Positive profile for industry’s future
2015 June
Olive lace bug control The Olive Route explained Harvest reports US chemists study visit
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Contents
In this issue... Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd Publisher Hartley Higgins General Manager Elizabeth Bouzoudis Editorial Gerri Nelligan Advertising Chas Barter sales@olivegrower.com.au Production Simon Miles Subscriptions A one-year subscription (four issues) is $38.00, and includes a copy of the Australian and New Zealand Olive Industry Directory. Subscriptions commencing July 1 2014 will receive a copy of the 2015 Australian and New Zealand Olive Industry Directory. Please pay by cheque or credit card to Ryan Media. Visit www.olivebiz.com.au to subscribe. Circulation subs@olivegrower.com.au
June 2015 Issue 96
News DPI laboratories wins US olive oil contract
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2014 ARMONIA Southern Hemisphere Olive Oil Competition
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New York proves quality has nothing to do with size
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Is First Harvest EVOO’s ‘Grange’?
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Opening up The Olive Route 9 US chemists bring Olive Odyssey down under
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Profile Colin and Elisa Bertuch, Mt Buffalo Olives
Harvest Report
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Harvesting Picking time for olives in Italy
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Olive pests & diseases Management of olive lace bug
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Processing/R&D Handling bio-waste from boutique agricultural businesses
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Organics Organics: does it work for everyone
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Contributions Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as jpg files via email or should be high-quality prints or transparencies. Please indicate if articles and pictures are to be returned.
Organic? Host an intern and help grow the industry
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Printing Lane Print & Post Adelaide
Study looks at the effects of flavourings on EVOO
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Olive oil as medicine: the effect on blood lipids and lipoproteins
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Health round-up
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Olives exports Olives not salty enough for Indian standards
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R&D 31
Olives & Health
Products & Services Purchase closures 24/7
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Micro-Talc FC 8: a natural and efficient processing aid for olive oil extraction
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Website www.olivebiz.com.au ISSN 1448-5486 Conditions Opinions expressed herein are not necessarily those of the editor/publishers; information is published in good faith and we do not accept responsibility for damage which may arise from any possible inaccuracies. All rights reserved, none of the contents may be used in any other media without prior consent of the publishers. Published by Ryan Media Pty Ltd.
What’s on/Advertiser index
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Cover: I n our June Olivegrower Profile, Porepunkah growers Colin and Elisa Bertuch share their postive yet realistic outlook on the Australian industry, its achievements and challenges. Image: Charlie Brown.
News
Gerri Nelligan
Editor
We’re in the midst of harvest now, and the news is generally much better than that of the disappointing 2014 harvest. Not that it’s all smooth-sailing, of course: pests, disease, drought and rain throughout the growing season have once again challenged growers across both countries - and, as usual, it’s a mixed bag, with our annual Harvest Report growers reporting widely variable cropping levels both within and across their respective regions.
Overall, though, 2015 is bigger, brighter and better for the majority of growers, with some reporting bumper crops. Quality is also generally looking good, thanks partly to more favourable growing conditions but also to the efforts of growers to monitor and control detrimental elements in their groves. It’s great to see those pro-active efforts having such positive, and often dramatic, effects. Pest and diseases control is top of the bill, so in this edition we’re looking at the management of olive lace bug. It’s great practical advice, just in time for the spring control season. We’ve also got more advice on harvest timing, news on the latest competition successes, and an explanation of The Olive Route, a new program facilitating quality EVOO exports into China. Good luck for those still harvesting - stay warm and enjoy the read! Editor Gerri Nelligan and the OG&P team.
DPI laboratory wins US olive oil contract The NSW Department of Primary Industries (DPI) Australian Oils Research Laboratory (AORL) has won a prestigious contract to test olive oil for the Olive Oil Commission of California. The local facility was chosen over larger international laboratories for the role, its record for exceptional standards and results outweighing the considerations of increased cost and distance. AORL edible oils chemist Jamie Ayton said the contract to test the quality of olive oil from California was won through a strongly contested international competitive tender. “We weren’t the cheapest and it is not a quick service because the oil has to be exported to Australia and released from quarantine before it can be tested,” he said. “But based on our international accreditation and reputation, they chose our lab above other European and US facilities.” DPI AORL technical manager at the Wagga Wagga Agricultural Institute Belinda Taylor agreed, saying the contract reflects the faith the olive oil industry – both here and overseas - has in the science backing the Australian industry. “The Californian contract is a testament to the reputation DPI has earned on a global scale,” Ms Taylor said. Ensuring standards Ayton said that, as a premium product, EVOO must meet strict standards before it can be sold into the premium market. “Producers prove they have met those stringent standards by having their oil tested by an International Olive Council (IOC) accredited laboratory. We have achieved accreditation from the IOC for 14 consecutive years, which is another stellar achievement for our staff,” he said. The olive oil connection Ayton said the AORL has had a long and successful connection with the Australian olive industry, including carrying out research to improve the quality of oil through harvest timing and irrigation management, and maintaining quality during storage. “We have now just begun a new research project with the Australian Olive Association (AOA), funded by Horticultural Innovation Australia Limited’s olive industry levy and the
Wagga Wagga Agricultural Institute/Department of Primary Industries edible oils chemist Jamie Ayton, and technical manager Belinda Taylor, lead the AORL team recently awarded a prestigious US contract.
Australian Government, which aims at increasing exports of Australian olive oil to China,” he said. “Olive oil is increasing in popularity in China and we see this is an opportunity for Australian olive oil producers to get their product into a new and growing market. The aim is to streamline the export process, making it easier and more cost effective to export AOA certified oil to China.” Global reach The NSW DPI also has an agreement with Olives New Zealand to test more than 150 samples per year for its OliveMark quality assurance program. In addition, the laboratory is IOCaccredited to analyse olive oil from local and international producers for sensory qualities, classifying oil by smell and taste via the trained Australian Olive Oil Sensory Panel. The panel is always looking for volunteers to join them in their work. To find out more, contact DPI NSW Agricultural Institute, Wagga Wagga on 02 6938 1999. For more information on the laboratory and its testing services go to: www.dpi.nsw.gov.au.
4 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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2014 ARMONIA Southern Hemisphere Olive Oil Competition The winners of the 2014 ARMONIA Southern Hemisphere Olive Oil Competition were announced in April, with Australian and New Zealand producers once again showing our countries’ consistent exceptional quality. In the Sensorial Evaluation categories Australia was awarded three of the six awards, with New Zealand taking two and South Africa one. Australia also took one of the two People’s Choice awards and both of the Packaging category awards. ... and then international Some of these oils then surpassed the intensive final selection process of the “Concorso Internazionale ARMONIA” (ARMONIA International Competition), held in April in Seville, Spain. The winners of this final competition were subsequently announced at a presentation ceremony at the UNICEF Auditorium in Rome, Italy in May, where the accolades for our local producers continued. Australia’s Homeleigh Grove was awarded second place in the Delicate Fruity category for its Lowanna’s Paddock, while “Gran Mention” awards were received by Alto Olives (Australia) for its Robust and The Olive Place (New Zealand) for its VIRTUO. This is the first time a local oil has taken a trophy in the international ARMONIA competition and is an outstanding result, awarded from a field of 370 olive oils entered from across the globe. Armonie in the Kitchen The competition also included the Armonie in the Kitchen awards, judged on the use of extra virgin olive oil by student chefs, food enthusiasts and young chefs and this year based on theme of “Rice and EVOO”. Australian entrants took out four of the nine awards and New Zealand entrants two, with three awarded to South African entrants. Each utilised one of the award-winning oils, no doubt adding to our countries’ outstanding success. The talented young chefs will reproduce their winning dishes at the presentation dinner in Sydney on 23 June, when awards will be presented to the Australian and New Zealand winners of the 2015 international competition.
The event will also mark the opening of the 4th ARMONIA Olive Oil Competition - ANZSA Awards 2015, with entries for this year’s competition closing on 15 August. Professional Olive Oil Sommelier course in Australia The Olive Oil Academy, in collaboration with THINK Education Sydney, will this year hold the first Professional Olive Oil Sommelier course in Australia, commencing on 29 July 2015. The organisers say the course is “not only for aspiring olive oil tasters but would also interest all those who wish to learn the secrets of Extra Virgin Olive Oil and its ‘alternative’ uses in the kitchen and on the table”. For more information on the 2015 ARMONIA competition, go to www. oliveoilagency.org, and on the Professional Olive Oil Sommelier course, www.oliveoilacademy.com.au.
ARMONIA Olive Oil Competition ANZSA Awards 2015 Sensorial Evaluation Intense Fruity: 1st: Lowanna’s Paddock Homeleigh Grove, Australia 2nd: Hidden Valley Olive Oil - South Africa Medium Fruity: 1st: Virtuo Mild - The Olive Place, New Zealand 2nd: Alto Robust - Alto Olives, Australia Delicate Fruity: 1st: Leontyna Picual - Paringa Ridge, Australia 2nd: Virtuo Medium - The Olive Place, New Zealand
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People’s Choice 1st: Hidden Valley Olive Oil – South Africa 2nd: Alto Robust – Alto Olives – Australia Packaging 1st: Cockatoo Grove- Australia 2nd: Leontyna Olive Oil – Paringa Ridge –Australia Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 5
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New York proves quality has nothing to do with size Local producers once again made their mark on the 2015 New York International Olive Oil Competition (NYIOOC), with four of the 16 Best of Class awards - and Most Successful Exhibitor - going to Australian producers. Most significantly, however, this year’s results proved beyond doubt that, when it comes to quality local EVOO production, size doesn’t matter … whether big or small, we’re getting it right! When the winners of the 2015 New York International Olive Oil Competition (NYIOOC) were announced in April, local producers once again featured prominently on the list of the industry’s best, taking home a quarter of the total Best of Class Awards. Sharing the spoils Australia’s largest producer, Victoria’s Boundary Bend, took home the highest-ever number of awards in the competition’s three-year history, achieving nine for its Cobram Estate oils - this year’s produced in both Australia and the United States. Including two of the Best in Class awards, it was an achievement competition organiser Curtis Cord called “simply astounding.” Artisan New South Wales producer Alto Olives also excelled, rivaling the production giant with its own two Best of Class Awards - one for each of its 2015 entries. It was a remarkable result for the family-run company, and sales and marketing manager Westerly Isbaih says she’s “still pinching myself”. Not that they hadn’t done well previously. This was the third year Alto had entered the NYIOOC, and the two previous competitions had yielded a Gold and Silver medal respectively. “This year has taken us by surprise, though, because (a) we only entered the two oils and (b) our oils are already 10 months oils,” Isbaih said. “I know how good our oils are even 10-12 months into their shelf life, as the big polyphenol levels mean they maintain their flavour profile really well, but it’s still pretty amazing.
Alto Olives’ father-daughter team Westerly Isbaih and Robert Armstrong were thrilled with their results at this year’s New York international competition – a clean sweep of two Best of Class awards for just two oils entered.
“And two Best of Class – I wouldn’t have imagined that would happen. My role is to tell people how good our oil is, and as an EVOO judge I feel very confident saying that, but there’s no way we would have anticipated that two entries would both take out Best of Class. I was hoping for Gold, and feeling that may be achievable for one, but this result was beyond both my and my father’s expectations. “Even if you talk about the top tier of artisan EVOO, there’s obviously a slight element of luck as well.”
6 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Competition choice From the plethora of competitions around, both locally and globally, Isbaih said they chose to enter the NYIOOC because of the scope a win would have. “We looked at the press coverage they get, the reach they have, and from a global perspective, I think NYIOOC is one of the most – if not the most – prestigious. They do a really good job with their marketing so get a lot of media,” she said. “There’s a lot of time, effort and money that goes into entering shows, so for us
News
we just want the big ones on a global scale. At home the local NSW ones are important to us, and also the ones with prestige here – the national competition and the Royal Agricultural Shows.” Industry commitment Isbaih said they’re also proud to have equaled the Best of Class score of Boundary Bend, for whom she has great respect. “It feels amazing. We don’t have the money or the manpower, nor the amount of trees and therefore oil, to do what they’re doing, so for us to be a much smaller grower and equal what they’ve achieved in an international show is just fantastic. “I really take my hat off to Boundary Bend, who are at the forefront of bringing Australian EVOO to the world’s table. They have the capacity to do so, and they actually do it: they put the money in and they promote Australian EVOO. The work they do for all of us as growers is wonderful and I’m appreciative of what they do for us as a country in terms of our olive production. “And to have both our largest producer and an artisan producer win double Best of Class at a prestigious comp like this shows the level of commitment in the Australian industry to producing extraordinary quality EVOO. “There are many producers in Australia who have embraced that commitment. This confirms that we’re doing it very well.”
