What is a DOP Closure, and how do you apply it to an Olive Oil glass bottle?  Once the olive oil has been filled into the bottle, you can see the video on how to apply.

How to apply a DOP closure to an olive oil bottle

This video shows how a DOP closure can be applied to the olive oil bottle.  The non-refillable DOP snap closure once fitted is not removable.  The DOP is considered safe, hygienic and very easy to apply even without the need for machinery.  One pressure application can have the DOP applied to the bottle and is ready to remove the tamper-evident seal  and pour the olive oil directly from the bottle.

The non-refillable system is a new type that can be seen across Europe without the need for applying the thread to the bottle.

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This season's olive oil production is expected to total 1.5 million tons. Photographer: Angel Garcia/Bloomberg

October 2023:  According to recent forecasts from the European Commission, European households should brace for another year of soaring olive oil prices. Despite hopes for relief, the surge shows no signs of slowing as climatic pressures and limited reserves continue to strain supply across key producing regions.

The new season, which began this month, is projected to bring a total output of around 1.5 million tons. That figure represents just a 9% increase compared to last year—far from enough to restore balance in the market. Ongoing drought conditions have once again weighed heavily on growers, leaving orchards in regions like Jaén, Spain, with reduced yields. With stocks already low, prices in these major hubs have escalated dramatically, nearly tripling the five-year average.

These record highs have filtered down into everyday life, keeping the cost of Mediterranean staples such as pizza and paella uncomfortably high, even as inflation begins to cool in other sectors. Consumers across the European Union are expected to cut back, with the Commission predicting a 6% drop in olive oil consumption during the 2023–24 season. Exports are also forecast to decline by about 10% compared to the previous year.

The rally has already pushed olive oil to unprecedented price levels this year, and according to Brussels, the market’s upward momentum will likely persist for another 12 months. For growers and industry stakeholders, the news underscores how tightly climate extremes and limited inventories are reshaping supply and demand in one of Europe’s most cherished food sectors.

Reference

Bloomberg report on EU olive oil outlook

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Sydney, Australia — October 20: In recent days, Sydney welcomed a delegation from the International Olive Council, comprising Maria Juarez, Head of Promotion and Economic Affairs; Dr. Imene Trabelsi Trigui, Head of Promotion; and Dr. Wenceslao Moreda, Principal Scientist and IOC specialist.

Their visit was intended to deliver a program of events in Sydney, including a two-day technical tasting workshop and a formal networking cocktail reception.

The objectives of these events were twofold. The workshop sought to strengthen collaboration between Australian growers, producers, and the International Olive Council, while the networking cocktail reception united key stakeholders — including government officials, media representatives, chefs, and producers — in a dynamic exchange. A highlight of the evening was the introduction of the newly appointed Ambassador, Mark Olive, who captivated guests with a specially crafted menu featuring Australian Indigenous ingredients such as saltbush, kangaroo, bush tomato, and native peppers, elegantly paired with a selection of Australian Extra Virgin Olive Oils.

“Advancing sustainability in olive oil production is essential to tackling climate change. We encourage producers to embrace sustainable methods that not only reduce environmental impact but also help optimize production costs. Australia’s strengthened partnership with the IOC represents a step toward a healthier and more sustainable future. Our mission is to promote greater awareness of olive oil’s benefits and sustainable practices, fostering improved and healthier consumption.” — Dr. Imene Trabelsi, Head of Promotions, International Olive Council

Dr Imene Trabelsi Trigui, Head of Promotion, International Olive Council and Amanda Bailey, CEO, The Olive Centre & Australian Lead Women In Olive Oil

The two-day technical workshop was led by Dr. Wenceslao Moreda, an IOC specialist and Chair of the eWG of the Codex Committee on Fats and Oils (CCFO). A distinguished member of the Spanish National Research Council, Dr. Moreda holds an impressive record of over 75 research publications dating back to 1995. The opening day of the workshop focused on sensory evaluation, addressing both the physical and psychological dimensions of the organoleptic process while emphasizing the importance of proper production conditions in compliance with the rigorous standards established by the International Olive Council. The discussions provided valuable insight into the rationale behind these standards and the allowances for specific variances, reinforcing their role as the overarching global benchmark.

On the second day, the workshop focused on the quality and purity of Extra Virgin Olive Oil, examining internal quality control measures and evaluation criteria. The program concluded with an in-depth review of health-related parameters associated with olive oil, attended by nutrition experts. The breadth of technical knowledge shared proved highly valuable, offering participants a holistic understanding of the journey from production to final product from an organoleptic perspective. During the session, the IOC also announced the development of a new website dedicated to communicating the extensive health benefits of olive oil.

The International Olive Council continues to be a steadfast leader in shaping the global olive oil sector, establishing standards and fostering international collaboration essential to the industry’s advancement. As these remarkable events draw to a close, they leave a lasting impression of unity, progress, and shared commitment to the treasured ‘liquid gold’—extra virgin olive oil.

Beyond celebrating the richness and versatility of olive products, these gatherings underscored the critical importance of cooperation and knowledge exchange within the global olive community.

ABOUT IOC

The International Olive Council (IOC) functions as the leading intergovernmental organization responsible for establishing the regulatory framework governing the global olive oil sector. Although Australia is not yet an official IOC member, it actively supports the organization by assisting emerging industries in adopting and applying international standards. The cooperation demonstrated during recent events underscored the IOC’s global significance and lasting impact.

The IOC also recognizes the diversity of growing conditions worldwide, which may lead to parameter variations outside of established guidelines in certain producing regions. Importantly, the IOC administers the only legally binding international standard for olive oil, reinforcing its critical role from a legislative and regulatory perspective. Complementing this, the Australian Olive Oil Association (AOOA) is acknowledged for its collaborative work with the IOC, further highlighting the importance of sustained international cooperation within the sector.

