**2. Formal development of an Australian Olive Association**

The first national symposium on olive growing was held at the Roseworthy Campus of the Adelaide University in 1994, with strong interest spurred on by the economic feasibility report by Farnell Hobman (1995). The symposium was attended by over 100 participants. A decision was made to form an "olive industry group". Over the next two years this olive group drafted a constitution which was to become the Australian Olive Association (AOA).

The AOA committee had identified several issues which were critical to the development of a new industry (Rowe and Parsons 2005). These included:

The lack of any Australian or State quality standard for olives A lack of knowledge about cultivars suited to the large range of environments Strong optimism about growing olives in Australia A network needed to be established for the free transfer of information.

The constitution was adopted by the committee in Mildura in May, 1995. Of the 100 participants at that meeting, 65 became members of the new AOA. The committee adopted a number of objectives:


Following the formation of the AOA, several State industry organisations were then formed. The first publication of the AOA magazine, the Olive Press, was printed in 1995. By the end of 1995 regional grower groups had been established in Queensland (Qld), New South Wales (NSW), South Australia (SA) and Tasmania (Tas).

The International Olive Oil Council (IOC) provided assistance to the developing industry in Australia. The IOC funded olive experts to attend workshops held in Wagga Wagga NSW and Roseworthy, SA and provided information to further encourage the industry in Australia. This included the development of Australia's first organoleptic panel, in South Australia in 1997. The AOA and State Departments also held industry and grower workshops throughout the country on oil quality and production.

The AOA developed a five year strategic plan for the industry in 1997. This plan described the AOA as an "umbrella organisation" with a national industry structure (Rowe & Parsons 2005) overseeing State grower groups. In 1999 the Association was well established with the creation of 27 Regional Olive Associations and 1000 members.

Cultivation of Olives in Australia 217

 have been assessed organoleptically by a person or persons accredited by the Australian Olive Association Ltd or in accordance with processes determined by the Australian Olive Association Ltd as having positive attributes such as fruitiness and not having any defects including fusty, muddy, musty, rancid or winey characteristics. The chemical analyses for these purposes shall be undertaken by a person or organisation accredited by the Australian Olive Association. A sample from each batch identified on labels needs to meet the above tests before the claim that the oil is Australian extra virgin olive oil can legitimately be made. Inclusion of a 'best before' date on a label shall not be more than the equivalent of 30 days for every hour of the oil in Rancimat® at 110°C. Where the oil is a blend and the constituent oils have been tested separately the 'best before' date

In 2010 there were 230 Australian producers signed up to the Code of Practice including grocery retailers who use the Code as an internal standard for extra virgin olive oils

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

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

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

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.

During the early years of the olive industry, although Australian growers were producing high quality olive oil, it was recognised that there were minor differences in the chemical profile of oil from olives grown across the range of Australian environment. These oils had a

shall be that for the lowest scoring constituent.

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

methods of analysis and generally follow the limits of IOC standards.

(http://www.australianolives.com.au/).

contact between the two organisations.

**5. Codex alimentarius** 

requirements of the IOC and international standards.

The AOA made a commitment to establish an Australian standard. Existing international standards were based on oil produced under limited environmental variation, particularly in Mediterranean climates, and failed to recognise the natural variation in Australian olive oil. The AOA, together with the Australian Government and international organisations has been able to illustrate the high quality of Australian oil and the limitations of existing standards. The Australian standards were approved by Standards Australia in June 2011.

Today the Australian Olive Association Limited is recognised as the Peak Industry Body in Australia for olive growers. In its own words "*The Australian Olive Association (AOA) is the national body representing the Australian olive industry. Formed in 1995 as a result of a burgeoning industry that recognised the need for collective action in developing and supporting the industry, it now represents over 800 people nationwide. Members are involved in all aspects of the Australian olive industry, from grower (small and large), processors to end-user and associated business partners and service industries*" (http://www.australianolives.com.au).

The Australian Olive Association exists to:


The AOA holds an annual conference (Expo) within Australia to address the latest technology and research. The National Extra Virgin Olive Oil and the Australian Table Olive Competitions are held concurrently with the Expo to highlight the quality of Australian olive products.
