High-quality, sustainably produced olive oil is prized for its full flavour and myriad health benefits. Photo: BBR Agency.
The term ‘superfood’ gets thrown around a lot these days, but when it comes to the humble olive, there’s no question of its powerful status.
Even more powerful is the oil that comes from it.
Rich in antioxidants, vitamins and healthy fats, high-quality olive oil helps to lower cholesterol and blood pressure, bolster the immune system, and ultimately reduce the risk of obesity, diabetes, heart disease and other health conditions.
If you’re just in it for the flavour, that’s fine, too!
The International Olive Council works to promote olives and olive oil as healthy additions to any diet, increase public awareness about what quality oil looks like and empower responsible, sustainable producers around the world.
They aren’t the only fans of the humble olive.
You’re forgiven if you’ve never heard of it, but “oleotourism” is a thing. Meaning “olive oil tourism”, it has been booming across the Mediterranean region for decades.
If you’ve ever been on a wine tour, that’s probably your best point of reference. But alongside grove tours and paired tasting sessions, oleotourism brings in an amalgamation of history, culture, arts, gastronomy and wellness.
The International Olive Council supports the idea that oleotourism is key to educating the public about the origins of their food, which in turn leads to improved olive oil production from grove to plate.
It also creates a second tourist season in winter, during the olive harvest, once traditional Australian holiday tourists have returned home.
The International Olive Council is seeking to harmonise olive oil standards worldwide, benefiting all states, producers, traders and consumers. Photo: BBR Agency.
Having worked on the council for eight years, executive director Jaime Lillo is keen to enlighten Australian consumers about the olive tree’s unique products, starting in the nation’s capital.
“We want to promote the health, culinary, and cultural attributes of olive oil and set benchmarks for quality, authenticity and sustainability across the global olive industry,” he says.
“Virgin and extra-virgin olive oils are essentially juices derived from fruit and are not only delicious, but they are the healthiest and most sustainable oils that are currently available.
“They’re incredibly versatile – their innumerable varieties also offer a wide range of possibilities when creating a dish and seasoning it.”
Olive trees also capture carbon dioxide effectively and can thrive in low-fertility soil with less water than other crops, making them resilient fighters against climate change.
The council also wants to ensure consumers get what they pay for. In a market flooded with oils of varying quality, it’s important to know what you’re buying.
“The oil must be right, according to the label, so the consumers won’t be confused or misled,” Jaime says.
“When the consumer is well informed and asks for quality, this will bring change throughout the chain behind olive oil production and supply.”
Next time you reach for a bottle of olive oil, perhaps stop to read the label and consider the quality of what you’re eating. Your body will thank you!
Jump online to find out more about the humble olive, what quality olive oil looks like and the historic industry behind it at International Olive Council.
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