IOC Membership Process

The International Olive Council maintains strict criteria for membership. Participation is reserved exclusively for governments or international organizations empowered to negotiate, conclude, and implement international agreements, particularly those relating to commodities.

When a country seeks to join the IOC, its government must formally apply to the Council of Members, typically through its Ministry of Foreign Affairs, another relevant ministry, or its Embassy in Spain. The Council then reviews the application, establishes terms and conditions of accession — including financial contributions to the IOC budget — and sets a deadline for depositing the instrument of accession with the Secretary-General of the United Nations in New York, who serves as the official depository of the Agreement.

Upon successful deposition, the applicant nation becomes a full IOC Member. Private companies and individuals are not eligible for membership. Additionally, all European Union Member States are automatically represented in the IOC through the EU’s membership, without the need for separate applications.

In Australia’s case, stronger collaboration between national associations, government agencies, and the IOC will be essential for achieving closer alignment with international standards. Leadership from within the Australian olive oil industry itself will be critical in driving forward discussions on potential membership.

IOC Health Website

The IOC has recently launched a new website serving as a comprehensive reference hub on olive oil and health.

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IOC Standards, Methods, and Guidelines

The IOC continues to provide the latest updates on trade standards for olive oil and table olives, as well as official testing protocols, sensory (organoleptic) assessment methods, and quality management practices.

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Reliable labelling systems are essential for consistent product identification, accurate label placement, and packaging efficiency. Selecting the correct machine requires matching the equipment to the specific characteristics of each container. Bottles, vials, and jars vary in wall shape, surface regularity, height, and diameter, making equipment compatibility a critical engineering decision. To achieve reliable performance, all packaging variations should be assessed by a specialist experienced in labelling and packaging equipment. 

Core Principles of Effective Labeling

The labelling process consists of several controlled mechanical and adhesive-transfer stages. Each stage must operate precisely to ensure consistent results

Label Feed- The label is drawn from the roll and routed through the machine using rollers or tension-controlled guides.

Label Pickup- Pickup may be achieved via: 

• suction cups
• compressed air
• buffer pads 
• rollers 
• secondary adhesive systems

Label Application- The adhesive side is applied to the container using full-surface, vertical, or horizontal pads, supported by roller pressure for uniform bonding. 

Compression and Securing- Once positioned, the label is secured using: 

• buffer pads
• compressed air 
• belts
•  brushes

Container Motion Path- Containers may travel: 

• linearly, or 
• via rotary systems for high-speed applications.

Industrial labelling machines can exceed 50,000 bottles per hour.

Categories of Labelling Machines

Semi-Automatic Labelling Machines

Semi-automatic systems require manual placement of each container before the labelling cycle is triggered using:

• a turn handle
• a push button
• a foot pedal

Suitable for small to mid-scale operations requiring flexibility and short changeover times. Models:

 High-Capacity Semi-Automatic Systems 

The Benchmax supports the widest range of product sizes and offers high application speeds suitable for industrial output. It applies transparent or clear labels with high precision.

Fully Automatic Labelling Machines

Fully automatic systems integrate into production lines following filling and capping. Conveyors transfer containers across each station. 

Automated lines may include: 

• depalletisers
• filling modules
• capping heads
• labelling stations
• automated packing systems

The Polaris Line demonstrates a complete automated workflow from filling through to finished bottles. 

Common Types of Labeling Machines Used in Production 

Labeling machines generally come in two formats: semi-automatic and fully automatic. Semi-automatic labeling machines require manual placement of each bottle or container before the labeling cycle begins, and the operation is typically triggered by a turn handle, button, or foot pedal.

Fully automatic labeling machines are integrated directly into the production line, usually following the filling and capping stages. These systems rely on conveyors to move packaging through each section of the process. Containers may be fed in automatically by a depalletizer and packed at the exit point by machine, though these steps can also be performed manually depending on the overall line configuration and equipment capabilities. 

Benchmate: An Entry-Level Semi-Automatic Labeling Solution

Manufactured in Australia, the Benchmate delivers excellent performance in the entry-level category. This manually operated label applicator is driven by a simple turn handle.

Semi-Automatic Labeling Machine for Mid-Level Production

The Benchmark, also manufactured in Australia, is the next level up from the Benchmate and can apply single, full wrap-around, or front-and-back labels with ease.

High-Capacity Semi-Automatic Labeling Machine

The Benchmax handles the widest range of product sizes and delivers exceptional speed, making it ideal for high-output industrial applications. It’s user-friendly and supports precise application of transparent or clear labels.

Observe the foot-pedal system in use. 

Fully Automated Labeling Systems 

Watch the full Polaris Line showcase, demonstrating filling, capping, and labeling from start to finish.

View the entire workflow of filling, capping, and labeling. 

Common Labeling Issues

Over the years, I’ve encountered a wide range of labelling problems and have helped many producers fine-tune their equipment, as correct setup and label tension are absolutely critical. Some of the most common labelling issues arise because: 

• Tearing often happens when the wrong label material is used during production. In some cases, poor machine calibration can prevent labels from applying smoothly, causing them to drag across the container and tear. 
• Peeling often happens when moisture is present or when the adhesive has aged or isn’t the right type for the application. 
• Curling typically appears when the adhesive releases from the container, which is more common in colder environments, such as refrigeration. It can also stem from die strikes created during the label-cutting process. These die-cutting issues tend to be more noticeable on automated production lines. 
• Die strikes can occur during the label manufacturing stage, and it is the label supplier’s responsibility to ensure their equipment is calibrated and operating correctly to prevent them. 
• Wrinkling and folds develop when a label is applied incorrectly to the bottle or container. Manufacturing inconsistencies in the container’s sidewall can also prevent the label from adhering smoothly. Proper label tension is essential as well—if the tensioner is worn or malfunctioning, it can lead to wrinkling, folding, or the formation of ridges during application. 
• Bubbles typically appear when the container or bottle has surface inconsistencies, preventing the label from adhering evenly across the wall. 
• Clear labels won’t apply properly when the sensor is unable to detect the gap between each label.

