer recently told us that using our EVOO rich cream cleared up her dermatitis.
“A huge perk of the work is that we have EVOO on tap at home.
“The thing we really don’t love? That the ‘To-Do’ list never ends!”
Grove management and harvest at Arthur’s Grove are overseen by farm dog Percy.
OPNEV President Rob Whyte and Secretary Melanie Coad ran the 2024 AGOA competition, organised the Awards Dinner and won Best Infused Oil for their Gooramadda Olives Rosemary & Thyme, along with two Gold medals.
EV Olives’ Damian Braumann was proud to be named 2024 Processor of the Year, repeating his 2023 success.
Mammoth win for Rio Vista Olives at 2024 AGOA
The winners of the first olive competition for 2024 were announced on 6 September, with South Australian producer Rio Vista Olives awarded Best Oil in Show at this year’s Australian Golden Olive Awards (AGOA).
A larger scale producer, Rio Vista has groves in both Mount Torrens in the Adelaide Hills and Mypolonga in the Murraylands. The familyowned and run business grows, harvests, processes and packages its products on site, with a range including single varietal and blended EVOOs, and Agrumato-processed flavoured olive oils.
The Best in Show award was earned by Rio Vista’s Hardy’s Mammoth varietal EVOO, which was also awarded Gold, Best in Class - Large Volume and the judges’ top score of 90/100. Rio Vista also took Gold for its Signore varietal and Silvers for its Koroneiki varietal and Classic blend.
The Best in Class - Small Volume award went to Victorian producer Wangandary Olives for its Frantoio, Nevadillo, Blanco, Manzanillo, Hardys Mammoth Blend (Gold, 88 points), while the Best Oil from Heritage Trees award went to the Grampians Olive Company’s Delicate Blend (Gold, 86 points). It’s noteworthy that the Grampians Olive Company also won this award last year for its Signature Blend.
And Victorian success continued in the flavoured oil categories, with Lisadurne Hill taking Best Agrumato Olive Oil for its Lime Olive Oil (Gold, 88 points) and Gooramadda Olives’ Rosemary & Thyme (Gold, 86 points) named Best Flavoured Olive Oil.
Harvest challenges
Organisers Rob and Melanie Whyte described this year’s results as “particularly heartening”, with the high scores proof of the determined efforts of growers.
“The 2024 Australian landscape really has been a tough one for olive growers,” they said.
2024 Australian Golden Olive Awards Major Winners
Best Oil in Show: Rio Vista Olives - Hardys Mammoth
Best New Producer: Not Awarded
Processor of the Year: EV Olives - Markwood, Victoria
Best in Class
Class 1 - Micro Volume: Not Awarded
Class 2 - Small Volume: Wangandary Olives - Frantoio, Nevadillo, Blanco, Manzanillo, Hardys Mammoth Blend
Class 3 - Large Volume: Rio Vista Olives - Hardys Mammoth
Class 4 - Heritage Trees: Grampians Olive Co - Delicate Blend
*Best in Class is only awarded where a gold medal is achieved in that class.
“While olive lace bug caused a great deal of grief on the eastern side of the country, South Australia and Canberra were hit by late frosts just as buds were forming, reducing much of their yield. Meanwhile Western Australia suffered strong hot winds during flowering, reducing what they had to harvest.
“Despite that, we’ve seen another successful competition and a great performance by the olive oils submitted, with over 30% were assessed as Gold Medal standard.
“The judges’ feedback was that the EVOOs had ‘great complexity and harmony on the nose and palate, as well as a delicious texture
and long finish’, while the Gold medal flavoured oils had ‘a great purity of flavour, intensity and finesse’.
“That’s a great outcome in such a tough year.”
Statistics
Of the 41 EVOO entries in this year’s competition, 38 (93%) were awarded medals: 12 Gold, 19 Silver and seven Bronze. The Gold medals scored between 86 and 90 points and made up 29% of entries (Silver 46%, Bronze 17%). Two oils were not awarded a medal and one was withdrawn due to a fault.
Single varietal oils accounted for 22 of the medals, blends for 14 medals and four were awarded to flavoured oil entries.
The trend overall was for mild to medium intensity oils.
The lowest polyphenol level was 147, from fruit harvested on 16 May; the highest 394, from fruit harvested on 14 May.
The flavoured oil classes saw only four entries this year but all were awarded a medal: two Gold and two Bronze. Three were infused and one produced by the Agrumato method.
Winners featured in Awards Dinner menu
The 2024 winners were announced at the AGOA Awards & Celebration Dinner on 6 September, held at The Pickled Sisters Cafe & Restaurant in Rutherglen.
Chef and owner Stewart Gilchrist is passionate about local produce, and created a custom menu for the evening featuring medal-winning EVOOs from the competition -including the Best in Show EVOO from Rio Vista Olives. Every course celebrated the flavours and versatility of Australian olive products, including the dessert of Amalfi olive oil lemon cake served with confit lemons.
OPNEV Secretary Melanie Coid said that in 2025 the dinner will also be open for the general public to attend.
“We pride ourselves in educating the general public and consumer on the virtues of EVOO, and educating chefs and apprentice chefs, including via our work with local TAFEs,” she said.
“Inviting interested people to join us for a three-course meal featuring award-winning extra virgin olive oil and olives is a great way to do that.”
More information
The Australian Golden Olive Awards are run annually by the regional organisation Olive Producers North East Victoria (OPNEV), with entry open to olive producers across Australia.
Entry includes the testing of olive oil for certification as EVOO and the competition is scheduled as the first of each harvest year, enabling certification for EVOO for entry into other shows.
Find out more at www.australianoliveawards.com.au
Tina Knight took home the trophy for Best Agrumato Oil for her Lisadurne Hill Lime.
Medal and trophy winners, from left: Tina Knight, Steve Riccardi, Russell Knight, Adriana Riccardi, Rob Watson, Annette Phillips, Sharron Smith, Damian Braumann, Rob Whyte, Melanie Coad, Leanne and Tom Knox.
Held at The Pickled Sisters Cafe & Restaurant, Rutherglen, the Awards & Celebration Dinner menu featured local olives and medal-winning EVOOs from the competition.
Local success continues at OLIVE JAPAN
Australian producers have once again impressed at the annual OLIVE JAPAN International Olive Oil Competition, bringing home a total of 12 medals. As in previous year, winners were spread across the country’s production regions, cementing Australia’s reputation for highquality EVOO.
Cobram Estate Olives (VIC) led the field with three Gold and two Silver medals, followed by ALTO Olives (NSW) and Frankland River Olive Company/Jingilli (WA) with two Silver medals each. Lentara Grove (TAS) added another to the Gold medal count, awarded for one of its flavoured olive oils, while Peppergreen Estate (NSW) and Chapman River Olives (WA) each received a Silver medal.
Cobram Estate added an additional Gold, along with three Silver medals for the company’s US-produced EVOOs, while New Zealand earned a spot on the list of winning countries via a Gold medal for Isobel Olives.
Statistics
Australian producers were awarded a total of four Gold and eight Silver medals at this year’s competition.
A total of 766 entries were judged, both extra virgin olive oils and infused olive oils, submitted by producers from 28 countries. Interestingly, given the current production issues across the globe, this was substantially higher than the 710 entries in 2023, although well down on the 816 entries for the 2022 competition.
A total of 543 medals were awarded - 318 Gold and 207 Silver -a decrease from the 567 medals (333 Gold, 234 Silver) awarded in 2023 and 580 medals (299 Gold, 271 Silver) in 2022.
Note: no Bronze medals are awarded.
There were also eight Premier (Best of Show) Awards: four to Spain, three to Italy and one to Argentina; and 10 Gold Toshiya Tada Special Sommelier Awards: six to Spain, three to Italy, and one to Morocco. Spanish producers received the highest number of awards with 148, followed by Italian with 95 and Japanese with 61.
More information: www.olivejapan.com/en
2024 Medals - Australian producers
Gold
Cobram Estate Olives: Cobram Estate Classic Extra Virgin Olive Oil
Cobram Estate Olives: Cobram Estate Ultra Premium
Hojiblanca
Cobram Estate Olives: Cobram Estate Ultra Premium
Coratina
Lentara Grove: Lentara Grove Premium Tasmanian Lemon Myrtle Infused Silver
ALTO Olives: ALTO Robust
ALTO Olives: ALTO Vividus
Cobram Estate Olives: Cobram Estate Light Extra Virgin Olive Oil
Kuraya Co Ltd: Jingilli Extra Virgin Olive Oil Devine
Kuraya Co Ltd: Jingilli Extra Virgin Olive Oil Block HJ
Peppergreen Estate: PepperGreen Estate Extra Virgin Olive Oil
Chapman River Olives: Chapman River
New Zealand
Gold
Isobel Olives: 2023 Blend
Cobram Estate United States
Gold
Cobram Estate Everyday Essentials Classic
Silver
Cobram Estate California Select Extra Virgin Olive Oil
Cobram Estate Everyday Essentials Mild
Cobram Estate Everyday Essentials Robust
AOA membership renewals now overdue
We’re now well into the new financial year, which means if you haven’t renewed your AOA membership for 2024 you’re no longer a financial member.
Along with industry advocacy and representation at government level, membership of the national peak industry body, the Australian Olive Association, provides financial members with a wealth of direct benefits, including:
• heavily discounted rates on AOA event registrations and Australian International Olive Awards entries;
• 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; access to the AOA website’s Members Lounge and information on a broad range of industry-relevant topics, including step-bystep labelling guides and a readable version of the Australian
Standard 5264-2011.
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.
Reminder: The member discounts for October’s National Olive Industry Conference & Exhibition registrations can only be applied for current financial members, so if you haven’t booked yet, make sure you’ve renewed your AOA membership before you do!
Not an AOA member?
Find out more and apply to join at the AOA website - www. australianolives.com.au -or contact Administration Manager Elizabeth Bouzoudis at secretariat@australianolives.com.au
R&D Insights contains the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund.
Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.
Technology, tools and knowledge among benefits of tree crop monitoring project
The Final Report of the project Multiscale monitoring tools for managing Australian tree crops - phase 2 (ST19001) has been published, outlining the new technologies, tools and data created to benefit growers across both participating and wider horticultural industries.
The two-part collaborative horticultural industry levy project - commonly known as the remote sensing project - involved the development, trial and extension of technology-based crop mapping and monitoring tools to help growers in predicting fruit quality and yield. It also focused on monitoring of tree health, including the early detection of pest and disease outbreaks.
Building on industry needs
Phase 2 of the project directly responded to the specific needs of the participating banana, citrus, macadamia, mango and olive industries, and built on the outcomes of the project’s first phase. Significant for our industry was the inclusion of a deficit irrigation trial to determine the effects of water stress on olives, particularly in terms of oil yield.
Phase 1 had successfully delivered the first map of all commercial avocado, macadamia and mango orchards (> 2 ha) across Australia.
It also developed remote-sensing-
based tools to provide accurate measures of tree health; improved yield forecasting and yield mapping at the orchard block level; increased the understanding of fruit size distribution and maturity; and developed a more efficient method for measuring disease and pollination efficiency.
Improvement objectives
These outcomes and outputs stimulated significant interest and initiated the Phase 2 project, which had the objectives of:
improved pre-harvest yield forecasting accuracies at the national, regional and farm level;
improved detection and control of future biosecurity threats and natural disasters;
improvements to 'within orchard' mapping of tree health, fruit quality and maturity.
The AOA was one of three industry partners for the Phase 2 project, along with the Australian Macadamia Society and Citrus Australia Ltd.
Project outcomes
The total project produced multiple deliverables. While some cover multiindustries and others are specific to the industry studied, all provide valuable data and methodologies for further future development across the horticultural sector.
National mapping
All commercial avocado, banana, citrus, macadamia, mango, and olive orchards (> 1 ha) across Australia were mapped. The map has been published within the ATCM Dashboard and is available in industry-specific dashboard applications (hosted on industry websites).
Yield forecasting
A key outcome of the project was the development of remote sensing (satellite and airborne) methodologies for yield forecasting across all participating tree crop industries.
More accurate pre-harvest yield forecasting of tree crops offers significant benefit at a range of scales. At the national and regional scale higher prediction accuracies support the respective industry bodies in making more informed decisions around forward-selling to both domestic and overseas markets; while at the farm level, growers can better plan logistics around harvesting including labour, machinery, packaging, transport, and storage requirements, as well as their own capacity to meet market demands. All these aspects can improve profitability for growers and industry stakeholders.
Two main approaches to yield forecasting were developed: the ‘18 calibration tree’ method and the ‘time series’ method*. Their development would have not been possible without the high quantity and quality of data that growers provided.
Discussions with growers, consultants and fruit processors provided insights that helped build a greater understanding of plant budding, flowering and fruiting stages, the influence on yield of previous season conditions, and tree planting practices in the Australian growing environment.
*Yield forecast methods:
‘18 calibration tree’: describes yield variability within orchard level. Ideally suited for young orchards or where no historical productivity information is available. Requires high resolution imagery and manual fruit counts.
‘time series’: suitable for forecasting yield at block, farm, regional and national level. Utilises open-source (free) imagery, requires no field work and can provide predictions months before harvest.
Yield and vigour variation
Classified maps of tree vigour variation across orchard blocks and whole farms (for citrus, mango and olive orchards) were derived from satellite imagery to better understand variability across orchards and direct in-field assessments of fruit quality, size and maturity.
Remote sensing has been demonstrated as a highly accessible and accurate tool for identifying variation in tree vigour (health and size) across orchards within a growing season and across years. The provision of tree vigour maps was able to directly inform growers on where poor and high performing areas were occurring in their orchards.
Water stress in olives
Increased understanding of the impacts of water stress on yield, oil accumulation and final oil content to inform irrigation and production decisions.
Fruit harvest timing and volume (mangoes)
Tools to aid forecasting of harvest timing were progressed, involving heat units and fruit dry matter content. The use of handheld near infrared spectroscopy to assess dry matter content was advanced.
Machine vision technology (mangoes)
A machine vision system mountable on a farm vehicle was developed and implemented in whole orchard fruit count exercises. The tool provided pre-harvest forecasting of fruit size and distribution.
Mechanical harvester prototype (mangoes)
An eight-arm prototype was developed and deployed in field trials, with improvements in gripper design and arm movements providing increased speed and effectiveness of picking.
In-grove monitoring equipment was utilised and appraised as part of the project.
Olive component
The olive component of the project utilised groves in Mornington Peninsula and Boort (both VIC). A total of 19 groves were sampled between 2020 and 2022 to test the ‘18 calibration tree’ (18CT) methodology for yield estimation at the block level. The study demonstrated the ability of the 18CT to estimate yield one month prior to harvest with varied accuracies that were dependent on the conditions during calibration and harvest timings. Accuracies at the block level ranged from 63% to 99.8% with eight out of 11 groves, producing an overall accuracy of above 85% at the farm level (Farm 1). Lower accuracies were achieved at the two other farms (Farm 2 and Farm 3) as a result of external factors not related to the methodology (e.g. harvest losses).
Overall, the remote sensing yield forecasting methodology developed through this project offers prediction accuracies higher than current commercial practice.
In addition to yield forecasting, the commencement of this project aligned with a prolonged drought that occurred across many olive growing regions and as such the industry expressed a strong need to evaluate a range of technologies to better measure water stress in olive
trees and to better understand the impacts of water stress on yield, oil accumulation and final oil content (%). As such a comprehensive irrigation trial was undertaken as part of the phase 2 project (more detail in the December edition).
Wider benefits of tree crop mapping
The Australian Tree Crop Map (ATCM) has provided numerous benefits on a national basis, with a reach far greater than agriculture alone:
Biosecurity
The map identifies the location and distribution of all commercial orchards. In the event of an incursion, the freelyavailable mapping layer can support the rapid deployment of surveillance staff and the establishment of exclusion zones to prevent further spread.
Natural disasters
The map can determine the areas of each industry impacted by natural disaster, in near real time.
Traceability
Citrus Australia value-added the national map of orchards by adding additional 'attribute' data (citrus type, variety, productivity, grower details and a GS1 international traceability code) at block level.
Irrigation modelling
The Murray-Darling Basin Authority are using the mapping for irrigation modelling.
Labour
force planning
The ATCM Dashboard has been used by the Federal government to coordinate the Harvest Trail program, connecting workers with farmers.
Land
use mapping
The map has contributed to the updating of national land use mapping programs across all Jurisdictions, including at the catchment scale.
More information
To download the full final report from the Hort Innovation website go to www.horticulture.com.au and type ‘ST19001’ into the search bar.
This project was funded by Horticulture Innovation through the Australian Government Department of Agriculture, Water and the Environment’s Rural R&D for Profit program, along with funding and support from project collaborators including industry R&D Levy funds and representative bodies, UNE, Central Queensland University, AMIA, NT DITT, NSW DPI, DAF Qld and Tie Up Farming, CERES Imaging and participating growers.
The study demonstrated the ability to estimate yield one month prior to harvest.
Olive Wellness Institute highlights olive benefits for gut health
Gut health is firmly in the public spotlight these days, with an estimated one in five Australians (20%) currently dealing with Irritable Bowel Syndrome (IBS) and one in 100 with coeliac disease. Globally, around one in seven people (15%) is affected by IBS.
That’s a significant percentage of our population needing help with what are often life-affecting gut issues.
So it’s important for all of us to know how to look after our gut health, and what will benefit or detract from a healthy, happy gut.
Gut Health e-book
To make that easy, the Olive Wellness Institute (OWI) has created a Gut Health e-book, highlighting the benefits of olive products in improving and maintaining a healthy gut. It’s one of the ongoing resources available on the OWI website.
Assembled by a group of the OWI’s expert health professionals, the Gut Health e-book showcases the gut health benefits of the “olive supertree”, looking at both the olive fruit and olive leaf:
Olive fruit
freshly squeezed into delicious extra virgin olive oil, which is rich in antioxidants and other healthy compounds. Extra virgin olive oil contains healthy (monounsaturated) fats plus unique polyphenols (antioxidants) that are associated with a raft of health benefits.
table olives also contain dietary fibre and are a source of probiotics.
Olive leaf
the secret ancient ingredient from the olive tree that is also packed with natural olive goodness.
can be consumed as olive leaf tea or, more traditionally, as olive leaf extract - a herbal remedy that contains all the antioxidants from the olive leaf.
Microbiome and more
The 15-page book starts with the basics, explaining how the gastrointestinal system (aka the digestive system) works. There’s a big emphasis on the microbiome and its importance in the system’s healthy functioning, along with a break-down of the opposite state - ‘gut dysbiosis’ - caused by a disruption in the types and amounts of bacteria living within the gut.
It then provides tips to improving gut health through diet, including consuming adequate dietary fibre
(table olives) and plentiful quantities of polyphenol-rich foods (extra virgin olive oil), and aiming to eat 30 different plant foods each week (table olives and extra virgin olive oil).
Olive products and gut health
It then moves the focus firmly to the specific benefits of olive products for improving and maintaining gut health:
Extra virgin olive oil and gut health
Antioxidant activity - extra virgin olive oil contains compounds known as polyphenols (antioxidants), which protect against free radical damage. Free radicals can build up due to exposure to irritants such as sun, smoke and pollution. Too many free radicals in the body can cause inflammation and can increase levels of harmful bacteria and pathogens. Extra virgin olive oil contains a unique antioxidant called oleocanthal, a powerful anti-inflammatory.
Acts as a prebiotic - research has shown extra virgin olive oil can act as a prebiotic by encouraging the growth of good gut bacteria.
Acts as an antibacterial - extra virgin olive oil can also reduce the growth of bad gut bacteria, leading to reduced inflammation and improved overall gut health.
