158 Journal of Agriculture, Victoria. [10 March, 1917. 



SIDELIGHTS ON THE OLIVE OIL INDUSTRY. 



By H. Pye, Dookie Agricultural College. 



The probability tbat after the war Australia must be more self- 

 contained than it has been in the past, prompts me to write a more 

 discursive article on the olive oil industry, as applied to our conditions, 

 than the usual technical articles published on the subject. The ignorance 

 of the general public on the value of the olive is well known, and it 

 appears to me that every effort should be made to inform the community 

 at large, as well as the few whose business it is to know, of some prac- 

 tical benefits to be derived from a more intimate knowledge of the im- 

 portance of the olive in the sphere of domestic economy. 



I purpose giving some elementary information, as I am writing not 

 for experts, but for the general farmer, and, incidentally, the man in 

 the street interested in rural problems. 



The olive tree will grow in practically every part of Victoria, and 

 in almost all parts of Australia. In the more tropical parts the trees 

 will grow well, but will not, as a rule, bear satisfactory crops. It is not 

 likely large olive groves will be planted, as the labour conditions which 

 at present obtain check any move in that direction ; but if farmers can 

 be induced to plant an acre or more, mills could be erected in central 

 districts to which the fruit could be sent for oil extraction and pickling ; 

 though in the latter instance, owing to the' fruit being damaged in 

 transport, it would be better for the farmers and fruit-growers to pickle 

 the olives themselves. To make the pickling industry pay, the 

 popularizing of the olive as a food would need to be considered. For 

 home consumption a few olive trees would supply sufficient fruit for 

 pickling, and some for sale in the local town. When we consider that 

 from ancient days the Latin races and others have made the olive one 

 of the staple foods, it is surprising that its importance is not more 

 appreciated in a country where it grows to perfection. The green 

 pickled olive is eaten more as a condiment than as a food. The ripe 

 olive, on the other hand, meets both requirements. 



The olive tree is hardy, and, when once established, will live through 

 the droughts. It woidd act as a shade tree or a wind break, and it could 

 be grown alongside a boundary fence, thereby serving several purposes, 

 as well as producing an economic product in its fruit. It adds also to 

 the beauty of the landscape, and does not rob the soil as many other 

 trees do. 



Mr. L. Macdonald, of the Dookie Agricultural College, has published 

 excellent articles dealing with the planting and other technical matter, 

 and has also dealt with the problem affecting varieties. Over twenty 

 years ago I established the oil industry at Dookie College in its present 

 form. Several improvements could be recommended, especially the 

 utilizing of hydraulic pressure as a quicker means of extracting the 

 oil, and more of it. It is not generally known that the olive ripens its 

 fruit in the late autumn and winter. The knowledge of this may make 

 it practical for some farmers to grow tiie olive, as they may be less busy 

 then, and could deal with a small plantation with the home labour 



