|
Volume 9 - October 2009
CONTENTS
2009 Olives New Zealand Conference
The annual Olives New Zealand Conference was once again held at the Hotel Intercontinental in Wellington on Saturday 10 October. The theme this year was Sustainability and the programme included a thought provoking range of excellent speakers.
Peter Silcock, Chief Executive of HortNZ, opened the conference with an address on The New Industry Strategy for New Zealand's horticulture industry. This was followed by an update on the Sustainable Farming Fund Harvest Maturity Project by Marie Wong of Massey University. With two years' data now collected some interesting relationships are emerging.
Paul Miller, President of the Australian Olive Association provided an Australian update. The AOA has some very interesting initiatives underway and there is clearly potential for collaboration with them and the adoption in part of some of their initiatives.
The quartet of papers after lunch directly addressed the theme of sustainability with papers by Mike Tournier of Landcare Research on Becoming a Carbon Neutral/Zero Olive Industry, Caroline Saunders of the Agricultural Economic Research Unit on Sustainable Economic Development, Sally van der Zijpp of Sustainable Winegrowers on Sustainable Viticulture and Nelson Gapare of Ministry of the Environment on Environmental Sustainability for the NZ Food Industry.
The conference concluded with a panel discussion involving Deborah Rogers (The Olive Press, California), Tony Casey (The Village Press) and Helen Meehan (iLove) on Marketing for Sustainable Olives Businesses. Deborah's use of the internet as a marketing tool was very impressive.
The number of members attending the conference was down on last year, possibly a result of the financial crisis. However, the conference was well received by the seventy or so members that did attend.
Top of page
2009 Olives New Zealand Extra Virgin Olive Oil Awards
The 2009 Extra Virgin Olive Oil Awards announced at the Awards Dinner on 10 October reflect the increasing size and development of the New Zealand extra virgin olive oil market. New Zealanders are demonstrating their ability to grow and blend top quality olive oils that rank along with the best in the world. The panel coordinated this year by Ross Legh (ONZ Executive responsible for the Awards), comprised Richard Gawel as the independent Scrutineer, 2 International and 6 New Zealand Judges.
The International Judges were:
- Deborah Rogers – Panel leader – (California)
- Cynthia Lund – Panel Leader – (USA)
Richard Gawel (BSc) headed Australia’s first IOC-recognized export tasting panel from its inception in 1997 until 2006 and is a long-time presiding judge of most of Australia’s major olive oil shows as well as a judge at the Los Angeles International Olive Oil Competition.
One hundred and two CERTIFIED Extra Virgin Olive Oils were submitted for evaluation.
Richard Gawel commented that the quality of the oils was extremely high and favourably compares with the international Extra Virgin Olive Oils.
The Judges awarded 36 Gold medals and awarded the Best in Show to an oil produced by Lionel & Gayle Sheridan (Canterbury) for their La Casa Toscana oil.
This is the first time that a Canterbury produced Olive Oil has captured this elusive trophy. The olives produced by the Sheridan’s were processed at the Ohoka based Canterbury Olive Processors plant operated by Graham & Joca Keen and Dallas & Gloria Boyd.
The Sheridan’s success did not stop there. They also captured Silver medals for their La Casa Toscana Sevillano/Picholene Blend as well as their La Casa Toscana Frantoio Single Varietal oil.
Well done to Lionel and Gayle.
We thank the judges for their efforts. For a full list of the awards please refer to the ONZ Web site http://www.olivesnz.org.nz/Awards.cfm
When purchasing Olive Oil, the New Zealand public should look for the Olives New Zealand RED Sticker. This sticker assures the New Zealand buying public that Oil is CERTIFIED EXTRA VIRGIN quality.
Top of page
2009 Olives New Zealand AGM<
The 2009 AGM was held at the Hotel Intercontinental, Wellington on Sunday 11 October and attended by well over one hundred members.
In the election of officers, Andrew Taylor (Hawkes Bay) was elected President, John Arthur (Hawkes Bay), Vice President, Graham Keen (Canterbury) Treasurer, Steve Clark (Central Otago), Ross Legh (Olivetti) and Chris Moore (Canterbury) Elected Members of the Executive. Roger Armstrong (Nelson), Ian Juno (Wairarapa) and David Walshaw (Kapiti) were appointed Regional Representatives.
There were a large number of remits submitted by various Regional Groups. Because they had not been circulated to members at the proper time, they were discussed briefly and left to be voted on through a postal ballot.
