Olivegrower & Processor

Processing - the key to quality

2013 June

Harvest outlook New York EVOO Competition success 2013 Olives New Zealand Conference Evaluating processing aids

Contents

In this issue...

Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd Publisher Hartley Higgins General Manager Elizabeth Bouzoudis Editorial Gerri Nelligan Advertising Chas Barter sales@olivegrower.com.au Production Nathan Grant Subscriptions A one-year subscription (six issues) is $38.00, and includes a copy of the 2013 Australian and New Zealand Olive Industry Directory. Subscriptions commencing July 1 2013 will receive a copy of the 2014 Australian and New Zealand Olive Industry Directory. Please pay by cheque or credit card to Ryan Media.

Circulation subs@olivegrower.com.au Contributions Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as jpg files via email or should be high-quality prints or transparencies. Please indicate if articles and pictures are to be returned.

Printing Lane Print & Post Adelaide Ryan Media Pty Ltd ABN 85 085 551 980

June 2013 Issue 89

News Local oils triumph at New York International

4

National Olive Levy now in place

6

Mandating the Australian Standard

7

FEVOO Harvest 13

9

Oli Olive’s Oily Adventure

10

Profile Kent Hallet, Olive Oil Packaging Services

12

Harvesting Harvest outlook

15

Processing Evaluation of Processing Aids for Olive Oil Extraction Quality Improvement

23

Report sheds light on the importance of good storage

28

Cleaning stainless steel tanks and canisters

28

New Zealand 2012 New Zealand Extra Virgin Olive Oil Awards

29

Great turnout for ONZ Conference 2013

30

Olive Business Olives SA EVOO and Table Olives competition

32

Olive polyphenols inhibit food-borne staph

32

Table Olives Hate olives? Heres the cure

33

Olives and Health Health round-up

34

What’s on/Advertiser index

37

Olive marketplace

38

630 Regency Road, Broadview South Australia 5083 Phone +618 8369 9555 Facsimile +618 8369 9501 Website www.olivebiz.com.au ISSN 1448-5486 Conditions Opinions expressed herein are not necessarily those of the editor/publishers; information is published in good faith and we do not accept responsibility for damage which may arise from any possible inaccuracies. All rights reserved, none of the contents may be used in any other media without prior consent of the publishers.

Published by Ryan Media Pty Ltd.

Cover: Cobram Estate believes that care and attention to fruit during harvesting and processing is essential to producing top quality oils – proven by their recent outstanding results at the New York International Olive Oil Competition.

Issue 89 • June • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan

Editor

Things are looking up.

In regions around much of southern Australia and New Zealand, trees are laden with good crops of ripening olives.

Some growers are reporting record crops, others are happily getting the first substantial crop they’ve had in several years, and most have experienced a dramatic decrease in pest and disease problems this year.

Harvest is now generally well underway, and the results of processing are good too: 2013 oil yields are higher for many – despite the dry year in many areas - and oil quality is looking exceptional, with descriptors like “beautiful”, “lovely” and “award winning” coming from the growers we’ve spoken with.

It’s great news and, coming off last year’s overall poor year, just what our industry needs. That said, it doesn’t help our fellow growers further north, who overall had another tough, heartbreaking year. We all feel for you, guys, and hope the luck heads your way in 2014.

And good crops aren’t the only good news: our local oils triumphed at the 2013 New York International Olive Oil Competition, taking almost a quarter of the Best of Class awards and putting our EVOOs firmly in the global spotlight. The world is talking about our oils and demand is growing as consumers and marketers are realising that we do EVOO really well, with consistent quality, fabulous flavours and the guarantee provided by industry-run certification programs and labelling standards.

We bring you up to date on all of this in the June edition, along with the low-down on the new Australian R&D Levy, RIRDC research evaluating processing aids, and news about some great industry marketing initiatives. There’s also a run-down on the highly successful 2013 Olives New Zealand Conference, the second of our industry profiles and our regular round-up on the latest research on olives and health.

Lots to read - and what a great way to wind down after a busy day. We hope you find it useful.

Editor Gerri Nelligan and the OG&P team.

Local oils triumph at New York International Australian and New Zealand producers made a major impact at the 2013 New York International Olive Oil Competition, cementing our countries’ shared reputation for quality oils firmly on the world stage. Announced in April, the results saw four Best of Class awards sent ‘down under’ – almost a quarter of the total 17 awarded.

Among the best performers was NSW producer Rylstone Olive Press, whose Rylstone Cudgegong 3 took Gold and one of the Best of Class awards. Their Rylstone Cudgegong 2 and Rylstone Crooked River both also won Gold. And arguably more significantly, Rylstone received the second highest score of the competition, the 9.6 points awarded to the Cudgegong 3 just topped by an Italian oil at 9.8. Beating more than 700 olive oils from across the world, it was the highest score ever achieved in competition by an Australian extra virgin olive oil.

Victoria’s Cobram Estate was also right up there among the competition’s highest achievers. The company was one of only two producers to win two Best of Class awards at the event, taking Gold and Best of Class for its Picual and Hojiblanca varietals. Cobram also achieved Gold for both its Classic Flavour Intensity and Estate Premiere oils – a highly satisfying result from four entries, and further proof of the company’s consistent product quality.

New Zealand’s Mill Bay was another big winner, awarded Gold and Best of Class for its robust J5 varietal EVOO. The win is an impressive one for the small organic producer, particularly as the J5 cultivar is found only in the far north of New Zealand, and one which will no doubt bring more positive attention to the NZ industry.

Other top local results included WA producer Forest Edge Farm, which took Gold for its Frantoio, and Silver awards to both Alto Olives for its Alto Vividus monovarietal, and Camilo Enterprises for its Max’s Blend.

4 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Rylstone Olive Press received the second highest score of the competition, with the 9.6 points awarded by the judges to the Cudgegong 3 just topped by an Italian oil’s score of 9.8.

Beating more than 700 oils from across the world, it was highest score ever achieved by an Australian EVOO – and proof of the incredible quality of our home-grown oils.

News

Rylstone owner Jayne Bentivoglio said the results were “fantastic”, as has been the subsequent interest in their products.

“Feedback has been fantastic – everybody wants Rylstone,” she said.

“We’re even hoping to re-enter the US, a market which we lost in the economic downturn. We’ve been approached by people in California to export there again, and I’ve got a new distributor there who’s found it’s really helped him get new sales.

“It’s still early days but we’re on the way.”

Having had similar success at the Los Angeles International competition in 2011, Cobram Estate’s Rob McGavin backed up the long-term benefits of such major international accolades.

“It’s not like winning a Jimmy Watson, you don’t sell out in a week, but there are real positives and new inquiries coming in all the time,” he said.

“There have been sales on the back of it but hopefully it’s also a back-up for the future, giving people the confidence in our products.

“Awards like this certainly don’t go unnoticed by people in the industry, and consumers who read about them will soon hopefully work out for themselves that we have the best EVOO in the world.”

The results Organised by the Olive Oil Times, the inaugural 2013 New York International Olive Oil Competition received more than 700 entries from 22 countries, 260 of which received Best of Class, Gold or Silver awards. Italy topped the score with 83

Australian/New Zealand Awards Best of Class Rylstone Olive Press Cudgegong 3 Blend – Robust (9.6) Cobram Estate Picual – Robust (9.5) Cobram Estate Hojiblanca – Robust (8.8) Mill Bay J5 – Robust (8.0) Gold Rylstone Olive Press Cudgegong 3 Blend – Robust (9.6) Cobram Estate Picual – Robust (9.5) Cobram Estate Hojiblanca – Robust (8.8) Cobram Estate Premiere – Robust (9.0) Rylstone Olive Press Cudgegong 2 Blend – Robust (9.0) Mill Bay J5 – Robust (8.0) Rylstone Olive Press Crooked River – Robust (8.0) Cobram Estate Classic Flavour Intensity Blend – Robust (7.5) Silver Alto Olives Vividus – Medium (5.0) Camilo Enterprises Max’s Blend – Medium (4.7)

awards, including eight Best of Class and 51 Gold, followed

by Spain with 51 awards, notching up three Best of Class and 27 Gold - and the United States with 36 awards, 21 of them Gold.

Australia’s total included three Best of Class and five Gold awards, with New Zealand, Peru and South Africa each receiving one Best of Class. Other high-achieving countries included Portugal with 16 Gold and Croatia with eight.

View the full results at: www.bestoliveoils.com.

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 5

News

National Olive Levy now in place Lisa Rowntree CEO, Australian Olive Association Ltd

After two years of industry and government negotiations, the national Research, Development and Extension Levy (RD&E Levy) is now operating across Australia. The levy officially commenced on 1 May 2013.

As most growers in the olive industry know, the implementation of a national RD&E Levy received a resounding 83% yes vote in the industry ballot held in June 2011. Since then the Australian Olive Association (AOA) had been negotiating with Government about the most appropriate research corporation to administer the olive levy, which ultimately caused a 12-month delay in the levy’s implementation.

However, after much debate, it was agreed that the Olive R&D Levy will be administered by Horticulture Australia Limited (HAL) and would commence in time for the 2013 olive season. Originally it was hoped that we could commence the levy on 1 April this year but for a variety of reasons this was not achievable; therefore the RD&E Levy commenced on 1 May 2013.

The facts How much is the levy?

The levy is a production-based levy.

This method is more simple for processors to administer, and also more equitable for olive producers, as it takes account of

new plantings as well as low density and dry-land groves. The levy is set at $3.10 per tonne of fruit, comprising $3.00 for research and development and $0.10 for our Plant Health Australia (PHA) subscription.

What does this mean for you?

Processors The olive levy will be collected by contract olive processors and those who process their own fruit, and remitted annually to the Levies Revenue Service (LRS). As the olive levy commenced on 1 May 2013 and ends on 30 September 2013, the levy payment made by processors must be submitted on or before 28 October 2013.

All processors would have now received their levy information letter from DAFF Levies. If not, please contact Lisa Rowntree on ceo@australianolives.com.au.

Growers The levy will be payable on all varieties of fresh olives for processing into both olive oil and table olives, commencing on 1 May 2013. The levy will be collected by the contract processor and remitted to DAFF Levies, the new name for the LRS. Growers producing less than 32.26 tonnes, and who process the fruit themselves in their own processing plant, will be exempt from paying the levy, as DAFF Levies will charge the AOA more to collect the levy than the payment due.

The AOA has raised the equality issue with

6 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

DAFF and will be working with DAFF Levies over the next six months with a view to removing this confusing minimum threshold.

AOA involvement It is important for levy payers to remember that the R&D Levy funds do not automatically become part of the AOA’s revenue. How the levy funds are spent will be decided upon by a selected industry group that will form the Industry Advisory Council (IAC). Formation of the IAC will be discussed at the 2013 National Conference in Hobart, Tasmania.

