R[0]="1942"; T[0]="Department urges clean machines for Olive Harvesting"; A[0]="By ... Editor"; Dn[0]="20070304"; Dt[0]="Sunday 4 March 2007"; Acats[0]="a16"; B1[0]=" The Department of Agriculture and Food is urging olive harvesting contractors to ensure machines are cleaned between harvest jobs to prevent the "; B2[0]="spread of pests and diseases... "; B3[0]=" "; B4[0]=" "; B5[0]=" "; S1[0]=" The Department of Agriculture and Food is urging olive harvesting contractors to ensure machines are cleaned between harvest jobs to prevent the "; S2[0]=" spread of pests and diseases.
Department director of plant biosecurity Shashi Sharma said last year two olive pests, Peacock spot disease and "; S3[0]=" Olive lace bug, were successfully controlled and good on-farm biosecurity was important to prevent the spread of such pests in the future.
"; S4[0]=" Dr Sharma said it was an essential biosecurity practice for growers to ask contractors where vehicles or machinery had been before, and to ensure machines "; S5[0]=" have been cleaned.
'Olive growers should keep a record of where machinery has been, to assist with traceability, should a pest or "; S6[0]=" disease outbreak occur,' he said.
Dr Sharma said Peacock spot disease and Olive lace bug were found in Western Australia in October "; S7[0]=" last year in young olive trees.
'Olive lace bug has still not established in Western Australia.
It is present "; S8[0]=" in all other States except the Northern Territory and Western Australia,' he said.
'Potentially, olive lace bug is a more serious pest "; S9[0]=" than Peacock spot disease, as research conducted in the eastern States showed that trees stressed by severe infestations of this pest failed to bear fruit "; S10[0]=" in subsequent years.' Dr Sharma said the Department encouraged all contractors who move regularly from farm to farm, to check that machinery, bins and appliances "; S11[0]=" or tools are free of soil and plant material, including weed seeds, to prevent the movement onto farms of new pest threats.
"; S12[0]=" 'Harvesting machines imported from interstate are inspected on arrival and are required by Western Australian Quarantine and Inspection Service regulations to be clean of soil "; S13[0]=" and plant material,' he said.
Tips on biosecurity practices are available in Farmnote 'Practical farm biosecurity advice', available from local Department offices "; S14[0]=" or by visiting www.agric.wa.gov.au and search under the Farmnote name... "; R[1]="1866"; T[1]="Finding the good oil"; A[1]="By ... Editor"; Dn[1]="20070207"; Dt[1]="Wednesday 7 February 2007"; Acats[1]="a16a17"; B1[1]=" Just as the quality of olives can vary from year to year, so too can the quality of olive oil.... "; B2[1]=" "; B3[1]=" "; B4[1]=" "; B5[1]=" "; S1[1]=" Just as the quality of olives can vary from year to year, so too can the quality of olive oil.
"; S2[1]=" I've recently sampled quite a few olive oils from around the country which I found quite fascinating, firstly due to the sheer volume of "; S3[1]=" oil now being produced in Australia, but also to be able to compare them with the Italian and Spanish oils that have dominated our market "; S4[1]=" for some time.
Italy and Spain are the top two producers in the world, with oils from Tuscany in Italy considered some "; S5[1]=" of the world's best.
However, Australia, as well as other countries and states such as New Zealand, South Africa and California, notably "; S6[1]=" all wine regions as well, are now also producing first-rate olives and oils.
Like good wine, regionality and climate play a big "; S7[1]=" part in the quality and flavour of olive oil.
Unlike wine, the first run or new season oil is usually the best, "; S8[1]=" both for taste and longevity.
Extra-virgin oils are best used in most recipes, extra-virgin referring to the first press of the olives, "; S9[1]=" giving the oil its distinctive flavour and colour.
These also have a good shelf life and should keep for a reasonable period "; S10[1]=" of time if stored in a cool place, preferably in a dark glass bottle to avoid sunlight affecting them.