In General Business, Alastair Bridge presented a moving summary of Margaret Edwards' outstanding contribution to Olives New Zealand, which the meeting responded to with a prolonged standing ovation. The meeting recognized the untiring efforts of Margaret Edwards in promoting New Zealand Extra Virgin Olive Oil both domestically and internationally by honouring her with Honorary Membership. Olives New Zealand thanks Margaret for all her efforts.
Top of page
Letter to the Editor
3 / 12 Staffa Street
Parnell
Auckland 1052
13 October 2009
Letter to the Editor, Olives New Zealand Newsletter
Thank you
At the Olives New Zealand Annual General Meeting held in Wellington on 11 October I was deeply humbled and honoured to be awarded Honary Membership of our association by the outgoing executive.
I was most reluctant to accept the honour, partly because many other people have done as much as I have without acknowledgement and partly because the saga that has played out over the past year has been such a traumatic experience not only for me but also for the other members of the executive.
In the thirteen years that I have been involved, I have done my very best to ensure that the industry is based on good science and sound research. I have tried to increase the knowledge and understanding of olive oil amongst members of the association and the public in an open and transparent way with a range of seminars and courses. They have been lots of fun as well as hard work and I have really enjoyed being able to make a small contribution. The certification process was set up following the rules, protocols, systems and training requirements of the IOC so that the panel could become recognised by them and thus be externally audited. These rules, protocols, systems and training requirements have been followed meticulously over the past five years to ensure accurate and unbiased results. I trust they will endure.
It has been a difficult time for the association and the industry. I sincerely hope that the influence of the recently elected members of the executive with a broad vision for the future will prevail, the wounds will heal and the industry will move ahead positively, especially as we have such a fantastic product.
I would like to take this opportunity to recognise and thank those members of the executive, Brian Milne, Steve Clark, Ian Manson, Graham Keen, Ross Legh and Ian Juno who have made a huge contribution under difficult conditions during the past year to continue the work of the executive. The industry also owes Alastair Bridge and Jim Syme both a debt of gratitude. As our Executive Officer for eight years, Alastair worked tirelessly, not only as an excellent administrator but also to help put strategic goals for the industry in place. In the relatively short time he was President, Jim achieved a tremendous amount, the introduction of a strategic plan, governance procedures and a communication strategy that should stand the association in good stead in the future.
Over the years John and I have made some very special friends in the industry and we are sure these friendships will endure. Thank you all very much for your friendship and most especially for your support. I cannot express how much I have appreciated and valued it.
Once again thank you for the award of Honary Membership.
Very best wishes for the future
Sincerely
Margaret Edwards
Top of page
Last Chance to Certify 2009 Olive Oils
The final sensory panel session for 2009 will be held during the first week of November.
If you would like to have your oils certified this year, they must arrive at Plant and Food Research by 5:00pm Friday 30 October. Please courier them to:
Consumer & Sensory Science Facility
Plant & Food Research
120 Mt Albert Road
Auckland
Please download and complete the documents on the web site and send them with payment as soon as possible to:
Olives New Zealand
P.O. Box 28035
Havelock North 4157
Kind regards
Bruce Robertson
Top of page
Olives NZ Certification vs IOC Trade Standard Certification
Some of you may have seen the recent headline "Olive oil awards tainted by certification row" in the National Business Review online edition. I can assure you that the Awards were not tainted and there is no certification row.
It is disappointing that some members still chose to discredit the Olives New Zealand Awards, in this instance, by deliberately confusing the Olives New Zealand Certification with the IOC Trade Standard certification.
An article setting out the differences and uses of the two certifications was published in the December 2008 issue of e-Newsletter. It is reproduced in part below to dispel the confusion that obviously exists in the minds of some members.
IOC Trade Standard
When large quantities of olive oil are traded on the international market, most reputable companies require a certificate from an IOC recognised laboratory stating the full chemical analysis results as well as the results of sensory evaluation from an IOC recognised sensory panel.
The chemical analysis includes a whole raft of tests from the simple ones, such as Peroxide Value and Free Fatty Acid level to the composition of the oil and the results from tests that show the oil is authentic and has not been adulterated. Following that, the oil would be sent to an IOC recognised sensory panel to be classified. Depending on the panel's findings, the oil would be classed as extra virgin, virgin or lampante. The company would then be issued with a certificate and the oil traded according to its classification.
Olives NZ Certification
The IOC Trade Standard is different from the requirements for ONZ Certification. Certification is an internal quality assurance programme and while it is a very useful marketing tool, it does not take the place of the IOC Trade Standard when trading on the international market.
