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Mudgee Olives Association
Accreditation
Mudgee Olives Association Accreditation:
The purpose of accreditation is to ensure that the olive oils bearing
the Mudgee Olives Accreditation is “quality above all else”.
Our aim is to produce extra virgin olive oils that are world class and
any oil bearing our quality standard can match any extra virgin olive oil
from around the world.
Mudgee extra virgin olive oils are produced in limited quantities and
consumers can be assured that any oil bearing the accreditation symbol
are true to their place of origin and meet strict chemical and organoleptic
parameters.
So when you buy an extra virgin olive oil ask if it is a Mudgee accredited
extra virgin olive oil. If it is, it will have the green and purple triangle
with the Mudgee Olives Association logo on the bottle.
The accreditation programme operates in 2005.
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The fruit used in the extra virgin olive oil must be grown in the
now defined Mudgee Region.
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The olive oil will be assessed by a panel of judges who have received
training in the assessment of extra virgin olive oil and who are endorsed
by the Moderator of the Mudgee Olives Association Organoleptic Tasting
Panel.
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In addition to the Organoleptic Tasting Panel assessment, the said
olive oil will be subject to a chemical assessment to be conducted
by NSW Agriculture, to determine if the extra virgin olive oil meets
the following criteria :
- a free fatty acid level of no more than 0.5%
- a peroxide value of no more than 12
- polyphenol level of at least 100 parts/million
 The
levels nominated above will continue to be assessed in light of the requirements
of the Organoleptic Tasting Panel in conjunction with NSW Agriculture in
future years.
The Mudgee Olives Association has established the chemical
analyses in conjunction with Dr Rod Mailer, Principal Research Scientist,
Wagga Wagga Agricultural Institute.
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A Mudgee Olives Association logo will be issued at a cost
to be determined and used for all accredited extra virgin
olive oils where the participant so wishes.
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It will be an offence to falsely use any logo of the Mudgee
Olives Association, which will be covered by a registered trade
mark.
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All accredited extra virgin olive oils will be promoted by the Mudgee
Olives Association, where the participant agrees to
this course of action.
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All promotion will be at the discretion of the Executive Committee
of the Mudgee Olives Association.
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'The streets are becoming
empty. The Agora has been deserted for hours. As the warm
balmy night closes over the city the house doors are shut
fast, to open only for the returning master or his guests,
bidden to dinner.
Olive
Oil- no latter-day article will exactly correspond to it.
First of all it takes the place of butter as the proper
condiment to prevent the bread from being tasteless. It
enters into every dish. The most versatile cook will be
lost without it. Again, at the gymnasium we have seen its
great importance to the athletes and bathers. It is therefore
the Hellenic substitute for soap. Lastly, it fills the
lamps, which swing over every dining board. It takes the
place of electricity, gas, or petroleum. No wonder Athens
is proud of her olive trees. If she has to import her grain,
she has a surplus for export of one of the three great
essentials of Grecian life.'
A Day in Old Athens, William Stearns Davis,
Professor of Ancient History in the University
of Minnesota
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