Most people think of shiraz and/or chardonnay when they talk about Australia, yet this huge country with many climates produces a significant amount olive oil.
This industry is relatively young compared to Mediterranean countries, but growers have made good use of up-to-date research conducted by European scientists and selected the most suitable lands and climates to plant their olive groves.
Moore River Region, Margaret River and Great Southern Region in Western Australia, the Fleurie Peninsula in South Australia, North, Central, and Western Victoria, northern slopes of New South Wales, Hunter Valley and the Murray Irrigation Area and South eastern Queensland are the most densely planted. Tasmania also has some groves.
The preferred varieties are – frantoio, correggiolo and lecino, all of which are of Italian origin.
Many producers use olive harvesting machines, but a few prefer the more gentle hand picking.
Olives are pressed within 24 hours of harvest to ensure freshness of the end product.
Extra virgin, virgin, regular, and pomace oils are produced.
Inj view of the fact that Australia has no olive oil tradition, many manufacturers produce and market flavoured olive oils i.e chile, herbs, spices, saffron just to name a few.
Although Australia imports olive oil, it also exports to the U S A, China, New Zealand, even to Italy and Spain.
Australian olive oil is more expensive than Mediterranean products mainly because olive oil groves are much smaller and the government does not have financial support programmes unlike European jurisdictions.
Australian olive oils taste slightly less vacuous than those from Mediterranean countries, but from a flavour perspective can stand their own ground against any on the world.
Canada does import Australian olive oil but so far marketing efforts have been very sporadic and inconsequential.
If and when you visit Australia taste and see for yourself. You may even bring back a few bottles and hope more companies will import them and at prices the average consumer can afford.
Kailis Organic Olive Oil Groves and HJOI export to Canada but are not widely distributed.
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MJ
July 1st, 2009 at 04:45
wow very informative
phil
July 8th, 2009 at 11:18
this is all correct but i’m surprised to see that aussie olive oil is described as being so expensive.
.-= phil´s last blog ..phil stevens added 3 blog posts =-.
clairity
July 14th, 2009 at 15:57
I have been to Oz 6 times and I love the place. I love cooking and I also love wine. I never noticed any appreciable amounts of olive oil on sale in their supermarkets though. Maybe there would be more in their delis being more of a niche market.
20 years ago when I first went to Oz, wine sales weren’t all that large in the UK. Now they are the biggest seller, having overtaken the French sales. 90% of the wine I drink now is Australian. I just love the full flavour and the fruitiness.
What I am saying is I wouldn’t be at all surprised if in another 20 years time, Australian olive oil will become readily available world wide and hopefully in the UK, and even catch up with the Italian and Greek sales.
I would be in heaven then. Drinking Australian wine and cooking with Australian olive oil. Shame I’m not in Oz though.
Toby
July 19th, 2009 at 14:43
Have attended a few Australian Olive Oil tastings/lectures here in the Yarra Valley (oz) and starting to see more and more groves pop up, but not too many harvesting as yet. We (Y.V.) are getting a great reputation for our excellent Chardonnay and Pinot.
With shows like Masterchef a massive hit here more and more people seem to be putting importance on paying for a quality virgin olive oil when cooking. Even going as far as sitting down to garlic, salt, chilli and soy splashed in a yummy oil and then tearing off bread and dipping while they enjoy a nice red.
Morten Pedersen
July 19th, 2009 at 14:51
I am in heaven just with some bread olive oil and a bottle of red wine. And when the rest of the dinner appears on the table I shout out: Oh is it more …..
Karl Reinboth
September 8th, 2009 at 23:35
I have bought and sold olive oil for 23 years and always thought the Greeks had the edge on anyone else in flavour, Until I seriously tried Australian EVOO 2 years ago, It changed my perceptions totally. I have never tasted a more varied oil with an abundance of flavour and the endless aromas along with the styles that dance on the tastebuds. All I can add is the industry maybe young but wow is it sophisticated and has it got panache? Well done Australia keep it coming.