**4. Interaction with the International Olive Council**

The Australian olive industry has learnt and benefited from input from the IOC and continues to work with their members. Both chemists and producers utilise the IOC website and advice from the IOC technical experts. Australia has two chemical laboratories and sensory laboratory which continue to participate in the IOC proficiency program. The laboratories utilise IOC methods of analysis and generally follow the limits of IOC standards.

The IOC initially provided funding for representatives to attend IOC meetings and during the 1990s the Australian Government Analytical Laboratories (AGAL), Sydney, gained IOC accreditation. Unfortunately, this provided no support for the industry due to a lack of contact between the two organisations.

In 1996 the NSW Government laboratory at Wagga Wagga pursued accreditation for the laboratory and in 2005, with funds from Horticulture Australia Limited, the organoleptic laboratory was also accredited (Mailer, 2005a). In 2007 the Modern Olives laboratory in Victoria also gained IOC accreditation. The sensory panels and chemical laboratories provide the industry with a resource to monitor quality and to meet the stringent requirements of the IOC and international standards.

During the period through 1995 - 2000, the IOC helped raise awareness of the health benefits of olive oil. Partly, as a result of the Olive Council's interaction, olive oil imports increased in Australia from 7 million litres in 1978 to 15 million litres in 1992 and to 30 million litres by 2000. The IOC continues to play a role in the Australian industry. Accredited Australian chemists are invited to attend chemists meetings in Madrid and the laboratories are invited to participate in proficiency programs and ring tests in the development of new methods.
