RIRDC Completed Projects in 2011–12

and Research in Progress at June 2012

Olives

SEPTEMBER 2012
RIRDC Publication No. 12/093
 OLIVES
RIRDC Completed Projects in 2011–12
and Research in Progress at June 2012

September 2012

RIRDC Publication No 12/093

© 2012 Rural Industries Research and Development Corporation.
All rights reserved.

ISBN 978-1-74254-435-9
ISSN 1440-6845

RIRDC Completed Projects in 2011–12 and Research in Progress at June 2012 – Olives
Publication No. 12/093

The information contained in this publication is intended for general use to assist public knowledge and
discussion and to help improve the development of sustainable regions. You must not rely on any information
contained in this publication without taking specialist advice relevant to your particular circumstances.

While reasonable care has been taken in preparing this publication to ensure that information is true and correct,
the Commonwealth of Australia gives no assurance as to the accuracy of any information in this publication.

The Commonwealth of Australia, the Rural Industries Research and Development Corporation (RIRDC), the
authors or contributors expressly disclaim, to the maximum extent permitted by law, all responsibility and liability
to any person, arising directly or indirectly from any act or omission, or for any consequences of any such act or
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part of the Commonwealth of Australia, RIRDC, the authors or contributors.

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rights should be addressed to the RIRDC Publications Manager on phone 02 6271 4165.

Researcher Manager Contact Details

Alison Saunders
Olives Program
PO Box 4776
Kingston ACT 2604

Phone:(02) 6271 4124

Fax: (02) 6271 4199
Email: alison.saunders@rirdc.gov.au

In submitting this report, the researcher has agreed to RIRDC publishing this material in its edited form.

RIRDC Contact Details

Rural Industries Research and Development Corporation

Level 2, 15 National Circuit
BARTON ACT 2600

PO Box 4776
KINGSTON ACT 2604

Phone: 02 6271 4100

Fax: 02 6271 4199
Email: rirdc@rirdc.gov.au.
Web: http://www.rirdc.gov.au

Electronically published by RIRDC in September 2012

Print-on-demand by Union Offset Printing, Canberra at www.rirdc.gov.au
or phone 1300 634 313

ii
Foreword
RIRDC produces summaries of completed and continuing projects for each financial year. Our
intention is to:

• Provide stakeholders with early access to the results of ongoing and completed work to inform
their decisions, and

• Inform researchers of results to shape research direction.

The Olive Program RIRDC Completed Projects 2011–12 and Research in Progress at June 2012
contains short summaries of projects funded by the Program. The Olive Program aims to manage
investment in research and development by the olive industry and government.

The research objectives for the Olive Program are:

1. Market Research and Product Development

To provide information which establishes the benefit of Australian olive products.

2. Economically and Environmentally Sustainable Olive Industry

To maintain the current high quality product while improving productivity, profitability and
environmental management through all stages of the supply chain.

3. Dealing with Climate Change and Variability

To develop strategies for existing and new olive producers to reduce where practicable the effects
of climate change and variability.

4. Communication, Coordination and Training

To build an educated, collaborative, innovative and skilled industry workforce and a cost
effective, well funded Research, Development and Extension program.

This report is an addition to RIRDC’s diverse range of over 2000 research publications most of which
are available for viewing, free downloading or purchasing online at www.rirdc.gov.au. Purchases can
also be made by phoning 1300 634 313.

Craig Burns
Managing Director
Rural Industries Research and Development Corporation

iii
Contents
Completed Projects 2011–2012
Market research and product development

PRJ-006488 The effect of olive oil storage in collapsible bags .............................................................. 1

Economically and environmentally sustainable olive industry

PRJ-002297 Shelf life and olive oil stability .......................................................................................... 3

PRJ-003349 Evaluation of new analytical methods to detect lower quality olive oils ........................... 4

PRJ-005431 Development of an Australian Standard for olive oil trade................................................ 6

Communication coordination and training

PRJ-005287 National olive industry levy consultation ........................................................................... 8

iv
Research in Progress at June 2012
Economically and environmentally sustainable olive industry