The winning difference Alto’s Best of Class awards were won by its Alto Robust Blend and Alto Vividus Hardy’s Mammoth, which Isbaih says are both outstanding oils in very different ways. “The Vividus, which won a single varietal category, is our flagship oil. It’s a colonial Australian varietal, which people would normally make into table olives because the oil yield volume is not good, but when we first pressed it, we were blown away with the aroma and taste profile,” she said. “And it’s really done well in many competitions over quite a few years. The taste and aroma profiles are naturally very well balanced – it’s a very sexy oil, we like to say, and very different. It does stand out from a judging point of view. “The Robust we blend every year from the Tuscan varietals we grow. It’s a beautiful well-balanced oil and appeals to people who like that profile – verdant, green, herbaceous, bitter herb, apple skin – so infinitely usable as well. It’s that classic Tuscan style of oil and it’s got that extra kick that comes from being grown in high-altitude, cool-climate central NSW. There is an imprint from olives grown in a certain area and that comes through in the oils that people make. That’s one reason why it’s such a delicious food.” The people factor Alto’s people and practices are also reflected in the oils they produce.
“We just try and do the very best within our circumstances,” Isbaih said. “We manage our groves well, we really take care of our employees on our farm, we practise minimal intervention, and we engage our customers to get feedback about what we do. We incorporate all of that into producing EVOO and table olives that we enjoy, and we hope that other people do too. “I also think working in a family situation adds a little dimension: even though we’ve grown a little, we’re still a father-daughter team, and I think that comes through in our products too. It’s me and my Dad, doing what we do to the best of our abilities and what we really believe in. “To me EVOO is not just a product, it’s a way of life, and the more I read about the history of olives and olive oil throughout generations, the more attached I get to it.” For full NYIOOC results go to: www. bestoliveoils.com/2015-results. Additional local awards NYIOOC Gold medals for Australian oils also went to Cape Schank Olive Estate and Boundary Bend, and to New Zealand producers Lot 8 and Virtuo, while Silver medals were awarded to Australian producers Camilo Estate and Boundary Bend. Congratulations to all on a fantastic result – you’ve done our local industries proud!
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 7
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Is First Harvest EVOO’s ‘Grange’? It works for wine, but does the marketing concept of the ultra-premium, limited release product work for extra virgin olive oil? Cobram Estate certainly thinks it does, having just launched the second “vintage” of its First Harvest ultra premium extra virgin olive oil. The limited release oil celebrates the start of the 2015 harvest, reflecting the intense freshness and depth of flavour found only in extra virgin olive oil from early harvested fruit. Blended by Cobram chief oil maker Leandro Ravetti, First Harvest is a blend of three estate-grown varieties, Hojiblanca, Picual and Coratina. Promotional material describes it as an “unfiltered olive oil (which) impresses with its intensity, balance and lingering palate”, with buyers invited to “pour generously…”. It’s a challenging invitation, given the recommended retail price of $40 for each 500ml bottle. Then again, that’s a lot
less per millilitre than the current $700-plus RRP for Penfolds Grange, and wine connoisseurs gladly part with that and more to obtain each new release. And really, really good, crafted, low-yielding EVOO is surely as precious and special as a bottle of wine - if you ignore the fact that it won’t age as well. Which has its benefits, of course, as the EVOO investment provides immediate enjoyment, without the need for a cellar or wine fridge and a darned long wait. All the concept needs to succeed is consumers passionate enough about quality EVOO to appreciate the value of such a special product, and be prepared to pay for the opportunity of procuring from the limited stock available. And it seems they are indeed out there, if reported sales of the inaugural First Harvest are anything to go by. Cobram Estate executive director Tim Smith said offering this style of product in the olive oil space is a new concept but that results so far have been promising, with the 3,400 bottles produced last year selling out “very quickly”. Production was increased to 4,000 bottles this year, released for pre-orders in April and delivered to retail outlets during May. Not surprisingly, stockists are carefully chosen, limited to specialist food stores and supermarkets whose clients have a decidedly “foodie” bent. Among them is Norwood Foodland, in the leafy eastern suburbs of Adelaide and near the trendy Norwood Parade restaurant precinct. Assistant store manager Jason Murnane said that while First Harvest didn’t race out the door, the interest was certainly there and they did sell all their stock. “We had it last year and it went okay. Obviously it’s a very limited market and it was a bit pricey but demographically it does suit our market, and customers were happy to give it a try,” he said. “And we had a couple of demonstrations which really helped it move. “Not everyone picked it up because of the price point but we sold enough to want to give it a go again this year.” Let’s hope the effects of our industry’s education and marketing campaigns over the past 12 months will see stronger interest and faster sales this year – and who knows, maybe we’ll end up with a growing market for elite, limited-release EVOO and consumers willing to price-bid to get their hands on it! Wouldn’t that be nice … Want to try a bottle? More information, online purchases and stockists at www.cobramestate.com.au. First Harvest tasting notes Our 2015 First Harvest is an outstanding Extra Virgin olive oil, full of freshness with an incredibly clean and crisp palate. This vibrant green oil is intense and complex, displaying aromas of freshly cut grass, green apples, tomato vine and fresh tropical fruits. These flavours persist on the palate, combining to deliver an extremely fruity and flavoursome oil with medium level of bitterness and a late balanced pungency. This unique Australian oil is ideal to use liberally with your favourite foods. Best enjoyed within four weeks of opening the bottle.
8 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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Opening up The Olive Route Many in the industry have heard mention of The Olive Route, a new program facilitating extra virgin olive oil exports to China being rolled out by the AOA. The program has been introduced to growers at information workshops around the country, but for those not able to attend, Olivegrower spoke with program co-ordinator Chris Mercer to find out how the concept works. A Western Australian grower and EVOO producer, Mercer is the president of Olives WA and a member of the AOA board. OG&P: The Olive Route is described as a “social media and e-commerce program”. How exactly will it work in terms of getting the products into the market? CM: It’s quite involved and complex, with a lot of permutations. That’s why we needed the four hour workshop to explain how it all works and fits together. As an overview, it’s a two-year project, consisting of two phases. The first is the research phase, via a project funded through Horticulture Innovation Australia (HIA) Limited using the Australian Olive Levy and Australian commonwealth funds: OL14003 – Essential Work to Facilitate Increased Exports to China, Removing Roadblocks and Enhancing Competitive Advantage.
This will research the processes we need to enable the smooth export of product through all the channels and ensure we can comply with all the regulations and other requirements. Specifically the research phase will investigate ways that we can absolutely minimise any phthalate contamination, and will carry out further lab work to ensure we can make export lab tests cost effective and compliant with all Chinese requirements. Outputs from the research phase will include an export handbook and an export code of practice, which will be a modular extension of the AOA Code of Practice. All this will provide competitive advantages for Australia which will not only make our products a winning
The Olive Route program co-ordinator Chris Mercer.
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 9
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proposition but also enable a high price position. Then using that price and quality positioning, we’ll be setting up the marketing mechanism in China. Most of the marketing will be via social media, using Chinese social media networks. This work is part of phase two, the doing part. Following that we’ll have a sustainability process, using ongoing programs to keep it live and exciting, and bringing in new and fresh initiatives to keep it lively over a period of several years. “The Olive Route” is the term we have coined for the way we intend the OL14003 research to be utilised to increase the value of Australia’s EVOO exports to China. OG&P: And how will it work logistically for growers? CM: First of all, in the workshops growers got a broad overview, setting out the complete holistic program. They were then asked if they wanted to attend the export handbook training workshop, which will be held well before the 2016 harvest, where we’ll explain all the procedures etc that they’ll need to comply with to have product ready to be picked up. They may need to change labelling, production procedures, paperwork – it’s a complete compliance initiative. Growers don’t have to change their entire farm practices, however; they could create a separate product for the program. For example, Australia doesn’t currently have any rules for phthalates, while the program will have strict requirements to be certified phthalate-
compliant. So those growers will need to create a specific product for this program which meets these requirements, and will need an export certificate for each batch they ship. It’s the growers’ choice: they can either change their entire farm practice to comply, so even their domestic product will comply, or they can have one set of protocol and procedures for their domestic product and one for certification under the program. As a small grower, I’ll just make sure my whole farm is in compliance. OG&P: The workshop invitation says the program is for producers of all quantities. Is it open to all producers or just AOA members? CM: The workshops were open to all growers; the program is open to all producers who qualify for certification under the program. For that they would have to be in the Code of Practice, which currently means that they would be members of the AOA. Then it’s a question of passing the lab tests, getting the packaging and labelling right, etc. Hopefully it won’t be an expensive process. Some of the research money is being used to find ways to reduce the lab testing costs while still satisfying the Chinese regulations and DB Schenker, our logistics partner, is providing very good packaging and freight rates. We’re trying to keep the costs down and the prices up. The whole program is designed to support premium pricing and best practice quality – and of course the social media
network marketing will be bringing out the great features of our products, and building the trust of the Chinese consumer, so that Australian olive oil is the Chinese consumer’s preferred choice. We’re trying to persuade Chinese consumers to ‘pull’ the oil out of Australia, rather than push it at them. OG&P: How will you ensure quality and labelling integrity? CM: Monitoring systems will include regular reporting and also field audits. Any deliberate breaches of the Export Handbook and Export Code of Practice would essentially be defrauding the program, and there will be ways to detect that. There’ll be fingerprinting activity and also off-the-shelf testing in China. That side of things is pretty well structured already. OG&P: You lived in China for a number of years and obviously did business there. Is it being sold, initially at least, through your existing business connections? CM: We are using all the networks of the AOA and the research partners, not just mine, but certainly we are using a lot of knowledge and connections that I established in Hong Kong and China. I have a foot in the door and know how things work there. More importantly, I know how things will work – because it’s very dynamic and what happens today will not necessarily happen tomorrow. I know how things are changing and can ensure the program works in with that change.
Olives SA and the Royal Adelaide Show announce the 2015 EVOO & TABLE OLIVE COMPETITION National Entries Welcome FOR MORE DETAILS AND TO DOWNLOAD AN ENTRY FORM GO TO:
www.OlivesSouthAustralia.org.au OSA contact 0419 815 839 Australia’s most prestigious and longest running olive oil competition since 1999 10 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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OG&P: What sort of prices can people expect to achieve and why will they be higher than those currently being achieved? CN: The current modeling has prices comparable with farmers market prices. The research includes market research in China and that will impact on our final modelling. OG&P: Who will set the sale price and price achieved by the grower/producer? CM: That will depend on the channel that they select. The program is going to provide one non-exclusive e-commerce channel and if they go through that channel then the pricing will be set to provide a premium pricing reference point. We won’t be structuring that channel just to get as many sales as possible. So a channel will be provided to establish a quality and pricing expectation in the marketplace. That’s the channel that will be provided by the program. Alternatively, if people want to go through a supermarket or wholesale channel they’re at liberty to do so, and they can always point to the program channel pricing, which hopefully will
help them in their negotiations. It gives a counterpoint to the traditional Chinese negotiating tactic of “give me a price, now give me a better price and a better one still, etc” “This is Australian olive oil”. These are the first words I want producers to say when starting their negotiations. OG&P: Is there any over-riding organisational body which will receive a cut for their overheads – i.e. a middleman? CM: There is no percentage fee payable for product within the program. And again, participants can sell through other channels if they want to. There will be a fee for certification and they’ll have to buy the label which has the authenticity tracking technology in it. OG&P: There are a number of people already successfully exporting to China, and also assistance available via Austrade. Why is this project necessary and/or a better avenue? CM: It’s a better avenue because it will move to establish a new pricing and quality platform for exports to China. It’s also a very holistic program with a lot of
avenues which solve a lot of problems. So for an exporter already successfully exporting to China, it should improve his offering, make it easier for him and he should be able to get a better price. And it will help him avoid the pitfalls. We’ve already had some of our exporters have containers knocked back for phthalates above Chinese limits. Getting lab testing and other systems totally compliant will hopefully overcome this type of issue. OG&P: Part of the certification process necessitates AOA Code of Practice, and therefore AOA, membership. The project has received substantial funding via the olive industry levy: should it not therefore be open to all producers? CM: That’s a fair point, however levy money is only being used for the research phase. At the moment to join the Code of Practice you have to be an AOA member, which is entirely reasonable because the AOA did all the work to develop and bring in the Australian Standard (AS5264-2011: Olive Oils and Olive Pomace Oils) and the associated Code of Practice. However, it is now probable that we will provide a way for non-AOA members to join the Code of Practice
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Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 11
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The Olive Route - introductory information from the AOA roadshow flyer An Invitation to Participate
The Australian Olive Association is launching an extensive social media and e-commerce program in china to accelerate the demand for Australian extra virgin olive oil. We are inviting growers large and small to attend a presentation and one day workshop in their home state, where they can learn about the program and the export opportunities that it presents.
In a nutshell
Australian olive oil is a wonderful fit for Chinese needs. It as an ancient and healthy food, produced in a clean and reputable country. The program introduces an export certification process to assure product quality and integrity, along with two innovative technologies to guarantee authenticity and freshness. Demand for Australian olive oil will be stimulated and fostered by an exciting social media campaign and extensive e-commerce marketing.
