![\"Amanda](\"/images/Amanda-Bailey.jpg\")
Each year since 2000 the International Olive Council (IOC) hosts arguably the world’s most coveted competition for olive oil, the Mario Solinas Quality Award. The award, which is granted only to the top-scoring oils from around the world, is named after the late Professor Mario Solinas, who did so much in the field of research, working closely with the IOC to standardise quality criteria.
\nThe aim of organising this competition is to encourage individual producers, producer associations and packers in the producing countries to market extra virgin olive oils displaying harmonious organoleptic characteristics and to encourage consumers to recognise and appreciate the sensory attributes of such oils.
\nIn the 15th edition of the awards (2015), 111 oils from 7 countries competed, which was slightly down from last year possibly due to problematic crop in many large producing countries in this year.
\nThe oils are classified according to the intensity of their type of fruitiness before being evaluated by a number of IOC-recognised panels according to a special 100-point score sheet which marked the oils for their olfactory, gustatory and retro-nasal sensations as well as for their harmony, complexity and persistence. The 24 top-scoring oils in each fruitiness section went through as finalists for assessment by an international panel of judges, which selected the winners of the first prize of the Award for 2014 and also proposed second and third prize-winners.
\nThis year, the big winners were producers from Spain and Portugal, with first prizes going to:
\nThe awards were presented on June 29th for the first time with the ceremony being at the Fancy Food Show in New York City.
\nOils entered into the Mario Solinas awards must have a minimum quantity of 3000 litres produced, which is to be sealed in a tank during the award judging. After the prizes are awarded, participants may unseal the tank holding the batch of oil entered and winners are allowed to announce the prize on the labels of the extra virgin olive oil belonging to the same batch as the winning sample using a special logo available from the IOC Executive Secretariat for this purpose.
\nA complete list of winners can be downloaded here: Mario Solinas Awards 2015
\nSource: International Olive Council
" }, { "url": "/blog/announcing-quality-seal-program/", "relativePath": "blog/announcing-quality-seal-program.md", "relativeDir": "blog", "base": "announcing-quality-seal-program.md", "name": "announcing-quality-seal-program", "frontmatter": { "title": "Announcing Quality Seal Program", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2016-03-08", "excerpt": "It is a condition of AOOA membership that all oil marketed by members must meet or exceed the International Olive Council (IOC) standard, so membership in the AOOA is a de facto certification program.", "image": "/images/6nvb3oto/production/17dca1ad6cefb1ccff43f5a444d9e04566c3f772-210x300.jpg", "image_position": "right", "stackbit_url_path": "/blog/announcing-quality-seal-program", "subtitle": "AOOA members must meet or exceed the International Olive Council (IOC) standard", "template": "post", "thumb_image": "/images/6nvb3oto/production/17dca1ad6cefb1ccff43f5a444d9e04566c3f772-210x300.jpg" }, "html": "It is a condition of AOOA membership that all oil marketed by members must meet or exceed the International Olive Council (IOC) standard, so membership in the AOOA is a de facto certification program. The AOOA Certified Quality Seal Program has stepped up quality control another notch by submitting the Seal products for testing even more frequently and by including additional analysis.
\n“A condition of membership in the AOOA is that all members agree to abide by the IOC standard. We ensure the integrity of that principle by regularly testing members’ oil through part of our quality control efforts,” said David Valmorbida, AOOA president. “The seal program, lets product marketed by AOOA members stand out from the competition, with good reason. These companies have taken the initiative to lead the industry by voluntarily following a standard that’s far more stringent than what’s required by the Australian Government. They also contribute time and funds to educate consumers about olive oil and its health benefits and contribute money to promote the category. Now they’re agreeing to undergo even-more-frequent testing and sensory panel testing for the right to use the AOOA seal.”
\n“Being a premium product, there are often rumours that product marked as olive oil may not be 100 percent authentic. The results of our ongoing testing program demonstrate that consumers can be confident in what they’re buying. The AOOA Seal will give them an added level of confidence,” David said.
\nThe Australian Olive Oil Association (AOOA) follows IOC standards in its tests including sensory analyses and an array of chemical tests. “If you want to be sure about the full picture of authenticity and quality, there aren’t any shortcuts. You have to run them all,” said David Valmorbida.
\nThe Australian Olive Oil Association is a trade association open to all industry stakeholders including marketers, producers, packagers and importers of olive oil in the Australian Market and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits. Our mission is the promotion of consumer education, international quality standards and fair competition in the Australian olive oil industry.
\nMore information about the program here
" }, { "url": "/blog/aooa-launches-new-look/", "relativePath": "blog/aooa-launches-new-look.md", "relativeDir": "blog", "base": "aooa-launches-new-look.md", "name": "aooa-launches-new-look", "frontmatter": { "title": "AOOA launches new look", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-05-28", "excerpt": "Last month, the Australian Olive Oil Association (AOOA) proudly launched its new-look logo (pictured above) and industry website. ", "image": "/images/6nvb3oto/production/c96c71e81ffd09e32401ecd55ba25a99237c4a0b-390x390.png", "image_position": "top", "stackbit_url_path": "/blog/aooa-launches-new-look", "subtitle": "Last month, the Australian Olive Oil Association (AOOA) proudly launched its new-look logo (pictured above) and industry website. ", "template": "post", "thumb_image": "/images/6nvb3oto/production/c96c71e81ffd09e32401ecd55ba25a99237c4a0b-390x390.png" }, "html": "Last month, the Australian Olive Oil Association (AOOA) proudly launched its new-look logo (pictured above) and industry website. The new logo is designed to combine elements of the letters A and O (that make up the association’s initials – AOOA name), to represent the perfect olive oil drop. President David Valmorbida says that the logo re-design communicates the heart of the association, which is about ensuring consumers are well educated and have a diversity of choice of the finest olive oils from around the world.
\n“Our old logo depicted an olive branch on the map of Australia, which is more relevant to growers and distributors, however the new logo signals an increased focus by the association on the relevant industry and stakeholder initiatives from the lens of the end consumer”, says Valmorbida. “The re-design and re-launch of our website is a first step focused around clarity to industry participants and stakeholders such as retailers, traders, growers, other associations and interested consumer groups and media. The information is presented in a simple, yet informative manner and will stand as the authoritative source of truth in Australia about olive oil.” The new website will also serve as a portal to communicate and share information with registered AOOA members.
\nThe AOOA represents members that distribute some of the world’s and Australia’s finest olive oils and represent a majority of olive oil sold in Australia. Its members have been marketing olive oils in Australia for over 60 years and it is this heritage that is at the heart of the Australian affinity with quality olive oils.
\nSince 1993, the AOOA has been a signatory to the global quality control program of the International Olive Council (IOC), coordinating annual sampling and testing of leading brands by independent, IOC-accredited laboratories. According to the AOOA President, David Valmorbida, “promoting olive oil quality and product standards are at the core of the AOOA’s purpose”. The organisation helps members and industry stakeholders navigate international standards as well as local legislation and regulatory topics. As a peak industry body, the AOOA also takes the lead in relevant discussions at a governmental and international level, representing its members as well as the broader interests of the Australian consumer.
