Olive Oil News

The AOA recently commissioned its 2nd round of 30 random tests under the AS5264-2011. A summary of the testing results will be made available by the AOA in January/February 2012. These results will also be made available to the ACCC.

The past few weeks have seen the whole gamut of weather conditions experienced across Australia, from heat waves to heavy rains, floods and even cyclones. No doubt the effects are being felt in olive groves, and we’d love to know how yours has fared. Have you lost blossoms or young fruit to strong winds? Is your grove under water? Or parched from days of scorching heat? Send Olivegrower & Processor editor Gerri Nelligan an email with details of what’s been happening in your area, and she’ll compile a snapshot of how things are looking across the country. And New Zealand growers, we’d love reports from you too. Send your details to [email protected].

Spanish firm Probeltebio has joined a growing list of players in the olive oil extract space that has been hot ever since olive extract polyphenols won a rare botanical antioxidant health claim from the European Food Safety Authority (EFSA).

There is no interest in extending the shelf-life of products for up to five years from the food industry or the consumer, says a NASA scientist and an industry insider.

‘Naturality’, energy and muscle, bone and joint health will be among the top 10 food, nutrition and health trends for 2012, according to a report just published by New Nutrition Business.

Predicted as the largest trend, ‘naturality’ refers to products offering natural and intrinsic health benefits, or ‘free from’ artificial additives – olive oil!

While debate swirls around how to ensure the quality of extra virgin olive oil in the United States, Europe and elsewhere, consumers in India are getting an entirely different message. In a new campaign rolled out by the country’s largest olive oil marketer, it’s the lowest edible grade – one that can’t even legally be called ‘olive oil’ in most places – that Indians should turn to for a healthier diet. Introducing the only major campaign in the world to promote olive pomace oil.

An oxygen-sensitive colour change sensor used to determine the shelf-life of packaged food could challenge industry food quality and safety practices, says its UK-based inventor.
Sounds like a great progression in food safety for the table olive and olive product producers – Ed.

The National Table Olives Committee’s discussion paper is available for comment and feedback, with input providing the basis for the development of draft Australian Standards for Table Olives during 2012. All olive industry participants are invited to make comment on the issues raised in this discussion paper, which can be downloaded at https://www.olivessouthaustralia.com.au/index.php/home/1-general-info/35-discussion-paper-on-table-olives or from the AOA website. Please forward comments before the end of January 2012 to Peter McFarlane, by post to 33 Phillips St, SOMERTON PARK SA 5044; by fax on 08 8376 7048 or via email to [email protected].