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Olive mills don't just produce oil – they also generate a lot of wastewater (Credit:
smoxx/Depositphotos
)
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When olive oil is produced commercially, olives are crushed and mixed with water in mills. The oil is then separated out and saved, while the leftover water and solid residue are discarded – and that can be problematic. Help may be on the way, however, as scientists have devised a process of converting olive mill wastewater into biofuel, fertilizer and clean water.
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Why you should avoid supermarket brands, and the Australian producer favoured by the chef at The Dolphin and Icebergs.
A chef who knows a good – and bad – EVOO, and is keen to spread the word about Australia’s fresh, high quality products. Great stuff!
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The Bureau of Meteorology's latest climate outlook is predicting median rainfall for much of Australia, with the chances of a wetter or drier October to December roughly equal.
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Patissier Peter Pattison says business has been tough because of the butter price hike. Photo: ABC
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There are fears some of our favourite baked goods could face a price hike as a national butter shortage puts pressure on Australian food producers.
Sounds like a good time to do the swap to EVOO for healthier, affordable baked goods!
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Register your interest today and come have a chat to the RMCG team at the National Olive Industry Conference in October to participate in the Australian Olive Industry Benchmarking program. Funded by Hort Innovation using the olive levy, and delivered by independent consulting group RMCG, benchmarking is a great management tool to track the performance of your businesses and how it compares with other growers across the industry. Further information on what is involved in participating in this free program to levy payers is available
here
, or you can register your interest to participate
here
.
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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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If you barely have the time to eat a full meal some days, the chances are you're missing a few key nutrients and important supplements from your diet.
The answer: olive leaf extract, another health-promoting product from our olive groves.
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Last minute registrations will be accepted today (Friday) for the 2017 NZ EVOO Awards Dinner, being held at the James Cook Hotel, Wellington on Saturday, 14 October. To acknowledge this year’s Head Judge and Guest Judge, both from Italy, the meal will be an Italian family style dinner accompanied by Italian wines.
Preliminary results for the EVOO categories show 24 Bronze, 38 Silver and 17 Gold medals awarded, with all awards to be presented during the evening.
Download the Awards Dinner registration and accommodation request form
here.
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Excitement is building as we wait to find out who will take home the coveted
Best of Show title in Australia’s first and only global olive competition, the Australian International Olive Awards (AIOA).
It could be you -
with over 65 Bronze, 94 silver and 40 gold medals awarded, and 89.6% of entries achieving a medal, the odds are in your favour
.
So make sure you’re there as the winners are announced at the 2017 AIOA Presentation Dinner, being held as part of the National Olive Industry Conference on Tuesday, 10 October at the Adelaide Convention Centre. It’s a great chance to relax, catch up with old friends and make new ones – and hopefully celebrate a win or two of your own!
AOA member? Dinner tickets are discounted for AOA members as another benefit of membership. Use the member discount code THANKYOUDINNER at the
checkout. when you place your order to apply the special price of $100 (normally $120) per guest.
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Last year’s National EVOO Best of Show winners, Michele and David Sheward of Paradox Grove.
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Time is running out to register for three great olive events being held in Adelaide, South Australia, next week:
- 2017 National Olive Industry Conference and Trade Exhibition - Tues 10 & Wed 11 October
- Australian International Olive Awards Presentation Dinner - Tues 10 October; and
- Fleurieu Peninsula Bus Tour & Coriole Winery Lunch – Thurs 12 October.
The conference is
the premiere networking and educational event in the olive industry calendar, and will see growers from across Australia – and beyond – learn, discuss, explore and share knowledge and ideas to advance the industry. View the conference program
here.
Strong support from industry sponsors means the conference remains affordable for even small growers, with this year’s registration fees (ex gst) just:
Conference tickets:
- Financial AOA members: $275
- Olive levy payers: $315
- Regular price: $370
Awards Dinner tickets:
- Financial AOA members: $100
- Regular price: $120 ea
Note
: bookings received after Friday 6 October will attract a 25% catering surcharge.
Don't miss out! Register
here.
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An optional bus tour is being run on Thursday, 12 October, departing from Adelaide and touring the Fleurieu Peninsula olive and wine growing region, visiting groves, oil processing and bottling facilities, and table olive production.
Rounded out with tastings of the region’s high quality wines and lunch at the renowned Coriole Winery, it’s a day not to be missed. Cost is $90/pp (ex GST) – bookings
here
.
Olivegrower and Friday Olive Extracts team members Gerri Nelligan and Sheri LeFeuvre will be at the conference, where Gerri will also be presenting on “Tooting your own horn!”. We’re looking forward to catching up with familiar faces and meeting more of you in person – hope to see you there!
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Spain's Atlas experimental flight center furnishes drone technology that is changing how producers approach olive farming.
New technology for olive production is a key topic at next week’s National Olive Industry Conference & Trade Expo in Adelaide – and could be the future for YOUR grove. Be there and learn all about it - register here:
www.nationaloliveconference.com.au
.
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Fall had not even begun and some Italian farmers already started to pick olives, as climate issues led them to modify their harvesting operations. Gradually from now until November, when it comes to the production of high-quality olive oil, mills will be fully operational all over the Boot.
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The Ministry of Agriculture and Fisheries, Food and Environmental Affairs (MAPAMA) has published the olive oil report for September, which analyses the data provided by the Spanish Food Information and Control Agency (AICA) at 31 August as well as the market situation.
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A Mare Street volunteer will sell “zero emissions” olive oil to Hackney – once it arrives on a sailing boat from Portugal. The Nordlys cargo ship is due to get to Brighton on Tuesday to deliver 1,000 litres of organic oil harvested in the Faia Brava nature reserve.
From a marketing point of view, this is the ‘point of difference’ every brand needs. Want great ideas for marketing your brand? Join us next week at the National Olive Industry Conference & Trade Expo for great information and take-home inspiration – register here:
www.nationaloliveconference.com.au
.
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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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