\nThe AOOA welcomes prospective members from all sides of the industry, inviting local and international producers, distributors, retailers, trade organisations and other stakeholders to join under a common vision to ensure the continued development of an industry that champions fair competition and the promotion of quality under a clear, internationally accepted quality standard. Membership tiers cater for small and large organisations, for producers, importers, distributors and trade organisations.
\nEnquiries about membership or other topics concerning the olive oil industry can be made via the new AOOA industry website contact forms.
" }, { "url": "/blog/aooa-talks-to-2gb-about-olive-oil-in-australia/", "relativePath": "blog/aooa-talks-to-2gb-about-olive-oil-in-australia.md", "relativeDir": "blog", "base": "aooa-talks-to-2gb-about-olive-oil-in-australia.md", "name": "aooa-talks-to-2gb-about-olive-oil-in-australia", "frontmatter": { "title": "AOOA talks to 2GB about olive oil in Australia", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2015-07-01", "excerpt": "An interview with Michael McLaren of 2GB 873AM", "image": "/images/6nvb3oto/production/1c33ece799df0b5093845087b9fd95c3071ee133-1030x683.jpg", "image_position": "right", "stackbit_url_path": "/blog/aooa-talks-to-2gb-about-olive-oil-in-australia", "subtitle": "An interview with Michael McLaren of 2GB 873AM", "template": "post", "thumb_image": "/images/6nvb3oto/production/1c33ece799df0b5093845087b9fd95c3071ee133-1030x683.jpg" }, "html": "In an interview with Michael McLaren of 2GB 873AM, the President of the Australian Olive Oil Association, David Valmorbida, talks about olive oil in Australia, the growth of Australian-produced olive oil and the increasing sophistication of consumer choice. Valmorbida notes the ongoing demand for a variety of olive oils from around the world, as well as the need for imported olive oil in Australia to supplement the growing local production. According to the current harvest conditions, a major opportunity for the growth of Australian olive oil currently exists under conditions where it has on average become cheaper than imported olive oil in Australia, while continuing to have strong quality on offer.
\nDownload the interview here or click below to listen:
\nhttp://aooa.com.au/images/2GB-30June-2015-david-valmorbida-talks-olive-oil-MONO.mp3
\nSource: 2GB 873 AM website, Macquarie Media Network Pty Ltd
" }, { "url": "/blog/flavor-your-life-campaign-tastes-full-of-goodness/", "relativePath": "blog/flavor-your-life-campaign-tastes-full-of-goodness.md", "relativeDir": "blog", "base": "flavor-your-life-campaign-tastes-full-of-goodness.md", "name": "flavor-your-life-campaign-tastes-full-of-goodness", "frontmatter": { "title": "“Flavor Your Life” campaign tastes full of goodness", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-08-13", "excerpt": "The campaign ‘Flavor Your Life’ is all about bringing olive oil expertise to the consumer. It talks about olive oil production, olive oil tasting, olive oil usage and olive oil benefits.", "image": "/images/6nvb3oto/production/7b73284abdf4336ccb3583c020edc6b8e7ab8de7-260x260.jpg", "image_position": "right", "stackbit_url_path": "/blog/flavor-your-life-campaign-tastes-full-of-goodness", "subtitle": "The campaign ‘Flavor Your Life’ is all about bringing olive oil expertise to the consumer. It talks about olive oil production, olive oil tasting, olive oil usage and olive oil benefits.", "template": "post", "thumb_image": "/images/6nvb3oto/production/7b73284abdf4336ccb3583c020edc6b8e7ab8de7-260x260.jpg" }, "html": "Their website is packed with adventurous cooking ideas and tips that re-emphasise the importance of olive oil, in particular extra virgin olive oil, in promoting wellness and adding flavour.
\nAccording to their website, “The name of the campaign ‘Flavor Your Life’, suggests the concept of living in harmony… …Extra virgin olive oil is not only a condiment to enhance the flavors of our dishes, but it is also very beneficial to our health. The logo is meant to represent all of these concepts …”
\nThe Mediterranean diet is a common theme when it comes to olive oil and this campaign is no exception with health and flavour being the two main messages of this campaign, an excerpt of which is provided here:
\n\n\nPromoting Wellness:
\nExtra virgin olive oil is rich in antioxidants, accelerates the intestinal absorption of vitamins and helps digestion. It contains the fat-soluble vitamins A, D and E, Vitamin E being the most important because is essential in the fight against oxidative stress and is also concentrated in the mammary gland thereby passing on wellness to newborns through lactation.
\nAdds Flavour
\nExtra virgin olive oil contributes to health, wellness and pleasure by lending its unique flavors and aromas in every dish. Olive oil plays a unique role in the evolution of Mediterranean gastronomy, which is able to combine and exalt the taste and health characteristics of a few simple ingredients, almost all of which are of plant based. It is a magical product in cooking because it helps to maintain flavors and beneficial components of the same foods.
\n
The campaign also allows consumers a decoded insight into the often complex olive oil industry. Information is provided about olive oil quality, the heritage of the olive oil culture, the production processes and the importance of traceability. A major focus is to provide insight into how the tasting professionals judge the products, and help consumer to use this themselves to make more educated decisions about buying and using olive oil.
\nTasting olive oil is not something that consumers generally do. It is not like a wine that one simply drinks a bottle of and makes an opinion, because olive oil is an ingredient (a spice if you will), whose taste is important but often mixed or masked by other ingredients in a dish. But understanding olive oil tasting methods will allow consumers to better use the right oils for their dishes, to taste an oil before deciding how to use it. Take a pepper for example…unless you know how hot or sweet it is, you don’t know whether or how much of it you should use.
\nTaste-testing olive oil is a recognized profession governed by the IOC. Panels of testers smell and taste the oil, which is consumed from a dark glass because the colour of the oil is not an indicator of quality (contrary to popular consumer belief). Generally, only trained tasters can distinguish the difference in the quality of olive oils, however it seems that more and more consumers are interested in learning. The Flavor Your Life campaign is looking to help consumers do exactly that.
\nThe ‘Flavor Your Life’ campaign will run in Canada and the USA until 2014, and is aimed squarely at educating the consumer. While, the campaign won’t physically reach Australia, there is no reason why Australian consumers shouldn’t soak up some of their good oil education.