Correct setup of the labelling machine is essential. Below, you can see the BenchMax being adjusted for operation:

Importance of Expert System Configuration

Correct configuration of equipment, such as the BenchMARK and BenchMAX systems, requires:

• precision tension control
• accurate sensor calibration
• pressure pad adjustment
• roller alignment
• verification of material compatibility

These steps ensure repeatability and reliable performance. 

Summary and Technical Recommendations 

• Work with an experienced labelling specialist during selection and commissioning. 
• Confirm compatibility between the machine design and all container dimensions and materials
• Perform routine calibration and mechanical inspections.
• Ensure appropriate label material selection to avoid common application issues. 

A label is a critical component of product presentation and an extension of brand identity. Reliable equipment ensures consistent quality, operational efficiency, and long-term cost stability. 

See more about:

•  Benchmate Semi-automatic Labelling machine
•  Benchmark Semi-automatic Labelling machine
•  Benchmax Semi-automatic Labelling machine
• Polaris Fully Automated line 

If you require guidance in selecting labelling equipment, you can contact The Olive Centre on 07 4696 9845 or email sales@theolivecentre.com.au. Having details about your bottles or containers, as well as your label sizes and shapes, will help us assist you more effectively.

Overview of Great Engineering

Australian-made, Great Engineering labellers offer a suite of features that position them among the best in the industry. These pressure-sensitive labelling machines represent a new generation of “on-demand” equipment designed for cylindrical containers. They’re ideal for sectors such as food and beverage, pharmaceuticals, cosmetics, wine, essential oils, edible oils, brewing, contract packaging, health foods, and preserves — providing consistent product identification and strong shelf presence for any round container. With a global reputation for reliability and performance, their machines are now exported to 55 countries and are recognised for their innovative engineering and high manufacturing quality. 

BRANDS: https://theolivecentre.com/brand/great-engineering-labelling-machines-benchmark-benchmate-olive-oil

About Polaris Automazioni

Polaris Automazioni has been active in the bottling sector since the 1960s, operating from its facility in Reggio nell’Emilia, Italy. Over time, the company has become highly specialised in developing and manufacturing automatic filling systems for unique and specialty bottles, a product line that has achieved strong success in markets worldwide.

The company now offers an extensive range of machines featuring advanced technology, high production efficiency, and patented engineering, enabling them to meet a wide variety of industry needs. Today, the Polaris team continues to uphold the technical heritage established by its founder, driving further growth through a blend of expertise, innovation, and forward-looking design. 

•  Labelling machines
• Automated Filling Lines
• https://theolivecentre.com/brand/polaris-automazioni-automated-bottling-olive-oil-line-ma chinery

Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in! 

What Is Extra Virgin Olive Oil (EVOO)?

Extra Virgin Olive Oil is the highest grade of olive oil, essentially the fresh “juice” of the olive fruit. It is obtained purely by mechanical means (crushing and pressing/centrifuging olives) without any chemicals or excessive heat. To qualify as EVOO, the oil must meet strict standards: free acidity of ≤0.8% (a measure of oleic acid) and no sensory defects in taste or aroma. In other words, a true EVOO tastes and smells fresh and pleasant (often fruity, grassy, or peppery) and is very low in free fatty acids. This minimal processing also means EVOO retains more of the natural antioxidants, vitamin E and plant phytosterols from the olives.

By contrast, other grades of olive oil are lower in quality or more processed: 

• Virgin Olive Oil (VOO): Also made by mechanical means with no chemicals, but comes from riper or lower-quality olives. It can have up to 2.0% acidity and slight taste defects, making it a lower grade than EVOO. Virgin olive oil is less common on supermarket shelves, as most high-quality production is sold as EVOO. 
• “Olive Oil” or “Pure/Light” Olive Oil: These commonly labelled supermarket oils are typically blends of refined olive oil and a bit of virgin oil. Refined olive oil starts as lampante (lamp oil) grade – oil from defective or over-ripe olives – which is then put through industrial refining (using methods like filtering, deodorising, high-heat treatment) to remove impurities and off-flavours. The result is a neutral-tasting oil with very low acidity, which is then mixed with a small amount of virgin olive oil to give it some olive flavour. These oils lack the rich flavour and many of the antioxidants of EVOO because refining strips away most polyphenols and nutrients. Note: Terms like “Pure,” “Light,” or “Extra Light” olive oil are marketing terms for refined oils – not lower-calorie oils. In fact, Australian standards don’t permit “Extra Light” on labels because it can mislead consumers; “light” just refers to lighter flavour, not less fat or calories.
  
• Olive-Pomace Oil: After the first pressing, the leftover olive pulp (pomace) still contains some oil. Lower-grade producers use solvents to extract this last bit, then refine it. The result, “olive pomace oil,” is an even more processed product used in some commercial frying or food manufacturing. It’s not allowed to be called olive oil under Australian standards, and it lacks the health attributes of EVOO.
  

In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends. 

How Extra Virgin Olive Oil Is Produced 

EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.

Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)

After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled. 

Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.

Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia. 

