17 May 2019

Brought to you by  Australian & New Zealand Olivegrower & Processor   www.olivebiz.com.au
Today's Top Story
New York success for local producers

Australian and New Zealand producers once again made their mark in this year’s New York International Olive Oil Competition, taking home a total of 2 Best in Class, 9 Gold and 8 Silver awards.
Australian winners were:
  • Best of Class – Alto, Cape Schanck Olive Estate
  • Gold – Alto, Cape Schanck Olive Estate (3), Cobram Estate (2), Grassy Spur, Taralinga Estate
  • Silver – Alto, Grassy Spur, Gooramadda Olives, Leaping Goat, Taralinga Estate
  • New Zealand winners were:
  • Gold – Loopline
  • Silver - Juno (2), Dali 
Well done and congratulations to all!

We’ll bring you detailed results and competition statistics in the June edition of Olivegrower & Processor.
Tasmanian olive harvest about to begin at Lentara Grove
Value-adding: First-time farmers Sophie and Martin Grace are diversifying their business by offering tours of Lentara Grove in Exeter. Picture: Neil Richardson.
To most people olives are a salty delicacy found on a cheese board, but to Martin and Sophie Grace olives are life. In the next week, they will be harvesting their latest Lentana Grove olive crop at Exeter. The olives, grown from 23-year-old trees, will be turned into award-winning extra virgin olive oil that has gained several awards including best in show within its category at the Australian International Olive Awards.

Great media coverage of local producers, products and the health benefits of EVOO – and that AIOA win adds a nice bit of brand promotion!

The projected minimum, or worst case, opening irrigation allocation for the 2019-20 water year has risen to 22%. The change to the minimum opening allocation since April is based on advice from the Murray-Darling Basin Authority and reflects recent rainfall and updated water availability conditions.
Further improvements across the water year are likely, with most inflows to the River Murray system historically occurring between July and November.

Trees across Melbourne are heavy with ripening olives, but many of us don't know what to do with them. Sicilian-Melbournian Rosa Mitchell runs through her tried-and-true method for picking, preparing, brining and pickling olives. Host Raf Epstein hasn't had much luck with his olive tree, so Rosa explains what he might be doing wrong, and answers other common listener questions.

A 17+minute prime radio segment dedicated to olives … might not help with your commercial processing but great for boosting consumer interest.
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 or buy, our online Classifieds service is an easy and inexpensive solution to advertise your unwanted equipment, extra oil - even your grove – or to put out a finders call. And if you’ve got a service to offer, it’s the ideal way to get the message out loud and clear to your peers and industry associates - like Howard, who can process your fruit for you.

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
May 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 May edition was published this week, emailed out to levy payers across the country, and is also available online via the OliveBiz website here, where you can also find articles from all the past editions. There’s lots of interesting news, particularly around coming industry events, so jump online and take a look.

Last week, the most comprehensive report on biodiversity to date – written by 455 experts representing 50 countries – revealed that one-eighth of the world's plant and animal species are now at risk of extinction, a dramatic rupture in the rich diversity that underpins the very existence of life on Earth.

Read through to the part about looking beyond the usual commodity crops to the first on the list of positive alternatives. 
SA: Water allocation support drop-in sessions
Two drop-in sessions for irrigators are being held next week to help prepare for the 2019-20 water use year. The sessions provide the opportunity to speak with Department for Environment and Water staff about the current water resources outlook, private carryover policy, water allocation projections and water licensing.
Irrigators are invited to drop in at any time during the sessions, being held on:
Monday 20 May, 11am-3 pm at Loxton Research Centre
Wednesday 22 May, 9am-12pm at Murray Bridge Golf Club.
For more information contact Senior Project Officer River Murray WAP Peta Brettig on 8463 6877 or rmwap.feedback@sa.gov.au.
TasteBook™/OliveCare® sensory workshops – last days to book for Adelaide, 24 May
Learn how to recognise the diverse flavour, aroma and taste attributes of Australian EVOO and table olives, and what sets the award winners apart from the rest, at a 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 first event is being held in South Australia on 24 May at the University of Adelaide, Waite Campus, Urrbrae. Access more information and register here, where you’ll also find the full workshop schedule.
New Zealand

Results announced today show four New Zealand Extra Virgin Olive Oils were among the top winning oils in the world as judged at the 2019 New York International Olive Oil Competition.

Again, congratulations to all the winners!
Food Safety Act 2014 now mandatory for ALL olive growers

A timely reminder to all New Zealand producers that it is now mandatory to be registered under the Food Safety Act 2014 with a National Programme, which is registered with your local Council.
Olives NZ has three templates available to simplify documentation preparation: National Programme One for growers, National Programme One with bottling exemption (conditions apply) and National Programme Three for all others, including processors. The templates are $250 each and have been well received by Councils and MPI. For further information contact EO Gayle Sheridan at admin@olivesnz.org.nz.

An enforcement operation has taken down a large-scale criminal network that was selling fraudulent olive oil in Europe. The Europol-coordinated operation has resulted in the seizure of 150,000 litres of low-quality oils that had been adulterated with colourants to make them appear like extra virgin olive oils, and led to 20 arrests. It is estimated that the gang netted around €8m (around $9m) in profit from the scam.
07-May-2019 By Pearly Neo 

The Food Safety and Standards Authority of India (FSSAI) has banned 14 brands of coconut oil in the southern state of Kerala, citing the detection of adulteration. 

The article says 180 coconut oils have now been banned in the state – that’s one big adulteration problem.

Research from North Carolina suggested the Mediterranean diet satiates the appetite better than the Western diet.A study found animals on the Mediterranean diet (MedDiet) chose not to eat all the food available to them. Consequently, they maintained a normal weight.
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!
Image: EPPO. The invasive pathogen has affected thousands of hectares of olive plantations in Puglia, southern Italy
Southern Europe countries are said to be at the greatest risk from a deadly disease described as a "very serious threat" to the EU's olive industry. The European Food Safety Authority (ESFA) says computer modelling has helped understand how it spreads, but there is no cure for infected plants. Experts describe Xylella as one of the "most dangerous pathogens worldwide".
Image: Twitter.com @rafaelnadal
Rafa Nadal, a clay court master, is struggling to assert his dominance on the soft surface this season but is currently cruising through the Madrid Open, in Spain.

Yes, that’s olive oil on this champion’s breakfast table – and he loves olives! Rafa’s a great unofficial ambassador.
08-May-2019 By Tingmin Koe 

Oman has introduced a tougher food safety law, where CCTV will need to be installed in food establishments and violations for penalties are raised. 

Next time you think our food safety regulations are a hassle … 

There's lots of advice out there about the importance of washing our faces properly, and how crucial cleansing is in our beauty routine. But by the sounds of things, washing your face with regular skincare and water is, er, over. Yep, the new thing is apparently washing your face with - wait for it - olive oil. Sense my skepticism? I took a look into what exactly this all means, and how to wash your face with olive oil. 

Spread the word and extend your potential market to the beauty sector.
What's On

Australian Women's Leadership Symposiums – all states, Australia 

19 May
Olives SA/WEA course ‘From The Grove To Your Table’ – Adelaide, SA 

20 May
Water allocation support drop-in session - Loxton, SA

22 May
Water allocation support drop-in session – Murray Bridge, SA

24 May
TasteBook™/OliveCare® sensory workshop – Urrbrae, SA

14 June
TasteBook™/OliveCare® sensory workshop – Geelong, VIC

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

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

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

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

To include your event, or update your existing event details, email FOE editor Gerri Nelligan at  editor@olivegrower.com.au
Friday Olive Extracts is Published by:
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