\nVisit the campaign website here: http://flavor-your-life.com/
\nAuthor: AOOA Editor Source & Logo Copyright: Flavor Your Life
" }, { "url": "/blog/", "relativePath": "blog/index.md", "relativeDir": "blog", "base": "index.md", "name": "index", "frontmatter": { "title": "Blog", "excerpt": "Latest news and updates in the Olive Oil Industry", "sections": [ { "align": "center", "background_color": "none", "padding_bottom": "none", "padding_top": "medium", "subtitle": "Latest news and updates in the Olive Oil Industry", "title": "News", "type": "hero_section" }, { "blog_feed_cols": "three", "enable_cards": true, "has_border": true, "padding_bottom": "large", "padding_top": "small", "show_author": true, "show_categories": true, "show_date": true, "show_excerpt": true, "show_image": true, "show_recent": false, "type": "blog_feed_section" } ], "stackbit_url_path": "/blog/", "template": "advanced" }, "html": "" }, { "url": "/blog/global-production-shortfalls-in-olive-oil-mean-higher-prices-for-australian-consumers/", "relativePath": "blog/global-production-shortfalls-in-olive-oil-mean-higher-prices-for-australian-consumers.md", "relativeDir": "blog", "base": "global-production-shortfalls-in-olive-oil-mean-higher-prices-for-australian-consumers.md", "name": "global-production-shortfalls-in-olive-oil-mean-higher-prices-for-australian-consumers", "frontmatter": { "title": "Global production shortfalls in olive oil mean higher prices for Australian consumers", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-11-28", "excerpt": "In an interview with the ABC, the President of the Australian Olive Oil Association, David Valmorbida, talks about the implications of expected 27% decrease in global olive oil production on prices in Australia. ", "image": "/images/6nvb3oto/production/3ea5361c75004326c8f89b6c847f80bb4328d8a7-1030x687.jpg", "image_position": "right", "stackbit_url_path": "/blog/global-production-shortfalls-in-olive-oil-mean-higher-prices-for-australian-consumers", "subtitle": "In an interview with the ABC, the President of the Australian Olive Oil Association, David Valmorbida, talks about the implications of expected 27% decrease in global olive oil production on prices in Australia. ", "template": "post", "thumb_image": "/images/6nvb3oto/production/3ea5361c75004326c8f89b6c847f80bb4328d8a7-1030x687.jpg" }, "html": "It is used to moisturise and protect materials such as bronze railings on a daily basis. “We’ve got a three-man team which permanently goes round In an interview with the ABC, the President of the Australian Olive Oil Association, David Valmorbida, talks about the implications of expected 27% decrease in global olive oil production on prices in Australia. 55% and 35% production slumps in Spain and Italy (respectively) will be the driving force behind reduced supply and prices for Australian consumers at a high. Valmorbida notes the possibility that Australian olive oil could become cheaper than imported olive oil at the shelf, depending largely on summer weather variables and the effect they will have on the next Australian harvest in mid-2015. With high prices in the fresh European crop, which is expected to hit Australian shelves in early 2015, shelf prices are set to rise in the coming months.
\nRead the article and listen to the interview by Clint Jasper of ABC Rural here: http://www.abc.net.au/news/2014-12-15/nrn-olive-oil-slump/5967076
\nhttp://aooa.com.au/images/rural_sa_global_olive_oil_1112_converted.mp3
\nSources: ABC Rural
" }, { "url": "/blog/ioc-may-market-newsletter-recap/", "relativePath": "blog/ioc-may-market-newsletter-recap.md", "relativeDir": "blog", "base": "ioc-may-market-newsletter-recap.md", "name": "ioc-may-market-newsletter-recap", "frontmatter": { "title": "IOC May Market Newsletter recap", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-06-20", "excerpt": "Olive Oil Times presents a summary of topics from the May Newsletter of the International Olive Council. ", "image": "/images/6nvb3oto/production/5fcc9b97c87b4219f95d793cc93ecc4e0ab34daa-390x390.png", "image_position": "left", "stackbit_url_path": "/blog/ioc-may-market-newsletter-recap", "subtitle": "Olive Oil Times presents a summary of topics from the May Newsletter of the International Olive Council. ", "template": "post", "thumb_image": "/images/6nvb3oto/production/5fcc9b97c87b4219f95d793cc93ecc4e0ab34daa-390x390.png" }, "html": "Olive Oil Times presents a summary of topics from the May Newsletter of the International Olive Council. Hot topics: Labelling for flavoured oils, global trade volumes and prices for olive oil and IOC presenting at New York Fancy Food 2014
\nhttp://www.oliveoiltimes.com/olive-oil-business/ioc-may-newsletter/40114
" }, { "url": "/blog/ioc-submits-comments-on-proposed-standards-of-olive-oil-commission-of-california/", "relativePath": "blog/ioc-submits-comments-on-proposed-standards-of-olive-oil-commission-of-california.md", "relativeDir": "blog", "base": "ioc-submits-comments-on-proposed-standards-of-olive-oil-commission-of-california.md", "name": "ioc-submits-comments-on-proposed-standards-of-olive-oil-commission-of-california", "frontmatter": { "title": "IOC submits comments on proposed standards of Olive Oil Commission of California", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-07-17", "excerpt": "The International Olive Council (IOC) has submitted a response to the California Department of Food and Agriculture regarding the Olive Oil Commission of California proposal for new standards for olive oil to be applied against Californian olive oils. ", "image": "/images/6nvb3oto/production/1cb7f0bc1a18909d527c75a05b29760580efa039-390x390.jpg", "image_position": "right", "stackbit_url_path": "/blog/ioc-submits-comments-on-proposed-standards-of-olive-oil-commission-of-california", "subtitle": " ", "template": "post", "thumb_image": "/images/6nvb3oto/production/1cb7f0bc1a18909d527c75a05b29760580efa039-390x390.jpg" }, "html": "The International Olive Council (IOC) has submitted a response to the California Department of Food and Agriculture regarding the Olive Oil Commission of California proposal for new standards for olive oil to be applied against Californian olive oils. The proposed standard which appear to borrow heavily from the widely-criticized voluntary AS 5264-2011 standard in Australia is significantly divergent from prevailing IOC standards that govern ~97% of the world production of olive oil. The proposed standard, which is likely only to confuse consumers about olive oil, acts contrary to the global push for standards harmonisation across all food categories.
\nClick here to read more about the IOC submission
" }, { "url": "/blog/mario-solinas-quality-awards/", "relativePath": "blog/mario-solinas-quality-awards.md", "relativeDir": "blog", "base": "mario-solinas-quality-awards.md", "name": "mario-solinas-quality-awards", "frontmatter": { "title": "Spain & Portugal clean up at the coveted Mario Solinas Quality Awards", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-05-20", "excerpt": "Each year since 2000 the International Olive Council (IOC) hosts arguably the world’s most coveted competition for olive oil, the Mario Solinas Quality Award.", "image": "/images/6nvb3oto/production/1b18a8fdcb43ca66e8c1e4b7e53b791107398184-390x390.jpg", "image_position": "right", "stackbit_url_path": "/blog/mario-solinas-quality-awards", "subtitle": "Each year since 2000 the International Olive Council (IOC) hosts arguably the world’s most coveted competition for olive oil, the Mario Solinas Quality Award.", "template": "post", "thumb_image": "/images/6nvb3oto/production/1b18a8fdcb43ca66e8c1e4b7e53b791107398184-390x390.jpg" }, "html": "Each year since 2000 the International Olive Council (IOC) hosts arguably the world’s most coveted competition for olive oil, the Mario Solinas Quality Award. The award, which is granted only to the top-scoring oils from around the world, is named after the late Professor Mario Solinas, who did so much in the field of research, working closely with the IOC to standardise quality criteria.
