June 2019 Australian & New Zealand Olivegrower & Processor

Shining a light on processing best practice

2019 June

Harvest Report Part 2 2019 Competitions Weather Gone Wild Reading test reports ONZ Focus Grove Project: final report

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Contents

June 2019 Issue 112 Incorporating Australian Olive Industry Journal Published by the Australian Olive Association Ltd Publisher Australian Olive Association Ltd Executive Editor Greg Seymour ceo@australianolives.com.au Managing Editor Gerri Nelligan editor@olivegrower.com.au Advertising Gerri Nelligan editor@olivegrower.com.au Production Sandra Noke production@olivegrower.com.au Subscriptions A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www.olivebiz.com.au to subscribe.

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

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

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

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

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

News Codex moves towards consumer-oriented standard More New York success for local producers … and also in Japan Learn how to pick a Picual with TasteBook™ Round 5 New early timing for 2019 Australian International Olive Awards

4 6 8 8 10

Regional round-up Action stations for Olives SA Olives WA EVOO training: judges’ day out TOC EVOO tasting for Royal Hobart Fine Foodies Hunter growers learn the story of soil

11 12 12 14

Harvest outlook Victoria 15 South Australia 18

Harvest R&D Gun solution for fruit ripeness assessment

25

Grove Management Tree nutrition and resistance

20

Profile Monica Parvin, Romley Estate

R&D Insights – Hort Innovation

22

23

Feature Weather Gone Wild: facts, forecasts and a call for action

31

Olives New Zealand ONZ Focus Grove Project: success on display at final Field Days 2019 NZ EVOO Awards

35 39

Olive Business Waste not, want not: what if we used the WHOLE olive, not just the oil?

Choosing olive varietals How to read an olive oil test report Bikkies now good for you, thanks to EVOO ingredients

40 42 43 47

Olives & health Health round-up

48

Products & services

49

What’s on/Advertiser index

50

Cover: The April two-day AOA Olive Oil Processing Workshop put theory into action, uncovering the ‘art’ of best practice processing and the keys to maximising olive yield.

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan Managing Editor

June 2019 sees many growers already through their harvest – which, like the last few, has been a tough one for some and a great one for others. For most, the need for irrigation is increasingly a reality.

In this edition, we look at this year’s harvest across Victoria and SA,

and cover the learning and promotional activities happening around the states and regions in our Regional Round-Up feature.

There’s also great news about Australian input into the reform of international olive oil standards, a producer-friendly guide to understanding those complex olive oil test reports, the final outcomes of the ground-breakingly successful NZ Focus Grove Project, and plenty more.

And if you’re bewildered of late by weather you can’t understand, our break-down of the Weather Gone Wild report may just provide some explanations … and food for thought.

Editor Gerri Nelligan and the OG&P team.

Codex moves towards consumeroriented standard It was a day like most others here in Australia but on February 26, in Kuala Lumpur, Malaysia, there was a fundamental shift in defining global olive oil quality.

The setting was the Codex Committee on Fats and Oils (CCFO) 2019, the annual Codex Alimentarius Fats and Oils Committee meeting, attended by AOA Director Paul Miller, Modern Olives’ Laboratory head Claudia Guillaume and Enrico Perotti of the Australian High Commission to Malaysia, the leader of Australia’s delegation. And the outcome was the formation of a working group to look at adding Australia’s quality and “freshness testing” parameters to the international Codex standard for olive oil.

Miller said there were in fact two key outcomes from the meeting.

“Firstly - and what is really new - is that the working group is going to consider all of the composition parameters for fatty acids and sterols in olive oil, and a couple in particular, with a view to accommodating the natural variation in olive oil around the world,” he said.

“That has implications here and in other new world producing countries, because it means those geographical differences are going to be taken into account.

“Then step two in the process is including in the Codex standard the technology that we use in our Code of Practice, that allows quality to be measured over time and ensures consumers get product as labelled.

To that end, the meeting approved that the working group will: ‘Collect available data and information on DAGs, PPPs, FAEEs* and study ways of how these could be taken into account in the CXS 33-1981 (Codex Standard for Olive Oils and Olive Pomace Oils)’.

“That’s a highly significant development and we would say it’s moving the Codex

AOA Director Paul Miller (left), Modern Olives’ laboratory head Claudia Guillaume and Australian delegation head Enrico Perotti, of the Australian High Commission to Malaysia, following the breakthrough in the reform of quality parameters in the Codex standard for olive oil.

standard to a more consumer-oriented standard. That’s what we’ve been trying to do since we introduced those parameters into our standard in 2011, and shows that what we do in our Code of Practice is having more and more global relevance.

“Having DAGs and PPS in a Codex document is particularly significant because for years some have said the methods don’t work, that they’re unusable. But the technology is now being discussed at Codex Alimentarius and the working group - chaired

by Spain and co-chaired by Argentina and Canada - are right behind this. That’s strong cross-sectional support.

“It’ll be 2021 before it gets included in the Codex standard but in the meantime these tests have real legitimacy.

“From a grower’s point of view, it validates all the effort put into the Australian standard by industry and Government and it validates the technology they need to abide by to ensure good quality on the shelf. It’s also

4 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

a good sign that other producer countries are now also looking more into consumeroriented standards for olive oil.”

Slowly but surely

Miller said it’s taken 16 years of work to get to this stage, with a continued pushback against the adoption of broader and additional testing parameters since his first Codex meeting in 2003.

“Up until now we’ve had discussions about this at the Codex meetings to no avail and this year we were a bit surprised about how flexible many of the members had become.

It was in the discussion document but we thought as usual nothing would happen, so we were amazed that we actually got to these recommendations being approved.

“But this stuff always takes time.

International treaties and bodies do not move quickly. Australia has been putting its views forward since 2003 and this outcome wouldn’t have happened if we had not made

News

that effort over a long time. It’s persistence by Australia - the AOA, and the Departments of Agriculture, and Foreign Affairs and Trade - supported by other countries, which has brought about this ground-breaking change.

“I want to highlight the effective partnership that we have had with Government on these matters since we first approached DAFF about Codex in 2002 – one of determination to deliver genuine high-quality products to consumers and to base standards on scientific evidence, including when DAFF supported the development of the Australian standard.

“Adopted by 188 countries, the Codex Alimentarius is far and away the biggest regulatory entity for food and is the reference standard for the World Trade Organisation.

That means this development is very significant.

International Codex Alimentarius The Codex Alimentarius, or “Food Code” is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission (CAC). The CAC is the central part of the Joint UN Food & Agriculture Organisation (FAO)/ World Health Organisation (WHO) Food Standards Program and was established by the FAO and WHO to protect consumer health and promote fair practices in food trade.

The 188 Codex member countries have negotiated science-based recommendations in all areas related to food safety and quality and the Codex Alimentarius international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade. Consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications.

“Will that change the market in Japan tomorrow – no. But you can have conversations in Japan about this to educate buyers that things are shifting. Will it change things in the future? I think it will and I don’t think that future is too far away.

I think we’re at a tipping point now.

“The long-term view we’ve taken is that the world market is important and this will have an influence on our reputation and participation in that market. It’s recognition of the value of our Code of Practice and the Australian standard, and it means more in terms of the recognition of the Australian

product and of individual Australian brands.

“That increased relevance internationally means that Australian producers can be sure that the extra effort they make will mean increasingly more into the future.”

Integrity and transparency

AOA CEO Greg Seymour described the outcome as “an extraordinary result not contemplated before the meeting began” and a credit to Miller’s ongoing advocacy efforts.

“This could be a watershed moment for integrity around olive oil labelling. It’s about transparency, and having PPPs and DAGs now officially on the agenda, looking to include them in the Codex international standards, is a fundamental swing towards quality for consumers,” he said.

“The Australian industry is a champion of transparency on a global scale, and it’s crucial to ensuring we are rewarded for the high quality of our product. This recognition means that we can say to the global consumer ‘Australia has had this system for years, so if you’re ever uncertain and you want assurance of quality, just look for Australia on the bottle’.

“It increases the opportunity to position Australian olive oil as a premium product on the world market, and allows the industry to expand in a commercially viable framework.”

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Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 5

News

Cape Schanck Olive Estate’s Sui and Stephen Tham said they were “thrilled with our good fortune”: we think Best of Class and three Golds proves it’s more about quality EVOO production.

Awarded Best of Class, Gold and Silver in New York, Alto’s Westerly Isbaih and Robert Armstrong have plenty to smile about. Photo: Rob Locke, FoodWineDine.

More New York success for local producers Australian and New Zealand producers have continued to shine at the New York International Olive Oil Competition (NYIOOC), claiming a total of 19 awards – including two Best in Class – from this year’s winners’ list.

Australia accounted for 15 of the total, taking two Best in Class, eight Gold and five Silver awards, with all but three going to Victorian producers. One of the Best in Class awards went to Victoria’s Cape Schanck Olive Estate for its Coratina, making it two in a row for the company with this varietal, with the other awarded to New South Wales producer Alto Olives for its Alto Vividus (Hardy’s Mammoth).

Cape Schanck Olive Estate in fact topped the winners list, adding Golds for its Picholine, Frantoio and Picual varietals to its haul, while Alto Olives was close behind with an additional Gold for its Robust and Silver for its Delicate.

From there it was Victorian all the way, with double-award winners including Cobram Estate - Golds for Reserve Hojiblanca and Superior Premiere, Grassy Spur Olives Gold for Picual and Silver for Picholine, and Taralinga Estate - Gold for Picual and Silver for Premium Blend; and Silver awards to Gooramadda Olives for its Hardy’s Mammoth and Leaping Goat Olive Oil for its Blend.

It’s significant to note that all of the 2019 Australian winners are AOA OliveCare® Code of Best Practice members.

New Zealand producers also did our

part of the world proud, with a total of four awards heading even further south. 2018 New Zealand EVOO Awards Best of Show winners Loopline backed up that success with a Gold award for its Picholine, Juno Olives took home double Silver for its Picual and Koroneiki varieties, and Dali another for its Frantoio.

Reflecting a pattern of regional success similar to Australia’s, all of this year’s New Zealand winners were from the Wairarapa region, and all were also major award winners at the 2018 New Zealand Extra Virgin Olive Oil Awards.

Overall, it’s a satisfying haul - and even more impressive given that the winners were all from the 2018 harvest, so the best part of a year old.

That’s gotta be sending a strong message across the globe about the quality and freshness of our local EVOO, so well done and congratulations to all!

Stand-out stats

Of 903 entries, 550 gained awards in this year’s competition, comprised of 18 Best of Class, 366 Gold and 166 Silver.

Australian producers took home 15 Awards from 29 entries, a 52% success rate, with New Zealand’s four awards from six entries providing a 67% success rate.

Japan had a 100% success rate from its five entries, taking four Gold and one Silver awards. The only other clean sweep was Bosnia and Herzegovina, awarded Gold for its one entry.

6 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

2019 NYIOOC winners at-a-glance Australia Alto Olives: Best of Class - Vividus; Gold - Robust; Silver - Delicate Cape Schanck Olive Estate: Best of Class – Coratina; Gold - Picholine, Frantoio, Picual Cobram Estate: Gold - Reserve Hojiblanca, Superior Premiere Grassy Spur Olives: Gold – Picual; Silver - Picholine Gooramadda Olives: Silver- Hardy’s Mammoth Leaping Goat Olive Oil: Silver - Blend Taralinga Estate: Gold - Picual, Silver Premium Blend New Zealand Loopline Olives: Gold - Picholine Juno Olives: Silver – Picual, Koroneiki Dali: Silver - Frantoio Looking at Best of Class Awards, Italy and Spain led the field with five and four respectively, with Chile and Australia taking two each and Croatia, Portugal, Tunisia, Brazil and Uruguay one each.

Italy and Spain were in fact the stand-out producer countries of the show, with Italy taking home a total of 157 awards (five Best in Class, 118 Gold and 34 Silver from 223 entries – 70% success rate) and Spain 113 awards (four Best in Class, 84 Gold and 25 Silver from 154 entries – 73%). Other high achievers were the United States with 52 awards (28 Gold and 24 Silver from 96 entries – 54%), Croatia just behind with 51 awards (1 Best in Class, 32 Gold and 18 Silver from 61 entries – 84%) and Portugal with 42 awards (one Best in Class, 31 Gold and 10 Silver from 67 entries - 63%).

More information: www.bestoliveoils.com.

News

… and also in Japan Australia also continued to be a common listing among the winners of the annual OLIVE JAPAN® competition, with a total of 17 medals awarded to Australian producers in the 2019 competition – although not all of them home-grown.

Boundary Bend were the sole local Gold medal recipients, taking two for their Cobram Estate Hojiblanca and Cobram Estate Picual varietals. They also took home three Silver awards for their Australiangrown blends – Cobram Estate Light, Cobram Estate Classic and Cobram Estate Robust.

Joining them in the triple-win category were Alto Olives, awarded three Silvers for their Alto Robust (blend), Also Vividus (Hardy’s Mammoth) and Alto Mandarin flavoured olive oil, and not far behind was boutique producer Lentara Grove, which took home Silver awards for its Lentara Grove Tasmanian Farm Blend and Lentara Grove Frantoio. Boosting the tally with one Silver each were Chapman River Olives – Chapman River Medium (blend), Mount William Olive Grove – Mount William Signature Olive Oil (blend) and the Sathya Olive Company - Nuja’s Infusion Peppercorn (flavoured blend).

Boundary Bend also won four Silver medals for its US branded EVOOs – Cobram Estate Australia Select Medium (Picual), Cobram Estate California Select Robust (blend), Cobram Estate Classic Flavor (blend) and Cobram Estate Mild Flavor (blend).

Of particular interest was the spread of winners across most production states – Victoria (3), Tasmania (1), New South Wales (1) and Western Australia (2), reinforcing Australia’s industry-wide reputation for quality. Also the dominance of Picual among the winning Australian-produced oils, both as monovarietals and within blends.

Stand-out stats

The 2019 OLIVE JAPAN competition received 701 entries from 24 countries, of which 476 received awards.

2019 Olives Japan winners at-a-glance Gold Boundary Bend - Cobram Estate Hojiblanca; Cobram Estate Picual Silver Alto Olives – Alto Mandarin; Alto Robust; Alto Vividus Chapman River Olives - Chapman River Medium Boundary Bend - Cobram Estate Classic Medium; Cobram Estate Light; Cobram Estate Robust Lentara Grove - Lentara Grove Tasmanian Farm Blend; Lentara Grove Frantoio Mount William Olive Grove - Mount William Signature Olive Oil The Sathya Olive Company - Nuja’s Infusion Peppercorn Boundary Bend US branding - Cobram Estate Australia Select; Cobram Estate California Select; Cobram Estate Classic Flavor; Cobram Estate Mild Flavor These included nine Premier Awards for Best of Show - five to Spanish producers, three to Italian and one to the USA – along with 12 Special Awards, 179 Gold medals and 288 Silver medals. No Bronze medals are awarded in the competition.

Spain also dominated the Special Awards (runner-up Best of Show), taking five of the seven. Portugal and Italy took one each, with Best Flavoured Oil also awarded to an Italian producer.

Interestingly, seven of the Best of Show winners were single varietal oils and two blends. Mirroring its dominance among Australian winners, Picual accounted for three of the varietal wins and was the dominant varietal in both of the winning blends.

More information: www.olivejapan.com/en.

Get breaking news on local achievements delivered FREE to your inbox: Register for Friday Olive Extracts at www.olivebiz.com.au

Learn how to pick a Picual with TasteBook™ Round 5 It’s taken a little time to gather the samples together but Round 5 of the AOA’s TasteBookTM sensory training program is now underway - and if you’re keen to get your head (and tastebuds) around the nuances of single varietal oils, this one is definitely for you.

Being held in late June-early July, Round 5 explores varietal variance in extra virgin olive oils – in this case Picual. A varietal loved by some but a quandary for others, TasteBook™ organiser Dr Soumi Paul Mukhopadhyay describes Picual as “a very complex oil, which changes throughout the ripening stage”. It’s therefore the ideal candidate for this “in-depth varietal experience”, with Picual EVOOs from three different regions of Victoria and New Zealand providing the opportunity to explore the influences of climate and soil on flavour and aroma.

Note for TasteBook™ regulars: in a departure from the usual format, and to enable the depth of varietal oil comparison, Round 5 will focus solely on EVOO and no table olive samples will be included.

Bookings are once again via Eventbrite with the questionnaire distributed via SurveyMonkey. This online survey format allows for multiple business or family members to participate in the training under the one registration, with each using a separate response form.

8 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

The invitation to take part in Round 5 will be emailed to all previous participants, however the TasteBook™ program is open to all interested industry members, their associates and the general public who would like to share the experience of appreciating, describing and understanding the quality and nuances of extra virgin olive oil (and usually table olives!). The cost to cover postage is $25 levy payers, $30 non-levy payers and $50 international.

Registrations close on 16 June and the sample kit will be sent to participants by 22 June, for completion of the survey by 7 July.

Find out more about the TasteBook™ program and register for Round 5 on the OliveBiz website – www.olivebiz.com.au – under Events.

® New early timing

Showcase your EVOO and table olives to the world!

2019 Entry open 1 July-30 August Don’t miss out!

• • • • •

Expert panel of national and international judges All EVOO and Table Olive entries compete for Best of Show Awards Official IOC-standard blue tasting glasses used for all oil judging Every entry assessed and awarded on merit Comprehensive judging feedback for all entries

New this year • • • •

Reserve Champion of Class awards increased chance of winning Bigger and better trophies Online decal ordering Medal results emailed post-judging

Earlier entry, earlier results = early promotion and increased marketing opportunities

The

2019 Australian International Olive Awards Schedule

AUSTRALIAN INTERNATIONAL

“It validates our initial reason for going into the shows. Being small, we never had a lot of money for advertising, so we agreed we’d enter the awards and see where it takes us. Sure enough, once you get a medal or two it becomes very contagious.”

