Teesdale olive grower Joan McGovern is on a crusade to educate on the joys of extra virgin olive oil. The managing director of Camilo Olives started hunting got industry knowledge when her family planted a small grove of 3300 trees on flat sandy loam as "olive novices" in 2002.
"It was a steep learning curve," she says. But it's been a rewarding journer, with the Camilo label amassing a swag of awards over the past few years for its extra virgin olive oils that are processed on-site.
"Australian olive oil is just fabulous," Joan says.
It's make or break time for the Australian olive oil industry.
After setting minimum standards for extra virgin olive oil this year, olive growers are frustrated that cheap, imported olive oil is still flooding into Australia, masquerading as extra virgin when it's not.
Michael Mackenzie talks to Lisa Rowntree, chief executive officer, Australian Olive Oil Industry Association.