Proven Health Benefits of EVOO 

Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:

• Heart Health & Cholesterol: Replacing saturated fats (like butter or ghee) with EVOO can significantly improve your blood lipid profile. EVOO is high in monounsaturated fat (oleic acid), which is heart-friendly, but beyond that, it’s packed with bioactive compounds like polyphenols. Studies show that regular consumption of EVOO can lower LDL “bad” cholesterol levels while raising HDL “good” cholesterol. Even a relatively small daily intake (for example, 15–20 mL, about a tablespoon) has measurable benefits on cholesterol. The Australian Heart Foundation also recommends olive oil and other unsaturated fats as part of a heart-healthy diet, noting they can improve cholesterol levels and reduce blood pressure when used in place of saturated fats. In fact, populations adhering to a Mediterranean diet rich in EVOO have lower rates of heart disease. One long-term study found that people who used just half a tablespoon or more of olive oil daily had a 19% lower risk of heart disease death compared to those who ate little to none.
• Lower Blood Pressure: High blood pressure is a risk factor for cardiovascular disease, but EVOO may help keep it in check. Clinical trials have shown diets enriched with EVOO lead to significant reductions in both systolic and diastolic blood pressure over time. Polyphenols in EVOO are thought to improve blood vessel function (endothelial function), helping arteries relax and dilate, which lowers pressure. This blood-pressure-lowering effect is another reason EVOO-based diets (like the Mediterranean diet) are protective for the heart. 
  
• Anti-Inflammatory and Antioxidant Effects: Chronic inflammation is at the root of many diseases (heart disease, cancers, arthritis, etc.). EVOO has natural anti-inflammatory compounds. A famous example is oleocanthal, a polyphenol in fresh EVOO that actually mimics ibuprofen! Oleocanthal has a similar mechanism – it can inhibit COX enzymes, which are linked to inflammation and pain, and it’s responsible for the peppery “throat sting” high-quality EVOO often gives. (That little cough you might get from a robust EVOO is literally a sign of its potency; it’s the oleocanthal at work, and indeed it’s been likened to a small dose of anti-inflammatory medicine .) Additionally, EVOO’s plethora of polyphenols (like hydroxytyrosol, oleuropein, etc.) function as antioxidants, protecting your cells and blood lipids from oxidative stress. Research has shown that EVOO-rich diets reduce markers of inflammation in the body. For example, consuming EVOO can lower levels of inflammatory cytokines and oxidation of LDL cholesterol (oxidised LDL is particularly harmful for arteries). In simple terms, EVOO helps “cool down” inflammation and prevents oxidative damage internally, which is a big win for long-term health. 
  
• Diabetes and Metabolic Health: EVOO may improve blood sugar control and insulin sensitivity. It’s a key component of the Mediterranean diet, which has been shown to lower the risk of developing type 2 diabetes. For those with diabetes, adding EVOO can help reduce blood glucose spikes and improve HbA1c (a measure of long-term glucose control). One Australian study even found that incorporating EVOO in the diet significantly improved HbA1c levels in people with type 2 diabetes (from 7.1% to 6.8%) and was associated with a 55% relative risk reduction in developing diabetes in a high-risk group. 
  
• Other Potential Benefits: Research (mostly observational and some clinical) suggests EVOO consumption is linked with lower incidence of certain cancers, better cognitive function (potentially reducing risk of neurodegenerative diseases like Alzheimer’s), and even improved mood and lower depression rates. While these areas are still being studied, the general finding is that diets rich in EVOO correlate with longer life and lower risk of many chronic diseases. In fact, olive oil consumers in a large study had lower overall mortality (death from all causes) than non-consumers – an impressive testament to how protective EVOO can be as part of a healthy lifestyle.
  

It’s important to note that many of the benefits above are most pronounced with Extra Virgin (unrefined) olive oil, not the cheaper refined olive oils. The polyphenols and vitamin E that make EVOO so special are largely missing in “pure” or refined olive oils. For example, the U.S. FDA and European Food Safety Authority have acknowledged that consuming polyphenol-rich olive oil (at least 20 g providing ≥5 mg of polyphenols) can protect LDL cholesterol from oxidative damage – but you need genuine EVOO to get those polyphenols. 

Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that! 

Culinary Uses: Cooking, Dressing, and Beyond

One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens: 

• Salad Dressings and Dips: Perhaps the simplest use – whisk EVOO with vinegar or lemon juice for a quick vinaigrette, or drizzle it straight on greens. A classic combo is EVOO with balsamic vinegar. In Australia, a popular appetiser is fresh, crusty bread dipped in EVOO with dukkah (a spiced nut/seed mix) – a delicious, healthy alternative to butter on bread. You can also drizzle EVOO atop dips like hummus or Greek yogurt tzatziki for extra richness.
• Cooking (Sautéing, Roasting, Frying): There is a persistent myth that you “can’t cook with extra virgin olive oil” – that it has a low smoke point or will burn. In reality, good EVOO has a moderate to high smoke point, around 190–210   °C (375–410   °F), which is sufficient for most stovetop cooking and oven baking. The average pan sauté is around 120– 150 °C, and deep-frying is ~180 °C, all within EVOO’s range. Extra virgin olive oil’s smoke point varies with quality (lower acidity oils have a higher smoke point), but many EVOOs won’t smoke until over 200 °C. More importantly, EVOO is very stable under heat due to its high antioxidant content and predominantly monounsaturated profile. Studies have shown EVOO to be one of the most stable oils for cooking, producing fewer harmful oxidation products compared to refined seed oils. So feel confident using it to sauté vegetables, stir-fry, pan-sear meats, or roast veggies. For example, toss your pumpkin, potatoes or sweet potatoes in olive oil and rosemary and roast them – they’ll come out golden and flavorful. (Tip: because EVOO is flavorful, its taste will be noticeable in baking; that’s lovely in an olive oil cake or when roasting tomatoes, but for delicate baked goods like scones, you might use a lighter-tasting refined olive oil or half butter/half EVOO.) 

