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Most of the world’s major olive varieties are now grown within the range of temperate climates in Australia. The natural extra virgin olive oils produced from these trees have local characteristics reflecting this range of environments.

Olive oil chemistry is the subject of much research as scientists seek to define the nature of this healthy product. Technology continues to improve and now we are able to describe many of the chemical characteristics of fresh olive oil so that those interested in the subject can understand what is available and even select products to suit particular needs.

The collaboration between the Rural Industries Research and Development Corporation and the NSW DPI Wagga Wagga Research Institute to produce this publication has strong support from the Australian olive industry and reflects the desire of Australian growers to produce a unique range of authentic and fresh olive oils that are well defined for consumers. Such natural diversity also offers excitingly different flavours and aromas. This is very good news for consumers who appreciate both taste and health attributes.
 

Peter O’Brien Managing Director  The Rural Industries Research and Development Coropration

Paul Miller President,  Australian Olive Association

Background
Australian olive oils provide an array of flavours and qualities. With diverse environments and seasonal differences along with a selection of the best performing cultivars, Australia offers a unique range of olive oils from one country. High quality Australian extra virgin olive oil is being exported in increasing quantities throughout the world.

A wider selection of olive oils
Research has shown that Australian olive oils exceed the range and level of quality generally expected in olive oils from other countries. Australian olive oils are almost entirely extra virgin olive oil with little refining being carried out. Some oils actually surpass the quality limits set for extra virgin olive oil. For example, the proportion of desirable oleic acid is sometimes even higher than 84%.

The benefits of oleic acid (olea from olive) have been well documented.

An olive oil for all purposes
Whether oil is required for cooking, to enhance a salad or for any other purpose, there will be products within the range of Australian olive oils that will suit. Oils with high oleic and palmitic acids have long shelf lives and high cooking temperatures. Oils with high levels of mono and polyunsaturates have well documented health benefits. All of these Australian olive oils are high quality, unadulterated and mechanically extracted oils, free of any chemical process.

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