Rose Grey and "; S11[1]=" Ruth Rogers of London's River Cafe fame are so fanatical about what oils they use they travel to Italy each year to taste various producers' "; S12[1]=" offerings before deciding what they will buy and use for the next year.
While I'm not that particular I do insist on "; S13[1]=" the using one of Australia's best quality oils in the kitchen at e'cco, Joseph 'First Run' extra-virgin olive oil produced by Joe Grilli of Primo "; S14[1]=" Estate in South Australia, when available, or his green label extra-virgin olive oil for the remainder of the year.
As for the "; S15[1]=" imported ones, I prefer the Italian Tuscan-style oils that are quite fruity and have a little pepper on the back of the palate.
"; S16[1]=" Some of the Spanish oils are so peppery they literally grab you in the back of the throat they are so sharp.
"; S17[1]=" Whatever your preference might be, quality is quite often dictated by price, so I strongly recommend using the best quality oil you can afford... "; R[2]="1492"; T[2]="Adulteration test proves Aussie oil true-blue"; A[2]="By ... Editor"; Dn[2]="20061006"; Dt[2]="Friday 6 October 2006"; Acats[2]="a16"; B1[2]=" Consumers and producers can feel confident that Australian extra-virgin olive oil is the unadulterated, real thing according to results from an internationally-accredited "; B2[2]="laboratory which were highlighted at the recent Sixth Annual Olive Harvest Workshop... "; B3[2]=" "; B4[2]=" "; B5[2]=" "; S1[2]=" Consumers and producers can feel confident that Australian extra-virgin olive oil is the unadulterated, real thing according to results from an internationally-accredited "; S2[2]=" laboratory which were highlighted at the recent Sixth Annual Olive Harvest Workshop.
NSW Department of Primary Industries (DPI) principal research scientist, Rod "; S3[2]=" Mailer, has introduced new German technology to the Department's Wagga Wagga laboratory to enhance its oil analysis service.
'During the last 10 "; S4[2]=" years our testing service for olive oil quality and purity has progressed in leaps and bounds so that now our tests are quicker, cheaper to "; S5[2]=" run and more precise,' Dr Mailer said.
'We've been accredited by the International Olive Oil Council since 2000 and that allows us "; S6[2]=" to prove local oils are world-class in terms of quality benchmarks, including free fatty acids and peroxide levels.' Primary Industries Minister Ian Macdonald welcomed the "; S7[2]=" introduction of the latest research technology as an important means of ensuring consumer confidence in Australian products.
'Extra-virgin olive oil is a "; S8[2]=" quality product which commands premium prices, and this type of authentication helps ensure consumer confidence and fair trading,' Mr Macdonald said.
Dr "; S9[2]=" Mailer said that adulteration tests prove oils are labelled correctly.
'We can test oils for purity and can quickly ascertain if other "; S10[2]=" oils, canola, sunflower or refined oils, have been added.
Solvent-extracted oils are much cheaper than premium oils and it's important we create "; S11[2]=" a level playing field for the industry,' he said.
'Chemical tests indicate Australia produces first-rate, often world-beating, oils and it's quite clear "; S12[2]=" local olive oil is generally fresher than imported oil.' The introduction of the new adulteration detection technology was funded by the Rural Industries Research and "; S13[2]=" Development Corporation and the Australian Olive Oil Association.
NSW Olive Council president, Nelson Quinn, said the NSW DPI oil testing service was "; S14[2]=" absolutely critical to the local industry.
'The Australian Olive Association is developing a code of practice that in part relies on certification "; S15[2]=" of the authenticity and quality standards of our products,' Mr Quinn said.
'NSW DPI has provided an internationally recognised chemical analysis service "; S16[2]=" and has now established an accredited sensory panel which rates the flavour of our oils.
