Australia on track for record olive oil harvest Australia is on track for a bumper year shop burberry coats for olive oil, with a record production of 17 million litres of extra virgin oil expected for 2011.
Favourable climatic conditions have boosted the industry after lower than anticipated yields last year. Olive harvesting is underway now in most states across the country and will continue through to July, according to the Australian Olive Association, the umbrella organisation for Australia olive growers and olive oil producers. Most of Australia olives are grown in the east, south and west of the country, with Victoria producing the majority of extra virgin olive oil, nearest burberry store followed by Western Australia and South Australia. Most of the world major olive varieties are grown throughout Australia and harvest time varies across the states. speaking, the main harvest time is May, with all harvesting generally over by July, said Lisa Rowntree, Chief Executive Office of the Australian Olive Association. tends to be the first to start and finish due to its climate, with the rest of the country following. Queensland experienced very trying conditions at the beginning of the year, so there may not be as much EVOO (extra virgin olive oil) from them as hoped. However, what they do produce will be sought after due to the oil milder and fruity style, which is a winner with consumers. extraction of oil from olives is a relatively straightforward process, involving only a few critical steps. Australian extra virgin olive oil producers know that if they use good quality olives, process them quickly after picking, employ the services of a spotlessly clean processing plant and don strive for excessive extraction, quality extra virgin olive oil will result. Extra virgin olive oil is made from perfect 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. Extra virgin olive oils can be intensely flavoured and can also be strongly pungent. Many harvest styles often fit in this category. Others can be very fruity with only hints of bitterness and pepper, while harvest styles are typically mild with very ripe fruity flavours. There are different grades of olive oil, and it important to know what you buying, said Rowntree. 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. Oils labelled as olive oil are usually a blend of extra virgin or virgin and refined olive oil, and lack both the olive flavour and the health benefits of extra virgin olive oil. The proposed introduction of Australian Standards for olive oil will further ensure that consumers get what they pay for. 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. of terms like and light as these terms refer to a lack of flavour only and have nothing to do with calories or colour. year estimated extra virgin olive oil crop will be available from August onwards and Leandro Ravetti, Senior Horticulturist and Olive Specialist at the Modern Olives Laboratory in Victoria, says that the quality of the 2011 crop has exceeded expectations. we finding this year is that the conditions have really helped the trees to grow. The summer rainfall also means that the early harvest oils are burberry dog carrier indicating a milder, mellow and very balanced flavour. good conditions also mean that trees have put on a significant amount of growth, so we should be on track burberry tops for sale for a good year in 2012 with 20 million litres predicted, said Leandro. To ensure that consumers can be certain that they are buying the highest Australian quality, the Australian Olive Association recommends that consumers seek out oil with 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 that their oils meet defined quality criteria, are Australian, and meet taste requirements before being able to display the certification symbol on their product. The Code of Practice symbol distinguishes quality certified Australian products from all others in local and international marketplaces. 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A mild fruity oil is not high in healthy anti oxidants or polyphenols. To get real value for money the Australian consumer should ask their olive oil supplier for a polyphenol rating for the oil. Why? Because the oil will last longer and be better for you if it has a good deliciously healthy kick in the throat.
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