Carol and Tony O’Neil, Cradle Coast Olives

Entries open: 1 July 2019 Entries close: 30 August 2019 Presentation Dinner: 18 October 2019, Albury NSW Judging: 12-14 September 2019 Results published online: 19 October 2019 Full details & entry forms: www.internationaloliveawards.com.au

Olive Awards

www.internationaloliveawardsaustralia .com .au

News

New early timing for 2019 Australian International Olive Awards Each year’s harvest sees another batch of fresh, new season EVOOs and table olives artfully created by our industry’s hard working producers - along with the chance for peer review and a celebration of the best of that harvest via the Australian International Olive Awards (AIOA).

Now in its third year as an international event, the AIOA is Australia’s premier EVOO, flavoured oil and table olive competition and provides the opportunity for producers to benchmark their products against both Australian and international peers. The added benefits of international status and promotion mean it’s also a platform for showcasing winning EVOO and table olives to the world.

And this year, that opportunity will start even earlier, with the competition schedule brought forward and medal-winners announced within two weeks of judging.

“Feedback in the past has been that growers want the longest period of time to promote their award-winning products, particularly EVOO while it’s at its freshest,” Chief Steward Trudie Michels said.

“So we’ve brought the competition itself forward, and winners will now have the ability to purchase decals online and have them on their oils and olives in October.”

Medals announced post-judging

“As part of that process, we’re also going to tell everyone what they won as soon as the results are collated. They’ll get an email saying “You won a Bronze, a Silver, a Gold and for some, a Best in Class and you’ll get a trophy”. They’ll get this before the end of September.

2019 Australian International Olive Awards • Entries open: 1 July • Entries close: 30 August • Judging: 12-14 September • Presentation Dinner: 18 October, Albury NSW • Results published online: 19 October Full details & entry forms: www.internationaloliveawards.com.au

“We won’t be announcing the results officially, just letting each winner know so that they can get their decals and marketing organised as early as possible. Then at the Awards Presentation Dinner they’ll find out what others have won, the results booklet will be put out on the table and everyone attending will learn who has won the major awards.

“The aim is that people will know straight away that they’ve won and they can start making the most of that for marketing purposes, and also to give people the opportunity to ensure that they’re at the Awards Dinner to collect their trophy, have their official AIOA winner photograph taken and celebrate with their peers.

“We publish the results on the website that night, and send out the official AIOA winners media release, so it means they’ll also be geared up for media and other promotional opportunities which arise from those announcements.”

®

Promotion, promotion, promotion!

• • • • •

Peer celebration at AIOA Presentation Dinner Official winners’ photography at AIOA Presentation Dinner Media promotion – local, state, national and international – online and print National food and media event – Sydney, October 2019 Ongoing – winning entries showcased at Australian and International tastings, consumer tastings and training events

More awards, more chance of winning

Michels said there are a number of other changes to this year’s competition, including additional awards on offer.

“There are minor changes to some of the entry categories, and we’re introducing Reserve Champion Awards for each of the classes this year,” she said.

“This recognises how close in scores the top-pointing oils and olives often are, and provides even more opportunity for producers to take home a major award.

“People will also be able to order and pay for their decals online, which will make the process more streamlined and get them in their hands - and onto their products sooner. Decal ordering will go live when I send them their results email, I’ll have the decals here in stock, and we’ll send them out as soon as the order comes in. They’ll also receive their certificates by the end of September, so it’s going to give them a good month extra of premium marketing value from their 2019 AIOA wins.”

High-calibre judging

What hasn’t changed, of course, is the high-calibre and exacting standards of the

10 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Buyers love a winner! competition judging process. This year’s competition once again has an expert panel of national and international judges, the latter including Toshiya Tada (Japan), Margaret Edwards (NZ), Pablo Canamasas (Argentina) and Francesca Rocchi (Italy).

Official IOC-standard blue tasting glasses will as usual be used for all oil judging and every entry will be assessed and awarded on its individual merit, with comprehensive judging feedback will be provided for all entries.

Full details and entry forms are now available on the competition website www. internationaloliveawardsaustralia.com.au. The 1 July opening date is not too far away, so make sure you’ve got your chemical testing underway and get those entries in ASAP for the chance to named Australia’s International Best of Show for 2019!

Regional Round-up

Action stations for Olives SA It may be harvest time but that’s not stopping Olives South Australia’s continuing program of activities and events across the state.

NOVA restoration

March saw a very fruitful working day held at the NOVA (National Olive Variety Assessment) research site, part of the University of Adelaide’s Roseworthy campus.

The session heralded the start of a joint restoration project at the site, aimed at cleaning up and resurrecting the national collection of olive varietals.

“There’s still a long way to go, but about 100 trees have had suckers removed and there has been some minimal pruning under the expert advice and watchful eye of Peter Cox. Peter was involved in the very beginning of the NOVA project and continued overseeing the grove development for the first five years,” OSA President Michael Johnston said.

“The irrigation system is badly in need of assessment and upgrading, if not replacement, and with luck and help from the University of Adelaide’s Ben Pike, this is taking number one priority.

“NOVA is an invaluable national asset, both for what it represents in terms of olive varietal diversity, and also for its potential

as a training facility for horticulture. It must be preserved, and OSA is currently looking for grants to enable us to work with the university to move this project forward.”

Education

Olives SA members conducted EVOO tasting, pruning and table olive pickling classes at the Tasting Australia Olive Day at Peninsula Providore, Nangkita, introducing consumers to the nuances of local olive products and some of the secrets on their care.

They followed this up with another in the ongoing program of consumer/aficionado olive courses run through WEA (Workers Education Association) Adult Learning.

‘From The Grove To Your Table’ was presented by South Australian chef and food personality Rosa Matto, and encompassed both table olives and EVOO, once again providing great promotion of SA’s fresh, locally-grown olive products.

2019 Royal Adelaide Olive Awards

They’ve also been busy with organisation for the 2019 Royal Adelaide Olive Awards,

Peter Cox in action at the Tasting Australia Olive Day at Peninsula Providore, Nangkita, where Olives SA conducted EVOO tasting, pruning and table olive pickling classes.

run by Olives SA in conjunction with the Royal Agricultural & Horticultural Society of South Australia.

One of the earlier shows on the judging calendar, the closing date for entries is Friday, 2 August, ready for judging on 10 August. Winners will be announced at the Awards Dinner on Tuesday, 20 August at the Kooyonga Golf Club.

Enter online through the Royal Adelaide Show website: www.theshow.com.au.

For more information on any of Olives SA’s activities, or to become a member, phone Michael Johnston on 0419 815 839 or email enquiries@olivessouthaustralia.org.au.

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www.dpi.nsw.gov.au For the IOC and AOCS Period of Recognition, please refer to the website

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 11

Regional Round-up

Olives WA EVOO training: judges’ day out Thelma Burnett The West Australian Olive Council (Olives WA) held its annual Panel Tasting Session on 24 March 2019. Traditionally, Olives WA training for experienced judges and judges-in-training has been conducted in an indoor venue, however this year the March EVOO training session had a revised format.

The Moderator for the WA Tasting Panel, Isabelle Okis, arranged for the training to be held in combination with a grove visit, bringing the judging process closer to the growing and production of olive oil. The learning opportunity was also opened to growers as well as judges, with the focus of the training being the identification of faults that can occur in the processing of olive fruit.

The agenda for the day included visits to two Gingin groves - Wren Retreat, a small grove, and the Regans Ford Super High Density (SHD) grove.

Thirty people met in Upper Swan and travelled by bus to Wren Retreat in West Gingin. This stop for morning tea afforded the opportunity to see a small grove that last year produced awardwinning oil. The grove is managed under organic principles.

The afternoon agenda at Regans Ford, approximately 110km north of Perth in the Shire of Dandaragan, included: • orientation to Regans Ford SHD grove and blueberry production by Derek Fisher • presentation by Isabelle Okis followed by oil tasting and identification of faults • lunch • SHD olive grove and blueberry plantation visit.

The agenda allowed ample time for networking and discussion among judges and growers and time for questions. Topics covered included the importance of proper storage to eliminate the possibility of oxidation; also the impact of ageing on the quality and attributes of EVOO. Table olives were also included, with advice being offered by at least one of the early Italian migrants to the famous Swan Valley area on immersion times for water and brines.

As usual, Isabelle provided attendees with a handout of notes: following the focus of the day, these emphasised the importance of

Networking among the WA olive community was an added bonus to the successful day of learning.

(Right) Derek Fisher describing the SHD grove layout at Regans Ford.

clean, efficient processing and oil storage.

The notes were particularly appreciated by the growers who have not previously attended an oil tasting session.

It was a very enjoyable day, with good food and good company within the olive community as well as a great opportunity to learn about olive oil tasting and processing.

To cap things off, we now have a much greater knowledge around growing blueberries, having been thoroughly spoiled with Derek providing loads of blueberries to add to our wonderful lunch prepared by Isabelle.

Olives WA would like to thank Sue at Wren Retreat and Derek and staff at Regans Ford for their time and hospitality.

The WA EVOO Competition will be held as usual in August 2019 and details will be announced soon.

More information: www.oliveswa.com.au.

TOC EVOO tasting for Royal Hobart Fine Foodies The Royal Hobart Fine Food Awards are showing hands-on support for the olive industry, working with the Tasmanian Olive Council (TOC) to run an olive oil tasting event immediately prior to the informal awards lunch on Sunday, 28 July.

This year’s Food Award winners will be announced at the post-judging lunch, a free event for all entrants, invited guests and judges featuring food created primarily using the entries submitted for judging.

TOC President Fiona Makowski said the lunch provides an ideal ‘food-focussed’ audience for an EVOO tasting event.

“This will be an exciting opportunity for show entrants from all categories and other invitees to taste some fabulous new season oils under the guidance of AOA Head Judge Shane Cummins,” she said.

“The Awards are all about celebrating

the best in fine food, so we’ll be able to show them just how good our fresh local Australian EVOOs really are, and introduce them to some of the nuances of varietal oils.

“These are food industry people, so a great source of word-of-mouth promotion for our products and industry.”

2019 Royal Hobart Fine Food Awards

Hosted by the Royal Agricultural Society of Tasmania, the Royal Hobart Fine Food Awards are held annually in July and aim to promote and encourage excellence in the Australian food industry by recognising the finest Australian food producers.

Closing date for olive oil entries is 12 July 2019.

Winners will be announced at the Awards Lunch on 28 July, with major awards presented at the Awards Dinner on 17

12 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Last year’s Royal Hobart Olive Oil competition, one of the earliest on the olive oil circuit, kept judges on their toes with an unusually expansive flavour range. Photo: eloiseemmett.com.

August 2019, held in conjunction with the Royal Hobart Wine Show.

More information and download the 2019 Awards Schedule at www.hobartshowground. com.au.

Put yor senses to w ok Learn how to recognise the diverse flavour, aroma and taste attributes of Australian extra virgin olive oil and table olives and what sets the award winners apart from the rest.

A series of TasteBook™ and OliveCare® national workshops to be held across Australia Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator, are presenting a series of sensory training workshops for extra virgin olive oils (EVOO) and table olives (TO). The program includes TasteBook™ sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more.

The workshop will benefit olive growers and processors, olive oil judges and anyone wishing to gain a better appreciation for EVOO and table olives.

These workshops will ensure that Australian olive products are consistently of superior quality and ensure that quality message is communicated from the paddock to the plate, by enabling growers, producers and consumers to talk about their sensory experiences in a shared language they are all comfortable with.

To view the full program and to register, visit olivebiz.com.au/sensory-training-workshops

Workshop dates and venues full details to be advised soon May 2019 Friday 24, Plant Research Centre, Waite Campus, SA June 2019 Friday 14, Geelong Library, Geelong, VIC Sunday 16, CSU, Wangaratta, VIC Sunday 30, DPI, Wagga Wagga, NSW August 2019 2 workshops in WA (venues & dates TBC) September 2019 Friday 20, Adelaide Uni, Roseworthy, SA October 2019 1 workshop in Hunter Valley, NSW (venue & date TBC) November 2019 (venues & dates TBC) 1 workshop in Toowoomba, QLD 2 workshops in Tasmania

For more information, contact Dr Soumi Paul Mukhopadhyay on 0409 283 581 or via email soumi.paul.mukhopadhyay@dpi.nsw.gov.au.

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

Regional Round-up

Hunter growers learn the story of soil The Hunter Olives Association (HOA) field day held in March saw growers learning about grove management quite literally from the ground up. The day was hosted by member Marie Kearns at her Olives from Broke property and focussed on how to “read” and care for soil.

HOA president Patrice Newell said the event was member-driven and well supported.

“Over the years many growers have suggested we do more work on the specifics of soil, appreciating that the health of a tree is founded in the soil in which it grows.

I don’t think you can ever have too many conversations about soil, so we invited the Hunter Local Land Services (HLLS) to come and speak to us,” she said.

“Nearly 30 members, from original to very new, attended and all gained valuable skills in understanding and assessing the biology of soil.”

The workshop was run by HLLS sustainable agriculture extension officer Col Freeman, who described it as “the story of how soil works and the elements you need to make it work well”. “It’s about understanding the factors of soil health and how mostly they’re inter-related: whether you start with structure or nutrient availability or moisture retention, you end up having the same conversation,” he said.

“I used a tool called the Northern Rivers Soil Health Card for Perennial Horticulture.

It uses very simple assessments using bits of stuff that people have in their shed to look at the most fundamental properties of soil health.

“It’s physical, biological and chemical, and looks at the biological processes that are going on in soil. It’s that biological activity that provides your soil with good structure, infiltration and moisture-holding capacity, and increased levels of nutrient exchange and availability. The benefits of these is that they then maximise the uptake of fertiliser amendments.”

Rip? Would it go back to being compacted?

Or could you use roots of inter-row grasses to open it up?

“Another thing that came up which is specific to growing olives was about the interrow section and mulching under the trees.

We looked at soil health in the rows and interrows, and in the inter-rows it was quite poor.

Grasses had been mown regularly and low, so had small root systems, which meant that all the benefits of rainfall and organic matter and nutrient cycling were contained to that top level, and water was running off rather than soaking in.

“So I applied some pasture grazing theory to that, the central idea being that because there’s more biomass below than above the ground in a grass plant, the way to improve the soil is to allow the grass to grow tall, then to mow it off and let it grow it again.

“It’s also part of the weed solution: if you focus on growing more grass, you won’t have as much weed.

“That then led to a conversation about mulching under the trees. The landowner was purchasing mulch to spread, which is cost and work, so if you were growing your mulch and slashing it to the side, that would reduce your cost.”

Assesment made simple

Key messages

Understanding Inter-relation

The practical, hands-on session saw Freeman demonstrate simple tools to assess current soil health – like a storm water pipe infiltrometer – and provide information about ways to improve it.

“Most of it just came out in conversation; people raising grove issues and then discussing possible solutions,” he said.

“For example, we dug a hole and had a look at it, and the discussion went from there.

Hard compacted soil: what could you do?

Newell described the day as “casual and inspiring”, providing attendees with a number of key messages.

“Feedback was that Col was helping us understand the bigger importance of soil - in its carbon sequestration and its water holding capacity, other than producing an olive,” she said.

“We learned that biology and the health of soil lives on regardless of elemental inputs or the existence of certain elements, and that

14 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

you can have a lot of elements and still have poor soil function.

“The massive heatwave we’ve just gone through here as shown us that you’ve got to get a grip on the changing circumstances, and that we need to help the core things like soil as much as we can. So everybody, as we were discussing soil and water infiltration, how many bugs were in the soil, was thinking about their own circumstances and will now use those tests to see how they can care better for their soil.

“Hopefully the key outcome will be having improved productivity in their grove. We obviously can’t answer that yet but a happy olive grower is an improved olive grower, and we all walked away pretty happy.”

The Hunter Olive Association’s next field event will be in August, looking at the development of soil using the natural elements on your farm. To find out more, email admin@hunterolives.asn. au or go to www.hunterolives.asn.au.

Harvest report

Harvest report 2019 - Vic and SA In our annual round-up of the harvest around Australia, in this edition we see what’s happening - or in most cases has happened - in Victoria and South Australia. We’ll wrap up with an overview of the Tasmanian and New Zealand harvests in the September edition.

Leaping Goat Olive Oil, Arthurs Seat

The 2016 harvest was a good one for Leaping Goat’s David Lindholm and Lisa Westlake, thanks to a gentle growing season and early ripening. Then things got ‘interesting’, with consecutive years of later-ripening, drought-reduced crops harvested in frustratingly heavy, grove-bogging rain.

This year has seen the drought conditions continue but a welcome change to fair-weather harvesting.

“We’ve had a bit of a tough year with the lack of rain: what little rain did come to the Melbourne region, usually from the north west, seemed to miss us to the north or south or both,” David said.

“We irrigated our home block but rationed it to stretch the little water we had in the dams, as the creek dried up earlier this year. I’ve got a permit for a bore for next year!

“The un-irrigated neighbour’s grove (which they took over last year) has fared a bit better this year, following the severe pruning last year and removal of every second tree. Hence there won’t be much fruit from it this year but what is there looks healthy.”

Like last year, the season started well but the potential crop volume was reduced by a lack of rain and unkind autumn weather.

“Flowering and fruit set were both good and even my Never Fruito Blanco (Nevadillo Blanco) has a bit of fruit, but it is such a pain in the neck to harvest it remains to be seen whether it will be of any benefit to us,” he said.

“Lisa seems to have some crazy emotional attachment to the Never Fruitos but I’ve got a quote for removing all 300 of them and plan to replace with Leccino, which mechanically harvests easily and a bit earlier, which will be beneficial in our usually wet winters.

“The fruit is good in number but clearly smaller than usual due to the thirsty trees. It’s also nice and clean with minimal fungal problems this year, about the only benefit of a dry season!

