Olivegrower & Processor - December 2016

Fledgling grove named Australia’s ‘Best’

2016

December

2016 Awards results AOA and ONZ national conferences Biosecurity Everyday campaign launch

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Contents

In this issue...

Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd Publisher Hartley Higgins General Manager Elizabeth Bouzoudis Editorial Gerri Nelligan Advertising Maria Stephenson sales@olivegrower.com.au Production Luke Westle

News Change of front line faces at the AOA

4

Olive Industery SIAP gets to work

5

China Project update

6

EFIC launches export app for SMEs

6

News - Conferences Conference reflects renewed interest in olives

12

Grove to market coverage at ONZ Conference

14

Events SA field day unpacks Super High Density

Circulation subs@olivegrower.com.au

Printing Lane Print & Post Adelaide Ryan Media Pty Ltd ABN 85 085 551 980 630 Regency Road, Broadview South Australia 5083 Phone +618 8369 9555 Facsimile +618 8369 9501 Website www.olivebiz.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.

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8

Campaign aims for Everyday EVOO use

Subscriptions A one-year subscription (four issues) is $38.00, and includes a copy of the Australian and New Zealand Olive Industry Directory. Subscriptions commencing July 1 2014 will receive a copy of the 2015 Australian and New Zealand Olive Industry Directory. Please pay by cheque or credit card to Ryan Media. Visit www.olivebiz.com. au to subscribe.

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December 2016 Issue 102

15

Awards Small producers shine at Australian National Competition

16

First and ‘Best’ for Paradox Olive Grove

18

Best in Show #4 for Robinsons Bay

20

Rylstone takes Best at 2016 Royal Adelaide Olive Awards

23

Arkstone takes out Hunter’s Best

25

Irrigation & water saving Draught devastates Provencal olive crop

26

Biosecurity Xylella heads priority pest list

28

Feature – Sensory analysis Sensory analysis in olive oil – part 2: identifying negative attributes

30

Feature – EVOO chemistry Polyphenols in extra virgin olive oil - measurement and effects

32

Are polyphenol extracts our untapped opportunity?

33

Regional activity Hunter Valley springs into workshop action

34

Olives SA helps consumers explore ‘the Good Oils’

35

Profile Ian Juno, Juno Olives - NZ

36

Bottling, labelling & packaging What makes a label the ‘best’

37

Recipe Recipe ... for success

39

Products & services De Massi distributor now sole Aust/NZ agent

40

Hippo Clamps are a hit!

41

What’s On index

42

Cover: Just five years old, the Paradox Olives grove saw unprecedented success at this year’s Australian National EVOO Competition, taking Gold, Best in State, Champion of Class and the coveted Best EVOO of Show awards.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan Editor

Looking back on 2016, it’s been a busy year for our industry: consolidation of the Australian sector’s levy management procedures, New Zealand’s Focus Grove Project, export projects … all reinforced by proactive regional quality and marketing initiatives. We’re undoubtedly ending on a high note, with a renewed, enthusiastic vision for a viable and sustainable future across the Australian and New Zealand olive industries.

Celebrating that, this edition looks at the major events since the last edition - the national conferences and competitions along with regional awards and events, and the launch of the long-awaited Australian consumer education campaign, Everyday.

On a less positive note, but of increasing importance, we look at the threat posed by Xylella fastiodosa and the biosecurity preparedness measures in place to protect from infection here. The risk is very real and we all need to play our part.

There’s plenty to read so we’ll leave you to it, with warm wishes to all our readers for a safe and happy holiday season and hopefully some rain!

Editor Gerri Nelligan and the OG&P team.

Change of front line faces at the AOA For the past six years Lisa Rowntree and Leana Head have been the front line faces of the Australian Olive Association (AOA), running a tight ship from the organisation’s Coonalpyn office in SA. It’ll be sad news for many, therefore, that they are both resigning from their positions, with effect from late January 2017.

As CEO and office manager Rowntree and Head have been a formidable team, managing the day-to-day affairs of the organisation and its membership, organising special events and contributing to the wide range of projects for, and representations made on behalf of, the Australian olive industry. It’s been an all-encompassing job, so they’ve each decided that it’s time for a change.

Leana Head: change of scenery Head is moving on to different things and said she’s looking forward to a change of scenery and a new learning curve.

“I like a challenge and I’m on top of my game in this job, so I want to do something different,” she said.

“I never really expected to have this position but I’ve learned many things, gained lots of skills and made great friendships in the industry. I’ve really appreciated being able to travel the country, and to meet and work with such great people.

“I’m going to really miss those people but it’s time to make a change, and get out and learn some new stuff.”

Lisa Rowntree: continuing role While Head is leaving the industry, Rowntree will stay on in a fresh role.

“The CEO role is very broad and I want to focus on some specific productivity projects with valuable outcomes for the industry,” she said.

After six years running the AOA’s Coonalpyn, SA office, CEO Lisa Rowntree and office manager Leana Head have resigned, with Rowntree taking on a fresh role with the organisation and Head moving on to different things.

“I like to achieve, but I simply haven’t had the time to commit to those big projects. So I’m delighted to be invited to stay on the board, where I think I can support the new CEO, providing guidance and targeted project outcomes especially for the nongrower-related issues.”

Lisa describes her time as CEO as “initially very challenging but also rewarding”, with plenty of achievements to celebrate.

“One of the things I’m proud of is that I was part of the team which helped steer this industry through some tough times, with many growers suffering substantial losses and very low prices. The drought years in particular, when we had no water and prices were terrible, were really hard,” she said.

“To have helped steer the industry through that and keep it in a financially stable position wasn’t easy and I’m really proud of that.

“But we’re much better organised now.

We have set a lot up in the past six years.

We’ve got good processes in place and

4 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

the mechanics of the association are quite streamlined, so it will be much easier for those stepping into our roles. And both Leana and I will be available to make the transition process as easy and stress-free as we can.

“So for the new people coming in, I’ll be able to help them and shoulder some of the responsibilities while they get a handle on things. We’ve also got a very active president, a great board and things are looking up for the industry, so that role is very different from what it was six years ago.”

AOA President Peter O’Meara was asked to comment on the resignation news, and praised the commitment and tenacity shown by both.

“Lisa has made an extraordinary contribution to the development of the AOA and the olive industry in Australia.

She has shown great commitment to the CEO role and brought high energy and creativeness to the many tasks undertaken.

She is respected by members, affiliated groups and government agencies alike.

“Together with Leana, the two have made a dynamic and dependable team.

They have often worked to tight deadlines under difficult circumstances, but they have always delivered what we asked of them.”

The AOA board has initiated a search process to identify and recruit suitable replacement candidates. The goal is to make a handover to the new AOA CEO and office manager at the end of January 2017. We’ll announce the new team members in Friday Olive Extracts when the appointments are made, and introduce them in the March edition of Olivegrower & Processor.

News

Olive Industry SIAP gets to work The olive industry Strategic Investment Advisory Panel (SIAP) held its second face to face meeting in September, and a teleconference in November, with outcomes now well underway.

Appointed by Horticulture Innovation Australia (HIA), which manages industry levy funds, the group’s role is to identify and prioritise projects and research which would benefit the industry. These are then sent out to tender by HIA. This replaces the previous process under which projects would be proposed and presented directly by researchers to RIRDC, ranked by the industry advisory group, and approved for funding.

Strategic Investment Plan finalised SIAP member and Australian Olive Association (AOA) CEO Lisa Rowntree said the group’s first priority was the finalisation of the industry Strategic Investment Plan (SIP).

“That has now been done, with the SIAP’s and AOA’s recommendations incorporated into the draft, and all future R&D will be based around the outcomes identified in that plan,” she said.

Industry benchmarking project underway “The first project prioritised by the group is industry benchmarking, to get a handle on the knowledge gaps within the grower community. We need to

work out what they’re doing now, where they need to be and then how they can get there, so the benchmarking survey was logically the first cab off the rank.

“That was put out to tender in October and closed at the end of November, so we should know fairly soon who will be conducting that. It will be a threeyear project, incorporating the design of both the survey and the process, with reviews and updates being provided at the National Olive Conference to ensure the greatest efficiency and the best information outcomes.”

Biosecurity bonus Rowntree said the information collated from the benchmarking project will not only provide a baseline statistical overview but also a crucial tool in the increasingly important area of biosecurity.

“Stage 1 should give us an understanding of who the growers are and what they’ve got in their groves – what trees, what varieties, age and how many,” she said.

“So we’ll hopefully know where the vast majority of the trees are and if we need to get in contact with people, for example in the case of a Xylella outbreak, we can do that immediately.”

Detailed focus to follow Stage 2 of the project would be a more detailed focus on a smaller cohort of growers.

“The second part would consist of working with a number of growers in each state and ofregion to compare their grove operations – yields, whether irrigated, spending on inputs, and frequency of spraying, fertilising etc,” Rowntree said.

“From that we’ll get an understanding of what people are doing now and what that means in terms of the yield. And that comes down to post-processing – so the end result is litres per hectare.

“It will be complex and I’d like to see it end up as an online comparative tool – with no personal details but enabling growers to see how they compare with others around them.”

The end result Rowntree said the aim is to provide useful information on what growers can do to achieve their maximum yield of high quality EVOO. “This sort of information can change the fortunes of people, giving them the tools they need to assess their business and say either “we’re never going to make a good living out of this” or “we can tweak this or that and become quite profitable”, she said.

“There are some other areas where we’re also looking to commission research but the benchmarking is the crucial first step to empowering growers with the information they need to improve the viability of their groves.”

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Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 5

News

China Project update Chris Mercer, program co-ordinator, The Olive Route

As mentioned in the last update, a core group of organisers and program participants have gathered together and formed a privately funded company with the snappy name “Australian Food Integrity Certification Services Pty Ltd”, or Australian Authentic for short.

QR authentication label Australian Authentic has partnered with a Heidelberg company to produce an authentication label which uses banknote technology, encryption, animation and cloud services to enable consumers to validate the certification of the product. The label also provides our curious consumer with details of provenance, lab testing, sensory descriptions, plus any awards, reviews and media snippets. All with just one stroke of a smartphone’s QR reader.

Video connection Another initiative is the requirement for each product to have a “one minute video”, accessed elsewhere on the packaging, which very directly introduces the consumer to the producer and his or her grove or farm.

Again the effort by consumers to view the videos is minimal and we have contracted a very fast server in China to host them.

Quality all the way In our determination to delight the consumer we have striven for excellence in all respects. For example, blood, toil and sweat have been expended on the product

labels; apart from expressing the values of the individual brands and conveying the companies’ personalities, we have ensured all labels have exactly the right information, in the right language, all to the correct size and in the right position.

Files have been shuttling about between designers, producers, our Jenny in China, the logistics guys and our China customs advisor. Graphics artists have been driven to distraction by the vertical position of full stops, point heights, carefully positioned lines and learning how to break Chinese words in the appropriate places!

First shipments Slowly we are moving towards our first shipments. Not only are we shipping EVOO and table olives but also four types of Australian honey. The first shipments have been two weeks away for the last eight weeks, but every tick in every box is another step closer.

Channeling sales We have some very exciting sales initiatives which are highly personalised.

We can’t wait to get the products into both the ‘traditional’ e-commerce channels and also these radical new “micro” channels!

Back to the “one minute video”…

I was at the conference chatting with Australia’s new head judge, Shane Cummins. I was telling him about one

Australian Authentic logo (Shown actual size).

ID:UD3M04NJ4Z

Continues our quarterly updates on The Olive Route, an industry-backed program facilitating extra virgin olive oil exports to China.

2

of the videos which I am very excited about, and explained how scanning the QR code and seeing this video emerge was just like moving inside the bottle to experience where the oil was coming from and how it was being made. As usual I was waving my arms about and dribbling somewhat.

After my over-excited monologue, Shane calmly said, “and it makes the oil taste better”. I said “Awww, don’t take the mickey, I think it’s really exciting!”

But Shane’s gaze was steady and true.

The research project OL14003 Essential Work to Facilitate Increased Exports to China, Removing Roadblocks and Enhancing Competitive Advantage is now completed and the final report has been submitted to Horticulture Innovation. The report can be ordered from the website www. horticulture.com.au and is free for olive industry levy payers.

