Friday 13 April 2018

Brought to you by  Australian & New Zealand Olivegrower & Processor
Today's Top Story
26-Mar-2018 By Jim Cornall

An American Heart Association report says diets rich in monounsaturated fatty acids from plants are associated with a lower risk of dying from heart disease or other causes compared to diets rich in monounsaturated fats from animals, which are linked to a higher risk of death from heart disease or other causes.
Fresh: Quail eggs never looked so good. Picture: Dominique Cherry.
THE EVENT: Oaks Cypress Lakes Resort’s Piggs Day Out on Saturday, June 2.
THE DISH: Nelson Bay scallops with sweetcorn puree, Pukara Estate basil oil, topped with quail eggs.
THE CHEF: Athol Wark

What a recipe: promoting local EVOO to both cook (high heat sear) and dress the dish!
Vigilance required for Olive Knot Disease
With the harvest season upon us and wet weather approaching, AOA Code of Practice OliveCare® Administrator Peter McFarlane has provided a timely reminder about the bacterial Olive Knot Disease (Pseudomonas savastanoi pv. Savastanoi). A devastating scourge for Barnea and Frantoio varietals in particular, Olive Knot appears as rough galls or swellings on twigs, branches, trunks, roots, fruit or leaves. They grow rapidly into smooth, spherical green knots, increasing in size and becoming darker and more furrowed. Transmission is via the bacteria in the galls, which ooze out in wet weather and enter the tree through wounds, including those caused during harvesting. The only available control agent in Australia is Copper Oxychloride and Copper Hydroxide, which must be applied within 24 hours of adverse weather or pruning/harvest damage. 
Olive Knot Disease management: 
  • maintain strong tree vigour to resist infection 
  • regularly monitor trees for symptoms 
  • prune and remove any ‘knots’ during dry weather periods
  • disinfect pruning tools including chainsaws between trees; wash down and disinfect pruning and harvesting equipment before entry to and again after leaving the grove
  • apply copper sprays within 24 hrs of rain, hail or frost events, after pruning and immediately post-harvest – timing is critical for effective control.
Growers experiencing Olive Knot Disease are requested to send details to McFarlane at:
Houston, we have lift off! Or at least olives. Finally, decades after I planted my first olive trees. Olives of many shapes and colours varying from almost white through green to purple black.

Entertaining story-telling about the complexities of growing olives!
If you’ve got something industry-related to sell, you can now reach your target market directly with Olivebiz Classifieds. Our new online Classifieds service is an easy and inexpensive solution to advertising 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. 
Olivebiz Classifieds cost just $40/month for AOA members ($100/month 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, with new listings including a polyphase converter and certified organic award-winning EVOO. 

To find out more, or arrange a listing, contact Gerri at
Colin and Elise from Mt Buffalo Olives will host an event for High Country Harvest.
This isn’t just a pick-your-own day at an olive grove, it’s a pickle-it-yourself opportunity, too. Award-winning olive producers Colin and Elisa Bertuch will open their grove to guests next month as part of High Country Harvest.
Friday Olive Extracts – send us YOUR news
The first quarter of the year has passed already and we’re now well into 2018 with Friday Olive Extracts (FOE), bringing all the latest industry news and events to your Inbox every week. THE place to share olive industry news, event details and reminders, the weekly format introduced in 2017 has made our industry e-newsletter even more popular, 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 - it’s free, and the best way to reach your fellow industry members!
New online information source the Olive Wellness Institute (OWI) is an invaluable resource for olive growers and industry producers, providing easy access and reference to credible, up to date information on the health benefits of EVOO and olive products. 
The OWI aims to increase awareness of EVOO Oil and other olive products by gathering, sharing and promoting expert, credible and evidence-based information on their nutrition, health and wellness benefits. It is targeted at health professionals and the public interested in non-branded credible information, and in time will also include resources specifically for growers. At its base is a global Advisory Panel of health and science experts, who provide insight and guidance, and ensure a high level of scientific direction.
The site provides a credible reference point to help share accurate science and debunk myths, along with an olive science database with references related to olive health and wellness. 
It’s a great opportunity to get the real facts about our wonderful, healthful products out there, so let’s all get behind the initiative:
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Olives SA Field Day
Olives SA members are invited to attend an industry field day being held in conjunction with the Nangkita Olive Harvest Open Day on Sunday, 22 April. OSA sessions will run from 10am-3:30pm, and are free to members (yes, you can join on the day!). Lunch is available as part of the Open Day event at an “all-you-can-eat” cost of $45.
Session 1: Pruning with Hartley Lewis of Lewis Nurseries - theory of why and how to prune, followed by practical session in the grove. **Sponsored by Eclipse Enterprises, providing each attendee with a free Falket double cut pruner valued at $70.
Session 2: “Doing the best for your olive trees” with panel members Brian Pridham, McLaren Vale Irrigation; Sam Freeman - Senior Agronomist, DJ's Grower Services & Supplies; Peter Wadewitz, Peats Soils. Covering the practical aspects of looking after your trees.
For more information contact Kent Hallett at or 0428 829 024.
Soil Health and Water Use Field Day
The Fleurieu Forward Farming group is running a field day on soil health and water use, being held on Tuesday, 15 May 2018, 9am–3:30pm at Koolah - 2581 Range Rd Willow Creek, SA. 
The keynote speaker is Deane Belfield from Regenerative Australian Farmers, on Biological vs chemical farming what’s the difference, can they work together? Be paid to build your soil carbon.
The program will provide practical skills to improve soil health, soil water and resilience on your farm, including: 
  • understand chemical vs biological farming
  • see local dryland soil health trials and plant-available water response
  • hear what has worked for local and national farmers to improve soil health
  • see results from irrigated dairy trials
  • consider carbon credits
There will also be 20+ soil health exhibitor displays, with experts on hand to speak with on the day.
Cost is $25 including lunch – book here or get more information here.
New Zealand
The country’s largest trade event for food retail, foodservice and hospitality sectors, Fine Food New Zealand, takes place from 24-26 June 2018. The biennial trade-only event enables international businesspeople in the food, beverage, food service, equipment and packaging industries to scope local markets and establish new trade relationships with New Zealand producers ready to export. Attendance is free for delegates - find out more and register here.
Age-related brain plaques, which may play a role in Alzheimer's disease, can start forming in your 40s. Keep your brain buff with these tips.