'As with wine, chemistry can provide a "; S17[2]=" scientific analysis but we need human palates to tell consumers exactly how the oil tastes.' Funded by Horticulture Australia, the sensory panel which works hand-in-hand "; S18[2]=" with the laboratory testing service has been accredited by the National Australian Testing Authority.
The 2006 Growers' Encouragement Award for the best "; S19[2]=" oil at the workshop was won by Cyril Martin's Jindarra Frantoio extra-virgin olive oil.
Tasting is open to the public to try "; S20[2]=" the same oils and vote for the People's Choice Award at the Rylstone Olive Press until the end on the month... "; R[3]="1331"; T[3]="Quality key to success for olive industry"; A[3]="By ... Editor"; Dn[3]="20060827"; Dt[3]="Sunday 27 August 2006"; Acats[3]="a16"; B1[3]=" Olive growers faced with overseas competition in both domestic and export trade will be able to find new ways to target markets "; B2[3]="by boosting product quality at the Sixth Annual Olive Harvest Workshop at Rylstone this September 14 and 15... "; B3[3]=" "; B4[3]=" "; B5[3]=" "; S1[3]=" Olive growers faced with overseas competition in both domestic and export trade will be able to find new ways to target markets "; S2[3]=" by boosting product quality at the Sixth Annual Olive Harvest Workshop at Rylstone this September 14 and 15.
NSW Department of Primary "; S3[3]=" Industries (DPI) olive and organic horticulturist, Karen O'Malley, said the relatively small size of local groves gave growers a market advantage as it allowed them "; S4[3]=" to concentrate on quality.
'NSW DPI laboratory analysis at Wagga Wagga shows Australian olives are yielding high quality oil,' Ms O'Malley said.
"; S5[3]=" 'Dr Rod Mailer will be delivering results of the tests and new methods he has developed to prove our growers are pressing "; S6[3]=" top quality, extra-virgin olive oil.' Olive producer, processor, workshop organiser and market pioneer, Jayne Bentivoglio, says the local industry is already producing world-class oil.
"; S7[3]=" 'International extra-virgin olive oil standards set a 0.8 per cent maximum level for free fatty acid (FFA) content and to date I have "; S8[3]=" yet to process a local oil which exceeds 0.4 per cent FFA, which means our oils rate highly,' Ms Bentivoglio said.
'We "; S9[3]=" want growers to leave the workshop knowing they are up to speed for this season's harvest and will continue to grow as part of a "; S10[3]=" sustainable industry.
'Currently there's a world-wide shortage of table olives and the Australian product can certainly help fill some of that demand,' "; S11[3]=" she said.
Oil tasting and judging by growers and Sydney and local chefs will see the Growers' Encouragement and Chefs' Encouragement Awards "; S12[3]=" presented to the top oils at the workshop.
Ms Bentivoglio said the People's Choice Award would be decided by the general public.
"; S13[3]=" 'The oils will be tasted by the public who come to Rylstone Olive Press during wine month in September.
"; S14[3]=" The award will be presented at the Mudgee Olive Association's dinner in October.' There's good news on the pest control front too.
"; S15[3]=" This year's Damian Conlan Memorial Lecture by University of Western Sydney Professor Robert Spooner-Hart, will highlight a new predator which he has recently discovered for "; S16[3]=" use in Integrated Pest Management Systems to control olive lace bug.
Presentations and forums on marketing opportunities, nutrition, flower and fruit "; S17[3]=" set, irrigation, mulching, harvest trends and mechanical harvesters, trade and industry displays will be included in the two-day workshop.
It's not all "; S18[3]=" hard work with a dinner on September 14 where diners will be able to hear world-renown aroma expert, Richard Gawel, compare Australian olive products with "; S19[3]=" those from around the globe.
Growers and industry representatives from NSW, Victoria, South-east Queensland, the ACT, Western Australia and South Australia are "; S20[3]=" invited to attend.
Olive Harvest Workshop registration ($165) is now open.
Early bird registration ($130) closes on August 21.