Size does not matter
The program is open to all growers, no matter what quantity of oil you have available to sell in China. The e-commerce selling platform will enable first-time exporters to gain their all-important product registrations. However, growers will not be restricted to the AOA e-commerce channel. This is just a stepping stone and a way to develop presence in China.
Your commitment
Our value proposition is Quality. This means that when your bottles of certified oil land in China, they must contain exactly what it says on the labels, not only then but for the duration of their shelf life. The new Export Certification will also help growers improve their value proposition for the domestic market and for export to countries other than China.
The AOA Commitment
The AOA will become the export certification body. An Export Handbook will be issued to participating growers and training will be made available. All compliance will be made as affordable as possible. If you missed out on attending the workshops and would like to know more about The Olive Route program, please contact Chris Mercer at chris@westerngroves.com.
by means of a licensing arrangement, so that they can then take advantage of the levy-funded export module. All of this is being considered as the program develops and we receive vital feedback from the Australian producers. The schedule of information workshops has now been completed across the country and the R&D phase is moving forward with work on the minimization of phthalates, China market research, production of the export handbook and
export code of practice, and refining of laboratory testing regimes. The next stage for producers, the export handbook training workshop, is expected to be held later in the year, possibly in conjunction with the National Olive Industry Conference & Trade Exhibition in Mildura on 14-16 September 2015. The project leaders are pleased the target of 35 growers expressing interest in the training has been well exceeded. The next steps are: Phase 1 (The Project)
12 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
• S upport for the laboratory projects • Further work on the identification and appointment of a partner lab in China • Chinese consumer survey • Further work on the Export Handbook and development of training modules Phase 2 (The Olive Route) • D eveloping funding options for Phase 2. We’ll keep you updated on progress with the project in future editions of Olivegrower & Processor.
The Australian
MILDURA Victoria - 14, 15, 16 Sept 2015 M RA G O PR
Monday 14 Sept - Conference day 1 Monday evening - Networking Dinner Tuesday 15 Sept - Conference day 2 Wednesday 16 Sept - Olive Growing Master Class @ Boundary Bend Estate
www.nationaloliveconference.com.au
EVOO Entries close: Friday 21 August Table Olive entries close: Friday 14 August Gold, Silver and Bronze Award winners will be announced on the AOA website—Tue 8 Sept Champion and Reserve Champion Awards announced at the Olive Industry Networking Dinner Monday 14 Sept @ Mildura
News
The New Zealand stage of the US chemists’ trip was organised by Olives New Zealand EO Gayle Sheridan, who joined them on a tour of The Village Press with owner Wayne Startup.
The Australian leg of their visit included a visit to Longridge Olives at Coonalpyn, a large-scale super high density grove owned and managed by Jim and Lisa Rowntree. AOA CEO Lisa Rowntree took time out to show them around.
O’Hara (standing, far left) and Blatchly received a warm welcome from The Olive Place owners Ross and Margaret Legh (front), who hosted a get together with New Zealand industry members including Leon and Anita Narbey of Narbey Olives, and Ali Skinner and Tony Overton of Takatu Olives.
US chemists bring Olive Odyssey down under Two US chemists with a passion for olive oil have recently visited our shores, gaining insight into our local industries and production practices. Patricia O’Hara and Richard Blatchly have a bent for the chemistry and health benefits of olive oil, and they have spent much of the past year on sabbatical observing harvests and production processes across the globe. O’Hara said the opportunity to visit New Zealand and Australia was an unplanned addition to their original plans and has provided them with a far more complete overview of the industry as a whole. “We really wanted to see the harvests and processes first hand, and to learn what we can from the farmers and the managers of the olive presses,” she said. “We spent five months in the Mediterranean and Turkey, and then time in South Africa, including several months as visiting professors at Boğaziçi University in Istanbul and Stellenbosch University. We very much wanted to see the production in New Zealand and Australia to help fill out our global olive tour.” Day jobs When in the US, O’Hara is Lisa and Amanda Cross Professor of Chemistry at Amherst College, Massachusetts, while Blatchly is Department Chair of Organic Chemistry at Keene State College in New Hampshire. Their shared interest in olive oil has seen them produce a scientific paper on the topic (published in the March edition of Olivegrower & Processor) along with articles for The Olive Oil Times. New Zealand The New Zealand stage of their trip was organised by Olives New Zealand executive officer Gayle Sheridan and included visits to The Olive Press, Loopline Olives, The Village Press, The Olive Place, Rangihoua and the Waiheke Olive Oil Company. They also found time to run a seminar on one evening and meet with local growers on another – all within a short five days. Luckily Gayle slotted tourist time into their schedule as well, with a day spent touring the Taupo and Rotorua regions. O’Hara said they had a wonderful time both at “work”
and “play”, and were given a resoundingly warm welcome wherever they went. “New Zealand’s emerald green valleys, brilliant bays, and twisting roadways enchanted us from the moment we arrived,” she said. “We were so impressed by the spectacular vistas of olive groves on hillsides within view of the ocean and the most pristine olive presses imaginable. And producers have come up with some very creative solutions to making mid-size groves and presses profitable – such as pressing avocados for oil in the off-season with the same equipment. “Each of our hosts in New Zealand made us feel like part of the family. This family shares a love for olives and a passion for producing absolutely the best olive oil they can – and an eagerness to learn even more from us and from each other.” Australia The Australian leg, arranged by AOA president Paul Miller, was equally as jam-packed, taking them from Melbourne to Adelaide then to Canberra and Goulbourn for their eventual departure from Sydney. Over just six days they managed to visit the Modern Olives Laboratory, Longridge Olives, Boundary Bend, the Australian Olive Oil Laboratory, Homeleigh Grove and Fedra Olive Grove – covering 2000 kms in between. Note: Patricia and Richard also squeezed dinner with your editor into their Australian itinerary – via a 150km detour to Adelaide from Coonalpyn. It was delightful to meet them and I was thrilled that they made such an effort so we could discuss their experiences. It was indeed a “big adventure”. “Grand is the word that comes to mind as we try to characterize Australia and Australian olive oil production. We realise that our nearly 2000km journey through the southeast took us through just a small percentage of this amazing country,” Blatchly said. “And where else can you view kangaroos lounging in the shade of an olive tree? “In addition to vast landscapes, we were met with
14 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
News
uncompromising aspirations for quality, and ambitious dreams of exporting to Asian markets while also supplying Australian tables.” The Australian industry also continued New Zealand’s encompassing welcome. “Everywhere we went, from labs and groves to presses and homes, we felt a warm welcome and an interest in our book project,” O’Hara said. “It was all so interesting – and delicious. The olive oil quince crumble served up by Gerri in Adelaide, along with the slow cooked olive oil dishes served by Jeff at Fedra, were culinary highlights of our visit.” So how do we compare? Having now seen the olive oil industry first-hand across the Mediterranean, Turkey, South Africa, New Zealand and Australia, Olivegrower asked O’Hara and Blatchly for their observations on how the various countries compare in their methodologies and practices, and what they see as the stand-out similarities and differences. “Each grower and each press manager approaches his olives and her oil with an individuality that you can taste in the oil,” they said. “In the Mediterranean the groves and presses that we visited tended to be older than ones we have visited in the Southern Hemisphere. Olive production in the Mediterranean is everywhere – and there is often a profound reverence for the trees, which are treated like part of the family. “In the southern hemisphere – the New World for olives – farmers and producers look forward to experimenting with new
methodologies, and are not bound by tradition. “Within this New World, the largest difference we have seen have been in the dominant methods of harvest: handpicking for most of the groves in South Africa, with only a few mechanical harvesters for the larger groves; tree shakers and mechanical rakes in New Zealand; and Colossus harvesters and retro-fitted grape harvesters, with only a few hand held rakes and tree shakers, in Australia. “While each country shares problems of low quality imported oil competing with high quality local products, the growers identified slightly different issues as their highest priority challenges: increasing local markets in South Africa, land in New Zealand and water in Australia.” A shared passion O’Hara and Blatchly said they had been welcomed with open arms in each of the countries they have visited, and given outstanding access to facilities and groves. That willingness to share is a marker of our industry, they feel, and one of which they are very appreciative. “The olive community has indeed given us generously of their time,” they said. “We found that people in this industry are passionate about what they do and when they find someone who shares that passion, that creates a special bond. “We are deeply grateful for the time that was so freely given by producers who are at their busiest time of the year. “ You can read all about O’Hara and Blatchly’s global Olive Odyssey via their blog at: www.worldolivepress.blogspot.com.tr.
YOUR RIGHT INGREDIENT TODAY AND TOMORROW
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 15
Profile
Colin and Elisa Bertuch, Mt Buffalo Olives, Porepunkah, Victoria Colin and Elisa Bertuch run Mt Buffalo Olives and Karoonda Olive Grove Retreat near the Victorian town of Bright. The working olive grove produces award-winning extra virgin olive oil and table olives, which are sold through their farm gate tasting and sales outlet. The Bertuchs also offer farm stays in their self-contained cottage, Karoonda Olive Grove Retreat. OG&P: How long have you been involved in the olive industry and what is your involvement? C&EB: We started out in 1998 with a vacant paddock on a hill facing north. We started building our house and, after involvement in short course study with Wodonga TAFE, we terraced 3ha, creating space to plant approx 900 trees of 10 different varieties in 1999-2000. We have now expanded to approximately 2500 trees, leased on two other sites within 10 minutes’ driving distance. We combine the varieties to create two distinct styles of EVOO – a fruit driven
This huge turnaround has been due to both excellent quality local production, combined with education and the realisation that many imported products are not what they claim.
oil from Frantoio and Manzanillo plus a stronger-flavoured, more robust oil from Koroneiki and Corregiola varieties. We also produce several table olive varieties including Kalamata and Verdale. We anticipate harvesting in excess of 20 tonnes this season but being a month early, the challenge will be to capture the fruit before it falls off. The leased groves are mechanically harvested by EV Olives for oil and all other fruit is handpicked. We now process our own small handpicked lots and expect to market up to 3000 litres of EVOO and Agrumato style flavoured olive oils. OG&P: What are your major markets and why? C&EB: Our major markets are local. By local we mean within 100k. We attend local producers’ markets fortnightly, supply provender outlets locally, supply restaurants locally, open our farm gate sales centre Friday through Monday and occasionally e-trade. The Ovens Valley in North East Victoria is a tourist destination and our location on the Mt Buffalo Road gives us great exposure
16 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
to passing trade. Our tourist customers have come to enjoy our products and regularly return. The local community enjoys our products and supports us at local outlets and markets, and our farm gate is rarely closed. We have enjoyed great success in olive oil shows over the last eight years, including People’s Choice Awards (Australian Golden Olive Awards (AGOA) on two occasions), Best in Show (AGOA), Champion Flavoured Oil (Royal Melbourne Fine Food Awards (RMFFA)), Gold (AGOA, Australian Olive Association (AOA) & RMFFA), Silver (AGOA, AOA & RMFFA) and Bronze (AGOA, AOA & RMFFA), which has assisted greatly with our marketing. OG&P: How did you become involved in the olive industry? C&EB: We became involved almost by default, when looking to make the best use of our aspect with a low input venture. The grape industry was saturated and returns appeared to be declining. We are dry land farmers but with good seasonal rainfall. Wodonga TAFE gave us good insights into the
Profile
industry without too many promises. Olives was the new horticulture venture for the region and with a background in arboriculture, I felt comfortable with managing trees over other plants. It grew from there. OG&P: How do you see the local industry positioned in the current global market, both in terms of its importance and comparative policies/standards? C&EB: The Australian industry has grown significantly in the short period from when we planted to today. From memory, in 1998 Australia imported more than 90% of olive products while today we enjoy the local consumption figure of approximately 45% Australian grown. This huge turnaround has been due to both excellent quality local production, combined with education and the realisation that many imported products are not what they claim. With the adoption of the Australian Standard (AS 5264-2011) we are uniquely placed globally to market our oils to a standard not previously well defined. I understand that the largest supermarket chains and even the International Oil Council (IOC) opposed the introduction of this standard. They have now accepted its existence and are working towards compliance. Australian representatives (AOA) have now had the opportunity to address international bodies on the Australian Standard. We now command the attention of the global market for both import and export opportunities. Many imports fail to meet
this standard and are discouraged from using Australia as a dumping ground for poor quality oil. Exporters who meet the standard are more welcomed internationally and have the opportunity to trade on quality rather than quantity. Some international markets are also believed to be applying AS 5264 as a prerequisite to trade, despite not having their own standard. Locally, our customers are excited that they are the beneficiaries of competition that fights for top quality EVOO. They are now spoiled for choice, especially among Australian producers.
Getting our labelling laws right seems to be a challenge. This is both in the area of country of origin and health quality ticks. OG&P: What do you see as the most significant issues facing the Australian and/or New Zealand olive industries at present? C&EB: Possibly pest and disease management, given changing climatic conditions and the introduction of variables not previously encountered. Overseas harvests have failed recently due to some of these issues. Quarantine laws need to be strictly enforced.
