Harvest complete for 2011 extra virgin olive oil

The 2011 Australian olive oil harvest has come in slightly below expectations with a crop of just over 16 million litres, according to the Australian Olive Association, the umbrella organisation for Australian olive growers and olive oil producers. Approximately 80% of the 2011 crop graded Extra Virgin quality, with the balance Virgin and Lampante.

The bulk of Australia’s olive oil has been produced in Victoria, although olives are grown in the east, south and west of the country. Western Australia and South Australia are the next largest producers, followed by NSW, Queensland and Tasmania. Most states produce oil from the world’s major olive varieties (cultivars) including Picual, Frantoio and Barnea.

Lisa Rowntree, CEO of the Australian Olive Association, says, “The Australian olive harvest runs from April through July each year. We’re pretty happy with the final tally of olive oil this year and whilst the floods and heat wave in WA affected quantity and quality in some areas, several of our 2011 extra virgin olive oils have already been judged some of the best in the world. Some states produced less oil or had suffered from a reduction in quality this year due to heat or rain, but ultimately, what has been produced will be sought after.

Despite having about a few thousand hectares of olives affected by the January floods, Victoria produced the most oil with 10.2 million litres, WA was next with 2.8 million – less than expected due to heat, South Australia produced 1.95 million litres and NSW, Queensland and Tasmania together produced almost four million litres.”

Australian olive oil producers know that if they pick their olives in good condition, process them quickly after picking, employ the services of a spotlessly clean processing plant and don't strive for excessive extraction, quality extra virgin olive oil will result.

Extra virgin olive oil is made from fresh, healthy olives crushed as soon as possible after the olives are picked. The oil is extracted without the use of chemicals or excessive heat to ensure that its health benefits, flavour and freshness are maximised.

For consumers, the best oil to purchase is freshly-made extra virgin olive oil which not only tastes the best, it contains all of the healthy minor components that make olive oil a true ‘superfood’. These minor components are sensitive to heat and aging and are not available in refined olive oils.

“Fresher is better,” says Lisa. “You should always choose an oil of the current harvest. So look out for 2011 harvest oils now.”

There are different grades of olive oil, and it’s important to know what you’re buying.

Lisa adds, “This past year was also significant because Standards Australia has published Australia’s first olive oil standards, applying to both domestic and imported product. Once this is adopted in the marketplace, what that will mean for consumers is that if something is labelled extra virgin olive oil, it is. Anything else is refined oil or a refined olive oil blend.

“Extra virgin olive oil is oil that has never been through a refining process and is acknowledged to be superior due to its taste and health benefits. Refined olive oil is produced from an oil refinery process which removes most of the beneficial minor components that make true extra virgin olive oil so desirable. The new Australian Standards will ensure that consumers get what they pay for.”

The Australian Olive Association recommends that consumers buy extra virgin olive oil that has the Code of Practice symbol, which guarantees the authenticity and quality of certified Australian extra virgin olive oil. Those growers who sign up to the Code are required to ensure their oils meet defined quality criteria, are Australian, and meet taste requirements.

There are currently 230 Australian producers signed up to the Code of Practice including grocery retailer ALDI, which uses the code as its own internal standard for all of its extra virgin olive oils.