PRJ-003557 Evaluation of key chemicals for pest management in the olive industry ......................... 10

PRJ-006147 Development of a Triacylglycerol database for authentication of extra virgin olive oil . 11

PRJ-006170 Evaluation of second extraction of olive oil in Australia ................................................. 12

PRJ-006228 Survey to determine compliance with new methodologies in International Standards .... 13

Other supported activities

Collaborative Programs

PRJ-006878 Minor use of chemicals (National Weeds and Productivity Research Program)

Travel Grants / Conference Sponsorships

PRJ-007558 2011 National Olive Industry Conference & Trade Exhibition

New Projects Funded

PRJ-008032 Residue data for key chemicals in the Australian olive industry

v
Completed Projects - Market research and product development

PRJ-006488 The effect of olive oil storage in collapsible bags

Start Date: 01/07/2011
Finish Date: 30/05/2012
Researcher: Jamie Ayton
Organisation: The Department of Primary Industries, an office of the Department of Trade and
Investment, Regional Infrastructure and Services (NSW)
Email: jamie.ayton@industry.nsw.gov.au
Objectives Olive oil is mechanically extracted and there are no chemical treatments or
‘improvements’ allowed to the product. Therefore it must be extracted in such a
way as to maintain the fresh fruit quality and then stored in a manner to preserve
that quality. Prolonged exposure to light, high temperatures and oxygen or
contact with metal surfaces, particularly copper, will result in the rapid
production of oxidation products and deterioration of the oil. The optimum
storage vessels are inert containers such as glass or stainless steel with nitrogen
blankets, or collapsible containers to remove voids. Some storage containers are
porous to oxygen or have large gas spaces which result in oxygen contact with
oil surfaces. A range of collapsible bags are currently being used for olive oil
storage. Generally these are 1000L containers made of a range of materials. For
this project sample 20L collapsible bags will be used. The specific aims of this
project are to evaluate: 1.Changes in olive oil quality, particularly peroxide
value, following short to long term storage in the range of containers 2. The
relationship with new methods such as the pyropheophytin and diacylglycerol
techniques used to detect ageing and thermal application of olive oil and
freshness of oil.
Background The initial study of oil quality in plastic storage containers (RIRDC Publication
No 09/160)was carried out following the discovery of relatively fresh oil which
had deteriorated significantly after being stored in collapsible plastic containers.
This storage has been common practice in the olive oil industry, particularly for
small producers without adequate storage facilities. Despite warnings from the
manufacturers of these containers that some containers are suitable for oil
storage and some are not, cheaper and less suitable containers are sometimes
used. Although most producers have their oil analysed for quality following oil
extraction, there has been little subsequent analysis of the oil after short term
storage. The considerable effort taken by growers and processors to produce
high quality extra virgin olive oil can be lost within a short period of incorrect
storage. Manufacturers of the containers have been supportive of the project to
illustrate the importance of both using the correct material and also of storing
the filled containers in suitable environmental conditions.
Research Various storage containers, constructed of five different types of polymer, were
obtained from manufacturers of the containers. Extra virgin olive oil (EVOO)
was obtained from an Australian bulk supplier and decanted into the containers
within 48 hours of arrival to minimise any quality changes to the oil. The oil was
tested shortly after receival to ensure it was of high quality at the
commencement of the project. This also provided a baseline for the project.
Although 1000 L containers were used for the previous study, 20 litre containers
were used in this case to minimise the cost of the project. Four collapsible
containers and one rigid plastic container were filled with EVOO and sparged
with nitrogen to omit oxygen. The containers were stored in the Australian Oils
Research Laboratory (AORL) in a temperature controlled environment and away
from light. Containers were sub-sampled at 2, 4, 8, 16, 24, 32 and 52 weeks and
tested at each stage to determine changes in oil quality. Each sample was tested
for free fatty acid and fatty acid profiles to determine changes in oil
composition. Additionally, the oil was tested for oxidative stability by