AOA membership The AOA is still the peak industry body for the Australian olive Industry and will continue to be funded by memberships as it always has been. Levy funds cannot be used to fund any agri-political body such as the AOA, nor any marketing or direct member benefits. The AOA will therefore continue to work towards its aims and objectives as outlined in its industry developed strategic plan for the betterment of the industry and its members.

We look forward to your continued support of the AOA. For more information on the levy, or to obtain a copy of the DAFF information pack, contact Lisa Rowntree on (08) 8573 6545 or email ceo@australianolives.com. au.

News

Mandating the Australian Standard WAOC delegation moves on Parliament House On 8 November last year a delegation from the WA Olive Council (WAOC) attended Parliament House at the invitation of The Speaker to demonstrate the need for the Australian Olive Oil Standard to be made mandatory. Their attendance pre-empted discussion on the mandating of the Australian Standard for Olive and Pomace Oils (AS5264-2011), on the agenda for the meeting of the Legislative and Governance Forum on Consumer Affairs held in Canberra on 7 December.

The WAOC group took WA oils and demonstrated, by a blind taste test, the difference between our fresh product and the vastly inferior imported oils, highlighting the gap between local oils that are genuinely “Extra Virgin Olive Oil” and imported oils labelled as such but not so. An official document on the issue, prepared by the AOA and delivered to State and Federal politicians, was also presented.

The WAOC also met, on behalf of WA members, with the politician attending the forum and voting on the issue, to ensure that they were made fully aware of the significance to our industry.

National action AOA CEO Lisa Rowntree has been driving the mandating of the Australian Standard since its introduction and said the WA representation was one part of an ongoing effort by the industry in 2012 to ensure that the issue was discussed at the Forum on Consumer Affairs.

While we’re not there yet, Rowntree said things are at least continuing to move forward.

“Pleasingly, Senator Joe Ludwig, Federal Minister for Agriculture, Fisheries and Forestry, has now formally written to the Assistant Treasurer, the Hon David Bradbury MP, strongly urging him to make the Australian Standard for Olive Oils and Olive-Pomace Oils (AS5264-2011) a mandatory standard under the provisions of the Competition and Consumer Act 2010,” Rowntree said.

A delegation representing the Western Australian Olive Council (WAOC) attended Parliament House in November as part of industry-wide efforts to have the Australian olive oil standard made mandatory – (from left) WAOC president John Wholley, and board members Mike Baker, Chris Mercer and Barbara Feix. WAOC executive officer Pauline North also made the trip.

“The Minister stated that he considered that mandating the Australian Standard would provide a stronger and ever-present regulatory deterrent to deceptive conduct. He also stated that he thought mandating the Standard is an appropriate step to safeguard the integrity of olive oils for retail sale in Australia, to protect Australian consumers, and to improve the viability and profitability of the Australian olive industry in the longer term.

“The Assistant Treasurer has been asked to outline the process for mandating the Standard. Whilst this is a big step forward from Senator Ludwig, it remains to be seen how far his support will extend when we continue the push bring about necessary change.”

Rowntree said the AOA had received an update of work 

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www.pellenc.com.au Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 7

News

The group displayed WA oils and used a blind taste test to demonstrate the difference between fresh Australian oils and inferior imported oils.

undertaken by consumer agencies so far in support of the Australian olive oil industry, including: • the release of a guide for consumers titled The Good Oil, providing information about the different grades of olive oil products • . ACCC enforcement action against The Big Olive Company Pty Ltd for mislabelling of products as ‘extra virgin olive oil’ which were not of that quality • continuing surveillance of olive oils supplied in Australia.

A national compliance and enforcement operation is currently being undertaken by consumer agencies to assess representations made on olive oil products, with more than 300 olive oil products being sold in supermarkets, specialist food stores and delicatessens inspected across all major and lesser-known brands, both Australian and imported. As a result, notices have been issued to importers and suppliers asking them to substantiate packaging claims. Independent testing is also being undertaken and action will be taken if these tests uncover a breach of law.

Where to from here?

Rowntree said that, unfortunately, Consumer Affairs Forum (CAF) Ministers believe that at this stage there is no need for additional regulatory action on olive oil issues.

“They have, however, asked consumer agencies to present the outcomes of current compliance and enforcement activity when complete. They will also be sharing with all state consumer agencies the findings of our ongoing market surveillance,” she said.

“The Review of Food Labelling Law and Policy also found that industry is best placed to lead initiatives to address any concerns with food labelling issues such as olive oil. This is good news for us and we will continue to push that laws are changed or introduced to bring about changes to ensure consumers get what they pay for.”

Rowntree said such action includes the ongoing provision of information regarding labelling breaches to the ACCC’s Enforcement and Compliance Branch, for further investigation and – hopefully – enforcement action.

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8 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

News

FEVOO Harvest 13 “FEVOO is the experience when you taste a fresh extra virgin olive oil for the first time. The experience is so compelling that your eyes open wide, a flood of joy fills your heart and you think ‘where have you been all my life!’

This is what we get excited about, the freshness factor in EVOO that stands for health, flavour and is what makes an oil truly alive. Freshness is everything when talking about EVOO ... or should we say FEVOO?” It’s a catchy intro, and it announces an innovative industry marketing event being organised by Amanda Bailey of The Olive Planet.

FEVOO Harvest 2013 is a food and educational experience for consumers, chefs, the food service industry and media, being held at The Mint in Sydney on the evening of 10 July.

The event aims to introduce guests to Australia’s fabulous fresh EVOOs, with a cocktail-style menu designed by cooking icon Stephanie Alexander showing how EVOO can transform food from the ordinary to the sublime.

It will also mark the launch of the new season’s oils, letting consumers know that from now on they can get the freshest new season’s oils at their local food stores and farmers markets.

A ceremony will unveil the new season’s oils from each of the six major producing states, before a charity auction of the country’s very first EVOO of 2013. Fittingly, proceeds will go to the Stephanie Alexander Garden Kitchen Foundation, a national program educating children about food quality and freshness.

Bailey said the event is “all about education” and will include an EVOO master class for food media, with EVOO judge and sensory expert Richard Gawel leading participants through a tasting and the nuances of olive oil. An expert panel discussion will also explore the health benefits of fresh EVOO and why it’s so good for food and cooking.

Also planned are a gallery display of as many brands of olive oil currently available in Australia as possible, and a taste test between fresh and old oils. Bailey hopes this will provide awareness of what rancidity is and how common it is, and further reinforce the benefits of buying new season local oil with its guarantee of freshness.

“I want the real story of olive oil to get out; to have people

understand that EVOO is full of life and has all these great characteristics – when it’s fresh,” Bailey said.

“Basically, we want people to understand EVOO so they can make an informed decision at the time of purchase. To understand that with EVOO, freshness relates to health ... and to get the FEVOO.” For more information go to: www.fevoo13.com.

Stephanie Alexander Kitchen Garden Foundation The Stephanie Alexander Kitchen Garden Foundation is growing a food revolution from the ground up.

In 297 schools Australia-wide, 35,000 children are getting their hands dirty and learning how to grow, harvest, prepare and share fresh, seasonal food.

The fundamental philosophy that underpins the program is that by setting good examples and engaging children’s curiosity, as well as their energy and their taste buds, we can provide positive and memorable food experiences that will form the basis of positive lifelong eating habits.

The program emphasises the flavours of food as well as the health benefits of fresh, seasonal food. Australian Extra Virgin Olive Oil is proud to support this great educational experience through the FEVOO First Oil Charity Auction. Bid on the night at the live auction or make a donation at: www.firstoilcharityauctionfevoo13.eventbrite.com.au.

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www.pellenc.com.au Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 9

News

Oli Olive’s Oily Adventure Gerri Nelligan

The Sydney promotional event coincides with the launch of another industry initiative, a picture book aimed at educating primary school children about extra virgin olive oil.

The brainchild of The Olive Centre’s Amanda Bailey, Oli Olive’s Oily Adventure was written and designed by Amanda and me. The story was wonderful illustrated by a friend of mine, Melissa Farley, with graphic design and production done by another fabulous friend, Sandra Noke. True EVOO fans, both Melissa and Sandra gave their time and efforts fee-free to help get the story and facts about Australia’s quality extra virgin olive oil out to children across the country.

The story A simple tale aimed at kindergarten and junior primary aged children, Oli Olive’s Oily Adventure tells the story of Oli’s “journey from an Aussie fruit to all my oily glory”. From grove through production (made fun, naturally) to bottling and his final home in a family’s pantry, Oli teaches the children that EVOO is “all natural, no preservatives – just good Australian fruit!”.

While the story provides its own messages about flavour, health benefits and the importance of freshness, the book also has an Olive Oil Facts section for children to share with Mum and Dad. Here we’ve provided specifics on the healthpromoting properties of EVOO, storage recommendations and uses, along with information on the industry Code of Practice and the quality guarantees to look out for on labels – the Certified Australian Extra Virgin logo and ‘best by’ date. We also included a run-down on the various grades of olive oil and commonly used terms.

The aim of the book was to provide a fun, simple way to teach our next generation of consumers the facts about olive oil and why home-grown, Australian EVOO in particular is the best oil to use. It’s also a great way to get the information to their parents, with the book being given to children to take home and read with their parents. And let’s face it, children are arguably one of the most influential consumer groups – try saying no to a child who wants a specific item in a supermarket – and will hopefully share their knowledge of the benefits of buying EVOO when it comes to the family shopping list.

Getting it out there While the book was created through volunteer efforts, printing costs have to be found, so we’ve put out a call to the industry to get together and get Oli out there into schools and kindergartens. It’s been answered in part already, with Cobram Estate generously providing funding for printing of copies of the Oli Olive book for distribution via the Stephanie Alexander Kitchen Garden Program. This fabulous program is reaching children in schools all over Australia, teaching them the benefits and joys of growing and eating fresh, healthy food, philosophies which make it an ideal outlet for our book.

The AOA is also funding copies to be used for other educational purposes, including the EKKA Rural Discovery Day in Brisbane. School children from all over Queensland attend this annual event for an ‘on farm’ experience, with industry representatives providing hands-on learning opportunities.

Authors Amanda Bailey and Gerri Nelligan provided a sneakpeak of the book to industry members at last October’s AOA National Olive Conference and Expo.

Last year Amanda attended on behalf of the olive oil industry and read Oli’s story to the children, then sent them home with a bottle of Australian EVOO each. She did the same this year and, thanks to the AOA’s support, they each went home with the Oli Olive book as well.

Get involved This is a great start, but we’d love to get Oli’s story out to children right across the country and the best way to do it is at ground level, with producers taking it out into their communities directly. We’re co-ordinating a larger printrun, which will reduce the per-copy cost significantly, so that individual producers can purchase a batch of books and give them out at their local farmers market, or present and distribute the book at their local kindergartens and primary schools. It’s a great way to help our industry, and a chance to promote your own product at the same time via tastings or a label sticker inside the book.

If you’re interested in purchasing books, please contact Amanda on 07-4696 9845 or amanda@theolivecentre.com.au for more information.