\nThe aim of organising this competition is to encourage individual producers, producer associations and packers in the producing countries to market extra virgin olive oils displaying harmonious organoleptic characteristics and to encourage consumers to recognise and appreciate the sensory attributes of such oils.
\nIn the 14th edition of the awards (2014), 138 oils from 12 countries competed, including: Algeria – 1; Chile – 2; Germany – 1; Greece – 6; Iran – 2; Israel – 1; Italy – 2; Portugal – 38; Spain – 75; Tunisia – 6; Turkey – 3; and Uruguay – 1.
\nThe oils were classified according to the intensity of their type of fruitiness before being evaluated by a number of IOC-recognised panels according to a special 100-point score sheet which marked the oils for their olfactory, gustatory and retronasal sensations as well as for their harmony, complexity and persistence. The 24 top-scoring oils in each fruitiness section went through as finalists for assessment by an international panel of judges, which selected the winners of the first prize of the Award for 2014 and also proposed second and third prize-winners.
\nThis year, the big winners were producers from Spain and Portugal, with first prizes going to:
\nThe awards were presented at the 22nd extraordinary session of the IOC Council of Members in Madrid. At the awards ceremony, IOC Executive Director Jean-Louis Barjol has announced plans for a new edition of the Mario Solinas awards in the Southern Hemisphere and second, that the next awards ceremony will be held at the Summer Fancy Food Show in New York City in July 2015.
\nOils entered into the Mario Solinas awards must have a minimum quantity produced, which is to be sealed in a tank during the award judging. After the prizes are awarded, participants may unseal the tank holding the batch of oil entered and winners are allowed to announce the prize on the labels of the extra virgin olive oil belonging to the same batch as the winning sample using a special logo available from the IOC Executive Secretariat for this purpose.
\nA complete list of winners can be downloaded here: Mario Solinas Awards
\nSource: International Olive Council
" }, { "url": "/blog/media-release-the-olive-centre/", "relativePath": "blog/media-release-the-olive-centre.md", "relativeDir": "blog", "base": "media-release-the-olive-centre.md", "name": "media-release-the-olive-centre", "frontmatter": { "title": "MEDIA RELEASE: The Olive Centre", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2020-07-15", "excerpt": "Comprehensive Survey Conducted on the Australian Olive Industry Reveals a Striving Industry in Need of a New Focus", "image": "/images/6nvb3oto/production/722a28f8a4cb8bfb27d0727e758499a0264a256b-505x620.jpg", "image_position": "right", "stackbit_url_path": "/blog/media-release-the-olive-centre", "subtitle": "Comprehensive Survey Conducted on the Australian Olive Industry Reveals a Striving Industry in Need of a New Focus", "template": "post", "thumb_image": "/images/6nvb3oto/production/4e77906ca53fc9979833f9a562f56c640d47c48c-509x290.jpg" }, "html": "FOR IMMEDIATE RELEASE
\n14 July 2020
Amanda Bailey
The Olive Centre
74 Castle Road Cabarlah
Queensland 4352
A groundbreaking independent survey on the Australian olive industry was recently conducted by The Olive Centre (TOC), a leading supplier of equipment and machinery, events, and professional advice to the olive industry in Australia.
\n“This is the first time an independent business has conducted a survey on the olive industry in Australia,” said Amanda Bailey, Director of TOC. “The objectives of the survey were to ascertain what the various stakeholders in the industry think, identify areas of need, and to focus on the practical use and value of outcomes to stakeholders. “
\nMs Bailey said the survey provided an opportunity for people to provide data and feedback about their business situation and their industry, and their
opinion on the industry overall. “This survey was an opportunity for people to actually have a say on issues that are important to them within their olive business and within the industry”, she said. “The survey also enabled people to offer their views on the performance of their industry organisations, and the value of direct outcomes to their industry.”
Ms Bailey said the survey was well received by growers, producers, processors, researchers and other stakeholders throughout Australia, with a 70% participant response rate. TOC intends to conduct the survey every 5 years to
keep people in the industry up to date with trends and developments and enable them to make a valuable contribution towards the future direction of the industry.
The survey covered a range of topics regarding the size and operations of olive groves; food products and oleotourism; sales, costs and marketing; and chemical tests, storage and transportation; from small, medium and large
scale olive and olive oil producer companies. The survey also sought feedback regarding industry information sources and professional associations; government and industry organisations; problems
and concerns to the industry; and views of the olive and olive oil market and its future in Australia. Much of the survey information has been collated and made directly available to view online at Australian Olive Industry ~ Research, Statistics, Information (AOI) website, developed in collaboration with the Olive Industry Network.
Ms Bailey was also involved in a recent pilot-study on Australian extra virgin olive oil provenance to establish provenance regions for Australian olive oils. The report, An Investigation into the Feasibility of Creating a Geographical
Origin System Resulting in Greater Co-operation and Profitability of Australian Olive Oil Growers is available at the new AOI website. She also recently conducted COVID-19 Olive Industry Impact Survey, with results also available
at AOI. In May 2020 she was appointed the Australian Representative for the new international olive organization, Women in Olive Oil. Ms Bailey is also the Director of the Queensland Olive Association.
![\"Australian](\"/images/Australian-Olive-Industry.jpg\")
About Australian Olive Industry ~ Research, Statistics, Information- Highlights & Insights Summary Report
http://www.australianoliveindustry.com/olive-industry-statistics-figures-australia
![\"Olive](\"/images/Olive-Oils-of-Provenance.jpg\")
Olive Oils of Provence
https://www.oliveoilsofprovenance.com.au
About COVID-19 Olive Industry Impact Survey ~ Report
This Report presents feedback from the Australian Olive Industry representing businesses that supply product(s) and/or service(s) to Australian consumers and their business experience during the current COVID-19 pandemic,
including how this situation has and will impact the industry. Covers major concerns of COVID-19 pandemic relating to the sustainability of olive industry businesses, and to people and jobs the industry supports.
https://amandabaileyonolives.blog/wp-content/uploads/2020/05/COVIDSurvey-Results-April-2020.pdf
![\"The](\"/images/The-Olive-Centre.jpg\")
About The Olive Centre
The Olive Centre is the major supplier of equipment and machinery to the olive industry in Australia. It is also a major organiser of professional events and business advice to the industry in Australia and overseas.
