Olive Business Newsletter December 2005

Greetings to all subscribers to the Olive Business newsletter. We hope you have a great holiday season.

Thank you for being one of the hundreds of thousands of visitors to our website who have clicked up over around a million hits this year. It is great to know that the information we provide is helping olive enthusiasts all over the world.

In 2006 we are updating the website to reflect changes in the industry and will provide more commentary on the Australian and worldwide olive industries. Here are some of the exciting initiatives we are undertaking on 2006.

In this newsletter...

•  Season 2006
•  Special Offer on Handbooks
•  Olive Oil Processor’s Handbook
•  Savantes Olive Oil Assessment July 2006

Season 2006

The fruitset around the country looks good, so given reasonable conditions for the next three months we can expect a harvest that could double that from 2005. This would give Australia production of 8-10,000 tonnes – equal to the mass of Extra Virgin Olive Oil imported into the country each year.

In the lead up to the 2006 harvest we are offering special deals on the best sellers - The Olive Handbook, The Table Olive Handbook and The Extra Virgin Olive Oil Taster’s Companion. To take advantage of the offer go to www.olivebusiness.com/shop.

In February 2006, following overwhelming demand, we will publish the ‘Olive Oil Processor’s Handbook’ providing the basics of olive oil processing methods. It will include ‘how to make olive oil in your own kitchen for those that have a few trees’. Visit www.olivebusiness.com for more details in late January 2006

Given the progress of the Australian and New Zealand industries we are redesigning our Savantes courses and holding them a little later so participants can use the programme to undertake a commercial assessment of their 2006 product, discuss pricing, and blend to market requirement.

The Savantes programme, which has been running for 6 years, is different from other tasting and oil competitions for the following reasons:

• We encourage the open tasting and assessment of one’s own products
• The programme is held soon after the harvest is complete (in most places) so the new oils can be assessed and blended for market differentiation and price point
• The Savantes Selection of the 6 leading oils is the first of the new season giving you a promotional advantage of up to four months over other national competitions
• The Savantes Selection does not have restrictions on the country of origin
• We provide realistic overviews of market requirements for style and pricing
• We bring together the best oils from overseas and local production to provide you with benchmarks
• We bring you overseas presenters who have worked in the olive industry for many years and are very experienced
• Participants include importers, distributors, providores, celebrity chefs, food media well as producers and processors
• Participants also come from overseas – Singapore, South Africa, New Zealand, USA, UK – in some cases looking for brands to import
• Deals are done at Savantes because your oils are objectively assessed by buyers
• We concentrate on the market requirements, value for money and selling your product profitably
• We respect all those involved in the olive industry, whether dealing with locally produced or imported product. We can all work together for mutual benefit.
• Savantes has a Code of Ethics
• The programme is run in 5-star venues – where you want your quality product used
• The food is excellent
• The programme may cost a little more – then you always pay for quality, as discerning consumers do when they select your oil!

The Blue Glass Class is another initiative to provide recognition for those that have acquired good tasting skill and knowledge of the olive industry. Providing more advanced tutored tasting, and testing participant’s ability and commercial knowledge, the Class will award blue Savantes tasting glasses to those that show the required level of acumen.

Participants don’t have to be part of the personal assessment, those that decide not to can come along for the ride without any pressure.

The Blue Glass Class will also select the Savantes 6 and the Savantes Extra Virgin Olive Oil of The Year from the oils entered by Savantes participants.

Entries to the Selection are judged by food media and chefs, as well as producers, emphasising the commercial potential of the product.

Medals here, medals there, medals everywhere. And olive oil is not wine – it is a condiment to be used with food. So rather than award more medals we are introducing the ’Savantes Plate of Excellence’. Oils entered for the Savantes Selection will be allocated from 1-5 Plates depending on the score achieved.

In all the selections and competitions judged by Savantes over five years there has never been a score awarded that would achieve 5 Savantes Plates, and very few that would achieve four. When your oil achieves this accolade it really will have value!

The Plates will be distinctive with the Savantes artwork. Decals for bottles will be available and the ‘Plates awarded’ will be promoted in Savante activities and on the website www.olivebusiness.com

We are looking forward to fun, exciting and profitable activities in 2006 and invite you to join us.

May 2006 be a healthy, fruitful and prosperous year for you all.

Best wishes to you all from all of us at Olive Business, Savantes and Commercial Olive Research.