Australia is on track for a bumper year for olive oil, with a record production of 17m litres of extra virgin oil expected for 2011.
Favourable climatic conditions have boosted the industry after lower-than-anticipated yields last year.
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Olive harvesting is underway now in most states across the country and will continue through to July, according to the Australian Olive Association, the umbrella organisation for Australian olive growers and olive oil producers.
Most of Australia’s olives are grown in the east, south and west of the country, with Victoria producing the majority of extra virgin olive oil, followed by Western Australia and South Australia. Most of the world’s major olive varieties are grown throughout Australia and harvest time varies across the states.
“Generally speaking, the main harvest time is May, with all harvesting generally over by July,” said Lisa Rowntree, Chief Executive Office of the Australian Olive Association. “Queensland tends to be the first to start and finish due to its climate, with the rest of the country following. Queensland experienced very trying conditions at the beginning of the year, so there may not be as much EVOO (extra virgin olive oil) from them as hoped. However, what they do produce will be sought after due to the oil’s milder and fruity style, which is a winner with consumers.”
This year’s estimated extra virgin olive oil crop will be available from August onwards and Leandro Ravetti, senior horticulturist and olive specialist at the Modern Olives Laboratory in Victoria, said the quality of the 2011 crop has exceeded expectations.
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By GlobalData“What we’re finding this year is that the conditions have really helped the trees to grow. The summer rainfall also means that the early harvest oils are indicating a milder, mellow and very balanced flavour,” said Ravetti.
“The good conditions also mean that trees have put on a significant amount of growth, so we should be on track for a good year in 2012 with 20m litres predicted.”
To ensure that consumers can be certain that they are buying the highest Australian quality, the Australian Olive Association recommends that consumers seek out oil with the Code of Practice symbol, which guarantees the authenticity and quality of certified Australian extra virgin olive oil.
Those growers who sign up to the code are required to ensure that their oils meet defined quality criteria, are Australian, and meet taste requirements before being able to display the certification symbol on their product. The symbol distinguishes quality certified Australian products from all others in local and international marketplaces.
There are currently 230 Australian producers signed up to the code including grocery retailer Aldi, which uses the code as its own internal standard for all of its extra virgin olive oils.
Australian Food News is Australia’s leading resource for the food industry, delivering daily news from the grocery, retail and hospitality sectors to 40,000 professionals each month.
http://www.ausfoodnews.com.au/
