Olive business
Keeping your fresh EVOO fresh In the competitive EVOO market quality is the key to sales, and producers are becoming more aware of the need to implement practices to retain product quality and increase shelf life. Time and (record!) high temperatures both negate freshness, so here’s a reminder about best practice EVOO storage from AOA Code of Practice Olivecare™ administrator Peter McFarlane. Key factors that accelerate the breakdown of EVOO: • exposure to air (oxygen) - using permeable plastic storage containers or partially filled storage containers without using a floating lid or inert gas blanket • heat – uninsulated tanks and storage sheds • light – transparent containers; don’t use the 1000L IBCs to store olive oil • contact with sediments and water (hydrolysis) – need to rack tanks regularly during settling • time – waiting for a better price? Unlike wine EVOO doesn’t get better with age; best to move it as quickly as possible • variety and style – mild (low polyphenol), lower oleic acid olive oils are less stable and even under ideal storage conditions may not last a year. Note: This problem of ageing oils is not unique to EVOO – all oils age (become rancid) and those with higher levels of polyunsaturated fats age the fastest. In this respect, as a largely mono-unsaturated fatty acid oil product, EVOO is comparatively shelf stable.
O2 Heat, light, air and time are the main ‘enemies’ of fresh EVOO, accelerating breakdown and aging, so do everything you can to ensure best-practice storage of your precious oil.
The AOA’s Code of Practice Olivecare™ program works to assist growers in implementing best practice production of EVOO and other olive products. There’s more information on the AOA website www.australianolives.com.au, or contact Peter McFarlane at peter@mc.com.au.
Sign up to the AOA export register The AOA is planning a series of webinars on olive-specific export markets during 2019, as part of an Australian olive industry export development program. The program aims to increase demand for Australian olive products within key overseas markets by building industry skills, capacity and knowledge, including market insights to understand consumer requirements.
An Export Register has been set up to facilitate a targeted means of communication for those AOA members interested in these specific export markets. If that’s you, sign up now on the AOA website - www.australianolives.com. au/aoa-export-register - and you will be notified when the AOA receives specific information about these markets and any associated inquiries.
Issue 111 • March 2019 • Australian & New Zealand Olivegrower & Processor • 47