ARTHURS SEAT

FISH CREEK

“And then we were belted with wind and about 50mm rain in early May, which was a pain in the butt coming a few days after applying fruit loosener. I just have to hope I didn’t lose too much fruit to the ground.”

Lindholm said the early ripening in local vineyards this year had him expecting their fruit would do the same, however its progress was in fact similar to previous years. And their experience with slippery/ boggy harvests means that, for practical – and safety – reasons, Leaping Goat’s harvest timing is in practice more about the weather forecast than ripening.

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NATIONAL HARVESTERS Mobile: 0427879125 Email: nationalharvest@internode.on.net Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 15

Harvest report

Which led to an election weekend harvest far more pleasant than those of late.

“Our four-day harvest went extremely well. The great weather (for a change) made handling nets and tractor shaking on our steep slopes much easier than past years,” Lisa said.

“The fruit was in particularly good condition this year, although a little smaller, and our yield was lower. This may be due to a combination of less water and higher trees meaning less light in some rows, hence we are looking into a bore and planning a significant prune this year.

“Of the Nevadillo we did rake, the fruit was great and leaf to olive ratio was much better than other years. All up we harvested around five tonnes and got 640 litres of oil, and the press operators were very impressed by the vibrant green colour, taste and smell.

“So in summary, it was a great year considering the drought, we had healthy fruit yet a lower yield than in past years, and we’re looking forward to some significant pruning to follow.”

More information: www.leapinggoatoliveoil.com.au.

“ The great weather (for a change) made handling nets and tractor shaking on our steep slopes much easier than past years – Lisa Westlake, Leaping Goat Olive Oil Fish Creek Mount of Olives, Fish Creek

Fish Creek Mount of Olives owners Mario and Eila Codarin are proof of the value of careful planning. They put a lot of research, planning and preparation into establishing their South Gippsland grove, and their 4000 trees, predominantly Frantoio and Corregiola now 18 years old, generally crop pretty darned well.

They had a particularly good harvest last year despite an extraordinarily hot, dry summer, but unfortunately this year saw the end of their usual good run.

“Flowering was good. There was plenty of it but unfortunately the fruit didn’t take place,” Mario said.

“There’s a little bit of Leccino and Koroneiki but as far as the main crop is concerned, if we have a dozen trees with a little fruit we’d be very lucky.

“I don’t really know why but I think the weather was not the best at the time of pollination - we had wind, we had rain, we had just about everything.”

Then the rain cleared – and stayed away.

“We had all sorts of weather through flowering, then it was very, very dry during summer and the dry season lasted way too long. All the growers I know are saying it.

“We had some rain but not a great deal, and the rain we got was sudden huge downpours and then gone. It hit the dry ground and

In Australia we have very strong UV rays and they blacken the skin very quickly but that doesn’t mean the flesh is ready – Mario Codarin, Fish Creek Mount of Olives was so heavy it didn’t have time to soak into the ground, just ran into the creek.

“And now (mid-May) it’s so wet you wouldn’t believe it. About three weeks ago the rain started and we’ve had lots since. We also seem to be getting a lot of overnight dew now, which is maybe not good for the olives. It’s pretty cold too, but luckily not quite frosty.”

Mario said the conditions have affected more than the crop volume.

“The fruit that is there is small; I spoke to other growers and they reckon the fruit never came to size because of the lack of rain. We’ve been trying to do some processing for someone else and there was no oil in it either – although it was a little bit early.

“The timing is a hard one here. People see a few black olives and say they’re ready but they’re not – you have to look at the inside of the olive to see the ripeness, not the outside. In Australia we have very strong UV rays and they blacken the skin very quickly but that doesn’t mean the flesh is ready. It has to be purple or violet - if it’s yellow or green it’s not ready.

“So we need to have a few nice sunny days now for the olives to concentrate and build up the oil inside. At the moment it’s just water, but it’s very hard to tell the people we process for that you have to wait for the oil.”

While it’s not looking like one of their best harvests, the Codarins are philosophical about one lower yielding year and pleased that the grove is looking as good as usual.

“We normally have good crops, and last year was awesome, so we were still processing in mid-August. The tree is very smart and when the fruit stays on the tree so long maybe it knows it needs a rest – that’s why if you leave it too long it shrinks and eventually drops.

Hopefully next year it will be back to another good one.

“And the trees are very, very healthy; they’re just not very fruitful because of the bad weather. We don’t spray or do anything like that but there are no pests or diseases - except for the birds, of course.

The Rosellas are a nuisance but the crows really do the harvest themselves. You can’t scare them off, they just hang around, and they take a fair bit. We just have to hope they don’t take too much of the little bit of Leccino we have this year.”

And that Leccino, Mario says, is “looking good”.

“They’re black on the outside but still yellowish on the inside, so another two weeks and we’ll harvest them. Leccino is always one of the first ones and then the others follow. We think by the end of June it will be all over, where the other years we carry on into July as well, sometimes even August.

“It all depends whether we get those warm sunny days for ripening.”

More information: www.fishcreekolives.com.au.

Just another reason to love Friday ...

For FREE registration and more information visit: www.olivebiz.com.au 16 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

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Harvest report

Michael’s Olives, Willunga

Olives South Australia president Michael Johnston has once again provided Olivegrower with both a harvest report from his own Fleurieu Peninsula grove and an overview of the statewide situation.

The 2017 harvest was a “baffling” one for SA growers, with a very high tonnage crop but low extraction rates resulting in “exceptional oils but without the volume”. Not surprisingly, this was followed by a “resting” year in 2018, where cropping was thin through all varieties but with “the odd tree that really went bonkers”.

This year, unfortunately, has seen an even smaller crop for most growers, with the state’s notorious hot northerlies and the ongoing drought the culprits.

“In my region - Willunga and the surrounding areas – it’s not particularly good, because of wind damage and heat at flowering,” Johnston said.

“So fruit set was pretty minimal in a lot of varieties. We also had bugger-all winter rain and then it was excessively hot from November to April, with no rain whatsoever.

“The crops down south around Langhorne Creek and Finniss are not looking that flash either, and it’s a similar story for most growers up north. Quantities coming in to Olives 2000 and Bovalina are pretty thin on the ground, although from early processing yields seem to be up. So it’s a bit like last year, where crops were down but yields were up.

Spring rain at early development is crucial and if you don’t get it you need to water at flowering/fruit set – Michael Johnston, Michael’s Olives

“One grower up north, near Peterborough, has fruit though. He really put the water on in September-October and that’s why he’s got fruit when nobody else does - spring rain at early development is proving more and more crucial, and if you don’t get it you need to water at flowering/fruit set time. He picks another plantation at Jamestown and they’re very thin on the ground, so he’s a rarity up north, mainly because of his water. Interestingly, though, they’re not ripening, so his harvest will be late.

“It’s water that is really making the difference. August used to be our wettest month but it was dryish last year. There wasn’t the rain we normally get and the usual spring rain didn’t occur either; the same with the usual one decent rain event we usually get in January. I’ve had to buy water for the house and have had absolutely minimal from the dam, as I had to save it for the cattle.

“But now we’ve had 71mm of rain in eight days.”

Johnston said that, like last year, a lot more fruit survived the November northerlies but has since been lost to the prolonged hot, bone dry conditions, with some varieties suffering more than others.

“I’ve had a lot of fruit drop, particularly from the Koroneiki, so I won’t be picking any of those,” he said.

“That’s about 100 trees and there might be the odd tree to put into a blend but that’s all.

“I did some heavy pruning on the Frantoios last year and they’re not looking too bad; the same with the Correggiola, which are reasonable. But it’s small fruit: normally Manzanillo are like marbles and they’d only be a quarter of the size, the others are about half their normal size.

So I normally pick three tonnes but I’d be lucky if it’s even a tonne and a half this year.”

18 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

RIVERTON WILLUNGA COONALPYN

On the positive side, Johnston said there’s little in the way of pests and disease in his grove, which he was getting ready to harvest when we spoke with him.

“We’re pretty free of all that now,” he said.

“We haven’t had scale for years and don’t really suffer from anything else much, except that the Manzanillos are susceptible to Anthracnose. It gets into the olive very early on, so I’m conscious of spraying the trees around fruit set and then again if the weather conditions warrant it. This year they’re looking very good and are pretty well completely free of it.

“But with this bit of rain, that’s another reason to start harvesting soon – that and because on the side of a hill, if it gets too wet and slippery we can’t get out there. So it’ll be around mid-May, which is the same as last year but later than it used to be – it was generally always April. It’s all to do with the climate now.”

And also, Johnston said, with better water management.

“Driving through some areas there’s the odd row of trees which are absolutely groaning with fruit but they’re attached to water, and probably fertigation, alongside a vineyard. It shows that if you really got stuck into the water and looked after the trees early in the season, you would have done pretty well.

“I think people might start thinking more now about putting on whatever water they’ve got at a particular time of the cycle – that is, flowering and fruit set – and also about fertilizing at that time.”

More information: www.olivessouthaustralia.org.au.

Goodworth Estate, Riverton

Mid-north grower and owner of Olive Oil Packaging Services (OOPS) Kent Hallett echoed Johnston’s comments.

“There don’t seem to be a lot of olives around this year,” he said.

“It was hot at flowering time, with hot winds, then we got heat waves when the fruit was setting and no rain at all until the start of May. People who don’t have irrigation have been hit quite hard and a number just don’t have a crop.

Harvest report

These last few years have proven that you’ve really got to have water – Kent Hallett, Goodworth Estate “If you head out onto the Adelaide plains, the word is that crops are down there too - but again, people who have irrigation are doing better than those who don’t.

“These last few years have proven that you’ve really got to have water. But then if you’ve got water you tend to keep your roots up near the surface, so you don’t have any deep roots to pick up water deeper down. It’s a bit of a conundrum.

“But it’s not all bad news. The number going around is about 60% of the norm but the word is that while the tonnage is down, the extraction rate is up, so it may turn out quite well for some growers.”

More information: oops@aussiebroadband.com.au.

Longridge Olives, Coonalpyn

The 2017 harvest was a memorable one for the Limestone Coast’s mainly large-scale producers, combining a massive crop, lateripening fruit, low oil percentages and frost damage. Last year’s was substantially less hectic, and ripening once again later than the norm, but with extractions rates satisfyingly higher.

Longridge Olives’ Lisa Rowntree was hoping it would be similar this year – although with a change to earlier timing – and it certainly got off to a good start.

“Flowering was very good. We were very happy with it here and there was good flowering on most of the groves around the upper south east,” she said.

“But then we got a frost that came down from above – it was really unusual – and the top of some trees got affected, while the inside and the bottom still had good fruit. We thought we’d probably lost quite a bit but once we started harvesting we found that the FS17 is about a third less but the other varieties seem to be on track or above what we expected.

“We had a big crop last year and pruned at the end of the season, so we knew we’d be slightly down, but overall it’s not looking like much less this year.”

Rowntree said the weather throughout the 2018-19 growing season has been “fairly consistent”, except for a lack of the usual summer rain.

“We normally get some good rain but until last week (mid-late May) it was brown. Luckily we’re getting some good falls now but overall there’s not been anywhere near as much as usual,” she said.

“It generally doesn’t affect our trees because they’re irrigated but we had system issues on a couple of blocks so they got less water than they should and won’t crop as well.

“It was only when I was driving around in an area we don’t normally go into that I noticed a section looking a bit sad, and we investigated and found the issue. It’s really important that the trees have the right amount of water or they won’t get fruit or any growth for next year, so post-harvest we’ll be looking at a system of moisture sensors all through the grove with the data read by drones.”

Like the rain, pests and diseases have also stayed away this year.

“We haven’t had anything at all this year,” Rowntree said.

“There’s always the risk of anthracnose but it has only rained in the last week so we’re spraying for anthracnose tonight and tomorrow, which will hopefully hold it at bay until after harvest. We did that with our Coonalpyn grove last year and it worked really well.”

Timing-wise, it seems it’s still a little early to tell.

“We got a start but have had to stop because the fruit is still too

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Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 19

Harvest report

green and the percentages were down - the FS17 came in at 21%, when it’s normally 25%, and the Arbosana only came in at 17%, which again is low for that variety here.

“It’s a bit unpredictable: we started late last year, about 5 June, and still had green fruit. We’re a month earlier this year and now stopping again because it’s not ready. That said, the Barnea is a lighter crop and looks like it’s ready to come off now, so we’ll start again in about a week and a half – and if it’s not ripe then we’ll just stop again and wait.

“We always like to pick ours early because of the anthracnose issue and we always compromise on the oil quantity to ensure the quality.

One of the bonuses of having our own operation is that we can work in with what the fruit is telling us, rather than locking in to certainly times.”

Otherwise, Rowntree says things are panning out for another generally successful year.

“The SHD model is still working really well for us. We’re getting our costs down as low as we can and - other than that weird top frost -

Post-harvest we’ll be looking at a system of moisture sensors all through the grove with the data read by drones – Lisa Rowntree, Longridge Olives haven’t had any major issues with the grove at all, except we do have to keep pruning.

“Overall I think our tonnage will only be a little down on last year and the FS17 oil we’ve already processed is looking pretty good. We’ve got no disease and we’re meticulous about processing, so the quality should just keep going up from here.”

More information: www.longridgeolives.com.au.

Register of small-batch processors – are you listed?

Thanks to all the small-batch processors who have sent us their details: they’re now on our register, which we reference to connect processors with people wanting to utilise their services.

We’d like to include all processors across Australia and New Zealand willing and able to process small batches of olives, both individually and also those offering group crushings.

If this is you, please send your details to Olivegrower editor Gerri Nelligan, including contact and pricing details, minimum quantities required, and whether you will crush individually or on a “mix and percentage” basis.

We’ve got a good list already, and it’s worked well in recent years, so we’re keen to

make the register as complete as possible.

Please send us your details so we can add you to the list – it could mean valuable additional work for your business.

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20 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

To be included on the register, please email your details to Olivegrower editor Gerri Nelligan at editor@olivegrower.com.au

Harvest R&D

Gun solution for fruit ripeness assessment Assessing true fruit ripeness is a hot topic for olive growers, with incorrect harvest timing affecting both oil quality and yield. Ongoing research by Central Queensland University (CQUni) could provide an answer to this and other harvesting issues in the not-too-distant future.

CQUniversity’s Non-Invasive Sensor team has led the world in the agricultural use of near infrared spectroscopy (NIR), producing new tools to accurately assess the ripeness of crops prior to harvest.

Led by Professor Kerry Walsh, the team is currently focussed on the development of new sensor hardware and applications of existing sensors that can assess agricultural commodities and advance productivity without damaging the product. Capability has already seen accurate assessment of the ripeness of mango crops prior to harvest, resulting in productivity increases of more than 40% through optimised harvest timing and improved fruit quality, and they are now investigating the use of machine vision for assessing flowering and fruiting.

Before: look and cut

The selection process for many fruit crops relies on external visual clues, combined with a physical dissection to confirm ripeness. Varietal variations reduce the reliability of the former, while the latter is quite literally a waste.

Now: shoot and read

The new NIRS guns developed by the CQUni program mean growers can now walk through the orchard testing fruit to confirm ripening progression, ensuring optimal quality at harvest and providing accurate timing for process scheduling.

“Initially we were prompted by growers to look at estimating the quality of fruit noninvasively, its internal quality being sugar content or dry matter content, and that took us down the path of measuring in-line,” Prof Walsh said.

“We were in the fields doing the dry matter measurements and we could see the grower practice of trying to estimate fruit yields - how much crop was on the tree - so they could be organised in terms of labour and packing requirements, and that was all being done manually with a hand counter.

“That led us into a new line of work looking at machine vision in the field so rather than just machine vision in the pack-house, now taking it into the field to estimate crop load. It’s getting more advanced and the new machinery is able to identify and count fruit in the orchard: last year it turned out to be only a few percent

Prof Kerry Walsh, left, and PhD student Nicholas Anderson testing the new NIR crop assessment technology in-field.

wrong from the actual count of mangoes in an entire block.

And plan

“That technology is now also able to give us the size range of that fruit. Knowing how much fruit is in the block, knowing when it’s going to be mature and knowing the size of the fruit means growers can schedule their workforce, order the right number of cartons, the right number of inserts to go in those cartons. This could be a real game-changer for the horticultural industry.”

The olive perspective

Prof Walsh confirmed there is potential to use the technology in olives, in theory at least.

“It’s small fruit and relatively thin-skinned, so we’d have to see how it translates in practice. You wouldn’t want it reading the seed,” he said.

“But it would work in a parallel sense and the tool is there if it works with that smaller fruit.”

AOA President and grove management consultant Mike Thomsett said the technology would undoubtedly have merit for the olive industry.

“There are currently methods where growers can take fruit away for NIRbox testing but having the ability to use an on-farm device would be a definite improvement,” he said.

“And a hand-held device providing realtime data in the field would be a huge advantage, particularly in larger or remote groves and those without power. I’m not sure how the price would sit, and we’d have to see whether it’s viable for the average Australian grove operation, but it certainly is an interesting concept.

“It would also require a more representative sample for olives, because of the number of fruit per tree and the variations in ripening across the canopy, but it would be quick and easy to gain a sample in-field and also to move through a number of differentlyripening varieties.

“Having that accuracy could increase economic viability because harvesting at the wrong time can be detrimental in terms of yield and can also affect quality, with some varietals in particular.

“There are all sorts of implications of correct timing, and this would be another valuable tool in our quality box.”

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 21

Profile

Monica Parvin Romley Estate

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

MP: I’ve been in the industry for two years as an olive grower. I helped organized the 2018 Fleurieu Olive Awards, and I’m going to be a judge in the 2019 Royal Adelaide Olive Awards. I attended the Savantes olive oil tasting course in late 2017 to improve my knowledge of olive oils, also to become the highest scoring Australian Associate Savante, which was a real highlight.

