**5. Acknowledgement**

The authors thank the research groups that participated in the collection of the olive oil samples: Dipartimento di Chimica e Technologie Farmaceutiche ed Alimentari - Università degli Studi di Genova (Italia), Laboratorio Arbitral Agroalimentario (Ministry of Agriculture and Fishery, Spain), General Chemical State Laboratory D'xy Athinon (Greece), General State Laboratory (Ministry of Health, Cyprus), Departamento de Química Orgánica - Universidad de Córdoba (Spain), Istituto di Metodologie Chimiche - Laboratorio di Risonanza Magnetica Annalaura Segre – CNR (Italy), Fondazione Edmund Mach - Istituto San Michele all'Adige (Italy), and Eurofins Scientific Analytics (France). The authors would like to acknowledge J.M. Moreno-Rojas for his help and useful remarks regarding the sampling, and N. Segebarth for sharing his wide knowledge on NMR with us.

#### **6. Abbreviations used**

VOO, virgin and extra virgin olive oils; PDO, Protected Designation of Origin; NMR, nuclear magnetic resonance; ANOVA, analysis of variance; PCA, principal component analysis; PC, principal component; LDA, linear discriminant analysis; PLS-DA, partial least squares discriminant analysis; TSV, total system variability; CV, cross-validation; LOO, leave-one-out cross-validation; r.t., room temperature.

#### **7. References**

Aguilera, M. P., Beltrán, G., Ortega, D., Fernández, A., Jiménez, A., & Uceda, M. (2005). Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. *Food Chemistry,* Vol.89, No.3, pp. 387-391, ISSN 0308-8146

Regarding quality control, 1H-NMR fingerprinting enables us to control the stability of VOO since this technique can detect its compositional changes due to oxidative and hydrolytic degradation. Under normal VOO storage conditions, i.e. at room temperature and protected from light, none of the signals present in the 1H-NMR spectra of VOO at time zero disappeared or experienced significant decreases or increases over a period of more than 3 and half years. Only small changes in the signals and the appearance of some low intensity signals indicate that some oxidative and hydrolytic degradation of the VOO started after one year. These results confirm the high oxidative stability of VOO at r.t., and supports the best-before date for VOO that is normally between one and one and a half years, depending on the type of container and the olive variety used. Moreover, they show that VOO during this time period does not experience any significant changes which could render its consumption hazardous. In addition, aliquots (even small aliquots of 40 mL) can be preserved at r.t. in the dark (amber glass) until analysis for at least one year, which is of great interest to control laboratories of VOO with regard to storage space and expense. Furthermore, this research is a proof-of-concept that 1H-NMR is a useful tool to study and evaluate the oxidative stability of edible oils in a quality control context at any temperature, since any toxic substances that may be generated during the degradation process can be detected and even quantified. Further studies would be needed to validate quantitative

The authors thank the research groups that participated in the collection of the olive oil samples: Dipartimento di Chimica e Technologie Farmaceutiche ed Alimentari - Università degli Studi di Genova (Italia), Laboratorio Arbitral Agroalimentario (Ministry of Agriculture and Fishery, Spain), General Chemical State Laboratory D'xy Athinon (Greece), General State Laboratory (Ministry of Health, Cyprus), Departamento de Química Orgánica - Universidad de Córdoba (Spain), Istituto di Metodologie Chimiche - Laboratorio di Risonanza Magnetica Annalaura Segre – CNR (Italy), Fondazione Edmund Mach - Istituto San Michele all'Adige (Italy), and Eurofins Scientific Analytics (France). The authors would like to acknowledge J.M. Moreno-Rojas for his help and useful remarks regarding the

VOO, virgin and extra virgin olive oils; PDO, Protected Designation of Origin; NMR, nuclear magnetic resonance; ANOVA, analysis of variance; PCA, principal component analysis; PC, principal component; LDA, linear discriminant analysis; PLS-DA, partial least squares discriminant analysis; TSV, total system variability; CV, cross-validation; LOO,

Aguilera, M. P., Beltrán, G., Ortega, D., Fernández, A., Jiménez, A., & Uceda, M. (2005).

Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. *Food Chemistry,* Vol.89, No.3, pp. 387-391, ISSN 0308-8146

sampling, and N. Segebarth for sharing his wide knowledge on NMR with us.

leave-one-out cross-validation; r.t., room temperature.

methods for this purpose.

**5. Acknowledgement** 

**6. Abbreviations used** 

**7. References** 


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**11** 

Rodney J. Mailer *Australian Oils Research* 

*Australia* 

**Cultivation of Olives in Australia** 

Australia, by European standards, is a very young country with the first European settlers arriving as recently as 1788. Olives were not native to Australia but it took only a short time before the species was introduced. The first introduction of an olive tree to Australia was in 1800 (Spennemann, 2000), 12 years after the country was settled. Other importations have been recorded into New South Wales (NSW) including a tree planted by John Macarthur, one of Australia's pioneers and a man considered to be the father of the Australian sheep

Despite the early start in the new settlement in NSW, little development occurred in that state over subsequent years. As the colony moved to other areas in Australia, olive production was spurred on by European immigrants particularly in the states of South Australia and Victoria. The NSW Department of Agriculture was formed in 1890 with an agenda to introduce new and useful species and study orchard farming and animal husbandry. The Department established experimental farms at sites throughout NSW including Wollongbar and Hawkesbury which became sites for evaluating olive production. In 1891 several Department of Agriculture research stations established schools and experimental farms including one at Wagga Wagga in Southern NSW, which included olive

One of the most significant early developments for the olive industry was through the efforts of Sir Samuel Davenport (1818 – 1906), one of the early settlers of Australia, who became a landowner and parliamentarian in South Australia. His father was an agent of the "South Australia Company" in England and purchased land in South Australia. Samuel and his wife Margaret went to Australia in 1843 and ventured into mixed farming, almonds and vines. He tried sheep-farming and in 1860 he bought land near Port Augusta, SA, and turned to ranching horses and cattle. Davenport strongly promoted agriculture in South Australia and between 1864 and 1872 he published a number of papers, some concerning the cultivation of olives and manufacture of olive oil (en.wikipedia.org). In 1891 Davenport provided the NSW Department of Agriculture and other parts of the colony with olive cuttings from four cultivars, Verdale, Pigale, Blanquette and Bouquettier, from the south of

In 1894, the farm at Wagga Wagga established orchards for evaluation of various fruits including plums, pears, persimmons and others. It was decided to establish a complete collection of olive cultivars within that orchard (Wagga Wagga Advertiser, 14 June 1894

France which were trialled for fruit production at the experimental farms.

wool industry. A remaining olive tree still stands at Elizabeth Farm where he lived.

**1. Introduction** 

growing.