A Western Australian grower and EVOO producer, Chris Mercer is the president of Olives WA and a member of the AOA board. Any levy payers invested in joining the pioneers along The Olive Route can contact him via chris@westerngroves.com for more information.

Efic launches export app for SMEs Efic and the Export Council of Australia (ECA) have joined forces to develop a new export-focused app, Export Essentials, placing need-to-know information at the fingertips of businesses wanting to export their products.

Efic says the first-of-its-kind product has been designed with new and growing exporters in mind, with a focus specifically on small and medium businesses. The app recognises that the evolution from an Australian SME to an exporting SME can be daunting, so Export Essentials aims to provide useful, practical and actionable information to support SMEs in getting their ambitions underway.

The app is designed to fill the information gap for SMEs, providing key details often overlooked by businesses when planning to export. From checklists and calculators to understanding how to manage currency risk, Efic says

Export Essentials will be updated on a regular basis to provide businesses with the help they need to develop export strategies and opportunities.

“Exporting can be a complicated business, especially when you’re new to the process or entering a new export market. The Export Essentials app is designed to empower new and less experienced SME exporters with the tools and information they need to achieve their export goals,” Executive Director Export Finance Andrew Watson said.

To download the free app, visit the Apple or Android app store and search for Export Essentials.

6 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Super High Density Olive Growing

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AIR CONDITIONED COACH DEPARTS and RETURNS TO ADELAIDE CBD Visiting:  SHD Farm at Peake [planted 2010]  SHD Farm at Netherton [planted 2009]  TRADITIONAL - Rejuvenated Grove at Coonalpyn [planted 1998] (as discussed in The Olivegrower & Processor Magazine)

** LUNCH INCLUDED ** Guest speakers on:    

Biosecurity & managing feral olives.

Crop monitoring & pest management Pruning for reliable production The Longridge Olives story - “Why the super high density growing system works for us”.

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This project is supported by the South Australian Murray-Darling Basin Natural Resources Management Board and the Adelaide and Mount Lofty Ranges Natural Resources Management Board through the NRM levies and funding from the Australian Government’s National Landcare Programme.

News - Conferences

Conference reflects renewed interest in olives There was a notable change at this year’s Australian Olive Industry Conference & Trade Exhibition, marked by a renewed enthusiasm for both the industry and the way forward. The 130 delegates made it the largest gathering in recent years, which AOA CEO Lisa Rowntree credits to the resurgence of interest in the olive industry.

“There’s definitely more interest.

We’ve got a lot more new people coming in and coming to the national conference for the first time, joining the ‘old-timers’ who come for updates and to socialise,” she said.

“It’s great to see, and another sign that we are on the way back up.”

There’s also an increased recognition of the need for practical information on better grove management, Rowntree said.

“Financial viability has obviously been an issue in recent years, and the pest and disease issues we’re experiencing are seeing many who’ve been in the industry for a long time realise that they need to expand on the information they already have to deal with those issues.

“For example, they’ve realised

The field day tour of the Boundary Bend Nursery highlighted the company’s absolute commitment to traceability: each tray of cuttings is labelled with not only the varietal and date but also the name of the nursery team member who prepared and planted the cutting. Now that’s detail.

Making new connections at the Conference were SA grower and Olives SA President Michael Johnston, with Lisa and David Lindholm of Leaping Goat Olive Oil, Victoria.

that they need to have a broader understanding of what’s happening in the grove with regards to the life cycle of pests and diseases if we’ve got any chance of managing them. That it’s more than whacking on a single spray: you’ve got to understand the disease or bug and how they work, then attack them – and do it consistently. That you have to be watching your grove all the time, particularly with things like scale.

“The annual conference is the place where growers can get that understanding and then get the latest information on proven management practices. They also get the chance to talk to other growers about their experiences, and maybe get some tips on how others have made those practices work.”

Program feedback Rowntree said delegate feedback overall had been extremely positive, and planning is already underway for next year’s event.

“I was really happy with how the program came together. It was a shame our speaker on marketing couldn’t make it – but the illness she had was nasty and no one would have wanted to risk

8 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

catching it! I thought the presentation from Turkey was outstanding in particular, and all the speakers had information that was very relevant to what’s happening in our industry today.

“There are always things you want to do differently after the event but we’re very pleased with how it went and how well the information provided was received by those who attended.

“But we also realise the constraints some people have in physically attending, so the board is discussing some new and innovative ways to ensure that we reach as many growers as possible with the next conference.

“We’re hoping to present a completely revamped format, with our main aim of still maintaining affordability. We’re not out to profit from growers, we’re here to share information with growers, so we always aim to keep our conference as affordable and informative as we can.

For us, it’s all about getting people engaged with the association and the industry, and helping them source the information they need to run a better olive business.”

More information and images: www. australianolives.com.au.

News - Conferences

Boundary Bend’s Jane Wyatt and Westerly Isbaih of Alto Olives obviously enjoyed catching up at the conference.

Will Fuller, of Fuller Brand + Communications, unveiled the new AOA Everyday consumer education campaign at the conference.

AOA President Peter O’Meara caught up with keynote speaker Dr Jose Amerigo, from Spain, after his presentation on the health benefits of oleacanthal.

Discussing presentations during one of the breaks were Hank Chiu and Katrina Liao of Bosewells Pty Ltd, NSW and Tasmanian Mark Norris of GM & KM Norris.

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

We wish you all a SAFE & MERRY CHRISTMAS and HAPPY NEW YEAR Please note the AOA office will be closed from Monday 12th December 2016 through to Monday 30th January 2017.

Emails will be checked periodically throughout this time.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 9

News - Conferences

The Everyday logo has been created in a range of formats, making it easy for producers to use in all their marketing and consumer activities.

Recipes and information on EVOO’s versatility aim to help consumers swap EVOO for other oils and fats when cooking.

Campaign aims for Everyday EVOO use One of the feature presentations of the 2016 National Conference was the introduction of the new AOA consumer awareness and education campaign. Here’s an overview of the campaign and how we can all do our part to make it a success – ensuring a viable future for our industry.

Everyday … one simple word, which is set to make a big impact on the oilbuying habits of Australian consumers.

Everyday is the catch-cry of the new Australian Olive Association (AOA) consumer awareness and education campaign, announced at the 2016 National Olive Industry Conference in October and officially launched in early December. The result of more than 12 months of research and planning, the campaign was rolled out in a presentation by consultant Will Fuller of Fuller Brand + Communications.

Fuller set the scene with the brief: a strategic and creative consumer awareness and education campaign to change consumer behaviour, shifting consumption from imported olive oils and non-olive based oils to Australian Extra Virgin Olive Oil, to ensure a vibrant, healthy and sustainable olive industry.

A big ask, which Fuller said started – as all projects do – with research.

minority claim to be sure: • 19% are sure they know what extra virgin means; • 17% are sure they can tell the difference in quality; • 13% are sure they know of the health benefits; • 40% believe they are interchangeable Their conclusion: we need to fill the information/education gaps and lift these percentages.

The research They surveyed 518 olive oil buyers and users to find out what they really know about olive oil and Australian EVOO. They found that, while consumers think they know the difference between the various quality categories, only a small

EVOO usage Almost half of the respondents said they use EVOO for oven baked meals, stove cooking and salads, Fuller said – which leaves the other 50% and the other 1000 uses. Worryingly, 27% felt it was too expensive to cook with.

Target market They then set about identifying the campaign’s target market. The research also found that the older the consumer, the less likely they were to have grown up with olive oil: while 48% of 25-35 year olds said they grew up with it, only 11% aged 55+ did, and 60% of the latter said they used it rarely or not at all.

Their conclusion: “Our children are your future”, and Generation X and Y are the ones we need to speak to and engage with.

12 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Their conclusion: we need to tell them how to use it.

Campaign strategy So in simple terms, “We need to increase share of mouth,” Fuller said.

“To do that, we’re going to educate and create awareness of the value proposition of Australian Extra Virgin Olive Oil (compared to other oils) to increase demand. This will put pressure on supply and provide the opportunity for individual growers to maximise their returns, relative to their individual business needs.”

Audience The campaign audience, Fuller said, will be widespread, targeting a varied cross-section of consumers: • imported olive oil users from cultural backgrounds • non-olive oil users (e.g. canola) – price conscious • professional oil users – chefs and cooks • mavens – aspirational early adopters and trend followers – alternative oil users • health conscious – alternative oil users.

News - Conferences

The campaign includes key messages about EVOO’s role in a healthy lifestyle.

Campaign messages The messages they get will similarly reflect a wide cross-section of concerns and priorities known to influence consumer purchasing decisions: Healthy – it’s better for you.

Consuming EVOO Everyday provides proven health benefits, high in antioxidants and zero cholesterol.

Fresh – it’s the fresh choice. Picked locally = low travel miles = not rancid or off.

Australian – you’re supporting locals.

Australian farmers, Australian farms, Australian soils, Australian sun. Give a face to the industry.

Taste – it’s tasty. Adds depth of flavour and unlocks nutrients. It’s slurpable, sloshable, luxuriously flavoursome and a food enhancer.

Versatile – it can be used everyday in many ways. From light and easy to distinctive super premium, there is a product for every occasion.

Certified – it’s legitimate. Assessed independently as true to label and fresh.

Affordable – it’s worth it. Different price points and styles, from entry level to super premium, with one to suit every.

Campaign brand They then looked at defining the brand: who uses it, when to use it and how to use it – answering those questions with the responses: Everybody, Everyday, Every food, and the campaign identity “Australian Extra Virgin Olive Oil – Everyday” and sealing the deal with a versatile logo.

Activation Putting it all into action, Fuller said, will be via a digital content marketing campaign, utilising search engine ‘hits’, paid content, media releases and the proven marketing power of social media. He referenced a recent industry

article (“The Aussie super food the world is going mad for”) promoted through digital channels, which reached an audience of 317,987. Of those, 2,108 engaged with the post on the Australian Olive Oil Facebook site and 846 clicked through to the AOA website – not bad for one news story!

Aimed at awareness, engagement and conversion, the marketing campaign will be backed up by a new Everyday website, featuring facts on the health benefits and superior flavour of fresh Australian EVOO, and a selection of EVOO recipes to tempt and get the conversion process happening. Mythbreaking around issues like frying will be another focus, getting conversations happening between social media users about just how versatile our local product really is.

And while those conversations are happening, Fuller said, the digital platform will also allow us to gain valuable information about our audience, providing options to further shape future content to best reach the target market.

Team effort And while Fuller are responsible for the design, content creation, distribution and measurement of the campaign, and the AOA for online community management, it’s success, Fuller said, lies in a team effort across the industry.

In particular, he said, they’re seeking ‘story’ ideas and angles from growers and producers, whose hands-on interaction with consumers via farmers markets, farm gates, etc, gives them a unique perspective on consumer attitudes – and what those ‘gaps’ in the information/ education out there may be.

User friendly Acknowledging the time – and for some IT knowledge - constraints of most EVOO producers, an important element

of the campaign is the Members Kit/User Guide, emailed to all AOA members in December. Aimed at making online interaction with consumers both efficient and easy for producers, the kit includes email graphics, signatures, social media information, handles - and even suggested hashtags and posts – all based around the core Everyday campaign messages.

Presentation feedback AOA CEO and Consumer Awareness and Education Sub-Committee member Lisa Rowntree said feedback from conference attendees was both positive and enthusiastic.

“Everyone who heard Will’s presentation thought the campaign was great,” she said.

“They were really happy they’d been told all about it, and particularly how they can be involved. That it’s not just being done for them but that they can be an integral part of taking these messages out to consumers, and keep building the customer relationships which are such an important part of our industry.

“They were also pleased to hear that we’re targeting the social media aspect, and aren’t wasting a lot of money on stuff which might not be as successful.

“They’re excited at the opportunity to get involved, and really looking forward to seeing it take off.”

Current status The campaign has now been officially launched, with the Everyday website going live on 2 December and the first social media activity currently underway.

We’ll update on the campaign and initial consumer/producer feedback in the March edition of Olivegrower & Processor.

More information at the campaign website: www.australianextravirgin.com.au.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 13

News - Conferences

A highlight of the conference program was the group panel discussion. Including Australian grower and grove management consultant Jim Rowntree and Head Judge Reni Hildenbrand, the session covered a range of very pertinent industry issues.

