Background

The olive originated in Africa and Asia Minor but has been grown in the Mediterranean for over 600 years. New plantations take about 4 5 years to yield fruit, but the tree will outlive those who planted and for many generations for hundreds of years. The tree symbolises tenacity, longevity and is a powerful symbol of peace.

Olive oil has received wonderful press in recent years due to the healthy characteristics of the oil it produces. Olive oil is classified as a mono-unsaturated (MUS) fat as 56-83% of these fatty acids in olive oil are the goodies for our bodies. This compares to about 20% MUS in sunflower oil, and less that 15% MUS in safflower oil. Polyunsaturated fatty acids (PUFA) are found in large quantities in sunflower and corn oil, and oils containing these sorts of fats are particularly susceptible to chemical breakdown, (unlike olive oil which has very little PUFA). Saturated fatty acids on the other hand are found in animal fats such as butter and lard, and excessive intake of these fats is associated with increased risk of cardiovascular and other diseases.

Australia imports about 98% of our olive oil, its value being over AUD$50 million and olive oil is only about 5% of our edible oil market. A recent article looked at Australian consumption of olive oil in 2001/2002 with about 28 million litres consumed; 22% of this was extra virgin grade. It has been suggested that the consumption will increase by 10% over the next 5 years. Because the quality of Australian olive oil is so high, most of it is marketed as extra virgin, which is the top grade. South Australia now produces some of the finest quality olive oil in the world due to the climate, soil and technologies employed to create the highest-grade fruit.

Olive oil has become a very important ingredient on the pantry shelf. The flavour and colour of any oil is dependant on the variety of the tree, the climate, soil, and care taken during cultivation, how the oil was extracted and how it has been stored. Free Fatty Acid (FFA) levels vary from year to year, crop to crop and this FFA level is the distinguishing point in the classification. The classification is very precise in which oils can be sold as extra virgin or virgin.

Extra virgin must be of outstanding flavour, colour and aroma, and no more than 0.8% acidity. This is the most expensive and should be reserved for adding to dishes when the flavour is important. Place as small dish of this great South Australian olive oil on the table to moisten bread instead of butter. Much healthier!

To produce high quality and grade Extra Virgin Olive Oil, the fruit must be clean, fresh, high quality and undamaged, and the processing must be of the highest quality, and immediately after harvesting. The degree of ripeness of the olives at harvest is also important.

Great for dipping crusty French or Italian bread. Best used as a condiment to add flavour, rather than for high-heat cooking. Toss with garlic and pasta, use as a substitute for butter on potatoes or vegetables. Combine with quality vinegars to create an outstanding dipping oil or vinaigrette.