Amanda Bailey on Olives by The Olive Centre

Awards for 2013: Capture Australia’s Best Regional Extra Virgin Olive Oil & Table Olives

Here is a collation of all the results for 2013 for all the major competitions in Australia & Internationally. (Check out the official results for award winning Extra Virgin Olive Oil & Table Olives for 2013) National 17th Annual Extra Virgin Olive Oil & 4th Annual Table Olive Awards as hosted by Australian Olive Association:…

Australian Extra Virgin Olive Oil takes out multiple Gold Awards with Oliomio & Barigelli in 2012

It is with great pleasure to have attended the recent 2012 National Olive Conference & Trade Exhibition by the Australian Olive Association. As the official sponsor of The Olive Centre’s Grove of the Year Award bought prestige to the night being won by Victorian Olive Oil Project (better known as Redisland). Along with some other…

Adam, seven, has to drink a litre of olive oil a week to keep his brain working – Parentdish

A seven-year-old boy has to drink almost a litre of olive oil a week to keep his brain working. Schoolboy Adam Watson is one of just 300 people in the world who suffer from an extremely rare genetic condition which means his brain cannot receive proper nourishment from normal food. So he has to drink…

Tips for planning your olive oil label

Considerations when ‘planning your label’ Australia and New Zealand Food Authority Some requirements for labelling: Name and address of manufacturer. This is to be site address not a PO Box, and should include the state of the manufacturer. The lot identification. This is a code that relates to each batch of oil you produce. The code for that…

Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement

Some important research that you should know about which was funded by RIRDC…. RESEARCH This RIRDC report analyses the impact of the use of traditional and new processing aids on olive oil extraction and oil quality. The information generated by this project aims to provide new tools for improving olive oil processing that can increase…

What are these blemishes or marks on my olive fruit?

I’ve just received these photos in the mail from a grower in VIC and located South of Melbourne. GROWER QUESTION: What are these marks on my olive fruit? ABOUT: I’ve been out on my grove in the last week and noticed these blemishes/spots on my fruit. I’m not sure what this is but these appeared…

What is Peacock Spot in Olives?

What can happen in an olive grove that can contribute to the signs and symptoms of Peacock Spot? During a summer-long past, the casual inspection of a Kalamata tree in a home garden suggested a shortage of water at the roots of the tree. The shorter than normal distance between one set of buds and…

What causes bark splitting in olive trees?

Article at https://theolivecentre.com/blog/what-causes-bark-trunk-splitting-in-olive-trees

New Bugs plus Anthracnose equals Huge Crop Loss

Table Olives a new target! Research by Summerland Olive Products into table olive crop losses of up to 95% from ineffective control of Anthracnose and other Fungal disease has revealed a Bug is causing a significant part of the initial problem. Anthracnose and other Fungal diseases appear to be secondary infections at sites where Bug…

Function of Nutrients and getting the right balance

Some of the Nutrients and what they do for your trees Nitrogen is needed to form the protein in the plant or the basis of cell multiplication as growth and life itself. An excess of nitrogen will cause potassium deficiency. Phosphorus like nitrogen is needed for growth. Potassium serves particularly in carbohydrate production. Taken…

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…

Why every grower should ask their olive processor to use Enzymes?

Did you know that all Olive Oil is Enzyme extracted? Olive Oil is said to be the fruit juice of the olive. 96 – 98% of the oil is found in the flesh (mesocarp) and skin (epicarp). The remaining oil is found in the pit (endocarp). The majority of oil is located in the vacuoles…