• Grilling and Marinades: Olive oil is a key ingredient in marinades for meats, fish, or tofu. It helps carry flavours of herbs and spices, and also moistens/protects foods during grilling. Australian barbeques can get an EVOO upgrade: marinate your prawns or chicken in olive oil, garlic, lemon, and herbs before throwing them on the BBQ. Or brush veggies like eggplant and zucchini with EVOO so they grill without sticking and take on delicious char. A drizzle of fresh EVOO after grilling (on steak, fish or even pizza) can also boost flavour – this is called “finishing” a dish with olive oil. 

• Baking and Spreads: As Aussies look for healthier baking fats, EVOO is a great substitute for butter or margarine in many recipes. You can bake moist olive oil cakes (commonly lemon or orange-scented – a Mediterranean favourite), use EVOO in banana bread, or make pastry crusts with olive oil. Extra virgin oil will impart a slight olive fruit aroma to baked goods, which can be wonderful. Also try olive oil spread: simply mix EVOO with softened butter and a pinch of sea salt, then chill – it creates a creamy spread that has less saturated fat than butter alone. You can even drizzle EVOO on toast with Vegemite or avocado (many Aussies already enjoy avocado toast; adding a splash of good EVOO takes it to the next level of yum and nutrition).

• Soups and Pasta: In Mediterranean cooking, it’s common to finish soups or stews with a swirl of EVOO just before serving, to add richness and aroma. Try it with pumpkin soup or minestrone. For pasta, instead of heavy creamy sauces, a simple aglio e olio (garlic and olive oil) dressing is delicious – gently fry sliced garlic in EVOO, toss with spaghetti and chilli flakes. Or drizzle EVOO over cooked pasta and grilled vegetables. Basically, think of EVOO as both an ingredient and a condiment – a few drops on top of a dish right before eating can amplify flavour.

• Storing and Using: Keep your EVOO in a cool, dark place (pantry, not next to the stove) to maintain its quality, as light and heat can degrade it over time. Use it generously but also while it’s fresh – olive oil is best within 1–2 years of harvest (check bottle for harvest or best-by date). Rancid oil loses health benefits and tastes off, so it’s better to buy smaller bottles more frequently than a giant tin that sits for years. Fortunately, Australians are consuming more olive oil than ever – on average around 2 kg per person per year – so your bottle might not last too long anyway! 

Quick recipe ideas:

• Breakfast: Sauté mushrooms and spinach in EVOO and serve on wholegrain toast (instead of using butter). Or drizzle olive oil over smashed avocado and feta on toast, with a squeeze of lemon – a nutritious twist on avocado toast.
• Salad upgrade: Toss roasted beetroot and pumpkin with rocket (arugula), add walnuts and goat cheese, and dress with EVOO + balsamic vinegar. The olive oil helps absorb fat-soluble vitamins from the veggies and makes the salad more satisfying.
  
• Marinade: Mix EVOO with Aussie native herbs or lemon myrtle, add garlic and pepper, and marinate fish fillets for 30 minutes before grilling – a heart-healthy dinner. 
  
• Oven fries: Cut sweet potatoes into wedges, toss in EVOO, salt, pepper, and paprika. Bake until crispy. You’ll get tasty “chips” without deep frying, and the olive oil aids in browning and adds antioxidants. 
  
• Dessert: Try baking an orange and almond olive oil cake. The EVOO gives a moist crumb and a fruity aroma that pairs beautifully with citrus. Search for “Mediterranean olive oil cake” – you’ll find it’s a beloved recipe. 
  

In all these cases, EVOO isn’t just a passive oil – it actively enhances flavour. Its unique taste can range from buttery to grassy to peppery, depending on the olive variety and harvest. Explore Australian-produced EVOOs too; some are made from single olive cultivars (like Picual or Frantoio) and have distinct tasting notes. Much like wine tasting, you can even do olive oil tastings to appreciate the differences (yes, olive oil sommeliers are a thing!).

Beyond the Kitchen: Non-Culinary Uses for Olive Oil 

Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil: 

• Skin Moisturiser and Cleanser: Olive oil can work wonders as a natural beauty product. It’s a common ingredient in soaps, lotions, and DIY skincare. You can use a few drops of EVOO as a moisturiser for dry skin or hands, rub it into dry cuticles to nourish nails, or even apply it to chapped lips instead of lip balm. Olive oil is rich in vitamin E and antioxidants, which may help soothe inflammation. (Tip: For a simple exfoliating body scrub, combine olive oil with sugar – it will leave your skin soft .) In fact, the famous Castile soap from Spain is traditionally made from olive oil. Many artisan soap makers and natural cosmetic brands still prize olive oil for its gentle, hypoallergenic properties.

• Hair Care: If you have dry or frizzy hair, olive oil can come to the rescue. Warm a few tablespoons and use it as a deep conditioning mask – massage into your scalp and hair, leave for 15-30 minutes (you can cover with a shower cap), then shampoo out. It helps add shine and reduce split ends. Just a drop rubbed between your palms can also tame frizz and protect hair ends from damage. Some people also swear by olive oil to treat dandruff or dry scalp, as it has a soothing effect. 

• Makeup Remover: Olive oil can gently dissolve makeup, including stubborn mascara or theatre makeup. Apply a small amount to a cotton ball and wipe – it will remove makeup while moisturising your skin. Afterwards, wash your face with a normal cleanser to remove the oily residue. This is an inexpensive, natural alternative to commercial makeup removers (just avoid getting it directly in your eyes). 

• Shaving and Personal Care: Out of shaving cream? Olive oil can act as a shaving lubricant – smooth a thin layer on your skin and shave as usual. It reduces razor burn and leaves skin hydrated. It’s also sometimes used as a massage oil base; mix a bit of olive oil with a few drops of an essential oil (like lavender or peppermint), and you have a lovely massage oil with aromatherapy benefits.

