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Australian International Olive Awards set new quality benchmark
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On Tuesday night the Australian olive industry celebrated at the Australian International Olive Awards Presentation Dinner. The coveted Best EVOO of Show Award went to New South Wales producer Rylestone Olive Press & Bentivoglio Olives for its Cudgegong II Frantoio, which also took Best EVOO - Southern Hemisphere, Champion Varietal – Italian and Best EVOO – NSW, while Best EVOO – Northern Hemisphere went to China’s Longnan Xiangyu Olives Development Co. Ltd’s Picholine. Best Table Olive of Show was awarded to South Australian producer The Australian Olive Company Pty Ltd, along with the Best Southern Hemisphere Table Olives and Champion Table Olives (Wild) awards.
The inaugural international competition saw medals awarded to 87% of the 222 oils – 49 gold, 85 silver and 60 bronze. Chief Steward Trudie Michels said it was a fantastic result for the industry, particularly in what had been a late and difficult harvest for many producers.
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Significantly, the average score this year was a high silver, which is substantially higher than the previous national competition benchmark of a bronze. It’s proof that the Australian industry is continually lifting its game and striving for excellence, and also great reward for all those efforts.
“Congratulations to all the winners. Enjoy your success and the rest of the year, and we’ll look forward to sharing news about the 2nd Australian International Olive Awards early in 2018.”
View full results
here
and don’t miss our awards coverage in the December edition of Olivegrower & Processor.
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This week’s 2017 National Olive Industry Conference & Exhibition was the first for AOA CEO Greg Seymour and he’s rated it as “a cracker of an event”.
“It was a jam-packed program of presentations, which provided fantastic information and led to some really interesting and informative discussions during the question sessions. It was also great to meet the many exhibitors who supported the event, and to see first-hand the specialised industry products and services they brought along.
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I want to thank everyone associated with this tremendous event and encourage anyone who wasn’t there this year, to make sure they attend next year. We’ve already started planning and it’s going to be another fabulous industry summit. Stay tuned for details, which we’ll be releasing them shortly.”
We’ll bring you a full wrap-up of the Conference in the December edition of Olivegrower & Processor.
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Shane Cummins: We’re actually making really good oil. Photo: Tony Lewis
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When competitors in the inaugural Australian International Olive Awards sat down for dinner in the Adelaide Convention Centre last night, the true state of Australia’s olive oil industry was revealed, writes Nigel Hopkins.
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Enjoying your weekly
Friday Olive Extracts
?
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We hope you’re all enjoying your weekly edition of
Friday Olive Extracts
(FOE),
bringing all the latest industry news and events to your Inbox in an even more timely manner. THE place to share olive industry news and last-minute event reminders, the 2017 weekly format has been another great step forward for our increasingly popular industry e-newsletter, and we now have nearly 4000 subscribers across the globe. If you’re not one of them, you can sign up
here
.
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Farm biosecurity for people, vehicles and equipment
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Q&A sessions at this week’s National Olive Industry Conference covered a multitude of hot topics and grower concerns, including discussion about the biosecurity risks involved with dirty fruit bins and harvesting equipment. It’s a timely reminder that farm biosecuri
ty is more than just monitoring and treating pests diseases, it’s also about the people, vehicles and equipment involved in your farm operations.
Remember: if it can move, it can carry diseases, pests and weeds.
There’s great info on essential biosecurity practices for your grove on the Farm Biosecurity website
here.
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Only 20 years ago butter was the public villain – contributing to raised cholesterol levels and public concern over an increased risk of heart disease. Now this public perception seems to have been reversed, and reality cooking shows seem to use butter in every recipe. But what has caused this shift in perceptions and is it based on scientific evidence?
Some interesting discussion about fats and “olive oil” margarines here.
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RES Olive Oil Awards announced
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Number 29 Olive Grove, Waiheke Island, have won the Supreme Award in the Royal Easter Show Olive Oil Awards with their Frantoio/Leccino/Verdale Blend.
The competition has a consumer focus and judges only EVOO wholly produced in New Zealand, awarding 9 gold, 19 silver and 7 bronze medals this year for oils described as excellent across all classes. Judges also rated table olive entries “notable for their high quality this year”.
Class Champions were: Left Field Olives: Barnea – Wairarapa; Rangihoua Estate: Picual – Waiheke Island; Number 29: Frantoio/Leccino/Verdale Blend – Waiheke Island; Bella Olea: Lemon and Barnea – Wairarapa; Telegraph Hill: Kalamata Olives – Hawkes Bay; Telegraph Hill: Burnt Orange and Fennel – Hawkes Bay.
Congratulations to all award winners.
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Not long to wait for ONZ Award winners
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The 2017 NZ EVOO Awards Dinner is being held tomorrow, so we’ll know soon who made the “best of the best” list of the national industry competition this year. Good luck to all entrants!
We’ll bring you news of the big winners in next week’s edition of Friday Olive Extracts, and comprehensive coverage of the awards in the December edition of Olivegrower & Processor.
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The Australian Biosecurity Awards recognise individuals, groups and organisations in industry and government that show a commitment to working collaboratively with the Department of Agriculture and Water Resources to support and promote Australia's biosecurity and the systems that uphold it.
Nominations for the 2018 Australian Biosecurity Awards are now open, including a new award category of
Farm Biosecurity Producer of the Year to recognise Australian primary producers for their on-farm biosecurity practices.
Deadline for entries is 20 October. More information and nomination forms
here.
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EniSpa, a giant Italian olive oil firm, has collaborated with Friggi Oil Service, a collection of vegetable oils leftover company, to turn used oil from restaurants into biofuels.
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The global market of extra virgin olive oil is expected to continue its growth over the forecast period due to rising demand, increasing health awareness as well as health benefits that olive oil gives in recent years.
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09-Oct-2017 By Niamh Michail
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
Interesting stuff – especially the finding that EVOO enriched the potatoes with its own phenols. Healthy fries!
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COR is aiming to become one of the first large, permanent crop farmers to effectively pursue a regenerative agriculture approach, which entails slashing waste and reusing byproducts.
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06-Oct-2017 By Joseph James Whitworth
The Food Safety Authority of Ireland (FSAI) has said it is increasingly investigating suspected breaches of the law relating to food fraud.
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2017
14 October - NZ EVOO Awards Dinner – Wellington, NZ
15 October - ONZ Organoleptic Seminar – Wellington, NZ
2018
March - World Extra Virgin Olive Oil Tasting Team Championship, Priego de Cordoba, Spain
Simon@savantes.com
To include your event, or update your existing event details, email FOE editor Gerri Nelligan at
wordsync@bigpond.com
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Friday Olive Extracts is Published by:
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Olivegrower & Processor
June Issue
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Australian and New Zealand
Olive Industry Directory
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