Table olives and gut health
Table olives are fermented, which leads to them being a source of probiotics. Probiotics are live bacteria and promote the balance of the good bacteria in our gut.
Table olives have also been found to contain a type of good gut bacteria known as lactobacillus, which can improve digestion.
Table olives are a source of dietary fibre, which we know benefits our gut health. The fibre found in olives is a type of soluble fibre and has prebiotic properties.
Olive leaf extract and gut health
Like extra virgin olive oil, olive leaf extract is rich in polyphenols. A study published in the Journal of Alternative & Complementary Medicine - New York showed that olive leaf extract had one of the highest antioxidant activities of 55 medicinal herbs tested, including green tea and milk thistle.
The polyphenols found in olive leaf extract are different to those found in EVOO. While some are the same, each contain unique olive antioxidants.
Olive leaf extract contains Oleuropein, a powerful antiinflammatory and antimicrobial. Compounds such as polyphenols that have antimicrobial properties can be significant for gut health, as they help to reduce excess levels of bad gut bacteria.
Mediterranean diet and gut health
Recognising the importance of discussing not only individual foods that are beneficial to the gut microbiome, the e-book also looks at the Mediterranean Diet and its myriad health benefits.
The overall dietary pattern has an even greater impact on improving gut health, with research showing that adherence to the Mediterranean Diet leads to increased gut microbiome diversity, higher levels of beneficial bacteria and reduced inflammation and chronic disease risk. This is primarily due to the high levels of dietary fibre, beneficial fatty acids and polyphenols.
Recipes for health
The e-book then finishes on a practical note with two recipes by Jessica Cox, a practicing accredited nutritional practitioner with a Bachelor of Health Science
(Nutrition): a delicious 10-minute beetroot and pickle dip, and a sweet potato, zucchini and tomato salad, ideal as either a light meal or a side dish. The salad is made even more healthy by the inclusion of olive leaf extract in the balsamic dressing.
Spread the word
Providing expert information in plain language, the Gut Health e-book is another great resource to share with customers, friends and your social media networks, to increase the conversation around the myriad health benefits of olive products.
It’s also proof that when it comes to ‘food as medicine’ and a healthy diet, buying fresh Australian extra virgin olive oil, and high-quality locallyproduced table olives and olive leaf
extract, provides the best value for money and the greatest health benefits.
The e-book is available for download from the OWI website - www. olivewellnessinstitute.org - under Resources.
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 Increasing awareness of the health benefits of Australian olive products (OL22001).
Act now to prevent Anthracnose infection during flowering
In the June edition, the pest and disease management spotlight was on Olive Lace Bug, which emerged as a major issue in groves across the country this year. With the crucial flowering and fruit set season not far off, we’re shifting the focus to Anthracnose, a longstanding scourge in olive groves.
Anthracnose isn’t a new issue for olive growers. In fact, for many years now it has officially been rated as the number one disease affecting our industry. But while we’ve got a handle on how and when it manifests, and theoretically how to deal with it, Anthracnose management continues to be a challenge for many growers.
Warmth and water welcome fungus
Olive industry pest and disease expert Dr Robert Spooner-Hart said he’s visited several groves recently to look at other problems, and found Anthracnose also an active issue.
“The increased Anthracnose activity being seen is primarily associated
with the weather over the past two years,” he said.
“Warmth and water are the key conditions for the fungus the thrive. We’ve had above-average levels of that combination in recent times, and wet summers and autumns almost guarantee that Anthracnose will be a major issue in olive groves.”
Re-infection
risk
Spooner-Hart said that one of the main problems with Anthracnose is that the pathogen can survive in a latent (inactive) form until suitable conditions arrive again, when new infections then occur at a rapid rate. One of the main carriers for reinfection is unharvested fruit.
“If you had Anthracnose in your grove last season it is imperative that you remove any fruit remaining on the trees after harvest, as mummified fruit will carry the fungal inoculum into the next season,” he said.
Dr Len Tesoriero, a plant pathologist working closely with the olive industry, said that under warm, wet conditions the pathogen will initially infect flowers and young fruit, so protection of crops needs to occur during flower developmentparticularly if weather conditions are conducive to anthracnose (10-25C, optimum 17-20C, and wet).
“Correct application of an appropriate registered/permitted systemic fungicide in the lead-up to flowering
Once fruit damage appears it progresses quickly, so ongoing monitoring and proactive disease management are paramount to keep Anthracnose under control in your grove.
will greatly reduce the risk of early Anthracnose infection, and therefore the fast-spreading secondary infections seen later in the season as the fruit ripens,” he said.
“These occur as fungal spores are produced on the fruit surface, and are spread by wind and rain splash, with new spores/infections forming within days.
Damage to trees and oil quality
“This fruit infection results in reduced oil quality, while early infection of leaves and twigs causes dieback, so diligent monitoring and treatment -preventative, as above - for previously infected groves, is a necessity for all growers when Anthracnose-conducive weather conditions occur.”
“Non-chemical management practices also recommended include
OLIVE ANTHRACNOSE , caused by certain species of the fungus Colletotrichum - sometimes referred to as species complexes of C. acutatum and C. gloeosporioides.
Biology and damage
Anthracnose is a globally important disease of olives - and many other fruit and vegetable crops. Olive losses are due to reduced yields and poor oil quality.
Colletotrichum spp. can survive on plant surfaces without infection - called epiphytic survival. Infected shoots, stems and leaves can be symptomless. In wet weather disease symptoms develop - drying and wilting of leaves, defoliation and dieback of branches. Severe infection can cause reduced tree vigour.
Spores spread with rain splash, while insects may also passively spread spores on their bodies.
Infection of flowers and young fruit occurs in spring (optimum temperatures 17-20C) in wet conditions (up to 48 hrs).
Fruit infections are superficial and remain dormant - latent infections. In wet autumns and as fruit ripens, sunken lesions develop and masses of conidia (spores) form -seen as greasy pink, orange or brown areas on the fruit surface and called ‘soapy olive or soapy fruit’.
Management
Prune to remove infected branches and to open tree canopies to air and sun. Remove or cover dropped leaves and fruit with compost; remove mummified fruit on trees.
Timing fungicide applications is important: preventative treatments in winter; preventative or eradicative products in spring, summer and autumn - depending on occurrence and duration of wet weather.
Grow less susceptible varieties.
Harvest fruit early, particularly if wet weather is expected or occurs near ripening.
Balance plant nutrition - avoid excess nitrogen and ensure calcium levels are adequate. Note: calcium becomes unavailable to plants under very wet or dry soil conditions, so regular watering or good drainage are important when fruit are developing to prevent deficiency.
pruning trees to a more open canopy for increased air movement and sunlight access.”
Olive industry IPDM resources
Growers impacted by Anthracnose can access a wealth of information on prevention and management in the industry IPDM (integrated pest and disease management) resources available on the OliveBiz websitewww.olivebiz.com.au, including:
IPDM Flyers - summaries of information on major olive
pest and disease topics: Black scale, Olive lace bug, Weevils, Anthracnose, Peacock spot, Cercospora leaf mould, Olive wood rots and dieback, Exotic pests and diseases, and Current chemical options for key pests and diseases.
IPDM Online Tutorials - 1015 minute tutorials on IPDM, Monitoring, Biosecurity, Black scale, Olive lace bug, Apple weevil, Anthracnose, Peacock spot and Cercospora leaf spot.
Revised Field Guide to Olive Pests, Diseases and Disorders
- Australian plus new exotics, to assist in identification of pests, diseases and disorders, and beneficial natural enemies.
Best Practice IPDM Manualinformation on IPDM strategies, including pesticide selection and application.
IPDM Videos & Presentations - information and experiential
learning from the AOA’s 2018 Integrated Pest & Disease Management workshops, focused on Black scale, Olive lace bug and Anthracnose
Where to find them
All of these -along with many more industry information resources and learning tools - are available on the AOA’s OliveBiz website - www. olivebiz.com.au.
Correct use of chemicals for Anthracnose control
While the strategic use of pesticides can play an important role in many IPDM strategies, they should never be relied on as the only or first option. However, their targeted use at critical strategic times (such as around flowering for anthracnose management) may reduce the need for more substantial pesticide use later on.
Legal use of pesticides
When considering any pesticide for a specific use, it is important to confirm that it is registered and permitted for use against that pest or disease, and for use on olives.
The Australian Pesticides and Veterinary Medicines Authority (APVMA) regulates the use of pesticides in Australia. It evaluates the safety and performance of agvet chemicals to ensure that the health and safety of people, animals, crops, trade and the environment are protected. Part of the APVMA registration process for any chemical is approval of the product label, which includes information that identifies the product and explains how the product is to be used, stored, disposed of and managed in the event of poisoning.
As olives are a minor crop, a number of legally acceptable pesticides are the subject of APVMA Minor Use permits. This permit scheme allows for the legal use of chemicals in certain ways contrary to the label instructions or,
in certain circumstances, allows for the limited use of an unregistered chemical product.
It’s important to note that the permits have expiry dates, and pesticides cannot be legally used if the permit has been surrendered or has expired.
Registered chemicals for Anthracnose on olives
There are currently three groups of chemicals registered for use on olives for Anthracnose management: Azoxystrobin (various trade names); Copper-based fungicides (copper oxychloride, copper hydroxide, cuprous oxide, tribasic copper sulphate); and Luna Experience (Tebuconazole + Fluopyram).
There are also currently two chemicals with minor use permit registrations:
PER87332 - Aero Fungicide (expires 31 May 2029);
PER88358 -Mancozeb (expires 31 May 2028).
Check before use
Full details on APVMA-registered chemicals for use on olives can be found by search the APVMA Public Chemicals Registration Information System (PubCRIS) database at www. apvma.gov.au. The Registrations and Permits dropdown will also allow you find registered
pesticides, as well as minor use and emergency use permits for chemical use on olives.
