Australia & New Zealand Olivegrower & Processor December 2019

Awards 2019: celebrating quality

2019 December

Awards results, Aust & NZ 2019 Olive Industry Conference & Exhibition Health Star Rating review 2020 industry events

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Contents

December 2019 Issue 114 Incorporating Australian Olive Industry Journal Published by the Australian Olive Association Ltd Publisher Australian Olive Association Ltd Executive Editor Greg Seymour ceo@australianolives.com.au Managing Editor Gerri Nelligan editor@olivegrower.com.au Advertising Gerri Nelligan editor@olivegrower.com.au Production Sandra Noke production@olivegrower.com.au Subscriptions A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www.olivebiz.com.au to subscribe.

Circulation & Advertising Enquiries editor@olivegrower.com.au Contributions Articles and other contributions are welcome and will be published at the discretion of the editor.

Photographs are best received as high resolution jpg files via email, and as separate attachments not embedded.

Printing Lane Print & Post Adelaide Australian Olive Association ABN 57 072 977 489 PO Box 6661, Baulkham Hills NSW 2153 Australia Ph: (+61) 0478 606 145 E: secretariat@australianolives.com.au ISSN 1448-5486 Conditions The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher.

All material in Olivegrower & Processor is copyright © Australian Olive Association Ltd. All rights reserved.No part may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical including information and retrieval systems) without written permission of the publisher.

While every effort has been made to ensure the accuracy of information, the published will not accept responsibility for errors or omissions, or for any consequences arising from reliance on information published.

News Flawed HSR for oils sent back to the drawing board Producers shine at 2019 AOA Media Lunch Australia in the spotlight at World Congress on Oils & Fats 2020

4 5 7

Awards W2O and Saluté Oliva named AIOA Best of Show 2019 Australian International Olive Awards Best of Show and Champion Winners AIOA Results book New Norcia takes divine double as WA Best in Show NSW producers claim 5/5 at 2019 Sydney Royal Fine Food Awards Taralinga and Grampians take top again at 2019 Australian Golden Olive Awards Back up wins for Rosto and Olives from Broke Quality judges deliver quality outcomes

R&D Insights – Hort Innovation

10 14 15 16 18 19 20 22

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2019 National Olive Industry Conference & Exhibition 2019 Conference Sponsors and Exhibitors 2020 National Olive Conference & Trade Exhibition – SAVE THE DATES Young Judges program an outright winner

31 33 34

Regional round-up GSOGA takes local EVOO to Le Cordon Bleu

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New Zealand Kapiti named Best at 2019 NZ EVOO Awards 2019 Olives NZ Harvest Data Report Flaxbourne takes Supreme in high-scoring Easter Show Awards

38 40 41

Olive R&D TasteBook™ Round 5 - Picual extra virgin olive oil sensory experience

42

Olive business Upgrade infrastructure, help the environment, with Water Efficiency Program funding Regional Weather and Climate Guides help improve farm activity planning Awards and the OliveCare® factor Fast, eco-friendly table olive de-bittering

44 44 45 48

Olives & health Health round-up

49

What’s on/Advertiser index

50

Cover: 2019 Australian International Olive Awards Gold Medal winners celebrated their achievements with industry peers at the Gala Presentation Dinner held in Albury, NSW in October.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan Managing Editor

Where did 2019 go? From the outstanding results of this year’s competitions, a lot of days, weeks and months went into hard work and meticulous practices – both in the grove and the processing shed – ensuring another sensational ‘vintage’ of high quality Australian and New Zealand EVOO and table olives.

It’s been another really tough year in most regions and predictions were pretty ordinary but, while quantity has been down for many, the quality of our local products just keeps getting better.

We celebrate that quality and the efforts behind it in this edition, our chance to pay tribute to the dedicated growers and producers who make this an industry we’re all proud to be part of. The annual December coverage of the competition circuit is a joy to compile, watching pages come together to share the triumphs and happy faces of just some of our award recipients. Please join us in congratulating all 2019 medal and trophy-winning producers.

There’s also a wrap of this year’s Australian National Olive Industry Conference & Exhibition, information on upcoming industry events, and much more to keep you occupied over the coming break.

Best wishes for a safe and happy holiday season, Editor Gerri Nelligan and the OG&P team.

Flawed HSR for oils sent back to the drawing board In a triumph of industry action and facts over figures, the controversial food Health Star Rating system (HSRS) is being reconsidered in relation to edible oils.

The Australia and New Zealand Ministerial Forum on Food Regulation met on 15 November 2019 to consider the Final Report and recommendations of the HSRS Five Year Review, and subsequently released a communiqué of outcomes from its meeting.

Most significantly for EVOO producers, it stated that: “In addition to the recommendations contained in the report, Forum Ministers also agreed to request that the FRSC* consider the way edible oils are treated under the Health Star Rating system and provide technical advice on oils to the Forum in early 2020.” *Food Regulation Standing Committee.

The issue

The AOA and olive industry members have been actively calling for an exemption of edible oils from the HSRS to protect consumers from misleading ratings until the system could be fixed with respect to edible oils. The methodology for calculating HSRs for edible oils relies on saturated fat content alone, without provision for their respective health benefits or attributes, creating a flawed system which ranks refined seed oils such as canola and sunflower above naturally-produced and healthier extra virgin olive oil.

The Five Year Review Draft Report outlined the shortcomings of the HSR calculator's ability to assess the true healthiness of edible

oils, however the final report went against those findings and recommended 'status quo' for the edible oil category.

Co-operative industry advocacy

AOA CEO Greg Seymour described the outcome of the Forum as “a crucial win against the odds”, which he credits to the combined efforts of olive industry members and supporters.

“This is a stunning result – it exceeded expectations but is what we worked hard to achieve. We wanted them to reinvent the system for oils and that’s what they have now been asked to do,” he said.

“When we saw what the bureaucrats originally delivered, and how unsatisfactory that was, that’s when we jumped into action - and what a terrific job a whole heap of people did to make it happen, including those people who went to the change.org website and put their names down.

“Their efforts have made an impact, and we’ve seen the power of the people and the industry bring about positive action.”

Seymour said co-operation was behind the success of the industry advocacy – along with a rock-solid argument based on scientific evidence.

“The AOA and Boundary Bend worked together on the technical representations, bringing to the table a great set of combined skills that one organisation by itself might not bring,” he said.

“Utilising that co-operative clout, the AOA led a representation to point out the craziness of the situation: that the system

4 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

is inherently flawed because it doesn’t do what it’s supposed to do, which is to tell consumers which are the healthiest products.

We also faced the risk that by misinforming the public, it would undermine a centuriesold community understanding that olive oil is the healthiest oil.

“So we attended meetings and made submissions, independently and together, from the same shared industry point of view and with the proven science behind us. And after extensive meetings with state politicians and bureaucrats and federal ministers, the Food Forum agreed with our views that the system was inadequate and have sent the committee back to review it.

“I don’t think this would have happened without our lobbying efforts. If we’d just done nothing we would have gotten what the report said, but we were able to get the Ministers to look at this issue much more closely, to understand the absurdity of the situation, and to dish out a remedy.

“It’s a great outcome and we’re now making ourselves available to assist the Government with that process in whatever way we can.”

The Australia and New Zealand Ministerial Forum on Food Regulation Communiqué 15 of November 2019 is available online at www. foodregulation.gov.au under Resources & Publications. Consideration of outstanding issues and an implementation plan for agreed changes to the HSRS will be considered in early 2020.

News

A wide range of AIOA medal-winning products were featured throughout the event, both in tastings and the specially-created menu, and also included in the guests’ take-home gift bags.

Producers shine at 2019 AOA Media Lunch Food media and influencers from across Australia gathered in Sydney on 30 October for the annual AOA Media Lunch, held at the renowned Restaurant Pendolino. Hosted by AOA CEO Greg Seymour and President Michael Thomsett, the event was a showcase of 2019 Australian International Olive Award-winning products and a chance for guests to meet some of Australia’s best olive and EVOO producers.

Increased grower promotion

Seymour said this year saw a change of format to the pre-lunch tasting session.

“We started before the guests arrived with a professional photo shoot of the growers and their products, which they’ve been given for promotional use,” he said.

“They then stayed near their respective products, so as the guests tasted they could speak with the people who made them. It gave the growers an opportunity to tell their stories and the media to ask questions one-on-one, with the aim of creating interest for future media articles.

“Each of the producers also subsequently talked briefly to the group about their product and the comments from the AIOA judges. They were just fantastic - the way they spoke, their passion - and it was really well received.

“We then headed to the restaurant, where Nino (Zoccali, Restaurant Pendolino owner) created a brilliant menu featuring a bunch of the winning products. It really celebrated the olives and oil, as did Nino when he talked about the dishes and how he created them.”

Information and education

Seymour said the event also provided an opportunity to inform and educate the gathering about the facts around Australian EVOO. “We talked about cooking with EVOO, and Claudia (Guillaume, Modern Olives) talked about the research they’re about to publish showing that cooking with EVOO increases the health benefits in food,” he said.

“Joanna McMillan raised the issue of the Health Star Rating debacle and how stupid it is, which was met with shock and horror by the audience. There was a real desire to share the situation with

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 5

News

A good time was had by all, including (from left) Saluté Oliva’s Peter Eicher; food writer Renata Gortan; nutritional scientist and media personality Joanna McMillan and food coach Judy Davie.

their audiences and see something get done – which was actioned immediately by a live interview on Chris Bath’s ABC program the next day.

“The program was nearly two weeks before the final decision on the HSR, it may have made people take notice, but no matter what the outcome we’re getting the message out there to the public that EVOO is the healthiest oil.

“We also provided guests with a handout of information about the industry, giving them an overview of the industry, the 2019 harvest and the key facts about our quality products, along with goodie bags containing AIOA-winning products from across the range of medal and trophy levels.

“All up it was a fantastic day for the Enjoying the appetiser, Zuccini Vellutata with Diana Novello EVOO, were (from left) Bruny Island industry. It was an opportunity to put our Olives’ Owen Carington-Smith, nutritionist Catherine Saxelby and Brooke Longfield, editor of the growers, our industry and the incredible Australian Healthy Food Guide. products they make directly in the minds of this audience of food and health communicators: they come once a “My message to other producers is that to be invited to a function year, they find out what we’re about and their doors are open 365 to like that, you’ve got to be in it to win it. Enter your products in the help get the word out.” national competition and it will lead on to these other promotional So let’s find out what the producers who attended thought of the opportunities.” event.

Owen Carington-Smith, Bruny Island Olives: Perspective and confidence

Attending the event was a two-day trip for Owen Carington Smith but he said it was time and money well spent.

“Coming from the most southern olive grove in Australia it’s not cheap but I’ve got absolutely no regrets. It was really worth doing,” he said.

“The organisation was excellent and I was surprised at the number of media who came along and the spread of the different interests among them. I had Maeve O’Meara from Gourmet Safaris, nutritionist Catherine Saxelby and Brook Longfield from The Healthy Food Guide at our table, and I could see the depth of media there was going to give excellent coverage for the AOA and olive growers.

“The venue was great too, and the food was just superb – delicious and incredibly creative. Any food writer would really miss out by not going!

“Being a boutique producer it won’t necessarily mean a hike in sales, however it gave me a different perspective from just selling to our distributors. It provides an interface with the influencers and the people who are probably just as close, in a different way, to our end customers.

This gave me extra confidence in our table olives because they were so positive about them.

“It also gives you the opportunity to talk about your product and strategic approach in front of everybody. That’s really important as well.

6 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

Josie Palombo, Diana Olive Oil: Showcase with a purpose

Josie Palombo attended from South Australia’s Fleurieu Peninsula region and described the experience as an honour.

“It was fantastic. It was really nice to be showcased with some amazing producers, and both the restaurant and the AOA did justice to the day: the food matched so well to the products, it was well paced and the information provided was relevant. It definitely had a purpose,” she said.

“I didn’t know what to expect, however it was actually a very friendly and relaxed day. The media were lovely and friendly, interested, engaged and certainly wanted to be there, enjoying the food, the oil and the olives. As well as wanting to hear about the growers and producers and what we do.

“I think the media took away that there are these people who are really passionate about what they’re doing and that whether you’re small or large, everyone’s trying to put out an exceptional product for the Australian consumer. That’s valuable for the whole industry, and an incredible opportunity for those of us who were there as the voices on the day.

“A few producers I met were people who had thought ‘why not enter the AIOA?’, they did and they got a medal. A bonus is the media lunch, an opportunity to celebrate their produce.

“I’d say to all growers, it’s a great day out, a great day of networking and it really is a level playing field, so you have every chance to be a part of it just by entering the competition.”

News

Australia in the spotlight at World Congress on Oils & Fats 2020 The Australian olive industry will feature prominantly next February as Sydney hosts the World Congress on Oils & Fats 2020 (WCOF2020), described by organisers as “the biggest fats and oils event that has ever hit our shores”.

Attracting participants from across the globe, the Congress connects research scientists and industry involved in edible oils and their by-products, disseminating the latest research and facilitating invaluable information sharing and networking opportunities across the related sectors.

The Australian Olive Association (AOA) is co-hosting and delivering the event with the Australian Oilseeds Federation (AOSF) and the Australian American Oil Chemists Society (AAOCS), with a broad array of Australian experts and olive industry organisations taking part.

“They’re looking at the importance of oils in nutrition and how climate change is going to affect crops in Australia, then at how to produce the future oil crops needed to improve health outcomes and deal with the changing climate. Will that be through selectively breeding or through genetic means? It’s a really interesting discussion.

“And that’s part of a very strong focus on nutrition throughout the Congress. Our idea of fats has come a long way from “fats are bad” 20 years ago to Omega 3 to the Mediterranean Diet, and there’s now a real recognition of nutritional oils.

“There’s also a new emergence of interest in the science around that, including how oil enters the brain - most people don’t realise it’s a big ball of lipid and that’s how it works. So we have a presenter from Canada, a leader in brain health and lipid nutrition, who going to look at how we get oil into our brains.”

Industry big picture

Olive oil in the spotlight

Program co-ordinator Matt Miller said the event involves sectors as diverse as baking, confectionary and neutraceuticals, and provides the opportunity for cross-industry learning and information sharing.

“The program covers a bit for everyone and will give olive producers a bigger picture of current research and practices across fats and oils - things happening in other industries that may also affect olives,” he said.

“Topics like contaminants and trace contaminants, for example pesticides, phthalates etc. They may not be affecting olive oil now but may do in the future because testing is getting so much more accurate.

“There are new ways of testing and new regulations led by Europe that are very precise, which will increasingly be an issue for those exporting to European markets. So the half-day session on that, looking at what are the risks and how can we mitigate them when processing, is very relevant for olive oil producers.

New analytics

“There’s also a session on new analytics, in particular the adoption of NIR with olive oil. It’s incredibly fast, providing results in 30 seconds, and you can analyse for quality as well as the oil content in fruit.

