Plant diseases can significantly impact olive yield and oil quality if not accurately diagnosed and managed. With over 30 years of experience, Dr. Len Tesoriero provides expert plant pathology services tailored to olive growers. From laboratory diagnostics to integrated disease management planning, his science-based approach helps protect grove health, improve productivity, and ensure long-term sustainability.

A comprehensive guide to phthalate contamination in olive oil, explaining health risks, international regulations, export implications, testing methods, and best practices for producers.

The International Olive Council forecasts near-equal global production and consumption for 2025/26, creating a tightly balanced market with strong implications for Australian pricing, exports and strategic growth. What opportunities exist for Australian Producers.

Riverland grape growers are diversifying into high-density olive production, responding to global wine oversupply and rising demand for premium Australian olive oil.

Following the January 2026 Victorian bushfires, a range of grants, concessional loans and recovery programs have been activated to support farmers, olive growers and regional businesses.

Effective pest and disease management in olive orchards depends on more than simply selecting the correct pesticide. Accurate application is critical. Proper set-up and calibration of spray equipment ensures that chemicals are applied at the correct rate per hectare, in accordance with label requirements, while maximising spray efficacy and minimising waste.

Effective ant management supports biological control of black scale in olive groves. Learn how Distance® PLUS Ant Bait using pyriproxyfen IGR technology fits within Integrated Pest and Disease Management programs.

Food Ministers have asked FSANZ to develop a proposal to mandate the Health Star Rating system in Australia and New Zealand, potentially reshaping front-of-pack labelling requirements across the food sector.

Extra virgin olive oil (EVOO) is highly perishable - unlike wine, it does not improve with age. In fact, a three-year scientific study confirmed that heat, air (oxygen), light, and time are EVOO’s worst enemies, causing rapid oxidation, rancidity, and loss of antioxidants if oils are not properly stored. These four factors are often summarised by the acronym H.A.L.T. (Heat, Air, Light, Time). Producers and commercial olive oil brands must ....

India’s olive oil market is small but rapidly growing, with rising health awareness, premiumisation and tariff reductions under the Australia-India ECTA creating new opportunities for Australian extra virgin olive oil exporters.