The report describes quality characteristics of Australian olive oil and compares the findings to standards used in international trade. The report shows the effects of olive cultivars, the influence of harvest timing and the changes to quality as a result of site and seasonal growing conditions. Currently genuine olive oil can be rejected as adulterated when it is outside existing regulations. Results in this report clearly describe quality characteristics of premium quality, extra virgin olive oil grown under Australian conditions.
This report is targeted at those who set international standards for olive oil. It describes quality characteristics of olive oil and the impact that natural factors can have on the final product.