“It puts power into the hands of the grower and producer to understand their product without having to wait days for test results – and once you’ve bought the instrument, it’s free testing. The capability is growing by the year and it’s going to revolutionise edible oil production, so this is a chance to find out how NIR can help you in your olive business.”

Future health

Other sessions will focus on future health - both of horticulture and people - Miller said.

Miller said olive oil is “one of the darlings” of edible fats and oils, for both its nutritional and flavour benefits, so is getting plenty of program time.

“Olive oil features strongly in the pre-conference workshops, particularly Saturday’s Mediterranean Diet Symposium,” he said.

“Aimed at nutritionists and dieticians, the Symposium will look at latest research findings relating to the Mediterranean diet and health outcomes, with a particular focus on implementing the pattern in Western populations and making it stick.

“There’s also a sensory science session being run by the NSW DPI, a session on improving oil extraction using new enzyme technologies, and a round table about the big ticket item that happens with olive oil, adulteration. A lot of big names in the olive oil world will be taking part in that.”

High quality international science in Australia

All up, Miller says, “there’s a lot in there for olive people.

“Some of the issues covered may not affect olives directly but there’s so much going on in the oil industry at present that you’re undoubtedly going to pick up little gems of information beneficial to a producer or grower.

“It’s a program full of international experts who you normally wouldn’t have the opportunity to hear from or speak with, and a chance to listen to really high quality science right here in Australia.”

What: World Congress on Oils & Fats 2020 When: 9-12 February/Pre-Congress Workshops 8-9 February Where: International Convention Centre, Sydney, Australia More information and registrations: www.wcofsydney2020.com

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 7

Sensory Masterclass in Olive Oil February 7th & 8th 2020 Geelong, Australia

Join us for a unique opportunity to learn from leading olive oil sensory experts Dr Wenceslao Moreda from Spain and our own Laboratory Manager, Claudia Guillaume. Be guided through a sensory and organoleptic assessment of olive oils from around the world. Join other passionate people from the industry to understand the technical aspects of producing award-winning Extra Virgin Olive Oil.

Cost is $350 per person and includes morning tea and lunch for both days

Places are limited so register your attendance by emailing: info@modernolives.com.au

Our Leading Olive Oil Sensory Expert Speakers

Dr. Wenceslao Moreda

Claudia Guillaume

Wenceslao obtained his Chemistry degree from the University of Seville. His research topics include the control of the quality and purity of olive oils, the authenticity of olive oils and detection of fraud, sensory analysis and the relationship of technological processes with olive oil quality. He was head of the IOC-recognized Sensory Panel of the Fat Institute, which was the Official Panel of the European Union for 10 years. He is an active member of several expert committees, including the Committee of Chemical Experts, the Committee of Sensory Experts and the Committee of Experts on Residues and Contaminants of the International Olive Council (IOC). He has published numerous scientific articles in journals and proposed many of the standard methods included in several regulations.

Claudia has over 20 years experience in olive oil testing. She finished her studies in Argentina as a Food Scientist and olive oil specialist. After working for several years in the area of quality, authenticity and sensory testing in a commercial food laboratory, Claudia completed a Post Degree Course in Spain. She is an approved chemist of the AOCS, participates as a technical member for the Australian Standard and USP committees, represents Australia in IOC and ISO as technical expert and is a NATA technical assessor. She has extensive experience in sensory evaluation of olive oil carrying out many trainings and judging in this matter.

Claudia has published numerous scientific papers in national and international journals.

News

2019 AIOA 2019 Best EVOO of Show winners were W2Olives' Geoffrey Treloar and Jenny Masters, from Wagga Wagga, NSW. W2O’s Hardy’s Mammoth varietal EVOO also claimed Gold and the trophies for Best Southern Hemisphere EVOO, Best Australian EVOO, Best NSW/ACT EVOO and Champion Robust EVOO.

2019 AIOA Best Table Olive in Show winners were Victorian producers Peter and Marlies Eicher of Saluté Oliva. Their Gold medal-winning semi-dried Kalamata olives also gained them the trophies for Best Southern Hemisphere Table Olive, Best Australian Table Olive and Best in Class – Dried Olives.

W2O and Saluté Oliva named AIOA Best of Show New South Wales producer W2Olives took out the coveted Best EVOO in Show title at the 2019 Australian International Olive Awards, earning the judges’ highest score of 96/100 for its W2O Hardy’s Mammoth extra virgin olive oil (EVOO).

Beating a strong field of gold-medal winning entries, the W2O achieved a clean sweep across all eligible categories, also claiming the trophies for Best Southern Hemisphere EVOO, Best Australian EVOO, Best NSW/ACT EVOO and Champion Robust EVOO. The trophy cache was an impressive result for the Wagga Wagga boutique producer in its debut at the Australian International competition, made even more remarkable by the fact it was W2Olive’s sole entry.

Joining them as major winners were Victorian producer Saluté Oliva, which won the Best Table Olive in Show, Best Southern 10 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

The

AUSTRALIAN INTERNATIONAL Olive Awards

®

www.internationaloliveawardsaustralia .com .au

Hemisphere Table Olive, Best Australian Table Olive and Best in Class – Dried Olives for its semi-dried Kalamata. Fellow Victorian Kyneton Olive Oil also impressed, taking home the Best Flavoured Olive Oil of Show and Best Agrumato Olive Oil for its Chilli Olive Oil – and making it two years

Awards

“There was a substantial reduction in mild oils and an increase in the more medium to robust oils. Having spoken to many growers, they believe that a lack of water/ rain during the growing and harvesting periods is a significant reason for these stronger oils.”

AIOA EVOO entry fast facts • average free fatty acid percentage - 0.199 (0.259 in 2018) • average peroxide level - 8.08 mEq O2/kg (8.14 in 2017) • average polyphenol count - 274.06 mg/kg (303.7 mg/kg in 2018) • polyphenol range - 65ppm (very delicate) to 631 ppm (very robust) • one oil failed chemical analysis, five withdrawn due to defects, nine awarded no medal • made from one or more of 28 olive varietals: mono-varietal oils 56%, twocultivar blends 33%, three-cultivar blends 16%, four-cultivar blends 33% • nearly 60% of Gold medal-winning oils were single varietals • Frantoio accounted for 28% of single varietal entries

in a row as Australia’s top flavoured oil producer.

Spanish producer Goya En España championed in both oil and table olive categories, also repeating last year’s success with the Best EVOO Northern Hemisphere award for its Goya® “Unico” and the Best Table Olive Northern Hemisphere for its Manzanilla Stuffed with Minced Hot Pepper.

Bigger and better

Competition Chief Steward Trudie Michels said this year’s entries reflect both the increasing status of the competition and the continuing focus on quality across the industry.

“Since its inception in 2017, competition has become stronger and more focused,

Kyneton Olive Oil’s Mick Labbozzetta took Best in Class Flavoured Olive Oil, then followed up with the Best Agrumato Olive Oil and Best Flavoured Oil of Show awards, making it two years in a row as Australia’s top flavoured oil producer.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 11

Awards

Lauriston Grove owners Marco and Vicky Linardi backed up the judging love for Hardy’s Mammoth EVOO, taking home the trophies for Best Tasmanian Extra Virgin Olive Oil and Reserve Champion EVOO.

with entries now coming from Australia, Argentina, Chile, China, Greece, New Zealand, Spain and North America,” she said.

“Despite this year’s difficult growing conditions, we were pleased to receive 186 extra virgin and flavoured oil entries - a rise from last year’s 174 entries - along with a

Leaping Goat Olive Oil’s Daniel Lindholm proudly accepted the Champion in Class 2 award from AIOA Head Judge Shane Cummins.

25% increase in table olive entries.

“This was paralleled by an increase in high-scoring medals across both competitions. In this year’s extra virgin olive oil competition the 145 medals awarded included 32 gold (30 in 2018), 76 silver (69 in 2018) and 37 bronze medals (46 in 2018), while the 31 medals awarded in table

Promotion, promotion, promotion AOA CEO Greg Seymour said that, with the judging over, the organisers then moved to promotion of the competition’s medal and award winners.

“We know that success at competitions, particularly one as prestigious as the AIOA, has significant benefits in terms of sales and marketing, so we had all our ducks lined up to start getting the information out as quickly as possible,” he said.

“Medal certificates were provided to winners shortly after judging, along with the opportunity to purchase medal decals to use on packaging and digital media.

“This was followed by peer and industry recognition at the AIOA Presentation Dinner, where we had official winners’ photographs taken, and these have since been provided to many for marketing purposes. There was also broad-ranging media dissemination of the results to local, state, national and international outlets, online and print-based, with particular emphasis on food and lifestyle communicators.

“A random selection of winners and their products were then celebrated at a national food influencers and media event in Sydney in October (see page 5) and winning entries will continue to be showcased throughout the coming year at Australian and international tastings, consumer tastings and training events.

“Along with feature articles in our industry publications and the many news articles which have already resulted from the media release, we’re confident that the AIOA is providing entrants – and the Australian olive industry – with the great promotion and recognition they deserve.”

12 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

olive classes included 7 Gold (4 in 2018), 10 Silver (12 in 2018) and 14 Bronze (9 in 2018).

The 88.8% of flavoured oil entries awarded a medal also shows a growth of 5% on last year’s figures.

“The increase in EVOO gold and silver medals, and a decrease in bronze medals, highlights the continuing focus on quality,

Pendleton Olive Estate’ Nick Whiting collected a medal of every colour before going on to win the Reserve Champion Agrumato Olive Oil award.

Awards

“There’s been a good bit of media exposure - newspapers, Channel 9 - I sat at home and people rang me for a story.

That’s triggered a lot of interest in the oil and it’s really permeated the local retail outlets.”

– Geoff Treloar, W2Olives, 2019 AIOA Best EVOO of Show with the average score across all classes equating to a solid silver. This reinforces that the new benchmark in this competition is now set at medium to high silver, where in the past it has been a bronze.

“It is fulfilling to see the industry working hard to raise quality and produce more of these higher-class oils.”

Quality consistence

Michels said the results also prove that the quality increase is being seen right across the industry.

“There were just two points between the Best EVOO of Show, W2O, and the Cobram Estate Ultra Premium Hojiblanca – made by a small boutique company and Australia’s

largest commercial producer respectively. It shows that no matter what the size or scale of operation, we’re consistently achieving premium quality,” she said.

Results

The winners were announced at the Australian International Olive Awards Gala Presentation Dinner on Friday, 18 October, held in conjunction with the 2019 AOA National Olive Conference & Trade Exhibition in Albury, New South Wales.

Full results are available on the competition website: www.internationaloliveawardsaustralia.com.au.

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Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 13

Awards

2019 Australian International Olive Awards Best of Show and Champion Winners Best of Show Awards

Champion Spanish Varietal Extra Virgin Olive Oil - Boundary Bend, Cobram Estate Ultra Best Extra Virgin Olive Oil of Show - W2Olives, Premium Hojiblanca W2O Australian Extra Virgin Olive Oil Reserve Champion - Grassy Spur Olives, Best Table Olive of Show - Saluté Oliva, Saluté Grassy Spur Olives Picual Oliva Semi Dried Olives Champion Italian Varietal Extra Virgin Olive Best Flavoured Olive Oil of Show - Kyneton Olive Oil - Elisi Grove, Elisi Grove Cold Pressed Signore Oil, Kyneton Olive Oil Chilli Reserve Champion- Cape Schanck Olive Best Extra Virgin Olive Oil Southern Hemisphere Estate, Cape Schanck Olive Estate Coratina - W2Olives, W2O Australian Extra Virgin Olive Oil Champion Greek Varietal Extra Virgin Olive Best Table Olive Southern Hemisphere - Saluté The Oil - Rio Vista Olives, Rio Vista Olives Koroneiki Oliva, Saluté Oliva Semi Dried Olives AUSTRALIAN Reserve Champion - The House on the Hill, Best Extra Virgin Olive Oil Northern Hemisphere Goya En España, Goya® Unico Extra Virgin Olive Oil INTERNATIONAL The House on the Hill Koroneiki Champion Other Varietal Extra Virgin Olive Best Table Olive Northern Hemisphere - Goya En Olive Awards Oil - Ashbolt Farm, Ashbolt First Harvest España, Goya Manzanillo Stuffed with Minced Hot Reserve Champion - Rio Vista Olives, Rio Pimientos Vista Olives WA Mission Best Australian Extra Virgin Olive Oil, Sponsored Champion Flavoured and or Infused Olive Oil - Sathya Olive

by Braud Australia - W2Olives, W2O Australian Extra Virgin Olive Company, Nuja’s Infusions Garam Masala Oil Reserve Champion - Romley Estate, Garlic and Rosemary Extra Best Australian Table Olive - Saluté Oliva, Saluté Oliva Semi Dried Virgin Olive Oil Olives Champion Agrumato Olive Oil - Kyneton Olive Oil, Kyneton Olive Best New South Wales/ACT Extra Virgin Olive Oil, Sponsored by NSW DPI Oil Testing Laboratory - W2Olives, W2O Australian Extra Oil Chilli Reserve Champion - Pendleton Olive Estate, Citrus Press - Ruby Virgin Olive Oil Best South Australian Extra Virgin Olive Oil, Sponsored by Olive Grapefruit Oil Packaging Service - Nasmin P/L, Nasmin FS-17 Best Tasmanian Extra Virgin Olive Oil - Lauriston Grove, Lauriston Champion and Reserve Champion Table Olives by Class Grove Hardy’s Mammoth Champion Table Olives - Green Olives - Alto Olives, Alto Martini Best Victorian Extra Virgin Olive Oil – Boundary Bend, Cobram Reserve champion – not awarded Estate Ultra Premium Hojiblanca Champion Table Olives - Medley of Olives - Alto Olives, Alto Misto Best Western Australian Extra Virgin Olive Oil - New Norcia Reserve champion – not awarded Services, New Norcia Olive Oil Champion Table Olives - Kalamata Olives - Gooramadda Olives, Kalamata Reserve Champion - Elisi Grove, Elisi Grove Black Kalamata Olives Champion and Reserve Champion Extra Virgin Olive Oil by Class Champion Table Olives - Wild Olives - Bruny Island Olives, Bruny Champion Mild Extra Virgin Olive Oil, Sponsored by Deltagen Hannaford Olive Oil, Hannaford Olive Oil Correggiola and Paragon Island Rose Olives Reserve Champion - Australian Olive Company, Australian Olive Reserve Champion – Fedra Olive Grove, Fedra Extra Virgin First Company Koroneiki Cold Press Olive Oil Champion Table Olives - Dried Olives - Saluté Oliva, Saluté Oliva Champion Medium Extra Virgin Olive Oil - Leaping Goat Olive Semi Dried Olives Oil, Leaping Goat Olive Oil Reserve champion – not awarded Reserve Champion – Lauriston Grove, Lauriston Grove Hardy’s Champion Table Olives - Stuffed Olives - Goya En España, Goya Mammoth Champion Robust Extra Virgin Olive Oil - W2Olives, W2O Manzanillo Stuffed with Minced Hot Pimientos Reserve Champion - Goya En España, Goya Manzanillo Stuffed Australian Extra Virgin Olive Oil Reserve Champion – Cootamundra Olives, Cootamundra Olives with Minced Tuna Champion Table Olives - Specialty Olives - Bruny Island Olives, Corregiola Frantoio Champion Non-Packaged (Bulk) Extra Virgin Olive Oil - Nasmin Manzanillo with Dried Herbs Reserve Champion - Australian Olive Company, Australian Olive P/L, Nasmin FS-17 Reserve Champion - Lewis Horticulture, Lewis Horticulture Signore Company Gourmet Mix

®

www.internationaloliveawardsaustralia .com .au

14 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

Awards

AIOA Results book Another new element in the AIOA promotional toolkit this year is the official Australian International Olive Awards 2019 Results booklet.

