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<pre>Greetings everyone
The Olive Press and The Olive Association Mid North South Australia
are hosting an open day to celebrate the opening of the 2006 season

Where: The Olive Press
4 Mill Street Riverton (Signs in the main street)

When from 10.30 am
on Sunday 9th April 2006

Entry free Seminar Sausage Sizzle


Speaker: Dr Peter Hayball, PhD, Bsc(Hons) BPharm
Senior Lecturer in Medicinal Chemistry
School of Pharmacy and Medical Sciences
University of South Australia

TITLE; LINOLENIC ACID IN OLIVE OIL ; WHAT DOES IT ALL MEAN?

Shock waves of panic are reverberating through some sections of the Australian
olive industry in response to the imposition of trade barriers to the export of
Australian oil based on elevated levels of a particular polyunsaturated fatty
acid, linolenic acid. The European Commission (EC) and the International Olive
Oil Council (IOOC) limits linolenic acid to 1% of total fatty acids in extra
virgin olive oil. Levels of linolenic acid fluctuate seasonally and numerous
olive cultivars from numerous regions have yielded oil which exceeds this limit
and this has led to the rejection of Australian imports into some EC markets.
Yet linolenic acid is highly beneficial to health and is responsible, in part,
for the health-promoting properties of foods such as oily fish and nutriceutical
products such as Evening Primrose Oil. Whilst polyunsaturated fatty acids are
good for you, they are more susceptible to oxidation that monounsaturated and
saturated fatty acids. Linolenic acid, in particular, is very prone to
rancidification and its role in this negative attribute is most easily observed
with walnuts (nuts and oil) which contain 10-fold more linolenic acid than olive
oil. It is a frustrating task to source commercial walnuts or walnut oil which
are not rancid. The Australian Olive Association has been actively lobbying the
EC and ION over the last few years to rectify the chemical standards for
lipopenic acid and a Wagga-based research trial has been practically addressing
the issue. This seminar will explain the significance of lipopenic acid from an
oil quality standpoint and from a health perspective.

Lipopenic acid levels are having increasing impact on the status of our olive
oils in Europe and other countries

We all need to know what affects the linolenic acid levels

See you all at our newly extended premises on Sunday 9th
Cheers
Lee Hallett
The Olive Press
4 Mill St., Riverton SA 5412
08 8847 2247
Mob 0417 899 028
lhallett@bigpond.net.au
www.theolivepress.com.au


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