Latest Industry News
Dane Thomas, SARDI: Impact of Climate Change on the Australian Olive Industry
Dane Thomas from the South Australian Research and Development Institute’s (SARDI) Climate Applications unit will share high level insights around climate change on perennial horticulture in Australia, and how that impact could be felt in the olive industry. “Each...
read moreAOA 2018 Conference
Momentum is building ahead of the October 2018 AOA Conference. Each month leading up to the event, we will highlight three key-note speakers and outline their presentations. Linda Costa: Health Benefits of Table Olives Founder of South African olive enterprise...
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Dr Pablo Juliano, CSIRO: Megasonics and oil extraction
Using megasonics – or high-frequency ultrasound standing waves – in the olive industry might sound futuristic, but thanks to research undertaken by a team of scientists at the CSIRO, it could soon be a reality that has the potential to deliver big results to...
read moreAn investigation into the feasibility of creating a geographical origin system resulting in greater co-operation and profitability of Australian olive oil growers: A case study involving Frantoio from the Fleurieu Peninsula (SA) and South East Queensland.
Richard Gawel[1,2] and Amanda Bailey [1,3] [1]Project 0743 Pty Ltd, [2] Recognose and [3] The Olive Centre A Protected Geographical indication (PGI) is: The name of an area used as a description of a foodstuff which comes from that area and has a specific quality,...
read moreTastebook Sensory Training- How to describe Extra Virgin Olive oil (EVOO) and Table Olives (TO)
By Dr. Soumi Paul Mukhopadhyay Introduction: Tastebook is a sensory training initiative by Australian Olive Association (AOA) which continues its journey to share the experience of appreciating, describing and understanding the quality of extra virgin olive oil (EVOO)...
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