1
 Rancimat® to indicate deterioration of the oil. Other analyses included peroxide
value, total polyphenol content, induction time, UV absorbance and tocopherol
content of the oil. The pyropheophytin and diacylglycerol content was
established to help monitor ageing of the oil but also to study the effectiveness
of these tests for determining oil freshness.
Outcomes This study confirms earlier findings of the importance of good storage for olive
oil quality. It builds on previous knowledge relating to storage in collapsible
containers and the range of material from which they are manufactured.
Although these types of containers are generally utilised for short term storage
or transport of oil, it is clear from this work that olive oil will maintain its
quality for a longer period if the containers are stored in good environmentally
controlled conditions. Measurement of pyopheophytin a and 1,2-
diacylglycerols, analytical methods recently introduced into the Australian olive
oil standard, are good indicators of oil freshness.
Implications The results of these studies are important for the industry. Although containers
are sold for the purpose of oil storage, it has been shown that some are clearly
more suitable than others. Additionally, it is not sufficient to simply use the best
containers but those containers need to be stored under good conditions.
Manufacturers of the containers already recommend that olive oil is best stored
in metallic containers with light barriers for longer life. Despite this it has been
seen that less expensive containers are sometimes used to reduce costs but at the
expense of losing oil quality. The changes in oil quality described here and
previously will hopefully encourage all producers who use these types of
containers to purchase the recommended types in preference to the lower cost
material. Olive oil begins to deteriorate from the time of extraction and all
methods available to reduce the rate of this deterioration need to be adopted.
RIRDC projects PRJ-002297 and PRJ-006488 have shown that low temperature
and exclusion of oxygen are important factors which can assist to maintain
longer shelf life. Light has also been shown to be a strong contributor to
oxidation of oil and therefore clear plastic containers are not recommended for
use unless they are contained within another light exclusive container. New
analytical methods measuring pyropheophytin a, as well as 1,2- diacylglycerols,
were shown to be good indicators of freshness of the oil, especially 1,2-
diacylglycerols which decreased at an almost identical rate, regardless of the
type of container the oil was stored in.
Publications Mailer, R.J., Ayton, J., and Graham, K. (2010) The influence of growing region,
cultivar and harvest timing on the diversity of Australian olive oil. Journal of the
American Oil Chemists Society, 87, 877-884.
Mailer RJ, Ayton J and Conlan D. (2007). Influence of harvest timing on olive
(Olea europaea) oil accumulation and fruit characteristics under Australian
conditions, Journal of Food, Agriculture and Environment, 5 (3-4), 58-63.
Ayton J, Mailer RJ, Haigh A, Tronson D and Conlan D. (2007). Quality and
oxidative stability of Australian olive oil according to harvest date and
irrigation, Journal of Food Lipids, 14, 138-156.
Mailer RJ and Ayton J (2004) Comparison of olive oil (Olea europaea) quality
extracted by stonemill and hammermill, New Zealand Journal of Crop and
Horticultural Science 32, 325-330.
Mailer RJ, Ayton J and Conlan D (2002) Comparison and evaluation of the
quality of thirty-eight commercial Australian and New Zealand olive oils,
Advances in Horticultural Sciences 16(3-4), 259-266.
Ayton J, Mailer RJ, Robards K, Orchard B and Vonarx M (2001) Oil
concentration and composition of olives during fruit maturation in south-western
New South Wales, Australian Journal of Experimental Agriculture 41, 815-821

