Burgeoning olive industry in Victoria
When Ken and Joan Dugan decided to plant one of country Victoria’s first olive groves eight years ago, they hoped to produce one of Australia’s finest extra virgin olive oils.
Now, their oil is sold in most Australian supermarkets, in major supermarkets in the United Kingdom, in Asia and the United States and has won dozens of awards.
Pickle me Green
Above all things pickled, the olive
BY Amy Atkins
Green: the color of re-birth, freedom, celebration and … pickled items. Pickling is done when a raw food is put in an acid (vinegar) or a citrus juice or soaked in brine solution. Years ago, pickling was used to keep foods from spoiling during long sea voyages. If pickled, beef and pork could be kept for months, and eggs and vegetables would stay, if not delicious, at least edible. However, with the advent of refrigerators, freezers and Seal-a-meals, pickling is no longer used for preservation as often as it is to add tangy flavor (and one we love) to some otherwise bland vegetables.
Passionate about olives
By Louise Bettison
LEARNING to distinguish between table and oil olive trees should be compulsory for anyone wanting to establish an olive farm, according to grower Donald Mackenzie.
Olea europaea L. Oleaceae
a simple but complete explanation about the fruit !
Common Name: Olive.
Related Species: Wild Olive (Olea africana), Oleaster (O. europaea var. oleaster).
Distant Affinity: American Olive (Osmanthus americana), Fragrant Olive (O. fragrans).
Future of Olive (Oil) in Australia
Olive farms must map future
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THE state’s more than 500 olive farmers have been urged to start seriously planning long-term to compete on the world market.
Two reports on the future of olive growing showed the industry had significant potential but warned that growers needed to become very marketing focused.Primary Industries and Resources of South Australia horticulture principal industry co-ordinator John Fennell said the local industry had had good success with oil exports to the U.S.
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