Olives

Products: Table olives, olive oil

Synopsis – Australian Industry

World production of olives in 2006 was 16.2 million tonnes, down from the record 18.3 million tonnes in 2003. The main producing countries border the Mediterranean Sea.  Australia is heavily dependent on olive products from foreign countries, with imports valued at $252 million in 2006-07. In volume terms, oil imports having been growing at a rate of 7.1 per cent a year since 1989-90, and olive imports at 4.6 per cent a year.
Reflecting interest in olive production in Australia, Australian exports of olive oil have grown sharply in recent years.  Despite the increased supply, export prices have also increased in constant dollar terms.

Even without further plantings of olive trees, Australian olive oil production is projected to reach 25-30 million litres by 2013, around three times the current level of production.

Background

Around 40 per cent of total world production of olive oil enters world trade, a proportion that has been growing steadily over the past twenty years.  The total value of world exports of olives and olive oil averaged US$5.4 billion a year in the three years to 2005, 23 per cent of which was attributable to olives (mostly preserved).  The main exporters of olive oil are Spain, Italy, Greece, Tunisia and Turkey.

Italy is also the largest importer of olive oil. Italy seems to import lower priced oil and export higher priced oil.  The other main importers are the United States, France, Germany and the United Kingdom.

The International Olive Oil Council (www.internationaloliveoil.org) lists internationally accepted classifications for olive oil.  First, any oil that is classified as ‘virgin olive oil’ must be obtained solely from olives using only mechanical or other physical means in conditions, particularly thermal conditions, that do not alter the oil in any way.  To be classified as ‘extra virgin’, the olive oil must also have a ‘free acidity’ content that does not exceed 0.8 per cent; ‘virgin’ 2 per cent; and ‘ordinary virgin’ 3.3 per cent.

Generally, green olives are olives harvested during the ripening cycle prior to colour change, while black olives are fully ripened ones.  Green olives are processed in two principal ways: with fermentation (Spanish type) and without fermentation (Picholine or American type).  Sometimes they are stoned (pitted) and stuffed with anchovies, pimento or other edible material. Olives are preserved in a range of substances including salt, brine, acetic acid and vinegar.

Links

• Australian Olive Association (www.australianolives.com.au), information about the Australian industry, including a listing of more than 100 olive processors throughout Australia.
• International Olive Oil Council (www.internationaloliveoil.org), comprehensive information on the agronomics, science and international market for olives and olive products.
• The ‘Olive Oil’ chapter in RIRDC’s The New Crop Industries Handbook, pp. 295–301 (https://rirdc.infoservices.com.au/items/04-125)