Grove to market coverage at ONZ Conference The Olives NZ Conference and Seminar 2016 was held in Wellington on October 15-16 and feedback from the weekend has been enthusiastic, with both the feature presentations and panel member discussions providing interest and plenty of thought for future action.

Titled Increasing the Market Share for NZ EVOO, the program acknowledged the challenges of this year’s bumper harvest, with a focus on growing markets for NZ EVOO and then maintaining the level of production to service those markets.

Highlight presentations ONZ EO Gayle Sheridan said the presentations covered current ‘hot topic’ issues for the industry, with delegates particularly noting several as highlights.

“The sessions by Boundary Bend’s Rob McGavin, on the company’s journey From Zero to Hero, and Elena George from La Trobe University, on The Mediterranean Diet – why all the fuss?, were standouts,” she said.

“The afternoon Panel session was also excellent, with all presenters covering off very pertinent issues for the industry.”

Grove focus Thought-provoking presentations were also given by Mike Ponder and John Dunlop, both relating directly

to the grove. Ponder’s presentation on transplanting trees looked at the practicality of transplanting mature, productive olive trees where necessitated by changes in land use and/or property ownership, while Kakariki Olives’ John Dunlop covered The cost of being a Focus Grove.

“John’s presentation was really interesting for attendees, helping them understand what the costs are in following the recommended Focus Grove methodologies and then factoring in the increase in harvest and financial viability being gained by those practices,” Sheridan said.

“It certainly got a lot of people thinking.”

Organoleptic Seminar The Organoleptic Assessment Seminar, run the following day by international Head Judge Reni Hildenbrand, was also enthusiastically embraced, providing tasting skills crucial for ensuring – and increasing – EVOO quality.

All up, it made for a valuable weekend of learning and networking for all who attended, however attendee numbers were down on 2013 and 2014, with just under 80 registrations for the conference and another 30+ attending the awards dinner only. That said, awards dinnerseating sold out at 100,

14 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

with several late registration requests unable to be met.

“Given the quality of the program and presenters, conference numbers were disappointing and the executive is now reviewing the event’s future,” Sheridan said.

“It is typically the same cohort who attend, be the venue Auckland or Wellington. Feedback from attendees is always excellent, so it is disappointing that more members do not take advantage of the opportunity. Those who didn’t really missed out on an enjoyable weekend of very valuable knowledge sharing and networking, and particularly the chance to learn from and speak with international industry experts.

“Given the disappointing attendance and the huge organisational effort required, it is likely that conference next year may be replaced with just a seminar or seminars on the weekend of the awards dinner.

“The executive is also reviewing the possibility of timing the October Focus Grove Field Days so that the international head judge can attend these. Thus 2017 will most likely see a more regional approach to information sharing rather than a centralised conference.”

More information and images from the event: www.olivesnz.org.nz.

Events

SA field day unpacks Super High Density Is Super High Density (SHD) the way forward for your grove?

Would you like to know more about the system and how it works?

A SHD olive growing field day is being held at Longridge Olives, Coonalpyn, South Australia on Saturday, 4 March 2017, presented by the AOA and supported by the South Australian Murray-Darling Basin Natural Resources Management Board and the Adelaide and Mount Lofty Ranges Natural Resources Management Board.

Leaving from Adelaide city by air-conditioned coach, the day will include visits to two SHD groves in the region and the Coonalpyn olive grove that has undergone major restoration, as detailed in the September 2014, September 2015 and September 2016 editions of Olivegrower & Processor. The day will also include talks from guest speakers on topics including: Biosecurity & managing feral olives; Crop monitoring & pest management; Pruning for reliable production; and Why we changed to SHD - the Longridge Olives story.

Longridge Olives owner Lisa Rowntree said the day aims to show the suitability of the SHD system for small to medium growers, along with its benefits in terms of running a viable olive business.

“Having personally managed both SHD and traditional spaced orchards, we think the SHD model is one that works well and can help growers be more profitable. I wouldn’t be recommending or talking about it if I didn’t think it works,” she said.

“It’ll be a hands-on, practical day: we want to show people why SHD works, the simplicity of it, and that it’s easy to manage with

only a small amount of people – mum and dad growers. Also that it doesn’t require a lot of expensive equipment.

“If it wasn’t for this system, we probably wouldn’t still be in this industry, but many people think that SHD is too difficult or expensive for them. We want to help them learn that that’s not always the case, and that the SHD model is well worth considering.”

The event is free for AOA members and only 50 seats are available, so register your attendance now to: ceo@australianolives.com.au.

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Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 15

Awards

Small producers shine at Australian National Competition The winners of The Australian National EVOO & Table Olive Competition 2016 were announced at the awards dinner on 3 October, held as part of the AOA National Conference and Trade Expo in Geelong. The coveted Best of Show awards went to small producers – and new names to the competition scene Wymah Organic Olives & Lamb, NSW, for Table Olives, and Victorian producer Paradox Olive Grove for EVOO, with major awards spread across a wide range of growing regions.

Judges training The competition celebrated its 20th birthday this year under the guidance of new Head Judge Shane Cummins, who brought both enthusiasm and his passion for learning to the role.

“Working with Shane was an absolute dream: he was so responsive and so easy to work with – and really handson,” AOA CEO Lisa Rowntree said.

“His commitment to the task was second to none, starting with a judges’ refresher course which he organised, run by Margaret Edwards from New Zealand. That was a really comprehensive training session and included Margaret’s own unique training exercises, which the Judges really appreciated.

“Then the day before judging they had a session to calibrate their taste buds and noses, which really got their palates aligned. It was a massive advantage and put them in good stead for the competition, and the judges had nothing but praise for the experience.

“Shane is now taking it one step forward and creating an ongoing training process, which will help ensure both quality judging and an increase in production quality across the industry.”

It was a busy night on the podium for Mary Done of Wymah Organic Olives & Lamb who took out the Champion Green Olives, Champion Tapenades and Best Table Olive of Show awards

Awards dinner This year’s awards ceremony was held in a much more intimate venue, and a buzzy, fun vibe replaced the more traditional formality. It went down well, and a very good time was had by all.

“That’s exactly how we wanted it to be - more casual, with more opportunity

for people to talk and relax, but still ensuring we properly celebrated all those who’d done so well in the competition,” Rowntree said.

“There were lots of new names and faces among the winners, which was really cool, and to have someone win on their very first time of entering (Paradox

The Australian National EVOO & Table Olive Competition 2016 Major award winners Table Olive Champion of Class Class 11: Green Olives - Wymah Organic Olives & Lamb, NSW Class 13: Black Olives - Talinga Grove, SA Class 14: Kalamata Olives - Alto Olives, NSW Class 15: Wild Olives - Alto Olives, NSW Class 18: Flavoured Olives - Bunnyconnellen Olive Grove, QLD Class 19: Tapenades - Wymah Organic Olives & Lamb, NSW EVOO Best of State New South Wales - H annaford Olive Oil South Australia - New Mediterranean Tasmania - Ashbolt Farm Victoria - Paradox Olive Grove Western Australia - Chapman River Olives EVOO Champion of Class Class 1: M ild - Paradox Olive Grove, VIC Class 2: Medium - A shbolt Farm, TAS Class 3: R obust - Zig Zag Farm, TAS Class 4: N on-Packaged - New Mediterranean, SA Class 5: S ingle Varietals.- New Mediterranean, SA Class 6: C itrus Flavoured - Olive Twist, VIC Class 7: Other Flavoured - Homeleigh Grove, NSW

16 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Olives) was sensational. They were just blown away and everyone was so happy for them.

“It showed everyone that it’s not just the big guys who win or the ones who do it all the time: that with such good judges, you’ve got as much chance of winning the top gong as anyone else.”

Awards

Rosalind & Daimien Vodusek of Rich Glen Olive Estate enjoyed the relaxed buzzy vibe of this year’s awards dinner.

AOA CEO presented the Service to Industry Award to AOA International Ambassador Paul Miller, in recognition of his passion for and dedication to the industry over the past 16 years.

Thanking Richard Gawel The 2016 Awards Presentation Dinner also provided the opportunity for the AOA to formally thank Richard Gawel for his many years of service as Head Judge of the Australian National EVOO Competition, a role he carried out from 1997–2015. A generous mentor to many of the industry’s current EVOO judges, Gawel developed Australia’s national show judging system to promote EVOO and provide a peer review process to producers, and his expertise has seen our competitions held in high esteem on the national stage.

Service to Industry Award Another feature of the 2016 Awards Presentation Dinner was the presentation of the Service to Industry Award to Paul Miller, former AOA President and now the organisation’s International Ambassador.

Recognising substantial contribution to the development, sustainability,

Russ and Tina Knight of Lisadurne Hill were chuffed with their Reserve Champion Class 4 Non-Packaged award.

Head Judge Shane Cummins congratulated Elisa and Colin Bertuch of Mt Buffalo Olives on their multiple medal wins in this year’s competition.

profitability, promotion and general wellbeing of the Australian olive industry, the Service to Industry Award was instigated in 2006. Its recipients have hailed from all sectors of the industry, from research to promotion and production, and Miller joins an elite group acknowledged for their outstanding contributions.

Rowntree described it as a “personal privilege” to present the award, having worked alongside Miller for many years and seen his passion and dedication first-hand.

“In 2001 Paul was elected President and during his 15 years in the role, he made sure he got out amongst the members as much as he could, attending many regional and state meetings and olive events,” she said.

“He’s a great statesman for this industry and formed a good relationship with Australian government through DAFF and RIRDC that has benefited the olive industry over the years.

“Paul also chaired the Australian Standards Committee, which oversaw the development of the Australia Standard, chaired the New Rural Industries Australia Committee from 2009-2012, and in 2012 co-founded the (international) Extra Virgin Alliance.

“As our international ambassador he now attends meetings of the American Oil Chemists Society (AOCS) and the Euro Fed Lipid society (EFL), two important bodies for fats and oils technology, and is a member of the Olive Oil Commission of California Research Committee and the United States Pharmacopeia Olive Oil Authenticity Expert Panel. All of these representations ensure that the Australian industry continues to grow as a significant presence within the global olive oil scene.

“Throughout these 16 years, Paul’s passion and dedication to the olive industry has been unfaltering, and he was a very deserving winner of this award.”

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 17

Awards

First and ‘Best’ for Paradox Olive Grove Michele and David Sheward are still pinching themselves. The Paradox Olive Grove owners entered just one oil in this year’s Australian National EVOO Competition and took home not only Gold but also the Best in State, Champion of Class (Mild) and the coveted Best EVOO of Show awards.

Even more remarkably, it was the first time they’d entered any EVOO competition – and this is the first commercial oil from their five-year-old, 1600-tree grove.

Not surprisingly, Michele said, the awards were completely unexpected.

“A lot of people at the awards were saying nobody’s ever done it before, so it took a while for it to actually sink in and to not be overwhelmed by it,” she said.

“It was beautiful fruit, I knew that, and I was very particular about which trees were being picked, but to get such a stunning result still amazes me!”

Small harvest Michele said they had made a little oil in previous years but really just for home use.

They planned for a commercial yield this year, but those plans were almost thwarted by a poor harvest across the region.

“We had tonnes of fruit but only got about a quarter off the trees,” she said.

“A lot of people around here didn’t process at all this year and Oasis (our processor) were shutting down for the season because there wasn’t enough fruit coming in. So we had less than two weeks to get some fruit off and we could only get people in to harvest on the weekend, and we just didn’t realise how long and how many people it would take.

“We ended up with a relatively small quantity of extra virgin olive oil – and then we win all these awards and I’m thinking ‘God, I wish I had that oil’. It’s the ultimate frustration but that’s just a learning thing.”

Winning blend The Shewards grove is made up of Picual, Hojiblanca and Koroneiki and, as a sensory panel member, Michele would have been keen to try her hand at blending this year. As it was, the circumstances meant that the final winning blend came down to that quality fruit and good processing.

“It really was beautiful fruit, and then maybe it’s because it’s young,’ she said.

“And maybe it’s easier to manage and control a small amount, and to make sure you’re only picking the best. It means you haven’t got a whole lot of fruit you might not want to have processed.