10 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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      

In profile

Kent Hallett, Olive Oil Packaging Services Goodworth Estate EVOO Kent Hallett has been part of the Australian olive industry since the late 1990s, initially as a grower. He then moved into packaging and introduced the bag-in-box concept to the olive oil world. Kent is a member of Olives SA and organiser of the annual Young Judges Competition, which educates students in the art of EVOO judging and evaluation.

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

KH: I started in the olive industry in the late 1990s, when my wife and I planted 900 “Mediterranean” variety trees on our Riverton property. Now I know more I realize that our “Mediterranean” trees have at least eight different types of fruit! We quickly decided that we couldn’t rely on fruit and oil production and looked into packaging.

We found a niche market in packing oil into bag-in-box containers, so changed direction and started life as olive oil packers – but still produce our own oil.

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

KH: We sell our Goodworth Estate EVOO predominantly at local farmers markets. We pack oil for a lot of producers and also provide packing materials for producers who want to do it themselves.

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

KH: We planted our grove when the SA government was encouraging people to invest in the olive industry. The idea was that we could all plant olive trees and money would f low. Our 900 trees was considered enough to provide a modest income as we wound down our professional careers.

Then a couple of years later my mother set up a small press and for a number of years we helped out with pressing. It was a great way to learn more about the industry and olive oil, talking to growers, studying the fruit they brought, and seeing and tasting the oil produced.

Some was great but some very ordinary, and we realised the need to educate growers about good olive oil. I set up the Northern Olive Oil Show as a low-key event that would allow growers to learn, including about how to present their olive oil properly. I still vividly remember one entry, submitted in a PET drink bottle and labelled with a battered piece of brown paper attached with sticky tape. So for several years we held an olive oil label competition in conjunction with the EVOO show, in the hope that people would lift their game with labelling and packaging. It worked well and eventually the entries were all so good it was impossible to judge them. We ceased the label competition, and I felt the goal had been achieved.

This interest in packaging was a big factor in my deciding to move into packing olive oil in casks. From there the way seemed clear and we have continued to grow the packing business as our primary industry activity.

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?

KH: We started as such minor players in the industry that at first no one really took us seriously. We are still small players but I think we are now taken much more seriously.

We certainly get mentioned often in the international olive press. The best thing is that we are building a reputation for consistent and reliable quality olive oil. This is largely due to the efforts of the AOA, which has put so much time and effort into formulating the Australian Standard. This standard is a declaration to the world that Australia will only provide quality oil and that we can be relied upon to do that.

Now we are focusing on the Code of Practice, an undertaking by growers that they will produce olive oil that complies with the Australian Standard. Once we have these two things firmly in place, both Australian and international buyers can purchase Australian olive oil with confidence, knowing that it is of the very best quality.

The effects of these two measures are already f lowing through. Producers report that large overseas buyers are asking for Australian olive oil because they know they can get a reliable and meaningful certificate of quality for the oil that they buy.

The Australian Standard and the Code of Practice have the potential to make us a major industry player: while we may not be among the world’s largest producers, we could become a leader among countries acknowledged for the best and most reliable oils.

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

KH: The price the grower gets. Unless we get more dollars to the grower we will lose more people from the industry. I joined the industry in the heady days when we discussed raising the price of oil above $12/L. There were some unwelcome voices warning about a J-curve as the industry developed, predicting prices of less than $4/L and people leaving the industry for more profitable crops. We all laughed but they were right - in fact the industry has possibly slumped more than they predicted.

However, they also predicted that things would eventually even out and we’d have an industry as stable as any agricultural pursuit can be. It is exciting to see that the

12 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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time could well be approaching when this will happen.

We have had our learning phase, endured the inevitable crash that follows, our trees are mature, we have learned a lot about producing and marketing olive oil, and we have developed the Australian Standard and Code of Practice.

The pieces are all in place, ready for us to start up the other side of the J-curve.

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

KH: We are doing a great job with the Australian Standard and the Code of Practice. Buyers, particularly international buyers, can have confidence in the quality of our olive oil if it is certified to carry these two endorsements. Already some overseas buyers are interpreting these as a quasi government guarantee of quality. The Standard and the Code of Practice will help us lift prices.

We also need to develop a group of specialist olive oil marketers, just as the wine industry trained up wine marketers. These people could focus on marketing our products for a fair price and allow growers to get on with the job that they chose, namely growing good olives and making good oil.

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

KH: Obviously I am interested in packaging, particularly of the finished product, but also in the way people handle their oil from the press to the packer, and I am amazed at how poorly some people do this. Research clearly shows that olive oil should be stored in stainless steel or metalised barrier bags inside a well-designed drum. Our experience as packers backs this up, and yet we are continually confronted with people using second-hand containers to store and transport oil. I can not understand the reasoning of someone with $5000-$10,000 worth of oil trying to save $50 by using an unsuitable container.

Then there’s racking off the sludge from oil. We all agree this should be done, yet people often present oil for packing into retail casks with sludge on the bottom of the container.

A large, experienced grower recently expressed concern that sludge could lie at the bottom of the cask and come out

as the cask was emptied! I could not believe that someone who grows good olives and has won awards for their oil would overlook something as basic as cleaning the oil before committing it to storage, or even for final packing.

So I’d like to see much more thought going into how we care for our quality olive oils once we have put so much effort into producing them.

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

KH: The Australian Standard and the Code of Practice are the foundation stones of our industry and without them we would soon cease to have an industry at all. The AOA, and particularly Paul Miller, need to be congratulated for the work that has gone into establishing these two measures.

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

KH: I pioneered packing olive oil into casks and I firmly believe this is the ideal packaging for good olive oil, so I’m enjoying watching the industry embracing the concept.

Milk once came in bottles with a cardboard top and wine came with a cork, but modern packaging has won public acceptance and no one would go back to the old ways. In the same way I would like to see all olive oil move into modern packaging and be presented to the consumer in a cask.

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

KH: I think we could be on the brink of some exciting times. The signs are that the international market may be improving, and the lake of olive oil in Europe could be drying up. If we get a good crop on top of that it will inject some much-needed enthusiasm back into our industry - and who knows, we might even make some money out of all this effort.

To contact Kent Hallett email Olive Oil Packaging Services via: oops@aussiebroadband.com.au or ph: 08 8847 2555.

17th Annual - Olives SA and Royal Adelaide Show 2013 EVOO & TABLE OLIVE COMPETITION Olives South Australia Inc has decided to present its prestigious 17th Annual Extra Virgin Olive Oil Competition in conjunction with the Royal Agricultural & Horticultural Society of SA Inc and invites you to take part in our EVOO Competition by downloading and completing the entry form and posting it to RA & HS Olive Section, PO Box 40, GOODWOOD SA 5034.

• Olive Oil Entries Close: COB FRIDAY 16TH AUGUST 2013 • Judging: SATURDAY 28TH SEPTEMBER 2013 • Winners Announced: THURSDAY 24TH OCTOBER 2013 at a dinner held at the Kooyonga Golf Club

To find out more please visit the Olives SA Website: www.australianolives.com.au/blog/osa-evoo-and-table-olive-competition-2013 • Competition Information Brochure • Entry Form • Membership Form • Awards Dinner Information and Booking Sheet • Table Olive Entries Close: COB FRIDAY 16TH AUGUST 2013

14 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Harvest outlook

Harvest outlook In our annual round-up of the harvest outlook around Australia, in this edition we see what’s happening in Victoria, South Australia and Tasmania. We’ll wrap up with an overview of the New Zealand harvest in the September edition.

Victoria After a year of mixed fortunes across Victoria in 2012, it seems the olive Gods have shined brightly on the state’s 2013 harvest.

YARRAWONGA

Fish Creek Things are looking good for Andrew Jamieson of Golden Creek Olives, Fish Creek. He and his fellow South Gippsland growers are having a bumper season, with Andrew estimating they will double their previous best harvest. It’s great news, and a welcome turnaround for Jamieson.

“We had disappointing 2011 and 2012 seasons, which featured well over average rainfall and summers with minimal sunshine.

An outbreak of Peacock Spot in 2012, no doubt associated with the humid conditions, didn’t help either,” he said.

“This year was unseasonably dry but that doesn’t seem to have mattered - there must have been a lot of moisture left. We’ve also had lots of sunshine, and that’s helped too.”

Jamieson said things went well from the outset.

“Flowering was enormous and fortunately we had little wind for a change, so fruit set came on beautifully,” he said.

“The fruit and the trees are now looking very healthy, and Frantoio trees which have never borne reasonable crops are fully laden after 11 years. Perhaps they had heard us talking about taking the chainsaw to them!

“We’ve also been basically clear of pests and disease this year.

We’re usually badly affected by Peacock Spot here but we’ve had none, mainly due to the dry weather, and scale has been also been minimal.”

Jamieson processes for growers from Warragul to Lakes Entrance and says so far all are reporting large crops.

MAIN RIDGE

FISH CREEK

“It’s pretty much universal that crops are way up,” he said.

“And we’re getting good yields of oil as well. We’ve only been going for three weeks and we’ve had up to 21% already.”

Jamieson said the huge crop load has seen fruit ripening a little later than usual.

“Our Pendolino is usually the first to ripen and it’s still green inside, so it’ll be another couple of weeks probably – a June harvest,” he said.

“And it’s raining heavily now. So between now and harvest we need it to dry up, or the oil will be harder to extract. A bit more sunshine would be nice too.”

Main Ridge Leaping Goat Olive Oil’s David and Lisa Lindholm were among the lucky growers in 2012. Their grove at Main Ridge on the Mornington Peninsula yielded a crop almost double

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 15

Harvest outlook

the past average, and even their problematic Nevadillo (affectionately known as “Never Fruito Blanco”) were heavy with fruit.

They’ve been even luckier this year, with the 2013 crop up to four times bigger than last year’s – and their Nevadillo, with “big lovely olives and plenty of them” now renamed “Plenty Fruito”.

“I’m looking at it, and it’s daunting in terms of the manpower we might need. Were getting around 25kg per tree on average so we’ll probably pick 12-15 tonnes this year,” David said.

Like Jamieson, the Lindholm’s season had a good start and they were able to manage the subsequent dry conditions.

“Flower set was amazing – the trees looked like they’d been snowed on. It was all pretty friendly around that time and so fruit set was the same,” David said.

“Then we had a hot, dry summer overall, without much rain, and I was looking like running out of water by the end of February so really had to slow down my irrigation.

By the end of February I’d pretty much stopped irrigating; I’d just put some on if there were really hot days coming.

“There was probably a two-month period where we were really lean on the rain, but we got just enough so the fruit didn’t get stressed. It’s a little on the small side but I think that’s a combination of the lack of water and the amount of fruit.”

They’ve also managed their way out of any major pest and disease problems.

“Peaclock Spot’s an ongoing thing, that’s just something

you have to keep on top of - and we’re pretty much on top of it now with spraying and pruning,” David said.