Compiled and produced by AIOA Chief Steward Trudie Michels, the booklet is a comprehensive overview of the competition presented in a full-colour A4 format. It provides details of the various competition sections and their judging criteria, along with the judging process, methodologies and principles for each. Further detail on this year’s entry statistics and trends are covered in the two Chief Stewards’ (EVOO and Table Olives) reports.

“The 2019 Results brochure is classy and such a good reference” - Imogen Bettio, Elisi Grove

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If you’d like a copy of the 2019 AIOA Results booklet, please email Liz Bouzoudis at secretariat@australianolives.com.au with your name and postal address, and she’ll send one out. There’s no cost – and what a great holiday read!

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

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The new-format Results booklet also (no surprise here!) provides a complete list of medal and Champion award winners, celebrating the efforts and quality of each and every awarded entry. Every Gold, Silver and Bronze medal-winner is featured individually in a listing including name, judging score and judges’ comments, accompanied by a professional product image.

The booklet was released at the AIOA Presentation Dinner in Albury and has since been widely distributed to media and influencers, including at the AOA Media Lunch in Sydney in late October. AOA CEO Greg Seymour said it went down almost as well as the winning olives, oil and menu.

“The media guests were absolutely ecstatic about the AIOA results booklet. They thought it was brilliant and a number asked for more to share with their friends and colleagues,” he said.”

“It’s a slick publication and a coffee-table keeper, which will no doubt provide the media with a comprehensive resource on our industry’s quality products over the coming year.

“Importantly, it also provides entrants with valuable feedback on their winning products, which they can use in their marketing and promotion.”

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

Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 15

Awards

Best Commercial WA winners Tanuja and Keith Sanders, Sathya Olive Company. (left) St Ildephonsus Old Boys member Laurie Watson proudly accepted the Best in Show award on behalf of New Norcia Olive Oil for the second year running.

New Norcia takes divine double as WA Best in Show It’s not often you can precisely replicate a performance - especially when it’s your best to date - but that’s just what New Norcia Services achieved at this year’s WA Olive Awards. The Benedictine Community’s olive producing team took the Best EVOO of Show honours for the second year in a row, once again for its Mission single varietal oil.

Even more remarkably, the New Norcia Mission also repeated its impressive 2018 score of 91 points, and added both a Gold medal and the Best WA Oil of Show Trophy to its winner’s haul.

Boundary Bend also took home two of the major awards, winning both the Best Commercial Oil and Best Non-WA EVOO trophies, while WA producers Tarralea Grove took out Best Boutique and the Sathya Olive Company Best Commercial WA Oil of Show. Major winners in the flavoured oil classes were Preston Valley Grove for Best Commercial WA Flavoured Oil and Guinea Grove Farm for Best Flavoured Oil of Show.

2019 competition

This year’s competition was organised by the WA Olives Council in a new affiliation with the Australian Olive Association and saw several major changes to the

2019 WA Olive Awards Trophy Winners Best in Show: New Norcia Services, New Norcia Services - Mission Best Boutique Oil of Show: Tarralea Grove, Tarralea Grove Extra Virgin Olive Oil Barouni Manzanilla Ascolana Best Commercial WA Oil of Show: The Sathya Olive Company, Extra Virgin Olive Oil Best Commercial Oil of Show: Boundary Bend Olives, Cobram Estate Ultra Premium Reserve Hojiblanca - Hojiblanca Best Commercial WA Flavoured Oil: Preston Valley Grove Pty Ltd, Chilli Pressed Chilli Pressed (Agrumata) Best Flavoured Oil of Show: Guinea Grove Farm, Basil Crush - Basil Best non-WA Oil of Show: Boundary Bend Olives, Cobram Estate Ultra Premium Reserve Hojiblanca - Hojiblanca Best WA Oil of Show: New Norcia Services, New Norcia Services - Mission competition, including an open invitation to judges’ training and an increased number of awards for both local and interstate participants.

A new retail sponsor in Farmer Jacks is also providing WA growers with the chance to have their products displayed on supermarket shelves, with the winning West Australian oils being featured in 12 of the company’s stores. The proudly parochial food retailer is also a proud supporter of fresh, healthy and artisan products, providing an ideal opportunity for promotion of locally produced EVOO.

16 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

The stats

The 2019 WA Olive Awards saw 87 entries from 53 competitors across the country.

Judges awarded 19 Gold (22% of entries), 38 Silver (44%) and 22 Bronze medals (25%), while 8 entries (9%) did not receive a medal or were faulted.

Chief Judge Isabelle Okis said oil quality of this year’s entries was high, averaging polyphenols of 335, FFA of 0.2 and peroxide at 7.

“The oils judged were of a consistently high standard. Gold medals were awarded in all classes and styles,” she said.

Awards

The award for Best Commercial WA Flavoured was presented by AOA President Mike Thomsett (left) and retail sponsor Farmer Jacks' Owner Fred Fairthorne, and accepted by competition Chief Judge Isabelle Okis on behalf of Preston Valley Grove.

“The top award-winning oils had freshness, vibrancy, were complex and had the distinctive characteristics of a gold medal oil.

“At the other end of the scale we had three oils that didn’t make the parameters and displayed the classical defects of fermentation, usually caused by poor storage, while the medicinal or band-aid is usually a time problem between harvesting and processing.”

Best Boutique winners Anne and Barry Sander of Tarralea Grove.

The awards were announced to an enthusiastic 70-strong crowd at the 2019 West Australian Olive Awards Dinner held on 12 October in Perth.

For more information download the Results Booklet at www.oliveswa. com.au/events.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 17

Awards

Merriwa producers Roey and Stephen Higgs took home the Champion Extra Virgin Olive Oil award for their Rosto Extra OOMPH.

A proud John Treloar of W2Olives collected two of the five major accolades for 2019, named Champion of both the Boutique Extra Virgin Olive Oil and Champion Flavoured & Culinary Oil classes.

NSW producers claim 5/5 at 2019 Sydney Royal Fine Food Awards It was clean sweep for New South Wales at this year’s Sydney Royal Fine Food Show Olive Oil Awards, with producers from across the state claiming all five major awards.

Top of the honours list was Wagga Wagga based Kallewanda Pastoral Company (W2Olives), which took home two of the five - Champion Boutique Extra Virgin Olive Oil for its W2O Hardy’s Mammoth varietal, and Champion Flavoured & Culinary Oil for its W20 Lime Agrumato Olive Oil. Joining them as class champions were Rosto Olives (Merriwa) Champion Extra Virgin Olive Oil for its Rosto Extra OOMPH; Alto Olives (Crookwell) - Champion Varietal Extra Virgin Olive Oil for its Alto Vividus; and Gibson’s Grove (Forbes) - Champion Olives for its Gibson Grove Ligurian Style Olives.

It was interesting to note that Alto’s win in the Varietal EVOO category follows its Champion Olives award in the 2018 competition - leaving no doubt as their multi-skilling abilities - and that all the 2019 major winners were boutique, family-owned companies.

The statistics

A total of 175 entries were received for the 2019 competition; 113 across the extra virgin olive oil classes, 27 table olives and 35 flavoured olive oils. In all 17 Gold, 69 Silver and 68 Bronze medals were awarded, with details and judges’ comments by class as follows: Class 1: Extra Virgin Olive Oil, Varietal or Blend, Boutique Class - 2 Gold, 5 Silver, 4 Bronze, 3 no medal.

A strong class of oils with positive results as evident by the number of medals. In this challenging dry year it is pleasing to see such consistently good oils.

Class 2: Extra Virgin Olive Oil, Varietal or Blend - 3 Gold, 20 Silver, 20 Bronze, 11 no medal.

The best exhibits showed pristine freshness, coupled with solid aromas and flavours. The robust exhibits mostly showed a good level of fruit complexity to complement the bitterness and pungency.

18 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

2019 Sydney Royal Fine Food Show Olive Oil Champions Champion Boutique Extra Virgin Olive Oil - Kallewanda Pastoral Company - W20 Hardy’s Mammoth Champion Varietal Extra Virgin Olive Oil - Alto Olives, Alto Vividus Champion Extra Virgin Olive Oil - Rosto Olives, Rosto Extra OOMPH Champion Olives - Gibson’s Grove, Gibson Grove Ligurian Style Olives Champion Flavoured & Culinary Oil - Kallewanda Pastoral Company, W20 Lime Agrumato Olive Oil Class 3: 100% Single Varietal Extra Virgin Olive Oil - 6 Gold, 27 Silver, 13 Bronze, 1 no medal.

This class showed excellent variety, ranging from delicate through to robust. Exhibitors should be very proud: an excellent class and a privilege to participate in the judging process.

Class 4: Table olives - 2 Gold, 7 Silver, 14 Bronze, 4 no medal.

Smaller fruit were the stars of the class with some standout olive flavours and good crunch. Good to see the additions of herbs and spices not dominating the olive flavour. Those presented in quality olive oil had good mouthfeel and scored well.

Class 5: Flavoured & Culinary Oils - 4 Gold, 10 Silver, 17 Bronze, 4 no medal.

A diverse range of flavoured culinary oils, of good quality overall with several outstanding examples. We commend growers and producers for broadening the range of exhibits for the consumer.

Full results are available for download at www.rasnsw.com.au.

Awards

Taralinga and Grampians take top again at 2019 Australian Golden Olive Awards Taking the top honour in a competition does great things for a producer’s business, providing both pride in a job well done and great product and brand promotion. Taking it two year’s running adds another really satisfying element: the proof that it wasn’t just a one-off, or a great year for your grove, but that you really must be doing something very right.

Two local producers gained that satisfaction at this year’s Australian Golden Olive Awards (AGOA), with Taraling Olive Estates taking the 2019 Best Oil in Show award and Grampians Olive Company the award for Best Oil from Heritage Trees, each for the second year running.

The third major trophy for 2019, the People’s Choice award, was won by Rosto Olives.

The awards were presented at a dinner in Wangaratta on 31 August 2019, where the effort, work and commitment of olive producers throughout the year was celebrated with “trophies, medals and a minimum of formality”.

oil shows in Australia and is open to any extra virgin olive oil producer, not just the commercial grower.

“In the past an avenue of trees leading up to a farm produced a Gold medal, and they were delighted to have their oil ranked among the best.”

2019 statistics About the AGOA

Chief Steward Laurel Nowacki said this year marked the 21st Australian Golden Olive Awards, “a wonderful celebration of fresh Australian extra virgin olive oil” offering opportunity and an open welcome.

“The AGOA uses the same laboratories and assessment panels as many of the other shows and as an early show, it provides the chance for entrants to use their chemical analysis for other shows which fall later in the year,” she said.

“Thanks to volunteer support, our show is one of the least expensive serious olive

In one of the toughest growing years in memory, the 2019 AGOA received 64 entries. Medals were awarded to 57 of those entries - eight Gold, 34 Silver and 15 Bronze.

2019 AGOA Trophy winners

Best Oil in Show - Taralinga Estate Olives.

Best Oil from Heritage Trees - Grampians Olive Co. People’s Choice - Rosto More information and full results: www. australianoliveawards.com.au.

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Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 19

Awards

Gold-medal winners Marie Kerns, Olives from Broke, and Patrice Newell, Elmswood Farm. Marie also took home the Modern Olives Trophy for the Best Table Olive of Show.

Back up wins for Rosto and Olives from Broke It was deja vue (of the good kind) for the Rosto team at this year’s Hunter Olive Awards presentation, as they accepted the Best EVOO of Show award for the second year running. The local producers also took home the trophy for Best Extra Virgin Olive Oil of Show from Hunter Valley Fruit, again repeating last year’s success.

Fellow Hunter producer Marie Kearns of Olives from Broke had a similar experience, awarded both the Best Table Olive of Show and Best Table Olive from Hunter Valley Fruit trophies – but for a remarkable third year in a row.

The Most Successful Exhibitor award was also somewhat remarkable this year. With judging now based on only the four best entries, Fedra Olive Grove and Gooramadda Olives gave competition judges a little grief by gaining 2 Gold, 2 Silver and a Best in Class each. With those results, it was obvious they were both very successful exhibitors and it was declared a tie!

Chief Steward Alan Smith said the organisers were pleased with the level of entries in such a difficult year.

“Our numbers were up significantly from 2018, which has given us all heart,” he said.

“Considering the drought conditions across much of eastern Australia, we had good entries from NSW, Victoria and Tasmania, and of course from the Hunter Valley.

“The EVOO and infused classes in particular were strong, with 51 this year compared to 29 in 2018. Tapenade entries remained stable and table olive entries were lower, at 12 compared to 20 in 2018.

Again, this is not surprising in such a dry year.”

Wide variability

Head Olive Oil Judge Mike Thomsett described this year’s entries as “interesting and varied”, demonstrated by the mix of six gold medals

20 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

Hunter Valley producer Susan Robinson of Fairway Hill was delighted with her trophy for Best Tapenade.

and five faulty entries in the EVOO classes.

Mild oils were overall “sweet and aromatic with a touch of bitterness and pungency, fresh on the palate, with a fresh flavour profile”, while medium oils were “fruity and complex generally, balanced by appropriate bitterness and pungency”. Thomsett said the judges were delighted with the standard of entries in this class, awarding 4 Gold and 5 Silver medals.

This year’s robust class “featured aromatic oils with strong bitterness, with notes of apple, grass, rocket and spice evident in the award winning oils”, however it was disappointing that not all oils were EVOO. Infused - Citrus oils tended towards subtle flavours, with base oils ranging from fresh to ‘tired’, while the Infused - Non-Citrus class saw 5 Gold and 3 Silver medals awarded to high quality entries of “fresh infusions and good base oils”.

Table olives

Table Olive Head Judge Steve Mitchell said quality across the four classes was “reasonable” this year, with 1 Gold, 3 Silver and 7 Bronze medals awarded. The Gold medal-winning Kalamata (Olives from Broke) was described as “a great example of the variety, and most importantly an excellent eating olive,” hence also named Best Table Olive in Show.

Mitchell noted that most exhibits were well presented, with consistent size and colour, textures in keeping with fruit maturity, and olive flavours mostly balanced. Tapenade entries were of a high standard, with good textures and flavour profiles. All were awarded Silver medals and “it was difficult to select a winner”.