The certification requirements were set by the Olives NZ executive. While the sensory requirements are the same as those set by the IOC for their trade standard, the chemical analysis for certification currently consists of only two tests, Peroxide Value and Free Fatty Acid level. However the levels set for these tests by ONZ are more stringent than those set by the IOC for their trade standard. The tests must be done at an approved laboratory (for good scientific standards and consistency) but at the moment the executive does not require that laboratory to have IOC recognition.
Although we have an IOC recognised sensory panel that could probably carry out the sensory component of the IOC Trade Standard in NZ, currently there is not an IOC recognised laboratory (such as Rod Mailer's laboratory in Wagga Wagga) for chemical analysis testing. Therefore to meet the IOC Trade Standard requirements, the chemical analysis would have to be done in an IOC recognised laboratory overseas.
It is interesting that New Zealand exporters currently sell their oil internationally without being asked for proof that their oil meets the IOC Trade Standard.
>Top of page
Heated Cooking Oils and Cancer
WEB based sites see a deluge of mail from persons concerned about developing cancer from frying with olive oil. It is unknown where this common food myth comes from but this sort of misinformation seems to spread like a computer virus. Perhaps it was the finding of contaminants in Spanish refined olive oil (fraudulent oil) in early 2001 which prompted the concerns. Or perhaps it is based on the production of certain chemicals in oils either in the natural state or when they are severely heat abused. If we review the chemical basis for these myths we often see a kernel of rationality but the facts get blown out of all proportion by people who cannot apply logic or scientific inspection to chemical analyses.
Polycyclic aromatic hydrocarbons are a group of chemicals which are formed when petroleum, petroleum products, coal, wood, cellulose, corn, or oil are burned. There are over 100 PAHs which have been studied. During oxidation and detoxification in the liver they are thought to form substances which damage DNA, starting a chain of events which could lead to cancer. A few of them have been classified by the EPA and The Department of Health and Human Services as carcinogenic to animals in studies and probably carcinogenic to humans.
A person's exposure at home to PAHs would likely be through tobacco smoke, wood smoke, vehicle exhausts, asphalt roads, coal, coal tar, wildfires, agricultural burning, waste incineration, creosote-treated wood products, cereals, grains, flour, bread, vegetables, fruits, meat, processed or pickled foods.
Twenty years ago there was a food scare when PAHs were first being researched. They were found in meat and other foods which had been cooked at high temperatures, such as grilling and charring. The American Institute for Cancer Research recommends avoiding charring meat when grilling, pre-marinade, which somehow minimizes PAH formation, and minimizing the amount of grilled meats consumed. (Grilled vegetables or fruit do not form PAHs).
Many foods naturally contain small quantities of PAHs. Olive oil, like other vegetable cooking oils, has been found to contain minute amounts of up to 17 PAHs such as benzanthracene and chrysene. Unripe olives tended to have more than ripe olives.
Burning any cooking oil can increase the amounts of PAHs. Oil of any kind which has been repeatedly heated to its smoking point will lose its natural antioxidants and begin to accumulate free radicals and other cancer causing substances. Whether this has actually caused cancer in humans has never been proven. Commercial industrial kitchens which fry foods repeatedly would be where this sort of thing might happen. It is unlikely that you would repeatedly fry at continuous high temperatures with the same oil at home. In commercial operations the oil is examined regularly with a rancidity test and discarded before it gets to a dangerous stage. Olive oil is typically not used in commercial kitchens as it is much too expensive. Cheaper oils like canola, corn or peanut oil are used instead. Extra virgin olive oil has more natural antioxidants which soak up free radicals. So heating it would produce fewer free radicals than a lower grade olive oil. It is most unlikely that in home use olive oil or other cooking oils would be a significant source of PAHs.
Other compounds implicated in health effects of heated oils
Sometimes when people hear cancer, they panic and forget that we are surrounded by possible carcinogens, ranging from nearly every food we eat to sunlight. Although a substance we are exposed to is capable of causing cancer, the probability that this actually happens may be extremely small. Exposure to second hand cigarette smoke or going outside without sun block is probably thousands of times more likely to cause cancer than burning your cooking oil.
Deep fat frying is becoming encountered these days in commercial outlets rather than the home. A lot of research work has been carried out over the years on the nutritional and toxicological significance of heat abused frying fats. The compounds implicated were cyclic monomers and dimmers. Despite many hours of high temperatures, the fats and oils showed very few deleterious effects in animal models.
The major exceptions were from oils with high levels of polyunsaturated fatty acids such as soybean oil and sunflower oil. Olive oil was noted for its stability (because it is monounsaturated) and the presence of natural antioxidants.
