Friday 28 July 2017

Brought to you by Australian & New Zealand Olivegrower & Processor

Today's Top Story
People who claim olive oil has a low smoking point have … not been to San Francisco lately. Earlier this month, some Bay Area food entrepreneurs debuted a product they're calling Pot d’Huile, an olive oil that gets you high.

At $42.50 per 100mm this is serious value-adding. We’d obviously need a legislative change first to do it in Australia and NZ, though.

Image caption: Great for entertaining dinner guests. Photo: Luke Beard
Waste not: Christine Mann of Glendale Olives at White Hills. Picture: Chris Kidd. 
Tonnes of olives are going to waste at one Tasmanian grove as consumers choose cheaper imported olive oils. Christine Mann has owned the award-winning Glendale Olive Grove at White Hills since 2013. The grove, planted in 2005, is the second biggest in Tasmania with 9000 trees on 15ha. Despite an abundance of top-quality olives that make exceptional oil, Ms Mann said a lack of demand meant most of this year’s crop would be wasted.
Food business opportunities are currently available within several states through Ausindustry’s active supply chain project. Aimed at increasing producers’ supplier capability  and improving access to new and existing markets, the projects are being run under the Supplier Improvement Plan service of the Entrepreneurs' Programme. The following projects are currently open for application:
  • WA: Suppliers of local WA manufactured goods and products for Western Australian supermarkets, including dairy products, baked goods, small goods, meat and general grocery items, including olives and honey
  • SA: Suppliers of food to independent supermarkets
  • NSW: Suppliers of locally sourced products for NSW supermarkets.
Contact: for more information.
Enjoying your weekly Friday Olive Extracts?
We hope you’re all enjoying your weekly edition of Friday Olive Extracts (FOE), bringing all the latest industry news and events to your Inbox in an even more timely manner. THE place to share olive industry news and last-minute event reminders, the 2017 weekly format has been another great step forward for our increasingly popular industry e-newsletter, and we now have nearly 4000 subscribers across the globe. If you’re not one of them, you can sign up here.
It's a fact: people don't mind scrolling to read an email, as long as it's relevant and interesting. Make sure your message follows through on the promise in your subject line, and use several short paragraphs if you have a lot to say. When in doubt, challenge yourself to write less and add links that support your topic.
AOA Membership Renewals now due
The new financial year is now upon us - have you renewed your industry membership? The Australian Olive Association (AOA) is the Prescribed Industry Body (PIB) for the olive industry and as a financial member, you are doing your bit to support and empower the AOA to represent your interests, and to help build a sustainable and profitable future for our industry.

There are also plenty of direct member benefits, including:

  • eligibility to join the Australian Code of Practice (OliveCare™) quality certification program
  • member discounts on events, including the annual National Conference, and publications
  • access to the online Members Lounge for invaluable information and assistance with labelling requirements, technical issues, industry R&D and much more.

To continue being a part of YOUR industry representative organisation, return your renewal form now to the AOA Secretariat via email: or post to C/O Post Office, Coomandook SA 5261. SA and WA members should now also have received their renewal forms – please email Lisa at the above address if yours hasn’t arrived.

Want to join? And if you’re not already a member, now’s the time to join. You’ll find more information and membership forms here.

International growers and importers into Australia are also welcome to become members: contact Lisa at for your relevant application form.

Friday Olive Extracts is Published by:
  Our Journals

Greg Mathews - owner of Grampians Olive Co - chats to Nick Bennett and Sam Stove on The Daily Drive about producing Australian organic olive oil with Toscana olives.

Another example of ‘taking EVOO to the people’: a drive-time radio interview talking about olive oil production and quality.

