The Influence of Growing Region, Cultivar and Harvest Timing on the Diversity of Australian Olive Oil

Abstract

The quality indices and chemical composition of ten common olive cultivars grown in different regions of Australia were evaluated to determine the diversity of olive oils produced in Australia. Olives from trees from different environments including warmer climates in the north to colder climates in the south were sampled at two different stages of maturity over 2 years. The oil was extracted and standard methods were used to analyse the oil. Oleic acid content ranged from 83.4% in the Picual cultivar grown in Tasmania to 54.5% in Arbequina grown in northern New South Wales/southern Queensland. The Barnea cultivar, which is very commonly grown in Australia, was above 4% for campesterol content, regardless of the region in which it was grown. Parameters, such as palmitic acid, oleic acid, linoleic acid and wax content were found to be significantly affected by growing region for some cultivars. This study shows the growing conditions for olive in Australia gives rise to a diverse range of olive oils.

Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”

“…Other authors (Samaniego-Sánchez, Quesada-Granados, López-García de la Serrana, & López-Martínez, 2010) have reported a total wax ester content in Picual variety of between 62.80 and 76.29 mg/kg, as obtained by a cold extraction system, which is below the generally reported values for extra-virgin olive oil. Pérez-Camino et al (2003) reported wax values ( P C40ÀC46) for extra virgin olive oils as low as 27 mg/kg, similar to that reported by Mailer, Ayton, and Graham (2010) for olive oils from Coratina variety grown in Australia.…”

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

“…It has been shown than geographic and climatic conditions of production areas may affect the quality and composition of olive oils (Mailer, Ayton, & Graham, 2010). Therefore, relationships of TPC and antioxidant properties with altitude, maximum and minimum temperature and rainfalls of the different region were analysed in the current assay.…”

Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles

“…The olive ripening stage plays a crucial role in chemical and sensory qualities of the oils (Aparicio & Morales, 1998;Mailer, Ayton, & Graham, 2010). With the purpose of reducing the effect of the degree of maturation on oil characteristics, all productions were transformed to a similar ripening index (RI) corresponding to about 50% pigmentation of the olive skin.…”