http://www.theolivecentre.com
![\"Olive](\"/images/Olive-industry-network.jpg\")
About Olive Industry Network
Olive Industry Network is the leading independent specialist online business site for the Australian olive industry. The site provides a Directory of Growers, Producers, Processors, and Suppliers to the industry, and offers a Marketplace
to buy and sell new and used equipment and machinery within Australia. It is a source for current national and international news, agribusiness articles, and research & development within the olive industry worldwide. The site is also a
popular reference guide for consumers interested in sourcing and purchasing local producers of provincial olive oil and olive products within Australia.
https://www.oliveindustrynetwork.com.au
![\"Women](\"/images/Women-in-Olive-Oil.jpg\")
About Women in Olive Oil
WIOO is an international network to unite a diverse group of women across the entire olive oil industry and support positive changes worldwide through initiatives related to health and nutrition, culinary arts, education, environmental and agricultural practices, olive oil production, fair trade, marketing, import, export, and gender equality. The global network aspires to establish a platform where women can share knowledge, expertise, and experiences, and backing for new projects that will assist individual women and benefit both local communities and the wider olive oil world.
https://www.womeninoliveoil.org
In an interview with leading olive industry publication Mercacei, AOOA President David Valmorbida discusses the state of affairs of the market for olive oil in Australia and the challenges facing growers and marketers of olive oil as the environment changes and consumers tastes evolve.
\nRead the article here: https://en.mercacei.com/noticia/2143/news/australian-consumers-are-increasingly-demanding-with-the-evoo-they-buy.html
" }, { "url": "/blog/olive-oil-protects-the-sydney-opera-house/", "relativePath": "blog/olive-oil-protects-the-sydney-opera-house.md", "relativeDir": "blog", "base": "olive-oil-protects-the-sydney-opera-house.md", "name": "olive-oil-protects-the-sydney-opera-house", "frontmatter": { "title": "Olive Oil protects the Sydney Opera House", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-09-25", "excerpt": "Olive oil, around 105 litres per year, is used to help clean the Sydney Opera House as a part of its Green Cleaning Guidelines. ", "image": "/images/6nvb3oto/production/b3834d44f834c517509b510ee75ebfc4fb446685-770x408.jpg", "image_position": "right", "stackbit_url_path": "/blog/olive-oil-protects-the-sydney-opera-house", "subtitle": "Olive oil, around 105 litres per year, is used to help clean the Sydney Opera House as a part of its Green Cleaning Guidelines. ", "template": "post", "thumb_image": "/images/6nvb3oto/production/b3834d44f834c517509b510ee75ebfc4fb446685-770x408.jpg" }, "html": "It is used to moisturise and protect materials such as bronze railings on a daily basis. “We’ve got a three-man team which permanently goes round cleaning the bronze,” says Dean Jakubowski, who manages contractors for the building. “After they’ve got the grime off, they coat the bronze with olive oil, to protect it.” Without all that olive oil, the bronze would rapidly turn green with verdigris.
\nThe Opera House’s Green Cleaning Guidelines were implemented to minimise the potential impact of cleaning products used on the environment, in particular the Sydney harbour. As a part of its initiative, cleaners of the iconic building use low-corrosive, non toxic cleaning practices to preserve the materials, including olive oil for bronze fittings, clay for cleaning untreated wood and baking soda for concrete.
\nSteve Tsouklas, in an interview with the BBC, talks about his love for the Opera House and the way in which he took care of it for almost 50 years since he began working there in 1968. Tsouklas, who talks proudly of the importance of olive oil in his original homeland, Greece, speaks of the use of olive oil at the ancient Olympics as well as the benefits of olive oil in protection from the sun. The video containing his sentimental tribute to his “beautiful lady”, the Sydney Opera House, can be seen here thanks to the BBC
\n\nSources: BBC, Sydney Opera House, Sydney Morning Herald
" }, { "url": "/blog/olive-oil-times-we-expo-project-seeks-to-build-new-alliances/", "relativePath": "blog/olive-oil-times-we-expo-project-seeks-to-build-new-alliances.md", "relativeDir": "blog", "base": "olive-oil-times-we-expo-project-seeks-to-build-new-alliances.md", "name": "olive-oil-times-we-expo-project-seeks-to-build-new-alliances", "frontmatter": { "title": "Olive Oil Times: ‘WE Expo’ Project Seeks to Build New Alliances", "author": { "first_name": "Staff", "id": "AOOA", "last_name": "Writer", "photo": null, "photo_alt": "AOOA Staff", "type": "person" }, "date": "2014-09-25", "excerpt": "See article at: http://www.oliveoiltimes.com/olive-oil-basics/we-expo-project-seeks-alliances/41172
", "image": "/images/6nvb3oto/production/8b3d02d297982b2c023ec56f14d757a9c019e09e-770x241.jpg", "image_position": "right", "stackbit_url_path": "/blog/olive-oil-times-we-expo-project-seeks-to-build-new-alliances", "subtitle": "", "template": "post", "thumb_image": "/images/6nvb3oto/production/8b3d02d297982b2c023ec56f14d757a9c019e09e-770x241.jpg" }, "html": "See article at: http://www.oliveoiltimes.com/olive-oil-basics/we-expo-project-seeks-alliances/41172
" }, { "url": "/quality-standards/olive-oil-grading/", "relativePath": "quality-standards/olive-oil-grading.md", "relativeDir": "quality-standards", "base": "olive-oil-grading.md", "name": "olive-oil-grading", "frontmatter": { "title": "Olive Oil Grading", "sections": [ { "align": "left", "background_color": "none", "background_image_opacity": 0, "background_image_position": "center center", "background_image_repeat": "no-repeat", "background_image_size": "cover", "content": "### _The 101 of olive oil designations and definitions_\n\nThe International Olive Council (IOC) groups olive oil and olive pomace oil into four main designations:\n\n- **Virgin Olive Oils** – olive oils that are made only from cold extraction of oil from the olives;\n- **Refined Olive Oils** – olive oils made from refining Virgin Olive Oils;\n- **Olive Oils** – products made from blending Refined Olive Oil with Virgin Olive Oil; and\n- **Olive Pomace Oil** – not technically an “olive oil”, but a by-product made from the solid “pomace” that is leftover after Virgin Olive Oils are extracted.\n\nTesting and grading criteria olive oil are particularly complex at the detailed level, however the critical elements of olive oil grading are summarised below. To find out more about olive oil testing, [click here](http://aooa.com.au/quality-standards/olive-oil-testing/ \"Olive Oil Testing\").\n\n* * *\n\n### _Virgin Olive Oils_\n\nVirgin olive oils are obtained directly from the olive fruit solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Virgin Olive Oils can be filtered or unfiltered, the latter in which residual fruit sediment is visible by the cloudiness of the oil. The product may be a blend of olives, or a single variety and depending on the type of olive used and the point in the harvest, the colour can range from yellow to green, such that colour is not a definite indication of quality. Virgin olive oils fit for consumption as they are include:\n\n**Extra Virgin Olive Oil** is the highest grade of virgin olive oil and must (amongst other criteria) have a free acidity, expressed as oleic acid, or not more than 0.8% and should be assessed in sensory analysis as being free of taste defects (median of defect = 0) and having a positive fruity attribute (median of fruity attribute > 0). Extra Virgin Olive Oil is most prized for being generally considered to have the highest levels of antioxidants and polyphenolic content of all virgin oils.\n\n**Virgin Olive Oil** must (amongst other criteria) have a free acidity, expressed as oleic acid, or not more than 2.0% and should be assessed in sensory analysis as having defects (median of defect ≤ 3.5) and having a positive fruity attribute (median of fruity attribute > 0). Virgin Olive Oil is still prized for containing antioxidants and polyphenolic content of all virgin oils, however generally considered to be less healthy and less flavoursome than Extra Virgin Olive Oil.