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The wet weather that soured the harvest season for Hunter grape growers, now appears to be impacting on olive producers. But while yields are down, the sector is still making progress, with Australia’s olive oil production expected to increase two-fold by 2014.
Following rave reviews from attendee members, the North American Olive Oil Association (NAOOA) is awarding five scholarships for the first Extra Virgin Olive Oil Savantes program in the US, to be held later this year on the US East Coast. It’s a feather in the cap for the Australian-based Savantes organisation, led by industry expert and Victorian producer Simon Field, and deserved recognition for the internationally-renowned program. Founded in 2001 the program runs annually in Australia and Europe and has been held in Spain, Italy, United Kingdom, South Africa and New Zealand.
Places are still available for the Australian Extra Virgin Olive Oil Savantes Oil Tasting program on 25-27 July 2012 in Melbourne. For information and bookings visit www.savantes.com.
TV One’s “Fair Go” have carried out chemical and sensory analysis of a range of supermarket olives oils to see if they are actually EVOO. They promise the consumer will be surprised at the results. Watch it next Wednesday, May 16 at 7.30pm on TV One.
Northland are almost finished but have been harvesting around a month later than usual. Their patience has been rewarded with good yields and beautiful oils. So that is the message for others out there – patience!
Olives New Zealand reports that Certification 2012 is ready to roll but submissions to the testing service have to be done in batches of 12 bottles. Note you do not need to allow your oils to settle before drawing off your bottles for Certification – just don’t take it off the bottom of the tank or canister. The sooner you get your oils in for Certification, the sooner you can start using the OliveMarks on your bottles. For more information, email [email protected].
300 liters or nearly 80 gallons. That’s the most homemade olive oil one Greek family bought at once from Yiannis and Mina Roboras, who have been producing their own olive oil in the Peloponnese region of Greece for more than 20 years. “It a long family tradition,” Mina says proudly. “Our olive oil is special because our mountains haven’t been spoiled by industrialization as other areas have. Our olive oil is 100 percent pure and we think – better quality than in the stores.”
Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
Spain has pumped out a record 1.59 million tons of olive oil this season, according to figures to March 31 released in late April by Spain’s Olive Oil Agency (AAO). With milling nearly complete for 2011/12, the figure easily supersedes the country’s previous high of nearly 1.42 million tons in 2003/04.
Greater Milwaukee is about to get a couple more specialty olive oil shops. Owners Jim and Susan Allen plan to open Oliva di Vita in Delafield on Monday. The following week, Josh and Nichol Saiia will open their third Oro di Oliva, this one in the Milwaukee Public Market. That will give the area five shops in a retail niche that has just emerged here in the last several years.
Don’t we wish for that sort of consumer interest and support! – Ed.
Top food trends will dominate European shoppers’ buying habits by the year 2020, predicts Spanish research organisation Azti-Tecnalia.
Top trends include demands for transparent and accessible information, and foods which offer a multi-sensory experience – sounds like EVOO!