2
Completed Projects - Economically and environmentally
sustainable olive industry

PRJ-002297 Shelf life and olive oil stability

Start Date: 30/05/2008
Finish Date: 16/05/2012
Researcher: Rod Mailer
Organisation: The Department of Primary Industries, an office of the Department of Trade and
Investment, Regional Infrastructure and Services (NSW)
Email: rodmailer@yahoo.com.au
Objectives To study the relationship between olive oils with different levels of
polyunsaturation and different levels of antioxidants with the oxidative stability
of the oil and relate this to cultivar and growing conditions.
To study oils under different storage conditions to compare the effect of
autooxidation (samples stored in opaque bottles in the dark), and photooxidation
(samples stored in clear bottles exposed to light) on the stability of oil of
different chemical composition. The oil will also be studied at different
temperatures over 3 years. Samples will also be studied that are opened and
exposed to oxygen versus those that are sealed.
To determine useful methods for the prediction of "use-by" or "best-before"
dates for olive oil including an evaluation of the "Rancimat" test.
Background Olive oil can lose quality, and therefore value quickly if not stored under the
correct conditions. Exposure to high storage temperatures, oxygen and light can
have a detrimental effect on olive oil. The composition of the oil has an
important role in the ability of the oil to remain high quality. Little knowledge is
available on the influence of these factors on the quality of Australian olive oil.
Research A number of Australian extra virgin olive oils were exposed to a range of
storage temperatures (15, 22 and 37°C), oxygen and light. These oils were then
analysed at regular intervals over a three year period to determine the effect of
these conditions on the quality of the oil.
Outcomes Storage under the correct conditions increased the shelf life of olive oil
substantially. Storage at 15°C, in the dark and not exposed to oxygen increased
the shelf life of some oils by up to 50%. Some of the information generated from
this project will be used by producers, wholesalers, retailers and consumers to
maintain the optimal quality of their olive oil.
Implications This project has shown that proper storage can maintain the quality of extra
virgin olive oil and increase its shelf life. As a result end users of the product
can expect the product they buy has the same or similar quality as when the
olive oil was produced if stored correctly.
Publications Ayton J, Mailer R and Graham K, The effect of storage conditions on the quality
of Australian olive oil, AOCS Australasian Section 2011 Biennial Conference,
November 9-11 2011, Adelaide, SA

3
Completed Projects - Economically and environmentally
sustainable olive industry

PRJ-003349 Evaluation of new analytical methods to detect lower quality olive oils
Start Date: 23/09/2008
Finish Date: 19/12/2011
Researcher: Leandro Ravetti
Organisation: Modern Olives
Email: l.ravetti@modernolives.com.au
Objectives To evaluate the three proposed methods by the German Society for Fat Science
(DGF) (diacylglycerides, triacylglycerides and pyropheophytins) in order to
recommend their inclusion in Australian regulation of olive oil and/or as
effective methods to evaluate oil quality.
To evaluate oils from the most important Australian varieties using these tests
To evaluate oils from the most important Australian growing areas using these
tests.
To evaluate oils under different storage conditions using these tests.
Background Sensory characteristics (flavour, taste and appearance) and nutritional
composition of foodstuffs have a critical impact on consumer benefits from that
food and can influence consumer choice. Governments, food authorities and the
industry use various methods and standards to attempt to classify and define
different olive oil qualities. The different categories of these official and trade
standards are classified by a number of physico-chemical parameters and
organoleptic characteristics. For each grade, minimum and/or maximum limits
for most analytical parameters are prescribed in addition to a sensory test which
has to be executed by a trained group of tasters. With the expansion of the olive
industry worldwide there are not enough skilled sensory experts in the world to
deal with all olive oils. Objective chemical indices that correlate with sensory
characteristics are needed to help to properly qualify and authenticate the
world’s olive oils and to detect new refining processes that change products such
as olive oil from their natural state.
Research The project is divided in three areas: Australian supermarket Extra Virgin Olive
Oil (EVOO) screening, Australian varieties and environmental screening and
evaluation of the impact of storage conditions on the oils of those varieties. The
retail screening involved sampling extra virgin olive oils from the shelves of the
main Australian supermarkets, food service distributors and boutique shops in
Australia (Woolworths, Coles, Aldi, IGA, Foodworks and Oliv). The sampling
was repeated in December 2008, 2009 and 2010. The total samples received
were 265. The varietal and environmental screening included analysing samples
of the most representative varieties grow in Australia. There were 21 samples
from Victoria, New South Wales, South Australia, Western Australia,
Queensland and Tasmania. The varieties sampled were Arbequina, Frantoio,
Coratina, Koroneiki, Barnea, Leccino and Manzanilla. This combination of
cultivars and environments represents 97% of the oils produced in Australia by
volume. In order to evaluate the impact of storage conditions, oils from
different varieties were bottled in different containers (dark glass, clear glass &
plastic) and at different temperatures (20ºC and 30ºC) and they were tested
every 4 months. The analysis carried out to characterise the oils and to follow
their evolution in time were: Free fatty acids, Peroxides value, UV coefficients
(K232, K270 and ΔK), Induction time, Total polyphenols, Fatty acid profile,
Panel Test, Bitterness, Pyropheophytins A , 1,2-Diacylglycerol Content
Outcomes Pyropheophytins (PPPs) and 1,2-Diacylglycerols (DAGs) showed a very good
performance as indicators of overall olive oil quality and freshness as well as