We have 1300 trees, including Frantoio, Picual, Koroneiki, Kalamata, California Queen and Hardy’s Mammoth. This year we produced approximately 1000 litres of oil. The hot dry and windy spring summer affected our crop severely.

We purchased our own shaker harvester back in late 2017 from Spain, from a company called Agromelca. After much deliberation, we chose this machine over others after a visit to the factory in Spain, and also as it could attach simply to our Kubota 95hp tractor when we needed to use it. Now that I’m comfortable operating the machine, we have the ability to contract harvest other olive groves and also sell the harvesters, as we took on the distributorship for Australia.

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

MP: We supply the bulk of our oil to restaurants and food service.

We’re still building our retail stockists and direct customer base, so we decided that despite the lower margin on bulk oil, we needed to move stock.

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

MP: When we were looking to buy our forever home a few years ago, we were hoping to find something that had income producing potential. We were looking around the McLaren Vale/Willunga as there are a number of primary production properties, and the rainfall in the area is also quite good. We then found our dream home on 185 acres, which included 15 acres of olives. Me being me, saw the olive grove and thought, ‘I can make something of this!’ and Romley Estate was born.

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?

MP: I feel what our local industry produces may be too expensive to compete globally. Given the cost of oil in Europe is generally cheaper than our oil, I can’t see how we can compete. The US would be more feasible, however we then need volume.

Global marketing efforts outlining the benefits of our high quality Australian olive oil, and the stringent processes we have to undertake, could be increased. However this would need to be a collective effort, as there are a considerable number of small growers who cannot do this alone.

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

MP: For us as a small grower, we see the most significant challenges being costs and capacity. Wages are high, so we try and do most of the work ourselves (my husband at night or on weekends after his day job). The cost of spraying, pruning and general grove maintenance, not to mention harvest costs, are very high, therefore making the whole exercise very expensive and unprofitable.

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

MP: If you have the answer please let me know!

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

MP: The olive growers I have met over my short time in the industry have all been extremely friendly, helpful and willing to share their knowledge. We wouldn’t have come as far as we have without the help of a few select people that have helped us along the way.

On the flip side, the corporate side of the industry is relatively centralized, and there is a lack of institutional investment into the industry. This doesn’t appear to be of any benefit to the smaller growers who struggle to make ends meet, and often grow olives for the joy of it.

OG&P: Your thoughts on the Australian olive oil standard?

MP: How widely is this adhered to, and is it being monitored; therefore is it of any benefit? I feel a ‘denomination of origin’ like you see in the wine industry and the olive industry in Europe may be of considerable benefit to the olive industry in Australia.

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

MP: That smaller growers can become profitable and continue to grow their businesses. Institutional or government investment to help smaller growers, such as the government grants in Spain that have been provided to olive growers for many years, which are then paid on a per kg basis to the grower to help cover costs, and keep the industry alive. As well as combined marketing efforts by regions to promote the health benefits and quality of our olive oil.

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

MP: Status Quo. But also, I do see an aging population of olive growers, and groves that are unmanaged due to the cost and incapacity of the owners. I do hope this is not going to cause a decline in boutique olive oil in the Australian olive industry.

More information: www.romleyestate.com.

22 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

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

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

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

Centrally based geographically, the river city of Albury combines regional hospitality with modern conference facilities and a wide range of accommodation options.

2019 Conference provides healthy industry focus Healthy groves and healthy businesses are the focus of this year’s AOA National Olive Industry Conference & Exhibition, being held in Albury, New South Wales on 17-19 October.

AOA CEO Greg Seymour said the theme Healthy groves, healthy business reflects the increasing awareness that producing a great crop and high-value olive products starts, quite literally, from the ground up.

“We’ve come a long way from the days of just using increased inputs to facilitate production,” he said.

“We know now that achieving a healthy, viable business starts by first ensuring that your trees are healthy, along with your soil and the ecosystem they’re growing in. Growers play a huge role in that and are increasingly aware that by introducing

new and better practices in the grove, they can achieve a lot more with a lot less.

“That’s just one part of a healthy business, along with consistent quality, good promotion and appropriate marketing strategies. You also can’t run a successful business if you’re not in good health yourself, both physically and mentally.

“So the plenary program will cover a wide range of relevant topics, including grower health, encompassing all aspects of what goes into achieving a healthy olive business.”

Practical, interactive learning AOA CEO Greg Seymour said the feedback provided by 2018 delegates formed the basis for this year’s planning, including the continuing focus on practical sessions and

interactive learning experiences.

“We had very positive feedback about all aspects of the conference, and also comments on some areas where we can improve. So we’ll be taking the best of Wagga to Albury, and making improvements where we it was pointed out it could get better,” he said.

“The emphasis will be on lots of practical stuff, including a field trip on Friday to a world-class farming establishment for some great interactive learning. And we’ll be doing the same on the Saturday, with another post-plenary optional program of field and general interest visits, and interactive workshops on things like sensory tasting and how to ‘do’ social media. Last year’s optional activity program was incredibly popular and I’m sure this one will be as well.”

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Diverse program The conference plenary program covers a diverse range of industry issues and interests, from climate change, a look at the Macadamia industry’s improvement through benchmarking, managing frost, healthy soils and retailing at the grove door.

opportunities to find out about lots of things you’ve wondered about and lots more you’ve never thought of, through both the structured learning and also what you hear from other people.

“All of that will happen in a fantastic facility, in the centre of a vibrant, welcoming town that’s easy to get around. There’s a real buzz happening around it already, with strong interest from exhibitors, and I sense that 2019 is going to be a really special conference.”

Value-added event

Wednesday, 16 October – AOA AGM, followed by Cocktail Welcome Function & Exhibition Opening Thursday, 17 October – Conference, followed by Conference Dinner Friday, 18 October – Conference, followed by AIOA Presentation Dinner Saturday, 19 October – Optional Workshop and Field Visit Program

There’s also a detailed overview of the “state of the market”, updates on the olive levy IPDM, Food service and OliveCare® projects, the field visit to the organic olive grove at the TAFE-run National Environment Centre, and a presentation about looking after yourself – titled by Seymour “It’s all about you”.

“So for people asking ‘What am I going to get out of going?’, the answer is: it’s a smorgasbord approach with something for everything. There’ll be ample

The event includes a Conference Dinner on the evening of 18 October - one of the very popular new inclusions to last year’s event - and the highlight celebration on the olive industry calendar, the Australian International Olive Awards Gala Dinner, on the Friday evening at the conclusion of the Conference program.

The Australian Olive Association will also hold its 2018 Annual General Meeting in conjunction with the Conference, scheduled for Wednesday 17 October from 4-6pm.

This will be followed by a cocktail welcome function and the official Exhibition Opening, where delegates will be introduced to the exhibitors and their services.

Registrations will open in July via the Conference website - www. nationalconference.com.au - when the final program will also be published.

Speaker presentations and videos from the 2018 Conference are also available on the website. Take a look - they’ll no doubt provide even more inspiration to attend, learn and network at this year’s event.

A taste of wisdom shared …

One of the most important elements of the annual Conference program is the detailed information shared by the expert presenters, like this advice on table olive production issues from Linda Costa.

“My observation during the conference is that the persisting challenge for those in the table olive industry is the softening of fruit during processing.

“This can be avoided by correct processing techniques for most cultivars. The exception is during the production of black ripe Manzanilla olives: the best way to prevent softening of these olives is to harvest during a very short window period, just as they darken up. This is indeed a sizable challenge in large orchards.

“Manzanilla fruit is ideal for green ripe processing - which is the traditional application of this cultivar.”

Where do you find nuanced expert information like that – at the annual AOA National Conference & Exhibition!

The conference is facilitated through the project ‘National olive industry conference and trade exhibition’ (OL16010), funded by Hort Innovation using olive R&D levy funds and contributions from the Australian Olive Association and the Australian Government.

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Presenter Pablo Canamasas stressed the need to evaluate fruit and work specifically with what you’ve got.

Salute Oliva’s Peter Eicher took participants through soil moisture monitoring, an important element of grove management for optimal fruit quality.

Processing workshop puts theory into action The key to maximising oil yield is simple: grow great olives, time your harvest well and work specifically with the fruit you’ve got.

That was the take home message of the AOA Olive Oil Processing Workshop, held in April in Boort, Victoria. Presented by international processing consultant Pablo Canamasas and award-winning producers Peter and Marlies Eicher of Salute Oliva, the comprehensive two-day course honed in on the parameters affecting processing quality, from grove management for optimal fruit quality to best-practice processing and storage.

The program On day one Canamasas covered the theory, taking participants through the various stages of processing and how each can affect the final result. He stressed the importance of fruit preparation, starting with well-grown olives and then ensuring optimal picking time: fruit moisture content is a crucial factor, as is fruit temperature at processing stage, with night harvesting for early

morning processing recommended where possible.

The second day put that theory into action at the Eichers’ Salute Oliva processing plant. The course participants observed – and assisted with – two consecutive processing trials, each using Arbequina fruit from the same Boundary Bend grove.

The first trial was done without processing aids and the high fruit moisture level (60.1%) resulted in a yield of just 10.9%. In the second trail talc and enzymes were added, along with changes to the grid size (from 6mm to 5mm), temperature (from 28C to 29C) and processing speed (from 600kg/h to 530kg/h).

Those minor adjustments produced a yield of 12.6% and 64kg of oil - an increase of more than 15% and 9kg of oil – equating to an impressive 92% extraction of the 13.7% fruit oil content.

The art of processing Workshop participant Liz Bouzoudis said the trial opened her eyes to the ‘art’ involved in processing.

“It demonstrated that it’s not just a case of getting your olives in the machine and turning it on: you really have to investigate your fruit and then work with what you’ve got,” she said.

“For example, the maturity index is one factor that helps you decide whether you add processing aids, and the temperature and moisture content of the olives should be considered when setting processing speeds and temperatures. If you adjust for all the variables that were outlined in the course, it ensures you’re maximising the processing yield you achieve from each batch.

“Which means you’re also maximising the productivity in your grove. If you pick at the wrong time and the olives aren’t quite ready, by adjusting your processing you can at least maximise the end yield.

“It’s a bit of an art but the results of the second trial confirmed Pablo's teachings, and showed that a few minor adjustments make a huge difference in terms of your output.”

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Missed out?

You’re not alone, as places at the Boort workshop were in hot demand and booked out in a flash. If you’re keen to attend the next one, register your interest now and get an early heads-up to ensure you don’t miss out. Email AOA Administration Manager Liz Bouzoudis at secretariat@australianolives.com.au.

Practical application The Olive Nest & 1838 Wines owner Haydn Harrison drove from Mudgee for the course and said the value he got out of it was “huge”.

“It was fantastic. A lot of the time you walk away from training and say ‘that was pretty ordinary’ but I took heaps away from it and we’ve already been able to achieve a significant outcome from what I learned,” he said.

Harrison said he’d never heard about enzymes before and was “blown away” when he saw the difference they made to the oil yield. So he ordered some immediately and, as the delivery hadn’t arrived when they started harvesting, conducted his own comparative trial. With similarly impressive results.

“I got 15.5% the first time around and 17.8% the second time using enzymes, so 2.3% more and a 15% better yield. And quantity-wise, we got about 180L extra - although we lost some when the press broke down,” he said.

“We also found that our water usage was reduced by around 50%: we’re two-phase so we usually have to put water through the whole process but because it broke the fruit down better and pulled the moisture out, I only needed to use water in the centrifuge not the malaxer.

“I was really surprised with what it did, and pretty impressed.”

He’s even more impressed with what that means in dollar terms.

The Olive Nest’s Haydn Harrison (left) and Richard Harrison (right) got a few additional questions answered over a drink with presenters Peter and Marlies Eicher at the post-workshop wind-down.

“We can make $40/L through our cellar door, so that 180L extra is $7200 of additional income, from using only part of a $260 outlay.

“We’re boutique here – it’s just my wife Erika and me - and we don’t sell in bulk, just through the cellar door, so that increased production is incredibly valuable in terms of income to a small operation like ours.

“We need to maximise what we can get from our 1350 trees and the enzymes worked beautifully in doing that. We’re now right up there with the higher yielding groves in the area and, given how little they cost, it’s a no-brainer.”

Questions, answers … and confidence Harrison said the workshop provided everything he needed to lift his processing game – and much more.

“It all stems from the workshop; I wouldn’t have done it without it,” he said.

“We got the enzymes at 4.30 and I started pressing with them at 5.30 that night. I’d gained enough knowledge and confidence to do it myself, and I was confident that it would work.

“And it wasn’t just what I’d learned and seen, it was also all the questions I’d been able to ask. Pablo had the answer to every question that was put – and people asked a lot of questions – and he was able to explain it so that we all understood it.

Even the technical stuff made sense.

He also got challenged on a few

things and he took a lot of time to clarify why it is and how it was. The first day ran over because there were so many questions and they just took as much time as was needed to make sure they were all answered.

“I asked a lot about irrigation and even about companion cropping – and then I had a lot more questions answered by talking later with Peter and Marlies. They were incredibly open with their knowledge and information.

“The value of the AOA running this sort of workshop is huge. I never would have taken the risk and attempted to do what I’ve just done, and we’ll definitely be doing other courses in the future.”

More learning to come Course presenters Pablo Canamasas and Peter and Marlies Eicher prepared a breakdown of the two processing tests carried out during the course, detailing all operational and input variations. We’ll bring you all the information, along with an economic analysis based on the comparative yield results, in a feature R&D article in Olivegrower & Processor.

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

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Trainee chefs now AEVOO aware and confident The two-year Olive oil in food service project has come to a conclusion and the results are exciting, with knowledge around EVOO almost doubling among the student audience.

Utilising resources created specifically for trainee chefs, the levy-funded project took the facts and messages about quality Australian EVOO to the next wave of new young chefs – culinary students at TAFE colleges across Victoria and New South Wales. Fact sheets, videos and presentations were created by project partner Nutrition Australia, which worked directly with TAFE management and teachers to include them in lesson plans.

PROJECT NAME: Olive oil in food service program (OL16004) PROJECT AIM: To increase awareness of Australian extra virgin olive oil among trainee chefs and culinary school students PROJECT PARTNER: Nutrition Australia, Vic Division FUNDING: Hort Innovation Olive Fund PROJECT STATUS: Completed KEY OUTCOMES:

Resources have been embedded within the TAFE Certificate III in Commercial Cookery course in NSW and VIC

Post-learning engagement, 92% of students reported an awareness about Australian EVOO of “good” or “excellent”

Post-learning engagement, 89% of students reported they are now “confident” or “very confident” to use AEVOO

The outcome of improved knowledge and confidence of trainee chefs/cooks at participating institutes about the attributes, benefits and uses of AEVOO was successfully achieved

TAFE engagement

Evaluation results

Project co-ordinator Aranya Changkaoprom said the relationship with TAFE was integral to the project’s success.

Students across three different TAFE colleges completed the in-class survey, which aimed to measure the extent to which increased knowledge of Australian EVOO (AEVOO) amongst trainee chefs had been achieved. Students were provided with a number of statements about AEVOO and asked to rate their awareness of the concepts both before watching the videos and straight after.

“Throughout the lifespan of the project we engaged with six TAFE colleges to take part in the Olive Oil Food Service Program, three in Victoria and three in New South Wales,” she said.

“To ensure longevity of the project, we encouraged the TAFE colleges to embed the resources within their curriculum so that trainee chefs would have access to them in future.

TAFE teachers were also invited to showcase the videos within their classes and to collect quantitative monitoring data via in-class surveys.

“This allowed us to evaluate the outcomes of the project learning aims from both student and teacher perspectives.”

The statements included:

Versatility of AEVOO in cooking Smoke point of AEVOO

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Recommendations Ms Changkaoprom said a number of recommendations have resulted from the Olive oil in food service program.

These include:

supplementing the educational resources with activities for trainee chefs such as grove tours, competitions and in-class tastings

partnering with peak bodies within food service to continue promotion of the resources

partnering with resource providers that sell their content for the Certificate III in Commercial Cookery course to TAFE colleges, as a cost-effective and timeefficient way of embedding the resources and increasing reach

continued promotion via social media

explore other promotion opportunities such as trade exhibition attendances, marketing AEVOO through food service distributors, and creating content for food service publications

Quality of AEVOO vs imported and refined olive oils

Local AEVOO vs imported olive oils

Different flavour profiles of AEVOO

The survey results showed that

there was a clear shift in students’ reported awareness about Australian EVOO, increasing from being “poor” or “fair” (an average 49% of students) to the majority being “good” or “excellent” (an average of 92% of students).

Each student was also asked to rate their confidence to:

Cook or fry with AEVOO Use AEVOO in both savoury and sweet dishes

And use AEVOO as a dressing The results found there was also a clear shift in students reporting on their confidence to use Australian EVOO, increasing almost two-fold after watching the videos. The analysis showed students went from being “not confident at all” or “somewhat confident” (an average 46% of students) to the majority being “confident” or “very confident” (an average 89% of students).

“In summary, the intermediate outcome of improved knowledge and confidence of trainee chefs/cooks at participating institutes about the attributes, benefits and uses of AEVOO was successfully achieved in the Olive oil in food service program,” Ms Changkaoprom said.

“Results from the teacher phone

interviews and email questionnaire were also generally positive, and they provided some great suggestions for future engagement with trainee chefs.

“Overall teachers found the videos “informative”, “relevant” and “engaging”. They had no suggestions on improving the videos and fact sheets but did suggest supplementing them with a practical component, as trainee chefs are used to being more hands-on.

Naturally we think that’s a great idea and we hope that can happen into the future.

“Putting all of the feedback and findings together, these results are a fantastic outcome of both the education resources and the project overall.”

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Explore sensory skills and quality parameters at Tastebook™/ OliveCare® workshops Identifying flavours and aromas in extra virgin olive oil and table olives is an art – and also sometimes a science. You know it tastes good, or bad, but it’s often hard to pinpoint exactly what IT is among all those other flavours and aromas – and then you have to find the right descriptor. And once you’ve got a handle on just what it is you’re experiencing, do you actually know how it got there?

