Archive for the 'Olives & Olive Oil' Category

Brine Strength for Green and Black Olives

Basic principles Always use rock salt. Because green olives undergo lactic acid fermentation that lowers the pH value, the brine strength can be at the lower end. The jars are closed but not sealed. After the initial (possible) spontaneous anaerobic … Continue reading

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Olive Oil: Facts and Fallacies

Abbreviations: ACCC: Australian Competition and Consumer Commission FSANZ: Food Standards Australia New Zealand IOOC: International Olive Oil Council EVOO: Extra Virgin Olive Oil VOO: Virgin Olive Oil OO: Olive Oil – generic name traditionally, but a BROO by IOOC classification … Continue reading

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Olive Oil and Food Standards

From: Mark Dymiotis To: Food Standards Australia New Zealand (FSANZ) I wish to make reference to FSANZ’s email of 7 April 2017 and the statement therein that: “There is no specific olive oil standard in the Code” It is this … Continue reading

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Table Olives

Letter to the Editor The Australian olive and olive oil industry is young and risky. Learning from the experience of traditional olive-growing countries is important for successful and sustainable production and promotion of olive products. The large population of Italian, … Continue reading

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