“Marjan Symington at Oasis does a wonderful job with the processing too, and I do have input into the timing. I think it’s wonderful I can go and actually be there all the time – and again, that’s the benefit of not having too much fruit.”

Planning ahead While the 4.7 ha grove at Kanumbra, an hour north of Yarra Glen, was planted in 2011, the Shewards’ preparation started well before the first tree went in. A practising accountant,Michele decided to ground her bent for all things olive with a Certificate 3 in Horticulture – Olive Production.

“It was about the olives, not about horticulture,” she said.

“I just decided I was really interested in olive trees, olive oil, the whole bit. I saw on the net there was a course through NMIT and it all kind of went from there.

“While doing that course there was a lot of research and information about different varieties, and when I was trying to work out what to plant I asked Andrew Burgess from Modern Olives. He came up with Picual, Hojiblanca and Koroneiki as the best for us, partly for the flavours but also for their suitability to the climate.

“And finding the appropriate place took us about two and a half years. We had a bucket list for what we wanted and we waited till we found the one which ticked all the boxes.”

Paradox Grove owners Michele and David Sheward were overwhelmed by their Best of Show win in this year’s national EVOO competition.

18 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Quality influences Paradox is not a certified organic grove but the only non-organic input is Glyphosate “somebody called it ‘traditional’,” Michele said – and maintaining healthy soil and trees is a key element of their grove management.

Awards

The “beautiful fruit” of the 2016 Paradox Grove harvest, which made multi-award winning EVOO.

Many of their other practices are influenced by advice and information from peers and industry experts, which Michelle says is remarkably forthcoming.

“We’ve got a Goulburn-Strathbogie Olive Growers Association and we get all sorts of information through that,” she said.

“For example, Joan McGovern came and talked about the oil making at Camilo.

Also, Claudia Guillaume taught Joan and I and others learning sensory analysis what not to do so your oil doesn’t get a defect.

“I think a lot of growers don’t understand how easy it is to get a defect in your oil – and so quickly. There’s a lot you can do to ensure that quality process.

“Then also because I do the sensory panel and see people like Leandro and Claudia, it’s easy to ask a question - and they’re always so helpful.

“When you come down to it, everyone in the industry is passionate – not to make

Careful planning and a Certificate in Horticulture were the foundations of this successful young Victorian grove.

money, because you don’t, but about the industry. And one thing I love about the industry is that everyone wants to help everybody – from the Boundary Bends right down.”

“My plan for this year’s oil was just sell it all but when you win an award you want to place it correctly. I’m trying to get a chef interested but that hasn’t happened yet.”

Where to from here?

Michele says the awards have had an incredibly positive impact – and have also meant they have work to do on the marketing side.

“I think we were probably quite confident anyway, being still quite new, but this has certainly given us a boost,” she said.

“And sales-wise, I’ve got some local people that are stocking it and also three retail shops in Melbourne, and I’ve already sold half. I wasn’t expecting this to happen so I didn’t think I’d need to have so much set up in terms of marketing, but obviously I’m trying to make the most of the awards while I have them.

2017 Then there’s planning for next year’s harvest.

“We’ll just keep doing what we’re doing and hope we get more this year. That’s really been the most challenging thing for me,” Michele said.

“When the trees are not strong enough to be shaken, it’s really challenging to get people in to hand harvest them – and in a timely fashion, so you can have the fruit processed within 24 hours. You’ve got to be less particular as to when it’s perfectly ripe, and you’ve actually got to make it fit into your life.

More information: www.paradoxolivegrove.com.au.

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Awards

Best in Show #4 for Robinsons Bay The 2016 New Zealand Extra Virgin Olive Oil Awards were announced at the Awards Dinner held in the Grand Hall, Parliament on 15 October, with Akaroa producers Chris and Annette Moore taking Best in Show for their Robinsons Bay RB2. The win added to a remarkable run of success for Robinsons Bay, this year’s title being their fourth national show best in the past five years, and was accompanied by the Best in Class - Commercial Medium Blends award.

It was a close race, though, with only 0.2 of a point to runners-up – and fellow Akaroa producers - Niall Holland and Jan Whyte for their Old French Road Manzanilla, which took out the Best in Class - Medium Single Varietal award.

Other major awards went to the Old N’Olive Grove Partnership from Wairarapa, which won the Best in Boutique and Best in Class - Boutique Intense Single Varietal with their Rockbottom Grove Picual, and Juno Olives, which took out the Best Flavoured Oil award for the second year running for their Juno Blood Orange Olive Oil. Record entries The 2016 competition attracted a record 138 entries, reflecting the exceptional harvest across most of the country this year. A total of 128 medals were awarded - 17 Gold, 62 Silver and 49 Bronze - spread across New Zealand’s growing regions: Wairarapa 55, Kapiti 16, Canterbury 12, Hawke’s Bay 11, Nelson nine, Auckland and Northland eight each, Waiheke Island and Bay of Plenty four each, and one to Central Otago.

Impressive quality This year’s Head Judge, Reni Hildenbrand from South Africa, was impressed by the consistently high quality of the oils entered.

“I have been involved in the assessment of olive oils at various international competitions this year, as well as the national competition in South Africa, and the oils entered in the New Zealand Extra Virgin Olive Oil Awards are some of the best I have tasted this season,” she said.

Robinsons Bay owner Chris Moore received his fourth ONZ Best in Show Trophy from this year’s Head Judge Reni Hildenbrand.

Major award winners Best Best Best Best Best

in Show - Robinsons Bay RB2, Canterbury in Boutique - Rockbottom Grove Picual, Wairarapa Processor – The Olive Press, Wairarapa Flavoured - J uno Blood Orange Olive Oil, Wairarapa Label – Greytown Gold, Wairarapa

Best in Class winners: Boutique Medium Single Varietal - Bella Olea Picual, Wairarapa Intense Blends - Left Field Barnea Blend, Wairarapa Mild Single Varietal - Moutohora Estate Piqual Intense Single Varietal - Rockbottom Grove Picual, Wairarapa Medium Blends - Woodside Bay, Waiheke Flavoured Other - Juno Rosemary Olive Oil, Wairarapa Citrus - Juno Blood Orange Olive Oil, Wairarapa Commercial Mild Blends - Kapiti Koroneiki/Frantoio, Kapiti Medium Single Varietal - O ld French Road Manzanilla, Canterbury Mild Single Varietal - Viaduct Frantoio, Hawkes Bay Medium Blends - Robinsons Bay RB2, Canterbury Intense Single Varietal - Loopline Leccino, Wairarapa Intense Blends - T he Olive Press Oil Makers Blend, Wairarapa.

20 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Awards

2016 Head Judge Reni Hildenbrand awarded the Best Flavoured title to Karen and Ian Juno for their Juno Blood Orange Olive Oil.

ONZ President Andrew Taylor presented the inaugural Pioneer Award to Marlborough’s Mike Ponder, in recognition of his contribution as “a true pioneer of the NZ olive industry”.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 21

Awards

Greytown Olives’ Richard and Julie Winder received their Best Label award from Kevin Powell of Kiwi Labels.

ONZ Best Label – Greytown Gold.

The judging panel as a whole agreed and in particular praised the fruitiness and balanced structure of this year’s oils, reflected in their comments on the top winning oils: “The Robinsons Bay RB2 is a delightfully fruity oil, well balanced on the nose and palate. A highly complex yet harmonious oil,” they said.

“The Rockbottom Grove Picual was also fresh and fruity and well balanced.”

Bill Hey accepted the The Olive’s Press’s Best Processor award from Andy Lockie of Imerys

Wairarapa producers Malcolm and Susan Nowill took out the Best Boutique award, presented by Craig Russell of Cospak.

22 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Quality guarantee ONZ EO Gayle Sheridan said that as a condition of entry, all entrants into the ONZ Awards must have been formally assessed as extra virgin olive oil and carry the OliveMark certification symbol.

“So consumers buying our awardwinning oils can be assured of both the quality of the product and also its authenticity as New Zealand grown and made,” she said.

“A medal from the Olives New Zealand Awards adds a further mark of excellence, providing producers with a valuable marketing tool – not to mention satisfaction and the recognition of their peers.”

The full list of results and more images from the Awards Dinner are available on the Olives New Zealand website: www.olivesnz.org.nz.

Awards

Rylstone takes Best at 2016 Royal Adelaide Olive Awards NSW producer Rylstone Olive Press took out the coveted Best Oil of Show title at the 2016 Royal Adelaide Olive Awards, announced at a presentation dinner at the National Wine Centre on August 30.

A total of 83 oils were entered in this year’s competition, with entries from all producing states of Australia. Judging was undertaken by a 12-person panel of experienced local and interstate judges, led by Chairman of Judges Trudie Michels.

Run by Olives South Australia (OSA), the competition marked its 20th anniversary this year with a number of changes. They started with a change of name to the Royal Adelaide Olive Awards, acknowledging the long term collaboration between OSA and the Royal Agricultural and Horticultural Society of South Australia, which also sees the state organisation’s members run tasting stands and education sessions at the annual Royal Adelaide Show.

The competition also had a revamp in terms of product classes and criteria, including new classes which better reflect

Celebrating their Best SA Oil in Show award were Nangkita Olives owners (from left) Michael Harbison, Kathy Harbison and Gianni Menghetti, with Donna Seberry and Belinda Taylor from award sponsor NSW DPI.

the priorities of today’s food savvy EVOO consumers – predominantly, the origin of their food.

Rylstone Olive Press’ Jayne Bentivoglio (left) and Annemarie Hoffmann (right) celebrated their Best Oil of Show award with sponsor Amanda Bailey of The Olive Centre.

Ed Vercoe received the Best Table Olive of Show award from Royal Adelaide Show Society director John Rothwell.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 23

Awards

OSA Competition Committee Chairman Richard Gawel congratulated Helen Wright of Grassy Spur Olives on her four-medal haul.

Patley Hill Farm’s Stephen Gill was very happy with his Silver medal, presented by OSA President Michael Johnston

Major award winners: Best Oil Of Show: R ylstone Olive Press Cudgegong 1, Rylstone NSW Best Oil Of Provenance: Boundary Bend Estate Cobram Estate Ultra Premium Picual, Boundary Bend VIC Best SA Oil In Show: Nangkita Olives Extra Virgin Olive Oil, Tooperang SA Best Producer: Boundary Bend Estate, Victoria Best Processor: Boundary Bend Estate, Victoria Best Packaging: K rilis Grove Extra Virgin Olive Oil, Inglewood VIC Best Robust Oil: Australia Boundary Bend Estate Cobram Estate Ultra Premium Picual, Boundary Bend VIC Best Medium Oil: R ylstone Olive Press Cudgegong 1, Rylstone NSW Best Mild Oil: Wattle Hill Olives Extra Virgin Olive Oil, Latrobe TAS Best Flavoured Oil: Arkstone Olives Garlic Agrumato, Central Tablelands NSW Best Regional: R ylstone Olive Press Cudgegong 1, Rylstone NSW Best Multi Regional: Boundary Bend Estate Cobram Estate Premiere, Boundary Bend & Boort VIC Best Open Oil: ROSTO Mellow, Upper Hunter Valley, NSW Best Table Olive of Show: Kalamata, Cicada Pty Ltd, Normanville, SA.

The “EVOO of Provenance” class was one of those introduced this year, reserved for EVOOs made from olives harvested from a single grove, produced under the direction of the grower and sold either under the name of the grower or a brand name that they exclusively own.

A class for regionally produced oils, based on the defined boundaries used by the wine industry, was also added, along with the re-introduction of a flavoured olive oil class, reflecting increasing consumer interest in the wider culinary options offered by flavoured olive oils.

The changes were positively embraced by industry members, with a dramatic increase in entries from recent years - including 49 for the new Provenance Class - and an enthusiastic turn-out for the Awards Presentation Dinner.

For full results, download the 2016 Results Catalogue at: www.olivessouthaustralia.org.au.

Photographs kindly provided by Festival City Photography: www.festivalphoto.com.au.

Primo takes Best at Fleurieu Food Olive Awards 2016 A record number of entries from across the Fleurieu Peninsula and Kangaroo Island vied to be named the region’s best as olive oils, olives and tapenades were judged in the 13th annual Fleurieu Food Olive Awards.

