Kailis, S.G., & Sweeney, S. 2002 Olives in Australia.. Acta Horticulturae 586: 385-388.

Notes: [Proceedings of the 4th International Symposium on Olive Growing, Valenzano, Italy, 25-30 September, 2000. Volume 1. Vitagliano, C. & Martelli, G. P. (Ed.)] An olive industry is developing in Australia. Olive oil is popular in Australia because of its health benefits, Mediterranean links and commercial potential. Australian olive markets are dominated by imported products. By 2010, Australia wants to be acknowledged as a global producer of quality olive products. Olive oil production is set to expand to nearly half the volume of imported olive oils within 5 years. Industries, universities and government agencies undertake olive research and development. The Australian Olive Association has a 5-year industry plan. Olive orchards, some within vineyards, range from 10-500 ha. Establishment involves decisions on site selection, planting stock and horticultural technologies. Australian-propagated trees, trained in a vase-shape, are used. Varietal authenticity and suitability are still in question. Quarantine protocols are in place permitting import of high-health olive trees from Italy and Israel. New groves are irrigated with some fertigated. Interrows are managed by mowing, planting cover crops, spraying herbicides or tilling. Organic olive growing is popular. Pests and diseases include black scale [Saissetia oleae], peacock spot [Spilocaea oleaginea] and olive lace bug [? Eteoneus sigilatus] in humid conditions, curculio-weevil, wild birds and animals and to a lesser extent Phytophthora and nematodes. Olive fly [Bactrocera oleae], olive moth [Prays oleae] and olive knot [Pseudomonas savastanoi] have never been found in Australia. Olives are picked manually, but with future crops, mechanical harvesting is anticipated. Australian olive oils are produced in modern plants or by traditional pressing. Several table olive-processing plants have been established. Australian efforts are being directed towards high quality olive products for the domestic and international markets. Expectations are that existing imports will persist because of purchasing habits by Australians loyal to traditional olive products. An economic study has indicated that at $4/litre, the cost-benefit ratio at 7% was 1.46 with a break even after 12 years. Risks are climate, international prices and domestic supply. Competition for natural resources with other industries is a threat.