Australia and New Zealand Shine at International Olive Oil Competition
Australia and New Zealand punched above their weight at the 2013 New York International Olive Oil Competition last week.
Australia and New Zealand punched above their weight at the 2013 New York International Olive Oil Competition last week.
New World producers have again failed in a bid to raise the limit for campesterol in olive oil, which they say acts as a trade barrier.
Australian Masterchef contestant Justine Schofield took to the stove to cook up a Spanish style feast for the people of Sydney.
With its high altitude, cool climate and selected olive varieties, Abilene Grove Blend was rated this year's best Australian EVOO.
Coles said it will phase out house branded olive oils that do not adhere to the standard by the end of this year. Local producers want more.
The investors paid AUD$15 million for the company started in 2001 by Mark Kailis, son of the Red Rooster fast food chain founder.
Australia’s consumer watchdog has fined a local olive oil producer for alleged mislabelling and promises more action on fake extra virgin olive oils.
A decline in olive oil imports into Canada and Australia is “worrying,” the International Olive Council declares in its April newsletter.
Reports that many olive oils on the shelves in South Australia were adulterated with sunflower, canola and even lampante oil has put the spotlight on a new standard's usefulness in protecting consumer confidence and safety.
Woolworths has agreed stock the failed company's olive oil as part of its "Macro Wholefoods Market" range.
The Perth company, led by Mark Kailis of Western Australia’s dynastic Kailis family, failed to raise enough working capital to maintain operations after suffering major losses this year.
The president of South Africa's olive oil producers' association said the country's government has formed a committee to consider adopting Australia's standard.
The IOC invited producers to help it better understand olive oils that fell outside of its standards. The limited response was discussed last week in Madrid.
Australian Olive Association President Paul Miller said “the standard puts consumers in a much stronger position when it comes to making informed choices.”
Even with heavy rains, cooler temperatures are likely to improve the fatty acid profiles and intensity of most organoleptic attributes, according to Leandro Ravetti of Modern Olives.