4
 highlighting any problems during the storage of the product. Their correlations
with organoleptic defects and overall panel test scoring were higher than those
shown by the traditional quality tests such as free fatty acids, peroxide value or
UV coefficients. While Pyropheophytins has previously been demonstrated to
be an excellent indicator to detect deodorised olive oils, its combined use with
1,2-Diacylglycerols could be also used as a very effective measurement of the
oils’ ageing and/or of the storage conditions that those oils have been exposed
to. The evolution of these values is highly predictable if storage conditions are
known. There is no evidence of varietal or environmental influence on those
tests under Australian conditions.
Implications The results of this work support the adoption of these methods to determine
degradation products of chlorophylls a and a' (pheophytins a, a' and
pyropheophytins) in the Australian Standard for olive oil and olive-pomace oil
trade (AS 5264-2011).\

The adopted limit in the Australian Standard of a PPP Ratio of 17% is

considered appropriate. The results of this work support the fact that the
Australian Standard for olive oil and olive-pomace oil trade (AS 5264-2011)
adopted the method of determination of relative amounts of 1,2- and 1,3-
diacylglycerols (DAGs). This method is a very good indicator of olive oil initial
quality, storage conditions and age. If one or more of these three elements is sub
standard, the 1,2- DAGs reading will indicate so. The adopted limit in the
Australian Standard of a 1,2- DAGs of 35% is considered appropriate.
Publications Presentations in a number of national and international technical and industry
events

5
Completed Projects - Economically and environmentally
sustainable olive industry

PRJ-005431 Development of an Australian Standard for olive oil trade

Start Date: 01/09/2010
Finish Date: 20/02/2012
Researcher: Leandro Ravetti
Organisation: Modern Olives
Email: l.ravetti@modernolives.com.au
Objectives The main goal and objective of this project is to develop an effective
scientifically based standard for olive oils and pomace olive oils traded in
Australia. In order to achieve this main goal, other minor objectives will need to
be reached during the evolution of this project. These objectives are to:
Finalise exploratory research to confirm the basic analytical parameters of the
triacylglycerides (TAGs) method for its incorporation to the proposed standard
as an additional test to determine oil adulterations.
Compile and statistically analyse the vast majority of all analytical tests
performed to Australian oils to date by year, variety and area in order to use this
data as back up information to support technical decisions related to the
standard.
Engage Standards Australia to assist and endorse the development of the
Australian Standards for Olive Oil Trade.
Background Australia does not have any existing Standard for olive oils and/or olive-pomace
oils. The Australian Olive Association Ltd has recently produced and approved
an Australian Extra Virgin Code of Practice and it is now its main goal and
objective to develop an accepted scientifically based standard for all olive oils
and pomace olive oils traded in Australia. While the proposed Australian
Standard and the current IOC and Codex standards will have a number of areas
in common, particularly associated with worldwide recognized analytical
methodologies and critical limits, it is intended that the new proposed Standard
will significantly differ in a number of aspects. Some of these aspects are:
Simpler and clearer commercial denomination of the different categories of
olive oils and olive pomace oils.
Review of the range limits for a number of chemical parameters in order to
avoid genuine olive oil being excluded for its natural variation in composition.
Introduction of recently developed analytical methods.
Research The Standard development followed the thorough process and methodology
designed and supervised by Standards Australia. Members of the Standards
Australia Committee were: Industry and Investment NSW (AORL); Private
Laboratories; Australian Olive Association; Standards Australia; Department of
Agriculture, Fisheries and Forestry and Rural Industries Research and
Development Corporation; New Zealand Olive Association; Australian Olive
Oil Association; Australian Customs; Australian National Retailers Association;
Food and Grocery Council New Zealand; Consumers Federation of Australia;
Choice (observer); Australian Competition and Consumer Commission
(observer); Food Standards Australia and New Zealand (observer).
Outcomes The Australian Standard AS 5264-2011 was published 20th July 2011. Due to
copyright issues with Standards Australia and SAI Global, a copy of the
Standard cannot be attached to this report. Nonetheless, a licence can be
purchased through the SAI Global link:
https://infostore.saiglobal.com/store/Details.aspx?productID=1478754