Golden rules
When the use of chemicals is deemed necessary for prevention and/or treatment of pests and diseases in your grove, always:
check that the chemical is registered for Anthracnose (or other purpose) on olives;
ensure usage according to label instructions when handling and applying chemicals;
use only recommended rates and methods;
adhere to mandatory spray/ buffer zone and wind condition regulations;
ensure applicaationtiming accords with mandatory Withholding Periods; and
comply with all workplace health and safety requirements related to storage and use of hazardous chemicals.
More information
There’s more detail around the safe and legal use of agricultural chemicals in the Best Practice IPDM Manual, available for download from the OliveBiz website - www.olivebiz. com.au. Go to Projects - Industry resources -IPDM Project
Sustainable focus for 2024 AOA National Olive Industry Conference
Sustainability has a lot of meanings for an agricultural business and we’ll be exploring a wide range of them at this year’s AOA National Olive Industry Conference & Trade Exhibition.
Now only a month or so away, the 2024 national gathering is being held at the All Seasons Hotel, Bendigo, Victoria from 23-25 October. An optional Field Tour on Wednesday, 23 October will precede the main event, with the plenary program on Thursday, 24 and Friday, 25 October. The Conference Dinner on Thursday night will once again provide an opportunity to relax mid-way and network over great food and wine. There’ll even be a jukebox with karaoke, so pack your dancing shoes and warm up those vocal chords!
Making the most of the annual gathering, the Australian International Olive Awards (AIOA) Presentation Dinner will then be held on the Friday night, following the close of the Conference & Exhibition.
Viable, sustainable, valuable
This year’s plenary program takes a ‘big picture’ look at a sustainable olive business, covering a wide range of topics which contribute to long-term viability and success. From the office to the grove, they explore structural and management considerations which can assist in ensuring longevity for olive businesses, the industry and the agricultural land we work with.
It’s a full two days of interesting and relevant sessions, including:
Grower Co-Operatives
Apulia Grove owner Ceilidh Meo has been contract processing for small growers for more than 15 years, and knows that
2024 AOA National Olive Industry Conference & Trade Exhibition program
Wednesday, 23 October - Field Tour, Boort (Optional - additional ticket): Morning: Cobram Estate grove and production facility Afternoon: Salute Oliva organic olive grove
Thursday, 24 October - All Seasons Hotel, Bendigo: Day: Plenary sessions
Evening: Conference Dinner - Bendigo Club (Included in registration)
Friday, 25 October - All Seasons Hotel, Bendigo: Day: Plenary sessions
Afternoon: EVOO blending workshop
Evening: 2024 Australian International Olive Awards Presentation Dinner - All Seasons Hotel, Bendigo (Optional - additional ticket)
Panel Session: Why Did I Get No
Fruit This Year? And What Can I Do Instead?
Both locally and globally we’ve seen a range of issues affecting production in recent years, some obvious, others more difficult to define. The panel of industry experts, including Leandro Ravetti, Andrew Taylor, Paul Miller and Professor Robert Spooner-Hart, will discuss the issues around production loss, responding to issues raised by growers over the past season. They will also provide advice on practices to help reduce and/ or mitigate crop loss in the future.
They’ll look at things like pest and disease impacts, plus the importance of vigilant monitoring and proactive control of
making a viable income from a small grove is a big issue. She’s passionate about the opportunities presented by the co-operative business model, which can see small growers sharing infrastructure costs, labour, marketing efforts and purchasing power to gain economies of scale and a more profitable outcome.
Ceilidh was recently awarded a Bunya Fund grant for the structural set up of a small grower co-operative in Central Victoria. She’ll share an update on the project, and her insight into the benefits the model presents for the small olive grower.
Panel Session: What Would an Olive Co-Op Look Like?
Ceilidh will then be joined by Geelong Region Olives owner Stephen Parker and lawyer Oliver Portway on an expert panel discussing practical options for structures and operations of co-operatives. Focussing on the small grower collective, the panel will look at how co-operatives could work, covering considerations including infrastructure,
outbreaks; nutrition; harvest timing and efficiency; pruning for health and productivity; irrigation in our changing climate; and weather events like frost and severe heat at flowering.
They’ll then look at the opportunities presented by a very low or non-cropping year -that hard pruning or irrigation replacement you keep putting off - to get your grove humming again and increase productivity in the near future.
The interactive session will include ample time for questions, ensuring growers will get answers specific to their needs.
business structure/organization and legal considerations.
They’ll talk about both the pros and the cons of the co-operative model, to shed light on the realities and opportunities presented. The session will welcome questions, enabling growers to explore broader options of what an olive business can mean.
The Value Of Carbon Is In The Soil, Not Credits
This presentation by Richard Eckard from the University of Melbourne builds on the AOA’s Healthy Soils field days, and composting workshops and webinars. The focus will be on building the productivity of your grove -and therefore the sustainability of your business - by increasing soil health and carbon content through management practices.
Richard will also discuss global recognition of the carbon capture value of olives.
Addressing Emissions and Energy Costs With Solar and Storage
One major element in ensuring both the environmental and the financial sustainability
of your business is the ability to generate your own power. Kealy Day from Smart Commercial Solar will discuss the current opportunities for businesses to reduce their dependence on the grid (and therefore the impacts of power black-outs and infrastructure restrictions) via on-farm solar generation. New products and system options have made solar generation an affordable and flexible option for enabling producers of all sizes to decrease their environment footprint while drastically reducing power costs, increasing viability and sustainably across your business.
Setting Up or Replacing an Olive Grove Second-generation olive famer Harrison Rowntree runs Longridge Olives with his parents, Lisa and Jim, and brother Lachlan, and watched Jim plant over 600 hectares of olives. Now Harrison and Lachlan are designing and planting a new orchard which will, if all goes to plan, be completed just days before the conference.
Harrison will share his knowledge and experiences in planning an orchard for
Andrew Taylor.
Robert Spooner-Hart.
Paul Miller.
Leandro Ravetti.
Olive
oil blending workshop
This year many producers have had lower than expected EVOO yields, with insufficient oil to bottle as single varietals. But what makes a good olive oil blend, and which varieties go well with others?
Run by Australian International Olive Awards Head Judge
Helen Taylor and Chief Steward Trudie Michels - former Chief Blender for Red Island - this session will cover the benefits and
how-to basics of blending EVOO, concluding with a hands-on workshop. Labelling considerations will also be discussed. The session builds on last year’s popular tasting workshop and aims to provide producers with the skills and confidence to achieve a blended product to suit their customers and market. It may also help elevate your future oils to Gold-worthy status (and who doesn’t want that!).
success as a small to medium sized enterprise, looking at essential planning considerations (e.g. location, varietals, water availability) and focussed management (e.g. equipment, labour).
Future Proofing - How to Make an Olive Grove a Saleable Asset
While longevity is the aim of most businesses, the reality is that at some stage most growers will need to sell their business to a new owner.
The former owner of Preston Valley Grove, Mick Ryan developed the WA grove and olive contracting business over 20 years, then sold it less in than two months. Mick is sharing his experiences in this presentation, providing the preparation and strategy he used to achieve a successful quick sale for the asking price.
Now in semi-retirement on the Gold Coast, Mick clearly knows what he’s talking about!
Olive Lace Bug - Professor Robert SpoonerHart
And because the Conference aims to meet growers’ current information needs, olive industry pest and disease expert Professor Robert Spooner-Hart will take a focussed look at this year’s major pest issue, Olive lace bug (OLB).
Previously present but controlled in many growing regions, changing climatic conditions have seen OLB proliferate and spread, resulting in severe damage in groves across most production states. With the spring/summer infestation upon us, Robert will cover identification, treatment and ongoing management of OLB, and why monitoring and action are imperative.
Optional field tour - Cobram Estate and Salute Oliva
Best practice grove management and production will be on show during an
optional full-day field tour to Boort on Wednesday, 23 October.
Leaving from the Conference venue, the morning will encompass a bus tour of the Cobram Estate grove, with discussion around varieties, management and irrigation infrastructure, followed by a tour through the company’s new $35M processing facility.
Attendees will be shown through the entire process, from fruit entry onto the hoppers processing to storage tanks, gaining insight into Cobram Estate’s production methods and storage systems.
After lunch the group will be guided on a tour of Salute Oliva’s grove, with owners Peter and Marlies Eicher discussing the organic management of the grove. They’ll also share information on their processing plant and methodologies, and table olive production.
There’ll be plenty of opportunities at both
Trudie Michels.
Helen Taylor.
2024 National Olive Industry Conference & Exhibition
sites for questions, with grove management, production and pest and disease experts on hand with the answers.
Discounted delegate accommodation rates
The AOA has secured special discount rates for accommodation at the Conference venue, the All Seasons Hotel, Bendigo, which has a range of room options. To access the delegate rate, contact the venue directly on 03 5443 8166 and tell them you’ll be attending the Australian Olive Association event.
Note: the special rate is available for a limited number of rooms only, and will be allocated on a first-come-first-served basis, so booking early is advised to ensure your
discount - and the convenience of staying at the Conference venue.
There are several other accommodation options very close to the Conference venue, and plenty of others across the city. You can find one to suit your needs via the link on the Conference website - www. nationaloliveconference.com.au - under the Bendigo Accommodation dropdown.
More information and registration
The information above covers just a selection of the invaluable sessions being presented at this year’s Conference. The full program is available on the Conference website - www.nationaloliveconference.com au - where you can also register and purchase
tickets for the optional events, and find out more about this year’s event sponsors and exhibitors. Numbers are limited, so register now to secure your place.
You can also contact AOA Admin Manager Liz Bouzoudis at secretariat@ australianolives.com.au or 0478 606 145 with any questions.
*Note that different prices apply for AOA members, non-members and olive levy payers: please ensure your 2024-25 AOA membership is paid prior to registering to ensure you receive the heavily discounted member rate. Members who are unfinancial at the time of booking will incur the nonmember rate.