Awards

The Rosto Olive Grove team (from left) Steve, Roey, Tahli, Wendy, Joel and Jode repeated last year’s success, taking home both the Best EVOO of Show and Best EVOO from Hunter Valley Fruit trophies.

2019 Hunter Olive Show Trophies Hunter Bottling Company Trophy, Most Successful Exhibitor – (joint) Gooramadda Olives, Fedra Olive Grove Olives NSW Trophy: Best EVOO of Show - Rosto Olive Grove Olive Centre Trophy: Best EVOO of Show, Hunter Fruit - Rosto Olive Grove Ace Ohlsson Trophy: Best Infused Oil of Show - Fedra Olive Grove Modern Olives Trophy: Best Table Olive of Show - Olives from Broke Adina Vineyard & Olive Grove Trophy: Best Table Olive,

Hunter Fruit - Olives from Broke Adina Vineyard & Olive Grove Trophy: Best EVOO, NSW Fruit - Varapodio Estate Olivegrower & Processor Trophy: Best EVOO, Tasmanian Fruit – Glendale Olives Ace Ohlsson Trophy: Best EVOO, Victorian Fruit Gooramadda Olives Plasdene Glass-Pak Trophy: Best Tapenade of Show - Fairway Hill

OLIVE OIL PROCESSING WORKSHOP 2020 AOA Olive Oil Processing Workshop – advance notice Due to popular demand, the AOA Olive Oil Processing Workshop will be run once again in April 2020 at Boort, Victoria. It will be a two and a half day workshop run over three days.

The comprehensive course will cover every aspect of processing quality from the grove to the laboratory, and combines the expertise of international processing consultant Pablo Canamasas and award-winning producers Peter and Marlies Eicher of Salute Oliva.

Tentative dates 21-24 April. These dates will be confirmed in early 2020, along with details on how to register.

Places are limited, so register your interest now by emailing Liz Bouzoudis at secretariat@australianolives.com.au. Those on the waiting list for this year’s workshop are also asked to confirm their interest for the 2020 event.

This project has been funded by Hort Innovation, using the Hort Innovation olive R&D levy, co-investment from the Australian Olive Association and contributions from the Australian Government.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 21

Awards - News

Quality judges deliver quality outcomes Competitions are a cost-effective and important way for producers to boost their marketing programs and benchmark their products and capabilities. Reputable competitions depend on high quality judges to deliver quality outcomes for exhibitors.

Developing the size and quality of Australia’s talent pool for EVOO and table olive competition judges is an important initiative for the AOA. The TasteBook®, Young Judges™ and OliveCare® programs, sensory training workshops, associate judging pathways and international judges on the Australian International Olive Awards (AIOA) panels are some of the activities in an overall program designed to provide a sustainable pool of quality judges to the AIOA and other regional competitions around Australia.

AOA Head Judge

The AOA’s Head Judge plays an important role in fostering these talent development programs, and in providing support for regional competitions. All this occurs in addition to their AIOA competition responsibilities each year and it’s a tough gig, as the Head Judge is a voluntary role with a three-year tenure.

The AOA’s current Head Judge, Shane Cummins from Wagga, has done a tremendous job. In addition to the normal Head Judge activities associated with the AIOA, Shane has been particularly active in helping numerous regional competitions with technical support and leadership over

the past three years. His commitment to developing talent and TasteBook®, and his personal sacrifice in undertaking the role, is legendary. His contribution is highly appreciated and valued by both the AOA and the industry.

Three-year term

The AOA’s Judging Development Policy stipulates a three-year term for the role of AIOA Head Judge, although the incumbent can apply for reappointment. The Head Judge’s current term expires in March 2020 so the AOA Board is seeking expressions of interest from suitably qualified applicants to take on the role for the next three years.

The

AUSTRALIAN INTERNATIONAL Olive Awards

®

www.internationaloliveawardsaustralia .com .au

AIOA Head Judge applications now open Main duties/responsibilities: As the Head Judge, you will be expected to support the objectives of the Australian International Olive Awards and be responsible for reviewing, with the Chief Steward, the competition’s schedules, rules, classes and judging criteria. You will also be responsible for judging activities on judging days and the conduct of judges and associate judges.

A three year term will apply. The key requirements of the role are: • an excellent palate for oil judging and exposure to a wide variety of oil varietals and oil styles • extensive judging experience, including at international level • previous experience in the delivery of olive oil tasting and training courses • good relationships with other olive competitions and the AOA. For more information and a detailed Position Description please contact Liz Bouzoudis on secretariat@australianolives.com or 0478606145.

Applications close 31 January 2020.

22 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | DECEMBER 2019

R&D Insights contains the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund.

Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.

Enthusiastic response to ‘interesting and relevant’ 2019 Conference Interesting and relevant: those two words pretty much sum up the feedback from this year’s National Olive Conference & Trade Exhibition, held in October in Albury, NSW.

“Everyone I’ve spoken with or heard from had things which really grabbed them among the topics, which they now want to find out more about,” he said.

Backing up rave reviews for the 2018 event Wagga, the organisers pulled together a broad-ranging program based around the topical theme of Healthy Groves, Healthy Businesses.

It made for a thought-provoking – at times even challenging – three days, jam-packed with information and learning opportunities on a diverse range of topics. Importantly, the program breadth also ensured it was relevant to the equally diverse range of participants who make up the olive industry.

“And all said they found the program really interesting and relevant, and can’t wait to go next year. As an organiser, that’s really what you want to hear.

Diverse content AOA Greg Seymour said feedback both during and after the event has been enthusiastic, with strong support for the wide variety of information on offer.

“We were trying to create a program that, no matter who you are and what level of production or involvement you’re at, provides information which helps you think about your operation, what you’re doing and the ways you’re doing it, and maybe find some better ways of doing it.

“Sometimes that’s from the presentations or field visits, and the biggest value of a single jam-packed annual event like this is the opportunity to hear lots of people talking about lots of things at the one time. But it doesn’t necessarily always come from the

“We found the information at the conference so informative and helpful to us and our business, and it has made us even more pumped for the coming year. Thanks to everyone on your team.”

Imogen Bettio, Elisi Grove

program, it’s often from someone else who’s been there and done that, and you’re unlikely to be able to get that information any other way.

“Getting together to share information and skills has a multitude of benefits beyond the obvious learning opportunities , and the chance to meet new industry members and catch up with old acquaintances is undoubtedly one of the most important.”

2

Got a suggestion for 2020?

The annual National Olive Conference & Trade Exhibition is your event and the organisers are keen to ensure the program topics and activities for the 2020 event meet the needs, wants and interests of all attendees.

The social program was a popular element of the event, providing an opportunity to network over great regional food and wine.

New information Peninsula Providore’s Mel Hollick is a relative newcomer to the industry and has attended two previous industry conferences since purchasing the family’s grove. She said the focus on new information was a major drawcard this year, and the event didn’t disappoint.

“It was really well run and it was good that it wasn’t the same topics. Every time there’s still more to learn and there was so much new stuff, which was fabulous,” she said.

“The visit to the National Environment Centre was absolutely wonderful and the focus on soil carbon was really good timing – everyone really loved that.

“I also really loved the insights into the macadamia industry and I think we should all be working together so we have that information at hand for the success of the industry. It’s really important to be able to benchmark yourself, particularly as someone new to the industry.

Social networking “The social side of it was really well done too. You could tell a lot of thought and effort had been put into the venues, menus and the entertainment, and people had a great time. They were really good opportunities for networking and I found that a huge benefit.”

Those weren’t the top things on

So if there’s something you’d like to know more about, a topic you’d like explored further – or even a relevant speaker you’d love to hear – please let them know, so they can add it to the discussion mix.

Send your ideas to AOA Admin Manager Liz Bouzoudis at secretariat@ australianolives.com.au.

Hollick’s list of highlights, however.

“The number one thing was the insight into table olive making from Linda Costa’s workshop on the Saturday.

That was massive,” she said.

“And people who missed out on the grove tour at Gooramadda missed out on a huge opportunity. Walking around with Robert Spooner-Hart and Mike Thomsett, I got so much out of that, and I’ve come home knowing so much more about my own grove – including that I’ve got some issues to deal with.

“That opportunity to speak one-onone in the grove and pick their brains was invaluable.”

“Congratulations on an outstanding conference and awards night! The organisation, choice and participation of speakers, engagement of delegates, stands, the field trip to the environmental centre and of course the quality of produce and the awards booklet (exceptional!) were brilliant. Well done on all counts!

Lauren Hamilton provided invaluable hands-on guidance on Digital Marketing for Small Business at her Saturday workshop.

“You provide such value to industry and it was very clear from speaking to delegates how much they appreciate your hard work.” – Brenda Kranz, R&D Manager, Hort Innovation

3 Fun, friends …

In contrast, Parafield Olives owner Margie Carter is one of the ‘first wave’ of Australian olive growers has been attending industry conferences on and off since 1996.

She said the early events were “so much fun” and described this year’s Albury gathering as “like the good old days”.

“It was friendlier – so was Wagga last year. It’s come back to being friends and networking and finding stuff out from each other,” she said.

“It’s really good to get together with other people and just talk to each other. You can ask questions and see how you’re travelling, and you go home revitalised and with some good new ideas.

“It’s good just to socialise sometimes and make new friends in the industry.

You can run into people year after year and not really know them, and the social events give you the chance to really meet people properly. You can also go to the Conference Dinner and find out that Professor Robert Spooner-Hart sings!”

… and ‘finding stuff out’ Carter also found plenty to like among the plenary sessions.

“The talks were really good,” she said.

“Alternative business models was really good and the digital marketing woman was excellent, I wanted more of her. That sort of practical stuff for small business owners is really valuable.

“We could have done with more of that young fellow on soil carbon too. He didn’t even scratch the surface of the information around that and how we can put back, so another three hours with him would have been good.

“Everyone loved the Environment Centre visit too – the guy just makes so much sense. There were lots of questions and people really got a lot from it. He sent quite a few people off thinking differently about how they might run their groves – thinking about lots of things, actually.”

The Gooramadda Olives grove tour provides an opportunity for delegates to discuss grove issues directly with experts Mike Thomsett and Dr Robert Spooner-Hart.

And Carter’s top pick?

“It was all good. I really enjoyed the Conference Dinner – and then the Awards Dinner was another fantastic night. It’s so good to see people getting their awards and feeling proud of all the hard work they put throughout the year.”

Momentum building Seymour agreed about the strong interactive ‘vibe’ around this year’s event.

“The dinners were really popular and networking throughout the Conference was strong,” he said.

“There was a good cross-section of the industry there, from new people to those who’ve been around for a long time, and I think everyone got a lot out of the interactions which came out of that.

“The other thing I felt was that people are feeling better - good, in fact - about being in the business. They can feel the momentum building again, in terms of the industry working together and also in the opportunities presenting themselves, particularly around table olives and niche markets.

“All up I think a great time was had by

all, both professionally and socially, and on behalf of the AOA Board and the organising team, I want to say a big thank you to everyone who attended, participated and volunteered their time to make this year's conference and trade exhibition such a successful and enjoyable event.

“And now we’re straight into planning for the 2020 conference, which we’re very pleased to confirm will be in Devonport, Tasmania.

“We’ve learned a lot from the last two conferences, and think we’ve got a pretty good handle on what delegates are looking for in the event, so we’re looking forward to creating another jam-packed quality program of plenary sessions, field sessions and industry networking functions to enjoy next year.”

The National Olive Conference & Trade Exhibition is facilitated through the Hort Innovation Olive Fund. It is partially funded by Hort Innovation using the olive R&D levy, with in-kind contributions from the Australian Olive Association and funding from the Australian Government. The event is also supported

by Destination NSW and a range of industry sponsors and exhibitors.

4

Is Xylella a threat to Australian olives?

Craig Elliott National Xylella Co-ordinator; Manager, National Xylella Preparedness Program Most olive growers will be aware of the impact Xylella fastidiosa is having on European olive growers but would the arrival of the bacterium in Australia create the same problem and damage at the same scale?

This is one of the issues that the National Xylella Preparedness Program is considering. Co-funded by Hort Innovation and Wine Australia, the National Xylella Preparedness Program aims to ensure that the Australian horticulture and wine sectors are ready for Xylella if it arrives in Australia.

The impact Images from the Apulia region in Italy have shown the devastating effect of Xylella, with groves and centuries old olive trees destroyed.

Behind those images is the effect that this would have had on growers and the surrounding communities economically, along with the social and cultural impacts. The outbreak has reportedly resulted in over 22 million olive trees caught in the infected or containment zones and over 50000 hectares of olive groves destroyed; including 50% of the production area in Lecce province

and up to 80-90% of trees on some properties. The flow-on effects have seen between 10%-40% in production losses and costs estimated at between 390 million and 1.2 billion Euros, depending on which report you read.

Australian modelling The olive industry is just one sector at risk from Xylella, with over 560 plant species now listed in the host range. Modelling has been completed for the Australian wine and grape industries on the likely impact of different outbreak scenarios and the potential costs have been assessed as between $2 billion and just under $8 billion over a 50 year period, accounting for lost production and management costs.

Work is underway under the National Xylella Preparedness Program to complete similar modelling for other at risk crops as this will provide key data.

The Californian experience Comparing the Italian situation with how California has managed Xylella identifies two key differences.

California may regarded as the ‘home’ of Xylella as it was first

described there, by virtue of Pierce’s Disease in grapevines, in the late 1800’s. Evolutionary genomics indicates, however, that it ultimately originated from central America.

California undertakes a relatively effective program managing Xylella, with the focus being on containing their key insect vector (the glassy winged sharpshooter or GWSS) to southern areas while research to breed genetically tolerant grapevines is completed.

While Xylella is present in northern areas of California along with a number of less effective or damaging insect vectors, the impact is less due to the absence of the GWSS and an ongoing program of removing and replacing infected vines. Government and industry bodies manage the program to exclude GWSS from the northern areas, resulting in significantly less economic impacts than if the GWSS was present and infection loads were much higher in those areas.

Compliance and response the key We’ve observed that high levels of compliance for plant movement

5

regulations, rapid response to incursions of GWSS into new areas and very strong industry support and investment in the research and management programs also underpins the Californian program.

In contrast, it appears the Italian situation struggled with suppressing their key insect vector (the meadow spittlebug) and was undermined by political and community opposition to control measures. As a result the ‘front’ of the outbreak has gradually moved northward since its initial detection in 2013.

Lessons learned The experiences in California and Italy provide good lessons for regions like Australia where Xylella has not yet been detected. Work in Australia is currently focused on strengthening our diagnostic capability so the Xylella subspecies and genotype can be confirmed quickly. This will help determine the host plants at risk and help commence the response to an outbreak more rapidly, as well as ensure delimiting surveillance and containment efforts are more targeted and efficient.