\n\n**Ordinary Virgin Olive Oil** must (amongst other criteria) have a free acidity, expressed as oleic acid, or not more than 3.3% and should be assessed in sensory analysis as having few defects (median of defect ≤ 6.0) and not requiring any positive fruity attribute. While deemed fit for human consumption, Ordinary Virgin Olive Oil may only be sold direct to the consumer if permitted in the country of retail sale.\n\nVirgin olive oils not fit for consumption as they are include:\n\n**Lampante Virgin Olive Oil** is virgin olive oil with a free acidity, expressed as oleic acid, of more than 3.3% and/or with a high level of sensory defects (median of defect should be assessed in sensory analysis as having few defects (median of defect > 6.0). Lampante Virgin Olive Oil may only be sold for further refining or if intended for technical use.\n\n* * *\n\n### _Refined Olive Oil_\n\nRefined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. Among other requirements, it should have a free acidity, expressed as oleic acid, or not more than 0.3% and should have an acceptable odour and taste and be of a light yellow colour. Since the refining process, which can be physical or chemical, targets the removal of colour, odour and flavour from the fruit, a high quality refined olive oil will be nearly transparent, odourless and tasteless. Refined olive oil is generally used for blending with virgin olive oils to make the product designated olive oil, and can only be sold directly to the consumer in a pure form if permitted in the country of retail sale. The retention of the glyceridic structure means that the fat structure of the olive oil (often considered as a primary health benefit) is retained, however the refining process removes antioxidants and polyphenols found in virgin olive oils.\n\n* * *\n\n### _Olive Oil_\n\nOlive Oil is the grade consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are (ie. extra virgin, virgin or ordinary virgin). Amongst other requirements in the IOC standard, it must have a free acidity, expressed as oleic acid , of not more than 1% and should have a good odour and taste and be of a light yellow to light green colour. As this grade is not prescriptive of the percentage or flavour of added virgin olive oils, there are many variants available in the market. Generally, they fall under two sub-categories:\n\n**Classic/Mild/Pure Olive Oil** is generally gold in colour and with slightly fruity and buttery flavours that clearly reference the addition of virgin olive oils, generally being containing 10-25% extra virgin or virgin olive oil.\n\n**Light/Extra Light/Light Taste Olive Oil** is generally much paler in colour and with less prominent buttery flavours that just barely reference the addition of virgin olive oils, generally being containing 5-15% extra virgin or virgin olive oil.\n\n* * *\n\n### _Olive Pomace Oil_\n\nOlive Pomace Oil is the oil obtained by treating olive pomace (the leftover paste after the pressing of olives for virgin olive oils) with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. At no point can this product legally be sold as olive oil, instead it can be found in the following designations:\n\n**Crude Olive Pomace Oil** is the oil obtained from olive pomace and intended for refining before human consumption, or alternatively without refining for other technical uses.\n\n**Refined Olive Pomace Oil** is the oil obtained by refining Crude Olive Pomace Oil using methods which do not lead to alterations in the initial glyceridic structure. Among other requirements, it should have a free acidity, expressed as oleic acid, or not more than 0.3% and should have a acceptable odour and taste and be of a light yellow or light brownish yellow colour. This may only be sold directly to the consumer if permitted in the country of retail sale\n\n**Olive Pomace Oil** is the grade consisting of a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are (ie. extra virgin, virgin or ordinary virgin). Amongst other requirements in the IOC standard, it must have a free acidity, expressed as oleic acid, of not more than 1% and should have a good odour and taste and be of a light yellow to light green colour. In no case should this blend be called “olive oil”.", "has_border": false, "image": "/images/6nvb3oto/production/81112a32e68ed7ba11bc3c713e7831db0ac4f327-2000x1333.jpg", "media_position": "top", "media_width": "sixty", "padding_bottom": "medium", "padding_top": "medium", "title": "Olive Oil Grading", "type": "hero_section", "video_embed_html": "" }, { "actions": [], "align": "center", "background_color": "none", "enable_cards": true, "grid_cols": "two", "grid_gap_horiz": "medium", "grid_gap_vert": "small", "grid_items": [ { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/role-of-the-ioc" } ], "actions_align": "center", "content": "More about the The International Olive Council.", "content_align": "center", "image": "/images/6nvb3oto/production/e73d123a8da0d4c3edfdc4bc22eb899ecdc97c07-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Role of the IOC", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-testing" } ], "actions_align": "center", "content": "Find out more about testing", "content_align": "center", "image": "/images/6nvb3oto/production/cc1ad5cf6b9bcbad92777ec7ede50f570e2cde4c-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Testing", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-grading" } ], "actions_align": "center", "content": "What the grades are and how they are graded.", "content_align": "center", "image": "/images/6nvb3oto/production/cc5336d5771741b3237ddce5513d21bf83772812-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Grading", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/other-regulations" } ], "actions_align": "center", "content": "Regulations in Australia for the Industry.", "content_align": "center", "image": "/images/6nvb3oto/production/59c8894a2c7ff787ab0d402b788d713ddb669884-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Other Regulations", "title_align": "center", "type": "grid_item" } ], "padding_bottom": "large", "padding_top": "none", "subtitle": " ", "title": " ", "type": "grid_section" } ], "stackbit_url_path": "/quality-standards/olive-oil-grading", "template": "advanced" }, "html": "" }, { "url": "/quality-standards/olive-oil-testing/", "relativePath": "quality-standards/olive-oil-testing.md", "relativeDir": "quality-standards", "base": "olive-oil-testing.md", "name": "olive-oil-testing", "frontmatter": { "title": "Olive Oil Testing", "sections": [ { "align": "left", "background_color": "none", "background_image_opacity": 0, "background_image_position": "center center", "background_image_repeat": "no-repeat", "background_image_size": "cover", "content": "In Australia, the Australian Olive Oil Association (AOOA) is responsible for assisting the IOC in monitoring and regular random testing of major brands of olive oil sold in Australia. Since 1993, samples have been regularly collected every year and sent to IOC headquarters where they are processed through rigorous testing in independent expert laboratories.\n\nAs the peak industry body in Australia, and a associate of the IOC , the AOOA is the primary source of information relating to the quality standards and other activities of the International Olive Council. The AOOA believes that an international standard for olive oil continues to be critical to the fair development of competition and regulation in the future of the olive oil industry. The IOC ensures that quality standards continue to evolve consistently across the globe to accommodate changes in production methods/geographies and testing sciences without unnecessarily exposing the industry to quality and adulteration risks.