OG&P: What are the best ways to tackle those issues? C&EB: Stay connected to industry bodies like the AOA and support research. OG&P: Are there any things you think we’re doing particularly well or badly? C&EB: We are producing exceptional quality extra virgin olive oil that competes on the world stage. Getting our labelling laws right seems to be a challenge. This is both in the area of country of origin and health quality ticks. OG&P: What are your thoughts on the Australian olive oil standard? C&EB: It’s great. See above. OG&P: What are your hopes for the industry into the future? C&EB: Continued growth and greater acceptance of the need to pursue quality products, and see those that can, enter the export markets with those products. We hope that everyone will learn to enjoy a little more Australian grown EVOO in their daily routine. OG&P: And finally, what do you see as the realistic outcomes for the industry in the near future? C&EB: Realistic outcomes for this industry are that we continue the trend to reduce reliance on imported products as we grow the domestic market. More information: www.mtbuffaloolives. com.au.
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Harvest report
In our annual round-up of the harvest outlook around Australia, in this edition we see what’s happening in Victoria, South Australia and Tasmania. We’ll wrap up with an overview of the New Zealand harvest in the September edition.
Victoria
YARRAWONGA
A bumper year for many growers across Victoria in 2013 was followed by an average harvest in general in 2014, albeit with the usual variations among regions and growers. The 2015 season has also been difficult for some, but on both the quantity and quality fronts, overall it’s looking like another winner. Arthurs Seat Harvest was well and truly over when we spoke to David and Lisa Lindholm of Leaping Goat Olive Oil, at Arthurs Seat on the Mornington Peninsula. Carried out during (another) very wet late autumn, the 2015 harvest was a challenging one indeed - but with a highly satisfying result. “The business of growing EVOO certainly keeps us on our toes,” David said. “Sometimes I’d give my eye teeth to be north of the divide (with irrigation, of course) so as not to have to deal with the inevitable swamp which seems to develop here every winter, just in time for harvest. “The last couple of wet years have been challenging for us, with fungal issues giving me a newfound sympathy for our grape growing colleagues and a powerful appreciation for my new spray rig. The wet hilly, red clay terrain that is the home of Leaping Goat adds an extra degree of difficulty for our heavy spray and harvest equipment, and wet trunks do not respond well to the shaker harvester. “All this aside, we are pleased with our harvest quality and quantity.” Warmth and sunshine in early autumn enhanced ripening in their grove but they said the earlier harvest dates were already on the cards. “We had already planned to harvest a little sooner this year to avoid the heavy loss of fruit to birds - mostly Rosellas - that we experienced in 2014,” Lisa said. Combined with ongoing grove management, it paid off, with good yields from most of their trees. “Having had a decent pruning program over the past year, we are pleased with our yield,” David said. “We harvested approximately four tonnes, mostly Correggiola and Frantoio, on 7 and 8 May, and another 1.6 tonnes on 16 and 17 May. The oil yield was only 15%, which is to be expected when harvesting early on relatively late-ripening varieties like Corregiola and Frantoio. “We had much less fruit off the Verdale this year, as I think they struggle more with fungal problems than most and are a low vigour tree to begin with. The “Never Fruito Blancos” remain true to form and are a waste of space and fertiliser, but Lisa persists in her hope that they will come good in time!” Overall, however, all that hard work and planning has been reflected in a positive end result. “We are thrilled with the fruit quality this year. It is a great reward for all the effort put into fungal control, and we are quietly excited by the appearance and taste of the oil straight off the press.”
ARTHURS SEAT
Having had a decent pruning program over the past year, we are pleased with our yield – David Lindholm, Leaping Goat Olive Oil (Arthurs Seat, Vic)
Yarrawonga A record crop in 2013 was followed by a “reasonable” one in 2014 for the Vodusek family’s Rich Glen Estate grove, at Yarrawonga in the state’s north-east. The effects of the biennial off-season combined with a hot summer, heavy rains and increased incidence of disease, reducing the crop to 30-40% of the previous year’s harvest. The 2015 story couldn’t be more different, with comparatively little rain or heat and a crop set to rival 2013’s record. “We haven’t had a lot of rain at all – except 20mm last week, which managed to bog the harvester. A fortnight before that we had probably another 20mm but not much other than that since Christmas,” said Ros Vodusek. “We had a few little heatwaves, and a couple of weeks around 40-45 degrees, but it was a pretty short summer really. “And flower and fruit set were pretty good, with no bad weather to cause damage. We were quite worried at times because we had a few mini cyclones come through, but luckily that was January when the fruit was already set. Really it’s been pretty good the whole time. “So we’ve had a pretty big year – probably one of our biggest ever. We pulled out about 5000 trees last year, so if we still had them it would probably be bigger than 2013.” Consequently, Ros said understatedly, they’ve got “lots of fruit” and are expecting to make a lot of oil. “We’re hoping to get 120,000L of oil this year, where as last year we only got about 50,000L. It was a terrible year, mainly because of the humidity.” This year’s more favourable weather is also responsible for the much earlier harvest in 2015. “We started about a month earlier. It’s the mild weather – we had a week where it was freezing cold but then it was back to mild,” Ros said.
18 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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Harvest report
“Also this year we purchased our own shakers, so we can now harvest when we want to. Previously we found we had to harvest when the contractors were here but this year we harvested for two weeks in April, then stopped, and we’re back into it right now (1 June). “It’s great, as we’re able to control it a bit more and harvest when we’re ready, rather than we have to. It was definitely a good investment.” Even the pest and disease situation is good this year – which has no doubt contributed to the outstanding quality of the oil. “We had a lot of disease last year, so we really got on top of that,” Ros said. “And I think the fact we harvested early this year made all the difference. Anything that looked like having even a spot on it, we got straight into it and got it shaken. “We’re getting between 15-20% oil yield, which is pretty
good, and the quality is excellent. Last year we really battled due to the disease but this year the tests are coming back perfect. “The oil is just beautiful – and a lot greener this year, again probably because we’re harvesting earlier.” So with another two to three weeks of harvesting ahead, Ros’s wish list was pretty simple. “Not too much rain – but then we need it on our other crops,” she said. “And you deal with it, don’t you. It just means you have to hold off for a couple of days – and that’s the beauty of having your own harvester. “Some lovely sunshine would be good too, to keep the boys happy while they’re out there working.”
South Australia A long, dry summer was the biggest influence on the South Australian harvest this year, severely affecting crops in northern growing areas in particular. Meanwhile, other groves have crops well up on last year’s … and the variations continue, following the unpredictable pattern of the 2014 harvest. Willunga
AUBURN
We had good flower and fruit set in our irrigated groves but poor to none in the couple of unirrigated patches we have.
WILUNGA
” – Chris Tankey, Tan Kee Estate (Auburn SA)
The story at Michael Johnston’s Willunga grove is quite a contrast to last year’s. His Michael’s Olives label will have a lot more product to sell this year, with a crop almost twice the size. “We have probably double on last year overall, because all the varieties cropped,” he said. “We had hot winds and the very long, dry spell, and we were trying to keep the water up for January, February and March. Luckily we did have a bit of rain, which kept them going better than irrigation.” Growers in the north of the state, Johnston says, “seemed have had very thin time of things this season,” while southern groves were a little better off. “Around Peterborough the lack of spring rain affected the fruit set, although there was good flowering,” he said. “Beetaloo had no crop but Bundaleer wasn’t too bad. “The Fleurieu region fared a little better, with most growers having improved yields this year. Although the very dry months did take their toll, overall quantity is up. Hot winds in November do upset fruit set as well, and some growers had this problem. “Quality also seems to be very good, although it does depend on timing and the mix of fruit to extract the best flavours, and with erratic ripening this can be confusing.”
Figures from the north are coming in already, and Johnston says percentage oil yield is average at around 17.5. Southern growers are also reporting their yields as “not too bad”, at around 18% for some varieties. His own grove’s yield was similar. “We got around 18% from the Koroneiki and about 17% overall, which is pretty good for us,” he said. “And it’s probably as good as anyone had this year.” What hasn’t been average is the pest and disease situation, along with a “complicated” ripening period. “We’ve had a little bit of anthracnose of one of our varieties this year. We’ve never had a problem with that at all,” Johnston said. “It’s a fungus, so needs moisture and heat, so probably rain at the unusual time and then the heat after brought it on. We’ll be spraying through winter and spring for that. “Otherwise there have been no reported outbreaks of pests and diseases across the Fleurieu, except for the very minor anthracnose.” As for timing, overall SA growers are also experiencing an earlier harvest this year.
20 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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Harvest report
“Some harvesters are a week or 10 days ahead,” Johnston said. “It’s the cold snap. Some have ripened, some are as green as grass, and I put it down to the sudden cold weather. In the north ripening is stop-start, thanks to the dry months at the beginning of the year, then a little rain, then cold snaps in between. In the south ripening is also all over the place. “The gut feeling is that it’s going go longer this year - just to complicate the season.” Auburn Chris and Lyn Tankey’s Tan Kee Estate grove could have done with a little more to drink this growing season. Auburn, at the southern end of the Clare Valley wine-making region, isn’t exactly known for wet summers but this year brought a new meaning to the word dry. In fact, the weather in general has been anything but the norm, and its effects seemingly just as variable. “It was a very dry summer. We usually have at least one significant rain event around November to January but this year there was very little,” Chris said. “We also had generally northerly winds, which can be damaging, but they didn’t seem to have much effect this year.”
As a result, Tankey says, flower and fruit set were variable across their groves. The crop has followed the same pattern. “We had good flower and fruit set in our irrigated groves but poor to none in the couple of unirrigated patches we have,” he said. “In terms of fruit quantity, we had a good load on our Manzanillo and medium-to-heavy on our Frantoio, although that was a bit patchy. On our home block we had no fruit on the unirrigated trees but a medium crop on the irrigated parts.” The Tankeys had finished their harvest by late May, having picked only around 60% of their fruit – “we lose money by picking the rest”. Oil yields were low at around 12.5-13% - no doubt as a result of the long period without rain – but quality is “pretty good, though perhaps not as good as last year”. (Most likely that means it’s still darned good oil, given that the 2014 Tan Kee Estate Koroneiki won Gold and Best of Show in last year’s Olives South Australia Competition – Ed.) And on the upside, the dry year meant little in the way of pests and diseases in the Tankey’s groves, which are managed with as little chemical input as possible. “We had a little anthracnose in one portion of the Manzanillo, which seems to be more susceptible to the infection, and otherwise a pest and disease free year,” Chris said.
Tasmania Tasmanian growers have had a welcome change from the past few years’ uncharacteristic weather, with yields looking generally higher in 2015, however those more predictable winds and frost have once again taken their toll. Abbotsham Cradle Coast Olives’ Carol and Tony O’Neil had a “brilliant” year in 2013 and a “mixed bag’ last year, with unseasonal weather producing lower fruit quantity but higher oil percentages. This year’s weather has been far more friendly to the region’s olive growers, deemed “generally satisfactory” overall throughout the season. “We had good intermittent rainfall at critical times and slightly above-average temperatures,’ Carol said. “A very cold snap for the first half of May slowed down what would have been a particularly early harvest. Timing is still generally a week to fortnight earlier than last year.” Flower and fruit set were also “generally very good”, and the good fruit-set has transformed into above-average crops. “At this stage most growers appear to have very good fruit quantity, albeit some fruit is a little small, most likely due to the incapacity of the trees to cope with such a large crop,” Carol said. Things are also looking far more positive on the pest and disease front this year – and outstanding in terms of quality and oil percentages. “Evidence of fungal disease and sooty mold (citrus scale) seems to be diminished in comparison to the last couple of years. That’s perhaps due to the drier summer/autumn we’ve had,” Carol said. “Cradle Coast Olives has now pressed 10 tons from 20 or so groves across the state and the oil coming off the press
ABBOTSHAM
NEW NORFOLK
is exceptional. The median yield is 14%, which is good for Tassie so early in the season. Even the small desiccated fruit following a couple of severe frosts is presenting very well.” And just on those frosts, Tony knows of one grove which has just seen its worst frost ever – and still made oil. “They copped -6 degrees at the weekend (May 23-24). They’d never had it so low in the history of the grove – 14 years,” he said. “But they were able to get a ton off immediately and the oil seems to be remarkably OK.” It’s not surprising, therefore, that what Carol and Tony want between now and the end of harvest are:
22 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Harvest report
Evidence of fungal disease and sooty mold (citrus scale) seems to be diminished in comparison to the last couple of years – Carol O’Neil, Cradle Coast Olives (Abbotsham, Tas).