6
Implications The impact of achieving the publication of the Standard and its subsequent
implementation will be felt across a number of different areas:
Consumers will stop being misled by false and/or confusing labelling practices,
which determine that they buy products of inferior quality and/or lower health
attributes without knowing it;
Growers/processors will be able to compete on a fair and equal basis
Australian oil compliant with the Australian Standard will be recognized
internationally.
Additionally, the implementation of the new Australian Standard will contribute
to the long term sustainability of the olive industry.
Publications AS 5264-2011

7
Completed Projects - Communication coordination and training

PRJ-005287 National olive industry levy consultation

Start Date: 01/09/2010
Finish Date: 25/06/2012
Researcher: Peter McFarlane
Organisation: Australian Olive Association
Email: peter@mc.com.au
Objectives The primary objective for this project is to have a R&D levy in place for the
2012 olive processing season. Implicit in this R&D Levy project is the need to
consolidate industry support for a statutory levy ahead of a proposed ballot on
the levy proposition in June 2011.
Background This project was primarily undertaken because industry currently lacks the
quantum or reliability of funding necessary to implement the RIRDC Olive
Program for the Australian Olive Industry as described in the Australian Olive
Industry RD&E Plan 2010-2015 . A supplementary objective of the project is
to implement two additional levies for the Australian Olive Industry, that aim to
strengthen industry biosecurity awareness and preparedness, and fund industry
membership of Plant Health Australia (PHA).
Research The project comprises the following three phases of research:
Phase 1 – Project planning and development of the levy proposition in
consultation with a project steering committee.
Phase 2 - Industry consultation on the levy proposition undertaken in accordance
with the Australian Government’s Department of Agriculture, Fisheries and
Forestry (DAFF) Levy Principles and Guidelines (January 2009) , culminating
in a ballot by eligible producers on the levy proposal(s), independently
undertaken by the Australian Electoral Commission (AEC).
Phase 3 – Subject to the levy proposition being strongly supported by potential
levy payers, preparation of a formal submission to the Federal Minister for
Agriculture, Fisheries and Forestry, plus milestone and final reports as required
by RIRDC.
Outcomes The response from industry participants to the levy proposal was
overwhelmingly positive, and confirmed industry preference for the production
based levy model as more equitable for olive producers, and simpler for olive
processors to administer, noting this funding model takes account of new
plantings, as well as low density and dry-land groves. The proposed phase in of
the R&D levy over three years was strongly rejected in favour of its full
implementation in year 1. The Australian Electoral Commission (AEC) was
contracted to independently conduct the levy ballot to assess the level of
industry support for the R&D levy. The ballot was undertaken in June 2011,
with each of the 3 levy proposals received a resounding 83% yes vote in the
ballot.
Implications This project has been very successful in gaining broad industry input to and
support for proposed R&D and plant health levies. The project has also been
effective in helping to educating industry stakeholders on the role and activity of
AOA, RIRDC and PHA in servicing the needs of industry. The project has also
identified many important issues for further consideration and action by the
Boards of AOA and RIRDC. The levy submission was lodged with the Minister
for Agriculture, Fisheries and Forestry on 20th October 2011. It is hoped that
the levy can be implemented is 2013.
Publications The following confidential documents have been lodged with the office of the
Federal Minister for Agriculture, Fisheries and Forestry, and with RIRDC.

