Profile feature
into architecture, he was always obsessed with growing vegetables and fruit, so the idea of working less in an office and more outdoors was a big pull!
People in Australia are becoming increasingly interested in high quality, local made foods, and the potential for discovery of single varietals and their use in foods is huge. - Imogen & Leon Bettio “And we’d always used olive oil daily and enjoyed it. We also felt that people in Australia are becoming increasingly interested in high quality, local made foods, and that the potential for discovery of single varietals and their use in foods was huge.” Life in olives now It’s all gone incredibly well so far. “We are really happy with our initial results: we love the flavours of our oils and olives, have won gold medals and get great feedback from customers and chefs,” Imogen said.
“We feel we have been able to continue the legacy of the older experienced growers and producers who still provide constant input for us during the process. We also feel it is very important to always keep listening and learning.” Industry pros The team attitude of the industry is the stand-out positive, the Bettios say. “That’s something we have experienced with growers in both Australia and Europe. They love sharing their experience and expertise because EVOO is something we are all passionate about. We all want to work together to help communicate to consumers the health benefits of EVOO, how to ensure that it really is EVOO, and that you can and should cook with it! And cons “Like anything, the challenge is always to get the value for the quality product you produce, so as to keep improving the grove and to be able to do this year in and year out. But that’s an invigorating challenge for now.” Where to from here? Longevity and quality are top of the Bettios’ business – and life – plans into the future. “We would love our business to continue to grow a reputation for great tasting, top quality EVOOs and olives, and for people to be able to visit our grove, enjoy food, and see and experience the process,” they said.
“We want to continue to produce a premium product and make it available to consumers while holding fast to our ideals. To stay a small boutique grove, so we can maintain our joy and passion. And our dream would be to be certified organic - a long process but one we have started. “But we’re in it for the long run. We are currently researching the possibility of planting another variety on the grove and seeing where this whole thing takes us.” And for the industry? “We would love to help build a culture of top quality and enjoyment, where people are excited to try EVOOs from different varieties, producers and different regions, much like wine and cheese. Where you get an EVOO list as well as a wine list at a restaurant,” Imogen said. “Australia is becoming known for producing world class EVOOs and table olives, and if as growers we all share with our customers the benefits of EVOO it will become more of a home staple. “By working together we can grow the market for quality EVOO and olives, and consumers can begin to know and talk about the characteristics a different region, olive and producer are known for.” More information: www.elisi.com.au.
BIOGRAS L INCREASING YIELD High yield Extraction Enzymes from our Spanish sister company Biocon Español. Specifically formulated for the cold press olive oil process.
For further information and pricing contact:
14 Pacific Place | Kilsyth VIC 3137 | +61-3-9728 3038 www.deltagen.com.au | info@deltagen.com.au
Issue 111 • March 2019 • Australian & New Zealand Olivegrower & Processor • 39