“And we dramatically improved our nutrition with fertigation, and the scale has just disappeared.”

So now all they have to worry about is getting the crop in … and then selling the oil.

“Timing for us is more about the availability of the press. We’ve got a pretty good feel for which trees ripen earlier and later, so we’re selectively picking the more ripe varieties as the press is available,” David said.

“We started mid-May and will probably end up doing four batches of 4-5 days each, with an early June finish.

“And we’re happy with the quality. This is the first time we’ve had a reasonable quantity of Nevadillo to really get a feel for the taste of it. I tasted a 50/50 Nevadillo/Verdale straight off the press and it was great: really herby, grassy, and in the moderate spectrum in terms of robustness. Not over-the-top, just really good.

“So it’s a fantastic outcome, but also very daunting having this much oil to sell.”

Yarrawonga The Vodusek family’s Rich Glen Estate grove, at Yarrawanga in the state’s north-east, took a bit of a beating in 2012 and their crop was down by around 80%. They weren’t alone, with the situation echoed by other growers across the region.

So it’s great to hear that their 2013 crop is a bumper one, with trees loaded and the fruit looking great.

16 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Harvest outlook

“It’s very good this year,” Rose Vodusek said.

“We started processing this week with our Nevadillo and it’s beautiful - very peppery and robust. We’re getting about 20% yield out of it, which is okay and pretty much on par with other years.”

Flower and fruit set were obviously good, given the amount of fruit on the trees, and while the growing season was quite dry, Rose said rain “did come at good times”.

“At flowering we had nice rain but we had a very hot summer and no rain for a while this year, so we had to water in March. It’s been a mild autumn so far, though, so the fruit’s ripened up really well.”

The grove has also remained pretty much problem free, with “just a patch of anthracrose and that’s it”, which they were able to get on top of quickly.

Which all leaves things looking good at Rich Glen and, not surprisingly, the Voduseks are feeling pretty positive about this year’s harvest.

“It’s probably going to be our biggest crop ever, and we’ve got the quality coming as well. It’s definitely awardwinning, I reckon,” Rose said.

“But we don’t really want any rain now, as we’ve got harvesters in there now - and no breakdowns would be handy too.”

South Australia What a difference a year makes. 2012 was a tough year for SA growers, with an extremely poor harvest right across the state, but from the looks of it 2013 may well make up for it.

Finnis Fleurieu Olive Grove’s Soula and Jim George estimate their 2012 crop was down by 90%. Jim put it down to the heavy crop and late harvest of 2011, and philosophically looked forward to an expected good crop this year.

And he got it, citing 2013 as comparable to the abundant 2011 crop and the growing season as relatively trouble-free.

“Flower set was very good and, while the fruit was a little bit small because of the dry weather for the first part of the

year, we then had some decent rainfall and they enlarged quite quickly.” George said.

“We’ve had no problems with pest and disease either.

“We process for others as well and they’ve all got good crops – Riverland, the south-east, north of Adelaide around Virginia – so pretty much across the state.”

Picking and processing started at the beginning of May and George said they’d go through solidly until the end of July, given the volume of fruit this year. And it’s satisfying work, with yields and quality both looking positive.

“We are getting anywhere from 15% up to 23% for the different varieties, which is pretty good for a dry year,” he said.

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 17

Harvest outlook

PORT LINCOLN FINNISS COONALPYN

“That’s almost a month early. I didn’t want to go through having anthracnose again so I elected to go early,” he said.

“It was a fortuitous decision, as we’ve had mechanical breakdowns which lost us a couple of weeks, but now we’re back on track.”

And it seems they are oil-wise too.

“The quality we’re getting now is probably the best we’ve ever had,” Brown said “and we’ve had yields of 17-18% early on, going up to as high as 23%. We’ve still got another six weeks to go, so we’ll get up to 25% at least – or we’re hoping to. A lot can happen between now and then.”

And what they really don’t want to happen is frost.

“We’ve had a bit of rain lately and we’re happy that we’ve got a bit more on the way, but I don’t want frost. And, I guess, anthracnose but I don’t think that will happen now this year,” Brown said.

So as long as Jack stays away, 2013 is definitely looking brighter down Coonalpyn way.

“After five years of getting virtually nothing it’s a nice change. We’re pretty happy,” Brown said.

Kadina After several years without decent rainfall, Fran and Bruno Goryan had no crop whatsoever in 2012. This year wasn’t much different, with October heat at flowering putting paid to any fruit set. So instead the Goryans have consolidated their experience and energy into the other side of their business, continuing to distribute and service olive industry equipment. And Fran said that if they get some good rains in the future, they’ve still got their machinery so they’ll harvest again.

“And the quality is very good – a lot of bitterness, a lot of pepper and fairly green – very good quality oil.”

George said he just hopes the winter rains hold off for a little longer.

“We’d like it not to rain too much or our machinery gets bogged. It didn’t come when we needed it and we’ve done okay, and now we don’t want it.”

Coonalpyn Justin Brown of Coonalpyn Olives had a bad run in 2012 too, losing around 80% of his crop to anthracnose.

And like George, 2013 has seen a turn in fortunes - and no sign of disease at all in his grove in the state’s south-east.

The very dry summer is partially responsible but Brown also credits a change in management practices.

“Anthracnose really likes a warm, moist environment and in previous years we’ve had quite wet summers. This year it’s been very dry and very hot, so it’s kept the anthracnose away – and now it’s too cold for it. We’ve been very lucky so far – touch wood,” he said.

“We’re also not watering and fertilising as much. I don’t think the trees need as much water or fertiliser as we’ve been led to believe. They’re now hardier, and also have more oil and less water, which is easier for pressing.”

Brown said things went well from the outset this year, with good flower and fruit set, but they didn’t want to push their luck so chose to start harvesting at the beginning of April.

Port Lincoln Harvest 2013 is looking pretty good for Moonlight Estate grove owner Peter Green. And while the above-average crop is nowhere near the record harvest of 2011, it’s a welcome turnaround from last year’s very disappointing yield.

Like most across the state, flower set in Green’s grove was good and there was no bad weather damage this year.

“We did have some rain in August which affected some of the set but not enough to knock it right out,” he said, “and we didn’t get the hot winds when they were setting, so we got a decent fruit set. “ It’s been a dry season since then, with rainfall well down across the Yorke Peninsula, and Green said he’s been surprised this hasn’t resulted in higher oil yields.

“I was expecting a very high EVOO yield because of the dry conditions but I’m getting just over 20% on average.”

He’s not complaining, though: with three-fifths of crop processed, he said the quality of the oil is “superb”.

“The Frantoio is really good but the most appealing at the moment is the Manzanillo - it’s got a lovely mustard finish.

I’m really pleased with it. I’ll be entering that one in the show this year.”

Green’s also had little in the way of pest and disease issues, thanks to diligent grove practices, and expects the harvest and processing to tick along through to mid-June.

Until then, he hopes the winds stay away, “so they don’t blow the umbrella around and damage the machine”.

18 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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Harvest outlook

Tasmania The 2012 harvest was a pretty good one for most Tasmanian growers and it seems 2013 is heading the same way.

Exeter 2012 was a usual harvest for Peter and Dianne Henning of Lentara Olives, at Exeter north of Launceston. It was a normal season, with no real problems and a similar crop to previous years. And 2013 has followed the same pattern, the only difference being the timing.

“It’s looking much like it was last year. We seem to repeat each year pretty much the same – although this one was much hotter with less rain,” Peter said.

“Flowering was pretty normal, turned into good fruit set and the fruit’s now looking good. It was hotter and dryer pretty much right through the season, with a warm and dry autumn, until mid-April when it started to get cold.

“We’ve still got pretty much the same in terms of quantity and size but it’s ripened a bit more quickly, I think because of the consistently higher temperature from January through March. We’d normally start at the beginning of June and we’re picking a couple of weeks earlier this year.”

Like most others, the Hennings have had fewer problems with pests and disease this year.

“It’s hard to say why – we didn’t spray his year – but we’re not complaining. And most of the grove is scale free since we got rid of the Manzanillos.”

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Harvest outlook

Quality-wise, Peter says the fruit is “really nice” and he thinks both quality and yield will be good.

“We get about 700L out of our 500 trees, normally 12% oil, and I expect that’ll be pretty much the same.”

So with a month of picking ahead, the only real concern Henning has is frost.

“We’ve had a few already but the haven’t been severe enough to do any damage. We could do without them until we’re finished,” he said.

“Fog also makes picking a bit miserable and it’d be good if the rain stayed away. A bit of sunshine would be nice.”

Abbotsham Cradle Coast Olives’ Carol and Tony O’Neil were happy with their 2012 crop. While it was small, the fruit was “absolutely beautiful”, and an early season saw riper fruit and a higher oil yield.

This year they’re even happier, with the 2013 looking “brilliant” right across the region.

“It’s looking like it could be a record crop – for us personally and several others I’ve spoken to,” Tony said.

“Flower set was pretty good and we were fortunate with good weather so fruit set was good. There was a bit of strong wind but the trees couldn’t have coped with any more fruit than they’ve got now. Our UC13A and Sevillano are very intermittent but they’re making up for it this year.”

O’Neil said it’s also been a good growing season, with lots of sun and intermittent episodes of steady, soaking rain throughout the relatively dry summer.

“We didn’t have a lot but the rains we did have were 100200mm and very steady. There was no run off, it all just went in, so anybody without irrigation would have done very well out of it.”

They did have some minor pest and disease problems, however, including an infestation of citrus scale.

“It jumped out of nowhere but we had access to Admiral and that just stopped them dead in their tracks. The rain is washing them off now, so they obviously didn’t get much of a hold,” Peter said.

“And there was the inevitable bit of peacock spot with our high humidity, but nothing to write home about. So nothing really major this year, probably because of the dryer summer.”

While most of their crop won’t be ready until mid-June, the O’Neils started pressing in early May. Peter said it was earlier than optimum and only yielded 8-9% but that the oil was beautiful.

“We’ve had very heavy frost the last two nights and so we have to weight up the pros and cons. Most growers err on the side of caution, so that might bring yields down a bit this year.

“Last year we averaged 14-15% across the entire pressing, which is not too bad for Tassie, and hopefully it’ll be around that level this year. We just did one today, Leccino and 50-50 coloured/green, but it still came in just on 14%. That bodes well for the next few weeks.

“So for now we’d like a lot of clear days, to get some sun on the fruit and hurry them along a bit before the really heavy frosts of late June-July.”

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 21

Harvest outlook

New Norfolk Bob and Anne Ashbolt had a similar 2012 season in their Ashbolt Farm grove, at New Norfolk in the state’s southeast, with yields substantially down across the region. It was, however, a good year for olive growing, with the fruit ripening well and producing “heavenly” oil.

2013 has also been a little difficult.

“Flower set wasn’t quite as good on our property. We didn’t have the prevailing westerlies which normally help pollinate, we got southerlies and easterlies instead,” Bob said.