8
An Industry Submission Proposing the Implementation of a National Olive levy
– Volume I (October 2011)
An Industry Submission Proposing the Implementation of a National Olive levy
– Volume II (October 2011) - Appendices

9
Research in Progress - Economically and environmentally
sustainable olive industry

PRJ-003557 Evaluation of key chemicals for pest management in the olive industry

Start Date: 28/05/2009

Finish Date: 30/12/2013
Researcher: Robert Spooner-Hart
Organisation: University of Western Sydney
Email: R.Spooner-Hart@uws.edu.au
Objectives Finalise selection of appropriate pesticides to register against these key target
pest/diseases/disorders (olive lace bug, fruit rots, possibly soft nose) based on
safety and efficacy.
Identify data currently available, and data required for submission to APVMA
for permits/registration.
Coordinate/conduct field trials to generate efficacy and residue data required for
submission of pesticide registration applications to APVMA.
To assess the impact of nutrition (particularly Calcium and Boron) and water
regimes on incidence of soft nose
To compile and submit data to APVMA.
The key outcome of the project is the registration of safe and effective pesticides
for the key pests and diseases of olives in Australia.
Current Progress The third season’s field trials were conducted to evaluate efficacy of selected
pesticides against key target pests, olive lacebug (OLB) and anthracnose. Two
OLB trials were conducted this season, one in the Hunter Valley October, and
one near Goondiwindi in December, 2011. As previously, the new products
Thiamethoxam (Actara) and Clothianidin (Samurai), as single foliar applications
were highly efficacious, and superior to the industry standard Fenthion. We
obtained limited data from the 2011 anthracnose fungicide efficacy trial at
Coonalpyn (SA), and none at Boort (Vic), due to heavy rains and flooding
mentioned in the previous report. At Coonalpyn, Aero was superior to all other
treatments and oil quality was best, but fruit infection was high in all treatments,
because of the highly favourable disease conditions. This season, we repeated
trials at the same sites. Products evaluated were Tribasic copper sulphate (Tri-
base Blue), Pyraclostrobin + metiram (Aero), Azoxystrobin (Amistar) and
several copper formulations, which were all applied 3-4 times. Harvesting is
occurring now, so data will be analysed over the next few months. Laboratory
fruit infection/fungicide bioassays are being conducted, to provide additional
data for permits/registration. Residue trials for these fungicides and insecticides
were also conducted but fruit is yet to be analysed.

10
Research in Progress - Economically and environmentally
sustainable olive industry

PRJ-006147 Development of a triacylglycerol database for authentication of extra virgin olive oil

Start Date: 30/06/2009

Finish Date: 30/11/2013
Researcher: Jamie Ayton
Organisation: The Department of Primary Industries, an office of the Department of Trade and
Investment, Regional Infrastructure and Services (NSW)
Email: jamie.ayton@industry.nsw.gov.au
Objectives The Australian Oils Research Laboratory (AORL) will reinforce an already
strong liaison with German Society for Fats Research (DGF), especially
Professor Christian Gertz to work to improve the Oil Inspector database
established in his laboratory. Due to the differences in olive oil characterisitics
when grown in Australia or other countries outside of the Mediterranean region,
data from this geographical region is needed. The AORL will establish a
database, complimentary to that of the DGF, which will include a wide range of
fatty acid profiles and triacylglycerol patterns of all Australian olive oils,
including differences due to site, season and cultivar. To provide a range of
potential adulterants within the program, the AORL will establish a similar
database for a wide range of seed, nut and fruit oils, again allowing for
variations due to site, cultivar and climate. The AORL will work with the DGF
to add this data to the Oil Inspector database and thereby make it significant
internationally for olive oils and potential adulterants. The database will be
made available to public and private laboratories to help identify and reduce the
instances of adulteration in commercial olive oil products.
Current Progress While problems hampered progression early in this project, these issues have
now been overcome. The German Society for Fats and Oils (DGF) method C-
VI-10b, “Triacylglycerol (TAGs) levels by Gas chromatography”, was found to
be unsuitable as separation of the triacylglycerols was poor. Another associated
issue was the significant degradation of the GC column in a short period of time
due to the high temperatures used in this analysis. A significant amount of time
was spent developing a method on the gas chromatograph which improved the
separation of the triacylglycerols, as well increasing the number of samples
which could be analysed before the GC column degraded. The GC method has
now been fully developed and validated. Over 750 olive oil samples have been
acquired from all over Australia, as well as some from New Zealand. Using the
method developed in our laboratory based on the DGF method, the
triacylglycerol profile, as well as the fatty acid composition, of these samples
has been determined and collated. A summary of the results has been prepared
for presentation to the DGF for comparison with the DGF Oil Inspector
database.