• Household Uses: Olive oil’s utility extends to the home as well. Have a squeaky door hinge? A tiny drop of olive oil can lubricate it. Need to condition a wooden cutting board or wooden utensils? Food-grade oils like olive oil can be used to season wood (though mineral oil is more commonly recommended since it doesn’t go rancid as quickly). For a quick fix on dried-out wood furniture, you can mix olive oil with a bit of lemon juice and use it as a natural furniture polish – it can restore lustre to wood surfaces. Olive oil can also help remove sticky label glue. Or get gum out of hair by dissolving the stickiness – just be sure to wash the area with soap afterwards.

• Lamps and Candles: Going truly old-school, olive oil was the lamp fuel of the ancient world. In a pinch, you can actually burn olive oil in certain oil lamps as it’s relatively stable and has a high flash point. Olive oil candles (usually a wick in a container of olive oil) are a DIY project some people use for a cozy, slow-burning light source that doesn’t emit the chemicals that petroleum-based candles might. Fun fact: ancient Mediterranean peoples, including Egyptians and Romans, routinely used olive oil lamps for lighting – it was considered a clean and precious fuel.

• Historical self-care: The concept of using olive oil for skin and body care isn’t new. The Ancient Greeks and Romans used olive oil like a soap – they would smear it on their bodies and then scrape it off with a strigil (a blunt metal scraper), effectively removing dirt and dead skin. They found that it both cleansed and moisturised the skin. Olive oil was also infused with herbs or perfumes for use as a body oil or hair tonic in many cultures.

As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options. 

Interesting Facts and Trivia About Olive Oil 

To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:

• Ancient Prestige: Olive oil has been treasured since antiquity. Besides being “liquid gold” to Homer, it was so valued that in ancient Olympic Games, winners were crowned with olive wreaths, and often awarded amphorae (jars) of top-grade olive oil – a highly prized reward. (In the 2004 Athens Olympic Games, organisers even used branches from a 2,000+ year-old olive tree in Crete to make victor’s wreaths, connecting modern athletes with ancient tradition !)
• Etymology: The very word “oil” has its roots in olive oil. It comes from Latin oleum, which in turn came from the Greek elaion, meaning olive oil. That’s because for Greeks and Romans, “oil” by default meant olive oil – it was the primary oil they knew. Many Romance languages still reflect this (e.g., olio in Italian means oil, implicitly olive oil). The word “olive” itself traces back to Greek elaia. So when you say “oil,” you’re linguistically invoking olives! 
  
• Olive Trees Live for Millennia: Olive trees are amazingly long-lived. They grow gnarled and hollow with age but can survive for many centuries and continue to bear fruit. One famous example is the Olive Tree of Vouves in Crete, Greece, which is estimated to be at least 2,000 years old – and possibly over 3,000 or 4,000 years old, according to some scientists. Incredibly, that tree is still producing olives today! Throughout the Mediterranean, there are numerous “millennial” olive trees. In Croatia, Spain, Italy, and the Middle East, you can encounter trees that were planted around the time of the Roman Empire or even earlier. Talk about resilience! (However, note that exact dating is tough; some recent studies suggest many aren’t quite as old as legend says, but certainly hundreds of years old at least.) Regardless, olive trees symbolise peace and longevity – qualities embodied in their oil as well. 
  
• “The Great Healer”: The ancient physician Hippocrates, often called the father of medicine, referred to olive oil as “the great healer.” He prescribed it for various ailments – from soothing skin conditions to helping with pain. Modern science, as we saw in the health section, echoes some of these beliefs in different terms (anti-inflammatory, cardioprotective, etc.). It’s fascinating that over 2,000 years ago, olive oil was recognised for its therapeutic properties. 
• Olive Oil as Currency: In certain eras, olive oil was so valuable that it functioned like currency. It was a major trade commodity in the ancient world. For instance, in medieval Spain under Islamic rule, taxes were sometimes paid in olive oil because it was considered liquid wealth. The storied prosperity of ancient civilisations like the Minoans and Phoenicians was partly built on the olive oil trade. There’s even a story of the Greek philosopher Thales using knowledge of an upcoming good olive harvest to rent all local olive presses in advance; when the bumper crop came, he made a fortune – essentially an olive oil futures market in the sixth century BC! 
• Only Cooking Oil from a Fruit: Unlike seed oils (canola, sunflower, etc.), which are extracted from hard seeds often using industrial processes, olive oil is unique in that olives are fruits, and EVOO is a fresh-squeezed fruit juice. It requires simply crushing and separating the natural oil. This is why high-quality EVOO is cloudy when unfiltered and has distinct taste nuances, much like a fruit juice. It also explains why it perishes with time (it’s best when young and fresh). 
• Smoke Point Misconception: We touched on cooking with EVOO, but it’s an interesting fact on its own: Many people assume you cannot fry in olive oil. In reality, Mediterranean cultures have fried in olive oil for generations (think Spanish churros, Italian fritto misto, etc.), and studies by food scientists have confirmed EVOO’s stability makes it ideal for frying – it resists oxidation better than many refined oils. So the humble fish & chips could be made a tad healthier if fried in olive oil (some fish and chip shops in Australia have started doing this to differentiate their product and because the oil lasts longer in the fryer without breaking down). 
• Colour is Not a Quality Indicator: Olive oils can range from deep green to golden to pale straw colour. Don’t judge an oil by its colour alone. Some excellent EVOOs are green (often those made from early harvest or certain olive varieties with high chlorophyll), while others are yellow. The flavour, aroma, and chemistry determine quality, not the hue. In fact, professional olive oil tastings use blue or brown tasting glasses so the evaluator can’t see the colour and be biased. So, that old trick of picking the greenest oil isn’t reliable – better to look for quality certifications or awards on labels, or just taste it. 
• Sediment or Cloudiness: If you see some sediment at the bottom of a bottle of EVOO, it’s likely unfiltered, and those are tiny bits of olive flesh – it’s not a defect per se. In unfiltered oils (also called “olive oil veiled”), the microscopic solids can add extra flavour, though they also shorten shelf life a bit. Most large producers filter oil for stability and appearance, but artisan oils might not be filtered. If you store olive oil in a cool spot, it might even solidify or get cloudy (especially in the fridge), because it contains waxes – this will clear up at room temperature and is not a sign of it being spoiled. 
  