The 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 contributions from the Australian Olive Association and funding from the Australian Government. The event is also supported by a range of industry sponsors and exhibitors, the Melbourne Convention Bureau and the Victorian Government.
After the Conference …
… why not stay on and explore Bendigo
With a growing population of more than 120,000, the City of Greater Bendigo is located in the centre of Victoria and is Victoria’s third largest economic base. It’s also a hub for regional arts and culture, and a foodie heaven, having been recognised by the UNESCO Creative Cities Network as a City of Gastronomy.
If that’s not enough to tempt you to stay a few days, the city is surrounded by 40,000 hectares of regional, state and national parkland, offering the chance to relax in nature, enjoy scenic drives and/or walk off some of that gastronomic indulgence.
Find out more about what to do, see and experience in the region at www.bendigoregion.com.au
… then head to Melbourne
Before you head home, why not add a few extra days in Melbourne, renowned as Australia’s unrivalled capital of sport, culture, entertainment and style.
Head to a game of your sport of choice, check out the arts and theatre scene, indulge your inner-foodie or hit the shops; whatever makes you happy!
Find information on all of the above, accommodation options and more at www.melbournecb.com.au
Platinum Sponsor
Gold Sponsor
Supported by:
2024 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors
The annual AOA National Olive Industry Conference & Exhibition is the industry’s foremost calendar event, providing invaluable information and learning opportunities across all sectors of industry involvement.
The AOA is committed to making the national gathering accessible and affordable for all, with low registration fees made possible by the generous support of our industry Sponsors and Exhibitors.
We thank them for their support and urge you all to find out more about their industry-specific products and services. Even better, acknowledge their support of our industry and make them your preferred suppliers!
2024 AOA National Olive Industry Trade Exhibition
The annual Trade Exhibition is an invaluable element of the National Conference event, providing an opportunity to showcase the latest technology, equipment and services available to the industry. Bringing the industry’s top providers together in one place while we’re discussing all things olives simply makes great sense: they’re there with the answers as the questions arise.
Waterfind - Platinum Sponsor
Waterfind, an Australian-owned and operated family business established in 2003, has long been recognised as a leader in water management and environmental water recovery. For over two decades, we have been at the forefront of the Australian water exchange, serving thousands of customers with a commitment to managing our vital water resources.
Our services include water brokerage, market insights, valuation expertise, specialised reporting and consultancy services, and water infrastructure solutions.
Waterfind has been a pioneer in driving environmental outcomes in the water market. We have played a key role in water efficiency projects both on and off-farm, working closely with water rights holders to restore water allocations to the environment across the Murray-Darling Basin.
Our commitment to responsible water management is also evident in developing the Water Management Tool and the Local Government Area’s Water Risk Management Framework, enhancing water accountability and resources optimisation.
P: 1800 890 285 (free); +61 8 8213 9955
E: admin@waterfind.com.au
W: www.waterfind.com.au
Gallard Group - Gold Sponsor, also Exhibitor
Gallard Group provide a comprehensive sales and service of highquality equipment to the horticultural and supporting industries.
We are the Australian agents for Air-O-Fan sprayers, established in 1945 in the USA and built proven to last the life of your grove. Also for Afron mechanical pruning equipment, first built in 1963 and today with a range to suit the smaller owner to the large commercial operator with a 2-row twin head machine.
FAE mulchers again have a machine for every operation, from the owner operator to large forest type mulchers for clearing orchards, while JCB’s enormous range of equipment covers AG telehandlers to large loaders, mini excavators to large 36t excavators and backhoes.
Gallard Group services provides a large commercial division, offering pruning, topping and hedging using single heads through to dual 2-row hedging machines. We also offer shredding/mulching with 110hp-450hp machines, ripping, and GPS ripping, single to multityne machine to 1m deep.
Gallard Group has maintained its strengths by constantly investing in R&D, exploring new avenues of efficiency and productivity, and staying abreast of industry trends; allowing it to evolve with the industry and adapt to its ever-changing needs. The horizons for Gallard Group are equally as exciting as its history.
P: (08) 8582 1671
E: enquiry@gallardgroup.com.au
W: www.gallardservices.com.au
2024 National Olive Industry Conference & Exhibition -Sponsors
Elea Technology GmbH - Silver Sponsor
With over 250 PEF systems installed worldwide, Elea Technology GmbH is the world’s leading provider of Pulsed Electric Field (PEF) systems to the food, beverage and scientific industries.
Our PEF experts, in collaboration with a global network of regional agents and technology partners, provide PEF technology tailored to the specific needs of our clients.
Elea PEF Advantage systems are designed and manufactured at our facility in Germany to the highest standards. We offer a range of different sized Elea PEF Advantage Pipe systems suitable for processing olives with varying line capacity.
PEF increases the extraction of oil by opening pores in the olive cell membrane. It is a low-temperature process, reliable and instantaneous, and can be applied continuously 24 hours a day. PEF provides many benefits for olive oil, including accelerating malaxation, improving early-season EVOO processing, increasing yield, and enhancing oil quality.
Elea PEF Advantage -unlocking the true potential of food.
P: +64 2102533635
E: lily.liu@tllfoodtech.co.nz
W: www.elea-technology.com
Deltagen Australia -Bronze Sponsor, also Exhibitor
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.
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 also supplies oil soluble flavours and oleoresins suitable for use in olive products.
P: 03 9728 3038
E: info@deltagen.com.au
W: www.deltagen.com.au
Modern Olives - Silver Sponsor, also Exhibitor
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, olive-specific technical advice.
P: 03 5272 9570
E: info@modernolives.com.au
W: www.modernolives.com
Face-to-face expert advice and information for your business
The participation of industry service providers provides an unequalled opportunity to discuss your individual business needs face-to-face 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, it’s a chance to discover new ways to improve and enhance your grove and business practices. We all get stuck in our ways and maybe there’s a better method, or new equipment which can increase your efficiencies. The Trade Exhibition is where you’ll find out about them, along with personalised information about their use in your operation.
The exhibition space will be directly adjacent to the conference plenary space, and all morning teas, lunches and afternoon teas will be served within the area, so there’ll be plenty of opportunity to speak with the exhibitors throughout the two days.
Don’t miss the opportunity: grab a coffee and some food, and head over to the booths to take advantage of the expert advice on offer.
Department of Primary Industries and Regional Development AgEnviro
Labs -Bronze Sponsor, also Exhibitor
DPIRD's AgEnviro Labs Oil Testing Service offers chemical analysis of olive oil and olive fruit, as well as organoleptic (sensory) analysis of olive oil.
In our industry leading laboratory, DPIRD's world-class scientists employ accredited testing techniques, systems and technologies to deliver independent, quality assured data.
Accredited by the National Association of Testing Authorities (NATA), International Olive Council (IOC) and American Oil Chemists’ Society (AOCS), our laboratory 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.
Remove the guesswork. Unearth the value. Cultivate quality.
P: 02 6938 1957 (1800 675 623, prompt 2)
E: wagga.labs@dpird.nsw.gov.au
W: www.dpi.nsw.gov.au/labs
Goulbourn Strathbogie Olive Growers Association (GSOGA) - Bronze Sponsor
Goulburn-Strathbogie Olive Growers Association (GSOGA) has been an olive growers’ organization for over 20 years. Initially set up by groves in the Strathbogie Ranges, it now has members from the Geelong region, north-western Victoria, Goldfields and Rutherglen, as well as many of the Strathbogie groves.
GSOGA has two, often three, field day or seminar events throughout the year, together with a Post Harvest Lunch and a Christmas AGM lunch. Growers enjoy the opportunity to meet together to discuss common problems, to learn some of the latest information on grove management and to taste EVOO while celebrating competition results. GSOGA provides a wonderful support network for its members and promotes firm friendships.
With the widespread attack of Olive Lace Bug in olive groves earlier this year, GSOGA was quick to organize a field day for members to be armed with the best strategy to deal with this pest. We welcome nonmembers to our field days and encourage future membership.
P: 0438 362 378
E: russ.lisadurnehill@gmail.com
W: www.goulburnstrathbogieolives.wordpress.com
Novonesis (Novozymes Australia) -Bronze Sponsor
In 2024 Novozymes and Chr. Hansen joined forces to form Novonesis. With true collaboration and unparalleled technology, we can help transform your business through biology. Our commitment to the Australian food and beverage industry remains unchanged.
Key benefits of using Novonesis’ enzymes for olive oil production: Yield increase: Depending on the fruit condition, enzymes can increase yields by 1-2%. This also means a more environmentally friendly process with less residual oil in the pomace.
Perfectly suited for early harvest fruit: Enzymes allow us to start harvest earlier, in order to obtain better quality oils without compromising oils yields.
A smoother industrial process: Since paste viscosity is lowered, the processing equipment energy consumption is also decreased. By releasing oil from the paste quicker, enzymes allow for a faster, more effective process.
Faster oil clarification: The enzymes’ paste/oil separation activity gives way to cleaner oils at the end of the industrial process, reducing their clarification time.
P: +61 296 308 466
E: scoau@novozymes.com
W: www.novonesis.com/en
2024 National Olive Industry Conference & Exhibition
Hort Innovation
Hort Innovation is a notfor-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
Australian Olive Association
2024 Exhibitors
Deltagen Australia -Refer Sponsor listings
Department of Primary Industries and Regional Development AgEnviro Labs -Refer Sponsor listings
Eclipse Enterprises
Eclipse Enterprises (Australia) Pty. Ltd has been an importer, wholesaler, and distributor of professional horticultural equipment for over 40 years. We have been a primary supplier to the Olive Industry during that time.
The Australian Olive Association (AOA) is the prescribed industry body representing the olive industry in Australia since 1995.
The 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.
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 and expertise.