“No more frosts and plenty of sunshine. Several groves have experienced severe losses in exceptional frosts over the past fortnight, getting down to-5.” New Norfolk It’s also been a frustrating time for Bob and Anne Ashbolt and their neighbours over the past couple of years, with uneven fruiting due to poor weather conditions. Uncharacteristic wind, rains and heat all took their toll on producers in the region last year, with quantities considerably down on previous years. Weather throughout the 2015 growing season has once again been unusual, but in a far more positive way. “It has been one of our kindest years for a while, with an exceptionally warm but dry spring and winter, average summer daytime temperatures and warmer than average night-time temperatures. In the Derwent Valley the summer was not as warm as it has been the last two years, but still 0.7 degrees warmer than the long term average,” Anne said. “A very dry start to autumn was then followed by a superb wet break at the end of April. “And this year, the cold has come on more gradually and steadily, rather than the normal extreme cold snap which usually occurs at the beginning of an otherwise warmish May. Maybe the trees have had a chance to acclimatise to the onset of winter, which is very unusual.” Flower and fruit set have for some, unfortunately, once again suffered at the hands of winds this year. “Some growers have had extraordinary fruit set (perhaps brought on by biennial bearing and an off-year last year), while others in the east have had long periods of wet weather which interfered with their flowering and fruit set,” Anne said. “Winds were predominantly easterlies, instead of the prevailing westerlies, and these easterlies also brought aboveaverage rainfall. “Even in our inland grove, because of the change in prevailing winds, there are some odd trees that seemed to have had very poor fruit set. “However, overall it is above average this year and the quantity of fruit is looking good at the moment - but as we haven’t yet commenced harvest, it is still too early to tell.” It won’t be long, however, as harvest timing is the one element following traditional patterns. “Harvest is pretty well spot on in timing to other years, with most growers starting to first pick their fruit in the last week of May/early June,” Anne said. “Fruit picking usually continues through to the end of July, with the odd grower coming to the press in early August. At Ashbolt Farm, we generally finish harvest in late June/first week of July.” Pest and disease-wise, things are looking very positive this year – except for the feathered variety. “Our groves have had a wonderful year - free from any issues so far,” Anne said.
“It seems to have been a good year for most growers, at least in the south of the state, as well. Those that normally get struck with sooty mould have said the dry conditions in spring and summer have reduced sooty mould considerably. “The dry seasons has seen a build-up in bird numbers and increasing bird pressure, however, with some growers complaining about how many olives have been taken this year already.” The Ashbolts are also pretty upbeat about the outlook for quality and oil yield. “It’s too early to tell but it has been a good fruit set, a good warm season, a wonderful flush of heavy rains in early May and a dry season since. We’re hoping that this will be reflected in the quality and quantity of oil yield – and we will know by the end of June. “The Tasmanian olive harvests seem to bear a strong resemblance to the quality and quantity of the Tassie wine harvest picked a couple of months before. So we are all crossing our fingers and toes, as the Tasmanian wine harvest this year has had bigger than average yields and above-average quality of fruit.” And to make that happen, between now and the end of harvest they’d like: “Overnight temperatures to be in the positive, no frosts, no rain (though a shower or two wouldn’t hurt), warm sunny days on harvest days and a trip to the Bahamas at the end (we wish)!” I’ll bet there are a lot of you out there finishing up harvest and keen to join them – Ed.
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Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 23
Harvesting
Picking time for olives in Italy Brian Chatterton
Building on the practical information shared by York Olive Oil Company and The Olive Centre in the March edition of Olivegrower & Processor, here’s some more great experiential advice on harvest timing from Brian Chatterton, an Australian ex-pat living and growing olives in Italy for the past 20 years. Traditionally in this part of Umbria the olives were picked on St Catherine’s day, 26 November. This was the day, later confirmed by scientific research, when growers obtained the maximum yield of oil. Before that date the increase in the oil in the fruit accumulated faster than the loss of fresh weight due to fruit fall. After 26 November the trends reversed and the trees produced less oil. The increase in the percentage of oil in the fruit is mainly due to dehydration. In the meantime, fruit fall starts to accelerate and total yield of oil (fresh weight of fruit/X percentage oil in the fruit) falls. The St Catherine’s day optimum had been established over hundreds of years of experience but was confirmed by careful measurement. The scientific measurements showed that the date of maximum yield varied from year to year but only by a few days. That was in spite of a considerable variation from year to year in the percentage oil in the fruit. Flavour vs yield That tradition has now faded. We now pick our olives three weeks earlier, as we want a higher flavour content and are prepared to sacrifice some oil yield. In fact many olive mills pay a premium for oil picked before 15 November. The actual day we start picking is determined by the weather. We aim for the first week in November but November is our wettest month, so we cannot be that precise but must make the most of any window of fine weather around that time. Colour and ripeness Our grove, like all small groves in Italy, is planted to a mixture of varieties to ensure good pollination. We pick the whole grove in a single operation as it would be too complex to select out one variety at a time. The colour of the fruit is different for each variety. The Leccino is always completely black while the Frantoio is mostly green. Other varieties are various colours in between. The colouring of the
9% and 10% oil content, but the quality of the oil was excellent. Don’t rely on colour Of course St Catherine’s day is specific to this part of Umbria and other parts of Italy with different climatic conditions have their own traditional time of picking. But what does one do when there is not a traditional day to work from? I had this problem when I was advising a research centre in China that was experimenting with olives. They failed to harvest a significant crop year after year, as the olives fell on the ground. They were using the colour chart and waited for the olives to colour. Unfortunately, the fruit fell on the ground before it reached the required colour on the chart. I think the same would happen here with our Frantoio if we used the chart. flesh develops some time behind the skin colour. While it is too late to do anything in that season, we are worried about our oil quality if the paste in the malaxer is too dark and make a resolution to pick earlier next year. Following that resolution through is not easy unless we have a break of fine weather. Olive fly Last year was exceptional. We had the worst attack of olive fly for many decades. In our area most growers did not pick any olives at all. The production for Umbria as a whole was down by about 75%. The grubs of the fly not only eat the fruit but also allow bacteria and fungus attack to enter. The oil from heavily infected fruit is so full of these off flavours that it is not worth picking. We managed to control the fly to a considerable extent but were worried that we might contaminate the oil with off flavours from the fungus if it developed in the small percentage of fly infected fruit. We therefore picked two weeks earlier still – mid October. Our percentage suffered badly, as we got only
24 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Fruit fall pattern I suggested that they start by defining their pattern of fruit fall. As it is similar every year, that would provide them with the point when harvesting should finish. As the olives mature they fall on the ground but the rate accelerates as the maturity increases. They could put a net under a tree and measure the olives that fell every few days and from this construct a graph of fruit fall. It would vary with winds and storms but these variations will smooth out in a graph. Of course this is no use for that season but as the pattern is broadly similar every year, with a variation of only a few days, they would know what to do in future. Look back and learn Once you have determined the point at which harvesting is too late, one can work backwards to obtain a balance between yield and flavour. Brian Chatterton is the author of “Growing olives for quality oil” (Pulcini Press) which is available on Amazon Kindle.
Harvesting
Maturity index: ripeness affects both flavour parameters and yield and is sometimes judged by fruit colour. Chatterton recommends fruit fall pattern as a good indication of ripeness. Image: How to process winning oils, Pablo Canamasas
Maturity index (MI) A method developed by the Institut National de Recherche Agronomique (INRA) and the Estación de Jaén (Spain) was used to evaluate the maturity index. This entails assessing the colour of 100 olives taken at random from a 1kg sample and assigning them to one of eight colour classes ranging from olives with a deep green skin to olives with a black skin and violet flesh. The index is calculated as follows: MI= (0xA+1xB+2xC+3xD+4xE+5x F+6xG+7xH)/100 where A, B, C, D, E, F, G and H are the numbers of
olives belonging to classes 0 to 8. The characteristics of each class are: A: deep green skin B: yellow or yellow-green skin C: green skin with reddish spots over half of the fruit (start of colour change) D: red to purple skin over more than half of the fruit (end of colour change) E: black skin and white flesh F: black skin and violet coloured flesh halfway to the stone G: black skin and violet coloured flesh almost to the stone H: black skin and dark flesh all the way to the stone
The IOC (International Olive Council) Maturation Index uses a similar guide to colour descriptive as a guide to the stages of ripening. The big decision Growers must decide whether to harvest for quality or quantity. Many Australian growers harvest early for quality and may harvest earlier than normal, say around 3. For quantity they may harvest late at say 5–6. For table olives growers should pick when the olives are looking the nicest at the green or black stage.
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Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 25
Olive pests & diseases
Management of olive lace bug Dr Vera Sergeeva
“We have had a lot of trouble trying to control lace bugs this year. When we reach into the trees, our arms are covered with lace bugs.” “Our grove is surrounded by Ironbark trees, and I guess the weather has encouraged the lace bugs to multiply. Two nearby olive groves are decimated.” Every year I receive several emails like these about olive lace bug (OLB). It is a serious pest on olive trees, which can cause heavy defoliation and total crop failure if not managed effectively. Effective control depends just as much on making sure that your olive trees are really healthy as it does on controlling the numbers of OLB by spraying. So I suggest you focus on three important things: • tree health • identifying OLB presence early in the spring • early, effective use of insecticide sprays. Tree health Healthy trees – even alongside heavily infested unhealthy trees – will repel attack by OLB and stay healthy, and continue to produce good fruit. But stressed trees, short of water and important nutrients, will succumb readily to OLB attack. For those in more rural areas, it’s also important to note that, in spite of its name, olive lace bug is in fact an endemic native insect in Australia, which attacks eucalypts and other trees. Olive trees which are close to eucalypts are therefore likely to come under heavy pressure in “bad” OLB infestation years. So to nurture olive trees which resist OLB, work on: • Adequate water supply in a dry year This may involve irrigation, but also think about careful positioning of the trees, mulching, and building up the organic content of the soil. You can control the size of your trees by pruning– “right-sizing” the tree for the water supply it has access to. And remember that trees high on a slope will probably get less water in a dry year. • Good soil nutrition Look carefully at your soil and leaf analyses and deal with any significant deficits. Get the plant biology working so the trees look healthy, with a dense leaf colour.
• Magnesium and leaf chlorophyll Chlorophyll is the stuff in the leaves which makes photosynthesis possible. It is vital for health and a component which is damaged by OLB attack; the leaves go yellow. Magnesium builds chlorophyll and helps the tree resist OLB attack. So look hard at the soil analysis and work on the Ca:Mg balance. You may have to spread some dolomite to raise the Mg content. Identify OLB and monitor the spread OLB does not “just happen”. OLB overwinters in and around your grove, as both adults and eggs in protected places. In spring the eggs hatch and go through several wingless stages (instars) before turning into the winged adults, which spread across the grove and lay more eggs. The full life cycle is only 12 to 23 days, so you have to move quickly to stop them. You may find that in your grove the OLB start to appear in the same places each spring, quite often spreading from south to north. But if you can see where they are hatching and spray them in their early stages without wings, you can both stop their spread, and prevent the laying of eggs. Early, effective use of insecticide sprays I am in favour of avoiding the use of complex chemical insecticides because they may have risks to human health, and because they tend to kill beneficial insects as well as the OLB. Horticultural spray oils* are simple, easy to use safely, and are kinder to beneficial insects, but they do depend on the spray fully “wetting” the instars and insects. And since the instars and insects live on the underside of olive leaves, the spray equipment must be set up carefully to saturate the undersides of the leaves right across the tree. Note: horticultural spray oils*, are oil-based products used to control pests. Most horticultural oils available are plant-based (vegetable/cooking oil) and petroleum-derived (horticultural mineral oil, dormant oil, summer oil, supreme oil, superior oil, white mineral oil) usually refers to particular types, uses or brands of petroleum oil. When you are choosing your spray oil, make sure that you respect the regulations in your state. Potassium carbonate is
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Har vest timing
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26 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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Olive pests & diseases
used successfully as a foliar nutrient spray, and also helps to control OLB and black scale. Some growers have successfully used it in combination with spray oil. Importantly, when using petroleum-based spray oils: • do not use more than an annual total of 3 % of petroleumbased spray oils in tropical and subtropical climates, and 2.5% in temperate climates • do not use more than a 0.5 % concentration of oil with a copper spray • do not apply an oil spray within one month of a sulfur spray • do not apply oil sprays in temperatures higher than 35°C or when relative humidity exceeds 90% (if high temperatures are forecast, spray in the early morning or late afternoon) • do not apply oil sprays to moisture-stressed trees, that is, trees lacking water and waterlogged trees. So in a nutshell … For effective control of OLB in your grove, try to: • Spot the start of the infestation early, so you don’t have many trees to spray. Start looking in late winter. • Spray those trees very thoroughly. This is much easier if you don’t have many to spray because the infestation has not spread. • Go back and check again at weekly intervals, and immediately spray any new infestations. Follow these guidelines and you’ll find that healthy trees, early spotting of hatching insects, and thorough early spray treatment can help you beat olive lace bug this season. For more information, or assistance with pest and disease identification and treatment advice, contact Dr Sergeeva at sergeeva@tpg.com.au.
