Recently Choice magazine published an article in its magazine and on its website providing an assessment of extra virgin olive oils that could be purchased from supermarket shelves in Australia. Two additional unnamed 'specialty oils' that were not available in supermarkets were also included in the assessment.

Choice has now recalled the edition containing the article and removed the report from its website.

For the public record, Olive Business has decided to publish the results of a subsequent assessment that Viva, an Australian extra virgin olive oil brand, commissioned to be undertaken by the Organoleptic Panel of the Australian Olive Association (AOA). Viva was one of the brands included in the Choice assessment and was given a low rating.

The samples used for the AOA assessment were purchased from Adelaide supermarkets by a representative of the AOA in the presence of a representative of Viva. Where possible a second sample of each oil was purchased from a second supermarket to be used in any instance where the oils were adjudged to be 'faulty' by the judges. This precaution was taken to ensure that the first oil assessed was not from an 'off' batch. Some of the brands tested by Choice were not available from the supermarkets visited in Adelaide and were therefore not tested.

The selected oils were then assessed according the International Olive Oil Standards for Extra Virgin Olive Oils by the members of the AOA organoleptic panel listed below. It is understood that an official representative of the magazine Choice was present as an observer at the panel tasting.

The assessment was in the form of a blind tasting whereby the panel did not know the source of the oil that is presented to them in plain unbranded receptacles.

The results of the panel's assessment are given in the table following the list of panel members.

Simon Field

Olive Business

Bob Barrett (Tel: 08 8303 6652)

Bob Barrett is a Lecturer in Olive Production and Marketing within the department of Horticulture, Viticulture and Oenology at the Waite campus of Adelaide University. He is an inaugural member of the Australian Olive Association tasting panel set up to obtain accreditation with the International Olive Oil Council and has more than 10 years experience on various sensory evalutation panels in both wine and oil. He has judged at a number of shows and at both the South Australian and Australian Olive Association olive oil competitions. Bob has coordinated and lectured at the Olive Workshops and Advanced Olive Workshops presented by the Department which have been successful in introducing corporate investors to the basics of olive production and marketing. A primary aim of these workshops has been to provide independent, unbiased information regarding olive oil production parameters, for used in development budgets prior to making investment decisions. Bob’s research interests include the action of browning enzymes on colour in both or oil and pickled olives.

Affiliations:

Bob is a director of Southern Olive Developments Proprietary Limited which has identified various olive oil investment opportunities. One of these is a project in the south east of South Australia in association with Agribusiness Project Management P/L which will operate as project manager. In connection with this development a contract for the sale of produce is being negotiated with Colovita Australia P/L. Bob is not a member of Olives South Australia or Australian Olive Association or any other olive organisation and as such has a somewhat independent status.

Rocco Bueti (Tel: 08 8723 2763; 0418 854 160)

I Rocco Bueti, own and run an Olive Grove of 1200 trees south of Adelaide. I am an active member of both the Olive South Australia and the Australian Olive Association. I am also one of fourteen people in Australia who have been trained by Dr Luciano DeGivancchino of the International Olive Oil Council in organoleptic judging of olive oils. This panel has had numerous training sessions in the past years to ensure that the panelist both achieve IOOC standards and accreditation. I have been a panelist on numerous occasions for the purpose of organoleptic judging of oils. Some being the 1997, 1998 and 1999 Australian Olive Awards, 1997, 1998 and 1999 Olives South Australia Olive Oil Awards. I have played an active role in holding Olive Oil tasting sessions with members of the Fleurieu Olive Group in South Australia, with the purpose being to train others in acknowledging the different characteristics and faults of olive oils. I have also travelled both here and overseas gaining valuable information and experience on both olive growing and organoleptic tasting of olive oils.

Colin Cooter (Tel: 08 8278 3998 (B); 0418 807 833)

• Part owner and wine maker in two wine companies
• Has completed formal training as a wine taster – Wine & Spirit Guild, London
• Completed formal training in organoleptic assessment of olive oils with Dr Luciano DeGivancchino
• A founding member of the Australian Olive Association Assessment Panel
• Has made olive oil for the past five seasons
• Panel member on three Olives South Australia Oil Shows
• Panel member on the AOA Oil Shows
• Appointed to the position of Head Judge on three occasions
• At harvest regularly provides assistance to other producers on extra virgin status and blending options

Graham Jones (Tel: 08 8303 6652)

Dr Graham Jones is Deputy Head and Senior Lecturer in Oenology in the Department of Horticulture, Viticulture and Oenology at the University of Adelaide. He teaches in the area of sensory evaluation of alcoholic beverages, has undertaken advanced wine assessment courses and is a founding member of the Australian Olive Association sensory assessment Panel.

Carol L’Heureux (Tel: 02 9631 5776)

During 1996, she participated in the first two olive schools sponsored by the Australian Olive Association Limited – Wagga Wagga, NSW and Roseworthy, SA.

In 1997, Carol undertook organoleptic training at the University of Adelaide Waite Institute under Dr Luciano DeGiovancchino, an expert brought in from Italy for the purpose. Carol was one of fourteen tasters to successfully complete the training conducted to the International Olive Oil Council standard. She has since conducted tasting sessions in Queensland, New South Wales, the ACT, Victoria and South Australia.

Carol has judged oils at several AOA National Awards, Olives South Australia Awards (head judge in the New Oils class 1999), and the Royal Agricultural Society of NSW Royal Easter Show 2000.

Carol has twice lectured at Charles Sturt University, Wagga Wagga Olive Training School, and at a regional school in Mildura. One of her blended oils won a gold medal at the prestigious Olives South Australia Show in 1999.

Chris Pegg (Tel: 08 8270 5780)

Broker and grower of olive oils. IOOC trained panellist for the sensory evaluation and judging olive oil and also a member of Australian Olive Association.

Established point Pass Fine Olive Oils, a grove development and marketing organisation with a paddock to plate philosophy and consultancy.

Winner of the AOA National Extra Virgin Olive Oil Show 2000. Best of Show and Gold in Class 4 for Pecas Wild olive oil.