Primo Estate Wines took out the coveted Vince Scarfo Best Oil of Show Trophy for its Joseph Cold Pressed EVOO, while Best Table Olive went to The Australian Olive Company's Finniss Estate Kalamata. Other top awards included Gold, Best in Class and Chef's Choice for Talinga Grove Lime Infused Olive Oil, entered in the new flavoured oil category,

Best Design to Kangaroo Island Olive Oil and the People's Choice "Punter's Pick" awards to Joseph Cold Pressed EVOO (Willunga Farmer's Market) and Nasmin Verdale (Victor Harbor Farmer’s Market).

A total of 64 entries - 39 oils and 25 table olive products saw 7 Gold, 26 Silver and 17 Bronze medals awarded by the experienced panel of nationally accredited judges, reflecting the consistent high quality achieved by producers in the Fleurieu and Kangaroo Island regions.

Major award winners Best Oil of Show - Primo Estate Joseph Cold Press Best Table Olive – Australian Olive Company Finniss Estate Kalamata Punter’s Pick Oil, Willunga Farmers Market - Primo Estate Joseph Cold Press Punter’s Pick Oil, Victor Harbour Farmers Market - Nasmin Verdale Chef’s Choice Oil - Talinga Grove Lime Infused Best Design - Kangaroo Island Olives 24 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Awards

Arkstone takes out Hunter’s ‘Best ‘ Arkstone Olives took top honours at the 11th Hunter Olive Show, taking out Best in Class for Robust EVOO and then Best EVOO of Show. Run by Guy Ward, Arkstone is a small, family-owned grove in the NSW tablelands between Oberon and Crookwell.

Show Convenor Alan Smith said this year’s entries for olive oil classes were at record levels, while table olives and tapenade entries were slightly down. The 2016 competition once again attracted entries from all over Australia.

Smith said the Hunter Olive Show is a regional show which aims to be an affordable option for producers.

“We believe that all producers should be validating the quality of their product in a show competition,” he said.

“To that purpose we keep entry prices very low, at just $39 per EVOO entry, thanks to the financial help of our sponsors and the support of our own very experienced members and colleagues who freely give their time to help. For the 2017 show we will be maintaining the same low entry fees across all classes.

“We especially want to recognise our major sponsor, the Hunter Bottling Company, and our senior sponsor, The Olive Centre, both of whom have supported us for many years.”

Rosto Manager Joe Gill was thrilled with his win for best EVOO from Hunter Valley Fruit – and the delightfully unusual trophy!

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Arkstone Olives’ Guy Ward received his trophy from Chief Steward Steve Mitchell.

Hunter Olive Show major winners Hunter Bottling Company Most Successful Exhibitor of Show: Adina Vineyard and Olive Grove

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Olive Centre Trophy for Best Olive Oil of Show: Arkstone Olives (Robust) De Masi Best Olive Oil of Show from Hunter Valley Fruit: Rosto Pty Ltd (Mild) Ace Ohlsson Trophy for Best Infused Oil of Show: Pukara Estate Lemon Infusion Adina Vineyard and Olive Grove Trophy for Best Table Olive of Show: Adina Vineyard and Olive Grove Black Olives Hunter Irrigation and Water Solutions Trophy for Best Table Olive from Hunter Valley Fruit: Adina Vineyard and Olive Grove Black Olives Plasdene Glass-Pak Trophy for Best Tapenade or Olive Spread of Show: Adina Vineyard and Olive Grove Chilli Tapenade Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 25

Irrigation & water saving

Drought devastates Provencal olive crop Afficionados of the coveted – and highly profitable – olive oil of Provence will be sadly disappointed this year, with drought decimating the region’s crops.

The prolonged drought has seen below-average rainfall across south-eastern France for most of 2016, and the olivegrowing department of Alpes-de-Haute-Provence was among the worst affected. A report in The Olive Oil Times said soil humidity levels were 70% below usual, with water-saving measures imposed in some areas.

Olivegrower editor Gerri Nelligan hiked across the department in September, and saw first-hand the effects on the olive crop.

“We walked through beautiful groves of old, established trees with just a smattering of fruit on them,” she said.

“And it was consistent across the 300+ kms we covered, so can’t be put down to biennial bearing.

“The only trees we saw with any substantial crop were in gardens or village squares, so had regular watering.”

Nelligan spoke with local EVOO producer Alex Fabre, who confirmed that most growers were expecting little crop, if any, this year. Fabre is the President of APROR, the Association for the Renewal of the Olive Tree of Riez and its Township, and said the situation was similar right across the region. The afternoon thunderstorms which are the norm across the mountainous areas of southern France simply didn’t happen this year, and combined with record heat to dessicate the landscape.

Olivegrower editor Gerri Nelligan took this image in a grove in Haute Provence in September. Looking carefully, we can find just six olives - and this was typical of the crops she saw across the region.

Nelligan reported most riverbeds dry, along with most village drinking fountains, and news stories regularly reported on decimated agricultural crops.

While some newer French groves are irrigated, the majority and particularly older groves – are not, which meant no crop for most in this drought-affected year.

Source: www.oliveoiltimes.com.

Reduced rainfall and higher temps predicted here It’s not looking great rain-wise for our olive-growing regions this year either.

The Australian Bureau of Meterology’s climate outlook overview for summer 2016-2017 (December to February) predicts that rainfall is likely to be below average in parts of the east.

The December outlook is for a drier month overall, with warmer days and nights likely across eastern and northern Australia but cooler days and nights more likely in Tasmania and southwest WA. The 2016-2017 summer outlook is strongly influenced by a climate driver called the Southern Annular Mode (SAM), expected to be in a negative phase in December. When this happens in summertime, weather systems are further north than usual, meaning Australia experiences higher pressures than normal. This is typically associated with reduced rainfall and higher temperatures.

Dry summer likely In summary, the BOM outlook is for a 70 to 80% chance of belowaverage rainfall across most of eastern Australia in December, with overall summer rainfall also likely to be below average across parts of eastern Australia and above average in northwest WA. Dry start in NZ too New Zealand’s MetService also forecasts a drier than usual December across most the country. A relatively warm December is predicted in eastern areas of both Islands, with near average monthly temperatures elsewhere.

This information is reproduced with the permission of the Australian Bureau of Meteorology.

More: www.bom.gov.au; NZ: www.metservice.com.

26 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Are you ready?

We know now that regular water is necessary for a viable crop, so it looks like those growers who can will need to irrigate this year.

So it’s time to make sure your irrigation system is in good working order. It’s been lying around unused since last summer – or autumn at the latest – so what condition is it in? A poorly maintained system will most likely mean either emergency repairs and wasted water – or probably both, along with a reduced potential crop. Why risk it, when some simple maintenance now can ensure your irrigation system does the job when it’s needed.

Here’s a quick irrigation “housekeeping” checklist to get you started: • clean and test pumping and system management equipment • replace batteries, worn parts and have serviced if needed • check pipes, lines and valves for leaks • check pressure and flush system • check drippers/sprayers, unclog and replace broken ones • check placement/spray patterns and adjust • check your dam for water quality, if you have one.

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Biosecurity

Images: Dr Vera Sergeeva.

image: Alvesgaspar

Xylella heads priority pest list Australia’s top 40 least wanted plant pests and diseases have recently been named by Plant Health Australia, with olive industry threat Xylella fastidiosa taking top position.

The list was compiled by a comparison of the possible ways that pests can enter Australia, the likelihood of them entering, their ability to become established and spread, and the consequences for businesses, human health and the environment if they do.

The nationally significant top three pests, with the greatest potential cost and impact, are listed as Xylella fastidiosa (Xf), Khapra beetle and exotic fruit flies, with Xf rated “public enemy number one”.

Not currently identified in Australia, Xf has infected

olive groves in Europe and could easily do the same here as it is easily spread via imported plant propagation material or infected plant-sucking insects hitching a ride on any imported goods.

Information provided with the list, published on the website www.farmbiosecurity.com.au, states that there are over 350 native, commercial and ornamental plant species in Australia at risk from Xf, which could devastate not only horticultural crops but also gardens and native flora.

Growers are warned that: • the signs of infection with Xylella could easily be confused with other things that can affect the health of many crops;

National Xylella Preparedness Workshop With the threat of Xf increasing as the infection spreads overseas, Plant Health Australia co-ordinated a National Xylella Preparedness Workshop. Held in Melbourne in June, the workshop was attended by participants from industry, government and research agencies, including representatives from New Zealand, to: enhance identification, awareness and co-ordination of national preparedness activities for Xylella fastidiosa (Xf) for key stakeholders; enhance understanding of the impacts of Xylella; assess the current status of biosecurity preparedness activities, identify gaps and how these might be addressed;

outline and prioritise future areas of investment for Xylella biosecurity preparedness.

AOA Director Tony O’Neil, from Tasmania, attended the workshop on behalf of the AOA and was shocked at the speed and destruction of this disease. A presentation on Xylella from the workshop was subsequently presented as a more detailed, olive-specific version at the 2016 Australian National Conference held in Geelong in early October.

For more information on the workshop and its outcomes go to: www.planthealthaustralia.com.au.

28 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Biosecurity

Olive biosecurity plan updated Plant Health Australia (PHA) has also recently developed an updated biosecurity plan for the olive industry. AOA CEO Lisa Rowntree said the Biosecurity Plan for the Olive Industry Version 2.0 was published in October and reflects the growing threat of Xylella Fastiodosa, while still acknowledging the existing pests and diseases which affect the industry.

“There are small changes, predominantly incorporating the issue of Xylella, but all the traditional pests and diseases are still on the agenda,” she said.

“And the AOA is ensuring we are involved in all the biosecurity planning and measures being undertaken across Australia. That’s really important because if there is an outbreak of Xylella here, it possibly won’t be an olive grower who will bring it in, it could be another industry - for example, the cut flower industry

• because the symptoms can be confused with other diseases, it could go undiagnosed for a while, giving a chance to become established before you realise it’s there; and • there is no treatment for Xylella, and no documented example of it ever being eradicated once it has become established.

Fruit flies Number three on the list is the collective pest category of fruit flies. Described as the world’s most destructive horticultural pests, over 300 types of fruit and vegetables can carry the flies, eggs or pupae, and olive fruit fly is recognised as a significant pest for our industry.

While Australia already has some types of fruit fly pests, we are free from some of the more damaging ones – however, they can be blown in by monsoon winds or arrive on imported fruit or plant material and once here, could spread quickly through the movement of infested products.

could be a potential introduction path for this disease if imports are not checked rigorously enough. That’s why horticulture people are all concerned.

“If we’re at that table, representing growers and constantly monitoring what’s happening in horticulture across the board, we can have the biggest amount of input. And if it is found here, being right at the coal face means we’ll be in the first to know about it, and to ensure action happens immediately within our industry.

The Biosecurity Plan for the Olive Industry 2016 V2 is available for download from the AOA’s website: www. australianolives.com.au (go to R&D; Bio-Security).

Found something scary?

How to report an emergency plant pest Any unusual plant pest should be reported immediately through the

Exotic Plant Pest Hotline - 1800 084 881.

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Growers are warned that: the threat is very real. Some of these flies are regularly found on islands of the Torres Strait during the wet season but they are eradicated before they get a chance to move south and into production areas on the mainland.

The complete list of 40 national priority pests is available on the Department of Agriculture and Water Resources web site - www.agriculture.gov.au, where you can also find more detailed information on Xylella fastidiosa and protection measures both here and across the globe.

Play your part To do your bit to prevent these pests from becoming a problem in Australia, check what you can and cannot bring into the country – and be particularly careful to clean boots, etc if visiting infected regions in Europe.

Ongoing monitoring of your grove is also imperative and if you do see anything unusual, contact the Exotic Plant Pest Hotline on 1800 084 881.

Source: www.farmbiosecurity.com.au.

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Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 29

Feature: Sensory analysis

modern

olives

By Claudia Guillaume Modern Olives laboratory

Sensory analysis in olive oil – part 2: identifying negative attributes In part 1 of this feature olive oil analysis expert Claudia Guillaume looked at the steps involved in olive oil processing, and the mistakes which can lead to defects and a non-EVOO product. In part 2 she describes those defects, and how to identify and differentiate between them.