Research has repeatedly shown extra virgin olive oil contains significantly more natural antioxidants than refined virgin olive oil and pomace oil. Because in vitro studies have shown the antioxidant activity of hydroxytyrosol and oleuropein is dose dependent, the amount of olive oil consumed is likely to affect its chemo protective and cardio protective effects.
Many years ago in Abels’ laboratories, trial experiments were carried out collecting the volatiles from various oils and fats at typical frying conditions.
There were huge differences between stable frying oils and unsaturated oils such as sunflower and soybean oil. Linolenic acid should be less than 3.0% in frying oil and preferably less than 1.0%.
Conclusions and recommendations
The urban myth that heating Extra Virgin olive oil when cooking, can cause cancer is not founded on scientific fact. It is highly unlikely that domestic cooking oils cause any nutritional or toxicological problems. Olive oil is considered a very stable oil due to its high monounsaturated fatty acid content and composition of natural antioxidants. Deep frying is not nutritionally advisable due to the high calorific content of deep fried foods.
For further reading see a recent article in Consumer Magazine( August 2009,p 15) or for an in-depth review see ;
Deep Frying mediums in New Zealand, Drummond, L., Handbook of Australasian Edible oils p 271 (2008)
Top of page
Around the Regions
Central Otago
A very successful picnic and pruning day was held at Ray Clarke and Irene Schreiber's olive grove in the Ardgour Valley on 20 September. The day started with a leisurely lunch followed by a viewing of Leandro Ravetti's DVD on pruning and training of olive trees. Trevor McNamara then demonstrated the maintenance and sharpening of secateurs and loppers after which a few game members had a go at a few of Ray and Irene's trees. Surprisingly most members were reluctant to attack someone else's trees.
Many thanks to Ray and Irene for their hospitality in hosting the field day.
Hawkes Bay
The second Hawke’s Bay Olive Festival was held on September 19th at Telegraph Hill. Although the day was cool, blustery and damp, about 1500 people attended and sampled local olive oils, watched olive oil being bottled and participated in olive oil appreciation seminars. Other highlights included four cooking demonstrations by Ruth Pretty, as well as others by local chefs. Participants were also able to sample products from a variety of other local producers, including wine, chutneys and sauces, chocolate and coffee.
Top of page
Classifieds
For sale. Due to increasing volumes we will shortly have available to discerning purchasers wishing to operate their very own traditional Olive Press the following equipment;
2 x Enorossi Hydraulic Presses complete with 2 Gurneys each, a total of 215 Nylon mats in very good condition, sufficient stainless steel separation discs and three large near new Freezers ( for storing mats overnite whilst processing).
These presses were used in the 2009 season to process the fruit that produced the "Best in Show" EVOO at the 2009 ONZ Awards.
Interested parties should contact Graham Keen at Canterbury Olive Processors Ltd, Tel 03 312 6162 or email gkeen@xtra.co.nz for further information.
Top of page
News Briefs
Nutrition 101: What is canola oil?
Examiner.com - USA
Olive oil comes from olives, corn oil comes from corn and canola oil comes from ... Also unlike extra-virgin olive oil, canola oil doesn't contain the ...More
An olive branch to Great Southern
The Age - Melbourne,Victoria,Australia
... which has large family-owned olive groves, has been managing olives for more than a decade. Both groups operate in the high-value extra virgin olive oil ...More
Italy: Olive oil DNA 'decoded'
The Muslim News
Italy is the second-biggest producer of olive oil in Europe after Spain with an annual yield of over five million quintals. The extra-virgin and virgin ...More
Foreign oils pipped at the palate
Weekly Times Now - Southbank,Victoria,Australia
... cent of Australians prefer locally made extra-virgin olive oil to the imported product. ... Meanwhile, Olives NSW was formed at Wagga Wagga last week, ...More
Extra virgin olive oil now true to label
The IOC standard defines extra virgin olive oil and sets criteria for purity ... A representation that a product is extra virgin olive oil is what I would ...More
Natural Compound In Extravirgin Olive Oil Oleocanthal May Help ...
Oleocanthal, a naturally-occurring compound in extra-virgin olive oil, alters the structure and increases antibody recognition of neurotoxic proteins ...More
Too much nitrogen causes bitter oil
Nitrogen overfertilisation of mature Picual trees over three seasons resulted in reduced polyphenols and consequent bitterness and oxidative stability of the oil. Tocopherol level increased with fertilisation while the green and yellow olive pigments and fatty acid profiles remained unchanged.
Fernandez-Escobar et al. (2006) Olive oil quality decreases with nitrogen over-fertilization. Hortscience, 41, 215-219.
Comment: A value judgement about quality i.e. milder oils being lower in quality is implied in the title. – Richard Gawel. Courtesy Australian Olive Association.
