Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market.
The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
Covers all aspects of production from site selection, recommended varieties, pest and disease control, through to primary and secondary processing
Written for growers and processors in a straightforward style
Well illustrated with photos, graphs and tables
8 page colour section
Growers and processors, consultants, extension officers and students. Libraries in TAFE colleges and universities. Public libraries will also purchase the manual as the chapters on processing will appeal to people wanting to know more about pickling olives for personal consumption.
"From a dissertation on the industry, through to orchard management to processing, the information is detailed, technical and very comprehensive." NZ TreeCropper, Issue 50, June 2007
Professor Kailis is Professorial Fellow at the School of Plant Biology University of Western Australia and a Fellow of Curtin University of Technology WA. He holds qualifications in Science, Pharmacy and teaching and holds a doctorate in science. His interests focus on quality aspects of olives. He has published numerous research papers in national and international journals and conducted workshops in Australia on olive growing, olive oil and table olive production, organoleptic evaluation of olive products and olive propagation.
Dr David Harris is Principal Chemist at the Chemistry Centre (WA) and is section leader of the Food and Agricultural Chemistry Section. He gained a doctorate degree in chemistry specialising in organic chemistry in 1976 in Canada. Working with Professor Kailis for the last five years has aroused a keen interest in table olives and olive oil with regard to the chemistry associated with their production. David has presented papers at a large number of international forums and has published numerous papers in national and international journals.
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