Let’s start with the official olive oil classification as per sensory analysis: Defects

Fruitiness

Classification

Md=0

Mf>0

EVOO

Md≤2.5

Mf>0

VOO

Md>2.5

-

Lampate

Md = median of defects Mf = median of fruitiness

After this classification was included in all the regulations/standards around the world, the olive oil panel test (organoleptic testing) became extremely important. Why? Because the panel test members are the ones identifying the defect and scoring its intensity: once that is done and the standard deviation of the defect is calculated, the panel test leader can designate the oil as the assessed classification - Extra Virgin (EVOO), Virgin (VOO) or Lampante olive oil.

As we detailed in the previous article, defects are commonly caused by poor handling of the olives before and during processing or/and poor handling of the oil after processing/ storage: • the length of the time and the temperature the fruit is stored at before processing (i.e. defects of fusty, musty, winey); • the condition/damage of the fruits (i.e. defects of wet hay, stewed fruit, grubby);

• the time and temperature of the paste in the malaxer (i.e. defects of burnt, heated, cooked); • the nature of the storage container and best practice in the storage process (i.e. defects of muddy, rancid, metallic).

In this section, we will try to describe the defect to be able to identify them.

Fusty

Characteristic flavour of oil obtained from olives piled or stored for too long, which have undergone an advanced stage of anaerobic fermentation.

Presence of bacteria (Enterobacter, Clostridium, Pseudomonas). Some descriptors to identify this defect are: pomace paste, tapenade, olive mill waste pond, mushy black brined olives, horse poo.

FRUIT CONDITION

CRUSHING

MALAXING

STORAGE

Fusty

Matallic

Heat/Burnt

Rancid

Winey/Vinegary

Fusty

Matallic

Musty/Humis

Winey

Muddy Metallic

Frozen/Dried Grubby Earthy

30 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Characteristic flavour of certain oils reminiscent of wine or vinegar. This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned, and leads to the formation of acetic acid, ethyl acetate and ethanol.

Presence of yeast and Acetobacter.

Some descriptors to identify this defect are: red apple fermented, nail polish, solvent, yeasty, bad quality wine, apple vinegar, cider.

Musty

Feature: Sensory analysis

Musty (continued) Characteristic flavour of oils obtained from fruit in which large numbers of mould have developed as a result of it being stored in humid conditions for several days/weeks.

Also from olives crushed with dirt or mud on them. Presence of moulds (Aspergillus, Penicillium). Some descriptors to identify this defect are: sweaty socks, gym clothes bag, wet carpet, mouldy hay, yeasty, mushroom.

Frost Flavour of oils made from frosted fruit on the tree which has been thawed.

Some descriptors to identify this defect are: vanilla, wet wood, wet hay, stewed fruit.

Dried Flavour of oils made from olive fruit affected by drought or desiccated through extended cool room refrigeration (also ‘dry frost’). This defect also is found in oil made with mummified fruit (fruit left in the tree from previous years). Some descriptors to identify this defect are: dry hay, pip, wood, mouldy straw.

Rancid

Flavour of oils which have undergone an intense process of oxidation.

Inadequate storage conditions (exposure to light, heat, air or age) are the main reasons. Some descriptors to identify this defect are: old oils, stale walnuts, old butter, meat, wax crayons, old lipstick, play-doh.

Muddy

Analytical panels Please remember that the sensory analysis done as an accredited panel test should be undertaken by an analytical panel not a consumer panel.

In analytical panels the opinion of the tasters is not valid: they must limit their judgement to discriminating oils without defect from defective oils, and when a defect is found apply their skills to identify that defect and score its intensity.

Grubby Flavour of oils made from olive fruit affected by olive fly (Bactrocera oleae).

The olive fly can lay eggs in developing olives and the larvae feed on the pulp.

The larvae give a distinctive dirty flavour to the oil.

Earthy Flavour of oils produced from olives which have been collected with earth or mud on them and not washed. Some descriptors to identify this defect are: earthy, dirty, sandy in the mouth.

Metallic Flavour of oils which have been in prolonged contact with metallic surfaces during crushing, mixing or storage. Some descriptors to identify this defect are: metals, tins, rusty nails, grinding dust.

Burnt/heated Flavour of oils caused by excessive temperature and/or prolonged heating during malaxation. Some descriptors to identify this defect are: burnt caramel, honey, boiled vegetables.

1. if the panel test members identify the incorrect defect the feedback given to the producer will be wrong, because the origin of the defect will be different. For example: if the panel test assess that the oil was rancid when was musty (two defects very commonly confused), the feedback to the client will be that they have a problem with the storage conditions, when actually the problem was with the fruit.

2. if the panel test member is not well trained with varieties grown in different places/countries, they could confuse varietal characteristics with defects. In this case the wrong feedback will be given to the client and the wrong category will be assigned to the oil, which will lead to a lower price at the end.

3. if the panel test member scores a higher intensity of a defect, the category of the oil will decrease and the price of the oil will drop. Or vice versa: if the defect intensity is scored lower than it should be, the oil will be sold at a higher price that it should be.

Characteristic flavour of oil which has been left in contact with the sediment that settles in underground tanks and vats and which also has undergone a process of anaerobic fermentation.

Some descriptors to identify this defect are: salami, bacon, fetid milk, baby vomit, sewer dregs, pig farm waste pond, cheese.

The importance of training Proper training is crucial in this sensory area. The two main areas where the training should be focussed are firstly, identifying the correct defect and then scoring the right intensity to the defect. Why? Because:

Claudia Guillaume is the Manager of the Modern Olives Laboratory and has over 10 years’ experience in olive oil testing. She is a qualified Food Scientist and post-graduate olive oil specialist, an approved AOCS chemist and was a technical member of the Australian Standard for Olive Oil (AS 5264-2011) committee. She has extensive experience in olive oil analysis and sensory evaluation, and is internationally respected as an expert in the field.

More information: www.modernolives.com.au.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 31

Feature: EVOO chemistry

By Richard Gawel www.aromadictionary.com

Polyphenols in extra virgin olive oil – measurement and effects Richard Gawel

This is one in a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. The first appeared in the September edition of Olivegrower, and we’ll continue the series in the March 2017 edition.

Analysis: total polyphenols What does it measure? The combined pool of compounds in olive oil that are in the phenolic chemical group (containing six carbon atoms attached to each other in a ring like formation with one or more oxygen+hydrogen groups attached to the ring). An example of a common olive oil polyphenol is shown in Figure 1. In laymans terms, ‘total polyphenols’ are a measure of the combined total of the most important group of antioxidants in extra virgin olive oil.

Does the polyphenol level affect extra virgin olive oil status?

No. Many perfectly grown and made olive oils have low or medium polyphenol levels.

How it works: The polyphenols are extracted from the oil into a water/ alcohol mix. A reagent is added which reacts with the polyphenols turning it blue/green. The depth of the blue/ green colour is measured, and is directly proportional to the amount of polyphenols in the sample.

Is it a measure of quality: Depends.

Quality is a term that encompasses the general concept of ‘fitness for use’. So if you are a ‘I want to live forever’ type of person then yes, higher polyphenols which are of the antioxidant family could be perceived to be of higher quality in your eyes. But conversely, if you want to use extra virgin olive oil to make great tasting grilled potato slices on the BBQ for your hungry kids that don’t taste bitter, then a high polyphenol oil (by a consistently applied ‘fitness for use’ criterion), is of lower quality.

Analysis debuted: Around 1958.

Initially developed for wine polyphenol

OH HO OH

A six member carbon ring + at least one of these = a phenolic compound

Figure 1: Hydroxytyrosol – An example of a phenolic compound found in extra virgin olive oil.

analysis, it was officially adopted in a modified (but in an incompletely described form) for olive oil by the International Olive Council in 2005.

Unit of measurement: milligrams/ kilogram of oil (1mg=1/1,000 of a gram).

Range in extra virgin olive oil: 80-2,000 mg/kg (measured as caffeic acid equivalents). Common range is 200-400 mg/kg.

Accuracy of method: The first step of the analysis involves extracting the polyphenols out of the oil using a solvent. This step, depending on how carefully it is done, can cause variable end results in the order of +/- 10%. For this reason, it is necessary to repeat the test and take an average.

Use by olive oil producers: Unknown. Probably more so by New World olive producers.

Degree of difficulty: By automated lab standards the method is time and labour intensive, and therefore relatively expensive.

Practical effects of high readings of polyphenols: • typically more bitter and/or pungent (peppery)

32 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

• greater health benefits • assists in prolonging shelf life • potential for slightly higher smoke point.

Polyphenol level in extra virgin olive oil is affected by: Cultivar – some varieties of olives tend to produce naturally higher polyphenol levels than others. For example, the average polyphenol levels in oils made from the cultivar ‘Coratina’ are significantly higher than those made from the cultivar ‘Arbequina’.

Olive maturity at harvest – the greener the olives used to make the oil, the higher the polyphenol levels.

Climate – cool climates tend to favour higher polyphenol levels.

Tree water status – Excessive water availability reduces polyphenol levels.

Enzymes – The use of enzymes as a processing aid increases polyphenol levels.

Water use during processing – adding water to olive paste before extraction (e.g. 3-phase processing) reduces polyphenol levels.

Post harvest – delays between harvest and processing reduce polyphenol levels.

Disease/fruit quality – the incidence of fungal disease, olive fly attack and frost damage decreases polyphenol levels.

Age of the oil – polyphenols levels decline as the oil ages.

Other comments: The method only measures the size of the entire pool of the hundreds of polyphenol types that exist in extra virgin olive oil. Information about the

Feature: EVOO chemistry

amount of a specific polyphenol can only be achieved using highly sophisticated methods called high performance liquid chromatography or HPLC. The relatively high cost of conducting the official method has led to an alternative rapid method to be developed. Called NIR or Near Infrared Spectroscopy, it is a method that can almost instantly estimate the polyphenol reading from a drop of oil, and it costs around 1/5 that of the official method.

However, it has its limitations and its accuracy is laboratory-dependent.

Something for another discussion.

Source: Slick Extra Virgin: informed and accurate information about extra virgin olive oil - www.aromadictionary. com/EVOO_blog (case sensitive) About Richard Gawel: a consultant taster and blender for Australian olive oil producers, Gawel is both a phenolic scientist and an internationallyrecognised olive oil judge. He headed Australia’s first IOC-recognised export tasting panel, conducts seminars and workshops in olive oil tasting, blending and judging, and has published numerous scientific papers on olive oil assessment.

Are polyphenol extracts our untapped opportunity?

Polyphenols could be increasingly important to our industry in the future.

A report by Hexa Research on the global market for polyphenols found that the ageing population, combined with a growing consumer awareness of the importance of nutrition on health, heralds a rapid growth in demand for polyphenols.

Potent anti-oxidants, polyphenols are known to prevent neurodegenerative diseases such as Parkinson’s and Alzheimer’s, both prevent and treat cardiovascular and other lifestyle diseases, and positively affect myriad other physical processes.

Polyphenols/anti-oxidants are among the most common elements utilised in the “functional foods” industry, which sees nutrients and supplements integrated into food manufacturing. This industry is expected to grow dramatically between now and 2020, causing an increased demand for high-quality polyphenol extracts.

The report identifies grape seed and green tea polyphenols as the current dominant sources, with olive and cocoa polyphenols “in emerging stage”. They are, however, “expected to penetrate the global market over the next five years due to their broad applications in food supplements such as chocolates, cereals and biscuits and also in beverages.”

Demand from the beverage segment was identified as the largest (44.5% in 2013), and is anticipated to grow by almost 10% by 2020 due to increasing consumption of bottled juices, tea and energy drinks in China, Japan and other developed nations. The Asia Pacific region in fact dominated the global polyphenol market and is also anticipated to grow by almost 10% by 2020.

Given our reputation for high quality, safe and healthy products, this has surely an area of “value-adding” worth looking into. www.whatech.com; www.hexaresearch.com.

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Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 33

Regional Activity

Hunter Valley springs into workshop action Alan Smith, Hunter Olive Association Spring has been a busy time in the Hunter, with two workshops run in November.

The good graft The first was a grafting workshop run by Mike Thomsett, the NSW AOA Director.

Mike is an excellent teacher. The workshop was open to Hunter Olive Association members as well as non-members and we attracted 20 participants.

Practice was initially on logs pruned logs from the trees, before we set to and grafted onto the real thing. It was revealed that with repetition the process becomes quite straightforward, although time consuming. Many thanks to George Andrew for allowing us to work on his trees.