\n\nFor distributors and producers, testing olive oil against the IOC standards is important to make sure that the labels match the grade of product. The AOOA is able to provide guidance and assistance to distributors wanting to ensure that they are being sold the quality they paid for, and to help producers check the quality of their product. Contact the AOOA to talk to us about arranging independent laboratory testing for your olive oil products. To send us a message scroll to the bottom of this page or email us at [info@aooa.com.au](mailto:info@aooa.com.au).\n\n* * *\n\n### The 101 of olive oil testing\n\n_“Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds._\n\n\\- Trade Standard Applying to Olive Oils and Olive Pomace Oils, IOC\n\nCreating and maintaining an up-to-date standard for the assessment of olive oil grades is no simple task. Due to the high value of olive oil, it has historically been a target for fraud that may come in the form of substitution or blending with other oils, or simply the incorrect grading of a lower quality olive oil as a higher quality grade. As such, the International Olive Council (IOC) leads the international industry in the development, monitoring and regular updating of quality standards that set out the specifications and rules required to meet each grade of olive oil. Testing of olive oil is designed to assess 3 areas: Purity (concerning the authenticity of a sample as being olive oil and not other oils), Quality (concerning the grade of olive oil achieved) and Residues (concerning levels of contaminants such as pesticides in the oil). Testing and grading criteria olive oil are particularly complex, however can be considered in two areas: physico-chemical testing and sensory testing.\n\n###### Physico-chemical testing \n\ninvolves scientific methods for testing that must be completed in accredited IOC laboratories. A large number of tests are required to prove purity, quality and residue levels of an olive oil. Perhaps the most known measure of olive oil quality is the free acidity (expressed as oleic acid), which is one of the primary components in determining the grade of olive oil (the lower the value, the higher the quality). IOC accreditation for physico-chemical testing is re-assessed yearly using proficiency tests.\n\n###### Sensory testing \n\ninvolves a panel of at least 8 certified tasters plus an experienced panel leader and is to be conducted in accredited IOC laboratories according to strict rules regarding setup and process. Panels are primarily concerned with defects (negative attributes) and positive attributes, with the score for an olive oil being assessed as the median of the score awarded by the panel members. Panel testing only occurs for virgin olive oils. Due to the inherent subjectivity or potential for human bias, panel testing under European law, in case the government has to place disciplinary measures to a given olive oil, occurs only if the sample has been assessed by at least 3 full and separate panels (ie. a minimum of 24 people tasting the sample). In order to ensure ongoing accuracy and tasting proficiency, panels and their individual members must be regularly reviewed and re-assessed for accreditation.\n\nOlive Oil is marketed in accordance with the [designations and definitions found here:](/quality-standards/olive-oil-grading/ \"Olive Oil Grading\")\n \nTo find out more about the IOC and the chemistry of olive oil, [click here](http://www.internationaloliveoil.org/estaticos/view/157-structure-of-chemistry \"IOC - Areas of Activity - Chemistry\").\n\n ", "has_border": false, "media_position": "top", "media_width": "fifty", "padding_bottom": "medium", "padding_top": "medium", "subtitle": " ", "title": "Olive Oil Testing", "type": "hero_section", "video_embed_html": "" }, { "actions": [], "align": "center", "background_color": "none", "enable_cards": true, "grid_cols": "two", "grid_gap_horiz": "medium", "grid_gap_vert": "small", "grid_items": [ { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/role-of-the-ioc" } ], "actions_align": "center", "content": "More about the The International Olive Council.", "content_align": "center", "image": "/images/6nvb3oto/production/e73d123a8da0d4c3edfdc4bc22eb899ecdc97c07-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Role of the IOC", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-testing" } ], "actions_align": "center", "content": "Find out more about testing", "content_align": "center", "image": "/images/6nvb3oto/production/cc1ad5cf6b9bcbad92777ec7ede50f570e2cde4c-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Testing", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-grading" } ], "actions_align": "center", "content": "What the grades are and how they are graded.", "content_align": "center", "image": "/images/6nvb3oto/production/cc5336d5771741b3237ddce5513d21bf83772812-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Grading", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/other-regulations" } ], "actions_align": "center", "content": "Regulations in Australia for the Industry.", "content_align": "center", "image": "/images/6nvb3oto/production/59c8894a2c7ff787ab0d402b788d713ddb669884-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Other Regulations", "title_align": "center", "type": "grid_item" } ], "padding_bottom": "large", "padding_top": "none", "subtitle": " ", "title": " ", "type": "grid_section" } ], "stackbit_url_path": "/quality-standards/olive-oil-testing", "template": "advanced" }, "html": "" }, { "url": "/quality-standards/other-regulations/", "relativePath": "quality-standards/other-regulations.md", "relativeDir": "quality-standards", "base": "other-regulations.md", "name": "other-regulations", "frontmatter": { "title": "Other Regulations", "excerpt": "Regulations outside the IOC standard that affect the production, distribution and sale of olive oils ", "sections": [ { "align": "left", "background_color": "none", "background_image_opacity": 0, "background_image_position": "center center", "background_image_repeat": "no-repeat", "background_image_size": "cover", "content": "There are a number of regulations outside the IOC standard that affect the production, distribution and sale of olive oils. Producers and distributors are individually responsible to understand the rules relating to pesticide residue limits for olive oil in Australia. The AOOA offers help to organisations to understand and navigate these issues, some of which are listed below. Contact us for more information using the form at the bottom of this page, or alternatively email us for more information at [info@aooa.com.au](mailto:info@aooa.com.au).\n\n### Pesticides & Pesticide Residues\n\nApproved pesticides may be used during the growth and ripening of olives. There is a period of time between application and harvest that ensures that no harmful residues are left on the olive by the time they are processed for olive oil. Olive oil sold in Australia is tested for pesticides commonly used in agriculture. Imported olive oils are regularly tested by Australian authorities for compliance. Producers and distributors in Australia should beware that Australian pesticide residue limits differ from those of other countries.\n\n### Food Standards Australia New Zealand (FSANZ) Regulations\n\nFood Standards Australia New Zealand is the bi-national government statutory agency and is part of the Australian Government’s Health portfolio, that develops and administers the [Australia New Zealand Food Standards Code](http://www.foodstandards.gov.au/code/Pages/default.aspx \"FSANZ Code\"). FSANZ standards focus on health-related issues and regulate the use of ingredients, mandate standards for specific food risks (such as microbes and pesticides) and mandate some labelling requirements for packaged and unpackaged food (such as mandatory warnings or advisory labels). The FSANZ code regulates a number of items that concern olive oil, such as labelling requirements.