The answers to these conundrums and so much more are on offer at the program of TasteBook™ and OliveCare® regional workshops, being held across the country over the next six months.

Run by NSW DPI Sensory and Consumer Science Researcher Dr Soumi Paul Mukhopadhyay and OliveCare® Administrator Peter McFarlane, the sensory workshops will help you learn how to recognise – and importantly, describe - the diverse flavour, aroma and taste attributes of Australian EVOO and table olives. They’ll also show you what sets award winners apart from the rest, and explore the quality practices which can determine whether your oil is just olive oil or EVOO and how to look after it.

Learning extension Dr Mukhopadhyay said the joint workshop is unique in that it combines the two olive levy projects for an even greater learning opportunity.

“This project is an extension of the quarterly Tastebook™ program and the OliveCare® Code of Best Practice program, providing face-to-face twoway communication where people can learn from each other,” she said.

“And rather than doing separate consumer workshops, Tastebook™ and grower workshops, etc, it’s all happening under the one program, bringing together the learning

and then sharing that learning with everyone.

“It’ll be really inclusive, bringing together newcomers, experienced and the very experienced, with everyone sharing both their knowledge and their questions.”

Talking the talk One of the main aims of the project, Dr Mukhopadhyay said, is creating a common ground around sensory and quality descriptors.

“Everyone will start from the same level, so that at the end of the workshop everyone is also on the same level. They’ll know how to properly taste an olive oil and an olive, they’ll understand the difference between EVOO and olive oil, gold and silver quality, a medal-winning table olive and an ordinary one, and they’ll all be using the same language when they talk about them.

“Growers and producers know how good their oil and olives are but unless you can describe how good they are in a language that others can also understand, it’s hard to get that message out to your target audience – in this case, the consumers we want to buy and enjoy our local products.

“So it’s about being comfortable communicating what you taste in a way which you know others also understand and appreciate, with the OliveCare® learning providing the crucial information about quality, how to achieve it and how to maintain it and how to maintain it.

“The end game is to ensure that Australian product is superior quality and then to ensure that message is being communicated from the paddock to the plate, through the whole supply chain.

Workshop program Each workshop runs from 9am-5pm, with Tastebook™ sensory training in

Workshop schedule

June Friday, 14 June – Geelong VIC Sunday, 16 June – Wangaratta VI Monday, 30 June – Wagga NSW

August (Two workshops) WA – details TBC

September Friday, 20 September – Roseworthy SA

October Hunter Valley, NSW – details TBC

November (Two workshops) Tasmania – details TBC Toowoomba, QLD – details TBC

the morning and OliveCare® quality training after lunch. Participants are then invited to join the presenters a local venue for refreshments and/ or a meal, providing an additional opportunity for one-on-one questions and discussion.

Workshop participants will gain an understanding of:

how to undertake sensory

evaluation of olive oil and table olives

varietal and regional sensory profile differences

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the objectives of the OliveCare®

the risk factors that accelerate the

olive oil chemistry and testing -

how to recognise olive oil defects

how to read an EVOO laboratory

how to access OliveCare® web

the purpose of EVOO ‘freshness

how to prepare a food quality plan

how to determine the potential

Each workshop also features presentations by regional experts and medal-winning producers, so check out the program for your workshop when you book.

Code of Best Practice program what we test for and why? test report testing’

shelf life of EVOO

breakdown of EVOO and their causes

based e-learning resources for EVOO or table olives.

Who’s invited?

Research Recap PROJECT NAME: Australian Olive Industry Sensory Training (OL17003) PROJECT AIM: To enable recognition and communication of the diverse flavour, aroma and taste attributes of Australian EVOO and table olives, and to promote practices which ensure that Australian product is consistently of superior quality PROJECT PARTNER: NSW Department of Primary Industries PROJECT FUNDING: Hort Innovation Olive Fund PROJECT DURATION: One year

Providing hands-on, interactive learning for participants across all levels of industry knowledge and experience, the workshop will benefit olive growers and processors, olive oil judges and with anyone simply wanting to gain a better appreciation of the flavour nuances of EVOO and table olives.

workshops and register on-line through Eventbrite on the OliveBiz website: www.olivebiz.com.au/ events.

For more information contact Dr Soumi Paul Mukhopadhyay on 0409 283 581 or via email at soumi.paul. mukhopadhyay@dpi.nsw.gov.au.

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

Hort Innovation is the grower-owned, not-forprofit research and development corporation for Australian horticulture.

The 11-session workshop series is being held in regional and capital cities across Australia between May and November this year. The cost for the full-day program is just $40 for levy payers and $50 non-levy payers, including morning tea, lunch and afternoon tea.

See the updated schedule of

Olive Fund snapshot

Currently underway: 12+

As a levy payer, the Hort Innovation Olive Fund is your R&D fund, invested along with Australian Government and AOA contributions, into initiatives to help growers be as productive and profitable as possible.

Levy collected in 2017/18:

It’s important that all stakeholders know what their levy dollars are being used for – and just as importantly, what they’re achieving for the industry. Not everyone has time to read the fine print, so here’s a snapshot of current Olive Fund investment activity:

That’s a pretty good return on investment!

investments

Ready for you to use: 8+ resources and reports $414,642

Invested in R&D in 2017/18: $551,750

Potential impact of industry SIP: $25 million

Find olive industry resources to help your business grow You can access research reports, publications, fact sheets and more relating to Olive Fund R&D activity

in the Growers section of the Hort Innovation website www.horticulture. com.au/growers/olive-fund/

Learn more about the Olive Fund And if you want to know more about the Olive Fund, there’s an overview of how it works and how it’s managed here https://www. horticulture.com.au/growers/ olive-fund/fund-management/.

You can also download the Olive Fund 2017/18 Annual Report, the Olive Fund Strategic Investment Plan (full and At A Glance versions) and 2017/18 financial documents including R&D project expenditure and the financial operating statement.

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

Feature

Weather Gone Wild: facts, forecasts and a call for action With weather increasingly influencing outcomes across groves – and the livelihoods of growers – the latest Climate Change Council report is a must-do read, providing a snapshot of both current and forecast weather trends. For many, it will also provide a call to action on greenhouse gas pollution, and crucial information for future grove management planning.

It’s a pretty frightening read but an important one, particularly for anyone in agriculture. The Climate Change Council’s report Weather Gone Wild: Climate ChangeFuelled Extreme Weather In 2018 has found that climate change is increasing the frequency and severity of extreme weather – and that it’s set to continue into the foreseeable future. Temperatures near 50 degrees and bushfires ravaging rainforests are “the new normal for Australia” and the science shows that they are undoubtedly being driven by climate change.

The report provides a snapshot of major extreme weather events in 2018, both in Australia and globally, and discusses how climate change is influencing extreme weather events – intense heat and rainfall, droughts and drying, tropical cyclones and bushfires. It outlines major temperature records that were broken during the year, and significant extreme weather events which occurred, again covering both Australia and the global picture.

Significantly for our industry, it also looks at the economic loss caused by these weather events – losses which are currently being felt by many olive producers.

It’s a long and comprehensive report, so here’s an overview of the major findings, along with excerpts highlighting some of the detail most relevant to our industry.

Key findings

The past four years have been the four hottest years on record for global surface temperature, continuing a long-term warming trend: • globally, 2018 was the fourth hottest year on record for surface temperature, following 2017 (third hottest), 2015 (second hottest) and 2016 (the hottest); • the global average surface temperature in 2018 was between 0.9 and 1.1°C above temperatures in the late 19th Century (1880-1900); • in Australia, the surface air temperature for 2018 was 1.14°C above the 1961-1990 average, making 2018 the third hottest year on record; • 2018 was the warmest on record in the oceans, surpassing the previous record set in 2017; • globally, the 20 hottest years on record have been in the past 22 years and in Australia, nine of the 10 hottest years on record have occurred since 2005.

Climate change is increasing the frequency and/or severity of extreme weather, with 2018 being a year of wild weather both globally and in Australia: • all extreme weather events are being influenced by climate change, as they are occurring in an atmosphere that contains more energy than 50 years ago;

• extreme weather events during 2018 are part of a trend of increasing extreme weather since the 1980s, both globally and in Australia; • in 2018, Australia experienced extreme heat across many parts of the country, severe bushfires affected parts of South Australia, New South Wales, Queensland, Victoria and Western Australia, intense rainfall triggered flooding in northern Queensland, Hobart and southwest Western Australia, and drought conditions persisted across southern Australia; • globally, in 2018 the United States was plagued by a series of intense hurricanes in the southeast and record-breaking wildfires in California, severe drought created a crisis for Cape Town’s water security, the Nordic region was hit with extreme heat in Norway and Finland and fires in Sweden, and a series of extreme weather events brought both extreme heat and extensive flooding to many parts of Japan.

The impacts of extreme weather during 2018 have been damaging and costly: • globally, economic losses associated with weather-related disasters in 2018 are estimated to be US $215 billion; • insurance companies in Australia paid out more than $1.2 billion in claims following major extreme weather events during

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 31

Feature

19 80 19 8 19 1 8 19 2 83 19 8 19 4 8 19 5 86 19 8 19 7 8 19 8 89 19 90 19 9 19 1 9 19 2 93 19 9 19 4 9 19 5 96 19 9 19 7 9 19 8 9 20 9 0 20 0 0 20 1 0 20 2 03 20 0 20 4 0 20 5 0 20 6 0 20 7 0 20 8 0 20 9 10 20 1 20 1 1 20 2 1 20 3 1 20 4 1 20 5 1 20 6 17

Number of events

2018. This represents just a small proportion of the total cost of extreme weather to the 800 Australian economy; 700 • the current drought in eastern Australia is forecast to cut the country’s GDP growth in 600 2018-19 by up to 0.75% or $12.5 billion.

500 To slow and eventually stop the increase in 400 the frequency and severity of extreme weather, Australia needs an effective national climate policy 300 that drives down greenhouse gas pollution deeply 200 and rapidly as part of a global effort: • the Federal Government’s current climate policy 100 is an abject failure, with greenhouse gas pollution 0 increasing over the past four years; • tackling climate change effectively requires a credible national policy to drive down greenhouse gas pollution across all sectors: electricity, transport, industry, agriculture and land use; • to do our fair share of meeting the Paris climate target, Australia’s greenhouse gas pollution levels must be reduced by 45-65% below 2005 levels by 2030, as recommended by the Climate Change Authority in 2015; • Australia is currently not on track to meet its much weaker 2030 target of 26-28% reduction in greenhouse gas pollution below 2005 levels.

Long-term trend

“The extreme weather events of 2018 are the latest in a long-term trend of worsening extreme weather, both in Australia and globally, as a result of climate change. Over the past several decades, heatwaves in Australia have increased in duration, frequency and intensity in many parts of the country; southern Australia has experienced a rainfall decline in the cooler months, heavy rainfall events have accounted for an increased proportion of total annual rainfall, and extreme fire weather days have increased at 24 out of 38 sites (CSIRO and BoM 2015).”

Geophysical events Storms

Floods and mass movement (wet) Extreme temperatures, droughts and wildfires

Figure 5: The number of natural catastrophes worldwide has been rising steeply since the 1980s. Red shows geophysical events, while the other colours show weather/climate-related events. Green changes in the number of storms; blue shows changes in floods and wet mass movement caused by intensive rain; yellow - changes in extreme temperatures, droughts and wildfires. Source: Climate Council, adapted from Munich RE (2018) NatCatService Database Munich RE 2018.

“In 2018 southern Australia experienced its second driest Autumn on record since 1900, worsening prior rainfall deficiencies.”

Proof and predictions

“Attribution studies - where models are used to examine how much more likely extreme weather events were as a result of climate change - have clearly linked the increase in extreme heat events to climate change. For example, Australia’s record hot year of 2013, when mean temperatures were 1.2°C above the 1961-1990 average, would have been virtually impossible without climate change (Knutson et al. 2014; Lewis and Karoly 2014).

Likewise, the marine heatwave that caused widespread coral bleaching of the Great Barrier Reef during 2016 was made 175 times more likely due to climate change (King et al. 2016). Extreme heat events are projected to continue to increase if greenhouse gas pollution continues along a business-asusual trajectory.”

Drought

Figure 6: National and regional climate snapshot, 2018. Source: Climate Council, adapted from BoM (2019) Annual Climate Statement 2018.

32 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

“In Australia, it is clear that climate change has influenced rainfall in the southeast and southwest corners of the continent (CSIRO and BoM 2018). Precipitation patterns have changed markedly in these regions, with a pronounced drying trend during the cool season (April – October), which is also

Feature

Figure 10: Maps show locations where temperature records were broken during the November Queensland heatwave event: a) sites where November minimum (orange), maximum (pink) and annual maximum (red) records were set; b) sites where records were set for consecutive days over 35°C (orange), consecutive days over 38°C (pink) and consecutive days over 40°C (red). Source: Climate Council, adapted from BoM (2018) Special Climate Statement 67.

A

B Nov min temperature

> 35°C

Nov max temperature

> 38°C

Annual max temperature

> 40°C

Cooktown

Cooktown Cairns

Cairns

Townsville

Townsville Mackay Rockhampton

Brisbane

the growing season. In the southeast of Australia, rainfall has declined by around 11% since the late 1990s (CSIRO and BoM 2018). In the southwest of Australia, May to July rainfall has decreased by around 20% since 1970.”

Occurrence rate

“Overall, climate change is driving a long-term increase in the number of extreme weather events worldwide. As a result, the number of climate-related natural catastrophes has been rising steeply since the 1980s (see Figure 5).

“The most damaging extreme weather events are often the result of combinations of variables, such as simultaneous low rainfall and heat (leading to drought), or co-occurring heavy precipitation, strong winds and sea level rise leading to storm surges and coastal flooding. These are called compound extremes. Climate change is increasing the frequency of some types of compound extremes.”

Australian heat and rainfall records in 2018

“A national and regional 2018 climate summary is shown in Figure 6. In addition, numerous temperature and rainfall records were broken (both for high and low rainfall).

Records are sourced from BoM’s climate archives (www.bom.gov.au/climate/current/ statement_archives.Shtml). The dataset for temperatures extends back to 1910 and for

rainfall to 1900. Long-term averages are for the period 1961 to 1990.

Economic impact

“The estimated insured loss value from the series of storms (east coast of NSW-Ed) is $871.3 million (as at January 17) making it the costliest extreme weather event of the year for the insurance industry and amongst the top 20 most expensive events in terms of insured losses of all extreme weather events in Australia extending back to 1967 (ICA 2018; AFR 2018b). Overall, insured losses from weather-related extreme weather events cost $1.2 billion in Australia in 2018.

“The drought across eastern Australia during 2018 is expected to cut the growth rate of GDP in 2018-19 by up to 0.75%.”

Call to action

The authors conclude that: “Climate change will increasingly influence extreme weather. In Australia, extreme rainfall events are projected to become more intense, more frequent and hotter days are expected, harsher fire weather is expected in the south and east, and time in drought is projected to increase across southern Australia with a greater frequency of severe drought (CSIRO and BoM 2015). The magnitude of these trends depends on the future rate of greenhouse gas pollution here and around the world.

Extreme weather in Australia during 2018 The report provides a monthly synopsis of the most notable extreme weather events across the country, as follows: January: heatwaves, bushfires and tropical cyclones February: Tropical cyclone in Western Australia March: Tropical cyclones and flooding in Queensland, bushfires in Victoria and New South Wales April: record summer-like heat and bushfires

34 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Mackay Rockhampton

Brisbane

“To slow and eventually stop the increasing trend of more frequent and severe extreme weather events, global greenhouse gas emissions must be rapidly and deeply reduced to achieve net-zero emissions over the next two to three decades. Australia must do its fair share in this global effort by adopting a credible climate policy that tackles greenhouse gas pollution across all sectors of the Australian economy.

Fortunately, the benefits of doing so are many and the solutions are at our disposal.”

So, olive growers, as an industry we need to prepare – and to act. Now. Of 131 studies published in the Bulletin of the American Meteorological Society between 2011 and 2016 investigating the influence of climate change on extreme weather, 65% found that the probability of the event occurring was increased due to climate change caused by humans. That means we can all play a part in influencing the future of our groves, olive businesses and the world we and our families live in. And we must.

Source - Weather Gone Wild: Climate change-fuelled extreme weather in 2018.

Authors: Will Steffen, Annika Dean and Martin Rice.

The Climate Council is an independent, crowd-funded organisation providing quality information on climate change to the Australian public. Access more information, and download the full report, at www.climatechange.org.au.

May: intense rainfall and flooding in Hobart, storms in southwest Western Australia June, July, August, September: rainfall deficiencies worsen drought; warm, dry conditions bring bushfires October: supercell storms hit Queensland November: heatwaves and fires spread across Queensland December: cyclone in Queenslandd, severe storms across the eastern states

New Zealand - Focus Grove Project

The project consultants have been free with both information and demonstration throughout the project.

ONZ Focus Grove Project: success on display at final Field Days This report outlines the remarkable outcomes achieved by the Focus Groves over the course of the now-completed fouryear Olives New Zealand Focus Grove Project. It reflects the observations of project consultants Andrew Taylor and Stuart Tustin, and discussions with attendees, during the final round of Focus Grove Visits and Field Days held in March.

Read and be inspired!

Focus Groves status Ngatarawa (Aquiferra), Hawke’s Bay Bob Marshall and Shona Thompson welcomed 26 people to the Field Day. Andrew Taylor noted that there was no sign of Anthracnose after following the recommended new regime at flowering using Protek, the fungicide used in apple orchards to prevent summer rot. As a result all catkins have developed into fruit. Note: the Anthracnose Bulletin on the ONZ website/Focus Grove tab has full details of the regime.

