Home' Grower : April 2012 Contents The South Australian Grower -- April 2012
His company is staying proactive. In late March,
it held a number of processing courses and a field
day together with the AOA and Olives SA to keep
Mr Papalia said small growers should employ old
and new marketing techniques.
"Find a local weekend market you can join, and
get onto the internet, which is the way of the
future," he said.
Bovalina markets products through social media
such as Facebook and Twitter.
"We encourage people to follow us (and) now
and then throw a one-liner in there," Mr Papalia
"We market specials online."
One small grower using a mix of old and new
marketing techniques is Marie Dick, owner-
operator of Hickor y's Run Olive Grove in the
Selling from the cellar door, she maintains a
strong clientele through a slick business website.
"We value-added from day one -- organic, and by
using stoneware jars and glass bottles different from
normal olive-oil containers. We do infused oils as
well," Ms Dick said.
"People can taste the difference."
• continued from page 14
Show of support on the field
By JULIE PAUL
TO keep growers in the loop
on industry issues, grower-
processor Anthony Papalia,
Bovalina Olive Oil, decided to
organise the Olive Field Day last
month at their property, Penfield
The family operated company
produces its own oil and acts as a
one-stop-shop for other growers as
its centrally located premises are
used to cr ush, process, store and
bottle oil on a contract basis.
Bovalina has the capacity to store
110,000 litres in stainless steel, and
up to 130,000L in tanks.
Mr Papalia hoped the field day
would help growers maintain an
optimistic outlook during a
challenging time and be aware of
support within the industry.
"We had some excellent speakers
and many exhibitors from
companies associated with the olive
industry, and I'm very grateful that
they all made themselves available
for us," he said.
He said growers found it hard to
accept that top-quality oil was
fetching such low prices.
"Our quality is second to none,
given our climate, young trees and
the highest standards of handling
and processing. It's just a matter of
getting that message out to our
consumers," Mr Papalia said.
"But people are beginning to
appreciate the oil. We are seeing
olive oil take its place on the dining
table and in the kitchen more often
-- it's become a 'use every day'
Olive Field Day coordinator Anthony Papalia at the Bovalina Olive
Oil Group's processing plant.
Steve Barilla and Peter Commisso, Barilla Olive
John Lindsay, Greentech International sales
manager, with Geoff Zerk, Lyndoch Motors.
Sarah Ward with John Kipa, Kipas Olive
Harvesting, and Zac Kyriacou, Verdale Olive Estate.
Carmine, Angelo and Anthony Papalia.
Nicole Caruso, Plasdene
Adrian Walsh, Contrak Container Company,
with Kent Hallett, OOPS Olive Oil Packaging
Leon Atsalis, Director, Eclipse
Jeremy Karlovsky, Green
Technology Sales, Pellenc Australia.
Barry Astley-Turner, Aird Innovations in
Chemistry, with Will Tilly, Marketing.
The Olive Centre national sales manager Bob
Ware with Bovalina Olive Oil director Carmine
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