“The set was a lot more random than in previous years – end of rows yes, middle of rows no – and other growers have had similar reports: a lot more trees have hardly any fruit, yet the next one will have.

“So despite a lot more pruning, it’s been a very uneven fruiting season. We’re putting it down to a change in the weather and wind pattern: we had hardly any breeze and when we did it was strong storms all in the wrong direction.”

Bob said fruit set was okay, although not as good as last year. He said it’s not biennial bearing, so again he puts it down to the weather. Since then it’s been a hot, dry summer, with “fantastic heat units” and only 65mm of rain, which has brought the harvest on a little earlier than usual.

“We normally start in June but we’ve just had a minor through-frost and that’s the signal that we probably have to start a little bit earlier,” he said.

“We’re now getting clear nights and early frosts and, while as our trees have got larger the frosts are less of a worry, at -5 or -6 they are.

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While harvesting in warm autumn sunshine can be a satisfying and enjoyable experience, the weather is often a lot less kind, and fog, mist, rain and icy temperatures are common in many areas. Luckily few growers share David and Lisa Lindholm’s experience of large hail while harvesting this year’s crop shown collected, along with the fruit, in the olinet.

“But we’ve pressed for a couple of others already and found the fruit is a little earlier than last year. It’s a few weeks ahead and the quality and quantity of oil for such an early stage of the season is not too bad. We got 11% and it’d usually be 8-10%, so later in the season we might get 16-17%.

“So I think there’s promise for the olives that do come in to be pretty good –unless frosts kill everything off and change the whole situation.”

The hot, dry season means pests and diseases have been minimal, with fungal infections non-existent. The only major problem has been bird damage.

“It’s rife. The dry, hot summer reduces bush food so the birds are picking on the crops. Some growers are harvesting a little earlier than they would so they don’t lose too much,” Bob said.

Quantity-wise, the Ashcrofts are looking at “slightly less, not a lot of difference” and they’re pretty hopeful about quality.

“Just looking at the olives, the quality will be quite good. We seem to follow the local wine growers and their quality is up this year, so we assume we’ll follow,” Bob said.

“It’s really up to Mother Nature and Jack Frost. It’s Tasmania, so we expect frosts but what we don’t want is below -4. That’s when we really start to worry. And we’ve had -8 on our property in the past.”

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22 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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Processing

Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement Pablo Canamasas and Leandro Ravetti

Introduction

Processing aids have been used in the olive oil industry for more than 30 years in order to improve the extractability of oil from the olive paste. The introduction of processing aids was due to the difficulty of extracting oil from the paste of certain olive cultivars, a process that led to high oil losses in pomace (remnant solids after oil extraction). Among these aids, talcum powder, enzymes and warm water have been the most commonly used and studied in past years in Spain, Italy and other Mediterranean countries (Alba 1982; Hermoso et al. 1991, Ranalli et al. 2003). Furthermore, some new processing aids and techniques like common salt and hot water dipping have also been evaluated in recent works (Perez et al. 2003; Garcia et al. 2005; Cruz et al. 2007a, b). Oil extraction improvements ranging between 10–30% have been reported by the individual and combined usage of these processing tools on olive pastes in those countries (Ranalli and DeMattia 1997; Millan Linares et al. 2006; Sanchez et al. 2007).

Recent research work has also shown the beneficial impact on oil quality by means of the use of some of the processing tools studied in this project (Ranalli et al. 2003; Garcia et al. 2005; Cruz et al. 2007a, b; Sanchez et al. 2007). Also, the appropriate use of talcum powder and enzymes has been reported to reduce the pollution potential of the processing waste water stream by up to 30% (Ranalli et al. 2003).

In order to assess the industrial efficiency of the olive oil extraction process, a minimum benchmark of 85% extraction efficiency has been generally accepted, considering the current processing technology used in the Australian industry (Ravetti 2008). It is estimated that the current industrial efficiency of the Australian olive oil industry ranges between 75-87%. Each additional percentage point of improvement in this efficiency, by the proper use of these processing aids, would represent for the industry approximately $500,000 worth of oil per year at current production levels and $2 million per year for expected future production levels by 2015 (Ravetti 2008).

It has been reported that in large-scale operations in Australia, the use of processing aids can represent up to 30–40% of the total direct oil processing costs of a processing plant. With both the new subsidies scheme for olive growers and the industry in the European Community (Common Agricultural Policy, EC, 2003) and the lowest oil prices in history, it becomes very important for our local industry to be able to be competitive in terms of production costs as well as to differentiate our product in terms of quality.

Objectives

This work intends to generate information that leads to the accurate use of processing aids for improving olive oil processing efficiency and product quality. Determining

the influence of traditional and new processing aids on industrial yields and oil quality of some of the most important Australian olive varieties is essential in supporting consistent production of high quality, healthy and safe olive oils that meet consumers’ expectations. By knowing the impact of processing aids management on both the industrial efficiency and oil quality when dealing with different olive varieties, Australian growers and processors will be better prepared to process their fruit in a more costeffective manner while not compromising the oil quality and nutritional value of their product.

Methodology

Olive fruit for these trials was harvested from a commercial grove in Boort, Victoria (36.12 °S; 143.72 °E) during April 2009. Fruit from three different varieties (Manzanilla, Barnea and Arbequina) were processed at Modern Olives Laboratory Services, a state-of-the-art laboratory at Lara, Victoria.

The core treatments were repeated in 2010 on a large-scale processing-plant level at Boort Estate, Victoria, using Barnea fruit to determine the reproducibility of the experimental laboratory-scale results on a commercial scale.

Extraction process In order to carry out each of the treatments, 54kg of each variety were picked and divided into 18 groups of 3kg each (three repetitions of 1kg each). Each treatment consisted of three repetitions and the oil obtained from each of those repetitions was analysed in duplicate. The fruit was processed in an experimental olive oil mill (Abencor®) following the standard operational procedures stated in the system’s instruction manual. In 2010, the trials were conducted at the Boort Estate processing plant using two decanters, Amenduni 902, working in two-phase system. In order to determine the fruit characteristics, a sample of fruit from each variety was taken and the following analyses were carried out: maturity index (method developed in 2004 by the CIFA Alameda del Obispo, Spain), fruit size (in grams), oil percentage in dry and fresh matter, and moisture content (both determined by near infrared (NIR)).

Processing aids and techniques Talcum powder, salt and calcium carbonate The fruit of the three varieties was treated with talcum powder (talc) at a rate of 2.0% (20kg talc/tonne olives crushed), microtalcum powder (microtalc) at a rate of 0.3%, microtalc at a rate of 0.6%, common salt (NaCl) at a rate of 2.0%, and calcium carbonate at a rate of 2.0%. The addition of these coadjuvants was made at the beginning of the malaxing step. The talc (Plustalc N275), microtalc (Plustalc N1250) and calcium carbonate (Omyacarb FG2 GL) were provided by Omya Australia. The common salt (Mermaid FG Premium) was provided by Cheetham Salt Ltd.

Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 23

Processing

Enzymes Four different enzyme preparations provided by Novozymes Australia Pty Ltd were used: Pectinex Ultra SP-L; NZ 33095; NZ33095/Celluclast 1.5 (50:50); and Viscozym L. The addition of these coadjuvants was made at the beginning of the malaxing step.

Warm dipping Olives of the three different varieties were heated in warm water at three different temperatures: 30°C, 45°C and 60°C. The olives were immersed in a thermostatic water bath at the set temperatures for a period of five minutes prior to oil extraction.

Determinations Oil extractability: the calculation of oil extractability in the laboratory for each treatment was based on the following formula:

(A + B)/2 Wp where: A = oil yield (ml) obtained after 5 minutes of sedimentation in volumetric cylinder B = oil yield (ml) obtained after 30 minutes of sedimentation in volumetric cylinder Wp = weight (grams) of the paste treated and centrifuged in Abencor®

At the processing-plant level, pomace oil content was determined using NIR equipment.

In the case of the field trials carried out in 2010, oil extractability was calculated as follows:

Wo x 100 Wf x OFM where: Wo = weight of the oil obtained Wf = weight of fruit OFM = o il% on fresh matter basis Basic quality parameters: determination of free fatty acids (American Oil Chemists’ Society (AOCS) method Ca 5a-40), peroxide value (AOCS Cd 8-53), UV coefficients K232 and K270 (AOCS Ch 5-91) were carried out. Results were expressed as percentage of oleic acid, meq O2/kg oil, and extinction at 232nm and 270nm, respectively.

Induction time: potential shelf life can be expressed as induction time. This parameter was measured with a 743 Rancimat (Metrohm & Co), using an oil sample of 2.5g warmed at 130ºC and exposed to a 20l/h air flow. The results were expressed in hours.

Total polyphenols content: the phenol extract was isolated by SPE Diol column 6 ml/500mg (Chromabond Macherey-Nagel GmbH & Co) using an elution solution of methanol:water. The Folin-Ciocalteu method was used to evaluate the concentration of total polyphenols in the

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Processing

samples at 725nm. The results were expressed as mg/kg of caffeic acid.

Bitterness: the bitter compounds were isolated by SPE C18 column 6ml/500mg (Chromabond Macherey-Nagel GmbH & Co) using an elution solution of methanol:water.

The obtained extract was measured at 225nm of absorbance against methanol:water as blank in a 1cm quartz cuvette (Gutierrez et al. 1992). The results were expressed as extinction at 225nm.

Organoleptic assessment: sensory analysis of the samples was carried out by trained panel tasters according to the method described in International Olive Council (IOC/T.20/Nº15-Rev.2) (IOC 2007). The method involves, as a measurement instrument, a group of 8-12 persons suitably selected and trained to identify and evaluate the intensities of positive and negative sensory perceptions (Boskou 2006). Samples were randomly presented and tasters were requested to mark their perceptions on a profile sheet and to evaluate their intensity on an unstructured scale ranked from zero to 10. The procedure was repeated three times in different order to minimise the error. The panel tasters are well trained to identify and quantify the typical organoleptic defects associated with olive oils. Data provided by tasters were statistically processed to verify the reliability of the test. The median values of the defect and attributes perceived were utilised and used to identify the oil category.

HPLC analysis of phenolic compounds: the phenol extract was isolated by SPE Diol using methanol as the elution reagent. The resulting solution was evaporated under vacuum and the residue dissolved in methanol:water (1:1). The clear solution was maintained at room temperature for four hours before being analysed by high-performance liquid chromatography (HPLC).

Chromatograms were obtained at 280nm.

Colour index: the method used was ABT modified for olive oil (UNE 55021), developed by Gutierrez Gonzalez-Quijano and Gutierrez Rosales (Fat and Oil Institute, CSIC, Seville, Spain). Pyropheophytins (PPP): DGF method C-VI-15 (06) was used. The pigments (pheophytins, pyropheophytins, chlorophyll a and chlorophyll b) were separated using silica gel columns.