Industry funding has been secured to research potential insect vectors in Australia and it is hoped that this will be supplemented by government funding in the upcoming year. This is also important for response planning, to understand how effective specific insects are at acquiring the bacterium from infected plants and then transmitting it to new plants.

Alongside this are discussions on the potential use of multispectral satellite imagery or aerial photography. Used overseas, this is

indicating the ability to detect Xylella infections prior to visual symptoms being detected through human inspection, providing the emergency response the best chance of success.

What you can do Growers have a critical role in this, both in terms of helping prevent an incursion as well as being prepared for the worst case scenario:

Only source plant material

from quality nurseries who demonstrate strong biosecurity hygiene practices;

Monitor your grove for any

unusual signs that may show a pest or disease outbreak;

Train your staff to identify

possible biosecurity outbreaks and have a response plan in place to contain any new pests or diseases;

Report suspect outbreaks to the

Plant Biosecurity Hotline on 1800 084 881;

Consider how your business

would manage during a biosecurity incident if the movement of plants, fruit and even people and machinery was restricted or prohibited;

Make biosecurity a part of local

discussions - share information and work together to be prepared for biosecurity incidents;

Don’t bypass biosecurity laws

and report anyone who does they’re putting your industry, your community and your business at risk.

Research Recap PROJECT NAME: Xylella co-ordinator (MT17006) PROJECT AIM: To ensure national awareness of the threat of Xylella fastidiosa, and to develop crosssectoral biosecurity preparedness and prevention strategies PROJECT PARTNER: Plant Biosecurity Research Initiative (PBRI) FUNDING: Hort Innovation Apple and Pear, Avocado, Citrus, Cherry, Dried Grape, Nursery, Olive, Prune, Raspberry and Blackberry, Strawberry, Summerfruit and Table Grape Funds PROJECT TIMEFRAME: Ongoing KEY INFORMATION:

Xylella fastidiosa is the current #1 plant biosecurity risk for Australia

Australia is currently free of Xylella but it has recently spread across olive-producing European countries

To date destruction of infected plant material and control of carriers are the only control methods

Key to Australia’s protection from Xylella is the ability for early detection, with containment and eradication tools at the ready

The National Xylella Preparedness Program is jointly funded by Hort Innovation, through the crossindustry levy project Xylella Coordinator (MT 17006), and Wine Australia.

6

AOA and Linda Costa hit the road for National Table Olive Workshop tour Internationally-renowned table olive consultant Linda Costa from South Africa is returning to Australia in mid-February 2020 to deliver a series of one-day workshops around the country.

Following highly-acclaimed half day workshops at the National Olive Industry Conferences in Wagga in 2018 and Albury this year, Linda is working with the AOA to deliver a full day program in each Australian

state. This will ensure that all those interested in adding table olive production to their business mix, or wanting to improve their current operations, can access the detailed knowledge required for consistent production of high quality table olives.

Save the date – and register ASAP! Registration will open shortly via the OliveBiz events page. Numbers for

each workshop are limited to ensure an interactive experience, and Linda’s expertise and popular style will ensure places are in high demand, so prompt registration is recommended.

Details Workshops will be held at the following locations and dates, with venues TBC: Hobart: Wednesday, 19 February Melbourne: Friday, 21 February Adelaide: Sunday, 23 February Hunter Valley: Tuesday, 25 February Southern Tablelands: Thursday, 27 February Perth: Sunday, 1 March The program will run from 8am5.30pm, followed by a sausage sizzle and drinks until 7.30pm.

The all-inclusive cost of each event is $120 for levy payers and $150 for others.

Draft workshop program 8.00 - 8.30: R egistration, tea/coffee

12.30 - 1.30: Lunch

8.30 - 9.00: E conomic Context - market overview, cost structure

1.30 - 3.00: Spoilage Issues and Corrective Actions

9.00 - 11.00: Principles of Table Olive Fermentation - different methods of processing olive fruit

3.00 - 3.30 : A ustralian Food Safety Requirements

11.00 - 11.30: Break

4:00 - 5.30: Table Olives as a Functional Food. Maintaining Quality Standards, While Meeting Consumer Demands.

11.30 - 12.30: Cultivar Conundrum including tasting of a wide range of cultivars. This will provide reference to the various methods discussed earlier.

3.30 - 4.00: Break

5.30 - 7.30: D rinks and sausage sizzle

The National Table Olive Workshops are part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.

The Olive Fund has a new website Hort Innovation’s new website allows the olive industry to find more information and more resources quickly and easily.

Six pages of industry-specific content provide you with: • Up-to-date details on levy fund management • All ongoing investments with updates, advice and actions you can take now • Completed investments with user-friendly summaries, final research reports and more • More resources, information and tools than ever before • Ways to connect with industry and people you can contact now.

NEW – completed investments: • View a user-friendly summary of what the investment achieved • Download the final research report with in-depth information • Access fact sheets, publications and other tools and resources that were developed as part of the investment.

horticulture.com.au/olive

8

2020 AOA Olive Oil Processing Workshop – Save the date Making great EVOO is all about ensuring quality at every stage of the process, starting in the grove and way before harvest. That was the key message of the AOA Olive Oil Processing Workshop, held in April in Boort, Victoria, and one which guided the 2019 harvest of the lucky growers who nabbed places at this year’s sellout event.

For those disappointed growers who missed out, the great news is that it’s on again in 2020!

Repeating the successful 2019 format, but with an expanded timeframe following attendee feedback, the course will again be run jointly by international processing expert Pablo Canamasas and 2019 AIOA Best of Show winners Peter and Marlies Eicher of Salute Oliva.

The comprehensive program covers every aspect of processing quality, from grove management for optimal fruit quality to best-practice processing and storage. Along the way you’ll learn a lot about olive oil chemistry, and find the answers the many of the “why did/does that happen to my oil?” questions you’ve always wanted to ask.

And you’ll be welcome to do so: the presenters’ combined expertise and practical experience, along with their shared approachability, ensure that the most complex detail is presented in an interactive, user-friendly format – while also catering for growers and producers at every stage and capacity.

Don’t miss out - register your interest now The course is tentatively scheduled for Monday, 20 through Wednesday, 22 April, with dates to be confirmed

in the new year. As the fruit for the trials is provided by Boundary Bend, the exact timing is dependent on their harvest and we hope to be able to confirm dates in January.

Numbers will again be limited to ensure a hands-on learning experience for all attendees, so if you’re keen to attend, please register your interest now. Anyone who put their name on the waiting list for the 2019 event is also urged to re-confirm your interest for the 2020 workshop.

Want to know more?

An overview of the information shared at the 2019 workshop can be found in the June edition of R&D Insights on the OliveBiz website – www.olivebiz.com.au.

The statistical results of the comparative trials carried out during the practical session can also be found in the article AOA Processing Workshop: efficiency by numbers, published in the September edition of Olivegrower & Processor.

Email AOA Admin Manager Liz Bouzoudis at secretariat@ australianolives.com.au NOW so you don’t miss out!

The 2020 AOA Olive Oil Processing Workshop is part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.`

This R&D Insights insert has been funded by Hort Innovation using the olive research and development levy and contributions from the Australian Government. Hort Innovation is the grower‑owned, not-for-profit research and development corporation for Australian horticulture.

2019 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors

Grochem’s Ben Coombe, left, and David Dissegna, Dissegna Family Produce.

CI Scientific’s Kurt Avallone and Malcolm Lewis, Lewis Horticulture.

2019 Conference Sponsors and Exhibitors Face-to-face expert advice and information

Event sponsors and exhibitors are an integral part of the annual industry Conference & Trade Exhibition, directly showing their support of the industry through their participation in the event. Their financial support enables the AOA to keep delegate registration fees consistently affordable, while their attendance allows delegates direct access to the latest advancements in industry-specific technologies, products and services.

Most importantly, it provides delegates the opportunity to speak to the people who make, sell and/or service them, getting first-hand answers and expert advice – and discovering new ways to improve your grove and business practices.

2019 National Industry Conference Sponsors & Trade Exhibitors Agromillora – Sponsor Agsafe Australian & New Zealand Olivegrower & Processor Australian Frost Fans – Sponsor Australian Olive Association Braud Australia – Sponsor CI Scientific CropLogic Deltagen Australia Destination NSW Grochem Australia – Gold Sponsor Hort Innovation – Sponsor Modern Olives – Gold Sponsor Multi-One Australia NSW Department of Primary Industries Oil Testing Service Olive Oil Packaging Service Olive Wellness Institute OliveBiz – Sponsor Tastebook™ Tornado Pumps & Sprayers

Modern Olives’ Peter Nixon and Laura Spalding with Gamila MacRury, Gamila’s at Beechworth.

Agsafe’s Kathleen Taylor and Malcolm Lewis, Lewis Horticulture Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 31

2019 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors

(From left) Professor Robert Spooner-Hart; Bruce Spinks, Wollundry Grove; Roberto La Bozzetta, Kyneton Olive Oil and Multi-One’s Adrian Wilkinson.

Mick Ryan, Preston Valley Grove, with Tornado Pumps & Sprayers’ Paul Blasutto.

Service all year round

Throughout the year those businesses continue to support our industry through the provision of those goods and services – and that invaluable advice - playing an important role in producing the quality olive products that Australia is increasingly becoming recognised for.

They’re out there looking for new things that can help you become better, more efficient and more profitable producers, and then they’re providing access to those tools.

The AOA greatly appreciates the invaluable support provided to hold the 2019 AOA National Olive Industry Conference & Trade Exhibition, and encourages all industry members to in turn support the businesses which sponsored and/or exhibited at the event.

Deltagen’s Adrian Dinsdale with Glenn and Fiona Makowski, Freshfield Grove.

Delyth Taylor, Pendleton Estate and TasteBook™ organiser Soumi Paul Mukhopadhyay.

AOA admin manager Liz Bouzoudis (left) and team member Barry Horrocks; Annetta Paterson, Nullamunjie Olive Oil and Alan Saunders, Agromillora.

Andy Abbott, Ovens Valley Olives with Belinda Taylor and Asumi Willis, NSW DPI Oil Testing Service.

32 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

2019 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors

AOA CEO Greg Seymour and Hort Innovation’s Brad Mills.

Andrew Taylor, Pendleton Estate and Linda Costa, Olives in Fact, with the Olive Wellness Institute’s Abby Dolphin (centre).

AUSTRALIAN & NEW ZEALAND

&

NATIONAL JOURNAL OF THE OLIVE INDUSTRY

David and Michele Sheward with Olive Oil Packaging Service’s Kent Hallett (right).

2020 National Olive Conference & Trade Exhibition – SAVE THE DATES Where: Devonport, Tasmania When: 16-18 October 2020 What: Information sharing, learning, networking … and fun!

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 33

2019 National Olive Industry Conference & Exhibition

Young Judges program an outright winner The AOA Young Judges program is an increasingly significant industry activity, working with secondary school students across South Australia to promote EVOO appreciation and consumption, and supporting students into careers in the olive and food industries. More than 70 students took part in this year’s program, with Birdwood High’s Emma Manning winning both the title of 2019 Champion Young Judge and a place at the national industry conference, thanks to sponsor DS Smith-Rapak. She attended with her teacher Viviane Wallace, who shared their experiences of both the event and the Young Judges program with organiser Kent Hallett.

“What can I say? What an experience the Australian National Olive Conference & Trade Exhibition was for both Emma and I. Who would have thought Emma and I would be mingling amongst the who’s who of the industry? Who would ever think that we, from little old Birdwood High School, would win, let alone be on an all-expenses paid trip to Albury courtesy of DS Smith-Rapak?

Young Judges competition

“Our school thoroughly enjoys participating in the Young Judges competition each year at the Royal Adelaide Show. We also have more students wanting to participate than can attend, and they are more than happy to participate in the weekly training even if they don’t make the final teams. What an experience it is for our students. Getting Soumi involved this year was a real hit! She brought even more enthusiasm to the program and the students really bonded with her.

“It is an extremely well organised event, Kent, and our kids really take away a lot from the experience. They are more adventurous with their food choices, more open to using olives and olive oil in food and more open to trying new recipes that involve olive oil.

They start to look at food as something to be enjoyed, not something to be scared of. Olive oil becomes something they see as beneficial to their health, not something to be frightened of (because of the dreaded ‘f’ word).

“I have been involved in the competition for the past five years and will continue to support the program again and again.

Conference attendance

“We both found the conference interesting and enjoyed the range of presenters and exhibitors. Some of Emma’s favourites included: • Rob Edwards (Better You, Better Business) • Peter McFarlane (OliveCare® - Upping the Ante on Quality)

34 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

• Abby Dolphin (Olive Wellness Institute What’s on Offer) • John Barton (The Importance of Soil Carbon) • Lauren Hamilton (Digital Marketing for Small Business).

“The field visit was also a real highlight for us both, and there are many aspects of the field trip we have begun to incorporate at Birdwood High School. This includes studying the paddock to plate process, sustainable farming, supporting local farmer’s markets and the impact of consumer choice on business.

“No surprises, but olive oil has started to make an even bigger appearance in the weekly cooking practicals. The Olive Wellness Institute’s posters now adorn our classroom walls as well!

“And of course Soumi! Her presentation on Saturday was a fantastic insight into the sensory properties of olives and olive oil – we’re looking forward to running this with

2019 National Olive Industry Conference & Exhibition

Want to get your local students involved?

The AOA Young Judges program has been running in South Australia for the past nine years, with resources developed and structured curriculum integration in place, and organiser Kent Hallett is keen to see it expanded to other states. If you’d like to extend this fantastic learning opportunity to students in your region, get in touch via oops@aussiebroadband.com.au or 0428829024 and have a chat – you could help nurture the 2020 Champion EVOO Young Judge!

Emma with Young Judges program organiser Kent Hallett.

students early next year. It was so great to hear from her again after the presentation at school earlier this year - the kids loved having her present.

“Personally, as an educator, the Gala Presentation Dinner was a fantastic opportunity for Emma to mingle with attendees and to network, something which only days before would have petrified her! She really enjoyed the night and came out of her shell, which was very pleasing to see.

“We met so many kind and knowledgeable people who shared advice and information

See you in Sydney 2020!

with us over the three days. Emma was able to connect with two growers in SA/VIC so hopefully this may lead to future experience within the industry.

Her parents and grandparents, who grow and process their own olives, are beyond proud of Emma’s involvement in the conference and her renewed enthusiasm for the family business. I know they would like to express their gratitude to you as well for your support of Emma.

“Thank you once again for allowing us to be part of the conference. We both came

away with a greater respect for the industry and the dedicated people involved. It was an exceptionally well organised conference, and was a credit to the industry.

“You are a champion for the industry and for the kids involved, Kent. I admire your motivation, enthusiasm and ongoing encouragement of the competition and the involvement of young people in the industry, year after year.”

With thanks, Viviane Wallace and Emma Manning

REGISTRATION NOW OPEN!

Register online and view the Program at wcofsydney2020.com

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 35

Regional round-up

GSOGA members spoke with the trainee chefs about choosing EVOO to cook with and guided them through the EVOO tasting process.