With a number of groves in the Hunter having 25-year-old trees, planted very enthusiastically in the “olive gold rush” last century, the workshop was based in the recognition that many of us are wanting to replant or graft to varieties that we now know are good performers in our valley.

Improving grove management Mike also shared his broad horticultural experience on tree management,

Post Press Oil Management workshop attendees, including presenters Mike Thomsett and Dr Rod Mailer, AOA President Peter O’Meara and Hunter Olive Association President Dr Patrice Newell.

particularly regarding sunburn on olive trees.

With over 80 groves in the Hunter Valley, most of them with under 3000 trees, there is a hunger for hands-on training on good grove management.

The grafting workshop was our first step along this path.

Managing oil post-pressing The second workshop of the day was on the management of our oil postpressing, run by Mike Thomsett and Dr Rod Mailer. Recent work on oil shelf life presented at the AOA conference by Leandro Ravetti formed the centrepiece of the workshop.

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34 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Rod clearly explained the ins and outs of what effects oil stability, with Mike covering the practical aspects of how best to handle our oil fresh from the mill. It became clear that not many of us rack off our oil, and the workshop was very enlightening as to the best practice to follow.

A show of hands indicated that more could and would be done by members above and beyond current practices to ensure that we produce the best quality extra virgin olive oil from the Hunter valley.

A good outcome indeed, from a great day of information and skills sharing among regional growers.

Regional Activity

Olives SA helps consumers explore ‘the Good Oils’ Olives South Australia (OSA) has continued its program of consumer education events, this time including tasting of the new season’s award-winning Australian EVOOs. Held in November, Going for Gold - Exploring the Good Oils, was the fifth course held by OSA as part of the WEA adult education program and was run by Royal Adelaide Olive Awards Chief Judge Trudie Michels.

Michels has run olive oil master classes and educational seminars around the world and said that, while much of her work is industry-based, this course aimed to help consumers learn how to taste and appreciate the nuances of olive oil, and to identify a fresh, high quality oil from a bad one.

“The WEA courses offer a great opportunity for people to learn about a product they use every day in a relaxed and informative format,” she said.

“Food provenance and quality has become so much more important in recent years, and as a result product knowledge has become an important element of cuisine. Tasting and appreciating olive oil is very similar to tasting and appreciating wine, chocolate and cheese.

“This course offered people a comprehensive breakdown of Australian EVOO compared to other ‘olive oils’ in the marketplace and highlighted the quality cues to look for when tasting and buying olive oil.”

Oils ain’t oils Sampling Australian and imported oils, Michels said feedback from participants was that the course provided an understanding of the vast differences in olive oils on the market.

“They commented that they now understand that all olive oils are not equal and there are definitely differences in aroma, flavour and quality,” she said.

“Several were surprised that they could pick up differences between the oils tasted, and the participants were particularly impressed with the aromas, flavours and tastes of the Australian EVOOs.” New ambassadors Michels said participants also found the course was well Each participant went home organised and structured. with a bottle of custom“They felt it was technical labelled SA EVOO. enough to be interesting without being too complicated, and that it was an enjoyable, worthwhile course that was great value for money,” she said.

“They also felt that they could take their new knowledge and share it with friends and family. So as a result of their learning, they have now become great ‘ambassadors’ for Australian EVOO.” Each participant also took home a bottle of custom-labelled SA EVOO, donated by Michael Harbison of Nangkita Olives.

Undoubtedly adding even more value to the attendance fee, the eye-catching label also serves to give the course an extended life as a reminder of the quality of our locally-grown EVOO!

 TREEPRUNING

 



Run by SA chief judge Trudie Michels, the course saw consumers learn about a product they use every day in a relaxed and informative format.

 



 



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Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 35

Profile

OG&P: What have you achieved in terms of recognition/awards for your products?

IJ: Juno Olives has consistently been awarded medals for its products since our first harvest in 2008. We are one of the most awarded olive groves in NZ. At the 2016 NZ Extra Virgin Olive Oil awards Juno Olives took away 12 medals and trophy for nine oils entered. We won the Best Flavoured Oil, two Best in Class, three Gold medals, four Silver and two Bronze.

Ian Juno, Juno Olives OG&P: How long have you been involved in the olive industry and what is your involvement?

IJ: Juno Olives is a family-owned business producing extra virgin olive oil and traditional agrumato flavoured olive oils where the citrus is processed with fresh olives at the time of processing.

Our business is boutique, although we produce commercial quantities.

We have been involved with the olive industry since 1998, learning about olives. We bought some land, planted the first 1200 trees and became members of Olives NZ in 2003. We now have 2000 trees. We have 16.5 acres of land and with tree spacing of 6x6 metres. Rows are staggered to make it an easy task for tree shakers when harvesting mature trees.

We grow seven varieties: Frantoio, Leccino, Moriolo, Koroneiki, Picual, Pendalino and Picholene. In 2016 we harvested more than 12 tonnes of olives, producing five single varieties and four agrumato oils - blood orange, lemon, lime, and rosemary.

We are all focused on extolling … the benefits of the use of olive oil in the diet, and that it tastes great”

OG&P: What are your major markets and why?

IJ: As a boutique grower, we have a small but growing market that we continue to develop. We have a cellar door olive shop plus have standing orders with retail outlets and Wellington restaurants. We also sell at local markets and online.

OG&P: How did you become involved in the olive industry?

IJ: The olive industry was an opportunity to develop a small business for us to work at when we eventually retire from working in the city. Karen has always been involved with olives and olive oil, coming from a Lebanese background.

OG&P: How do you see the local industry positioned in the current global market, both in terms of its importance and comparative policies/standards?

IJ: It is important that NZ needs to position itself domestically and globally.

Our industry is slow growing and our success will be measured when we produce enough to become profitable domestically and have global demand.

OG&P: What do you see as the most significant issues facing the New Zealand olive industries at present?

IJ: New Zealand faces an internal market where producers of New Zealand Olive Oil are competing with imports from the northern and southern hemisphere.

Pricing is a major consideration for a large number of households and the cost of producing New Zealand olive oil often means that products are sold at a loss if the price for imported oils is matched.

People are encouraged to buy products that meet the NZ Olive mark. This signifies to the market that the product has met rigid testing and it is certified for their consumption.

36 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

The acceptance by New Zealanders of the health benefits of olive oils is a journey. Consumption is on the increase, however the average household consumption of olive oil needs to increase over time. The Mediterranean diet recommends 65 grams daily, so this will mean a cultural shift in eating habits for this to be achieved.

As an industry we are focusing on increasing the production from all groves through sustainable grove management.”

OG&P: What are the best ways to tackle those issues?

IJ: As New Zealand olive oil producers, we are all focused on extolling, through our interaction with the public at retail store tastings and markets, the benefits of the use of olive oil in the diet, and that it tastes great. Every opportunity is taken to market/educate people of these benefits through press releases, articles by magazines etc and by our national organisation, Olives New Zealand.

OG&P: Are there any things you think we’re doing particularly well or badly?

Not answered.

OG&P: What are your thoughts on the Australian olive oil standard?

Not answered.

OG&P: What are your hopes for the industry into the future?

IJ: New Zealand olive oil production is in its infancy. As an industry we are focusing on increasing the production from all groves through sustainable grove management. The longer term intent for all producers is to be able to make available affordable New Zealand Olive oil on the retail market for all New Zealanders.

OG&P: And finally, what do you see as the realistic outcomes for the industry in the near future?

IJ: The olive industry is like the wine industry. It takes time and an excellent product.

More information: www.juno-olives.co.nz.

Bottling, labelling & packaging

What makes a label the ‘best’?

Marketing is a major focus for many producers, and making your EVOO stand out among a shelf of oils is undoubtedly one of the most difficult tasks. Bottle shape and colour are important elements but it’s the label which can really differentiate – and promote your product over others. So what really makes a label the “best” … let’s take a look at the award-winning labels from some of this year’s EVOO competitions, and the criteria behind the judges’ decisions, for some inspiration and ideas.

2016 Fleurieu Food Olive Awards – Kangaroo Island Olives Kangaroo Island Olives (KIO) took the Best Design award at this year’s Fleurieu Food Olive Awards from a field of 39 oils from across the region.

Chief judge Briony Liebich described the task of judging oil labels as “quite tricky”, with “lots of discussion about what the key factors should be.”

“But in the end, our basic criteria were that all commercially packaged olive oil entries were eligible, judged on: • quality of labelling information - i.e. certification standards, harvest/best before date, Australian made; • eye-catching design - i.e. shelf presence, gives impression of quality food product; • clear indication of origin and/or region.”

KIO’s label ticked all those boxes, and then added its own character to the equation via a quirky ditty highlighting the grove’s pristine island setting.

The label provides a surprisingly large amount of information within a small space: the oil’s provenance is made clear via regional, state and national branding logos on one side, while nutritional and allergen information (none, it’s “100% Cold Pressed Extra Virgin Olive Oil”) are accompanied by certification symbols and storage advice on the other.

And somehow, all that information comes on a visually clean label, which is easy to read and also clearly identifies at a glance both the product and the brand.

KIO owner Michael Esposito said he believes the label won “not because it was the ‘prettiest’ but because of the product description and the way it is presented”.

“The truth is that nine out of 10 EVOO bottles you pick up at markets fundamentally say the same things (Australian extra virgin, cold pressed, great for cooking etc, etc…) and people get the idea,” he said.

“We wanted to tell our story in a simple, straight to the point kind of way that didn’t put people to sleep. Every time I hand someone a bottle, they automatically turn to the back label and smile and/or laugh.

“When you’re able to connect with a customer on that level, it makes the rest of the sale pleasantly easy.”

Not all of the labels met as many of the criteria, Liebich said.

“It is surprising how few labels put Australia, the state or their local region on the front label, as well as any symbols of quality. Harvest or pack date is another one many producers ignore,” she said. “And surprisingly, some even still use clear bottles!”

More information: www.fleurieufood.com.au; www.kiolives.com.au.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 37

Bottling, labelling & packaging

2016 Royal Adelaide Olive Awards - Krilis Grove Extra Virgin Olive Oil The 2016 Royal Adelaide Olive Awards Best Packaging award went to Krilis Grove EVOO from Victoria. All bottled oils among the 83 entries were eligible and Olivegrower & Processor editor Gerri Nelligan was the category judge.

Combining design and marketing elements, the labels were judged on the criteria of: • differentiation – would stand out on a shelf of 20-30 EVOOs; • representation – it ‘says’ the product inside is olive oil; • story – it tells the story of the producer and/or the product; • market – it reaches the target market.

Nelligan said the Krilis label met all of these criteria.

“It stood out visually among the line-up of EVOOs in the judging and the single, perfect olive on the stark white background says immediately that olive oil is what is inside,” she said.

“It also tells the ‘story’ that EVOO is simply the juice of freshly crushed olives, nothing more. The white font on black background is easy to read and the overall ‘look’ is one of quality and class, communicating well with the discerning ‘foodie’ demographic which makes up a good proportion of the target market for artisan EVOO.” While impressed by the Krillis label, Nelligan said it was a challenging task picking just one winner. The Krillis label was one of five initial finalists, all of which met most of the criteria, and one other was similarly outstanding.

“It was a tough call between the Krillis label and that of the Michael’s Olives’ jumbles – in fact, it was almost a tie,” she said.

“The eye-catching lime green Michael’s Olives label also stood out and the clever graphic immediately identifies both the producer (the letters ‘MO’ turned on side) and a creative olive tree (representation – tick; story – tick). The modern, ‘playful’ style also communicates well with the target demographic of younger ‘foodie’ cooks.

“The lower white-on-lime font – not a visually easy colour combination – was the one element I could pinpoint as a (very minor) negative.”

Nelligan said local producers are putting a lot of work into their label design.

“While some of the labels could benefit from a design update in terms of market ‘visibility’ and/or information provided, overall it was great to see so many creative labels from our EVOO producers,” she said.

“There’s also an obvious effort being made to provide consumers with quality information, with a noticeable increase in the number of labels including best before and/or harvest dates.”

More information: www.olivessouthaustralia.org.au; www.krilisgrove.com.