  Opportunities in your state:
The Agribusiness Growth Program from Food South Australia offers business performance/plan reviews and recommendations for improvement. It also includes one-on-one business coaching to $10K with 25% co-contribution. Applicants must be ag/food businesses of 2+ years with turnover of $300K to $1.5m. More information here.
The WA Department of Water is offering help for commercial farmers in a dryland agricultural district receiving <600mm average annual rainfall through the Farm Water Rebate Scheme. The aim is to encourage commercial farmers to develop additional farm water supplies and the process starts with a farm water audit. More information here.
The Tasmanian Department of State Growth is offering low-interest loans of $30K to $1m to Tasmanian farm and agri-food businesses, supporting projects that advance the Agrivision 2050 plan to increase the value of the state’s agriculture and agri-food sectors. More information here.
Loans of up to $250,000/project are available through the NSW Rural Assistance Authority’s Farm Innovation Fund to improve permanent farm infrastructure and ensure long-term productivity and sustainable land use. More information here.
Up to $2500 rebate (up to half of total cost) is being offered for Queensland farming families to undertake farm succession planning. The program continues until 30 June 2019. More information here.
Weekly update:
Federal, state and regional bodies announce funding and other assistance programs on a regular basis, with many available to the small-to-medium businesses operated by the majority of Australian olive growers and producers. Keep your eye on our Friday Olive Extracts listing, where we bring you the opportunities most suited to our olive industry readers.
  New Zealand
Wairarapa’s olive oil producers have had a tough harvest season over the past few months which will have oil lovers needing to get in quick as stock will be limited. Due to last summer’s lack of sunshine hours coupled with autumn’s higher rainfall, the olives yielded less than average volumes of oil, meaning less for suppliers and buyers.
All ONZ grower members should now have received Certification documentation and submissions are now open. Don't miss the opportunity to have your oil wear the trusted OliveMark quality guarantee. Documentation is also available here , along with more information on ONZ Certification.
Entries close soon for 2017 Royal Adelaide Olive Awards
There are just two more weeks to submit entries for the 2017 Royal Adelaide Olive Awards, set to be another highly competitive event. Last year saw the 20th anniversary of the competition, marked by a change of name and a number of new classes. The changes saw a dramatic increase in entries from recent years, including 49 for the popular new “EVOO of Provenance” class. Entries for both oil and table olive classes close at 5pm on 11 August 2017, with judging taking place on 19 August. The entry fee per exhibit is $99 (GST incl) for online entries or $110 for paper entries. Full details and entry forms will be available on the Olives SA website here, with online entry here, or contact OSA president Michael Johnston on 0419 815 839 for more information.
Three oils and three vinegars come in the deluxe sampler, displayed here at the Campus Store.
New UC Davis Olive Oils (and vinegars) hit the shelves this week! Gunrock Olive Oil, a mainstay of the UC Davis Olive Center’s 12-year-old olive oil sales program, is back - only now this extra virgin oil has the “estate” designation, meaning the oil is made entirely from UC Davis olives.

Industry learning, research and income – what a great initiative. The side story behind the US Davis olive business is a great read too.
China is purchasing record amounts of olive oil and helping to stimulate global production, said a leading olive industry organization on Thursday. Chinese purchases of olive oil rose by 17% during the first seven months of the 2016-2017 crop year, according to the Madrid-based World Olive Oil Exhibition (WOOE).
In its fight to defend the integrity of mass-market olive oils, a trade group of American importers says it’s ready to go another round. A recent report by the House Committee on Appropriations for the upcoming federal budget bill called on the US Food and Drug Administration to update its 2015 study on the authenticity of extra virgin olive oil sold in the U.S.
Turning thick honey or chocolate syrup into a flowable powder can be done cheaply and easily thanks to a highly porous plating agent that can replace spray drying, says Ingredion.

Value adding into olive oil powder, perhaps? Would make a delicious garnish.
Orchard view at Monterosa.
Deep in the quiet sun-scorched hills surrounding the town of Montcarapacho, Monterosa’s philosophy has led it more than once to make the most of the unexpected.

A really interesting profile about a really interesting business, and well worth a read.
What's On



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

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

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