"; S21[3]=" Contact Rylstone Olive Press (02) 6379 1485 or NSW DPI (02) 6372 4700... "; R[4]="1330"; T[4]="Positive olive plan on pole position"; A[4]="By ... Editor"; Dn[4]="20060827"; Dt[4]="Sunday 27 August 2006"; Acats[4]="a16"; B1[4]=" A positive plan has been set in motion for the environmental management of feral olives, those which grow in the wild, with "; B2[4]="the formation of a new working group... "; B3[4]=" "; B4[4]=" "; B5[4]=" "; S1[4]=" A positive plan has been set in motion for the environmental management of feral olives, those which grow in the wild, with "; S2[4]=" the formation of a new working group.
NSW Department of Primary Industries (NSW DPI) weed ecologist and working group chair, Stephen Johnson, "; S3[4]=" said the group developed out of a forum held in Orange this month.
'The group was formed to address the issue before "; S4[4]=" European olives become a problem in NSW,' Dr Johnson said.
'The commercial olive industry is keen to work with us to address "; S5[4]=" any concerns sooner rather than later.
The first step forward is to complete a risk assessment, map the current situation and address "; S6[4]=" any research gaps we identify.' President of the NSW Olive Council and working group member, Nelson Quinn, said wild olives have grown near the sites "; S7[4]=" of some, but not all, old groves in NSW.
'Those plantings are now 100 to 150 years old.
If "; S8[4]=" we can work out what factors led to some olives escaping but not others we will be in a good position to manage new and "; S9[4]=" existing groves,' Mr Quinn said.
'The olive industry wants to grow responsibly with the least possible impact on the environment and there "; S10[4]=" are lessons to be learned from South Australia (SA), Tasmania and Victoria where olive management plans are already in place.' SA's climate is ideal for "; S11[4]=" olive growing and plants which have escaped orchards are viewed as weeds.
The Tasmanian climate ensures that feral olives are not a "; S12[4]=" significant problem and in Victoria the central and Gippsland areas only are considered a major risk due to land use factors.
Existing "; S13[4]=" research confirms that climate and land use are key factors in the distribution of wild olives, with grazing and cropping areas which do not have "; S14[4]=" remnant native vegetation considered low-risk.
Another major area of research identified to assist the working group was the management of animals and "; S15[4]=" birds, including foxes and starlings, which may spread olive seeds.
The working group is supported by NSW DPI, the Weeds Society of "; S16[4]=" NSW Inc and the NSW Olive Council on behalf of the Australian Olive Association Ltd.
Commonwealth Scientific and Research Organisation's Dr Neville "; S17[4]=" Crossman from SA, Mount Annan Botanic Gardens' Peter Cuneo and Orange City Councillor, Reg Kidd, are also members.
It is estimated that "; S18[4]=" more than 8,000 hectares of European olive trees will be planted in NSW within the next four years... "; R[5]="931"; T[5]="'Ultra virgin' olive oil technique patented"; A[5]="By ... Editor"; Dn[5]="20060619"; Dt[5]="Monday 19 June 2006"; Acats[5]="a16"; B1[5]=" A Tasmanian olive grower has patented a new oil processing technique to produce what he calls 'ultra virgin' olive oil.... "; B2[5]=" "; B3[5]=" "; B4[5]=" "; B5[5]=" "; S1[5]=" A Tasmanian olive grower has patented a new oil processing technique to produce what he calls 'ultra virgin' olive oil.
"; S2[5]=" Brian Hinson says olives grown in Tasmania's cold climate produce higher than world standard levels of oleic acid, giving an even healthier oil that "; S3[5]=" should attract a premium.
He says the secret to the high oil levels is harvesting early and taking no more than 12 "; S4[5]=" hours from picking to processing.
'The polyphenols in olive oil are at their maximum prior to their oil yield building, so, if "; S5[5]=" you harvest early when the polyphenols are at their maximum you get the most, even more nutritious oil,' he said... ";