**7.4 Australian imports / exports of extra virgin olive oil**

Australia imports in excess of 31,000 tonnes of olive oil per annum. Despite that, an increasing percentage of olive oil is being exported. In 2004, 501 tonnes, or 20 per cent of Australian production was exported while in 2009, 6,959 tonnes, or around 46 per cent, was destined for the export market, an average annual increase of 85 per cent. The value of exports in 2009 was \$37.8m (Source ABS).

The top five countries buying Australian extra virgin olive oil have been the United States, England, China, Singapore and Japan. The Australian customers are changing over time, with the United States and Italy now being major destinations of Australian olive oils. Exports to China are also increasing albeit from a very low base.

The export figures from Table 2 indicate that there is a demand and an opportunity for Australian olive producers to continue to sell olive oil overseas. Despite that, a significant level of import replacement is a long term goal for the Australian olive industry and is on track to being achieved. The amount of Australian produced olive oil that is consumed domestically is now one quarter of the sum total of olive oil that is imported. The increased

Cultivation of Olives in Australia 223

machines used to harvest the fruit through to the temperature controlled stainless steel storage vessels are built on new technology. Oil extractors are generally centrifugal machines which are kept hygienically clean and housed in temperature controlled facilities. The oil produced is almost entirely extra virgin olive oil and is ensured through the Australian Olive Association's "Code of Practice". The code requires olive growers to have their oil tested to ensure EVOO quality at the time of bottling. It also requires that the oil remains within specifications throughout the oils "best before" date to provide the consumer with confidence that the product meets the label qualifications. Only fruit that may have been damaged through frost, insect or disease generally fails EVOO quality. In

Australia maintains two IOC accredited laboratories and sensory panels which advise the industry on oil quality. There is a continuous educational program through workshops and conferences to inform producers and consumers to help them understand defects and attributes in olive oil. The AOA presents several industry awards to olive oil producers at the annual AOA Expo. In addition, many regional growers groups have their own olive competitions judged by trained sensory personnel. All of the olive competitions demand

For commercial samples, the majority of oil analysis is carried out by the two Australian IOC accredited laboratories. This allows the laboratories to keep accurate records of the

Free fatty acid value (FFA) of olive oil is a general indicator of how sound the olive fruit was at harvest and how carefully it was processed into oil. Table 4 shows a typical range for free fatty acids (FFA) and peroxide value (PV). The range shows that the majority of oils are well within acceptable limits with the median value of 0.18 FFA and 8 mEq oxygen/kg. Occasionally, due to fruit damage or climatic factors, oils may be outside of acceptable standards. However, less than 3.3% of FFA samples and 2.2% of PV samples failed to meet

2006 Free Fatty Acid Peroxide Value

Table 4. Typical range of free fatty acids and peroxide value in Australian olive oil based on

The quality of Australian extra virgin olive oil has improved over the last decade. A summary of the FFA's of olive oils submitted to the Australian National EVOO Competition since 1997 (Table 5) shows how oil quality has improved. Between 1997 and 2002, only 34%

Minimum 0.05 0 Maximum 3.48 48 Average 0.26 9 Median 0.18 8 No of samples 585 501

these cases the oil is refined and redirected toward alternative uses.

that the oil passes basic chemical requirements.

quality of oil being produced in Australia from year to year.

**8.1 Fatty acids** 

the IOC limits in 2006.

commercial samples in 2006.

percentage of Australian olive oil that is being consumed domestically has occurred in the context of fairly static import volumes over the last 5 years. Further increases in market share for Australian extra virgin olive oil in the domestic market will require further investment in consumer education.

#### **7.5 Table olives**

Data about table olive production in Australia is less well known than for olive oil. Although olives for oil production have been increasing rapidly, table olives have not had such success with production figures increasing from 2000 tonnes in 2004 to only 3000 tonnes in 2009 (Table 2). Although there are many boutique operations, a few operations have the capacity to process hundreds of tonnes of olives. Table olives are appearing more on domestic and export markets but large-scale production is still limited by the costs of harvesting. Despite the limited increase in production of table olives, the demand for them continues to increase. Imports of table olives have increased from 12,000 tonnes in 2001 to 16,000 tonnes in 2009 (Table 2.). Exports of Australian table olives have remained steady over the past few years, with around \$800,000 worth of table olives having been exported in 2007.