With these facts, it’s clear that EVOO is not just another cooking oil – it’s a product steeped in history, cultural significance, and nutritional science. Few ingredients check as many boxes: flavour, health tradition, and versatility. It’s no wonder Mediterranean people historically treated olive oil with reverence, and why modern nutritionists sing its praises.

Conclusion

Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households. 

For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table. 

In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!

References (selected):

• Olive Wellness Institute – Grades of Olive Oil (explains EVOO standards and differences in grades)
• Olive Wellness Institute – 5 Heart Health Benefits of EVOO (summarises clinical findings on cholesterol, blood pressure, inflammation)   
• Heart Foundation (Australia) – Fats, Oils and Heart Health (recommends olive oil for healthy fats, notes benefits on cholesterol and inflammation)  
  
• Better Health Channel (Victoria Govt) – Diet and Heart Disease Risk (advises replacing saturated fat with olive oil to lower LDL cholesterol) 
  
• Wikipedia – Olive Oil Extraction (details on cold-press temperature limits and effects on quality)
  
• AboutOliveOil.org – Olive Oil Smoke Point (dispels myth about not cooking with EVOO; gives smoke point ranges and stability info) 
  
• OliveOil.com – Non-Cooking Uses for Olive Oil (historical and modern household/beauty uses for olive oil)
  
• Great Italian Chefs – How Olive Oil Became “Liquid Gold” (history, Homer’s quote, Hippocrates’ view on olive oil) 
  
• Olive Oil Times – Record High Olive Oil Consumption in Australia (stats on Australians’ olive oil intake and growing interest in quality EVOO) 
  
• Wikimedia Commons – Ancient Olive Press (image)
  

When you pour extra virgin olive oil (EVOO) into a dish, the experience begins before the first taste. Freshly cut grass, green apple, tomato leaf, almond, artichoke - these aromas define the personality of high-quality olive oil. They are the reason chefs, producers, and consumers treasure it.... but what happens to that aroma after the bottle is opened?

A study from the University of Naples provides a fascinating answer: polyphenols - best known for their health benefits - also play a crucial role in protecting olive oil’s aroma during storage and household use.

Aroma: The Soul of Extra Virgin Olive Oil

Extra virgin olive oil contains dozens of volatile aromatic compounds. These are delicate molecules responsible for the sensory notes associated with fresh olives and Mediterranean landscapes.

Key aroma descriptors commonly found in EVOO include:

Green olive

Basil

Freshly Cut Grass

Tomato Plant

Artichoke

Green Apple

Almond

Fennel

Rosemary

                    Citrus Notes

These volatile compounds are fragile. Exposure to oxygen, light, and temperature fluctuations can degrade them, leading to flatter sensory profiles and eventual oxidative defects.

The Study: How EVOO Aroma Changes Over Time

Researchers Genovese A., Caporaso N., and colleagues investigated how EVOO aroma changes over time under controlled conditions designed to simulate household storage. Their work, published in Food Research International (2015), focused on: 

Overtime Changes in Virgin Olive Oil Volatile Components in Model Systems Mimicking Home Consumption: The Role of Biophenols

Experimental Design

To simulate real-world consumption:

• Twelve volatile aromatic compounds typical of EVOO were added to refined olive oil (a model system).
• Some samples were enriched with polyphenols.
  
• Samples were stored in darkness at 10°C for seven days.
• Volatile compounds were quantified using PME-GC/MS (Gas Chromatography–Mass Spectrometry).
  

It is important to note that this was a controlled model system, not freshly pressed EVOO, but it allowed precise measurement of volatile stability.

The Results: Polyphenols Preserve Aroma

The findings:

• Volatile aroma compounds decreased over time in all samples.
• Samples containing polyphenols experienced 17–44% less loss of volatile compounds compared to those without added phenolics.

What Does This Mean

Polyphenols do not directly “protect” aroma molecules. Instead, they:

In practical terms, oils richer in phenolic compounds are more resistant to oxidative deterioration.

Why Polyphenols Matter Beyond Health

Polyphenols are widely recognised for:

Practical Implications for Consumers and Producers

For Consumers

• Choose freshly produced EVOO. 
• Store oil in a cool, dark place. 
• Keep bottles tightly sealed to minimise oxygen exposure. 
• Robust, early-harvest oils often (though not always) contain higher phenolic levels.

For Producers

• Optimise extraction practices to preserve phenolic content. 
• Minimise oxygen exposure during processing and packaging. 
• Use protective packaging such as dark glass or tins. 
• Emphasise phenolic content as both a health and quality parameter.

The Takeaway

Extra virgin olive oil is more than a cooking ingredient - it is a sensory experience built on delicate volatile compounds.

This study demonstrates that polyphenols slow oxidative degradation and reduce the loss of volatile aroma compounds by up to 44% under controlled storage conditions.

They are not simply “health compounds.” 

They are stability compounds.

They help preserve the character, complexity, and personality of high-quality extra virgin olive oil.

When you open a bottle and inhale its vibrant green notes, those polyphenols are working quietly in the background - helping that aroma last longer.

References

• Based on research by Genovese A., Caporaso N., et al., Food Research International (2015).

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In a landmark moment for global agricultural preservation, olive seeds have been deposited for the first time in the Svalbard Global Seed Vault - the world’s most secure facility for safeguarding crop diversity.