Students at Le Cordon Bleu Australia’s Cilantro training restaurant created a menu of EVOO-based dishes specifically for the GSOGA post-harvest lunch, including (below) heirloom tomatoes with fresh goat’s curd and chargrilled octopus and (above) confit monkfish in lemon scented olive oil, ajo blanco, grapes and croutons.

GSOGA takes local EVOO to Le Cordon Bleu Michele Sheward – President, Goulbourn Strathbogie Olive Growers Association Every year the Goulbourn Strathbogie Olive Growers Association (GSOGA) holds a post-harvest lunch for our members, to get together and discuss the highs and lows of the olive growing season and how the harvest went. It is also an excellent opportunity to learn from the experiences of our peers.

At this lunch, which is always held in the GSOGA region, we eat amazing food and have presentations from different experts in fields relating to olives.

This year the GSOGA committee had the chance to do something different with the venue and format of the presentation, as we were invited to attend Cilantro, the student training restaurant at Le Cordon Bleu Australia’s Moorabbin campus.

This gave us the opportunity to eat a delicious menu of food created with EVOO from GSOGA members and then present to the trainees at the college, to help educate them about extra virgin olive oil.

After the meal we moved from the restaurant to an auditorium to present to the trainee chefs, their teachers (who are chefs) and our fellow members about choosing which EVOO to cook with for various dishes and types of cooking (always EVOO, of course!). We also took them through how to taste extra virgin olive oil.

There were questions from the students and input from the head chef, so it appears we were engaging them in the process, and hopefully they will use the knowledge they gained to better appreciate the qualities of EVOO. We also hope it will increase their use of EVOO when they are creating their own dishes, or choosing an oil to cooking with.

From this experience GSOGA now has a relationship with the world-famous cooking school, which we hope will develop into the future. We would love to be a part of encouraging young chefs to use EVOO in much more than just salads, and to expand their awareness of locally grown EVOO. 36 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

More information on GSOGA and its activities: www.goulburnstrathbogieolives.wordpress.com.

Olive Business

2020 Sensory Masterclass in Olive Oil features IOC expertise Modern Olives is once again hosting its world-renowned Sensory Masterclass in Olive Oil, with the next event being held in Geelong, Victoria on 7-8 February 2020.

The Masterclass will as usual be hosted

by Laboratory Manager and sensory expert Claudia Guillaume and will feature guest speaker Wenceslao Moreda from Spain.

Guillaume said the opportunity to learn from Moreda is an exceptional one.

“We are honoured to have Wenceslao Moreda, a member of the Sensory Expert Committee of the International Olive Council (IOC), presenting at our Masterclass this year. It is rare to have members of the IOC in Australia and we are privileged to have him joining us for this year’s course,” she said.

“Tapping into his IOC knowledge and expertise, we will be discussing how high quality Australian EVOO fits within the international scope of extra virgin olive oil, and what makes Australian EVOO stand out.

“There will also be in-depth discussion of both varietal differences and the differences found within the same varietal oils from different countries. And as part of that discussion, participants will be guided through a sensory and organoleptic assessment of olive oils from around the world.”

The program

The Masterclass covers a comprehensive range of topics around olive oil quality and sensory attributes, including: • how to taste olive oil • the impact of farming, harvesting, processing and storage on olive oil • sensory defects • what makes high quality, awardwinning EVOO? • the chemistry of olive oil along with many more informative and useful olive oil-related topics.

Co-organiser and Customer Liaison for Modern Olives, Laura Spalding, said the Masterclass is recommended for anyone involved in the Australian olive oil industry.

“It’s an opportunity to join other passionate people from the industry to understand the technical aspects of producing awardwinning extra virgin olive oil,” she said.

“It provides beginners with an intensive introduction to everything they need to know, and seasoned growers and producers will gain a new perspective on their oil, while all will benefit from hearing about the most recent research being conducted by the IOC. “In particular, the focus on how errors in any stage of growing, harvesting, processing and storage can result in sensory defects is imperative learning for every producer.”

Sensory chemist and head of the Modern Olives Laboratory Service Claudia Guillaume will present the course together with IOC sensory expert Wenceslao Moreda from Spain.

Details

The 2020 Modern Olives Sensory Masterclass in Olive Oil will be held on Friday, 7 and Saturday, 8 February at the Geelong Library, Geelong, Victoria.

The cost is $350 per person, including morning tea and lunch on both days.

Places are extremely limited and are booking fast, so register your attendance now by emailing info@modernolives.com.au.

The Board and Staff of the AUSTRALIAN OLIVE ASSOCIATION would like to thank all our members for their ongoing support.

We wish you all a SAFE & MERRY CHRISTMAS & HAPPY NEW YEAR

2019

Please note the AOA office will be closed from Monday, 16 December 2019 through to Thursday, 28 January 2020.

Emails will be checked periodically throughout this time.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 37

New Zealand

Kapiti named Best at 2019 NZ EVOO Awards Kapiti Olives owners Helen and David Walshaw took a step back in time at this year’s New Zealand Extra Virgin Olive Awards presentation dinner, heading to the stage once again to collect the 2019 Best in Show award. Kapiti also took the coveted top award in 2010.

While it’s been a few years between ‘the big one’ for the Walshaws, they’ve been consistent winners throughout those years – and beyond.

Their 2019 results in the national quality competition mark a 16-year unbroken record of medal-winning olive oils, along with two Best in Show, one Supreme Champion and six Best in Class awards.

The big winners

One of the latter also stemmed from this year’s harvest, with the Kapiti Picual Blend also taking out Gold and the Best in Class Commercial Medium Blend award. The judges described the Best of Show winner as “A beautiful oil with herbaceous, salad leaves and artichoke on the nose and palate, smooth flavour transfer with lingering peppery finish. Fruity aromas which transfer well to the palate. Well balanced bitterness and pungency. Great harmony.”

The Walshaws also left the presentation with three Silver medals, awarded to their Kapiti Frantoio blend, Kapiti Leccino/Picual and Kapiti Koroneiki varietal EVOO. Reserve Best in Show went to Olea Estate from Wairarapa with their Olea Estate Picual, which was Best in Class in the Commercial Medium Single Varietal Class.

The highly competitive Best in Boutique category, for growers who produce less than 250 litres of certified EVOO, was won by Old French Road Olive Grove from Canterbury, who also took Best in Class - Boutique Intense Single Varietal with their Old French Road Picholene. The Reserve Best Boutique title was awarded to Avenir Trust from Waiheke Island with their Woodside Bay Olive Oil, which was also awarded Best in Class - Boutique Medium Blends.

The Best Flavoured Oil award for 2019 was won by The Olive Press, Wairarapa with their Pressed Gold - Kaffir Lime Agrumato, making it a three-year clean sweep of the category for The Olive Press. The Olive Press was also awarded the Best Processor title, an award they have held since 2014, while the Best Label award went to The Village Press for its unique and highly distinctive Terra Sancta packaging.

38 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

Kapiti Olives’ Helen Walshaw accepted the Best in Show trophy from Head Judge Dr Agusti Romero.

Regional spread

Olives NZ Gayle Sheridan said that, following Wairarapa’s domination in last year’s competition results, the 2019 winners list was spread among growers from across the country.

“Wairarapa saw some tough competition this year and it was interesting to see a wider spread of regions across both the major and Best of Class awards this year,” she said.

“It was also good to see an increased spread of winners, including a number of new Olives NZ members and first time NZ Awards entrants. Both of those trends are undoubtedly proof of the increasing quality of NZ EVOO at an industry-wide level.”

New Zealand

Gary Lingard stepped up to accept The Olive Press’ third Best Flavoured Oil trophy, which he later paired with the Best Processor award.

Major Awards Best in Show – Kapiti Picual Blend Reserve Best in Show - Olea Estate Picual Best Boutique – Old French Road Picholene Reserve Best Boutique - Woodside Bay Olive Oil Best Flavoured – Pressed Gold Kaffir Lime Agrumato Best Processor – The Olive Press Best Label – Terra Sancta Best in Class Awards Boutique Mild Single Varietal – no award Mild Blends – Sapphire Olives Blend Intense Single Varietal – Old French Road Picholene Medium Single Varietal – Totara Tunnel Frantoio Medium Blends - Woodside Bay Olive Oil Intense Blends – Left Field Barnea Blend Commercial Mild Blends – Pressed Gold Mild Mild Single Varietal – Sapphire Olives Picual Medium Single Variety – Olea Estate Picual Medium Blends – Kapiti Picual Blend Intense Blends – Kakariki Mediterranean Intense Single Varietal – Juno Olive Oil Frantoio Flavoured Other – Leafyridge Chilli Citrus – Pressed Gold Kaffir Lime Agrumato

Olea Estate’s Kay Chinnaiyah accepted the award for Best in Class – Commercial Medium Single Varietal from Alexis Ahern-Adrian of Arthur Holmes Ltd.

The stats

Medals were spread across all of New Zealand’s growing regions, with 57 going to Wairarapa, 14 to Kapiti, 12 to Nelson, 11 to Canterbury, 6 to Waiheke Island, 5 each to Auckland and Northland, 4 to Hawke’s Bay, 3 each to Bay of Plenty and Marlborough and 1 to Central Otago. This equated to 24 Gold Medals, 76 Silver Medals and 21 Bronze Medals, a total of 121 medals for the 126 entries received.

Impressive quality

“The judging panel was extremely impressed with the quality of the 2019 EVOO entries, reflected in almost 20% of the entries being awarded Gold medals,” Sheridan said.

Kevin Powell (right) presented the Kiwi Labels Best Label Trophy to Neil Smith for The Village Press’s Terra Sancta.

“In particular, the Spanish Head Judge Dr Agusti Romero concluded from his experience that ‘New Zealand produces very good extra virgin olive oil, comparable to the best in the world.’

The full results are available on the Olives NZ website: www.olivesnz.org.nz/awards.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 39

New Zealand Average Tree Crop (Kg/Tree)

2019 Olives NZ Harvest Data Report

15.38

14.86

8.14

6.03

11.18 8.98

7.75

5.31

4.01

Auckland

The annual Harvest Data Census conducted by Olives New Zealand provides a snapshot of the national industry, both the current year’s harvest results and as a comparison to previous years. It’s an interesting read, and provides valuable benchmarking information for growers.

Here’s a synopsis of this year’s results, including an overview from Executive Officer Gayle Sheridan.

1.68

Hawkes Bay

Kapiti

Nelson

Northland Waiheke Wairarapa

Average Tree Crop (Kg/Tree)

15.38 14.86 Regional Crop Comparison (Kg/Tree) incl. Focus Grove Blocks 11.18 25.00 20.00 15.00 10.00 4.01 5.00 0.00

Overview

“The 2019 harvest year was a little down on 2018 in terms of tonnage harvested and volume of oil produced. Some 20 groves, including one of the ‘super groves’ reported no harvest and of the 69% of groves that harvested, the average was less than 10kg/tree.

“The four top performing regions all include groves following the Focus Grove recommendations. Kapiti recorded a good average crop at 15+kg/tree, closely followed by Hawke’s Bay at slightly less than 15kg/tree, up to 50% above the national average.

“The overall quality of EVOO produced was also a little down on 2018, with 20% of entries in the 2019 NZ Extra Virgin Olive Oil Awards receiving Gold medals and 63% receiving Silver (down from 26% and 71% respectively in 2018).

More work is required to show growers why they need to manage their groves more efficiently and effectively!”

Bay of Canterbury Central Plenty Otago

Auckland

8.14 6.03

8.98

7.75 5.31 1.68

Bay of Canterbury Central Plenty Otago

Hawkes Bay

2017

2018

Kapiti

Nelson

Northland Waiheke Wairarapa

2019

2019 FG

Regional Crop Comparison (Kg/Tree) incl. Focus Grove Blocks

Table olive production

Average Yields by Region There were 2,642kgs of table olives produced in 2019. The largest production was in Hawke’s Bay, followed by Canterbury, Wairarapa, Waiheke Island and Auckland.

25.00 20.00 15.00 25.0% 10.00 20.0% 5.00 0.00 15.0% 10.0%

5.0% Average oil yield % by region 0.0%

Oil yield percentage in 2019 was up across all regions. The national 2017 2018 2019 2019 FG average was 14.68% compared with 12.29% in 2018.

2017

Trees planted

2018

2019

Average Yields by Region

During 2019 there were more new plantings than removals reported.

The database now records a total of approximately 306,000 trees.

Hawke’s Bay has the largest number (nearly 60,000), followed by Northland and Auckland (50,000 each) and Wairarapa (43,000).

There is now a much more even spread across these four regions.

Frantoio is the most planted varietal across the country (86,000 trees), followed by Leccino (66,000). Koroneiki and Barnea are at around 25,000 and 23,000 respectively, with all other varietals accounting for less than 17,000 trees nationally.

Crop by region

There was significant variation in the average crops harvested in 2019 across the growing regions, ranging from Kapiti at 15.38kg/tree to Marlborough and Waikato with no crop recorded.

Average Tree Crop (Kg/Tree)

25.0% 20.0% 15.0% 10.0% 5.0% 0.0%

2017

2018

2019

Best yield by variety

The average oil yield of the most planted varieties in 2019 was up on previous years. The highest average yield was Verdale at 20% twice the average yield in 2018 - followed by Ascolano at 18.15% and J5 at 17.65%. All of the top 10 performing varieties yielded close to or above 15% in 2019.

Certification and quality 14.86

15.38 11.18

8.14 6.03

8.98

7.75 5.31

4.01 Auckland

1.68 Bay of Canterbury Central Plenty Otago

Hawkes Bay

Kapiti

Nelson

Northland Waiheke Wairarapa

Average crop 2017-2019

In 2018 Regional Crop Comparison (Kg/Tree) incl. Focus five regions produced an average greater than 10kg/tree Grove Blocks - Auckland, Hawke’s Bay, Kapiti, Northland and Wairarapa. In 2019 25.00 only Hawke’s Bay, Kapiti and Nelson achieved that average.

20.00 15.00 The average crop harvested compared to previous years was 10.00 5.00 variable.

The Focus Grove blocks have typically out-performed within 0.00 their regions.

2017 2018 2019& Processor 2019 FG 40 • Australian & New Zealand Olivegrower • December 2019 • Issue 114

Some 176 oils were submitted for Olives NZ Certification in 2019.

Only one did not meet the national Certification standard, although it did meet the IOC EVOO classification.

Chemical testing results showed Free Fatty Acid ranged from 0.10 to 0.20, Peroxide Value from 4.00 to 13.00 (average 5.56) and Polyphenol Content from <50 to 509 (average 169).

The intensity spread based on Polyphenols for 2019 was 23% mild, 59% medium and 18% intense. In 2018 these were 51% mild, 37% medium and 12% intense, showing a substantial change from mild to medium oils in 2019.

The complete 2019 Harvest Data Report is available on the Olives New Zealand website: www.olivesnz.org.nz.