The elution was analysed by HPLC using a RP C18 column and a UV-detector at 410nm. The concentration of pigments including pyropheophytins was calculated using peak areas. The oil samples from the treatments were analysed twice: three and nine months after completion of the oil extraction. 1,2-Diacylglicerides (DAGs): DGF method C-VI-16 (06) was used. Miniaturised silica gel column chromatography was used to separate the isomeric diacylglycerols from the more polar fraction of the other lipids. The ratios of 1,2 and 1,3-isomers were determined by gas chromatography after silylation of the sample. The oil samples from the treatments were analysed twice: three and nine months after completion of the oil extraction.

Additionally, conductivity and pH tests were carried out on pomace samples from Barnea treated with salt (0.6%) and calcium carbonate (0.6%).

Statistical analysis was conducted using the SAS version 8.02 (SAS Institute Inc, Cary, NC, USA).

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 25

Processing

Results Paste extractability Talc and microtalc powder Talc (2.0%) and microtalc powder (0.6%) significantly improved paste extractability in all three olive cultivars trialled at laboratory level (Figure 1). The highest improvements in paste extractability were achieved in cultivar Manzanilla, possibly due to the positive effect on the rheological properties of the paste by the use of powders in this high fruit-moisture variety. Results from processingplant trials in 2010 with cultivar Barnea were consistent with results obtained at laboratory level. These results are also in agreement with other research work (Sanchez et al.

2007).

Common carbonate and calcium salt Calcium carbonate (2.0%) provided consistently better paste-extractability results than the control in all three cultivars, though differences were statistically significant only in Arbequina and Manzanilla (Figure 2). The results obtained in cultivar Arbequina agree with other research work (Espinola et al. 2009). The highest improvements were obtained in Manzanilla, probably due to the same reasons stated above for talc powders. Common salt (2.0%) showed better results than the control in Barnea and Arbequina and the differences were significant only in the last variety.

Figure 1. Impact of the use of talc and microtalc powder on paste extractability.

The results obtained in cultivar Arbequina are also in agreement with other research work (Cruz et al. 2007b).

Results from processing plant trials in 2010 with cultivar Barnea were consistent with those results obtained at laboratory level.

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Figure 2. Impact of the use of salt and calcium carbonate on paste extractability.

Enzymes Laboratory trials in 2009 showed significant differences only in cultivar Arbequina (Figure 3), where the enzyme composition with the highest ‘main chain’ activity (NZ 33095, 0.3%) had the highest paste extractability results and the enzyme with higher betaglucanase side-chain activity (Viscozym-L, 0.3%) showed the lowest results but still significantly better than the control. It is noteworthy that in cultivar Manzanilla all four enzyme compositions provided lower paste-extractability results than the control treatment.

Results obtained at processing-plant level in 2010 with cultivar Barnea showed significant positive differences in paste extractability for all four enzyme preparations, where Viscozym-L (high betaglucanase side-chain activity, 0.3%) had the best results of all the enzymes. These positive extractability results are in agreement with other research work carried out on other olive varieties and using other pectinase enzyme products (Ranalli and DeMattia 1997; Ranalli et al. 2003). (See Figure 3.)

26 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Processing

Figure 3. Impact of the use of enzymes on paste extractability.

Warm water dipping Laboratory trials in 2009 showed slight improvements in paste extractability only at 60°C for Barnea and Arbequina (Figure 4). The trials of Manzanilla fruit failed to improve the results obtained with the control, probably due to the increase in fruit moisture after the dipping of the olive fruit for three minutes in warm water. The trials in 2010 were carried out at laboratory level only using Barnea fruit and showed improvement in paste extractability at 45°C and 60°C with the difference being significant only in the last case.

Figure 4. Impact of the use of warm water dipping on paste extractability.

We’ll bring you part 2 of this comprehensive research report, setting out the effects on oil quality and the implications and recommendations of this research on industry practices, in the September edition of Olivegrower & Processor.

Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement, by Pablo Canamasas and Leandro Ravetti.

RIRDC Publication No. 11/091 Project No. PRJ-003422 More information: www.rirdc.gov.au.

Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 27

Processing

Cleaning stainless steel tanks and canisters The KISS principle holds true with this great practical, down-to-earth advice from Olives New Zealand. The best quality oil can be ruined by contact with, or storage in, dirty or tainted receptacles: here’s an easy step-by-step guide to cleaning stainless steel tanks and canisters.

Note: Always make sure you are wearing appropriate rubber gloves when working with any cleaning products or chemicals!

1. Drain tanks thoroughly.

2. Clean using Ecolabs Triple S (a caustic-based) cleaner. Note that this has a foaming agent in it.

3. Scrub well. Ensure that when working with tanks with welded seams, the seams are cleaned well.

4. Rinse well.

5. Clean with a 1% citric acid wash to neutralize the caustic solution.

6. Rinse well again.

7. For small tanks of 50 litres and less, rinse again with boiling water.

8. Taps and lids can be washed separately in the dishwasher.

9. Check carefully. If there is still a smell or any evidence of residue oil remaining, redo the cleaning process.

Cleaning products Ordinary caustic soda can be used in a 3-5% solution. Ensure that the caustic soda is added to the water and not the reverse.

Other products for cleaning tanks include: • Spray Kleen from Jasol New Zealand – can be used with hot or cold water; • Esteem – use with boiling water.

Our thanks to Olives New Zealand for this information, originally published on their website: www.olivesnz.org.nz.

Report sheds light on the importance of good storage Clean tanks are an important part of ensuring optimum storage conditions for your precious EVOO, and there are many other elements which should be considered. They’re all set out in a valuable industry resource produced by the Australian Rural Industries Research & Development Corporation (RIRDC) and released in 2012 as part of the Olives R&D program.

The Effect of Storage Conditions on Extra Virgin Olive Oil Quality details a study conducted to determine the effect of storage conditions, including storage temperature, exposure to oxygen and exposure to light on the oxidative stability and quality of olive oil.

Controlled environment storage of olive oil can be difficult to maintain, with oil often stored in inappropriate settings

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such as sheds or other convenient locations. Often the storage temperature is high, or there are problems with exposure to light or oxygen which quickly reduce the quality of the oil. This report shows the importance of controlling the temperature, exposure to light and exposure to oxygen on the quality of oil.

The report also illustrates the importance of determining the quality of olive oil soon after extraction, and monitoring that quality through the different stages of the supply chain in order to deliver the highest quality oil possible to the consumer.

The Effect of Storage Conditions on Extra Virgin Olive Oil Quality - RIRDC Publication No. 12/024 - by Jamie Ayton, Rodney J. Mailer and Kerrie Graham. View, download or purchasing the report online at www.rirdc.gov.au, or purchases by phoning 1300 634 313.

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New Zealand

2013 New Zealand Extra Virgin Olive Oil Awards Planning is now well underway for the 2013 New Zealand Extra Virgin Olive Oil Awards. Olives New Zealand executive officer Gayle Sheridan has announced that this year’s judging panel will be led by a prominent judge from the Northern Hemisphere, complemented by a highly experienced panel of New Zealand and Australian judges.

The 2013 awards comprise: • Bronze, Silver and Gold – certificates awarded • Best in Class – framed certificates with rosettes, sponsored

by Arthur Holmes Ltd • Best Boutique – COSPAK Trophy • Best in Show – Andy Rosanowski Memorial Trophy • Best Label – Trophy sponsored by mrprint • Best Processor - The Endeavour Glass Trophy (new trophy for 2013).

Sheridan said the New Zealand Extra Virgin Olive Oil Awards are arguably the premiere olive oil awards in New Zealand because this is the only competition that requires: • all entries to have been certified as extra virgin olive oil • all judges to have completed formal tasting training and to have previous experience in judging extra virgin olive oil, and • a judging panel that includes international extra virgin olive oil tasting experts.

Entry information will be available from the Olives New

Zealand website later in June. The awards will be announced at the awards dinner to be held in Christchurch - details TBA. More information: www.olivesnz.org.nz.

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 29

New Zealand

Great turnout for Olives New Zealand 2013 Conference The theme for this year’s Olives New Zealand conference was ‘Taking Control of the Four P’s: Productivity + Processing + Promotion = Profitability’ ... and what a productive event it was. ONZ executive officer Gayle Sheridan gives us a run-down on a weekend jam-packed with information, networking and great learning experiences.

Spare seats were hard to find at the conference presentations.

What a great turnout for our conference weekend in Auckland – more than 90 people! Around 30 arrived on the Friday evening to enjoy settling in and catching up over the Westfalia Happy Hour.

Saturday was the main conference day and focussed on Productivity and Promotion: the need to get olive crops increased to a world standard size and be able to maintain this crop load on an annual basis; and the need to raise awareness about the excellence of New Zealand EVOO, and have the public insisting on local product rather than buying inferior imported products.

Accordingly, we opened with the launch of NZEVOO – Simply the Best, the new promotional DVD produced by Olives New Zealand. There was great feedback about this valuable resource, which can be viewed on the Olives New Zealand website or YouTube.

ONZ president Andrew Taylor then welcomed delegates and spoke briefly about the need to achieve sustainable production, the room for improvement in processing practices and the need for all members to become active in promoting the excellence of New Zealand EVOO. Andrew introduced the presenters, who were excellent and “right on the button”, according to the conference evaluations.

referenced the latest research from Europe, while Bob Marshall gave an overview of the Focus Grove Project, an action research project to identify best practice in olive grove management in New Zealand. Rob de Borst spoke on nutrition in the olive grove, with great pointers on how to improve yields on an ongoing basis, before Ian Harvey, stepping in at very short notice, gave an excellent, animated and up-to-date presentation on Pests and Diseases. Of particular interest were the environmentally friendly methods for deterring birds - feeding deterrents and the latest scarer device called “the Jangler”.

David Walshaw finished the presentations talking about the marketing activities of Olives New Zealand, before question and answer time, a good opportunity for delegates to gain clarification.

Sponsors are a crucial part of an event like this, so a special thanks goes to the Olives NZ sponsors who exhibited at the conference: CB Norwoods, COSPAK, Mantissa Corporation and Silex Tools. Thanks also to our other exhibitors, Endeavour Glass and Modern Olives; delegates appreciated the opportunity to talk with exhibitors and learn more about their products and services.

We all then enjoyed the Saturday evening conference dinner and many continued their ‘networking’ until the early hours, as was evidenced by the late arrivals for Sunday’s activities!

Presentations Stuart Tustin gave two presentations – Reality vs Romance (Tree Husbandry Principles) and Canopy Management. Both presentations reminded growers about the critical importance of these aspects of grove management and also were seen as an excellent introduction for new members present.

Sjef Lamers spoke on the Olive Production Cycle and

Productivity and Processing Sunday offered two options; hands-on Productivity at Simunovich Olive Estate or the Advanced Processing Course.

At Simunovich the focus was on equipment, products and practices needed to increase productivity. Despite the inclement weather, there were workshops in the olive grove with hands-

30 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

New Zealand

What the delegates said Australians Christine and Joe Ashcroft attended this year’s conference and had high praise for all aspects of the event.