Located deep within the Arctic permafrost of Norway’s Svalbard archipelago, the Seed Vault serves as a global backup system for the planet’s agricultural biodiversity. Often described as the “doomsday vault,” it protects seeds against the risks of climate change, natural disasters, conflict, and biodiversity loss.

Now, for the first time in history, olive seeds are part of that global legacy.

A Historic Milestone for the Olive Sector

The deposit marks a significant step forward in protecting one of the world’s most iconic and culturally important crops. Olive trees have sustained civilizations for thousands of years, symbolising peace, resilience and nourishment. Preserving their genetic diversity ensures that this legacy continues for generations to come.

Jaime Lillo Lopez, Executive Director of the International Olive Council (IOC), highlighted the importance of the moment:

“The seeds we have deposited are the legacy of farmers who, throughout history, selected the most resistant trees - those that produced the best fruit or adapted to diverse soils, climates and diverse conditions. These seeds are a guarantee that future generations will continue to enjoy such an extraordinary product as olive oil.”

His words underscore what this deposit truly represents: not just seeds, but centuries of accumulated knowledge, adaptation, and agricultural selection.

A Global Collaboration for Agricultural Resilience

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This initiative was launched within the framework of the European H2020 GEN4OLIVE project, a research programme dedicated to unlocking and conserving olive genetic diversity. It was subsequently promoted by the IOC, the Food and Agriculture Organization of the United Nations (FAO), and Spain’s Ministry of Agriculture, Fisheries and Food.

The collaboration extended to leading academic and research institutions, including:

• Universidad de Córdoba (UCO)
• Universidad de Granada (UGR)
  
• Plant Genetic Resources Centre (CRF-INIA)
  
• National Institute for Agricultural and Food Research and Technology (INIA)
  
• Spanish National Research Council (CSIC)
  

This broad coalition demonstrates that conserving traditional and wild olive varieties is not merely a scientific exercise - it is a collective commitment to strengthening agricultural resilience and ensuring long-term food security.

Organisations such as NordGen and the Crop Trust, along with representatives including Juan Antonio Polo Palomino, Abderraouf Laajimi, Álvaro Toledo, Dr. Kent Nnadozie, Concepción Muñoz Diez, Hristofor Miho and Pablo Morello Parra, also played key roles in bringing this milestone to fruition.

Olive Genetics

For olive growers and producers worldwide, this development carries profound implications.

Olive trees are uniquely adapted to marginal soils, water scarcity, and variable climates. However, increasing pressures from:

• Climate variability
• Emerging pests and diseases
  
• Water limitations
  
• Soil degradation
  
• Shifting production zones
  

Make genetic diversity more important than ever.

Traditional and wild olive varieties contain traits that may hold the key to:

• Improved drought tolerance
• Disease resistance
  
• Adaptation to new climatic conditions
  
• Enhanced oil quality characteristics
  
• Resilience to environmental stress
  

By preserving these genetic resources in the Svalbard Global Seed Vault, the industry is effectively safeguarding a toolbox for future breeding, research and innovation.

From Mediterranean Heritage to Arctic Safeguard

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The symbolic power of Mediterranean olive genetics being stored in Arctic ice is profound. It reflects the global importance of olives - no longer confined to traditional growing regions but increasingly cultivated across diverse climates worldwide.

As olive production expands into new regions, including areas facing climatic volatility, the value of preserved genetic material grows exponentially. The Svalbard deposit ensures that even in worst-case scenarios, the genetic foundation of the olive sector remains secure.

A Commitment Beyond Science

This initiative goes beyond seed banking.

It represents recognition that agricultural biodiversity is a shared global responsibility. Farmers, researchers, governments, and international organisations are united by a common understanding: safeguarding crop diversity is essential for future food systems.

The olive industry - deeply rooted in tradition - is demonstrating that it is equally committed to innovation, resilience and long-term stewardship.

Securing the Future of Olive Oil

For growers, processors, and industry stakeholders, this historic deposit sends a message: the olive sector is planning for the long term.

Preserving traditional and wild varieties ensures that future generations will continue to:

• Cultivate olives in changing climates
• Maintain oil quality standards
  
• Protect regional characteristics and heritage
  
• Develop improved cultivars
  
• Sustain global olive oil production
  

The olive tree has endured for millennia. By placing its seeds in the world’s most secure seed vault, the global community has taken a decisive step to ensure it thrives for millennia more.

Leipzig Australia, led by chief executive Frank Vounasis, has unveiled plans for an $80 million olive grove development near Waikerie in South Australia.

The proposed project, known as Waikerie Grove, would span 1,000 hectares and become the state’s largest olive grove. It is expected to include approximately 357,000 olive trees and produce up to 2.8 million litres of olive oil annually.

The development is projected to create 20 full-time positions and around 70 seasonal jobs. Management of the grove will be handled by Diana Olive Oil, supported by a 30-year supply agreement with an ASX-listed distributor.

In addition to the grove, Leipzig Australia has proposed rezoning 300 hectares of nearby land to establish an employment precinct called Waikerie Park. Plans for the precinct include an olive-crushing plant and potential complementary businesses such as an abattoir, solar farm and nursery. The broader precinct is forecast to generate 346 full-time jobs and contribute approximately $38.4 million annually to the local economy. 

According to Mr Vounasis, the olive grove will proceed regardless of whether rezoning for the employment precinct is approved. The project includes plans for a 10-13 kilometre pipeline drawing up to 900 litres per second from the River Murray to support operations.

If successful, a second 600-hectare plantation may also be developed. The rezoning proposal will now move to community consultation before being considered by the South Australian Government.

Source: The Greek Herald 30 / 12 / 2025, originally reported by The Advertiser.