\n\n### Australian Consumer and Competition Commission (ACCC)\n\nThe ACCC is Australia’s competition regulator and national consumer law champion, promoting competition and fair trading according to the rights and responsibilities of individuals and organisations laid out by the Australian Consumer Law. With regards to olive oil, the ACCC is particularly focused on claims made on labels, and seeks to ensure that the labelling is truthful and not misleading for consumers. Distributors or producers found to have product labels that mislead or\n\nThe ACCC publishes information to help consumers [buying olive oil](https://www.accc.gov.au/consumers/groceries/olive-oil). The ACCC recognise that in Australia a voluntary “Australian Standard AS5264-2011″ exists that is not aligned with the prevailing IOC standard, however have noted previously that products are most likely to be assessed against the standard against which their product label claims to be associated. Where a product label does not carry an association with a particular standard, the ACCC advises product owners that their product may be assessed against either or both standards, or whichever is considered most relevant.\n\n### Department of Agriculture – Quarantine & Import testing\n\n5% of all food products coming into Australia are subject to the Random Food Import Inspection program, run by the Department of Agriculture. This program is targeted for risk and ensures that food products coming into Australia meet our legal and food safety requirements. Distributors and producers need to be aware of the details contained in the relevant Australian laws. To find out more about importing food products into Australia, [click here](http://www.daff.gov.au/biosecurity/import/food \"Department of Agriculture\").\n\nFor general food and beverage importing enquiries, organisations may choose to be a member of the Food & Beverage Importers Association (FBIA). To find out more about the FBIA, [click here](http://www.fbia.org.au/ \"FBIA\").\n\n### Australian State Bodies\n\nEach state in Australia has the power to regulate the standards and laws of Australian (including FSANZ codes and Australian Consumer Law). Each state has relevant health agencies and consumer affairs agencies that are responsible for the monitoring and investigation of issues, and can seek action against organisations who are found to be non-compliant.", "has_border": false, "media_position": "top", "media_width": "fifty", "padding_bottom": "medium", "padding_top": "medium", "title": "Other Regulations", "type": "hero_section", "video_embed_html": "" }, { "actions": [], "align": "center", "background_color": "none", "enable_cards": true, "grid_cols": "two", "grid_gap_horiz": "medium", "grid_gap_vert": "small", "grid_items": [ { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/role-of-the-ioc" } ], "actions_align": "center", "content": "More about the The International Olive Council.", "content_align": "center", "image": "/images/6nvb3oto/production/e73d123a8da0d4c3edfdc4bc22eb899ecdc97c07-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Role of the IOC", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-testing" } ], "actions_align": "center", "content": "Find out more about testing", "content_align": "center", "image": "/images/6nvb3oto/production/cc1ad5cf6b9bcbad92777ec7ede50f570e2cde4c-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Testing", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/olive-oil-grading" } ], "actions_align": "center", "content": "What the grades are and how they are graded.", "content_align": "center", "image": "/images/6nvb3oto/production/cc5336d5771741b3237ddce5513d21bf83772812-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Olive Oil Grading", "title_align": "center", "type": "grid_item" }, { "actions": [ { "has_icon": false, "icon": "arrow-right", "icon_position": "center", "label": "Read more", "new_window": false, "style": "secondary", "type": "action", "url": "/quality-standards/other-regulations" } ], "actions_align": "center", "content": "Regulations in Australia for the Industry.", "content_align": "center", "image": "/images/6nvb3oto/production/59c8894a2c7ff787ab0d402b788d713ddb669884-64x80.png", "image_align": "center", "image_has_padding": true, "image_position": "top", "title": "Other Regulations", "title_align": "center", "type": "grid_item" } ], "padding_bottom": "large", "padding_top": "none", "subtitle": " ", "title": " ", "type": "grid_section" } ], "stackbit_url_path": "/quality-standards/other-regulations", "template": "advanced" }, "html": "" }, { "url": "/quality-standards/role-of-the-ioc/", "relativePath": "quality-standards/role-of-the-ioc.md", "relativeDir": "quality-standards", "base": "role-of-the-ioc.md", "name": "role-of-the-ioc", "frontmatter": { "title": "Role of the IOC", "excerpt": "More about the International Olive Council", "sections": [ { "align": "left", "background_color": "none", "background_image_opacity": 0, "background_image_position": "center center", "background_image_repeat": "no-repeat", "background_image_size": "cover", "content": "There are a number of regulations outside the IOC standard that affect the production, distribution and sale of olive oils. Producers and distributors are individually responsible to understand the rules relating to pesticide residue limits for olive oil in Australia. The AOOA offers help to organisations to understand and navigate these issues, some of which are listed below. Contact us for more information using the form at the bottom of this page, or alternatively email us for more information at [info@aooa.com.au](mailto:info@aooa.com.au).\n\n### Pesticides & Pesticide Residues\n\nApproved pesticides may be used during the growth and ripening of olives. There is a period of time between application and harvest that ensures that no harmful residues are left on the olive by the time they are processed for olive oil. Olive oil sold in Australia is tested for pesticides commonly used in agriculture. Imported olive oils are regularly tested by Australian authorities for compliance. Producers and distributors in Australia should beware that Australian pesticide residue limits differ from those of other countries.\n\n### Food Standards Australia New Zealand (FSANZ) Regulations\n\nFood Standards Australia New Zealand is the bi-national government statutory agency and is part of the Australian Government’s Health portfolio, that develops and administers the [Australia New Zealand Food Standards Code](http://www.foodstandards.gov.au/code/Pages/default.aspx \"FSANZ Code\"). FSANZ standards focus on health-related issues and regulate the use of ingredients, mandate standards for specific food risks (such as microbes and pesticides) and mandate some labelling requirements for packaged and unpackaged food (such as mandatory warnings or advisory labels). The FSANZ code regulates a number of items that concern olive oil, such as labelling requirements.\n\n### Australian Consumer and Competition Commission (ACCC)\n\nThe ACCC is Australia’s competition regulator and national consumer law champion, promoting competition and fair trading according to the rights and responsibilities of individuals and organisations laid out by the Australian Consumer Law. With regards to olive oil, the ACCC is particularly focused on claims made on labels, and seeks to ensure that the labelling is truthful and not misleading for consumers. Distributors or producers found to have product labels that mislead or\n\nThe ACCC publishes information to help consumers [buying olive oil](https://www.accc.gov.au/consumers/groceries/olive-oil). The ACCC recognise that in Australia a voluntary “Australian Standard AS5264-2011″ exists that is not aligned with the prevailing IOC standard, however have noted previously that products are most likely to be assessed against the standard against which their product label claims to be associated. Where a product label does not carry an association with a particular standard, the ACCC advises product owners that their product may be assessed against either or both standards, or whichever is considered most relevant.\n\n### Department of Agriculture – Quarantine & Import testing\n\n5% of all food products coming into Australia are subject to the Random Food Import Inspection program, run by the Department of Agriculture. This program is targeted for risk and ensures that food products coming into Australia meet our legal and food safety requirements. Distributors and producers need to be aware of the details contained in the relevant Australian laws. 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