“This is not the first time we have attended the New Zealand Olive Conferences. We have always found them to be well organised, friendly and informative, and very welcoming towards overseas delegates,” Christine said.

“The lecturers and the presentations feature up-to-date research on the various problems which affect olive groves in the Southern Hemisphere such as pest and diseases, as well how best to manage the trees for growth and production. The lecturers are well chosen.

“Marketing is a difficult area for all olive growers but the conferences help bring together the never-ending challenges which olive growers must overcome and put in place to be able to sell their end products with confidence “I also very much enjoy talking with other olive growers.” **Note: Christine was keen to point out that they had previously lived in Hamilton, NZ and, while they now live in the Hunter Valley, the Ashcrofts are still avid All Black supporters!

Australian delegates Christine and Joe Ashcroft received a warm welcome from ONZ president Andrew Taylor and Jan Whyte at the pre-conference drinks.

on tutorials (pruning, harvesting equipment, spraying) and a tour of the cosmetics factory, where the 35 attendees saw how Simunovich has diversified their olive product range. Bracu Restaurant provided excellent catering during the day and we had great difficulty ushering attendees back on the bus at the end of the day. Thanks to Simunovich who were excellent hosts and again to our sponsors who participated: Silex Tools, Mantissa Corporation and CB Norwoods.

The Advanced Processing Course was delivered by worldrenowned expert Pablo Canamasas. Pablo gave practical advice on how best practice processing produces the best quality and quantity of oil. The attentive audience heard how to measure for maximum production and how to fine tune to improve accordingly. Pablo also detailed how to ensure the best quality and how to make sure this is maintained through correct storage and hygiene practices.

It was great to see most of the key contract processors in attendance, as well as some very interested growers and newcomers to the industry. Any processors who did not attend have missed out on a critical opportunity to ensure that they are producing the best quality/quantity for their customers.

Key points ... that we gained from the weekend were: • you must invest in your olive grove to improve and maintain PRODUCTIVITY (spraying, feeding, pruning) and what you do or don’t do this year affects next year and the following year; • therefore you must continue this investment on an annual basis to achieve PROFITABILITY; • all industry people are stakeholders in and therefore must be actively involved in PROMOTION; • measuring, monitoring and managing PROCESSING inputs and outputs impacts on quality and quantity.

The next event The Olives New Zealand executive has not yet made a decision on whether the next conference will be in 2014 or 2015. Being mindful of the costs for delegates in attending, feedback on this would be appreciated; please email to admin@ olivesnz.org.nz.

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Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 31

Olive business

Olives SA Extra Virgin Olive Oil and Table Olives Competition The 2013 Olives SA Extra Virgin Olive Oil and Table Olives Competition will be judged on Saturday, 28 September at the Adelaide Show grounds. Once again Richard Gawel will be head judge, leading a team under his expert guidance.

Entries close for both EVOO and Table Olives on Friday, 16 August. As in previous years the Royal Agricultural & Horticultural Society of SA Inc (RA&HS) is closely involved with OSA in the running of the competition, providing outstanding secretarial support, and as such will correlate all entries and later, the oils and table olive samples.

Delivery of product is strictly from 16-23 September.

The OSA Table Olives competition will be judged concurrently with the EVOO competition. The head judge is Michelle Wirthensohn, who also heads up the national table olive competition.

EVOO trophies will be awarded for the Best of Show overall and Top Gold for smaller producers. This year sees a trophy for the best South Australianproduced EVOO, while table olives also compete for the Best of Show trophy.

With the Australian Olive Association’s industry Code of Practice and the

Hard at work on 2012 entries were Olives SA EVOO Competition judges Ann Oliver, Rosa Matto and Brian Miller, with Riverton High School students taking part in the OSA Young Judges training program.

Australian Standard for extra virgin olive oils now in place, in the future all oils entered for trophies will need to be participants of the COP. These are industry initiatives which have taken an enormous amount of hard work and time, but which establish and will set the quality of Australian EVOO. The awards will be announced at a presentation dinner to be held at the

Kooyonga Golf Club, Lockleys on Thursday, 24 October.

For more information contact Amanda Ford at the RA&HS on (08) 82105211 or OSA treasurer Michael Johnston on 0419815839, or go to the olivebiz website www.olivebiz.com.au to download the competition schedule and entry form.

Olive polyphenols inhibit food-borne staph This breakthrough research product could be the one we’ve all been waiting for – a way to conquer dangerous food-borne staph outbreaks AND a great new use for our olive crops!

The new study has found that olive compounds can inactivate Staphylococcus aureus, the foodborne bacterium which produces the virulent staphylococcal enterotoxin A (SEA), and also the toxin it produces.

The study, conducted by the US Department of Agriculture (USDA) at the Western Regional Center in California, evaluated the ability of pure olive compound 4-hydroxytyrosol and a commercial olive powder called Hidrox-12 to inhibit S. aureus bacteria and SEA’s biological activity. Hidrox-12 is a hydroxytyrosol-based formulation of olive polyphenols developed by California-based health company Creagri, prepared by freeze-drying olive juice.

Working with the hypothesis that changes in the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells, the study results showed that dilutions of both test substances inactivated the pathogens.

Two independent cell assays demonstrated that the olive

compound 4-hydroxytyrosol also inactivated the biological activity of SEA at concentrations that were not toxic to spleen cells, however efforts to determine inhibition of the toxin by Hidrox-12 were not successful because the olive powder was cytotoxic to the spleen cells at concentrations found to be effective against the bacteria.

The researchers concluded that the results suggest that food-compatible and safe antitoxin olive compounds can be used to inactivate both pathogens and toxins produced by the pathogens, providing a natural alternative to synthetic antimicrobial treatments.

Published in the Journal of Food Science, the USDA study is the first report on the efficacy of an edible plant compound in deactivating both pathogens and their toxins.

The Olive Compound 4-Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA): Friedman, Rasooly, Do & Henika.

Published online 17/10/ 2011 DOI: 10.1111/j.1750-3841.2011.02365.x Source: Food Business Review.

32 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Table olives

Hate olives? Here’s the cure While referencing table olive supplies in the UK, this article raises some really interesting points regarding the presentation and marketing of table olives, and the opportunities for varietal differentiation and promotion.

By Anthea Gerrie

Olives are the marmite of fruit. There is no middle ground either you love them or you hate them.

In Israel - where olives have grown for more than 19,000 years - children are raised on them. In the UK, a child who will go within a 100 yards of an olive is a rarity.

But this might just be down to how most olives are sold in the UK. In Israel they are generally bought fresh and customised to your own taste. Even if you pick them up “fresh” from the deli counter in the UK, they are generally sold in marinades packed with additives.

But is this really what customers prefer, as the retailers claim, or are the vinegar and additives there simply to prolong shelf-life of a product already cured in salt?

Unpasteurised, simply cured olives are a very different commodity and may change your view. One reason for the domination of the processed product might be the fact that Morocco is now the biggest producer of olives, followed by Greece and Spain. While quantity does not necessarily imply poor quality, the cheapest olives are generally the ones that get picked for processing, which can involve dyeing and pasteurising them or dousing them in acidifiers.

The French never replanted their olive groves after many were destroyed in the 50s, says Charlie Hodges of Fresh Olive, suppliers of olives and olive oil. Which explains why today’s niçoise-style olive, once grown by a dozen or so farmers around Nice, is actually a coquillo, grown in Spain - the French have stopped growing their own version. Even the Italians now import a vast quantity of olives from Greece.

But there are really decent olives out there. Although French varieties and some beautiful ones from Italy are also imported into the UK, they come at a premium, and can be hard to find.

One place to go to find the unpasteurised product is the Fresh Olive Co. in Borough Market, in London - the only place this leading importer and supplier of fine natural olives sells direct to the public.

Late in 2012 Selfridges also stocked gaeta olives (which taste oddly like blackcurrant) in its London food hall, along with beautiful, bitter taggiasca from Liguria and the delightful noccellaria della belice from Sicily - large, green, lightly-cured olives which look as if they have been given a watercolour wash of blue.

Different olives suit different occasions and recipes. A good variety to eat raw is the Greek kalamata olive - the flavourful staple of every Greek salad. Kalamata is one you may find in a fairly unprocessed state at the supermarket deli.

Moroccan beldi olives are sufficiently robust in texture and flavour to withstand the long slow cook of a tagine and work well with chicken and preserved lemon.

If you are making the sweeter, lamb and prune tagine, try Moroccan black, wrinkly dry-cured olives, with their intense liquorice flavour. These are also perfect for home-made tapenade, which is, as Hodges says how the French use them, almost exclusively.

“Why turn the super-expensive and rare homegrown product into paste?” he says. Being wrinkly, this olive is the easiest to

Selling simply cured olives in their natural state ticks all the marketing boxes, says this article’s author, meeting the preferences and demands of consumers wanting natural, additive-free products and allowing for a wider range of culinary uses than pre-flavoured and marinated olives. Less processing and value-adding also enables sales at a more competitive price.

identify by appearance, but it is worth asking anyone displaying it whether it is the natural version with no additives.

Another good olive for making tapenade is the tiny coquillo although you may not fancy the faff of pitting them. Coquillo olives are also perfect for a salade niçoise or in a daube of beef a quintessentially southern French stew in which the olives, with red wine and a twist of orange peel, provide the defining flavours.

If marinated olives are all you can find, there are some that do retain a bit of the sunshine about them. The noccellara, packaged under the Bodega brand and sold by Sainsbury’s, and the cerignola bottled by Parioli for Tesco, are worth seeking out.

The first is pasteurised and the second marinated, but at least the olives started life as two of Italy’s finest.

Also look for jars of dry salt-cured olives whose label specifies nothing more than olives, salt and oil.

This article is reproduced with permission from The Jewish Chronicle Online - www.thejc.com.

Issue 89 • June 2013 • Australian & New Zealand Olivegrower & Processor • 33

Olives and health

Health round-up Continuing our regular round-up of the latest relevant health research from around the world, to keep you up to date and in the know…

Olive polyphenols may affect learning and memory A new study published in the journal Nutrition has found that olive polyphenols may positively affect the proteins in the brain involved in the processes of memory, learning and thinking.

Researchers at the Institute of Cellular Biology and Neurobiology in Rome gave one group of mice a polyphenolcontaining olive extract derived from olive pomace for 10 days. They then measured levels of two neurotrophins, nerve growth factor (NGF) and brain-derived neurotropic factor (BDNF). These substances are proteins involved in the proper functioning and development of neurons,

and play key roles in brain cell development, growth, and survival.

The researchers found that levels of NGF and BDNF in the hippocampus and olfactory bulbs of the olive-extract group were higher than those of the control group. They concluded that, in mice, olive polyphenols may increase the levels of NGF and BDNF in the areas of the brain which play a key role in learning and memory processes.

Source: www.oliveoiltimes.com.

