14 June 2019

Brought to you by  Australian & New Zealand Olivegrower & Processor   www.olivebiz.com.au
Today's Top Story
San Nicasio potato chip founder Rafael del Rosal Lopez at his factory: Sheryl Julian for the Globe.
If you’re under the impression that a potato chip is a common snack that is crisp and delicious, no matter what brand you buy, then you haven’t tasted chips from San Nicasio, a tiny factory in this Andalucian mountain town in the south of Spain.

Why do they constantly win awards? Because they’re cooked in high quality, aromatic olive oil. They’re probably even healthy!
The company has spent $3 million perfecting marbled "wagyu" lamb. (Image: Omega Lamb Company)
A West Australian company converting thousands of tonnes of carrots destined for landfill into animal feed is hoping to produce a new type of lamb with the same marbling as wagyu beef. The Omega Lamb Company has patented the feed, which includes carrots, olive oil, grain, hay and the leftover waste from juiced carrots and olives.

Olive oil is another vital ingredient in the feed so for olive growers with stock, here’s the ultimate in value adding.

When it comes to "fats" it can be difficult to pick apart fact from fiction. Coconut oil promotes weight loss (unlikely). Butter protects against cancer (not exactly). Eating fats makes you fat (oh, dear).
For decades we were warned off all fats, but now it's clear that some of them are an essential component in a healthy diet.

User-friendly facts and great messages in this ABC Life article (and video).
Rob McGavin at Boundary Bend in northwestern Victoria. Picture: Dannika Bonser
Olive groves extend as far as the eye can see as you descend towards the dusty gravel airstrip at the Boundary Bend Olives property, home to Australia’s most famed extra virgin olive oil, Cobram Estate.
Got something to sell, or want to buy? You can reach your target market directly with Olivebiz Classifieds. If you’ve got something industry-related to sell, our online Classifieds service is an easy and inexpensive solution to advertise your unwanted equipment, extra oil - or even your grove. And if there’s something you’re looking for, it’s the ideal way to get the message out loud and clear to your peers and industry associates - like Dijana, who’s looking to buy a 500L stainless steel conical tank.

Olivebiz Classifieds cost just $40 for AOA members ($100 for non-members), including a text ad and link through to either your web page or images hosted on our site. And you don’t need to be a tech-head: just send us your info and we’ll post it up for you.

Olivebiz Classifieds are online now at www.olivebiz.com.au/classifieds. To arrange a listing, contact Gerri at editor@olivegrower.com.au
Teachers in New South Wales are upskilling as they begin teaching the new agriculture course, which is now compulsory across all of the state's high schools. It followed a review which found 75 per cent of students thought cotton came from an animal, and there are calls to expand the course to other states to bridge an education gap in food and fibre production.
June Grove Innovation online now
Grove Innovation is the industry’s monthly update on the latest R&D projects, resources and upcoming events related to the Hort Innovation Olive Fund. The newly-released June edition is available online via the OliveBiz website here, where you can also find articles from all the past editions. There’s lots of interesting news, so jump online and take a look.
New web series calls for biosecurity champions
Encouraging locals and visitors to become biosecurity champions are (L to R) Costa the Garden Gnome, dirtgirl, head of Biosecurity Lyn O’Connell and head of Science and Surveillance Group Wayne See Kee.
The Department of Agriculture has released ‘Country - Handle with Care’, a new web series that calls on locals and visitors to do their part to protect the top of Australia from the biosecurity risk of pest and disease. The seven-part series features biosecurity officers, scientists and our Indigenous rangers who work on the frontline to help safeguard Australia’s environment, plant, animal and human health against pest and disease risks. Read more here.
Research partnership opportunity
Southern Cross University and The Regenerative Agricultural Alliance are offering research partnership opportunities for three innovative regenerative agriculture projects. If you’ve got a research idea that will advance the industry, is regenerative in nature, and has the potential to deliver real-world tangible results, they want to hear from you.
On offer is the opportunity to partner with Southern Cross University and have your research investment matched dollar for dollar. The aim is to encourage sustainable, science and practice-based innovation in Australia’s agricultural sector and to generate broader economic returns for regional, rural and remote Australia.
To start things rolling, send a 100-word summary of your project idea to Regen Ag Alliance Stakeholder Manager Claire Quince at claire.quince@scu.edu.au or phone on 02 6622 3113 to find out more.
Australian International Olive Awards: entries open in two weeks – is your testing underway?
It’s just two weeks until entries open for the 2019 Australian International Olive Awards – Australia’s premier EVOO and table olive competition.
New elements in 2019 include:
  • Reserved Champion of Class awards - increased chances of winning
  • Bigger and better trophies
  • Online decal ordering
  • Medal results emailed post-judging
  • Earlier entry and earlier results = early promotion and increased marketing opportunities
Key dates are:
1 July – entries open
30 August – entries close
18 October – Awards Presentation Dinner, Albury, NSW
More information here or contact Chief Steward Trudie Michels on 0419 031 527 or via email tmichels@globaldial.com
TasteBook™ Round 5 – registrations close this weekend
Round 5 of the TasteBook™ national sensory training initiative is now underway, and you’re all invited to take part. Round 5 will focus solely on EVOO (no table olives), specifically the Picual variety. Oils have been sourced from three different regions of Victoria and New Zealand, providing the opportunity to explore the influences of climate and soil on flavour and aroma. 
Registrations close on 16 June, with the sample kit and survey link sent to participants from 17-22 June for a survey completion date of 7 July. 
The cost is $25 levy payers, $30 non-levy payers, $50 international – learn more and register here.
The TasteBook™ 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.
TasteBook™/OliveCare® sensory workshops – registration for Wagga event now open
Would you like a better understanding of what makes award winning EVOO and table olives stand out from the rest? Sensory training is invaluable for anyone with an interest in the olive industry, and is on offer at the series of national sensory training workshops being run by NSW DPI Sensory and Consumer Science Researcher Dr Soumi Paul Mukhopadhyay and OliveCare® administrator Peter McFarlane. The program includes sensory training, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) and 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. 
Cost is $40 for levy payers, $50 non-levy payers. 
The Geelong workshop is being held today, followed by the Wangaratta workshop on Sunday, with registration open now for the Wagga Wagga event on Sunday, 30 June. 
Access more information and register here, where you’ll also find the full national schedule.
RSA olive grove chair John Cragg, Pernod Ricard sustainability manager Tracey Marshall and RSA member Trevor Slipper. Photo: Matt Brown.
A record-breaking olive harvest has given RSA members plenty to smile about. The 1400-tree olive grove in Burleigh was planted by RSA volunteers in 1995 to commemorate the 50th anniversary of VJ day. Memorial plaques sit at the base of the trunks of the first 100 trees planted, a dedication to the soldiers who died. Thanks to lots of pairs of helping hands, the annual harvest was completed in record time, with 14 tons safely gathered in just one day.