New Zealand

Flaxbourne takes Supreme in high-scoring Easter Show Awards In a tight competition of high quality entries, Marlborough producers David and Jo Gilmore took out the Supreme Award at the 2019 Royal Easter Show Olive Oil Awards with their Flaxbourne Olive Oil Special Blend extra virgin olive oil. Flaxbourne was also the only producer awarded three Gold medals in this year’s competition, and the only South Island Supreme Champion in recent years.

The Royal Easter Show Olive Oil Awards is a consumer-focussed national competition featuring blind judging of new season’s EVOO from fruit grown and processed in New Zealand. The 2019 judging panel, chaired by leading oils and foods specialist Dr Laurence Eyres, included chef and recipe developer Stephen Smith, food technologist Geoff Webster and olive oil enthusiast Dr Judy Goulden.

The panel commented on the consistently high quality being achieved by producers across New Zealand, making their task in ranking the entries increasingly difficult.

“The large number of outstanding oils with delicious flavour notes challenged us to make sure we were identifying the very best,” said Chief Judge Laurence Eyres.

“There was also a consistent background pepperiness with the oils, indicating a good level of healthful polyphenols. Consumers nation-wide are indeed lucky to have access to such a wide range of high quality, healthy and flavoursome oils.”

The stats

Despite a difficult growing year for North Island producers in particular, organisers received a total of 45 entries in the three EVOO classes this year, compared with an average of 35 in previous years. An additional 10 entries were received in the infused oil and table olive classes.

The exceptional quality referenced by the judges was reflected in the medal count, with 15 Gold, 26 Silver and 4 Bronze medals awarded across the EVOO classes – a 100% success rate – and a total of 15 Gold, 30 Silver and 8 Bronze medals across the competition’s six classes.

Marlborough producers David and Jo Gilmore took out the Supreme Award at the 2019 Royal Easter Show Olive Oil Awards with their Flaxbourne Olive Oil Special Blend.

Royal Easter Show Olive Oil Awards 2019 major award winners Supreme Champion Flaxbourne Olive Oil, Marlborough - Special Blend Class Champions Class 1 Delicate Oils - Olea Estate, Wairarapa - Frantoio Class 2 Medium Oils - Flaxbourne Olive Oil, Marlborough - Special Blend Class 3 Intense Oils - Number 29, Waiheke Island - Frantoio Leccino Blend Class 4 Infused Oils - Bella Olea, Wairarapa - Lemon Class 5 Table Olives - Telegraph Hill, Hawkes Bay – Kalamata Olives Class 6 Flavoured Table Olives - Telegraph Hill, Hawkes Bay - Burnt Orange & Fennel Olives

Just another reason to love Friday ...

To subscribe and for more information visit: www.olivebiz.com.au Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 41

Olive R&D

TasteBook™ Round 5 - Picual extra virgin olive oil sensory experience Dr Soumi Paul Mukhopadhyay

Introduction

TasteBook™ is a sensory training initiative for participants with varying levels of expertise.

Round 5 explored the sensory attributes and varietal nuances of Picual. Picual oil has a high oleic acid content and high stability and as a result is resistant to rancidity and oxidation. Australian early picked Picual oil has high levels of polyphenols (300-700ppm) with dark green vegetal and tomato stalk/leaf characters. Late picked Picual oil (from purple/ black olives) is sweeter and less pungent with more tropical characters.

Samples and methodology

Four Picual EVOO samples were sent to participants: 5A - Grassy Spur (South Gippsland, VIC), 2018 AIOA Gold, BBD June 2020 5B - Waipara Grove (North Canterbury, NZ), 2018 ONZ EVOO Awards Gold, BBD June 2020 5C - Boundary Bend (Boort, VIC) 2019 Olive Japan Gold medal, BBD May 2021 5D - Maluka Estate (Otway Ranges, VIC), 2018 AIOA Silver/2018 Sydney Royal Gold/2018 Golden Olives Gold, BBD October 2020

Results and discussion

31 participants from Australia and beyond took part, with 58% enthusiasts/beginners and olive producers. They were asked to taste four samples of Picual olive oil and describe aroma, flavour and mouthfeel attributes for each. To visualise how each sample was perceived and described by participants, a comparative analysis using four “word clouds” was developed to summarise the feedback (Fig 1).

Note: the bigger the size of the descriptor within the cloud, the more frequent that particular descriptor is repeated within feedback for that sample; e.g. 5B, the sole NZ sample, was characterised by fresh green aromas, green tomato and grassy, balanced fresh flavour following through to the palate, with complex fruity notes, mild bitterness and pungency, leaving a light buttery aftertaste, peppery mouthfeel and short finish.

Samples 5A, 5B and 5D had more than a year until their best before date (BBD) when sent to participants, while sample 5C, harvested and processed in April 2019, had almost two years to its BBD. One of the main attributes that participants consistently agreed on for sample 5C was its freshness in

Figure 1: Sensory descriptors for samples 5A to 5D, Picual extra virgin olive oil 42 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

both aroma and flavour.

There were commonalities in sensory attributes across the four samples. All were characterised by a green aroma (grass, green tomato) and a banana note prevalent in the aroma followed through to the palate (although not strong enough). The balance between medium to intense bitterness and pungency determined how the oils left a lingering aftertaste and some participants reported not liking the lingering bitterness or pungency or both.

Cooking with Picual EVOO

When asked to identify uses for each sample, 5A was chosen to be used as “oil”, whereas 5B-5D were given various culinary

Olive R&D

uses depending on the strength of the olive oil flavour, aroma and mouthfeel.

Experience

Almost 42% of participants had not previously taken part in the TasteBook™ program; 26% had participated in all four previous rounds. A significant percentage of the increased participation resulted from attendance at the National TasteBook™ workshops. Participation in the online training aims to assist in building sensory skills and continue updating sensory knowledge and vocabulary. The agreement among participants on descriptors for individual oils, irrespective of their judging experience, can be considered as an accomplishment for this program.

Conclusion

Feedback on TasteBook™ Round 5 was positive about the learning intention, judging criteria and training notes provided with the samples. Nearly 95% of participants look to continue with further rounds.

There are several important learnings from this round, the most important regarding the sample presentation and transport following leaking of samples.

There was also a suggestion about including a “live” session, which will be used for TasteBook™ Round 6 with Kalamata olives: participants will receive a video link where the sensory researcher will present how to taste and describe table olives.

The unique opportunity for comparative tasting of four Picual samples from different

groves was one of the highlights mentioned by many participants. Most were keen to compare their scores against the overall results, therefore the full report will be sent to every participant with their individual report.

The full report can be found on the OliveBiz website - www.olivebiz.com.au – under Events/ TasteBook™ Round 5.

This program has been funded by Hort Innovation, using the Hort Innovation olive levy, co-investment from the NSW Department of Primary Industries and the Australian Olive Association (AOA), and contributions from the Australian Government.

Put yor senses to w ok

TasteBook and OliveCare national workshops

®

A series of TasteBook™ and OliveCare® national workshops to be held across Australia Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator, are presenting a series of sensory training workshops for extra virgin olive oils (EVOO) and table olives (TO).

The program includes TasteBook™ sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more. The workshop will benefit olive growers and processors, olive oil judges and anyone wishing to gain a better appreciation for EVOO and table olives.

To view the full program and to register, visit olivebiz.com.au/sensory-training-workshops For more information, contact Dr Soumi Paul Mukhopadhyay on 0409 283 581 or via email soumi.paul.mukhopadhyay@dpi.nsw.gov.au.

This workshop program has been funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the NSW Department of Primary Industries, the Australian Olive Association and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.

Tasmania 29 February - The Grange, Campbelltown South Australia 6 March – University of Adelaide, Waite Campus Queensland Date and venue TBC Check the OliveBiz Events calendar at olivebiz.com.au for updates.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 43

Olive Business

Upgrade your infrastructure and help the environment with Water Efficiency Program funding The Australian Government is funding $1.5 billion in watersaving projects across the Murray-Darling Basin under its newlyrelaunched Water Efficiency Program.

Providing funding to upgrade water infrastructure, the program aims to deliver 450 gigalitres of water for the environment by 2024.

Modernisation of infrastructure will allow farmers and other users to utilise water more efficiently while boosting productivity.

An agreement made by the Basin Government ministers last December also ensures that the water saving projects funded must demonstrate a neutral or positive social and economic impact for the community.

Are you eligible?

The program will fund water saving projects by rural businesses of all sizes, including farmers, water infrastructure providers, industries, property developers, local governments and councils, and research groups.

Potential applicants are permanent water entitlement holders in the Basin looking to modernise their water infrastructure or technology, whether it is urban, industrial or agricultural.

Successful applicants implementing the project as agreed will

return an agreed volume of saved water rights to the Australian Government and will receive funding up to 1.75 times the current market value of the water rights they transfer. In addition they are also able to keep any extra water savings that the project generates.

Pilot phase case study

Case study videos released by the Department of Agriculture tell the stories of farmers who took part in the pilot phase of the program.

One of them is wine grape and date farmer Dave Reilly, who upgraded from 1970s irrigation technology to state-of-the-art equipment, increasing efficiency and returning 44.5 megalitres of water to the environment.

Reilly said his old pipes couldn’t sustain the pressure needed to water his entire farm effectively, resulting in the line blowing out.

Now probes monitor moisture in his soil and deliver water only when it’s needed, while new pumping equipment and pipelines mean that water is delivered more quickly over the distances it needs to go without losses from blow-outs.

Full details on eligibility and how to register, along with the case study videos, are available at www.agriculture.gov.au/waterefficiency.

Regional Weather and Climate Guides help improve farm activity planning Whether you’re a climate change believer or denier, there’s no doubt that knowing what’s happening with local weather trends is a powerful tool in gaining the best outcomes for your farm.

So it’s great news that the Bureau of Meteorology’s Regional Weather and Climate Guides are being rolled out, providing a clearer picture of what to expect in upcoming seasons at a local level.

The $2.7 million Regional Weather and Climate Guides project is part of the Australian Government’s Drought Assistance Package and aims to improve the

resilience of farming businesses by providing localised facts about the likelihood, severity and duration of key weather variables in regions across the country.

Produced in collaboration by the Bureau of Meteorology (BoM), the CSIRO and FarmLink Research, the weather and climate information is contained in a set of 56 guides corresponding to Australia's Natural Resource Management regions. The project team worked with local farming groups, communities and businesses in each NRM region to ensure the information meets the needs of its local farmers and agribusinesses.

44 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

The information provided includes rainfall and temperature trends, frost risk, when to expect the wet season, and the nature of local droughts, floods and heatwaves.

Highlighting both risks and opportunities, it aims to help with decisions such as when to plant, harvest, build water storages or invest in infrastructure.

All guides will be released by the end of the year and are available via an easy clickthrough interactive map on the BoM website - www.bom.gov.au/climate/climate-guides.

Olive Business

Awards and the OliveCare® factor The Australian Olive Industry’s Code of Best Practice, now known as OliveCare®, was developed to underpin and enhance the quality of all Australian olive products and associated production processes. It encompasses best practice along the entire olive industry production chain, from good grove management processes right through to storage and transportation of high quality olive oils, flavoured oils, table olives and other olive products.

AOA OliveCare® membership reflects strong industry support for the program, with over 85% of the oil produced in Australia covered under the Code. And there’s good reason for the enthusiastic support: following the Code’s practices and production guidelines increases product quality.

There’s no better proof than the results from olive competitions throughout 2019, with outstanding success for OliveCare® members at state, national and international events. Let’s take a look at the statistics, provided by OliveCare® administrator Peter MacFarlane.

Australian International Olive Awards 2019

EVOO Competition There were 156 EVOO exhibits, of which 118 (76%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (52)

21 (66%)

61 (80%)

30 (81%)

Other Exhibitors

11 (34%)

15 (20%)

87(19%)

Total Exhibitors

32

76

37

The 52 OliveCare® exhibitors won 83% of the EVOO awards and scooped 66% of the Gold Awards. Most significantly, 17 OliveCare® members won Gold and/or Champion of Class for their collective 19 EVOO products.

Flavoured Olive Oil Competition There were 27 Flavoured Oil exhibits, of which 22 (81%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (9)

3 (60%)

7 (88%)

9 (82%)

Other Exhibitors (2)

2 (40%)

1 (12%)

2 (18%)

Total Exhibitors (11)

5

8

11

The nine OliveCare® exhibitors won 79% of the awards and scooped 60% of the Gold Awards. Most significantly, three OliveCare® members won Gold and Champion or Reserve Champion of class Awards for their flavoured olive oil products (both infused and agrumato production).

Table Olive Competition There were 36 exhibits, of which 18 (50%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (8)

3 (43%)

7 (64%)

5 (38%)

Other Exhibitors (4)

4 (57%)

4 (36%)

8 (62%)

Total Exhibitors (12)

7

11

13

The eight OliveCare® exhibitors won 48% of the AIOA Table Olive awards and 43% of the Gold Awards. Most significantly, four OliveCare® members won Gold and/or Champion or Reserve Champion of Class, including Victorian producer Saluté Oliva, who won Gold, Champion of Class and Best Table Olive of Show for its 2019 season salt dried Kalamata.

Note: the AIOA Table Olive competition is open to international exhibitors, with 10 of the total 36 entries for 2019 coming from international producers not OliveCare® members.

2019 Australian Food Awards – (Royal Agricultural Society of Victoria)

OliveCare® members were awarded 79% of the EVOO competition awards, including eight of the 10 Gold awards, 12 of the 19 Silver awards and 14 of the 16 Bronze awards.

The results in the Flavoured Olive Oil awards were even more outstanding: OliveCare® members took 88% of the total medal count, including the only Gold, the only Silver and five of the six Bronze awards.

Most significantly, OliveCare® members Boundary Bend and Bylands Estate took out the Best EVOO in Competition and Best Flavoured Oil in Competition awards respectively.

2019 Royal Adelaide Olive Awards

OliveCare® members were awarded 78% of the EVOO awards, including eight of the 10 Gold awards, 21 of the 27 Silver awards, and 13 of the 17 Bronze awards.

The Flavoured Olive Oil awards were again even more outstanding: OliveCare® members took 89% of the total medal count, including two of the three Gold awards, all five Silver awards and the only Bronze award.

OliveCare® members also dominated in the Table Olive awards, taking 71% of the total medal count including one of the two Gold awards and all four Silver awards.

2019 Sydney Royal Fine Food Show

EVOO Competition There were 115 EVOO exhibits, of which 84 (73%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (29)

9 (82%)

36 (69%)

28 (76%)

Other Exhibitors

2 (18%)

16 (31%)

9 (24%)

Total Exhibitors

11

52

37

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 45

Olive Business

What makes a Gold Medal table olive?

What makes a Gold Medal flavoured olive oil?