Olive oil gives sense of fullness A European study has uncovered the mechanism behind the satiating effect of various oils and fats – and in doing so discovered that out of them, olive oil creates the greatest feeling of fullness after eating.

Conducted at the Technische Universität München and the University of Vienna, the study looked at four edible fats and oils: lard, butterfat, rapeseed oil and olive oil. For three months participants supplemented their normal diet with a daily dose of 500 grams of low-fat yoghurt enriched with one of the four fats or oils.

Objective and subjective tests were subsequently conducted, which found that olive oil had the greatest satiety effect in both: the olive oil group showed a higher concentration of the satiety hormone serotonin in their blood and also reported that they found the olive oil yoghurt very filling. It was noted also that no member of this group recorded an increase in body fat percentage or weight during the study period.

The findings surprised the researchers, given the similar

fatty acid content of rapeseed oil and olive oil, so they looked further for explanations with a second study focusing on the aroma compounds in olive oil. The study group consumed yoghurt containing olive oil aroma extracts and a control group consumed plain yoghurt, with conclusive results: the olive oil group maintained daily calorie intake while the control group consumed an extra 176 kilocalories per day. The control group also had less of the satiety hormone serotonin in their blood.

Knowing that blood sugar level is significant in satiety, the researchers then investigated the effectiveness of various olive oil aroma substances in inhibiting glucose absorption.

Using olive oils from Spain, Greece, Italy and Australia, they identified two substances which reduce the absorption of glucose from the blood in liver cells: Hexanal and E2-Hexenal.

Interesting, they found that Italian olive oil contains the greatest amounts of these two aroma compounds.

Source: www.sciencedaily.com.

EVOO protects against Alzheimer’s A new study published in the journal ACS Chemical Neuroscience has uncovered the mystery of how consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD). Researchers believe the secret may lie in the substance oleocanthal and its ability to help remove abnormal AD proteins from the brain.

The lower occurrence of AD in Mediterranean countries has to date been attributed to the high concentration of healthful monounsaturated fats in olive oil and its regular consumption but research now suggests that the actual protective agent might be oleocanthal, which has effects that protect nerve cells from the kind of damage that occurs in AD. The new research focused on whether oleocanthal helps

decrease the accumulation of beta-amyloid (Aβ) in the brain.

Beta-amyloid is thought to be the causative culprit in AD. Researchers tracked the effects of oleocanthal in the brains and cultured brain cells of laboratory mice and in both instances, oleocanthal showed a consistent pattern, increasing production of two proteins and key enzymes believed to be critical in removing Aβ from the brain.

The researchers therefore concluded that “Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias.”.

34 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

Source: www.eurekalert.org.

Olives and health

Olive oil may help reduce cardiovascular risk The functioning of the endothelial cells lining the blood vessels was the focus of new research on the correlation between olive oil and reduced risk of cardiovascular disease, results of which support the suggestion that supplementing the diet with olive oil may help to reduce cardiovascular risk. Poor endothelial function is one of the most significant precursors of atherosclerosis.

Undertaken by researchers at the Mayo Clinic and College of Medicine and the Department of Pharmaceutical Sciences at the University of Florence, Italy, the double-blind, randomized trial investigated the effects of supplementation with 30 ml/day of olive oil (providing 340 mg/kg polyphenols) on endothelial

function in 82 people with atherosclerosis. Of those, 52 participants completed the four-month long study.

The researchers said results showed that olive oil consumption “significantly improved endothelial function” and that a “significant reduction in inflammatory parameters” was also observed. They concluded that: “Supplementation with olive oil seems a reasonably easy and relatively cheap dietary measure to improve the endothelial function and perhaps favorably alter the progression of atherosclerotic disease, particularly in patients with already markedly impaired endothelial function.”

Source: www.worldhealth.net.

… can make high-fat meals good for you A new study published in the Canadian Journal of Cardiology has show that while a single junk food meal high in saturated fat can harm the arteries, a meal rich in monounsaturated and polyunsaturated fat from olive oil and fatty fish actually has a positive effect.

Once again the research, carried out at the Montreal Heart Institute, focused on the health of blood vessels – in particularly, artery dilation as a key characteristic of endothelial function. A group of 28 non-smoking men were given two meals a week apart, with post-consumption ultrasound then used to assess the effect of the meals on endothelial function.

The first was a Mediterranean-style meal of vegetables cooked in olive oil, almonds and salmon. Fat made up 51% of total calories, mainly monounsaturated and polyunsaturated

fats. The second was a “junk food” meal containing a sandwich made with sausage, egg and cheese, and three hash browns . Fat accounted for 58% of total calories, mainly saturated fat and with no Omega-3 fatty acids.

The ultrasound results showed that participants’ arteries dilated 26% less after the junk food meal, limiting blood flow. In contrast, there was no reduction of dilation after the Mediterranean-style meal, the arteries functioned normally and had good blood flow.

Researchers believe the study is significant because it shows that not all high fat meals and diets are detrimental to health – and that those where the main source of fat is olive oil can in fact have positive effects on health.

Source: www.oliveoiltimes.com.

… and even gives fried food the heart tick (but still in moderation) Eating food fried in olive or sunflower oil is not linked to heart disease or premature death. That’s the finding of a paper published in the British Medical Journal online (bmj.com), the result of a Spanish study investigating the link between fried food and heart disease.

In the long-term study, researchers surveyed the cooking methods of 40,757 adults aged 29-69 over an 11-year period.

None of the participants had heart disease when the study began. Participants were asked about their diet and cooking methods, then divided into four groups via ranges of fried food consumption.

During the follow-up there were 606 events linked to heart disease and 1,134 deaths.

The authors concluded that “in a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death.”

They stressed, however, that this does not mean that frequent consumption of fried food will have no health consequences and that specific aspects of frying food, such as the type of oil used, are particularly relevant.

Source: www.sciencedaily.com.

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your calendar of olive events

Jul

July 19 – closing date for Invitation to Participate, Australian Golden Olive Awards – Victoria www.vicolives.com

Sep

July 24-26 International Extra Virgin Olive Oil Savantes – Carlton, Melbourne www.savantes.com

Aug

August 16 Closing date for entries, Royal Adelaide & Olives SA EVOO & Table Olive Competition – Adelaide, SA www.theshow.com.au

Sep

September TBA Royal Canberra Extra Virgin Olive Oil Show www.rncas.org.au September 16-20 Oils+fats 2013 – Munich, German www.oils-and-fats.com

Society

EVOO

September 24-26 Yorke Peninsula Field Days – Paskeville, SA www.ypfielddays.com.au September TBA Sydney Royal Olive Oil Competition – Sydney, NSW www.sydneyroyal.com.au

Oct

October 7-8 2013 National Olive Industry Conference & Trade Exhibition – Hobart, Tasmania www.australianolives.com.au October 20-22 International High-end Edible Oil & Olive Oil Expo – Shanghai, China www.oilexpo.com.cn

August 21-23 International Extra Virgin Olive Oil Savantes – Manhattan, New York www.savantes.com August OLIVINUS 2013 – Mendoza, Argentina www.olivinus.com.ar

September TBA Cowra, NSW Show Competition www.cowrashow.com

September 21 - Presentation Dinner, Australian Golden Olive Awards – Wangaratta www.vicolives.com

July 26-28 Wrest Point Royal Hobart Fine Food Awards – Hobart, Tasmania www.hobartshowground.com.au August 8 Closing date for samples, Australian Golden Olive Awards – Victoria www.vicolives.com

What’s on

October 27-30 Euro Fed Lipid Congress – Antalya, Turkey www.eurofedlipid.org

Nov

November 20 Sydney Seafood School Olive Oil Cooking Competition - Sydney sydneyseafoodschool@sydneyfishmarket.com.au November 26-28 SITEVI 2013 – Montpellier, France www.sitevi.com

To subscribe and for more information visit www.olivegrower.com.au Advertiser index Agromillora Australia................................................................................................... 38 Australian Olive Association....................................................................................... 11 Axis Industrial.............................................................................................................. 26 Costante Imports......................................................................................................... 17 Creekwood Projects Pty Ltd....................................................................................... 38 Croxsons Packaging................................................................................................... 20 De Masi Australasia Pty Ltd (OLEA Contracting Services)...................................... 15 Dept of Trade & Investment, Regional Infrastructure & Services NSW.................... 16 Dorato..........................................................................................................................40 Eclipse Enterprises Aust Pty Ltd................................................................................ 27 Fineweld Stainless Steel............................................................................................. 24 Gallard Hedging & Mulching......................................................................................22 GCA Australasia.......................................................................................................... 38 GEA Westfalia Separator Australia............................................................................. 25 Hunter Bottling Company............................................................................................. 5 Irwin & Sheehan............................................................................................................ 5

Kingsford Machinery Sales & Service.......................................................................39 Ledgard Pruning Systems.......................................................................................... 28 Lorac Australia Pty Ltd................................................................................................ 31 Multipac Systems.......................................................................................................... 8 Olive Oil Packaging Service......................................................................................... 6 Olives South Australia Inc........................................................................................... 14 Pellenc Australia......................................................................................................... 7,9 Pieralisi MAIP Spa ...................................................................................................... 13 Ryan Media Pty Ltd - house ads - advertising.......................................................... 36 Sicma SRL................................................................................................................... 19 Simei.............................................................................................................................. 2 Sumitomo Chemical Australia Pty Ltd.......................................................................22 The Olive Centre.......................................................................................................... 21 Wine Industry Services Pty Ltd..................................................................................29

Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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Editorial

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38 • Australian & New Zealand Olivegrower & Processor • June 2013 • Issue 89

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Processing STAINLESS STEEL SPECIALISTS Olive Oil Storage Tanks Fittings & Pipe Work Repairs & Restorations PH: (08) 8285 6881 PH: (08) 8285 6881 FAX: (08) 8285 6880

FAX:(08) 8285 6880 www.creekwoodprojects.com.au

OLIVE HARVESTERS AND

PROCESSING LINES

aUS & NZ NO 1 aGeNT FOR SaLeS OF SeLF-PROPeLLeD OLIVe haRVeSTeRS

Prices start from $69,500.00 Plus GsT • Cost effective • Wide range

• 24 months warranty back-up service • Training

cONTRacT haRVeSTING – FROM $2.50 PeR TRee, cONDITIONS aPPLy cOMPLeTe cOMMeRcIaL PROceSSING LINe Agent for Vitone and Labate.

Offering you reconditioned processing plants including installation and 12 months warranty and training.

2 ton per hour from - $100,000 plus GST 3 ton per hour from - $145,000 plus GST 4 ton per hour from - $220,000 plus GST 5 ton per hour from - $280,000 plus GST

KINGSFORD MachINeRy Mobile: 0429 377 886 Ph: 08 8244 8653 Fax: 08 8356 6708

sales & service

403 Grange Rd, Seaton 5023 www.tigani.com.au tomtiganikingsford@three.com.au