P: 0478 606 145
E: secretariat@australianolives.com.au
W: www.australianolives.com.au
Australian & New Zealand Olivegrower & Processor
Our brands and partners include CAMPAGNOLA srl, who pioneered pneumatic olive harvesters, secateurs and loppers and are now better known for their award-winning Alice Electromechanical Olive Harvesters. CAMPAGNOLA re also reinvigorating the electric secateurs market with the new cordless electric pruning range, and now is introducing a “cordless” electric harvester with plug in batteries. This is perfect for the smaller grower.
P: 08 8351 8611
E: leon@eclipseenterprises.com.au
W: www.eclipseenterprises.com.au
Gallard Group -refer Sponsor listings
Modern Olives - refer Sponsor listings
Mount Torrens Holdings Quality. Efficiency. Taste.
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.
P: 0408 525 798
E: editor@olivegrower.com.au
W: www.olivebiz.com.au
Olivebiz
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 Extract s e-newsletter, and the Olive Levy R&D communications, R&D Insights (quarterly) and Grove Innovation (monthly).
W: www.olivebiz.com.au
The Mount Torrens Holdings team understands the blood, sweat and tears that goes into an olive harvest because we live it ourselves, year after year. This constant striving for the best extraction and oil quality has led us to import the machinery we believe in and use ourselves, Officine Mecchaniche Toscane S.p.a. One of the leaders in olive plant technology, OMT S.p.a. have been operating in the oil sector since 1936, offering flexible, reliable, and technologicallyadvanced plant solutions.
Offering state-of-the-art plant for small to large mills, all OMT S.p.a plant options are created to help you achieve the highest organoleptic and polyphenolic quality in your olives, while maximizing yield at low temperatures.
Come and talk with us about your processing needs, and get ready to make the next olive harvest your best one yet.
P: 0418 839 601
E: sales@mounttorrensholdings.com.au
W: www.mounttorrensholdings.com.au
Olive Wellness Institute
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.
P: 0488 260 303
E: info@olivewellnessinstitute.org
W: www.olivewellnessinstitute.org
Orchard Mate
Australian olive growers are doing it tough. With scarce labour, rising pest pressures, and unpredictable weather, maintaining a healthy grove is becoming increasingly challenging. To make matters worse, traditional scouting requires experienced staff to spot problems in the grove, but this expertise is in short supply.
Orchard Mate can help by using satellites to monitor your grove remotely, identifying problems that may have been missed during scouting.
Our system uses multispectral imagery and agricultural indices like NDVI to detect tree stress. We're also developing AI in collaboration with Australian growers to provide specific diagnoses like pests, diseases, and nutrient deficiencies.
With Orchard Mate, you can:
• Tackle problems early, before they get out of hand
• Focus resources where they're needed most
• Manage your grove more efficiently, with less experienced staff
Want to see how it could work on your property? Get in touch:
P: 0439630578
E: michael@orchardmate.com
W: www.orchardmate.com
PELLENC
Making your work easier while respecting nature.
Since the early 2000s, PELLENC Group has been manufacturing machinery and handheld equipment for olive harvesting, working closely with the industry to make labour-intensive tasks easier while increasing productivity. The 1489 employees at PELLENC Group are committed to the values of excellence and thoroughness in their work and passionately engaged in designing, producing, and marketing tools at the cutting edge of technological innovation. We are constantly seeking new ways to make working with nature more enjoyable and more efficient, through our conviction that it is possible to obtain better yields while also respecting the environment. Together we are pursuing our mission to work with nature while serving people.
Our PELLENC range for olive orchards includes tow behind harvester, buggy shaker, automated tarpaulin, and harvesting shaker rake. We also distribute ID-DAVID solutions for pruning, weed management, sweeping/ shredding and fertilisation.
P: 0418 800 632
E: upul.herath@pellenc.com.au
W: www.pellenc.com
Smart Commercial Solar
Smart Commercial Solar is Australia's leading commercial energy solutions provider and a trusted partner of Australian agricultural businesses. Since 2012, we’ve delivered robust financial outcomes for our customers, while championing the role of affordable energy in driving business growth, cost savings, and emissions reductions. We go the extra mile to help organisations achieve energy independence through innovative strategies, cutting-edge technologies, and exceptional customer service. Our services include:
• Rooftop and ground-mount solar systems
Battery energy storage systems (BESS)
• Solar irrigation
• Power factor correction
Bio-diesel generators
• Solar management and maintenance
• EV charger installation
More than just a solution provider, Smart are an energy partner working alongside you to reduce your carbon footprint and energy expenditure. Talk to one of our energy experts today to discover how we can help set your business up for a cleaner, more resilient future.
P: 02 9057 9710
E: contact@smartcommercialsolar.com.au
W: www.smartcommercialsolar.com.au
Tornado Pumps & Sprayers
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.
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.
P: 02 9824 8444
E: tornado@tornadosprayers.com.au
W: www.tornadosprayers.com.au
You can find out more about the event’s exhibitors and sponsors, and the products and services they offer, on the Conference website: www.nationaloliveconference.com.au.
Digital marketing: big opportunities for small business
Lauren Hamilton, Digital Narrative lauren@digitalnarrative.com.au | www.digitalnarrative.com.au
Clear information and high-resolution images that showcase your products can lead to more sales.
Top 10 most frustrating web store experiences (and how to avoid them!)
Ever spent time browsing an online store with the intention to research - and perhaps even buy - something, only to be frustrated by poor navigation, missing prices or an overly complex checkout process? It’s a common experience, and one which represents a double loss for the store owner: firstly, the loss of the sale value but also the loss of the marketing dollars invested to drive that customer to the website originally.
Avoiding common pitfalls which cause customers to “bounce” from your site or abandon their cart is essential to running a successful web store. Here’s my list of the top 10 most frustrating website experiences, and how to avoid them on your own website.
1. Not mobile-friendly
Mistake: Your website isn’t optimised for smartphones and tablets.
Example: A customer trying to buy your olives or oil on their phone struggles with small text and hidden buttons, leading them to abandon the purchase.
Tip: Choose a website builder with mobile-responsive templates, like Shopify or Squarespace, to ensure your site looks and functions well on all devices.
2. Complicated navigation and hidden pricing
Mistake: Your website is difficult to navigate, and prices aren’t displayed on product range pages.
Example: Customers have to click through multiple pages or open each product individually to see prices, which can be frustrating and
time-consuming.
Tip: Simplify navigation with clear menus and display prices on product range pages to make it easier for customers to compare and choose products.
3. Hidden shipping costs
Mistake: Customers must enter their details before finding out about shipping costs, and/or shipping costs are expensive.
Example: A customer enters all their information only to discover that shipping for a very small item is $35 (for example), which leads them to abandon their cart.
Tip: Show shipping costs early in the checkout process or offer a shipping calculator to provide customers with cost information upfront. Consider including shipping in the product prices so you can offer “free” shipping.
4. Annoying pop-ups
Mistake: Call-to-action or chat pop-ups reappear on every page, no matter how many times they’re closed.
Example: A customer repeatedly sees the same pop-up asking if they need help, which can be irritating and disrupt their shopping experience.
Tip: Set pop-ups to appear only once per visit or provide an option to permanently close them, ensuring they don’t interfere with the shopping process.
5. Ignoring SEO
Mistake: Your website isn’t optimised for search engines.
Example: If your site doesn’t appear in search results for terms like “buy Australian olive oil,” you’re missing out on potential customers searching for your products.
Tip: Incorporate relevant keywords in your content, product descriptions, and meta tags to improve your search engine ranking and attract more visitors. If this is all a bit complicated, consider hiring an SEO expert to sort things out. But beware of over-charging charlatans!
6. Low-quality product photos
Mistake: Your product photos are blurry or poorly lit.
Example: If your olive oil bottles look dull or unclear in the photos, customers might be turned off, unable to clearly see what they’re buying or consider the product quality to be poor - and decide not to purchase.
Tip: Use high-resolution images that clearly showcase your products. Good photos help customers see what they’re buying and can lead to more sales.
7. Overlooking security
Mistake: Your website doesn’t protect customers’ personal information.
Example: Customers might be hesitant to enter payment details if they’re unsure about the security of your site, leading to lost sales.
Tip: Implement SSL certificates and display security badges to reassure customers that their information is secure during transactions.
8. Complex checkout process
Mistake: The checkout process is too complicated or lengthy.
Example: Customers face multiple forms and a confusing process, which can lead to cart abandonment.
Tip: Simplify the checkout process by reducing the number of steps and offering multiple payment options to make purchasing easier and faster.
9. Not updating your content
Mistake: Your website content is outdated, and never changes.
Example: Old promotions or farm news make your business seem inactive and less engaging. Products still listed for sale but sold out at the check-out is just downright annoying.
Build your website with mobileresponsive templates to ensure your site looks and functions well on
Regularly update your site with fresh content, such as seasonal promotions, new products, and farm updates, to keep your audience interested and informed.
10. No social media integration
Mistake: Your website doesn’t link to your social media profiles.
Example: Customers who enjoy your products can’t easily follow you for updates or promotions, missing out on building a stronger connection with your brand.
Tip: Add social media buttons to your site so customers can follow you and stay updated on your latest news and offers.
Sales focus
By steering clear of these common mistakes, you can build a website shop that effectively supports your olive business and attracts more customers. Focus on user-friendliness, security, frequent updates and engaging content to ensure a successful online presence and a steady stream of sales!
• 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
Tip:
Best Practice Series
www.australianolives.com.au
olivecare@australianolives.com.au
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.
How to read an olive oil test report
Adding ‘extra virgin’ to your olive oil label is what all producers strive for, and doing so involves ensuring it really is extra virgin quality via laboratory testing. The AOA regularly receives requests for help with deciphering lab reports, particularly from newer producers, so here’s an easy reference guide explaining the terms so many of us find difficult to understand. This OliveCare® program resource also provides reminders and insight into the factors which affect the various quality parameters, and ‘best practice’ levels to strive for.
