The Natural Chemistry of Australian Extra Virgin Olive Oil (Spanish Version)

  • 16 pages

  • Published: 29 Jan 2007

  • Author(s): Mailer, Rodney, Dr

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Australian Olive Oil is extracted by mechanical means. The oil is not blended unless stated on the label. The natural and diverse range of environments and growing conditions account for the significant variation in its inherent chemical composition and sensory properties.

This report is a result of collaboration between RIRDC and the NSW DPI Wagga Wagga Research Institute and is strongly supported by the Australian olive industry. It reflects the desire of Australian olive growers to produce a unique range of authentic and fresh olive oils that are well defined for consumers.