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Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 27
Processing/R&D
New Israeli technology can process olive oil mill and other agricultural processing waste, producing bio-gas and clean water for irrigation while solving the annual problem of bio-waste disposal. It’s another great environmental initiative to come out of Israel, following on from the Olivebar renewable energy project we reported on in the June 2012 edition of Olivegrower.
MISTOWW: handling bio-waste from boutique agricultural businesses
Rivka Borochov
Hitting three birds with one stone is a new Israeli technology that can process winery leftovers, olive oil mill and cheese-making waste, producing bio-gas and clean water for irrigation. Developed by the Israeli water company Peleg Hagalil and MIGAL Galilee Technology Centre, this portable sewage treatment plant called MISTOWW Mobile Integrated Sustainable System for Treatment of Organic Waste Water - is built to handle heavy biological loads from small boutique agricultural businesses. More and more people are setting up organic farms and wineries, but they have a quandary: how to deal with the waste that the sewage systems can’t handle. Large olive-oil mills, wineries and cheese factories normally build their own on-site sewage treatment plants, but the cost is too high for boutique business owners and instead they often pollute the environment. The problem is so widespread that the European Union has helped finance this Israeli-led solution to provide an outlet for change. MISTOWW’s mobile waste treatment unit can be shared among businesses or within a co-operative to offset the cost of investing in a permanent water treatment plant. Mobile-minded “The European Union understands what the project is about and is interested in investing in it. We provide a solution for a real problem that we have identified firsthand,” says Eddie Schossev from Peleg Hagalil. His company financed the other half of the budget to develop the MISTOWW prototype created at the MIGAL center. Peleg Hagalil owns the technology IP. “Our solution is based on a system that can be transferred or moved from one place to another. If you build a very big refinery you will build or invest in your
Waste from small olive presses and other agricultural processes like winemaking can pollute surrounding soil and water sources, causing long-term environmental damage.
own waste treatment solution,” Schossev says. “But if you are small enough, it would not be cost effective to build your own solution. MISTOWW is portable so it can be shared among several businesses.” Schossev explains that biological waste dumped down the drain from agriculture damages sewage treatment plants because it interferes with the bacteria that break down the waste. And byproducts left from olive mills and wineries can’t be dumped on land, because they are harmful to groundwater. In Israel, the consequence of illegal dumping, especially from olive-oil presses in and around small Galilee villages where environmental awareness may be lacking, is a regular suspension of sewage services every year around olive-pressing time. The system simply can’t handle the waste, and it takes time for the bacteria to bounce back. “We are dealing with very diverse populations here in Israel - Jewish, Arab, Druze - and all kinds of systems. The variety of infrastructure is quite immense and is lacking in some places,” says Schossev, whose company has a keen interest in changing the way small businesses process their waste. Three steps, three rewards MIGAL researchers Professor Giora
28 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Rytwo, Professor Iggy Litaor and Hassan Azaizeh developed the three-stage technology. In the first stage, the MISTOWW system settles the organic waste, separating it using polymers and a type of clay. In the second stage, a unique bacteria “fixes” the waste for bio-fuel. Finally, leftover water is processed internally in an “accelerated wetland” - all contained within the mobile unit. Researchers estimate that MISTOWW will be able to process 20 cubic metres of water per day, but field tests at the Dalton Winery, and then later at oliveoil presses elsewhere in Israel, will give the developers a precise handle on how the system will cope with different kinds and concentrations of bio-waste. The company is seeking investments to bring the technology from prototype stage to a full-fledged product. It’s anticipated that units can be sold directly to boutique businesses, or licensed to developers who would like it as part of their platform of technology, says Schossev. In the coming year, the project co-ordinators seek to set up a couple more pilot plants in Europe as a proofof-concept to small businesses there. The industry doesn’t tend to latch onto new ideas quickly, explains Professor Uri Marchaim, who also heads MIGAL’s department of biotechnology and regional development, so demonstration sites must be set up to show how the technology works. This will likely be co-ordinated through MISTOWW’s two European partners: the University of Patras in Greece and CETENMA Technology Centre for Energy and the Environment in Spain. This article is printed with permission from the Israel Ministry of Foreign Affairs: www.mfa.gov.il.
Organics
Organics: does it work for everyone? Annabelle Bushell, Industry development officer, Australian Organic.
In my role as industry development officer with Australian Organic I have visited a number of horticultural growers in Western Australia, Victoria, New South Wales and Queensland, with more growers and regions to come. What is apparent is the need to carefully build the supply capacity of the certified organic industry. It is touted that the industry is growing significantly due to a rapidly growing retail sector. However, I’m seeing from a production point of view that the inherent size of the sectors, particularly within fresh produce, results in a fragility that needs careful consideration and planning by those entering the organic industry. Some of the most important of those include: Is what you want to grow already available? It takes a significant mind set change and a high level of management to implement organic systems. There are producers who have been in the industry for some time and they carry the knowledge of specific organic production principles. It isn’t about protecting these farmers at all costs but if development saturates markets, loss of existing profitable businesses is possible – threatening the overall strength and sustainability in the long term. So understanding the market before you take the leap is critical.
Who is your customer and what do you need to do to be ready to sell to them? If you’re thinking about entering the certified organic industry, you need to understand the end market. If you are a producer, are there additional systems you will need to put in place to meet customer requirements? For example, larger retailers will require at least Freshcare certification, and quite likely implementation of their own quality assurance system. This market information is critical for a producer to know. It’s just as important as knowing where to go to build technical and organic production knowledge. With this in mind, in the coming months Australian Organic will develop materials to help members access market information. Keep an eye on our website for updates. This article was contributed by Annabelle Bushell on behalf of Australian Organic, incorporating Australian Certified Organic (www.aco.net.au) and Organic Growers of Australia (www.organicgrowers.org.au). For more information go to www.austorganic.com. Annabelle’s role is funded by Horticulture Innovation Australia Ltd, with co-investment from Australian Organic Ltd and funds from the Australian Government.
Organic? Host an intern and help grow the industry The Organic Federation of Australia (OFA) believes there is a great future for young people in organics. Figures detailed at a recent industry event showed growth of 15.4% per annum since 2008 and 18% in 2014. The OFA has therefore launched the National Organic Intern Program (NOIP), in partnership with the National Environment Centre (NEC), to help young people get started in the industry. Aiming to support the growth of the organic industry across Australia, their target is to see 100 young people enter organic farming each year. The OFA is seeking interest from farms - community and privately-owned, certified and in-conversion - which are looking for a new and innovative way to attract the next generation of organic farmers to the land. They are also seeking registrations of interest from intern candidates who have completed a Certificate IV in Organic Agriculture or Certificate IV in Permaculture, or have another significant
Program details
educational standard in Organic, Biodynamic or Sustainable Agriculture. Recognised Prior Learning (RPL) from students who have completed PDC from accredited educators towards the completion of a Certificate IV will also be considered. Successful candidates will be students or interested parties who can demonstrate their interest and background in organic or biodynamic agriculture, together with a strong longterm interest to be change makers in the way food is grown and distributed in Australia. OFA’s aim is to build business for the growing organic sector by attracting a new stream of energy among food growers.
Internships: • 3, 6 or 12 month duration • live on/off farm option • choice of type of farm/area/size • possible AUSTUDY subsidy to assist with living expenses (STA) • initial cost of $525 includes OFA Internship Membership for 12 mths ($75 value for individual member) Host farms: • flexible internship arrangement, 3, 6 or 12mth duration • AUSTUDY subsidy to assist with intern educational/labour cost (STA) • initial cost of $995 includes OFA Intern Farmers Membership ($195 value for Business 100 Member) for 12 mths. For more information on hosting or obtaining an internship, or for online applications, go to: www.ofa.org.au and click on Intern Program.
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 29
Olive exports
Olives not salty enough for Indian standards Exporters of table olives to India – or those thinking of entering the Indian market, should be aware of a recent issue regarding labelling and salt content. Reported by Indian food and beverage news service fnbnews. com, the issue involves 40-60 containers of imported table olives deemed to contain lower levels of salt (as sodium chloride in brine) than those deemed necessary as a preservative by Food Safety and Standards Authority of India(FSSAI) regulations. The containers are currently being held by Indian Customs and are unable to be sold into the Indian market. The report cites food importers blaming the differences between FSSAI import standards for olives and the international food standards set by the Codex Alimentarius Commission. Codex Alimentarius is the organisation responsible for setting international food standards, guidelines and codes of practice for the safety, quality and fairness of international food trade. While Codex regulations allow only one per cent maximum sodium chloride content in olives, the FSSAI calls for a minimum five per cent content. Indian food importers claim this level is excessive, and even “harmful to health”, claiming that even at a standard two per cent salt content olives need to be “washed thrice before consumption”. The problem, they say, is that FSSAI standards are outdated, particularly in regard to products like olives, and that they do not cover new global technologies for food preservation. The fear is that, with new ingredients such as olives rapidly gaining popularity among Indian consumers, these issues – and importantly, the costs involved – will stymie the continuing importation of such products into the future. On the upside, the FSSAI has introduced a new, simplified application process for food import clearance, particularly in regard to documentation. The need for a notarised affidavit has been replaced with a self-declaration system, aimed at reducing the timeframe for clearance of import goods. Codex response In response, on 25 May Codex posted the following information on its website:
of olives being held up at customs at ports around the country due to irregularities concerning the amount of salt in the brine solution being used to preserve the olives. The article cited national and Codex standards. Understanding Codex The Codex Standard for Table Olives was revised in 2013 to harmonise provisions with the corresponding International Olive Council (IOC) Standard for Table Olives. The two standards can be considered as the international standards that should be used as references for international trade in table olives and olive products in general. For treated olives the minimum sodium chloride (salt) content is 5.0% in both standards and for other types of olives it is even higher (natural olives 6%; dehydrated and/or shrivelled olives 8%). The minimum salt content for pasteurised treated and natural olives is however governed by GMP (good manufacturing practices) as the olives are pasteurised to contain microbial growth/contamination and so the salt content in the brine should be less in comparison with other types of table olives. In such cases, trade partners therefore decide bilaterally the most suitable physico-chemical characteristics of the packing brine.
Trade in olives A recent online article in Mumbai reported on containers
Sources: www.fnbnews.com; www.codexalimentarius.org
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R&D
Study looks at the effects of flavourings on EVOO The consumer market for flavoured olive oils is growing rapidly, as is the number of producers adding them to their product range. That dynamic growth has also reflected in the inclusion of flavoured olive oils in an increasingly number of competitions, including our own national awards events. With that in mind, we thought this new research particularly timely for those contemplating a move into the flavoured-oil market. Researchers in Portugal have studied the effects of flavouring ingredients on the quality and attributes of olive oil. In the study, published in the journal LWT - Food Science and Technology, various flavouring ingredients commonly used in Mediterranean cuisine were added to olive oils from the Cobrançosa cultivar. Garlic, hot chilli peppers, laurel, oregano and pepper were the culinary additions, with evaluation carried out on the influence of the flavourings on olive oils quality, fatty acids profile, tocopherols and tocotrienols composition, antiradical activity, total phenols content and oxidative stability by the application of chemometrics. *Note: chemometrics uses mathematical and statistical methods for the analysis of chemical data. Major results from the report abstract included: • the addition of garlic induced an increase in free acidity values from 0.6 to 0.8%, however the remaining quality indices were not negatively affected; • the fatty acids profile changed but values remained under the limits of extra-virgin olive oils • the olive oils were nutritionally enriched due to an increase
in vitamin E, mainly in oils flavoured with hot chili pepper (198.6 mg/kg) Among the most significant findings was the influence on antioxidant properties: • total phenols content decreased in all flavoured olive oils (control with 345.7 mg CAE/kg; oregano 293.8 mg CAE/kg), however; • the capability to counteract oxidation was generally improved (control with 9.4 h and oregano with 10.4 h). More to ponder on, and great background information for those farmers market conversations on the quality factors around olive oil of all varieties. Source: www.researchgate.net/publication/267047748. Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. Anabela Sousa, Susana Casal, Ricardo Malheiro, Hugo Lamas, Albino Bento, José Alberto Pereira. LWT. 01/2015; 60(1):22–28. DOI: 10.1016/j.lwt.2014.08.026.
Small-batch processors register still growing Thanks to all the small-batch processors who have contacted us with their details; they’re now on our register, which we reference to connect processors with people wanting to utilize their services. The Olivegrower team regularly receive enquiries from people looking for small-batch processors: it’s not uncommon for ‘home’ olive growers with a good crop to want to produce their own oil, and weatherinduced small grove crops are also an increasingly common occurrence within the industry. With that in mind, we’ve put a register together which is enabling us to connect
small producers and processors, to the mutual benefit of both. We’d like to include all processors across Australia and New Zealand willing and able to process small batches of olives, preferably individually but also those offering “group” crushings. If this is you, please send your details to Olivegrower editor Gerri Nelligan at wordsync@bigpond.com. Please include: • minimum quantities required • whether you will crush individually or on a “mix and percentage” basis • pricing details (e.g. minimum charge/ per kilo charge) • contact details.