Research evidence around EVOO quality suggests that fresh and well processed, quality olive oils:
• have Free Fatty Acid (FFA) values of ≤0.4 (Australian Standard ≤0.8);
• have Peroxide Value (PV) values of ≤12 (Australian Standard ≤20); should show UV Absorption K232 values under 2.00 and K270 values under 0.18 (Australian Standard K232 values ≤ 2.50 and K270 values ≤ 0.22);
will have around 90% of 1,2 1,2 Diacylglycerols (DAGs) and these will decrease 20-25% per year under proper storage conditions (Australian Standard ≥35); will have < 1% of Pyropheophytin A (PPPs) and this will increase 6-8% per year under proper storage conditions (Australian Standard ≤17);
• organoleptically, must have NO defects and must exhibit the fruity attribute to be classified as extra virgin quality. But what does this all mean?
Let’s look at an example of an olive oil report from NSW DPIRD AgEnviro Labs.
Free fatty acids (FFAs)
Free fatty acid or free acidity (FFA) is a measurement of the release of the fatty acid chains from triglycerides, indicating the breakdown of the triglycerides. It gives some indication of oil quality based on fruit quality and handling.
It is usually given as a percentage of free fatty acids on the basis of the oleic acid, which is the dominant fatty acid in olive oil (grams per 100 grams of oil). This should not be confused with the percentage of oleic acid in the olive oil. Although FFA does not change much over the life of oil, a lower FFA level at production will contribute to longer shelf life.
FFA does not change much over the life of oil but a lower FFA level at production will contribute to longer shelf life.
Peroxide value (PV)
Peroxide value (PV) is a measure of peroxide compounds arising from primary oxidation. A high peroxide value usually indicates poor processing, and that the oil might not keep well. The final stage in oxidation is peroxide breakage, resulting in the formation of new compounds that we can perceive as a rancid smell.
Interpreting this chemical value is quite easy and useful when measured in freshly-made virgin oils, but later in the life of the oil it cycles up and down and must be related to other analytical parameters for meaningful interpretation.
Oil Peroxide Value’
Peroxide Value m Eq O2/kg 9 0 - 20
Comment(s): Peroxide Value is reported as meq oxygen/ kg of oil To convert to mmol/ kg of oil divide result by two
With a PV = 9, this is an example of a well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the oil must be less than or equal to 20 in milleq peroxide oxygen per kg/oil.
Absorbency in ultra-violet (UV)
Ultra violet absorbency (UV) is an indicator of oxidation using the UV spectrum. Called K232 and K270 (or K268), these tests measure the quantity of secondary oxidative compounds at wavelengths of 232 and 268 nanometers (nm). K232 is considered a critical marker for good quality extra virgin olive oil.
With an FFA = 0.28, this is an example of a well-made olive oil that complies with Australian Standard AS5264-2011 requirements for classification as EVOO, which states the oil must be less than or equal to 0.8% m/m expressed in oleic acid.
Oxidation can be the result of natural aging or indicative of poor handling or heating during the refining process. Delta K measures the difference between absorbance at 270 nm and 266-274 nm as a way of indicating treatments consistent with the presence of refined or pomace oil.
Edible Oil Free Fatty Acid Content
‘Edible
With K232 absorbance = 1.77, K268 absorbance = 0.12, and Delta K value = <0.003, this is an example of a well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the following absorption limits:
• absorbancy in ultra violet- K232 nm - 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 1 cm path length cell;
• absorbency in ultra-violet - K270 / K268 nm (cyclohexane)/268 nm (iso-octane) - less than or equal to < 0.22; absorbency in ultra-violet - Delta K - limit of less than or equal to < 0.01.
Fatty acid profile (FAP)
Fatty acid composition is a useful indicator of purity or the presence of oils other than olive oil. High levels of trans fatty acids can indicate the presence of refined olive oil or other refined vegetable oils in a virgin olive oil (refer table top right).
Induction time is useful to determine potential shelf life when used in conjunction with PPP and DAG testing. Used alone the method tends to over-estimate potential shelf life in older oils.
Edible Oil Fatty Acids Profile
With oleic acid composition of 68.9% and MUFAs of 70.2%, this is an example of an oil with high oxidative stability which will have a long shelf life.
Total polyphenols (bi-phenols) (TPP)
Total polyphenols or bi-phenols are the combined pool of compounds in olive oil that are in the phenolic chemical group, (measured as caffeic acid equivalent milligrams/kilogram of oil). Levels can range from 80 to 2,000 mg/kg, but are more commonly 150-450 mg/kg (ppm).
Total polyphenols is also a measure of the anti-oxidant levels in the oil, known to lower blood pressure, reduce risk of cardiovascular disease and cancer, and support a healthy immune system.
The Australian International Olive Awards’ EVOO classification of olive oil style is:
Delicate - polyphenol level less than or equal to 150mg/kilogram; Medium - polyphenol level between 151mg and 300mg/kilogram; Robust - polyphenol level greater than or equal to 301 mg/kilogram.
Total Fatt y Acids
Comment(s): Results are reported as a % of Total Fatty Acids
This oil's FAP complies with AS5264-2011 specifications for classification as EVOO.
Important: If vegetable oils base sprays are used on olive trees close to harvest for the control of insect pests such as black scale, the resultant olive oil FAP profile can be altered, compromising its EVOO classification status.
An analysis of fatty acid composition can also be used to determine oxidative stability. Olive oil that has low levels of mono-unsaturated fatty acids (MUFAs), and high levels of poly-unsaturated fatty acids (PUFAs), and/or low total bi-phenols (mild oils) will have reduced oxidative stability and as a consequence reduced shelf life.
Oxidative stability is determined by the Rancimat® (induction time) test.
Notes:
• most lay people cannot taste polyphenol levels <210 ppm; oils in the range 210-340 ppm taste slightly bitter;
• oils in the range 340-410 taste bitter;
• most lay people find oils > 410 ppm to be excessively bitter. High TPP oils will also have increased oxidative stability and a longer shelf life.
*Edible Oils Total Polyphenols
With TPP = 305 ppm, this is an example of a medium to robust oil (*TPP levels are not prescribed in AS5264-2011).
Olive Oil UV Absorption - IOC Doc No. 19
Oxidative stability index - Rancimat® or induction time (IND)
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 anti-oxidants, prooxidants or prior abuse. Oxidation is slow until this resistance is overcome, at which point oxidation accelerates and becomes very rapid. The length of time before this rapid acceleration of oxidation is the measure of the resistance to oxidation and is commonly 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 shelf life when used in conjunction with PPP and DAG testing. Used alone the method tends to over-estimate potential shelf life in older oils.
Triacylglycerols (TAGs) are the principal components (98%) of olive oil: diaclglycerols (DAGs) are formed during the breakdown of triacyglycerols. 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.
The measure used in this test is the ratio of 1,2 to 1,3 diaclyglycerols. The higher the 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 useful for assessing the genuineness of virgin olive oils throughout their life. Test Units
With an IND = 23 hours (equivalent to 23 months of potential shelf life), this is an example of an oil with high oxidative stability (*IND levels are not prescribed in AS5264-2011).
Pyropheopytin a (PPPs)
Pyropheophytins (PPPs) are breakdown products of chlorophyll. Over time, chlorophyll breaks down first into pheophytins then into PPPs, making PPPs an excellent indicator of the age of an oil.
Light and heat can accelerate the production of PPPs. PPP levels will rise quickly with heating, which makes them a valuable marker for the possible presence of deodorized oil.
An elevated level of pyropheophytins is an indicator for oil that is oxidized and/or adulterated with cheaper refined oils. Thermal treatment of oil at elevated temperatures increases the pyropheophytine A content.
PPPs greater than 17% are an indicator of unpermitted thermal treatments, old oil or the presence of refined oil.
With DAGs = 82.5, this is an example of 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 1,2/1,3 -Diacyglycerols (DAGs) greater than or equal to 35%.
Oils
with
high
polyphenol content
will also have increased
oxidative stability and a longer shelf life.
Organoleptic (sensory) analysis
Organoleptic (sensory) analysis by a trained tasting panel using official protocols is another important part of determining the grade of virgin olive oils. Tasting panels identify and quantify flavour defects and basic positive attributes in an olive oil.
In order to be classified as extra virgin, an olive oil can have no defects of flavour and must have some fruitiness.
Olive Oil Organoleptic Assessment - IOC Doc No. 15
0001
With PPPs = 1.7, this is an example of a fresh and well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the oil must have Pyropheophytin (PPPs) less than or equal to 17%.
Diaglycerides (DAGs)
1,2- and 1,3-diacylglycerol (DAGs) are breakdown products of the triacylglycerols characterized by different locations of the remaining carbons on the glycerol backbone. 1,2-DAG is high in well-made, fresh olive oil from good fruit and 1,3-DAG is higher in olive oil made from poor quality fruit, or oxidized or refined olive oils. The ratio between 1,2-DAGs and 1,3-DAGs declines steadily and is a good indicator of the age of an oil.
With no defects and a fruity attribute of 4.3 (on a scale of 10), this is an example of a flavour-balanced olive oil that complies with AS5264-2011 requirements for classification as EVOO.
Note: an olive oil sample must pass all AS5264-2011 chemistry test parameters as well as the sensory testing to be classified as EVOO. It is therefore important to also note that laboratory reports can potentially be misleading where the sensory testing report describes the sample as EVOO, when it has failed one or more chemistry test parameters.
Oil 22 hr56 m in
*Edible Oil Induction Time (@ 110°C)
Olive Oil Pyropheophytin a Content
Olive Oil 1,2 Diacylglycerols Content
Sensorial
Example 2
We have two NATA-accredited testing laboratories in Australia, so let’s also look at a Modern Olives laboratory report above. For report presentation comparison purposes, this test report is for three oils.
(Sample C) fails to meet AS5264-2011 parameters for classification as EVOO:
• K270 = 0.338 (AS < 0.22) - indicating this oil may have been subject to heating and/or blending with refined olive oil;
• Delta K = 0.011 (AS < 0.01);
• PPP = 67 (AS <17) - a high PPP with normal DAGs is also indicative of the oil being refined.
