Australia and New Zealand

Cobram Estate’s New Chef Wants to ‘Set the Tone’ for California’s Olive Oil Culture

Kevin O'Connor has spent the last few months learning all he can about olive oil as the resident chef for the Australian brand that recently set up shop in the U.S.

New Zealand Yields Down Due to Severe Weather

"We are late to begin (harvesting) by two weeks and I would say the crop is down in volume by at least a third possibly half in some groves." Anne Stanimiroff co-owner of the Rangihoua Olive Estate told Olive Oil Times.
Special Report

Boundary Bend Looks for ‘Patient’ Investors

Boundary Bend is looking for capital to fund an expansion that could increase volumes by as much as 50 percent.

Provenance Branding Seen as Key to Protecting Australian Olive Oil Exports

With counterfeiting and quality issues a constant problem for Australian food brands, some experts believe that provenance branding is the key to safeguarding quality.
Olive Oil Times Special

Could Drones Be the Next Big Thing for the Australian Olive Industry?

With legislation making drone ownership easier and more affordable, many farmers are could find a more effective means of crop monitoring and maintenance.

Why the Next Three Months Could Decide the Future for Western Australia Farmers

Wet conditions in 2016 led to smaller than average olive crops for Western Australian farmers. With the next three months a critical period, many are hoping for better outcomes, but remain at risk due to lack of insurance.
Special Report

New Zealand Program Aims for Higher Yields

A project aimed at increasing olive oil yields in New Zealand from the growth stage is progressing as planned, with organizers hoping to see an increased market share of Kiwi olive oil as a result of their efforts.

A Better Method for Controlling Wild Olive Trees in Australia

A more affordable and time-saving method for culling wild olive trees in Australia has been found in basal bark spraying.