Water use and yield of young and mature olive trees: A review

Dec 7, 2020 | Feature Articles, Research, Water

Ketema Zeleke, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga; EH Graham Centre for Agricultural Innovation, Wagga Wagga This article is part of a series reviewing early olive R&D reports, and covers two publications dealing with...

Changes in chemical compositions of olive oil under different heating temperatures similar to home cooking

Mar 19, 2019 | Feature Articles

aXueqi Li, aGrant C. Bremer, aKristen N. Connell, aCourtney Ngai, aQuyen Anh T. Pham, aShengling Wang, bMary Flynn, cLeandro Ravetti, cClaudia Guillaume, dYichuan Wang, aSelina C. Wang a University of California Davis Olive Center, Davis, California 95616, United...

TasteBook™ Sensory Training- Learning to describe “Green” oils and olives and correctly identifying “Defects”

Jan 11, 2019 | Feature Articles

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...

Reducing Reliance On Chemical Use In Olive Groves: IPDM Series

Oct 26, 2018 | Australia, Feature Articles, Olive Diseases

This is one of a series of monthly articles for the OliveCare® Newsletter, authored by internationally renowned plant pathologist Vera Sergeeva. The series is aimed at assisting olive producers to apply Integrated Pest and Disease Management (IPDM) principles to...

An 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.

Jul 2, 2018 | Feature Articles

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...

Tastebook Sensory Training- How to describe Extra Virgin Olive oil (EVOO) and Table Olives (TO)

Jul 2, 2018 | Feature Articles

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)...