Tip #1. Be like Popeye ... And love olive oil.
05-Apr-2018 By Will Chu

The International Organization for Standardization (ISO) has updated its product labelling guidelines to ensure food information contained in QR codes and RFID technology is made more accessible to the consumer.
Courtesy: Laudemio olive oil tasting in San Francisco.
Olive oil has been a staple of the Mediterranean cuisine and beauty regiments for centuries. The increasing demand for highest quality product has put significant pressures on growers and makers around the world, especially among traditional top three exporters: Italy, Spain and Tunisia.
The Ministry of Environment, Water and Agriculture announced that corn, olives, grapes and pumpkins will be added to the list of crops banned for export. The export of watermelons, peaches, potatoes, onions and tomatoes were banned earlier.

This is to reduce crop irrigation use - and we thought we had water problems!
Dive deeper into the juicy, fat-streaked world of Wagyu beef, and you'll find an even more prized and rarer (pun intended) variety: Sanuki, or olive Wagyu.

This product is getting a lot of global press – and big money. We farm olives and cows in Aust/NZ: anyone interested? 
Some labels have tasting notes, like wine. Others carry batch numbers, like limited-edition bottles of whisky. All proudly display the provenance and variety of olive used. And while the prices per bottle for infused olive oil can be high, quirky new flavours continue to win over new fans in restaurants and kitchens across the country.
Some labels have tasting notes, like wine. Others carry batch numbers, like limited-edition bottles of whisky. All proudly display the provenance and variety of olive used. And while the prices per bottle for infused olive oil can be high, quirky new flavours continue to win over new fans in restaurants and kitchens across the country.
Olive-oil giant Deoleo has signed a deal with Spanish agricultural co-op Viñaoliva to develop and market a range of new brand of oil. Deoleo, which owns brands including Bertolli and Carbonell, said the "framework agreement" with Viñaoliva is "based on the quality and traceability of olive oil".
What's On

22 April - “Olive U” classes – Nangkita, SA

22 April - Olives SA bus tour – Fleurieu Peninsula, SA

22 April – Olives SA Field Day – Tooperang, SA

15 May - Soil Health and Water Use Field Day - Willow Creek, SA

8-9 June - OLIVE JAPAN international trade show 2018 – Tokyo

24-26 June - Fine Food New Zealand – Auckland, NZ

6 July – Closing date for Invitation to Participate, Australian Golden Olive Awards – Rutherglen, VIC

July 16 – Entries open, 2018 Australian International Olive Awards – Adelaide, SA

August 17 – Entries close, 2018 Royal Adelaide Olive Awards – Adelaide, SA

20 August – Entries open, 2018 Hunter Valley Olive Show – Hunter Valley, NSW

September 5 – Presentation dinner, 2018 Royal Adelaide Olive Awards – Adelaide, SA

September 21 - Entries close, 2018 Australian International Olive Awards – Adelaide, SA

5 October – Entries close, 2018 Hunter Valley Olive Show – Hunter Valley, NSW

13 October – 2018 ONZ Conference & NZ EVOO Awards Dinner – Masterton, NZ

14 October – Olives NZ grove visits – Wairarapa, NZ

18-19 October - AOA National Olive Industry Conference & Exhibition 2018 - Wagga Wagga, NSW

19 October - Awards Presentation Dinner, 2018 Australian International Olive Awards - Wagga Wagga, NSW

15 November – Presentation dinner, 2018 Hunter Valley Olive Show – Hunter Valley, NSW

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