Olive Oil: Yield, Quality and Cultivar Identification

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Olive Oil: Yield, Quality and Cultivar Identification quantity

Olives were introduced to the Colony of New South Wales on 28th December 1800 by George Suttor, a London market gardener. Production never progressed beyond the cottage industry phase. Demand for olive products has increased dramatically in recent times due to higher incomes and interest in a healthy lifestyle. However, the demand is currently met by imports.

Siting of the Wagga Wagga Agricultural Institute (WWAI) and Charles Sturt University (CSU) with an Olive Grove on CSU land was an integral feature of this project. Both agencies have been actively involved with the olive industry in the provision of technical advice to growers and use of the Olive Grove as a training facility. For example, during 1996 a workshop was organised under the auspices of the Australian Olive Association (AOA) at CSU. The workshop included sessions on horticulture, sensory evaluation and production of olives and olive oil. The lack of appreciation of oil quality and flavour was identified as a key issue confronting the Australian olive industry.

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