11
Research in Progress - Economically and environmentally
sustainable olive industry

PRJ-006170 Evaluation of second extraction of olive oil in Australia

Start Date: 01/07/2011

Finish Date: 30/07/2012
Researcher: Pablo Canamasas
Organisation: Boundary Bend Pty Ltd
Email: p.canamasas@boundarybend.com
Objectives The objective of this project is to evaluate the technical and economic feasibility
of reprocessing olive pomace in order to obtain second extraction oils both in
small and large scale processing plants. . The information to be generated with
this project aims to increase both the extraction efficiency and the profitability
of olive growers and processors in the Australian industry provided that the
quality of the oils produced in the first extraction are not compromised
Current Progress The 2012 field trials were carried out at the larger scale Boundary Bend Estate
processing plant during the month of May (the small scale plant was trialed in
the previous year). Second extraction trials were carried out at 35°C malaxing
temperature and 45°C. Samples of pomace from the decanters were measured
for oil losses and samples of oil were taken for chemical analysis. The oil
samples are currently being analysed at Modern Olives laboratory. It is expected
that differences will be found in the chemical composition of the oils in the
second extraction carried out at the above malaxing temperatures. This should
help understanding of how both malaxing time and malaxing temperature
impact on the chemical composition of the oil. An economic evaluation of the
feasibility of the second extraction practice is being carried out and will be
presented in the final report.

12
Research in Progress - Economically and environmentally
sustainable olive industry

PRJ-006228 Survey to determine compliance with new methodologies in International Standards

Start Date: 01/07/2011

Finish Date: 30/05/2013
Researcher: Claudia Guillaume
Organisation: Modern Olives
Email: lab@modernolives.com.au
Objectives The major objective of this research project is to evaluate the performance of
Australian olive oils from different cultivars when analysed according to
recently introduced or modified analytical methods utilised in international
standards.
Current Progress All oil analyses and data processing were carried out according to the schedule
outlined in the approved project. Preliminary results would indicate that the
polyphenols profile method proposed by the International Olive Council (IOC)
may not be suitable for an appropriate isolation of the polar components. It is
likely that the extraction process is too aggressive and it would destroy a
significant amount of target antioxidants before their analysis. On the other
hand, the fatty acid alkyl esters method is proving to be an acceptable method in
terms of repeatability and reproducibility. Nonetheless, current analyses results
do not support the use of this method to detect deodorised oils as initially
proposed by the IOC. The tocopherols determination method does not appear to
be problematic at this stage. Finally, comparison between the new 2-
monodiacylglycerides test with the old method indicates some slight differences.
As the Australian harvest has just finished, we are finalising the collection of
2012 harvest samples to conduct our second year of full testing.

13
RIRDC Completed Projects
in 2011–12 and Research in
Progress at June 2012
Edited by RIRDC
Pub. No. 12/093
RIRDC produces summaries of completed and continuing
projects for each financial year. Our intention is to:
• provide stakeholders with early access to the results of
ongoing and completed work to inform their decisions,
and
• inform researchers of results to shape research direction.
The Olive Program aims to manage investment in research
and development that fosters the following:
• Market Research and Product Development
• An Economically and Environmentally Sustainable Olive
Industry
• Dealing with Climate Change and Variability
• Communication, Coordination and Training
RIRDC is a partnership between government and industry
to invest in R&D for more productive and sustainable rural
industries. We invest in new and emerging rural industries, a
suite of established rural industries and national rural issues.

Most of the information we produce can be downloaded for

free or purchased from our website <www.rirdc.gov.au>.

RIRDC books can also be purchased by phoning

1300 634 313 for a local call fee.

Phone: 02 6271 4100

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Email: rirdc@rirdc.gov.au
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