New technology using pulsed electric field also known as PEF is about to advance olive oil extraction in Australia. In Europe during early trials, the oliveCEPT® was shown to increase olive oil yield by at least 5% (and up to 15%) and also improves quality in terms of polyphenols, colour, and fruitiness. There are also…
Category: Olive Oil
Australian Harvest, Olive & Oil Production, Import, Export Figures till 2019
If you are looking to start a grove, purchase an existing grove or you are wanting to assess olive industry statistics and figures, you might find this information helpful. Introduction The renaissance of the Australian olive industry is entering its second decade. During the last 10 years, the Australian industry has grown solidly from…
Lab Tests Explained
Harvest time is a busy time for all growers and processors alike. However, as we get caught up in the haste of the season, the way in which olives have been handled pre through to post-production will certainly show up in chemical testing results. I know we always harp on improving quality, however, ensuring you…
GROWING OLIVES: Research confirms importance of right Olive Oil Storage
When it comes to oil storage you need to consider the impacts on quality in relation to the proposed storage to be used. This article is about some of the latest research as funded by RIRDC to determine the best storage for your oil. Remember just because a manufacturer states the container(s) are food-grade doesn’t…
How Heat, Light and Oxygen Harm Extra Virgin Olive Oil
The bottom line in The Effect of Storage Conditions on Extra Virgin Olive Oil Quality (PDF) is that olive oil should be stored at cool temperatures, away from light and without exposure to oxygen. “Not just in the short term, but throughout the life of the oil, which includes during the transport, storage and marketing…
Understanding Processing Aids for use in Olive Oil Production
In this article, I refer many times to Commercial Growers as I receive many queries from Small to Medium growers and processors who often wonder how the larger companies can achieve accelerated & consistent results. Below are some tips to help improve the qualitative and quantitative results of olive oil processing. Nowadays, it is common…
Talc: Why Talc in Olive Oil Production?
Talc: is a hydrated calcium magnesium silicate, a naturally occurring inert mineral product, which is milled to different microns. Talc is normally used when moisture contents are high in your olive fruit or maturation points are swaying towards overripe (i.e. later in the season). Talc helps aid in proper malaxation during these types of conditions. Talc…
Power requirements for an Olive Oil Extraction machine
Have you assessed the power requirements of the olive oil machinery you are considering? Do you have single or three phase power? The answers to these questions can be relatively straightforward or difficult and/or costly. Here we look to find a solution to power your machine. Typically, we start with your Electrician or Energy Power…
NZ33095 a powerful new enzyme for 2014 harvest to boost olive oil quality!
Pectinex Ultra Olio (formerly NZ33095) has been through various trials in the past seasons. It has been noted NZ33095 by Novozymes is the most powerful enzyme and very useful for early season fruit for the purpose of pectin degradation. It has been estimated that the current industrial efficiency of the Australian olive oil industry ranges…
Top Australian Producers success with blending olive oils
Fellow producers share their experiences on how they define what they think attributes to a great blended oil: Pukara Estate, NSW Pukara Estate, in the Upper Hunter Valley, has always blended its popular “Premium” extra virgin olive oil. Director, Bruce Eglington, said “Single-varietal oils can be interesting but we are looking for consistency in our…
Olive Oil Processing Machines incorporating the 3+ System by Oliomio
How vacuum olive oil processing came about? How has the olive oil extraction process changed in recent years? “Extra Virgin olive oil is the art of those who produce it, the system helps the artist”. – Giorgio Mori We arrived at the year 2010 and realised that in recent years the method of production of…
10 ways to save on packaging costs for olive oil (Smart tips for Producers)
Review what you are currently paying for olive oil packaging. If you are paying more than $0.60 per 500mL bottle or more than $3.00 for a 4L tin, then you are probably paying too much for packaging. Yesterday, I was speaking with a Grower south of Melbourne who reported they were paying well over $1.50…