2016 New Zealand Virgin Olive Oil Awards – Greytown Gold The 2016 Kiwi Labels Trophy for Best Label was awarded to Wairarapa producer Greytown Gold, chosen from a record 60 entries by category judge Jerry Gull, from the Eastern Institute of Technology’s Ideas School.

Gull said he too had an interesting time making his choice, given the wide variation among the entries.

“The bottle shapes ranged from the more traditional rectangle to wine shaped and even medicine bottle shape, this made judging an intriguing prospect,” he said.

“A variety of colours was used, not just sticking to the standard earth or nature-based colour sequences. The design varied from very bold typographic styles to more a subtle mixture of text and illustration, demonstrating a wide variety of styles and concepts.”

Gull used a set of three criteria: shelf appeal print design and graded each out of five. With a perfect score of 15, Greytown Gold was the clear winner.

Here are his judging comments on all four finalists: Greytown gold Sophisticated and classy are the words to describe this label.

Well designed with a subtle use of line illustrations and type. Good balance of hierarchy between text and image and great use of visual space. This really does say ‘high end product’, quality and just a bit special. A step above the normal label designs.

Olive black While I was impressed with the boldness to go for a different shape bottle with a cork stopper, it did remind me a bit of a medicine bottle. The volume is 245ml as opposed to the more standard 250ml. Saying this, it was not a major issue with the design, as it would stand out very well due to its unique shape. The design is simple and functional, very clear strong black olive shape and nice illustration of the hand as a tree.

Old Hautere Road A more traditional shape bottle, with a strong coloured background which stands out well from the competition. A nice and simple line illustration which compliments the typography very well. A traditional typography that is well balanced and works well with a good use of visual space.

Old French Road This design style is very current, used on wine bottles in France and other quality packaging. The bottle shape is less traditional and works well with the design. Graphic design is very simple and functional in the Europe style. Great use of visual space and the simple graphics compliment the nicely rendered typography.

More information: www.olivesnz.org.nz; www.greytowngold.com.

38 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Recipe

Recipe … for success We all know leading by example is the best way to teach. With that in mind, we’re resuming our series of recipes you can use in your tasting room or farmers market stall to prove the versatility and flavor benefits of cooking with olive oil. And with Christmas on its way, what could be better than this fabulous Christmas cake, tweaked (and no doubt improved) by replacing the traditional butter component with EVOO. Christmas Cake Makes one 23 x 23 cm cake Ingredients 1½ cups dried mixed fruit 1 cup currants 1 cup sultanas ½ cup dried cranberries ½ cup chopped mixed peel 1 cup orange juice 1 cup water ¾ cup brandy or dark rum 1½ cups brown sugar ⅓ cup blackstrap molasses 200 ml New Zealand Extra Virgin Olive Oil or try 50/50 with a citrus flavoured olive oil ¼ cup chopped glacé cherries (optional) Zest 1 lemon, finely grated Zest 1 orange, finely grated 1 cup chopped toasted nuts e.g. walnuts, pecans, almonds, Brazil nuts 4 eggs 2 tsp vanilla extract ½ tsp almond essence (optional) 3½ cups plain flour 3 tsp baking powder 1 tsp salt Blanched almonds to decorate Additional ¼ - ⅓ cup brandy or dark rum to finish Preparation Place dried fruit, mixed peel, orange juice, water and brandy or rum in a small pot and bring to a boil. Simmer for 5 minutes, stirring occasionally.

Remove from heat and stir in sugar and molasses until sugar has dissolved.

Stir in olive oil, glacé cherries, zests and nuts and set aside to cool to room temperature.

Preheat oven to 170 °C. Grease a 23 x 23 cm cake tin and line with baking paper ensuring the paper comes 5 cm up over the edge of the tin) this helps prevent the top of the cake from overbrowning).

Place cooled fruit in a large bowl and add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond essence then fold in flour, baking powder and salt.

Spoon batter into prepared tin and level out. Gently press blanched almonds into the top in a decorative pattern.

Bake for 1 ¼ to 1 ½ hours or until a skewer inserted in the middle comes out with just a few crumbs. Watch carefully after the 1 hour mark to make sure the top isn’t overbrowning and cover loosely with a piece of tin foil if it is.

Once cake is cooked, drizzle brandy or rum evenly all over – it will sizzle and soak in.

Cool in the tin for 30 minutes before turning out onto wire rack to cool completely. Store in an airtight container for up to four weeks.

Baker’s note: Storing and “feeding” your cake If you want to store it for longer (to “mature” the cake) wrap the completely cooled cake in a double layer of baking paper then thoroughly in plastic wrap ensuring that there are no gaps for air to get in. Finally wrap the cake in newspaper or tin foil (to keep the light out) and store in a cool place for up to three months. If you want to “feed” the

cake more brandy or rum, brush over a ¼ cup every three or four weeks, alternating between brushing the top and bottom. Make sure you rewrap the cake very well after each feed.

Chef: Alice Arndell, www.alicearndell.co.nz.

Our thanks to Olives New Zealand for this recipe, which features in their Recipe Pads - a set of eight tear-off pads of 50 leaflets, each pad having a different recipe especially designed for Olives NZ. With a tantalising photo on the front and the recipe on the reverse, the recipes provide a great tool for up-selling EVOO and flavoured oils at farm gates and farmers markets, and have proven a huge success.

One of a variety of merchandising material available for members, the pads are just $35/set (incl GST + delivery) and are available from the members section of the Olives NZ website: www. olivesnz.org.nz.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 39

Products & services

De Masi distributor now sole Aust/NZ agent Hunter Valley Enterprises owner Chris Iacono knows all about harvesters. The local distributor of De Masi harvesters, Iacono has been an olive grower for 16 years and, with his youngest son, runs a contract harvesting business servicing clients across NSW and beyond. He also has an engineering background, so understands the mechanical/technical side of grove machinery.

Previously one of two distributors in Australia, Iacono has recently taken on the sole agency and is now the De Masi distributor for Australia and New Zealand. This not only brings his wealth of experience to the extended role but also increases his long-term collaboration with the company: active feedback throughout Iacono’s 11-year association with De Masi has assisted with the development of their latest harvesting machines. Having family in the region, he has visited the De Masi factory over many years and has seen first-hand how the machines are made, so also knows the quality represented by the factory’s workmanship.

And first-hand is how Iacono always operates, ensuring that he understands each client’s needs and provides them with the equipment to best suit those needs. Then he makes sure they know how to use that equipment to achieve the best result in fruit quality and harvesting efficiency – again, first-hand. He recently sold two new harvesters to growers in Bendigo, Victoria and spent a week with them honing their skills operating the machines. Now that’s real customer service.

New model harvester Iacono’s new status as sole distributor coincides with the introduction of a new model of De Masi harvester, with the MM19 now upgraded to the MM20-85. The new MM2085 has a significantly more powerful Fiat engine - 85HP compared with the MM19’s 55HP – and modifications including a more comfortable seat, new simplified dashboard and larger wheels – great for those with wet groves during harvest. All up, the MM20-85 offers greater comfort, ease of use and increased efficiency from the more powerful engine.

Olive leaf blower De Masi also make other equipment for the olive trade, including a money-saving olive leaf blower. Used when harvesting in the field, the olives are tipped into the hopper and the leaves and twigs are blown away, so only the fruit rolls down into the bin. That means all you’re taking to the processing plant is the olives, saving the cost of separating the fruit at the processing point and, importantly, reducing the weight of your delivery.

“When your truck arrives, whatever is in the bins is weighed.

A 500kg crate has up to 10% leaves and sticks, so you’re going to be charged for the entire weight processed, which means you’re wasting a lot of money,” Iacono said.

“So this separates the leaves and sticks before it gets to the processor, meaning all you’re being charged for is your fruit.

“It’s time-saving and money-saving – and, like all De Masi equipment, is a practical tool for increasing the efficiency and viability of your olive grove operations.”

For more information on De Masi harvesters and olive equipment, contact Chris Iacono of Hunter Valley Enterprises on 02 9416 3698, mob 0412 256 616 or email chris.iacono@ bigpond.com.

40 • Australian & New Zealand Olivegrower & Processor • December 2016 • Issue 102

Products & services

Hippo Clamps are a hit!

Recently launched in the Australian market, Toro’s new Hippo Clamps have already proven to be a hit in the horticultural field, with more and more growers eager to get their hands on them.

These innovative stainless steel irrigation clamps provide a quick and secure fastening solution for LD poly pipe and drip tube systems. Designed and manufactured by Toro, the clamps provide a tight fit and strong hold that no other product can match.

Leon Larsen of Darling Irrigation has a wealth of expertise in irrigation, and supplies a range of customers across the domestic, commercial and agricultural field. He is already highly impressed with the Hippo Clamps, and says the product quality and ease of use will be advantageous to experts across the agricultural space.

Colour counts “What really stands out is the distinct colouring for the different sized Hippo

Clamps. We found that the different sized clamps were really easy to identify in the field, especially during installation,” said Larsen.

Unique locking system David Busnello of Agri Australis (a subsidiary of the Ferrero Group) is one of the many professionals who is using the new Hippo Clamps. With a target of 200 hectares to be planted by Christmas, the Agri Australis team is impressed by the unique locking mechanism and ease of use.

“I was impressed with the locking system of the Hippo Clamps, it’s a massive improvement from anything we’ve ever used before” Busnello said.

“There’s no second guessing if the clamp has locked, which means those installing the clamp can simply squeeze it closed and move on to the next connection with confidence that the clamp is secure.”

Convenient storage With the end user in mind, Hippo Clamps are conveniently packaged in resealable bags, allowing the grower to use what they need and then store the rest for later use. This convenient storage solution means that leftover clamps won’t fall out of open bags or boxes and get lost, making them available when you need them.

To learn more about Toro’s new Hippo Clamps or request a free sample, visit www.hippoclamps.com.au or see your local Toro dealer.

Issue 102 • December 2016 • Australian & New Zealand Olivegrower & Processor • 41

your calendar of olive events

What’s on

2017 Feb

February 7-9 Olive Exposium – McLaren Vale, S.A. www.oliveexposium.com

March 7-10 FOODEX JAPAN - Makuhari Messe, Japan www.jma.or.jp/foodex

February 11 Marlborough Wine & Food Festival – Blenheim, NZ www.wine-marlborough-festival.co.nz

March 12 Waipara Valley Wine & Food Festival – North Canterbury, NZ www.waiparavalleywineandfood.co.nz

February 14-17 OLEOTEC 2017 – Zaragoza, Spain http://www.feriazaragoza.es/oleotec.aspx

March 31-April 9 Melbourne Food & Wine Festival – Melbourne, Aust www.melbournefoodandwine.com.au

February 15-18 Biofach 2017 - Nuremberg, Germany www.biofach.de

Apr

February 24-26 Royal Canberra Show/Royal Canberra Extra Virgin Olive Oil Competition – Mitchell, ACT www.canberrashow.org.au

Mar

April 9-12 Sol&Agrifood – Verona, Italy www.solagrifood.com April 17-19 China International High-end Health Edible Oil and Olive Oil Expo – Beijing, China www.chinaexhibition.com

February 22-24 Extra Virgin Olive Oil Savantes – Modena, Italy www.savantes.com

April 24-27 New York International Olive Oil Competition – New York, USA www.nyoliveoil.com

March – date TBC Olives NZ 2017 AGM www.olivesnz.org.nz

April TBA London International Olive Oil Competitions – London, UK www.aristionawards.co.uk

March 4 Super High Density field day Coonalpyn, SA ceo@australianolives.com.au

May

March 4-7 Olio Capitale – Trieste, Italy www.oliocapitale.it

June

March 7-9 Extra Virgin Olive Oil Savantes – Seville, Spain www.savantes.com March 7-9 Wimmera Machinery Field Days www.wimmerafielddays.com.au

July

May 21-23 Alimentaria and Horexpo Lisboa – Lisbon, Portugal www.alimentariahorexpo.fil.pt June 4-5 Fantastic Food + Drink; Naturally Good Expo Darling Harbour, Sydney www.fantasticfood.com.au; www.naturallygood.com.au July 16-19 – Foodpro 2017 – Darling Harbour, Sydney www.foodproexh.com

Subscribers can access an online version of each print issue

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Australian & New Zealand Olivegrower & Processor • December 2016• Issue 102

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