NPK availability influences flowering intensity
The availability of nitrogen (N), potassium (K) and phosphorus (P) positively influenced flowering intensity in potted Barnea while only N and P increased fruit set. Beyond a certain level, increases in N reduced fruit load.
Erel et al. (2009) Flowering and fruit set of olive trees in response to nitrogen, phosphorus and potassium. Journal of the American Society for Horticultural Science, 133, 639-647. Courtesy Australian Olive Association.
Proof of extra virgin olive oil’s health benefits at World Congress
Nutritional scientist Dr Joanna McMillan Price demonstrated to attendees of the recent World Congress on Fats and Oils the health benefits of Australian Extra Virgin Olive Oil.
Using a series of scientific studies, Dr McMillan Price’s presentation focused on how the Mediterranean diet has been shown to assist in weight loss, is associated with low risk of heart disease and certain cancers and has been shown to reduce blood pressure in Northern European men. One of the main ingredients and the main source of (monounsaturated) fats in the Mediterranean diet is extra virgin olive oil. More. Courtesy Australian Olive Association.
Variety determines ease of detachment with shaker
When harvested with a trunk shaker, greater than 80% of Picual olives broke free at the pedicel (point closest to the fruit) regardless of ripeness. Around a half of Hojiblanca olives broke free at the peduncle and rachis (closer to the shoot) when in a “straw-green” ripeness stage, but greater than 80% broke free at the pedicel when harvested later.
Castillo-Llanque and Rapoport (2009) Identifying the location of olive fruit abscission. Scientia Horticulturae 120, 292-295. Courtesy Australian Olive Association.
Time and temperature have no effect on fatty acid profile
Oil from the variety Cornicabra was made on a production scale using three malaxation times (30, 60, 90 mins) and temperatures (2O, 28, 40oC). No effect on fatty acid profile was seen. Increasing temperature produced higher phenolics, carotene (yellow pigment) and wax content. Similar but less pronounced effects occurred with increasing malaxation time.
Inarejos-Garcia et al. (2009) Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. European Food Research and Technology 228, 671-677.
Comment: Despite the title, overall quality was not assessed as the oils were not subjected to sensory assessment - Richard Gawel. Courtesy Australian Olive Association.
Top of page
Coming Events
28 October - Olive Growers Nelson. Take the bait…come along to our AGM and go crackers at our Wine and cheese night on Wednesday 28 October at 7.30 pm in the Olive Shop, 146 Horton Road…..We’re appealing to your inner mouse in the hope of ensnaring a few new faces onto our committee. We will also have a report back on the ONZ AGM so this is a not to be missed opportunity to have a good whine over a good wine - make the most of it.
SERIOUSLY FOLKS - DON”T BE PUT OF BY THE AGM bit! - All current committee members have indicated they are happy to stay on but we feel there is plenty of room for some new blood. We are keen to swell the ranks of our committee back to six or seven. So if your willing to come on board get in touch with a current member and have a chat about what’s involved – it’s not too onerous a task - about five meetings a year and a chance to change the world …….how can you say no?
November 8 - Hawkes Bay. The next ONZ-HB Field Day will be held on Sunday, November 8th at the Matapiro Olive grove, starting at 2pm. The focus will be on pruning (including large trees) and spraying, with a talk from Dr. Adrian Spiers from Omnia Primaxa, the developers and distributors of “SPOTLESS”. There will be a barbeque and refreshments after the presentations, with the opportunity to taste some local oils, including the gold medal oils from Matapiro (koroneiki, Gold Blend and pendolino).
November 21 & 22 - Waiheke Island
13 December - Olive Growers Nelson. IRON OUT YOUR CHRISTMAS WOES AT OUR CHRISTMAS DO
Subject to the final go-ahead from our in coming committee, Peter and Rae Coubrough have generously offered to host a Christmas golf/ BBQ event at Frogs End this year late afternoon on Sunday 13 December. This time we’ll get it right – we’ll have the wine before we play!!! Pencil this date into your diary now and more details will be included in the next newsletter….
24 - 26 April 2010 6th China International Exhibition of Olive Oil & Edible Oil. For further information contact :
Sherry Xie
Beijing Regalland Convention & Exhibition Co., Ltd
Tel:+86 10 64416542
Fax:+86 10 644162
E-Mail: info@regalland.com oilchina@eoliveoil.com
Website: www.eoliveoil.com www.regalland.com
22 - 27 August 2010 There will be a olive symposium at the International Horticultural Congress in Lisbon, Portugal in August next year. More
Top of page
|
