Olive Oil: Technicians and TastingOlive Oil: Technicians and Tasting

Dr Peter Hayball & Mr David KraftDr Peter Hayball & Mr David Kraft

University of South AustraliaUniversity of South Australia

School of Pharmacy and Medical SciencesSchool of Pharmacy and Medical Sciences

IntroductionIntroduction

Angle into olive oil industryAngle into olive oil industryCustomer baseCustomer baseViable industry baseViable industry baseMinimal new establishment costsMinimal new establishment costsEducation roleEducation roleEnthusiastic StaffEnthusiastic Staff

Olive Oil Industry in AustOlive Oil Industry in Aust

Groves of “colonial” trees 1800’sGroves of “colonial” trees 1800’s Active processing of oil 1930’sActive processing of oil 1930’s Post WW2 influx of Southern EuropeansPost WW2 influx of Southern Europeans Reactivation of industrial processing Reactivation of industrial processing

1980’s1980’s Quality Aust olive oil (EVO) only last few Quality Aust olive oil (EVO) only last few

yearsyears

Olive Oil Industry in AustOlive Oil Industry in AustWidespread international promotion of Widespread international promotion of

Mediterranean DietMediterranean DietPlethora TV cooking shows using EVOPlethora TV cooking shows using EVO Imbalance in Aust production/demandImbalance in Aust production/demand ““Get rich” schemes producing Aust EVOGet rich” schemes producing Aust EVOMums and Dads’ plantationsMums and Dads’ plantationsAgribusiness involvementAgribusiness involvementMediterranean axiom; wine had, olives having and Mediterranean axiom; wine had, olives having and

figs will have day in sunfigs will have day in sun

Title in YellowTitle in Yellow

Text in BlackText in Black

Or PurpleOr Purple

Demand for Analytical ServicesDemand for Analytical Services

Chemical criteria classifying olive oilChemical criteria classifying olive oilLimited laboratories offering testsLimited laboratories offering testsUnderstanding customers’ needsUnderstanding customers’ needsRapid provision of servicesRapid provision of servicesEducation of producers/growersEducation of producers/growers

Chemistry of Olive OilChemistry of Olive Oil

Predominantly triglyceridesPredominantly triglyceridesQuantitatively minor phenolicsQuantitatively minor phenolicsWaxes, sterols, tocopherols & Waxes, sterols, tocopherols & glycosidesglycosides

TriglyceridesTriglycerides

Large family dependent on fatty acid typeLarge family dependent on fatty acid typeOleic acid (50-80%), Palmitic, Linoleic etcOleic acid (50-80%), Palmitic, Linoleic etcSusceptible to hydrolysis: free fatty acidsSusceptible to hydrolysis: free fatty acidsContent of free fatty acids is major Content of free fatty acids is major classification: <0.8% Extra virgin (EVO)classification: <0.8% Extra virgin (EVO)

Origin of Olive Oil Free AcidityOrigin of Olive Oil Free Acidity

Triglyceride HydrolysisTriglyceride Hydrolysis

C

C

C

Free fatty acid

Fatty acid

Fatty acid

Free Fatty AcidsFree Fatty Acids

Measure by simple acid-base titrationMeasure by simple acid-base titrationInitial analytical service to industryInitial analytical service to industryMotivated customers want knowledgeMotivated customers want knowledgeIdea to market test-kit “Idea to market test-kit “AciTestAciTest””Approach regional olive associationsApproach regional olive associationsPackage workshop and Package workshop and AciTestAciTest sale sale

Comprehensive Assay ServiceComprehensive Assay Service

Peroxide value: fume hoodPeroxide value: fume hoodTotal phenols (antioxidants)Total phenols (antioxidants)UV-absorbance profilesUV-absorbance profilesFatty acid profileFatty acid profileRancimat induction timeRancimat induction timeStigmastidiene, sterene, erythrodiol etcStigmastidiene, sterene, erythrodiol etcCustomer needs: quality or adulterationCustomer needs: quality or adulteration

Future PlansFuture Plans

Marketing of radically simple acidity testMarketing of radically simple acidity testBroaden scope of analytical tests on offerBroaden scope of analytical tests on offerMarketing of kit and services outside SAMarketing of kit and services outside SAPromote TechnicianPromote Technician

Olive Oil JudgingOlive Oil Judging

Organoleptic score: EVO classificationOrganoleptic score: EVO classificationRegional, State and National Olive Oil Regional, State and National Olive Oil ShowsShows

More complex than wine judgingMore complex than wine judgingDifferent oil styles: +/- FruitinessDifferent oil styles: +/- FruitinessMany descriptors of taste and aromaMany descriptors of taste and aromaSeek oil free of faults, harmonised and freshSeek oil free of faults, harmonised and fresh

Consumer EVO TastingConsumer EVO Tasting

EVO >2 years old discardEVO >2 years old discardColour irrelevantColour irrelevantGood aromas: grassy, apple, oliveyGood aromas: grassy, apple, oliveyFaulty aromas: rancid, winey, musty, fustyFaulty aromas: rancid, winey, musty, fustyGood palate: fruit, pungency, bitternessGood palate: fruit, pungency, bitternessFaulty palate: walnut, buttery, imbalanceFaulty palate: walnut, buttery, imbalance