Producing Table Olives
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
What people are saying - Write a review
We haven't found any reviews in the usual places.
acetic acid Australian table olive black olives brine brine pH buds chemical consumers containers debittering destoned dried olives ensure fermentation brine fertilisers flavour Flesh:Stone ratio flower food grade Frantoio green-ripe olives growers growth harvesting herbs and spices irrigation Kalamata Kalamata olives Kalamata-style lactic acid bacteria Lactobacillus leaf lye treated lye treatment Manzanilla maturation method microbiological microorganisms naturally black-ripe olives nitrogen nutrients nutritional Oil content oleuropein olive fruit Olive Fruit Fly olive growing olive oil olive orchard olive pastes olive trees olive varieties olives in brine organisms organoleptic packing solution pasteurisation planting potable water potassium processed olives processed table olives processors pruning reduce roots salt levels salt-dried sample skin sodium chloride sodium hydroxide soil spoilage sprays starter culture stone storage stuffed sugars table olive processing table olive production tanks tapenades temperatures turning colour olives Verdale vinegar w/v salt Western Australia yeasts
Page 313 - Mekuria, GT, Collins, GG and Sedgley, M. (1999) Genetic variability between different accessions of some common commercial olive cultivars. Journal of Horticultural Science and Biotechnology 74, 309-314.
Page 305 - IUPAC gas chromatographic method for determination of fatty acid composition. Collaborative study.
Page 313 - J. (1995). Involvement of copper and zinc ions in green staining of table olives of the variety Gordal.
Page 307 - Garcia, P., Garrido Fernandez, A., Duran Quintana, MC, 1993. Microflora of the aerobic preservation of directly brined green olives from Hojiblanca cultivar. J. Appl.
Page 299 - Gimeno, O. (1999). Effects of single and combined ozonation with hydrogen peroxide or UV radiation on the chemical degradation and biodegradability of debittering table olive industrial wastewaters. Water Research 33(3), 723-732.