Survey to determine olive oil compliance with new methodologies in international standards

  • 59 pages

  • Published: 18 Sep 2013

  • Author(s): Claudia Guillaume, Ravetti, Leandro, Ruiz, Natalia , Zaparenkov, Daniella

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This report describes quality characteristics of Australian olive oil and compares the findings to recent changes and proposals to standards used in international trade. The report shows the effects of olive cultivars, the influence of harvest timing and the changes to quality as a result of site and seasonal growing conditions.
Currently genuine olive oil can be rejected as adulterated when it is outside existing regulations. Results in this report clearly describe quality characteristics of premium quality, extra virgin olive oil grown under Australian conditions.