AOA National Table Olive Committee gets to work

AOA National Table Olive Committee gets to work Table olive varietal survey The NTOC is also inviting grower input on the need for more commercial table olive In response to increasing consumer demand for locally-produced table olives (TO), and strong interest from producers in TO production, the AOA has recently re-formed its National Table Olive Committee (NTOC). Committee members include producers from across the country, along with respected Australian table olive technical experts. The role of the NTOC is to provide input varieties to be grown in Australia. As part of the discussion, the AOA will be undertaking a survey to gather important information on current table olive production practices, including varieties grown. The Committee will also be seeking cultivar information from researchers, nurseries and international sources, to identify varieties most suitable for table olive processing. NTOC Convenor Peter McFarlane said that while some information is currently available, much more is needed to ensure the success of a focussed local industry. “IOC publications, the South Australian NOVA trial, nurseries and research papers all provide some information around suitable cultivars, however more accurate information is required,” he said.on TO issues to the AOA Board, including “It also needs to be collated in a practical way for the production of both quality raw reviewing technical resources, standards and olives and processed table olives - for high quality table olives, the raw olives must policy documents. Its first task is to oversee also be of highest quality. the development of an Australian Table Olive “So we need to increase the cultivar base available to Australian table olives, with Sensory Standard and Procedures Manual, emphasis on selection and productivity of raw olives, and include technical with a working party currently developing a information both pre- and post-processing.” planning document for discussion. The survey will be undertaken in late June/July as Part B of the Olive Industry

The committee is also developing Communications Survey and participation from all growers is encouraged. strategies aimed at expanding the sector, providing an alternate income stream and We need: increased opportunity for business viability. • strategies to increase both production 2021 National Table Olive and sales of Australian TO; Committee members The Australian table olive industry today • to promote the ‘clean, green’ production Peter Herborn, Laguna Olives - AOA

Industry estimates show there are around of Australian TO; Director NSW and table olive producer 125 TO producers across Australia with a • to promote Australian TO as a nutritious Marlies Eicher, Saluté Oliva - VIC table total grove area of around 1,000 hectares, food with health benefits, linking to the olive producer producing an estimated 2,500T of fruit Mediterranean diet and culinary use; Peter Reaich, Australian Olive annually. Largely a boutique industry, • There is strong consumer interest in natural Company - SA table olive producer 80% of TO producers have less than five table olives - Australian products, especially Robert Whyte, Gooramadda Olives - hectares and only five known producers have natural TO, are in demand and often sell VIC table olive producer more than 40 hectares. The major olive out. Also in low-salt products. Isabelle Okis, Yaribelle Braes - WA production states are NSW, SA, WA and Industry focus should be on: table olive producer VIC. Australian TO production represents • producing natural rather than treated Owen Carington Smith, Bruny Island only 0.06% of global production. olives, emphasising quality and safety; Olives - TAS table olive producer

Australian TO imports stand at around 17 • also low salt TOs, although Prof Stan Kailis, Australian 000T over the last 12 crop years, declining to pasteurisation may be required, Mediterranean Olive Research Institute 16,330T in 2019/20. This represents 2.5% of emphasising health benefits to - table olive specialist world imports. consumers; Dr Andrew Markides – table olive

Greece is the main supplier with 49.8% of • exploration of the use of food quality specialist, AIOA table olive head judge imported volume (8,129T), followed by Spain seaweed as another form of salt (must Dr Michelle Wirthensohn, University of at 33.7% (5,497T), Italy 7.4% (1,207T) and be added at the end of fermentation, Adelaide – horticultural researcher, Turkey 3.2% (525T). not in processing); table olive specialist

Australian consumption of table olives • air-dried low-salt olives, Australian Peter McFarlane, McFarlane Strategic (domestic production plus imports, minus sun dried to reduce salt for consumer Services - NTOC Convenor and exports) for 2019/20 is estimated at 18,830T, preference; OliveCare® Code of Best Practice less than 0.8 kg/person. This is similar to • There is also consumer interest in stuffed Administrator Canada and USA but nowhere near the olives, which provides its own new consumption of Spain and Turkey (around opportunity. different wines; 4kg) and Egypt (>6Kg). • Consumer education is important. How do • tap into younger generation’s higher we do this? Chefs? Cooking shows? Needs expectations of food quality; Discussion points industry investment. Can we lobby the • develop an Australian olive culture like

NTOC Convenor Peter McFarlane said government for grants/subsidies to better our coffee culture. the following discussion points are relevant promote TO? to the development of the Australian TO • Selling to top restaurants – chefs’ interest Share your ideas industry: in natural taste is Australian producers’ The NTOC welcomes further discussion • Why is the industry currently so limited, advantage. and suggestions from producers on strategies given its potential to grow and replace We need to: to develop the Australian TO sector. Contact imports? • educate consumers about how to Peter McFarlane - olivecare@australianolives. • How do we address the current disparity eat olives, emphasising as a gourmet com.au or 0418 839 836 to provide your between low production vs high imports? product - e.g. cellar door tastings with input.