There were now bunches of fruit (up to 10 berries) vs single fruits previously. A high level of fruit set was evident and the crop load was looking at least as heavy as 2018, potentially greater.

Stuart Tustin commented on the healthy canopy with dappled light. New growth with healthy leaves and new flower buds for next year was evident. The trees are in very good shape because of the aggressive pruning regime two years ago. Cercospora has now been controlled again and there is very little sign of unhealthy leaves.

However, scale has appeared in the grove, perhaps because of longer wet followed by hot weather, and spraying is required in December/January. There is evidence on fruit now but it can only be addressed at pruning time in summer. The message is that people need to be out in their groves looking at trees regularly.

Bob Marshall commented on 2m of branch with no canopy; Stuart said this enables light and spray penetration and can be addressed during the subsequent pruning.

Olives on the Hill, Northland

Owners Chris and Linda Smith welcomed 27 attendees to Olives on the Hill, where the coppiced and grafted trees have blossomed.

Stuart said with some thinning the coppiced ones will become model trees. Coppicing trees is a fast track to get them into shape, especially given the size, height and width of trees in many NZ groves. It is best to do a row or several at a time for spray effectiveness.

The Smiths say in hindsight they maybe should have coppiced the full grove and brought in bulk oil to continue satisfying market demands and protect their brand. This would avoid a grower ending up with a huge crop and no established market.

The aim at Olives on the Hill has been to rework trees but maintain a level of production over the four-year period via a mixed approach including coppicing and reworking. Generally trees were now widely open in a vase shape with the next prune evident. There was very little leaf loss, nor any evidence of Peacock Spot and Cercospora, as these diseases have been progressively suppressed. However some scale is apparent and will be seen clearly when pruning.

Andrew said Northland is pushed to harvest early because of rain and the threat of Anthracnose. The climate is not typical of olive growing regions internationally because of wetness and vigorous growth. The other challenge is that olive trees require management 12 months/year and growers cannot back off, particularly the spray regime.

Olives on the Hill will continue with major branch removal after harvest as some are out of range of the sprayer and harvester.

However, the trees are looking much healthier due to the successful pruning: most have now been totally rejuvenated, with regrowth now compensating in production. Extension growth is facilitated by tree and leaf health.

There is potentially a larger crop than last year and Andrew noted it is now important to look at what is needed to maintain and further Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 35

New Zealand - Focus Grove Project

Focus Grove tree crops have transformed from single fruits to impressive bunches.

Healthy new growth is abundant across all of the Focus Groves.

increase productivity – e.g. soil/tree nutrition, maybe opening the tree out more. There was no sign of nutritional issues in the grove, however.

Stuart said the ideal tree size for effective and efficient management and production is up to 5m, and that the answer to addressing biennial bearing is to get trees healthy through the spray program.

Improvements should be seen in the second year and thereafter.

Stuart emphasised the need for a continuing spray program and that, while Cercospora and Peacock Spot had been addressed, this has highlighted the problem with Anthracnose which had previously been masked. The new treatment recommendation appears to have been effective but more work is required to ensure ongoing effectiveness.

He noted that the recommended Growsafe programme says there is no withholding period for glyphosates, while Horticentre suggest a month before harvest, essentially for effectiveness.

Leafyridge, Wairarapa

Craig and Ruth Leaf-Wright welcomed over 50 people to Leafyridge Olive Grove. Andrew started with a project recap then Stuart discussed the restructuring underway at Leafyridge. Transformation has occurred across the grove: trees are notably smaller and healthier, and more vase shaped. There are no bare limbs, plenty of leafy canopy and fruit from top to bottom, plus extension growth for next season with buds apparent. The initial recommendation of taking out major limbs to allow new growth to develop has been extremely affective.

The project target had been to consistently harvest 15kg/tree, from a national average of less than 10kg. Leafyridge is now at 25kg/tree, with another two years to reach optimum production. Consistency is key and biennial bearing has been addressed via the Focus Grove methodologies.

However, while the trees at Leafyridge have an excellent crop, they are showing some stress and irrigation is required. Stuart talked about adding to the organic layer around trees by putting mulching back, aiding water retention and better use of water.

There was discussion around the difference in pruning for mechanical machine vs hand harvesting with battery operated harvesters. Also of a Northland grove where trees had been neglected and overgrown, with a typical biennial harvest of 25kg and no harvest the next year. Now the average is at least 25kg/year consistently, with 2018 the best crop ever and the current crop load looking as good.

Andrew raised the issue in Northland being the inability to get out into groves to spray safely in wet conditions, which is also an issue for Nelson groves.

36 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Bel-Hamed and Terrace Edge, Canterbury

The Field Day commenced at the Bel-Hamed grove where the owners have been following the Focus Grove principles for five years. The trees look extremely healthy, with very good four-year leaf growth, and biennial bearing has been eliminated. Providing a great example of the benefits of following the FGP programme, Bel Hamed is looking to have more than 25kg/tree.

The principal visit was then conducted at Terrace Edge, the Canterbury Focus Grove, hosted by Bruce and Jill Chapman. The visit again started with a project recap, noting that 2018 had been a bad year for Canterbury with Anthracnose ruining a number of crop loads.

Out in the grove the Frantoio crop was looking light and some trees have very little crop but with better indication for next year with good regrowth and regeneration. Leccino is looking improved at maybe 10kg/tree, although fruit is smaller and more water needed. Pendolino has bunches.

Cercospora, Peacock Spot and scale are evident but the latter is

New Zealand - Focus Grove Project

This laden tree in the Bel Hamed grove, with fruit from top to bottom, is typical of the 2019 Focus Grove crops.

much reduced following spraying two years in a row. Anthracnose also appears reduced. This was a significant issue last year where fruit was infected - appeared okay but rotted rapidly once harvested.

Stuart commented the grove was much improved on last year across all varieties. Trees are opened up and most have lush leaves and reasonable fruit load. Double line irrigation is now underway.

He noted this is an “on year” for Canterbury, which differs from other regions due to lack of rain – e.g. fruit is significantly smaller.

Given the lack of rain, the crop is still looking pretty good with some trees on track for 10+kg. Good new extension growth should see good return flowering - a significant step forward from last year – however the dry and windy climate creates a challenge to producing the same volumes as other regions. It was noted that new growth does not show disease but is at high risk of being infected by rain splash from infected branches.

A healthy canopy is the key criteria, and without this there is no point in looking at other aspects. It is better to thin the crop in January to a sustainable load, especially if access to water is an issue, helping prepare trees for the next year and ensure ongoing viability.

Now in an improved EcoSolution * For the control of black scale in olives Improved safety profile: previously schedule 5, now unscheduled

Kakariki, Nelson

The Field Day at Kakariki Olive Grove was hosted by Ray and Brenda Gregory, with 25 attendees.

Andrew commented on the green and healthy grove despite the proximity of recent fires. There was lots of fruit top to bottom, good clusters and good extension growth. The potential is for their bestever harvest, 25-30kg/tree and some up to 35kg - the largest cropload of all Focus Groves, even accepting the trees are also the largest.

Stuart noted that laden trees may not be ready to harvest until a week or so after usual. With more rain predicted prior to harvest, fruit will plump up with good yield.

The trees are now in their final stage of restructuring, with typically

www.sumitomo-chem.com.au * Water based solution. Admiral® is a registered trademark of Sumitomo Chemical Co. Ltd.

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 37

New Zealand - Focus Grove Project

only one branch left for removal. This will take out productive wood but will open trees up more. After major cuts there is a need to leave regrowth for several years for new branches to self-select the survivors: one or more may flop over and will need removing.

It would not make sense to remove new growth until it is evident which will be the best. Trees that had been coppiced four years ago are now rejuvenated and look to have a similar crop load to others in the grove. They are now ready to have internal branches removed.

Kakariki used Protek at flowering and the results were evident. They had also applied Boron and were looking to do lime, based on soil tests. Overall there was a good clean canopy, with very little evidence of disease.

Very minor signs of Anthracnose were evidenced by a few brown buds or sticks.

It was recommended to get a spray on immediately after harvest if possible, but the issue with unsafe wet conditions was recognised. The creeks and large drains have also been cleaned out which has improved air movement across the grove.

Andrew recommended to harvest Picual early for flavour, and to avoid the threat of Anthracnose and frost, and Frantoio also then for volume.

Note: this is the only Focus Grove to operate their own mill on site and thus have more control over harvest timing.

Grower input and feedback

Andrew Taylor acknowledged the contribution of the Focus Groves to the success of the Project, from initial involvement and the capital investment required to their increased operational costs in implementing the spray programme and pruning regime.

The Focus Grove owners have allowed open access to their groves, warts and all, Trees coppiced four years ago are now rejuvenated and carrying good crop loads. and been open for all comers to hear the comments (sometimes quite pointed) and The vastly improved tree health is apparent across all of the Focus recommendations. They had also facilitated social activities, and Groves, with very little or no disease and plenty of lush leaf. Tree hosted the consultants and other guests overnight.

At all of the Field Days there was extremely positive comment from structure has also dramatically improved, enabling light and spray attendees about the knowledge and advice transferred and gained. penetration and ease of effective harvest.

The 2019 crop-load is looking impressive and the harvest tonnage There was overwhelming support for a new project to continue with the focus on increasing and maintaining grove productivity, looking should prove unquestionably the success of the project. The project at sustainable and alternative approaches as well as continuing with target of 15kg/tree has been met and typically exceeded by all groves current methods, also at nutrition and the impact on harvest and yield. who have implemented the methodologies: most are now reporting an average of at least 25kg/tree, exceeding the target by 70%, and some are exceeding 35kg. Yield also appears increased.

Summary Conversely, groves not following the project recommendations All of the Focus Groves, and others, that have followed the recommended programme for proactive disease and canopy have reported a poor 2019 crop-load and some will have no harvest management have shown dramatic improvements. Indeed most of at all.

It has been exciting and rewarding to see the progress the these groves have reached an exemplary stage, while the others are Focus Groves and others have made, which has exceeded initial well on their way.

At earlier Field Days all Focus Groves showed a loss of flowering expectations. due to Anthracnose infection, with northern groves reporting a This is an edited version of the sixth and final report of the Sustainable resultant substantial loss of fruit. Recommendations provided in an Anthracnose Bulletin prepared as part of the project have been Farming Fund Project 404831: Increasing the Market Share for New hugely successful: not only has Anthracnose been averted, the trees Zealand Olive Oil. All reports and full details of the project can be found on the Olives New Zealand website: www.olivesnz.org.nz. are now producing bunches of fruit rather than single berries.

38 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

New Zealand

2019 NZ EVOO Awards As usual, medals and multiple ‘Best of’ category awards are up for grabs, with major awards presented at the NZ EVOO Awards Dinner, being held on Saturday, 12 October at The Bolton Hotel, Wellington.

The 2019 New Zealand Extra Virgin Olive Oil Awards is set to be a hot competition: the increased quality achieved by groves following the recommendations of the Focus Grove Project has raised the bar substantially, and the outstanding success of local producers at the New York competition has spurred keen interest in this year’s event.

Undoubtedly the most prestigious and important accolades for the New Zealand industry, the NZ EVOO awards provide invaluable peer review for entrants and unequalled marketing promotion and recognition for winners.

The schedule

Entries will open on Monday, 12 August and close on Friday, 13 September. Information packs with entry forms will be emailed to all eligible Olives NZ members in August, and will also be available for download on the Olives NZ website.

2019 NZ EVOO Awards key dates:

International judging panel

The 2019 event once again sees a high-calibre international judging panel, combining expertise from Spain, Australia and New Zealand.

Leading the panel is Head Judge Dr Agusti J. Romero from Spain. He will be joined by senior Australian judges and sensory

experts Helen Taylor and Dr Soumi Paul Mukhopadhyay, and New Zealand judges Hilary Fenemor, Peter Coubrough and Raffaela Delmonte.

• Entries open - 12 August • Entries close - 13 September • Awards Dinner - 12 October, Bolton Hotel, Wellington More information – www.olivesnz.org.nz

Food Act 2014 now mandatory for all producers

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three olive industry relevant programme categories: • National Programme One for growers • National Programme One with bottling exemption (conditions apply) • National Programme Three for all others, including processors.

The templates are available for $250 each (incl GST) and have been well received by Councils and MPI. For further information on the templates and the registration process contact Olives NZ EO Gayle Sheridan at admin@olivesnz. org.nz, and find out more about the Food Act 2014 requirements at www.mpi.govt.nz/food-safety.

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

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It is now mandatory for all New Zealand producers to be registered with a National Programme under the Food Act 2014. Producers need to be registered with their local Council, who will then verify and register their National Programme documentation.

The national programmes apply for lower and medium risk businesses. Producers utilising the programmes don’t need to use written food control plans but must register the business, meet food safety standards, keep some records, and get checked.

There are three levels of national programmes, which are based on the food safety risk of the activities a business does. To assist growers with their registration, Olives New Zealand has created templates to simplify documentation preparation for each of the

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

Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 39

Olive business

Waste not, want not: what if we used the WHOLE olive, not just the oil?

Fat and Oils Institute, Spanish National Research Council (CSIC), Seville, Spain & Solid Waste Management group, School of Civil Engineering, University of Queensland, QLD

In 2017 we ran a feature “Olive waste - trash or treasure?” by researchers at NSW DPI and Charles Sturt University, looking at the potential of value-adding through biophenol extraction from olive waste. This Spanish-Australian collaborative report adds another dimension to the topic, introducing a multi-phase process which utilises the entire waste product – and even generates its own power.

The problem of waste

Until the beginning of the 18th century, potatoes were farmed in European fields so that the cattle could feed on the leaves and the plant. The potatoes themselves were not used or eaten and were left to rot on the ground. In today’s society, when a vast majority of the population are passionate about sustainability, it seems inconceivable that such wasteful excess could occur – yet this is exactly what is currently happening within the olive oil industry.

… in olive oil production

Olive oil has been consumed by humans for thousands of years.

It is well-known for its impressive health benefits; it has antioxidant properties and also contributes to the prevention of chronic illnesses such as cardiovascular disease and cancer [1].

These extraordinary properties are due to the presence of the bioactive compounds, such as polyphenols and sterols, however only 2% of these compounds pass from the olives to the oil during the extraction process. The rest is concentrated in the alperujo (olive mill solid waste), the residue formed by the seeds, skins and fibres of the olive during the manufacture of the oil in the oil mills.

The alperujo is also generated in greater volume than the oil itself: from each ton of olives, 200kg of oil and 800kg of alperujo are obtained. In Australia alone, the amount of alperujo generated each year could fill more than 30 Olympic swimming pools.

Finding solutions

So, where do we put all this alperujo?

The magnitude of alperujo represents a huge danger to the environment, which is why oil manufacturers are now being forced to find a way to control it. At a global level, alperujo management focuses on obtaining energy by direct incineration or composting, which is an option that requires little investment, and offers small economic benefits.

However, experts from the Instituto de la Grasa (Seville, Spain), the most prominent research centre worldwide in olive oil studies, have recently experienced a breakthrough. Over the past few years, they have developed a novel system that stops considering the alperujo as a mere waste to be treated. According to their findings, the alperujo has an enormous economic potential thanks to the possibility of recovering the bioactive compounds that can be used in cosmetics, pharmacy, food supplements, etc. In addition, alperujo can also be used to generate energy and obtain nutrients for agricultural soils.

40 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Figure 1: Scheme of the proposed biorefinery system for the alperujo valorisation.

Multi-phase process

Researchers from the Instituto de la Grasa have successfully developed a process by which, through several steps, they can recover the bioactive compounds, along with energy and nutrients for the soil (Figure 1): Pre-treatment Since the bioactive compounds form part of the olives themselves, a pre-treatment is required to release and extract the compounds.

This step can potentially consume a lot of energy.

Extraction Phenols are recovered using a patented process which allows the recovery of more than 75% of the bioactive compounds.

The sale of these compounds can provide a huge economic benefit

Olive business

since its price in the industry is very high. For example, hydroxytyrosol, which is the main bioactive compound in the olive oil, can cost up to $8000/kg. This price is due to its valuable applications in cosmetics, pharmacy, as an antioxidant, or even as a food preservative [2].

Anaerobic digestion After recovering the phenols, the volume of the alperujo has not substantially decreased. Researchers have demonstrated that the pre-treated alperujo is a viable substrate to anaerobic digestion, a process where micro-organisms can feed on organic matter and transform it into biogas. Biogas is a fuel that can be used to obtain heat and electricity, similar to butane from domestic cylinders. The generated energy can be used for the pre-treatment of alperujo or as another source of extra income. In addition, the residues that remain after anaerobic digestion can be used as fertilizer for the field, allowing the recovery of nutrients and for everything to be involved in a sustainable circle.

Economic factors

According to one of the studies published by this group of scientists [3], the economic benefit that could be obtained from the alperujo by means of this system would be almost eight times greater than that which could be obtained from olive oil. Specifically, $3900 could be obtained from the alperujo compared to $500 from extra virgin olive oil, for each ton of olives. In fact, the process proposed by the authors would remain profitable even though the market price of hydroxytyrosol (the main bioactive compound in the alperujo) has decreased by 87%.

Australian application

How is it that no one is currently doing this?

Actually, there is already a company in Spain that is dedicated to the recovery of bioactive compounds from alperujo. However, the

severe economic crisis of the last ten years has caused European companies to opt for solutions that require less initial investment, although this also mean losing an opportunity to obtain unique benefits.

The application of this technology could be highly successful in Australia. The favourable economic capacity of the country, the social interest in compounds that can be beneficial for health, and greater environmental awareness make Australia a perfect setting for its implementation.

This technology has the potential to revolutionize the Australian olive oil sector, which would result in an immense economic benefit and a huge improvement in its global competitiveness.