While this oil does not exhibit any sensory defects, it is certainly not a virgin olive oil.
Samples 1 and 2 meet AS5264-2011 parameters for classification as EVOO.
Applying the Modern Olives Laboratory calculator methodology, the respective potential shelf life of these EVOOs is:
Sample A: eight months from the date of testing;
• Sample B: 16 months from the date of testing.
References:
Basic chemistry - understanding test results, by Claudia Guillaume, Modern Olives, Oct 2012.
Australian Standard for olive oil and olive pomace oil (AS5264-2011). Both documents can be downloaded (AOA member login required) from the AOA website: www.australianolives.com.au.
Determining potential shelf life
For this we will use the Modern Olives calculator. The above oil had the following analytical results:
IND (@ 110ºC): 23 hours
PPPs: 1.7%
DAGs: 82.5%
FFA: 0.28%
FFA correction factor = 1.7% (if FFA < 0.4%);
Applying the above formula we have the following analysis:
IND: (23 x 1) = 23
predicted shelf life 23 months, PPPs: (17.0%-1.7%) 0.6% = 25.5 predicted shelf life 25.5 months, DAGs: (82.5%-35.0%) 1.7% = 28
shelf life 28 months.
As the IND prediction is the lowest figure, this oil has a potential shelf life of 23 months from the date of testing (providing the oil is stored under optimal conditions).
Background preparation for new olive oil co-op continues
Progress is continuing on the establishment of an olive oil co-operative business enterprise in and around central Victoria, exploring a collaborative approach to production in small-scale groves. Here’s an update from project lead Ceilidh Meo.
Ceilidh Meo, Apulia Grove Olives
We are very excited to report that there has been some great progress towards the establishment of a co-operative for small scale olive growers since the last edition of Olivegrower & Processor went to press.
Apulia Grove Olives’ application to the Bunya Fund was successful, and the project was awarded just over $21,000 (of a potential $25,000) towards undertaking a feasibility study to establish the need and interest for the co-operative to exist.
The Bunya Fund is managed by the Business Council of Co-operatives and Mutuals (BCCM), an organisation which has provided a great deal of very welcome educational support and general encouragement to the project. The financial support awarded via the grant will go towards professional service fees for business development, financial modelling and legal advice.
You can find out more about the BCCM via their website: www.bccm.coop.
Interest and issues identified
Initial surveys have been undertaken with small scale growers from the Apulia Grove Olives mailing list to determine levels of interest; also potential member problems or pain points that the co-operative may be able to solve.
Of the 350 people invited to complete the survey, the response rate was 22.9%. As project lead for the establishment of the co-operative, I was pleased with the response rate, but realise that the survey design could have been stronger.
Two thirds of respondents self-identified as “hobbyist/backyard growers”, which is consistent with the target audience for our current small batch processing business. However, I know that some of these respondents have between 50-500 trees, and some have only one or two, so their pain points will potentially be quite different. Also, the
instructions to rank some of the options in the survey could have been written more clearly.
Next phase
With that said, the results have still proven useful. 50% of respondents indicated that they would be interested to learn more about what is required to establish the co-operative, and these were sent a follow up survey relating to priorities for the potential co-op to focus on, and requesting feedback on membership models.
These respondents were also invited to attend an online Zoom meeting with Co-operative Bonds business development advisors to discuss the outcome of the surveys to date, and go over any questions from the updates so far. Another main purpose was to ask potential members to nominate to form a steering committee for the next phase of the project: determining the governance and membership rules so that the co-operative can be formally registered as a legal entity with Consumer Affairs Victoria under the Co-operatives National Law requirements.
Conference update -bring your questions!
Our next update will be provided in person at the AOA Conference in Bendigo on Thursday, 24 October, so be sure to come along with any questions you might have.
We look forward to seeing you there and continuing the discussions around the opportunities presented by small grower co-operatives.
Are you interested?
In the meantime, if you’re in the Central Victoria region, have less than 3,000 trees and are interesting in joining the founding members of the new co-op, please get in touch with Ceilidh via email at info@ apulia-grove.com.au to have a chat and share your thoughts.
Non-GMO export certification red tape slashed
The international non-genetically modified organism (non-GMO) food market is a lucrative one, however the number of countries requesting non-GMO certification for exports is rising.
So it’s good news for Australian producers that meeting the export premium market non-GMO certification requirements for produce has recently been made cheaper, easier and more efficient.
As part of an ongoing focus on export reform, the Department of Agriculture, Fisheries and Forestry (DAFF) has phased-out the use of manual processing for non-GMO certification to 37 countries, with certification now achieved through the department’s electronic Export Documentation System, EXDOC.
The change to EXDOC usage minimises the risk of fraudulent certificates and substantially streamlines the certification processes, thereby reducing the timeframes and costs involved. An additional benefit is the ability to obtain an Export Declaration Number (EDN) from the Australian Customs Service via EXDOC.
Your Go-To Digital Marketing Experts
Print-your-own system
A certificate is needed for each consignment that is exported and the new system allows exporters to print their own certificates on department security paper. Consolidated invoices are now available, reducing the administrative burden of the process.
Fee and labour savings
Certificate costs have also been reduced, saving exporters $170 per certificate for horticultural exports. It is estimated that the changes will save industry at least $700,000 per year in reduced fees.
The current labour cost within DAFF will also be reduced by an estimated 1,500 work hours per year.
For more information, go to www.agriculture.gov.au - Biosecurity and trade - Export. You’ll find a link to the Export Documentation System (EXDOC) under Resources on the right.
Waterfind: Cultivating excellence in every drop
In the ever-evolving world of agriculture, innovation is a necessity. As olive growers face a unique set of challenges, climate change, water scarcity, and the rising costs of production are at the forefront of these issues. Traditional methods that served growers well in the past are now being assessed for more sustainable and efficient practices.
One of the most critical aspects of this transition is how to manage your water resources. Waterfind offers a progressive approach to water trading and management that is poised to become an indispensable partner for olive growers.
The quantity of water delivered to your olive grove directly impacts the yield and quality of your produce. Yet water is an increasingly scarce resource, and managing it effectively has never been more crucial.
Real-time data and insights
Waterfind has been a pioneer in the water market, providing growers with a platform that not only simplifies the process of buying and selling water but also offers real-time data and insights that can help optimise water usage.
For olive growers, this means more than just access to water; it means having the right amount of water at the right time, at the best possible price.
Flexibility and responsiveness
One of the standout features of Waterfind is its ability to connect growers with a network of buyers and sellers across the country. This networked approach to water trading allows for greater flexibility and responsiveness, ensuring that growers can secure the water they need when they need it. In a world where weather patterns are becoming more unpredictable, having this level of control over water resources can make the difference.
Water Management Tool
Waterfind also offers more than just a marketplace; it provides a wealth of data and analytics that can be invaluable for decisionmaking and better water management. Using our Water Management Tool, growers can access information on water availability, and usage patterns to plan ahead, ensuring that you are not only compliant with water regulations but also making the most efficient use of your water resources.
In a time when every drop counts, this level of insight is priceless.
Sustainable business growth
Moreover, Waterfind’s commitment to innovation and sustainability aligns with the growing trend towards environmentally responsible farming. By facilitating efficient water use and reducing waste, Waterfind is helping olive growers reduce their environmental footprint while still achieving high levels of productivity.
When it comes to water management, every business is different. Waterfind can support your business to adapt to the changing landscape of agriculture and continue to thrive. We are more than just a service; we are a partner in your success, providing the water resources and insights you need to grow your business sustainably.
Get in touch
With office locations dispersed across eastern Australia, you’ll find a water broker who understands your area and needs. Contact us today at waterfind.com.au or on 1800 890 285.
Luna Experience Fungicide offers exceptional in-field control of a range of diseases in many horticultural crops. Having been a ‘go to’ option for tree fruit growers for many years, Luna® Experience is also registered for use in olives to provide an effective tool for controlling Anthracnose (Colletotrichum spp.). Its unique chemistry is designed to deliver long-lasting protection that will provide an added level of security for olive growers.
How it works
Luna® Experience is a unique combination of the active ingredient fluopyram, a novel fungicide within the `SDHI’ family (Group 7), and tebuconazole (Group 3). The combined formulation targets key diseases such as Anthracnose in olives, providing growers with an alternative option in their disease management programs.
System protection
Fluopyram reduces a fungi’s ability to germinate, colonise and sporulate on the plants’ surface. Physically it protects the plant parts by adhering to the leaf surface and slowly penetrating into the leaf over time.
As a systemic fungicide, both active ingredients are redistributed around the plant from the base of the stem to leaf tips. This results in uniform distribution throughout the leaf and a high level of disease control.
Luna® Experience also has a translaminar effect, which allows the movement of product from the top side of leaves to the underside, thereby protecting the plant’s untreated surfaces.
Luna Experience at a glance.
How to use Luna® Experience
Apply Luna® Experience in a preventative fungicide program, before infection occurs. Begin applications at or prior to flower development, one of the most susceptible stages for Anthracnose infections to occur on olives.
Always use according to the most recent registered chemical permit label (ref: www.apvma.gov.au - Registrations and Permits).
More information
To find out more, speak to your horticultural advisor or visit www. lunaexperience.com.au.
TBC September
Results announced, 2024 Sydney Royal Olive Oil Competition www.rasnsw.com.au
13 September
Entries close (All Oils), Hunter Valley Olive Show - Hunter Valley, NSW www.hunterolives.asn.au
25 September
Awards Presentation, 2024 Royal Adelaide Olive Awards -Adelaide, SA www.olivessouthaustralia.org.au
AOA National Industry Conference & Exhibition ✓ Point of sale marketing merchandise
PHA Biosecurity Levy
Peak Industry Body – Advocacy and Representation – Your voice to Government
Market surveillance and reporting ✓ Grower field days and seminars ✓ Industry communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz
AOA Facebook page
Tastebook program
Registered pesticide minor use permits holder for industry
