Lessons in Australian olive oil with Pukara Estate

Off the back of our pasta-making and Passata Day, Angie Sceats of Hunter Valley olive oil producers Pukara Estate gives us the lowdown on all things olive oil in Australia.How is olive oil made?A mechanical harvester shakes the olives from the tree, which avoids bruising the fruit and keeps the olives off the ground, ensuring they are clean and in prime condition. The olives are then taken directly to our press in 500 kilo fruit bins, processed within a matter of hours. The fruit is then weighed and passed through a leaf remover, washed and crushed. The entire olive, skins, pits and flesh are crushed. The paste produced is then malaxed - gently mixing and kneading the paste – which typically takes 20-30 minutes until the oil starts to separate from the paste. The paste is then pumped into a decanter, which separates the oil from the residual solids (pomace) and vegetable water from the oil by centrifuging the mixture with a rapid spinning motion. The waste pomace and water is then removed - at Pukara we re-use this organic waste throughout the grove as compost. The separated oil is passed through a vertical separator again to remove any residual water and solids, then it is stored for around six to 2 hours in a settling tank.For long-term storage, the oil is then transferred to stainless steel storage tanks to reduce the impact of UV light, in a climate-controlled warehouse to minimize the negative impact of temperature fluctuation. Periodically, the storage tanks are injected with nitrogen gas to displace the oxygen in the "head space" of the storage tanks, which reduces oxidation of the oil. All Pukara Estate Extra Virgin Olive Oils are then bottled "on demand" to ensure the oil is as fresh as possible before being bottled, warehoused and dispatched.When are olives usually harvested and processed in Australia?The timing is dependent on the weather and location. However, at Pukara we harvest at some point between late April and early May. This takes roughly 10-14 days. We pick all day, then crush the olives 24 hours a day for the entire duration for the harvest period. As with any fruit, olives start to deteriorate as soon as you pick them off the tree, so it's important to press them as soon as you can. It's a busy and tiring period for all involved!Where are the main olive oil producing areas in Australia?The largest olive grove is situated in Victoria, but South Australia and Western Australia's southwest region are amongst the largest olive growing regions in Australia.Are Australian olive oils typically good quality?We have the ability to produce high quality olive oils and ensure they're made available to Australian consumers. The majority of good European oils are consumed in Europe, not shipped to Australia. Unfortunately, the imports we receive are often of a much lower quality.Do Australian climates or soil types impact the flavours found in olive oil?Yes, just like wine the terroir makes a difference to the flavour characteristics in the end product. That is why you'll notice olive oils made from olives grown at a high altitude taste very different to low altitudes.When tasting an olive oil, how can you tell if it's good quality?I would always suggest that it should have an element of balanced flavour and freshness. I believe a good oil should always leave you with a pleasant, clean taste in your mouth - not an oily, fatty sensation. If it tastes fresh and flavoursome, you can't really go wrong.What kind of aromas/flavours can be found in Pukara Estate olive oils?Due to our olive varieties, climate and harvest timing, our oils can have a range of aromas and flavours – anything like tomato, banana, green grass, almond, butter, pepper, floral, apple, or herbaceous characters are expressed in different oils of ours. All our olive oils are a blend of different varieties, so each has a complex flavour and layers of differing aromas.What's your favourite Pukara Estate olive oil and why? How do you like to use it?Premium Robust is my preferred choice. I personally enjoy the freshness, grassy, peppery, herbaceous style of oil. However, Pukara produce a range of flavoured olive oils, which are great for adding extra flavours to a dish. I love roasting vegetables in our Herb Olive Oil, and especially love the Wasabi Oil over a smoked trout salad!