Research contacts:

Fat and Oils Institute, Spanish National Research Council (CSIC), Seville, Spain: Dr Fernando G. Fermoso - fgfermoso@ig.csic.es; Solid Waste Management group, School of Civil Engineering, University of Queensland, Australia: Dr Antonio Serrano - a.serranomoral@ uq.edu.au.

References: 1. Rubio-Senent, F., et al, New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities. Journal of Agricultural and Food Chemistry, 2012. 60(5): p.

1175-1186.

2. Ciriminna, R., et al, Extraction, benefits and valorization of olive polyphenols. European Journal of Lipid Science and Technology, 2016.

118(4): p. 503-511.

3. Serrano, A., et al, Olive mill solid waste biorefinery: High-temperature thermal pre-treatment for phenol recovery and biomethanization. Journal of Cleaner Production, 2017. 148: p. 314-323.

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 41

Olive business

Choosing olive varietals Lessons learned within our now-maturing industry are increasingly seeing growers replacing some or all of their unsuitable varietals, while other groves are expanding and new ones are being established. Which leads to the choice of variety/ies for your grove. Here’s some practical information to contemplate when making your decision.

The search is always on for the ever elusive ‘best’ variety of olive. Which is the best oil variety? Which variety gives the nicest-flavoured table olives? In the olive industry, as with any horticultural industry, the ‘best’ variety has many variables.

The better question to ask, although more difficult to answer, is ‘Which varieties best suit my property’s climate and will in the long term give me the greatest quality and financial returns?’

Each variety has its strengths and weaknesses and must be judged in light of both. In addition, each person (consumer) has their own personal preferences of oil types and fruits and ultimately, it is the final consumer who will be the judge of quality and variety.

With these points in mind, we can begin to assess how many varieties a grower should plant to assist a strong market position and the best possible economic returns. There are a number of things to consider:

Pollination

Some varieties are self-fertile (e.g.

Arbequina, Frantoio), while others will need another varietal to pollinate (e.g.

Manzanillo, Leccino). In general, groves should have at least three cultivars to assist with pollination and to improve fruit set. Research has now identified which oil cultivars are best for pollinating each other.

Market position

Strong market position is a major key to economic success. As with a food store, the quality and variety of products sold influences buyers towards or away from a business. Whether you are planning to process and market your own oil and fruit, or simply sell your fruit directly to a

processor, having only one variety may limit your ability to sell efficiently.

For example, if you are selling one variety of fruit and one variety of oil direct from your property in a ‘cellar door’, then your neighbour who has three varieties may attract more customers. The producer with a number of varieties and presentations has a stronger market advantage because buyers will often purchase ‘one of each’ just to try them, thereby increasing turnover.

Blending

The success of a good wine often lies in the blend of grape varieties used in its processing.

It is the same with olive oil. Although varietal oils are becoming more common, by far the majority are still blends of various varieties to give particular flavours. Increasingly, the palate of the final consumer determines the type of oil sold and the blend of varieties within that oil.

Varietal oils have very individual characteristics which are not always as widely accepted as blended oils. Therefore, having a number of varieties available for blending increases the marketability of any grove’s produce.

Cropping variation

Alternate bearing and seasonal climatic changes also affect the economy of an olive grove. Alternate bearing can be somewhat controlled with various pruning, irrigation, tree spacing and varietal choices, and a dry year can be corrected with additional irrigation. However, each variety reacts in its own way to such factors and having a small spread of varieties reduces the possible economic effects.

More is not always better

By now you may be thinking, “If two

42 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

varieties are better than one, then 10 are even better!” Although seemingly logical, this is definitely not always true in an olive orchard.

The first obstacle is harvest timing.

Although a large grower may want to spread the harvest period over as long a period as possible, and therefore choose varieties which range from very early maturing to very late, it is not economical for a contract harvester to visit a small grove two or three times during a season as each group of varieties ripens. With a small to mediumsized orchard of three varieties, it is often best to have two which ripen early and a mid, or two mids and a late. Harvesting can all be done at once when two varieties are at their peak and the other is either still green or fully black.

From a table fruit perspective, it can be very difficult to process olives of various sizes and ripeness. As such, it is better to perfect the processing of a few varieties rather than producing average quality fruit of many.

Summary

This article is not designed to deter growers who are planning to specialise in the production and marketing of a single varietal olive product. Ours is a world of specialisation, and often it is the specialists who are succeeding in all facets of business.

Indeed it has been said that, “It’s OK to put all of your eggs in one basket, but you’d better keep a good eye on that basket!”

There are arguments for and against many of the above points. However, for the majority of growers – particularly small to medium operations - about three varieties will give the best economic returns.

Source: About olive trees/Number of varieties to plant - www.oliveaustralia.com.au.

Olive business

Best Practice Series

The OliveCare® program is all about helping olive producers achieve quality. With that aim, the Best Practice Series of articles discusses how to increase the yield of premium EVOO through best practice management strategies from the grove to the consumer.

How to read an olive oil test report Peter McFarlane, AOA OliveCare® Administrator

Adding ‘EVOO’ to your olive oil label is what all producers strive for and doing so involves ensuring it really is extra virgin quality. Which means having your oil tested – and then trying to decipher the report. To simplify the process, OliveCare® Administrator Peter McFarlane has prepared this easy reference guide, providing user-friendly explanations of the terms so many of us find difficult to comprehend. Importantly, it also provides reminders and insight into the factors which affect the various quality parameters, and ‘best practice’ levels to strive for.

Research evidence around EVOO quality suggests that: • fresh and well processed oils have Free Fatty Acid (FFA) values of ≤0.4 (Australian Standard ≤0.8) • fresh and well processed oils have Peroxide Value (PV) values of ≤12 (Australian Standard ≤20) • fresh and well processed oils should show UV Absorption K232 values under 2.00 and K270 values under 0.18 (Australian Standard K232 values ≤ 2.50 and K270 values ≤ 0.22) • fresh good quality oils will have around 90% of 1,2 1,2 Diacylglycerols (DAGs) and will decrease 20-25% per year under proper storage conditions (Australian Standard ≥35) • fresh good quality oils will have < 1% of Pyropheophytin A (PPPs) and will increase 6-8% per year, under proper storage conditions (Australian Standard ≤17) • EVOO quality oils must have NO defects and must exhibit the fruity attribute.

• But what does this mean?

Let’s look at a NSW DPI Oil Testing Service report example.

Free fatty acids (FFAs): Edible Oil Free Fatty Acid Content Test

Free Fatty Acid

Units

%

AS52642011Range

0.00 - 0.80

Sample 0001 Batch Number Olive Oil 0.28

Comment(s): Free Fatty Acids are reported as % FFA as Oleic Acid

Free fatty acid or free acidity (FFA) is a measurement of the release of the fatty acid chains from triglycerides, indicating the breakdown of the triglycerides. It gives some indication of oil quality based on fruit quality and handling. It is usually given as a percentage of free fatty acids on the basis of the oleic acid, which is the dominant fatty acid in olive oil (gm per 100 grams of oil). This should not be confused with the percentage of oleic acid in the olive oil. Although FFA does not change much over the life of oil, a lower FFA level at production will contribute to longer shelf life.

With an FFA = 0.28 this is an example of a well-made olive oil that complies with Australian Standard AS5264-2011 requirements for

classification as EVOO, which states the oil must be less than or equal to 0.8% m/m expressed in oleic acid.

Peroxide value (PV): Olive Oil UV Absorption - IOC Doc No. 19 Test

Peroxide Value

Units

AS52642011Range

mEq O2/kg 0 - 20

Sample 0001 Batch Number Olive Oil 9

Comment(s): Peroxide Value is reported as meq oxygen/ kg of oil.

To convert to mmol/ kg of oil divide result by two.

Peroxide value (PV) is a measure of peroxide compounds arising from primary oxidation. A high peroxide value usually indicates poor processing, and that the oil might not keep well. The final stage in oxidation is peroxide breakage, resulting in the formation of new compounds that we can perceive as a rancid smell. Interpreting this chemical value is quite easy and useful when measured in freshlymade virgin oils, but later in the life of the oil it cycles up and down and must be related to other analytical parameters for meaningful interpretation.

With a PV = 9 this is an example of a well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the oil must be less than or equal to 20 in milleq peroxide oxygen per kg/oil.

Absorbency in ultra-violet (UV):

Ultra violet absorbency (UV) is an indicator of oxidation using the UV spectrum. Called K232 and K270 (or K268), these tests measure the quantity of secondary oxidative compounds at wavelengths of 232 and 268 nanometers (nm). K232 is considered a critical marker for good quality extra virgin olive oil. Oxidation can be the result of natural aging or indicative of poor handling or heating during the refining process. Delta K measures the difference between absorbance at 270 nm and 266 nm-274 nm as a way of indicating treatments consistent with the presence of refined or pomace oil.

With K232 absorbance = 1.77, K268 absorbance = 0.12, and Delta K value = <0.003, this is an example of a well-made olive oil that Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 43

Olive business

Olive Oil UV Absorption - IOC Doc No. 19 Test

Units

Delta K Specific extinction @ 232 nm Specific extinction @ 268 nm

AS52642011Range

Sample

K 1% 1cm -0.01 - 0.01 K 1% 1cm 0.00 - 2.50

0001 Batch Number Olive Oil <0.003 1.77

K 1% 1cm 0.00 - 0.22

0.12

An analysis of fatty acid composition can also be used to determine oxidative stability, whereby olive oil that has low levels of monounsaturated fatty acids (MUFAs), and high levels of poly-unsaturated fatty acids (PUFAs), and/or low total bi-phenols (mild oils) will have reduced oxidative stability and as a consequence reduced shelf life.

Oxidative stability is determined by the Rancimat® (induction time) test.

With oleic acid composition of 68.9% and MUFAs of 72.1% this is an example of an oil with high oxidative stability which will have a long shelf life.

Total polyphenols (Bi-phenols) (TPP): complies with AS5264-2011 requirements for classification as EVOO, which states the following absorption limits: • absorbancy in ultra violet- K232 nm - less than or equal to < 2.50 Absorbance (K) of a 1% (m/v) solution of the oil in the specified solvent, with reference to pure solvent in a 1 cm path length cell • absorbency in ultra-violet - K270 / K268 nm (cyclohexane)/268 nm (iso-octane) - less than or equal to < 0.22 • absorbency in ultra-violet - Delta K - limit of less than or equal to < 0.01.

Fatty acid profile (FAP):

Fatty acid composition is a useful indicator of purity or the presence of oils other than olive oil. High levels of trans fatty acids can indicate the presence of refined olive oil or other refined vegetable oils in a virgin olive oil.

This oils FAP complies with AS5264-2011 specifications for classification as EVOO. Note: If vegetable oils base sprays are used on olive trees close to harvest for the control of insect pests such as black scale, the resultant olive oil FAP profile can be altered, compromising its EVOO classification status.

Edible Oil Fatty Acids Profile Test

Units

Myristic acid C14:0 Palmitic acid C16:0 Palmitoleic acid C16:1 Heptadecanoic acid C17:0 Heptadecenoic acid C17:1 Stearic acid C18:0 Oleic acid C18:1 Linoleic acid C18:2 Linolenic acid C18:3 Arachidic acid C20:0 Eicosenoic acid C20:1 Behenic acid C22:0 Erucic acid C22:1 Lignoceric acid C24:0 Tetracosenoic acid C24:1 Total Fatty Acids

AS52642011Range

Sample

% % % %

0.00 - 0.05 7.0 - 20.0 0.3 - 3.5 0.0 - 0.3

0001 Batch Number Olive Oil <0.03 13.1 0.9 0.1

%

0.0 - 0.4

0.1

% % % % % % % % % %

0.5 - 5.0 53.0 - 85.0 2.5 - 22.0 0.0 - 1.5 0.0 - 0.6 0.0 - 0.5 0.0 - 0.2

2.4 68.9 13.1 0.7 0.4 0.3 0.1 <0.1 0.1 <0.1

0.0 - 0.2

%

100

Comment(s): Results are reported as a % of Total Fatty Acids

Edible Oil Fatty Acids Profile Saturation Ratio

Lab No. 0001

*Edible Oils Total Polyphenols Analysis

Lab No. 0001

Units LOR Sample ID Sample Desc 305 Batch Number Olive Oil

Total polyphenols or bi-phenols are the combined pool of compounds in olive oil that are in the phenolic chemical group, (measured as caffeic acid equivalent milligrams/kilogram of oil).

Levels can range from 80 to 2,000 mg/kg, but more commonly 150450 mg/kg (ppm).

Total polyphenols is also a measure of the antioxidant levels in the oil, known to lower blood pressure, reduce risk of cardiovascular disease and cancer, and support a healthy immune system.

AIOA EVOO classification of olive oil style: • delicate oils - polyphenol level less than or equal to 150mg/ kilogram • medium oils - polyphenol level between 151mg and 300mg/ kilogram • robust oils - polyphenol level greater than or equal to 301 mg/ kilogram.

Note: • most lay people cannot taste polyphenol levels <210 ppm • oils in the range 210 ppm to 340 ppm taste slightly bitter • oils in the range 340 to 410 taste bitter • most lay people find oils > 410 ppm to be excessively bitter.

High TPP oils will also have increased oxidative stability and a longer shelf life.

With TPP = 305 ppm this is an example of a medium to robust oil (TPP levels are not prescribed in AS5264-2011).

Oxidative stability index - Rancimat® or induction time (IND) *Edible Oil Induction Time (@ 110°C) Analysis Lab No. 0001

Induction Time @ 110°C

Sample ID Sample Desc Batch Number Olive Oil 22 hr56 min

Oxidative stability index is an indicator of the stability and shelf life properties of oils. The determination entails speeding up the oxidation process in the oil under heat and air current, and monitoring volatile substances associated with rancidity.

Note: all oils and fats have a resistance to oxidation which depends on the degree of saturation, natural or added antioxidants, pro-

Analysis Polyunsaturated Monounsaturated Saturated Units % % % Sample ID Sample Desc Batch Number Olive Oil 13.8 70.2 16.2

44 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

Total Polyphenols mg/kg 50

Olive business

McFarlane is also taking his ‘test report break-down’ on the road, presenting the information as part of the national TasteBook™ and OliveCare® Sensory Training workshop program. Check out the schedule and book at www.olivebiz.com.au/events – for the chance to ask questions - and get answers.

oxidants or prior abuse. Oxidation is slow until this resistance is overcome, at which point oxidation accelerates and becomes very rapid. The length of time before this rapid acceleration of oxidation is the measure of the resistance to oxidation and is commonly referred to as the “induction period”, or Oxidative Stability Index, measured in hours, where each hour of resistance equates to a potential shelf life of one (1) month. This method is useful to determine potential shelf-life when used in conjunction with PPP and DAG testing. Used alone the method tends to over-estimate potential shelf life in older oils.

With an IND = 23 hours (equivalent to 23 months of potential shelf life) this is an example of an oil with high oxidative stability (IND levels are not prescribed in AS5264-2011).

Pyropheopytin a (PPPs): Olive Oil Pyropheophytin a Content Test

Pyropheophytin a

Units

%

AS52642011Range

0.0 - 17.0

Sample 0001 Batch Number Olive Oil 1.7

Pyropheophytins (PPPs) are breakdown products of chlorophyll.

Over time, chlorophyll breaks down first into pheophytins then into PPPs, making PPP an excellent indicator of the age of an oil. Light and heat can accelerate the production of PPPs. PPP levels will rise quickly with heating, which makes them a valuable marker for the possible presence of deodorized oil.

An elevated level of pyropheophytins is an indicator for oil that is oxidized and/or adulterated with cheaper refined oils.

Thermal treatment of oil at elevated temperatures increases the pyropheophytine A content. PPPs greater than 17% are an indicator of unpermitted thermal treatments, old oil or the presence of refined oil.

With PPPs = 1.7 this is an example of a fresh and well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the oil must have Pyropheophytin (PPPs) less than or equal to 17%.

Diaglycerides (DAG’s): Olive Oil 1,2 Diacylglycerols Content Test

1,2 Diacylglycerols

Units

%

AS52642011Range

Greater than 34.9

Sample 0001 Batch Number Olive Oil 82.5

1,2- and 1,3-diacylglycerol (DAGs) are breakdown products of the triacylglycerols characterized by different locations of the remaining carbons on the glycerol backbone. 1,2-DAG is high in well-made fresh olive oil from good fruit and 1,3-DAG is higher in olive oil made from poor quality fruit, or oxidized or refined olive oils. The ratio between 1,2-DAGs and 1,3-DAGs declines steadily and is a good indicator of the age of an oil.

Triacylglycerols (TAGs) are the principal components (98%) of olive oil; during the breakdown of triacyglycerols, diaclglycerols (DAGs) are formed. In fresh olive oils made from sound olives 1,2-diaclyglycerols are the predominant form of the DAG component of olive oil. Ageing and/or processing damaged olives increases the proportion of 1,3-diaclyglycerols in the DAG component of olive oil.

The measure used in this test is the ratio of 1,2 to 1,3 diaclyglycerols.

The higher the ratio, the better the oil. An elevated level of 1,3 DAGs indicates that the oil is old, oxidized, of poor quality and/or badly processed. This test is useful for assessing the genuineness of virgin olive oils throughout their life.

With DAGs = 82.5 this is an example of a fresh and well-made olive oil that complies with AS5264-2011 requirements for classification as EVOO, which states the oil must have a ratio of 1,2/1,3 -Diacyglycerols (DAGs) greater than or equal to 35%.

Determining potential shelf life For this we will use the Modern Olives calculator.

The above oil had the following analytical results:

IND (@ 110ºC): 23 hours PPPs: 1.7% DAGs: 82.5% FFA: 0.28% FFA correction factor = 1.7% (if FFA < 0.4%); Applying the above formula we have the following analysis:

IND: (23 x 1) = 23 predicted shelf life 23 months, PPPs: (17.0%-1.7%) 0.6% = 25.5 predicted shelf life 25.5 months, DAGs: (82.5%-35.0%)

1.7% = 28 predicted shelf life 28 months.