“On first impression a gold medal table olive will have an attractive fresh-looking appearance with an absence of skin blemishes, pock marks, dents and bruises. The olive’s colour, size and shape will be consistent and in line with the class entered. The olive’s aroma (and brine) will be fresh, clean (fault free) and appealing. On the palate the olive’s skin will be firm but easy to bite (not tough) and the flesh is firm but not woody for green olives, and for black olives reduced levels of firmness (ie softer) but not flabby. The olive has excellent olive flavour. Any added flavourings or fillings (herb, EVOO, garlic, chilli) are good quality and compliment the olive flavour – not overwhelm it. Bitterness and acidity and salt levels are in balance and neither are overpowering. A gold medal table olive will be balanced, have great texture and be complex with a long flavourful finish. You will want to eat the whole bowl full.”

(2019 AIOA Results Booklet)

“On first impression a gold medal flavoured oil is fresh and clean (fault free). On smelling the oil, it shows excellent intensity of the flavouring element/s (lemon, rosemary, garlic, etc) and in some cases fresh olive character. A gold medal oil has a variety of attractive aromas highlighting the flavouring element/s and where possible fresh olive oil. The aromas and flavours are authentic and pure representations of the flavouring (not artificial). In the mouth the aromas transfer to the palate and are as intense or more intense than on the nose. It tastes fresh, vibrant and clean. The oil astringency is balanced with the flavouring element/s. A gold medal oil has a flavourful lingering finish. To finish, a gold medal flavoured oil showcases the flavouring element/s purely as well as being fresh, balanced, complex and harmonious. You will want to get in the kitchen and start cooking.”

(2019 AIOA Results Booklet)

The 29 OliveCare® participants won 73% of the awards and scooped 82% of the Gold Awards.

Six OliveCare® members won Gold and/or Champion of Class with their collective nine EVOO products.

Flavoured & Culinary Oil Competition There were 35 exhibits of which 28 (80%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (8)

3 (75%)

6 (60%)

15 (88%)

Other Exhibitors (5)

1 (25%)

4 (40%)

2 (12%)

Total Exhibitors (13)

4

10

17

“AOA Certification is a great conversation starter with your customers” - Rob Whyte, Gooramadda Olives Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (10)

6 (40%)

8 (28%)

1 (5%)

Other Exhibitors (35)

9 (60%)

21 (72%)

18 (95%)

Total Exhibitors (45)

15

29

19

The eight OliveCare® EVOO exhibitors won 77% of the awards and scooped 75% of the Gold awards.

Three OliveCare® members won Gold with their Flavoured Olive Oil products.

It is interesting to note that, of the five ‘other exhibitors’, four were canola oil producers and the EVOO producer has since joined OliveCare®.

The 10 OliveCare® exhibitors won 24% of the awards and scooped 40% of the Gold Awards.

Most significantly, four OliveCare® members won Gold and/or Best in Class with their collective six EVOO products, including Boundary Bend Olives, which won Gold and two Best of Class awards for its Cobram Estate Ultra Premium Reserve Hojiblanca.

Note: there is a lower level of participation in OliveCare® by WA olive producers and marketers.

2019 West Australian Olive Awards

2019 Royal Hobart Fine Foods Awards

EVOO Competition There were 71 exhibits, of which 15 (21%) were from OliveCare® members:

46 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

EVOO Competition There were 45 exhibits, of which 28 (62%) were from OliveCare® members:

Olive Business

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (11)

4 (40%)

17 (71%)

6 (55%)

Other Exhibitors (10)

6

7

5

Total Exhibitors (21)

10

24

11

The 11 OliveCare® exhibitors won 60% of the awards and 40% of the Gold Awards.

Three OliveCare® members won a total of four Gold Awards with their EVOO products, with two awarded to Tasmanian producer Ashbolt Farm.

Flavoured Olive Oil Competition There were six exhibits, of which all (100%) were from OliveCare® members:

Gold Awards

Silver Awards

Bronze Awards

OliveCare® Exhibitors (2)

4 (100%)

0

2 (100%)

Other Exhibitors (0)

0

0

0

Total Exhibitors (2)

4

0

2

The two OliveCare® exhibitors won 100% of the awards, so also 100% of the Gold Awards. Victorian producer Kyneton Olive Oil took three of the four Gold Awards with its range of highly-awarded flavoured olive oils.

2019 Los Angeles Extra Virgin Olive Oil Awards

Two OliveCare® members received a total of five awards for their EVOO entries in this international competition, comprising one Silver and four Bronze medals.

What makes a Gold Medal EVOO? “When first smelling a gold medal extra virgin olive oil it is fresh and clean (fault free). It shows excellent fruit intensity with a variety of different aromas and scents. In the mouth the aromas transfer to the palate and are as intense, or more intense, than on the nose. It tastes fresh, vibrant and clean. The oil feels light and creamy (not oily) on the palate. Depending on oil style, bitterness, pepper and/or astringency are present in varying degrees. A mild oil has little or no level of pepper and pungency whilst a robust oil has significantly higher levels. Either way, they are in balance and do not overpower the fruit or mouthfeel. A gold medal oil has a flavourful lingering finish. To finish, the oil is fresh, balanced, complex and harmonious. You will want to drink it.”

(2019 AIOA Results Booklet)

2019 Olive Japan competition

From a total of 13 Australian exhibits awarded at this international competition, six OliveCare® members achieved the outstanding collective total of 12 of awards. This included two Gold and 10 Silver medals.

2019 New York International Olive Oil Competition

OliveCare® members accounted for all winning entries from Australia in this international competition, achieving a collective total of 10 Gold and five Silver awards. Most significantly, two OliveCare® members also won Best in Class awards.

For more information on The OliveCare® Code of Practice program, see The AOA website www.australianolives.com.au.

Shout your quality out loud!

OliveCare® compliant members producing EVOO are able to use the Certified Australian Extra Virgin Olive Oil Trade Mark logo, which provides assurance to consumers that your EVOO product is authentic Australian EVOO that meets the high quality benchmarks of the Australian standard AS5264-2011.

Trade mark logos have also been developed for use on other certified olive products and now cover table olives, flavoured olive oils and agrumato olive oils which meet the stringent OliveCare® Code requirements. Used on labels, point-of-sales materials and websites, these logos assist consumers in identifying ‘the good stuff’ and provide OliveCare® members with a marketing advantage over non-certified products.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 47

Olive business – Table olives

Fast, eco-friendly table olive de-bittering There’s a growing awareness among consumers about the health and environmental impacts of food production, and chemical-free and ‘natural’ products are increasingly becoming the aware shopper’s preference. So it’s great when we hear about research like this, which provides table olive producers with a viable alternative to the traditional chemicalbased or ‘wait 18-months-for-income’ methods.

It’s been a conundrum for table olive producers from the start: freshly picked olives need de-bittering to make them palatable but it either takes a lot of time (and water) or harsh chemicals like lye (and lots of water/ toxic wastewater). You generally have to choose one method or the other and wear the negatives.

Now it seems there’s now a better option.

Researchers from the Department of Food Science and Technology, University of California, Davis have found a more environmentally friendly way to remove bitter phenolic compounds from olives, with their results published in the American Chemists Society (ACS) Journal of Agricultural and Food Chemistry.

Traditional process

The bitter taste in olives is caused by the phenolic compounds such as oleuropein and ligstroside, which most likely serve to deter predators (although we know it doesn’t work with birds!). To make olives edible, commercial processors typically destroy these compounds by soaking the fruit in

a dilute lye solution, followed by washing several times. This process consumes large amounts of water and produces equally large amounts of toxic wastewater.

The research

Purposed with developing a more environmentally sustainable method to remove the phenolic compounds from olives, the UC Davis researchers evaluated four different types of Amberlite™ macroporous resins for their ability to soak up phenolic compounds from whole olives during brine storage.

Note: macoporous resins are very small, highly cross-linked polymer particles penetrated by channels through which solutions can flow; used as ion exchanger to extract one or more dissolved components from a surrounding aqueous environment.

The results

After 76 days, the resin FPX66 reduced the concentration of oleuropein in whole olives stored in a 1.0% acetic acid brine to 0.635 mg/kg wet weight. This concentration is

48 • Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

well below that of commercially (chemically) processed, California-style black olives, at 0.975 mg/kg wet weight. The resin also reduced levels of ligstroside and oleuropein aglycone.

Value-adding

The researchers then treated the resin with ethanol to recover the olive phenolics. They remained intact and suitable for subsequent use as high-value ingredients or supplements.

Ref: Use of Amberlite Macroporous Resins To Reduce Bitterness in Whole Olives for Improved Processing Sustainability; Rebecca Johnson and Alyson E. Mitchell.

Journal of Agricultural and Food Chemistry DOI: 10.1021/acs.jafc.8b06014.

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…

Olive leaf tea lowers blood lipids in prediabetes Regular consumption of oleuropein-rich olive leaf tea (OLT) helps lower triglyceride and cholesterol levels in overweight adults with prediabetes, according to a recent Japanese study.

Published in the journal Nutrition Research, the research builds on previous findings which found beneficial effects of oleuropein on Type 2 diabetes, obesity and metabolic syndrome but no significant health benefits of olive leaf tea (OLT) on non-obese and non-diabetic individuals.

The researchers therefore explored the comparative health benefits between low-concentration OLT (LOLT - .5g olive leaf tea in 1L water) and OLT (5g olive leaf tea in 1L water) in individuals with prediabetes.

The study involved 57 participants between 40 and 70 years of age with a body mass index of 23.0-29.9 kg/m2 and prediabetes status.

They were randomly assigned to either the OLT or LOLT group for the intervention, which involved consuming 330ml of the test beverage

three times daily during meals over a period of 12 weeks.

Post-intervention results showed decrease in serum levels of triglycerides and low-density lipoprotein (LDL) cholesterol which was a significantly greater in the OLT group (triglycerides: P < .05, LDL cholesterol: P < .01) than in the LOLT group (triglycerides: P = .079, LDL cholesterol: P < .05).

They further found that body weight, waist circumference and insulin levels were not significantly changed in both groups, however fasting plasma glucose levels in the OLT group were significantly decreased compared to those in the LOLT group.

The researchers concluded that “although the effect of OLT on abdominal obesity and glucose metabolism remains unclear, OLT has been found to have lipid-lowering effects.”

Source: www.sciencedirect.com.

… while a Med Diet with EVOO delays need for diabetes medication Eating a Mediterranean Diet supplemented with EVOO enables people with diabetes to delay the commencement of medications to lower their blood glucose levels. That’s the finding of a new Spanish study, which compared the effects of three different dietary regimes - two Mediterranean eating plans (Med-EatPlans) versus a low-fat eating plan - on the rate of initiation of glucose-lowering medications in participants with Type 2 diabetes.

From the long-running PREDIMED trial population, the researchers selected 3,230 participants with type 2 diabetes at baseline. Each was randomly assigned one of three eating plans: Med-EatPlan supplemented with extra-virgin olive oil (EVOO); Med-EatPlan supplemented with mixed nuts; or a low-fat eating plan (control). Two outcomes were assessed: the introduction of the first glucose-lowering medication (oral or injectable); and insulin initiation.

After a median follow-up period of 3.2 years, participants in the MedEatPlan + EVOO group reduced the need to commence using diabetes

medications by more than 20% compared with the control group, however no significant difference was found within the Med-EatPlan + nuts group compared with the control eating plan.

After a median follow-up of 5.1 years the study found that neither Med-EatPlan variation resulted in any significantly lower need for insulin.

The researchers surmised that “The lower need of starting a first glucose-lowering medication with the Med-EatPlan + EVOO probably reflects the better glycemic control of this group … and for this reason, a first treatment was prescribed less often to achieve or maintain glycemic goals.”

They concluded that: “Among participants with type 2 diabetes, a Med-EatPlan + EVOO may delay the introduction of new-onset glucose-lowering medications.”

Source: www.care.diabetesjournals.org.

... and reduces depression in young adults New Australian research has found that changing to a Mediterranean Diet with daily EVOO can reduce clinical levels of depression in young adults.

Published in the journal Plos One, the study involved 78 young adults aged 17-34 with elevated levels of depression symptoms who habitually consumed a poor diet. Each was randomly allocated to a three-week diet intervention (including 2T AEVOO/day) (Diet group) or a habitual diet control group (Control group). The primary and secondary outcome measures assessed at baseline and after the intervention included symptoms of depression, current mood, selfefficacy and memory.

At completion of the study period there was complete data for 38 individuals in each group, with good compliance with the diet intervention recommendations within the Diet group.

The results found that the Diet group had significantly lower

depression symptoms, with the average score improving from the elevated range to the no clinical significance range, and these were maintained on follow up three months later. The score within the Control group remained elevated.

The Diet group also had significantly lower anxiety scale scores and stress scale scores, while there were no significant differences between groups for current mood, self-efficacy and memory. The Diet group did, however, displayed a trend toward lower anger ratings compared to the Control group.

The researchers concluded that the results “show that young adults with elevated depression symptoms can engage in and adhere to a diet intervention, and that this can reduce symptoms of depression.”

Sources: www.journals.plos.org; www.oliveoiltimes.com.

Issue 114 • December 2019 • Australian & New Zealand Olivegrower & Processor • 49

your calendar of olive events

What’s on

2020 Jan

10 January Entries close, Los Angeles International Extra Virgin Olive Oil Competition – LA, USA www.fairplex.com 20-24 January Olive Oil Sommelier Certification Program – London, UK www.oliveoilschool.org

Feb

29 February TasteBook™/OliveCare® Campbell Town, TAS www.olivebiz.com.au

Mar

7-8 February Sensory Masterclass – Geelong, Vic info@modernolives.com.au 9-12 February World Congress on Oils & Fats – Sydney, Australia www.wcofsydney2020.com

Apr

19 February AOA National Table Olive Workshop – Hobart, TAS www.olivebiz.com.au

21 February AOA National Table Olive Workshop – Melbourne, VIC www.olivebiz.com.au

workshop

1 March AOA National Table Olive Workshop – Perth, WA www.olivebiz.com.au 6 March TasteBook™/OliveCare® workshop – Adelaide, SA www.olivebiz.com.au

14-15 April Olives NZ Processing Practices Course – Auckland, NZ admin@olivesnz.org.nz 15 April Olives NZ Judging EVOO and Flavoured Oils Course – Auckland, NZ admin@olivesnz.org.nz 23-25 April 2020 London International Olive oil Competitions – London, UK www.londonoliveoil.com

23 February AOA National Table Olive Workshop – Adelaide, SA www.olivebiz.com.au

May 2020 NYIOOC – New York, USA www.nyoliveoil.com

25 February AOA National Table Olive Workshop – Hunter Valley, NSW www.olivebiz.com.au

15-17 June Hort Connections – Brisbane, Qld www.hortconnections.com.au 16-18 October 2020 National Olive Conference & Trade Exhibition - Devonport, Tasmania www.nationaloliveconference.com.au

27 February AOA National Table Olive Workshop – Southern Tablelands, NSW www.olivebiz.com.au

Advertiser index Client

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Australian & New Zealand Olivegrower & Processor • December 2019 • Issue 114

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