We’ve had a great response so far, and have already been able to refer growers to processors, but want to make the register as complete as possible. Please send us your details so we can add you to the list – it could mean valuable additional work for your business, both now and into the future. In particular, we’d still love to hear from small batch processors in South Australia and Queensland. To register, send your details to Olivegrower editor Gerri Nelligan at wordsync@bigpond.com.
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To subscribe and for more information visit www.olivebiz.com.au Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 31
Olives & Health
Report - Olive oil as medicine: the effect on blood lipids and lipoproteins Summary • two tablespoons of extra virgin olive oil (EVOO) a day may decrease the risk of heart disease by improving blood levels of lipids and lipoproteins;
Mary Flynn, PhD, RD, LDN
Selina Wang, PhD
UC Davis Olive Center at the Robert Mondavi Institute
• EVOO with a higher phenol content can provide more health benefits than EVOO with a lower phenol content; • strategies for obtaining a quality EVOO include selecting oils with a harvest date from the most recent season as well as choosing containers that protect the oil from light.
This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These reports provide clinicians with science-based information and practical advice on how to teach patients to incorporate EVOO into the diet. Background Lipids and lipoproteins. The blood lipids are cholesterol and triglyceride, which are carried in the blood by lipoproteins. Lipoproteins are lipids combined with specific proteins, known as apoproteins, which make the lipoprotein particle soluble in blood. The major lipoproteins are: very low-density lipoprotein cholesterol (VLDL), which is made by the liver to carry primarily endogenous triglyceride; low-density lipoprotein cholesterol (LDL), which is made from VLDL when sufficient triglyceride has been removed; and high-density lipoprotein cholesterol (HDL). Clinical laboratory values provide an analysis for total cholesterol (TC), HDL, and triglycerides. LDL is calculated from these values. The relationship of these values is: TC = LDL + HDL + triglycerides/5 [which provides an estimate of VLDL]. Olive oil is a key component of the Mediterranean Diet. The health benefits of olive oil have been recognized since the 1970s with the publication of the Seven Countries Study of international heart disease rates. The results showed that men on the island of Crete consumed more total fat than American men, yet had heart disease rates that were more than 80% lower. The main source of dietary fat for the Greek men was extra virgin olive oil and the diet was mainly plant-based whereas the main sources of dietary fat for American men were from animal products. The study found that plant-based meals that included substantial consumption of fruit, vegetables, legumes, unrefined cereals, and olive oil were prevalent in areas bordering the Mediterranean Sea, which led the study to call this way of eating the “Mediterranean Diet.” The Mediterranean Diet has since been associated with better health and lower rates of chronic diseases, including cardiovascular disease and some cancers, in a number of observational and interventional
studies. Extra virgin olive oil (EVOO) is the only food source rich in monounsaturated fat that has been shown to have health benefits and is a fundamental component of the health benefits of the traditional Mediterranean Diet. Phenols are essential to EVOO’s health benefits. Due to minimal processing, EVOO is the only oil that retains important natural phenols. EVOO is processed in a manner similar to many fruit juices: the fruit is crushed and the juice is extracted. In contrast, the other grades of olive oil (“pure” and “light”), as well as inexpensive oils such as soybean and canola, go through an industrial refining process that strips away phenols. Phenolics (sometime called phenols) are a general class of chemical compounds consisting of simple phenols and polyphenols. Molecules with multiple phenol units are known as polyphenols, although the terms “phenols” and “polyphenols” often are used interchangeably. EVOO consists of at least 30 phenolics, which includes the simple phenolics, tyrosol and hydroxytyrosol; the secoiridoids, oleouropien and oleocanthal; and lignans. The total phenol content is typically expressed as mg/kg of olive oil. Besides genetics, other factors such as soil, irrigation, climate, and degree of ripeness and processing methods can have significant impact on the total polyphenol content of an olive oil. Large variations in EVOO phenol content may explain why quality standards do not require a minimum phenol content to qualify an olive oil as “extra virgin,” nor do standards classify EVOO as low, medium, or high in total phenols. EVOO with a higher phenolic content may have a more robust flavor, including some bitterness, than EVOO with lower phenolic content, and phenolic content diminishes with time. EVOO quality is highly variable. Olive oil adulteration is an international concern and may be widespread, moreover, oils sold as EVOO often do not meet the minimal quality standards for the grade. For example, a 2010 study by the UC Davis Olive
32 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Olives & Health
Center found that two-thirds of imported commodity olive oils labeled as “extra virgin” failed federal grade standards (often the oils were stale or rancid-tasting.) The UC Davis study also found that adulteration tests were inconclusive, and that the tests could not rule out whether the oils were adulterated with refined olive oil. The UC Davis study found that total phenols in the oils that were analyzed had a wide range, from 80 to 450mg/kg, but containers generally do not indicate the phenolic content of the oils. Some strategies for obtaining a quality EVOO include selecting oils from the most recent harvest (generally October through December for the Northern Hemisphere, April through June for the Southern Hemisphere), and choosing containers that protect the oil from light. While many EVOO containers do not include a harvest date, better-quality oils often will have the date on the container. The harvest date differs from a “best-before” date. Typically the bottler establishes a “best-before” date that is 18 months to 24 months from the date when the container is filled, not when the oil is processed. Methodology PubMed was searched for human studies written in English published from January 1998 through December 2014. All computer searches used the word “olive oil” combined with the risk factor key words of: blood lipids; triglycerides; VLDL; HDL; LDL; lipoproteins; and LDL oxidation. Inclusion criteria were: human studies; randomized, controlled clinical intervention trials testing the effect of olive oil on at least one of the listed clinical risk factors. Studies were included that listed “olive oil” without further description. Exclusion criteria were: lack of randomization; lack of control group; animal or in vitro studies; use of other oils or foods in combination with olive oil; lack of information on amount of olive oil tested; studies that only used one meal with olive oil; stated use of pomace oil, only refined olive oil, olive oil extracts, or only olive oil components (e.g., phenols). Observational studies and review articles were also excluded. Findings EVOO may reduce LDL. Daily use of at least 1.5 tablespoons (20 grams) of EVOO for a minimum of six weeks could decrease LDL 10% or greater from baseline. Consuming more EVOO per day and/or consuming an EVOO with a higher total phenol content (> 300 mg/kg) could lead to similar or greater LDL reductions in a shorter time period. EVOO reduces oxidation of LDL. EVOO consumption will clearly decrease LDL oxidation while oils high in polyunsaturated fat (all vegetable seed oils and fish oils) will increase LDL oxidation. Consuming two tablespoons (25 ml) a day of an EVOO containing a high total phenolic content (> 400 mg/kg) may reduce LDL oxidation in as little as four days. Two tablespoons a day of EVOO with a total phenolic content at least 150 mg/kg may decrease LDL oxidation in less than four weeks. EVOO could improve VLDL (fasting triglycerides.) The blood level of VLDL is mainly related to the amount of carbohydrate in the diet, with higher carbohydrate diets (≥ 55% of total energy intake) increasing VLDL. There are not published studies that assess the effect of EVOO compared to other oils on fasting triglycerides; however, the inclusion of
EVOO in a meal would lead to healthier fasting triglycerides and postprandial (ie, after a meal) triglycerides, given that EVOO would not contribute to oxidation. EVOO may increase HDL. Olive oil is the only food known to independently increase HDL. Consumption of EVOO at a minimum of two tablespoons (25 ml) a day may increase HDL in as little as four days. EVOO with higher total phenols should result in greater HDL increases, with increases in HDL2 and improvement in HDL function. The changes in HDL may depend on the initial values, but a linear increase in HDL could be expected relative to total phenol content. Conclusions Daily use of at least two tablespoons of EVOO can improve the lipid profile with decreases in LDL and increases in HDL; higher daily intakes may produce greater improvements. The use of EVOO with a total phenol content of at least 300 mg/dl may decrease LDL, while the increase in HDL could be seen with EVOO with lower total phenols, starting around 150 mg/ kg; larger increases in HDL would be expected with higher total phenol content. Higher phenol content EVOO (>300 mg/ kg) should also improve the HDL particle by increasing the HDL2 content and the function of HDL with improvement in cholesterol efflux. In addition, the use of EVOO will improve fasting and postprandial lipids by decreasing lipid oxidation and providing phenols that work as general antioxidants. The health benefits of EVOO are strongly related to phenol content, with the monounsaturated fat content providing a much less significant role. For this reason, those wanting to maximize potential health benefits from EVOO should seek EVOO with higher phenol content, which is generally indicated by EVOO with a robust flavor that may include some bitterness. EVOO is the only oil that is high both in monounsaturated fat and phenol content, and comparable health benefits would not be provided by other oils or foods. Unfortunately, EVOO labels often do not usually reveal phenolic content, phenols diminish with time, and studies have shown that a high percentage of oils sold as EVOO was not fresh. Some strategies for improving one’s chances of obtaining a quality EVOO include selecting oils with a harvest date from the most recent season as well as choosing containers that protect the oil from light. Future research should further test the effect of higher phenol content olive oil to improve the lipid profile. Establishing the minimum phenol content needed to achieve a healthy lipid profile would be useful, as would research to determine if specific phenols provide more benefit than others. Studies that test the health effects of EVOO should include the source of the oil, the phenol content, and the varietal. These factors will all help the consumer choose an olive oil that would best improve their lipid profile. Such research could start with small trials in multiple clinical centers using EVOO from a reputable source and with a known phenol content. Note: due to space limitations, this is an abbreviated version of the original report. To access the full text of the report, which includes discussion on the findings and references, go to the UC Davis website www.olivecenter.ucdavis.edu and click through to Research/Reports. Our thanks go to the authors, Dr Mary Flynn and Dr Selina Wang, and to the UC Davis Olive Center, for their permission to print this research.
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 33
Olives & Health
Health round-up Continuing our regular round-up of the latest relevant health research from around the world, to keep you up to date and in the know…
EVOO for bonny babies Mediterranean countries are known for their chubby, bouncing babies and research is increasingly discovering at least one reason why: the health benefits of Med diet staple olive oil on the health and development of babies. A recent article on oliveoiltimes.com pulled together just some of the many benefits already identified: • extra virgin olive oil and breast milk contain similar amounts of omega 3, omega 6 and linoleic acid, all beneficial to nerve fibre and brain development • EVOO is easy to digest and helps gastric functioning, helping to prevent constipation and colic • olive oil helps in the absorption of vitamin D, which regulates calcium and phosphorus and encourages the intake of minerals, all essential process in bone formation and growth • olive oil lowers the levels of total blood cholesterol, LDLcholesterol and triglycerides, all markers of the growing childhood obesity epidemic, hence the medical fraternity’s advice to parents on giving their children EVOO over other fats
• p regnant women on a steady diet of olive oil have a reported lower risk of asthma, making them healthier throughout the gestation period, and their babies benefit from more developed immune systems, along with a lower risk of rhinitis and allergies • applied topically, EVOO is a traditional remedy for cradle cap • Italian doctors urge parents to add olive oil to solid food during weaning, and also to expressed and formula milk, particularly for babies with colic – both for its effects on gastric functioning and also for the pain-relief provided by oleuropein, a natural anti-inflammatory substance with effects similar to that of ibuprofen. The article noted that Italian baby food producer Plasmon now actually produces an olive oil marketed specifically for weaning babies. Source: www.oliveoiltimes.com.
Olive oil heals diabetic foot ulcers Topical application of olive oil combined with routine care provides the best treatment for foot ulcers in patients with type 2 diabetes. That’s the finding of a new Iranian study published in April in the Journal of Diabetes & Metabolic Disorders, which assessed the effects of topical olive oil on the healing of diabetic foot ulcers (DFU), one of the most serious complications of the disease. The double-blind randomised clinical trial study involved 34 patients with DFU of Wagner’s ulcer grade 1 or 2, randomly assigned to one of two groups: an intervention group receiving daily topical olive oil in addition to routine care, or a control group receiving only routine care. Results after four weeks of intervention showed significant differences between the two groups across three parameters - degree, color and surrounding tissue state - as well as total status of the ulcer.
At the end of the follow up period, those in the olive oil intervention group had significantly decreased ulcer area and depth compared with control group, along with a significantly greater incidence of complete ulcer healing (73.3% vs 13.3%). No significant difference was observed in regard to ulcer drainage. No negative side effects were noted from the use of olive oil. The researchers concluded that olive oil in combination with routine cares is more effective than routine cares alone, and is without any side effect, recommending further studies to confirm these results. Source: www.jdmdonline.com.
