Friday 03 November 2017

Brought to you by  Australian & New Zealand Olivegrower & Processor
Today's Top Story
AIOA winners meet the press
It was all about AEVOO at Sydney’s renowned Restaurant Pendolino on Wednesday, when Australia’s top food media personalities joined industry members to celebrate the winners of the 2017 Australian International Olive Awards. Over a menu created using winning oils and table olives, guests met the producers and learned all about EVOO and the industry. The fervour grew with each new flavour experience and, following a challenge from celebrity personality Lyndey Milan, all talk centred on "spreading the word" post-lunch.

You’ll no doubt hear much more about the event – and AEVOO and olives – in coming weeks, and we’ll bring you full coverage in the December edition of Olivegrower & Processor. Here’s just a start …
… by the following day, the news was getting out
After a number of turbulent years thanks to low prices and sub-economic production, the Australian olive industry is well on its way to bouncing back. 2017 has brought a number of accolades for Australian producers, with more than 40 gold medals awarded to local extra virgin olive oils at the recent international Olive Awards held in Adelaide.
New chemical permit for olive use
The following permit has been   issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA):
Previously held by the former NRIA, the permit expired in September and the new permit is held by the AOA.
A full list of current chemical permits and label registrations for use on olives is available on the AOA website - Chemical Permits page.

Triumph: Lentara Grove Olives owner Martin Grace, winner of the Australian International Olive Award. Picture: Chris Kidd
It’s clear Tasmania produces quality olive oil, with growers collecting 20 medals at the annual Australian Olive Association awards. Tasmanian Olive Council president Christine Mann, from award-winning Glendale Olives at White Hills, said the state had 21 entries and walked away with 20 medals, including three gold, eight silver and nine bronze.
How well do claims about coconut oil's supposed benefits as a 'superfood' stack up to scientific scrutiny? Nutritionist and author Rosemary Stanton delivers her verdict.
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International Convention Centre Sydney (ICC Sydney) and local producer ALTO Olives have partnered to create an exclusive blend of Extra Virgin Olive Oil (EVOO).

More great promotion of Australian EVOO, particularly Panetta’s comments about the health benefits.
Free CSIRO food label help
Need some food labelling know-how? CSIRO is hosting free interactive online workshops from around the country until November 13. Attendees will have the opportunity to have a free one-on-one meeting with the presenters for a product assessment and discussion about their business needs. This event is hosted by the Department of Industry, Innovation and Science Entrepreneur's Programme in collaboration with the CSIRO. Register to participate with Dave Fleming on 0408 689 430.
AOA members can also get industry-specific information on labelling by downloading the comprehensive from the AOA website .
$10K plus for food start-ups
Food starts-ups are currently being sought for the Australian Chobani Food Incubator program. Combining Monash University’s Food Innovation Centre facilities, supporting new product development, innovation and quality, with Chobani’s expertise in sales, marketing and customer engagement, the program offers:
  • online and on-site incubator use February-April 2018
  • on-site participation with key Chobani team members; access to executives and experts
  • monthly location programs
  • equity free capital: $10,000 grant to help grow your business
  • travel, hotel and other expenses covered.
Deadline for applications is 30 November. More information here.
Food-waste map survey
CSIRO is investigating producing products/ingredients from potentially lost produce and by-products obtained on-farm and during processing. It is seeking national data to map the amounts of losses in specific locations. The data could be used to create value-adding regional hubs and producer clusters for value capture. CSIRO will provide you with a diagnostic of your food loss status in comparison with the average national and state benchmark. Take part in the survey here .
New Zealand
Focus Grove Field Days yield timely advice
The final Olives NZ Focus Grove Project Field Day will be held at Olives on the Hill, Mangawahi next Monday. ONZ EO Gayle Sheridan said that more than 100 people have already attended across the regions, with numbers ranging from 12 to 30+, and much has been learned by all involved. 
“New recommendations have also been made for spraying, given a suspicion that Anthracnose may be causing a reduction in fertilisation and incomplete development of fertilised fruit, leading to reduced cropping. The advice was to add Difference to Mancozeb at the time of first flower opening and then follow with weekly spraying of Mancozeb over the next three weeks. Having said that, growers who use Adama Mancozeb should read  this information".

The next Focus Grove Field Day Report being compiled and will be on the Olives NZ website in a week or so. We’ll bring you more on the project in the December issue of Olivegrower & Processor.
23-Oct-2017 By Katy Askew
Calls to ban glyphosate are gaining steam in Europe ahead of a vote on whether to renew the controversial weed killer’s licence this week.
The dark crispy spots on naan sauteed in olive oil give them some tandoori flavor. Photo by Gholam Rahman.
Last week’s Time magazine had an interesting article on how teams of experts at the world’s leading tech companies … are working feverishly to improve and humanize their respective “virtual butlers” – those voices from the cyber sphere that respond to your queries.

There’s a major segue from the opening to the recipe, which describes the versatility of EVOO to a tee. And we love the line “Our olive-oil-sauteed naan has almost as rich a taste but is much less fatty and perhaps more heart-healthy”
20-Oct-2017 By Niamh Michail
All food and drink produced or packaged in Italy must give the name and address of the processing factory on pack, or face a heavy fine. We asked food manufacturers how it will affect them.
The (Israeli) government has announced that it will increase the amount of olive oil that can be imported without duty. Over the next three years, as much as 2,000 tons of olive oil will be imported without taxes or other fees.

A new export market for Australian and NZ producers, perhaps?
What's On

10-11 November - Olive Oil Sensory Master Course – Geelong, Vic

11 November – GSOGA/Olives Victoria Fresh & Local event – Abbotsford, Victoria

17 November - Awards Presentation, Hunter Olive Show - Hunter Valley, NSW n.a u

25 November – Olives WA All About Olives Conference – Mt Hawthorn, WA

30 November – Olives South Australia AGM – Wayville, SA

March - World Extra Virgin Olive Oil Tasting Team Championship, Priego de Cordoba, Spain

19-23 March – IRTA Olive Oil Evaluation Course - Barcelona, Spain

To include your event, or update your existing event details, email FOE editor Gerri Nelligan at
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