Two readers of The Olive Review were given an opportunity to apply for sponsorship to the Olive Oil Processing and Quality Development Course to be held from April 12 – April 13 at Manzanillo Grove, Drysdale, Vic. The winners of the…
Olive oil testing explained
From Amanda Bailey In the industry at the moment there seems to be confusion about olive oil tests. What tests are required and what does all the terminology mean? Harvest time is a busy time for growers and processors alike. However,…
NZ processing practices seminar registration open
Registration is open for Olives New Zealand’s “How processing practice impacts on quality and quantity” seminar. The seminar will be held in Auckland on 9-10 April 2018. Internationally-acclaimed expert Pablo Canamasas will run the seminar, following enthusiastic feedback from the…
Classic panzanella salad
This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Salting and draining the tomatoes produces tons of flavourful liquid to build up a…
Queensland outback olive oil shines in LA
Australian olive growers talent-spotted at a Farming Together event have claimed a top international award for their oil. Karen and Bill McLennan submitted a sample of their Sommariva olive oil to a taste-training day at Toowoomba event in December. The…
Eggs Poached in Olive Oil
Lyndey says “I have never forgotten having eggs poached in olive oil in the Clare Valley. I have always wanted to reproduce them”. These are delicious and not at all rich or greasy.
London table olive awards announced
Table olive producers will gain a marketing advantage by participating in the London Table Olive Competition to be held in Kensington this year say its organisers. The competition offers awards for both quality and packaging. The organisers say that the…
Antioxidant in olive oil helps fight chronic disease
A recent article in by Lindsay Christensen in ProHealth has comprehensively analysed the benefits of hydroxytyrosol, a small polyphenol found in olive oil and olive leaf products. Hydroxytyrosol is excellent at neutralising free radicals and can be a powerful tool in the…
Australian consumer attitudes to olive oil research project
A research project at Deakin University aims to better understand Australian consumer attitudes and preferences for olive oil. The project is being conducted by Dr Sara Cicerale, with the assistance of Professor Russell Keast and Dr Gie Liem. Dr Cicerale’s research interests include…