As the IND prediction is the lowest figure, this oil has a potential shelf life of 23 months from the date of testing (providing the oil is stored under optimal conditions).

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 45

Olive business

Organoleptic (sensory) analysis:

Organoleptic (sensory) analysis by a trained tasting panel using official protocols is an important part of determining the grade of virgin olive oils. Tasting panels identify and quantify defects and basic positive attributes in an olive oil. In order to be classified as extra virgin, an olive oil can have no defects of flavour, and must have some fruitiness.

With no defects and a fruity attribute of 4.3 (on a scale of 10), this is an example of a well flavour balanced olive oil that complies with AS5264-2011 requirements for classification as EVOO. Note: an olive oil sample must pass all AS5264-2011 chemistry test parameters as well as the sensory testing to be classified as EVOO. Important: NSW DPI laboratory reports are potentially misleading where the sensory testing report describes the sample as EVOO, when it has failed one or more chemistry test parameters.

FRESHNESS Pack Units Olives laboratory AUreport example.

AU Let’s also look at a Modern (*) Sample A Sample B

Olive Oil Organoleptic Assessment - IOC Doc No. 15

0001 Batch Number Olive Oil No 4.3 3.9 3.6 EVOO AS 5264

Results Defects Fruity Bitter Pungent Classification Standard

AU Sample C

Method

Uncertainty

FRESHNESS Pack (*) Free fatty acid (*)

g ac oleic %

0.50

0.27

0.25

MO-SM-P-15

0.022

Peroxide value (*)

meq O2/Kg

11.0

8.8

13.3

MO-SM-P-22

0.902

UV coefficient K232 (*)

Extinction at 232nm

1.620

1.564

2.029

MO-SM-P-36

0.066

UV coefficient K270 (*)

Extinction at 270nm

0.106

0.092

0.338

MO-SM-P-36

0.024

UV coefficient diff. ( K) (*)

Difference

-0.002

-0.003

0.011

MO-SM-P-36

0.002

Induction time

hours at 110ºC

16.1

16.0

13.9

1.644

Pyropheophytin A

%

4.1

4.1

67.0

0.485

Isomeric 1,2Diacylglycerides

%

51.0

65.0

60.5

1.1

Sensorial Analysis - Defect

Scale 0 - 10

0.0

0.0

0.0

MO-SM-P-26

Sensorial Analysis - Fruitines

Scale 0 - 10

4.0

3.5

3.0

MO-SM-P-26

Sensorial Analysis - Bitternes

Scale 0 - 10

2.0

1.5

2.0

MO-SM-P-26

Sensorial Analysis - Pungency

Scale 0 - 10

2.0

1.5

2.5

MO-SM-P-26

-

-

-

-

For report presentation comparison purposes, this test report is for 3 oils, one of which (Sample C) fails to meet AS5264-2011 parameters for classification as EVOO: • K270 = 0.338 (AS < 0.22) - indicating this oil may have been subject to heating/blending with refined olive oil • Delta K = 0.011 (AS < 0.01) • PPP = 67 (AS <17) - a high PPP with normal DAGs is also indicative of the oil being refined.

While this oil is not exhibiting any sensory defects it is certainly not a virgin olive oil.

Samples 1 and 2 meet AS5264-2011 parameters for classification as EVOO. Applying the freshness testing methodology as above establishes potential shelf life as: • sample A: 8 months from the date of testing • sample B: 16 months from the date of testing.

46 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

-

-

-

-

References: Basic chemistry - understanding test results, by Claudia Guillaume, Modern Olives, Oct 2012.

Australian Standard for olive oil and olive pomace oil (AS5264-2011).

Both documents can be downloaded from the AOA website: www. australianolives.com.au.

Learn more about the OliveCare® Code of Best Practice program, and the information and assistance available to participants, on the AOA website www.australianolives.com.au or contact OliveCare® Administrator Peter McFarlane on 0418 839 836 or peter@mc.com.au.

Olive business

Bikkies now good for you, thanks to EVOO ingredients A dramatic increase in olive oil use by the food manufacturing industry is no longer a pipe dream, thanks to opportunities presented by product innovation and research from the EU. Cremoli baking fat

An olive oil product developed in Italy aims to take the guilt out of treats like cakes and biscuits, providing a healthier alternative to commonly-used baking fats.

The result of more than two years of research, Cremoli is an olive oil-based product for the food manufacturing industry.

It is available in both lighter-flavoured virgin oil and stronger-flavoured extra virgin oilbased variants and suitable for both sweet and savoury goods. Its makers, Mida+, claim it is so versatile it can even be used in icecream, and can replace not only butter and margarine but also unhealthy vegetable oils like palm oil.

Mida+ president Filippo Pompili Ferrari is an EVOO producer, so using Italian EVOO to create the company’s dream product of a healthy fat with the texture of butter was a natural fit. The resulting olive oil-based fat has only four ingredients, all of natural origin – with 80% of its fat composition extra virgin or virgin olive oil from the EU and Italy.

The company says Cremoli is produced via a mechanical process, without the use of chemicals, and is free of cholesterol, preservatives, gluten, animal, hydrogenated oils and trans fats. It contains no allergens, is suitable for vegans, and the low-temperature manufacturing process means it retains all of olive oil’s nutritional and beneficial characteristics.

Importantly for food manufacturing, it is solid at room temperature, has a melting point of 26-27°C and provides the crispness and texture provided by other commonly

used – and comparatively unhealthy – baking fats. ‘Cake’ and ‘Sfoglia’ variants cater for different baking purposes, and all products are packaged in commercial quantities of 5, 10 and 20kg.

Source: www.oliveoiltimes.com.

Taking hydroxytyrosol benefits to the masses

Spanish researchers have also opened the door to the use of Hydroxytyrosol (HT) from olive oil in biscuits, as an opportunity to increase consumption of this valuable

functional food element.

Hydroxytyrosol is a phenol found in olive oil known to protect low-density lipoproteins (LDL) against oxidation, a finding given official European Food Safety Administration (EFSA) health claim approval in 2011.

Scientists believe convenient – and popular – foods like biscuits could provide an easy path to introducing HT-rich foods to the general population.

The bioavailability of HT when baked into biscuits was, however, unknown, so a study was conducted by the National Institute of Food Science, Technology and Nutrition to evaluate HT bioavailability in HT-enriched biscuits (HT-B) versus non-enriched biscuits (C-B), and the effects on oxidative status after eating.

In the double-blind, randomised trail 13 subjects consumed 30g of HT-B (5.25mg HT) or C-B after overnight-fasting, with blood and urine samples subsequently collected and analysed.

The results, published in the journal Food Chemistry, found that post-meal oxidisedLDL concentrations decreased with HT-B – confirming HT as a promising functional ingredient in biscuits.

Hydroxytyrosol Yo-Yos anyone?

Sources: www.nutraingredients.com; www. ncbi.nlm.nih.gov.

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 47

Olives & health

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

Olive oil reduces risk of clogged arteries in obese A new study by researchers at the NYU School of Medicine and the NYU Center for the Prevention of Cardiovascular Disease has found that eating olive oil at least once a week may reduce the risk of blood clots and clogged arteries in obese people.

Presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health Scientific Sessions 2019, the research showed that eating olive oil at least once a week was associated with less platelet activity in the blood, which may reduce the tendency of blood to clot and block blood flow. Platelets are blood cell fragments that stick together into clumps when activated, contributing to the buildup of artery-clogging plaque (atherosclerosis), the condition responsible for most heart attacks and strokes.

The study involved a group of obese, non-smoking, non-diabetic participants with an average age of 32 years and body mass

index (BMI) of 44 (obesity = BMI >30), who recorded their olive oil consumption via food frequency surveys.

The researchers found that those who ate olive oil at least once a week had lower platelet activation than those who ate it less often, with the most frequent consumption relating to the lowest levels of platelet aggregation. This led them to observe that: “People who are obese are at increased risk of having a heart attack, stroke or other cardiovascular event, even if they don’t have diabetes or other obesity-associated conditions.

“Our study suggests that choosing to eat olive oil may have the potential to help modify that risk, potentially lowering an obese person’s threat of having a heart attack or stroke.”

Source: www.newsroom.heart.org.

Melbourne researchers investigate effects of olive compounds on Alzheimer’s Scientists at the McCord Research Laboratory in Melbourne are using a molecular modeling approach to investigate interactions between olive compounds and specific proteins found in Alzheimer’s disease.

The research builds on the known effects of olive oil against neurodegenerative diseases including Alzheimer’s, in particular that compounds derived from olive oil have been found to interact directly with the pathogenic proteins beta-amyloid and tau proteins.

Conducted by scientists at Monash and RMIT Universities utilizing the recently created OliveNet™ database, the collaborative research aims to identify novel compounds with activities against these

pathogenic proteins. A number of olive-derived phenolic compounds with potential activity against beta-amyloid and tau proteins have already been identified, which can now be synthesized and examined in model systems of Alzheimer’s disease.

The research is ongoing, aimed at clarifying the important effects of the Mediterranean diet against Alzheimer’s disease and delineating critical interactions of pathogenic proteins with key dietary compounds.

Source: www.prnewswire.com.

Olive oil reduces effects of mercury toxicity New research has found that the antioxidant phenol hydroxytyrosol, found in high concentrations in olive oil, has the potential to reduce the effects of Mercury toxicity in humans.

One of the main environmental pollutants across the globe, Mercury is a highly toxic heavy metal compound. Exposure is highly deleterious to human health, causing conditions including neurological disorders, vision impairment and kidney disease. Based on its effects on cardiovascular health, mercury exposure is also considered an independent risk factor for cardiovascular diseases.

Published in the Journal of Nutrition & Food Sciences, the research looked specifically at the reduction of heavy metal toxicity through diet. Focussing particularly on hydroxytyrosol, the scientists reviewed available evidence supporting the beneficial role of olive oil hydroxytyrosol in preventing mercury-induced alterations in both human red blood cells and neuroblastoma (nerve cancer) cells.

The combined results enabled them to conclude that hydroxytyrosol “has the potential to modulate Mercury toxicity”, with additional

48 • Australian & New Zealand Olivegrower & Processor • June 2019 • Issue 112

benefits being that “hydroxytyrosol has been proved to be devoid of toxicity, is highly bioavailable and potentially able to cross the bloodbrain barrier”.

They noted that the studied activity reinforces the nutritional importance of hydroxytyrosol as a major contributor to the beneficial effects of olive oil on human health. They also observed that the protective levels of hydroxytyrosol utilized in the experimental systems studied could be could be obtained by strict adherence to the Mediterranean diet.

They therefore concluded that “the reported findings encourage the use of virgin olive oil, characterized by a high hydroxytyrosol content, as an innovative approach in designing combined dietary and/or nutraceutical strategies to contrast mercury toxicity in humans.”

Source: www.omicsonline.org.

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One of the great things happening currently for the olive industry is that our customers are moving with us and becoming increasingly aware of the need for quality and freshness in the olive oil they buy. Australia has led the world in this area and the development of the Australian Standard and Code of Practice has enabled us to guarantee the quality of our olive products.

This also places the responsibility on us as producers to ensure that every step of our process is of the highest quality possible. Recently the AOA and OliveCare® have been focusing on Freshness Testing and best before dates (BBDs) to ensure quality of EVOO. One of the main factors determining shelf life is oil storage after pressing.

Research quoted by the AOA’s OliveCare® program states that metallised barrier bags offer the best alternative to stainless steel when storing olive oil.

While stainless steel is often accepted as the “Gold Standard” for storing bulk olive oil, modern metallised barrier bags have some impressive specifications.

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Bag-in-drum storage = quality and freshness

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Products and services

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Oxygen transfer

One of the big problems with bulk storage is the transfer of oxygen through the wall of the container. Transfer via the outer layer of a barrier bag has been tested at <0.1cc/square metre/24 hours. This means that you would get more oxygen transferring to the oil through the plastic bung on top than through the walls of the entire bag! Even the plastic outlet at the bottom has an inner liner that is impervious to oxygen.

By contrast, high density polyethylene has an oxygen transfer rate of 58cc/square metre/24 hours. This means the plastic containers that many people use will allow 5800 times more oxygen into their EVOO than would be the case if they used a metallised barrier bag.

OliveCare® also states that the shelf life can drop by 25% in the absence of a controlled atmosphere, so floating lids or nitrogen blankets are required with stainless steel. Not so with barrier bags, as you can just collapse the bag down until there is no airspace.

Clean storage

When it comes to cleaning, both stainless steel and plastic containers pose problems. These are even worse with plastic, as the porosity of the material which allows oxygen transfer also allows penetration by the oil, and there is no way to ensure that it is all removed before the container is refilled.

Again, no problems exist with barrier bags, as these are replaced each time the outer container is re-used and you are guaranteed to have a clean container for your new oil.

Olive Oil Packaging Service can supply bag-in-drum bulk storage containers in 250 litre and 1000 litre sizes, plus we have a range of replacement bags for both round and square bulk containers.

To find out more, or order best practice storage containers for your new season’s EVOO, call Kent 0428 829 024 or Michelle 0448 965 349, or email oops@aussiebroadband.com.au.

Olive Oil Packaging Services (OOPS): specialists in bag-in-box packaging •

Complete packaging service - just send your oil to us and we will do everything

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Self-fill packaging supplies - pack your own oil

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

Issue 112 • June 2019 • Australian & New Zealand Olivegrower & Processor • 49

your calendar of olive events

2019 Jun

August 20 Royal Adelaide Olive Awards Presentation Dinner – Lockleys, SA enquiries@olivessouthaustralia.org.au

June 14 TasteBook™/OliveCare® sensory workshop Geelong, VIC www.olivebiz.com.au

August 30 Entries close, Australian International Olive Awards – Adelaide, SA www.internationaloliveawardsaustralia. com.au

June 16 TasteBook™/OliveCare® sensory workshop Wagga Wagga, NSW www.olivebiz.com.au June 26 Entries close, 2019 Sydney Royal Fine Food Show – Sydney, NSW www.rasnsw.com.au June 30 TasteBook™/OliveCare® sensory workshop Wangaratta, VIC www.olivebiz.com.au

Jul

Oct

October 4 Entries close, 2019 Hunter Valley Olive Show – Hunter Valley, NSW www.hunterolives.asn.au October 12 ONZ EVOO Awards Presentation Dinner – Wellington, NZ admin@olivesnz.org.nz

July 1 Entries open, Australian International Olive Awards – Adelaide, SA www.internationaloliveawardsaustralia. com.au

October 18 Presentation dinner, Australian International Olive Awards – Albury, NSW www.internationaloliveawardsaustralia. com.au

July 12 Entries close, 2019 Royal Hobart Fine Food Awards – Hobart, Tasmania www.entries.hobartshowground.com.au

October 16-19 2019 National Olive Industry Conference & Trade Exhibition – Albury, NSW www.nationaloliveconference.com.au

August 2 Entries close, 2019 Royal Adelaide Olive Awards – Adelaide, SA www.theshow.com.au

Client

Page

Pieralisi Eclipse Enterprises Modern Olives Australian Olive Association NSW DPI Oil Testing Service NSW DPI National Harvesters

Nov

2 5 7, 33 9, 17, 51 11 10-11 15

November 14 Awards presentation, 2019 Hunter Valley Olive Show – Hunter Valley, NSW www.hunterolives.asn.au

2020 Feb

Advertiser index

50

Sep

September 24 2019 Taste of Excellence Awards, Sydney Fine Food Show – Sydney, NSW www.rasnsw.com.au

July 30-31 Western Sydney University Soil Biology Masterclass – Richmond, NSW www.westernsydney.edu.au

July 19-24 2019 Olive Japan Show – Tokyo, Japan www.olivejapan.com

Aug

What’s on

February 9-12 World Congress on Oils & Fats – Sydney, Australia www.wcofsydney2020.com

Client

Costante Imports CropLogic Sumitomo Chemical Olive Oil Packaging Services Task Automation OliveBiz Braud

Australian & New Zealand Olivegrower & Processor • June 2019• Issue 112

Page

19 20 37 39 41 45 52

efit Member Ben

Conference ....... $95 n x1 ............ o ti a tr is eg R .... $20 x1 .............. er n in D A AIO ..... $150 Fee x1 ........ y tr n E A AIO

Membership it makes

Member $ discount

OG & P .... $4 x4 .............. n o ti p ri c s b Su

DOLLARS and SENSE!

60 Olivebiz ................. $ .. ..

1 x s ed Classifi $329 bership Annual mem 225 =$ 5 ha grower

**El Cultivo Del Olivo Book on joining $165 RRP

So 1st year membership benefit = $494 Peak Industry Body – Advocacy and Representation – Your voice to Government ✓ Australian Standard

for Olive oil and olive pomace oil AS 5264-2011

✓ Australian

International Olive Awards

OliveCare

The

Olive Awards

®

www.internationaloliveawardsaustralia .com .au

✓ AOA National

✓ Biosecurity

management

✓ Grower field days

✓ AOA Facebook page ✓ Tastebook program

✓ Industry AUSTRALIAN INTERNATIONAL

Awareness & Education Campaigns – Everyday, Fresher Tastes Better!

and reporting and seminars

✓ Code of Practice

✓ Consumer

✓ Market surveillance

Industry Conference & Exhibition

✓ Point of sale

marketing merchandise

✓ PHA Biosecurity Levy

communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz

✓ Registered pesticide minor use permits holder for industry

✓ Voice of Horticulture Membership

AUSTRALIAN & NEW ZEALAND

& NATIONAL JOURNAL OF THE OLIVE INDUSTRY

✓ NFF Horticulture

Council Membership

✓ Industry Risk and

Crisis Management

The Australian Olive Association is the prescribed industry body representing all olive growers, certified importers and service providers in Australia since 1995.

JOIN TODAY and take advantage of the many member benefits and services.

Email Liz at secretariat@australianolives.com.au

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