EVOO great for skin care, especially acne Olive oil is increasingly becoming recognised as a multifaceted skin care product, filling the roles of cleanser, moisturiser and acne treatment. As a cleanser, olive is gentle yet thorough, removing accumulated dirt and toxins, and even the most stubborn mascara. Washing skin with harsh, chemical-containing cleansing products can leave it dehydrated, which can encourage both chapping and break-outs – not to mention wrinkles. A light layer of olive oil absorbed into clean skin also acts as a natural barrier against dirt and debris. And while it doesn’t (as it sometimes suggested) protect
against sun damage, olive oil can help repair damaged skin and protect against skin cancer, its antioxidents working to neutralize the free radicals – both from UV and air-borne pollutants - which cause damage to skin cells. Olive oil has also been found to have great results in treating acne, with users reporting a lessening in both size and severity of pimples/pustules. Massaging with olive oil, either alone or combined with lemon juice, bicarb soda or essential oils, also helps to reduce the scarring caused by acne. Naturally, we’re talking about using high-quality, polyphenolrich, extra virgin olive oil, which is:
34 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Olives & Health
• a ntioxidant – the polyphenols keep the skin moist through all layers, and acne heals faster when the skin is moist • antibacterial – the antibacterial properties of EVOO fight the bacterial infections which exacerbate acne outbreaks • anti-inflammatory – working to reduce inflammation and also prevent the acne from becoming infectious Skin scrubs containing EVOO are also a great tool in controlling acne, helping to unclog pores, remove dead skin cells, improve blood circulation and reduce scarring. EVOO also contains squalene, a lipid naturally produced
by human skin cells. Combined with Vitamins A and E, this makes it a powerful anti-aging weapon. All the benefits and none of the negatives of chemicallyproduced cosmetics – and it tastes great if it gets into your mouth. What more could you ask for in a beauty product? Source: oliveoiltimes.com; www.newhealthguide.org; www. acne.org.
… and keeps hair looking great as well A report published by the Journal of Cosmetic Science has revealed the science behind the traditional use of olive oil as a natural hair conditioner. Researchers studied hair’s capillary adhesion after being coated in different oils, based on the known effect of water or oil causing individual strands of hair to stick together, and subsequently to tangle or break. Olive and other natural oils applied to hair were found to cause less capillary adhesion, thus conditioning without causing hair breakage. The ability of these natural oils to be absorbed into the hair
shaft is thought to be the answer, causing a gradual reduction in capillary adhesion: the thin coating of oil which subsequently surrounds around each hair is simply not enough for it to stick together. In contrast, mineral oil does not absorb into the hair shaft, and therefore does not cause a reduction in adhesion. What an easy, inexpensive solution to dry, tangled or flyaway hair: dose it with EVOO, often - and both internally and externally, for the ultimate in healthy, glossy, tangle-free hair. Source: oliveoiltimes.com.
Olive leaf as good as drugs for reducing high blood pressure Olive leaf extract is as good as some drugs when it comes to reducing high blood pressure. That’s the finding of research published in the medical journal Phytomedicine, which compared the efficacy of olive leaf extract and the drug Captopril in the treatment of high blood pressure. The double-blind study was carried out over eight weeks, with participants allocated either olive leaf extract (Olea europaea L. as 500mg of EFLA® 943, taken twice daily) or the drug Captopril throughout the trail period. Weekly blood pressure readings were obtained, along with blood tests to measure triglyceride levels - a fat known as a marker for heart disease - after four weeks. At the end of the study both groups had recorded a significant reduction in blood pressure, however those taking olive leaf extract also had reduced blood triglyceride levels. Those taking Captopril had no change in this respect.
The researchers concluded that olive leaf extract taken at the study dosage “was similarly effective in lowering systolic and diastolic blood pressures in subjects with stage-1 hypertension as Captopril.” Similar results were found in another study of identical twins with borderline hypertension, where one of each set of twins received 1000mg of olive leaf extract daily and the other a placebo. At the end of the study, the twins in the placebo group had no change in blood pressure, while the olive leaf extract group showed a significant reduction in both blood pressure and also cholesterol. The study was published in the journal Phytotherapy Research. Source: www.care2.com.
Seasick – snack on olives and cruise on Our wonderful olive is also, it appears, a natural remedy for motion sickness. Kinetosis is the medical name for motion sickness, the vomiting, dizziness and overwhelming nnausea created by a disagreement in the brain’s visual perception of its surroundings and its sense of movement. Not a pleasant state to be in, as any ferry passenger will tell you. If you’re not keen on the prescription solution, olives are known as a natural way of preventing and treating motion sickness. The tannins help in drying out the mouth, eliminating the excess saliva which often accompanies and exacerbates motion sickness. It’s important to much them early on in the trip, however: not only will you lose your appetite when the nausea kicks in, but
their effects generally only work in the early stages of nausea. Have passport, will eat olives … Source: www.lifehacker.co.in.
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Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 35
Products & Services
Purchase closures 24/7 Meet the women making purchasing oil caps easy … Sisters Paige, Tara and Britni Costello are the faces behind Closures Online (COL), and these energetic “new kids on the block” are passionate about quality, and cost-efficient caps and closures for the olive oil industry. “We love great-tasting olive oil, and truly believe that local and fresh is always best,” Paige said. “We wanted to support local oil producers by providing great customer service and thought purchasing oil caps online would be a great way to help companies who are sometimes unable to order during normal business hours. There are only so many hours in any day and sometimes they’re just too busy to find time to make that extra phone call, even when you need products urgently.” Extensive range Closures Online’s new user-friendly website shows the wide range of oil closures available, including caps with pourer inserts and plastic pull caps. They come in a variety of cap sizes and colours, in both aluminium and plastic, making it easy to find the ideal match for your brand. And to really bring your brand to life, why not personalize your products with printed closures, custom-printed to your needs. Products are sourced from Australia, Europe and India, and COL use only leading manufacturers with reputations for excellence, so you can purchase with confidence of the highest quality in all products. Size doesn’t matter! The COL team understands that olive oil producers vary widely in the scale of their operations, so no order is too large or small – and all are handled with same level of importance. “Our MOQ is one carton, and we work hard to achieve great pricing and freight rates for all our clients,” Paige said. “We can also obtain great discounts for larger orders: price breaks start at one pallet, for printed crowns 150K and screw caps 45K pieces. Just email the team advising your required numbers and we’ll respond with the best available price. Delivery times “Efficiency is our thing, as we know how important it is to get what you need when you need it. You’ll generally get your products within 3–5 working days from ordering, or 7–10 days if you are quite remote from major cities or towns. We use a national courier company which delivers to all post codes, so wherever you are, we’ll get your order shipped and in your hands as quickly as we can.
Sisters Paige, Tara and Britni Costello are the vibrant, EVOOloving women behind new online company Closures Online.
“And if an item is not in stock in the online store, please contact us: we have new stock coming into our warehouse all the time and will ensure we source your product as soon as possible. “It’s good to note, however, that products from Italy may take up to 10 weeks from re-ordering, so we always advise contacting us to confirm your needs well before your scheduled packaging time.” Spreading the EVOO word The Costellos also use their new website to keep in touch with food and drink lovers via the COL blog, which provides a great opportunity to spread the word about their favourite products. “We love nothing better than getting together to enjoy fantastic food and drink. If we are raising a glass to one of your amazing products, we will be sure to give a shout out to our wider community.” To find our more, or to place an order, jump online at www. closuresonline.com.au, email sales@closuresonline.com.au or phone +61 426 875 855 – Team COL are ready to help.
36 • Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
Products & Services
Micro-Talc FC 8: a natural and efficient processing aid for olive oil extraction Virgin olive oil is normally obtained by a mechanical process at temperatures that do not lower the quality of the oil. Sometimes the separation of solids from the oil and water is difficult. The difficult olives produce a lot of extra foam during the paste preparation and cause an excess of fine solids that act as a natural emulsifier for the oil droplets in water. These natural emulsifiers retain some of the oil droplets in the water phase and so reduce the amount of oil that can be extracted. One extensively used substance that solves the extraction problems of “difficult” olives is talc. Talc is a natural mineral that has an oleophilic surface and a platy particle shape. When a small quantity of talc is added to the olive paste, it adsorbs the natural emulsifiers from the surface of the olive oil droplets and so increases the amount of oil that can be extracted. The talc’s plates bring the small oil droplets together to create bigger droplets that are easier to separate by centrifuging, which again increases the oil yield. Talc is a chemically inert mineral, so it does not affect the intrinsic properties of the paste or the characteristics of the resulting oil. Mondo Minerals BV has developed a new, efficient talc grade that increases the yield by up to 50 % in olive oil production at very low dosage (0.3% of mass of olives). The high efficiency of Micro-talc FC 8 is based on its’ high purity (high oleophilicy) and fineness (high surface area). The use of talc does not effect on the quality of oil. The use of Micro-Talc FC 8 is also safe because it is food approved product.
Table: Olive oil quality parameters obtained by Abencor extraction system for the difficult olives harvested from the Picual area in Spain. Harvesting Date
Parameter
Without Talc
Micro-Talc FC 8
12-12-2006
GA
0.36
0.26
IP
1.96
1.12
IS
194.4
182.1
K 270
0.063
0.074
K 232
1.78
1.31
GA
0.42
0.34
IP
3.94
2.36
IS
194.2
197.7
K 270
0.08
0.12
K 232
1.17
1.46
GA
0.51
0.36
IP
8.34
3.58
IS
183.4
190.2
K 270
0.08
0.10
K 232
1.75
1.91
GA
0.67
0.55
IP
3.51
3.11
IS
203.3
194.3
K 270
0.26
0.07
K 232
2.53
1.88
Harvesting Date
Parameter
Without Talc
Micro-Talc FC 8
Average
Degree of Acidity (GA)
0.49
0.38
12/12/06 08/02/07
Peroxide Value (IP)
4.44
2.54
Saponification Value (IS)
193.83
191.08
UV Extinction Coefficient K270
0.12
0.09
UV Extinction Coefficient K232
1.81
1.64
5-1-2007
25-1-2007
8-2-2007
Source: Mondo Minerals OY – Technical Bulletin 1601.
The following five parameters were determined to describe the quality of olive oil: degree of acidity (UNE 55011), peroxide value (UNE 55023), saponification value (UNE 55012) and UV extinction coefficients K270 and K232, in accordance to European Union Comission Regulations (2003). The following table shows that the quality of the oil is improved when talc is used in oil extraction. The results also show that the talc grade of Mondo Minerals Micro-Talc FC 8 gives a lower acidity and lower peroxide values than oil produced without talc. The lower values of these quality parameters indicate that Micro-Talc FC 8 gives a better oil quality than without talc.
Note: all oil samples fulfil the quality requirements set for the highest olive oil quality class of extra virgin olive oil set by the European Commission in the Regulation of (CE) no. 1989/2003. For more information, or to order, contact your local agent: Brenntag Australia, ph: +61 3 9559 833; email info-aus@ brenntag-asia.com;
Issue 96 • June 2015 • Australian & New Zealand Olivegrower & Processor • 37
your calendar of olive events
What’s on
2015 June
Aug
June 1-30 Hunter Valley Wine and Food Month – Cessnock, NSW, Australia www.visitnsw.com June 4-6 China (Guangzhou) International Edible Oil and Olive Oil Expo/Competition – Guangzhou, China www.chinaexhibition.com
August 21-22 Judging, 2015 Royal Melbourne Fine Food Awards – Melbourne, Australia www.rasv.com.au August 25-26 Spend Wisely on Olive Oil Conference – Illinois, USA www.oliveoilconference.com
June 15-19 UC Davis Sensory Evaluation Course – California, USA www.olivecenter.ucdavis.edu
July
July 4-5 Montalto Olive Abundance Festival – Red Hill, Vic, Australia www.montalto.com.au July 27 Sensory Course “Benchmarking Abilities” – California, USA www.ucanr.edu/oobenchmark
Taster
July 29 Entries close, 2015 Royal Melbourne Fine Food Awards – Melbourne, Australia www.rasv.com.au
August 19-21 Extra Virgin Olive Oil Savantes Program – Chicago, USA www.savantes.com
Sept
September 14-16 2015 AOA Olive Industry Conference & Trade Exhibition – Mildura, Vic, Australia www.australianolives.com.au
Oct
October 1-4 UC Davis Master Miller Class – California, USA www.olivecenter.ucdavis.edu
Nov
November 11-13 Extra Virgin Olive Oil Savantes Program – Modena, Italy www.savantes.com
Promote your olive industry event here: send details to Olivegrower editor Gerri Nelligan at wordsync@bigpond.com and we’ll add them to the calendar – it’s FREE.
Advertiser index Client
Page
Client
Page
Agromillora Australia
23
Ledgard
17
Australian Olive Association
13
Liftek
26
Brenntag Australia
15
MEA
25
Closures Online
27
Olive Oil Packaging Service
12
Costante Imports
11
Olives South Australia Inc
10
DAS LABS, DPI NSW Eclipse Enterprises Aust Leda Farm Equipment
38
v
9 5, 7 21
Pieralisi MAIP Spa
2
Simei
19
The Olive Centre
40
Australian & New Zealand Olivegrower & Processor • June 2015 • Issue 96
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