By far the greater amount of research on olives has been directed toward the production of high quality olive oil. However, in addition to this research on oil and applications in Australia, some work has also been carried out on table olives (Kailis & Harris, 2004). The Australian table olive industry and trade currently has no nationally accepted guidelines for ensuring the quality and safety of processed table olives and the Kailis report was prepared for olive growers and processors from both national and international viewpoints.


#### **Percentage of production for Australian States**

Table 3. Percentage of olive oil produced per State.

#### **8. Quality**

Australian olive oil quality is generally of high quality using modern technology for growing, harvesting, processing and packaging. The majority of the crop is mechanically harvested and transported to processing facilities within a few hours. Everything from the

percentage of Australian olive oil that is being consumed domestically has occurred in the context of fairly static import volumes over the last 5 years. Further increases in market share for Australian extra virgin olive oil in the domestic market will require further

Data about table olive production in Australia is less well known than for olive oil. Although olives for oil production have been increasing rapidly, table olives have not had such success with production figures increasing from 2000 tonnes in 2004 to only 3000 tonnes in 2009 (Table 2). Although there are many boutique operations, a few operations have the capacity to process hundreds of tonnes of olives. Table olives are appearing more on domestic and export markets but large-scale production is still limited by the costs of harvesting. Despite the limited increase in production of table olives, the demand for them continues to increase. Imports of table olives have increased from 12,000 tonnes in 2001 to 16,000 tonnes in 2009 (Table 2.). Exports of Australian table olives have remained steady over the past few years, with around \$800,000 worth of table olives having been exported in 2007. By far the greater amount of research on olives has been directed toward the production of high quality olive oil. However, in addition to this research on oil and applications in Australia, some work has also been carried out on table olives (Kailis & Harris, 2004). The Australian table olive industry and trade currently has no nationally accepted guidelines for ensuring the quality and safety of processed table olives and the Kailis report was prepared

for olive growers and processors from both national and international viewpoints.

**Percentage of production for Australian States** 

2001 500 - - - - - - 2002 750 - - - - - - 2003 1,500 11 12 39 28 1 9 2004 2,500 12 8 16 47 1 16 2005 5,000 12.1 5 16.2 40.1 0.4 26.2 2006 8,650 8.3 4 18.2 53.9 0.2 15.4 2007 9,250 8 4.1 14.6 49.2 0.2 23.9 2008 12,000 7.7 4.1 19.5 53 0.2 15.5 2009 15,000 9.0 4.3 14.5 48.0 0.2 24

Australian olive oil quality is generally of high quality using modern technology for growing, harvesting, processing and packaging. The majority of the crop is mechanically harvested and transported to processing facilities within a few hours. Everything from the

**(tonnes) NSW Qld SA Vic Tas WA** 

investment in consumer education.

**7.5 Table olives** 

**Year Olive Oil** 

**8. Quality** 

Table 3. Percentage of olive oil produced per State.

machines used to harvest the fruit through to the temperature controlled stainless steel storage vessels are built on new technology. Oil extractors are generally centrifugal machines which are kept hygienically clean and housed in temperature controlled facilities.

The oil produced is almost entirely extra virgin olive oil and is ensured through the Australian Olive Association's "Code of Practice". The code requires olive growers to have their oil tested to ensure EVOO quality at the time of bottling. It also requires that the oil remains within specifications throughout the oils "best before" date to provide the consumer with confidence that the product meets the label qualifications. Only fruit that may have been damaged through frost, insect or disease generally fails EVOO quality. In these cases the oil is refined and redirected toward alternative uses.

Australia maintains two IOC accredited laboratories and sensory panels which advise the industry on oil quality. There is a continuous educational program through workshops and conferences to inform producers and consumers to help them understand defects and attributes in olive oil. The AOA presents several industry awards to olive oil producers at the annual AOA Expo. In addition, many regional growers groups have their own olive competitions judged by trained sensory personnel. All of the olive competitions demand that the oil passes basic chemical requirements.
