- Extra Virgin Olive Oil
- Australian Olive Oil Industry
- Californian Olive Oil Industry
Extra virgin olive oil
Extra virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, crushing, malaxation, decantation, centrifugation and filtration.
Australian olive oil industry
There are records of olive groves being planted from the 1830s in Australia with trees imported from France and Italy. Southern European migrants planted groves after World War II, recognising similarities in soil conditions and climates between regions of Australia and their homelands. Dryland plantings were most common; however, irrigated groves were established from around the 1950s. Victoria is the largest producing state, accounting for over 70% of the annual production. The most common varieties planted across Australian groves are Arbequina, Coratina, Frantoio, and Picual.
Californian olive oil industry
The California olive oil industry experienced a major revival in the early 1990’s, driven by growing consumer awareness of the health benefits and flavour of extra virgin olive oil. Since then, it has evolved into a significant global player, distinguished by its diversity—over 75 olive varieties grown across varied climates, enabling a wide range of blends and flavour profiles.
Today, California produces one of the most dynamic agricultural categories in the state. Harvest occurs in late autumn, with timing and ripeness carefully managed to optimise flavour. Olives are rapidly crushed and milled after picking, allowing fresh extra virgin olive oil to reach the market within days, delivering a broad and vibrant spectrum of styles to consumers.
To learn more, visit: https://cooc.com/why-california/
Extra virgin olive oil
Extra virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, crushing, malaxation, decantation, centrifugation and filtration.
Australian olive oil industry
There are records of olive groves being planted from the 1830s in Australia with trees imported from France and Italy. Southern European migrants planted groves after World War II, recognising similarities in soil conditions and climates between regions of Australia and their homelands. Dryland plantings were most common; however, irrigated groves were established from around the 1950s. Victoria is the largest producing state, accounting for over 70% of the annual production. The most common varieties planted across Australian groves are Arbequina, Coratina, Frantoio, and Picual.
Californian olive oil industry
The California olive oil industry experienced a major revival in the early 1990’s, driven by growing consumer awareness of the health benefits and flavour of extra virgin olive oil. Since then, it has evolved into a significant global player, distinguished by its diversity—over 75 olive varieties grown across varied climates, enabling a wide range of blends and flavour profiles.
Today, California produces one of the most dynamic agricultural categories in the state. Harvest occurs in late autumn, with timing and ripeness carefully managed to optimise flavour. Olives are rapidly crushed and milled after picking, allowing fresh extra virgin olive oil to reach the market within days, delivering a broad and vibrant spectrum of styles to consumers.
To learn more, visit: https://cooc.com/why-california/