14 tonne harvested in less than five hours – that’s great team work! And proof of how olives bring communities together.
EFSA has updated its assessment of the risks posed by Xylella fastidiosa to plants and crops in the European Union. The new assessment provides new insights and conclusions on controlling existing outbreaks of this pest and preventing further spread in the EU.
06-Jun-2019 By Katy Askew 

Feeding a future global population of 10 billion people without causing a climate catastrophe this century will require transformational change across the entire value chain. Fresh evidence suggests climate change is already impacting crop yields. What are the key challenges and opportunities? 

Get up to speed with the facts around climate change and its affects in the feature article on the Climate Change Council’s Weather Gone Wild report in the June edition of Olivegrower & Processor.
Friday Olive Extracts – send us YOUR news
With 2019 now well underway Friday Olive Extracts  (FOE) continues to bring all the latest industry news and events to your Inbox every week. THE place to share olive industry news, event details and reminders, our industry e-newsletter keeps growing in popularity and we now have nearly 4000 subscribers across the globe. If you’re not one of them,  you can sign up here.
And please remember that FOE is YOUR e-newsletter, so we’re keen to receive your news and help spread the word. Just email your information to Editor Gerri Nelligan at  editor@olivegrower.com.au - it’s free, and the best way to reach your fellow industry members!

EU member states will have to send prices of products regularly to the Commission. Prices will be sent once a week for olive oil and once a month for organic olive oil and table olives.

07-Jun-2019 By Katy Askew 

Today is the first United Nation’s World Food Safety Day. The event aims to raise awareness of food safety issues and increase cooperation between governments, producers and consumers. The theme: “food safety is everyone’s business”.

The tariffs are slowly redefining the global table olive trade as new producers fill the void left by Spain in the US market and Spanish growers look to the east to sell their crop.

The Mediterranean diet consists of eating whole foods and lean meats like fish, lamb, and chicken that give your body the proper fuel. Toga Grill Chef, Sammi Chloun started it 8 years ago and lost 100 pounds in just 8 months. He says the diet consists of beneficial oils that work in your body’s favor.

The best line is from a nutritionist: “It’s the olive oil that makes the diet a game changer.”

“Olives go with everything,” says Ron Sahadi, managing director of Sahadi's, a Brooklyn grocer specializing in Middle Eastern foods since 1948.

We agree! And we hope this informative article gets consumers more interested in varietal table olives.

When Athan Gadanidis was diagnosed with prostate cancer in October of 2018, he took part in a pilot study at the University of Athens that looks into the potential of oleocanthal-rich olive oil to treat his condition.

Doctors, nutritionists, industry professionals and olive oil enthusiasts will gather in Washington, D.C. later this month for the Mediterranean Diet Roundtable’s (MDR) annual conference.
What's On

Australian Women's Leadership Symposiums – all states, Australia 

16 June
TasteBook™/OliveCare® sensory workshop – Wangaratta, VIC

26 June
Entries close, 2019 Sydney Royal Fine Food Show – Sydney, NSW 

30 June
TasteBook™/OliveCare® sensory workshop – Wagga Wagga, NSW

30 June
Community olive pressing day, Freshfield Grove – Campania, Tasmania 

30-31 July
Western Sydney University Soil Biology Masterclass – Richmond, NSW 

1 July 
Entries open, Australian International Olive Awards – Sydney, NSW

12 July
Entries close, 2019 Royal Hobart Fine Food Awards – Hobart, Tasmania

19-24 July
OLIVE JAPAN SHOW 2019 – Tokyo, Japan

2 August
Entries close, 2019 Royal Adelaide Olive Awards – Adelaide, SA 

20 August
Royal Adelaide Olive Awards Presentation Dinner – Lockleys, SA 

30 August
Entries close, Australian International Olive Awards – Sydney, NSW

24 September
2019 Taste of Excellence Awards, Sydney Fine Food Show – Sydney, NSW

4 October
Entries close, 2019 Hunter Valley Olive Show – Hunter Valley, NSW

12 October
ONZ EVOO Awards Dinner – Wellington, NZ 

18 October
Presentation dinner, Australian International Olive Awards – Albury, NSW

16-19 October
2019 National Olive Industry Conference & Trade Exhibition – Albury, NSW

14 November
Awards presentation, 2019 Hunter Valley Olive Show – Hunter Valley, NSW

9-12 February
World Congress on Oils & Fats – Sydney, Australia

23-25 April
2020 London International Olive oil Competitions – London, UK

To include your event, or update your existing event details, email FOE editor Gerri Nelligan at  editor@olivegrower.com.au
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