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<pre>Professor Kaillis
Margaret and I have harvested and pickled our first table olives. UC13a6 and
Kalamata mainly. The 9 tonnes of manz/Miss went to Inverell with
the Corregiola and Sevillano. We now have oil, pickled olives, marinated olives,
tapenade and so forth available in the farm shop. Contact
details are:- 203 Fordwich Road, BROKE NSW 2330 phone (02) 679 1179, fax (02)
6579 1256, email
mail@fordwichfarm.com.au and what was the second
thing?
Regards
Graham White
Stan Kailis wrote:
> Dear All
>
> Firstly a cultural message. I recently held a workshop on Edible oils
> for a national science teachers conference. Of course I talked about the
> Mediterranean Diet ans olive oil.
>
> An interesting aspect was that on a show of hands - butter and olive oil
> were the two most popular edible oils!
>
> Secondly - regarding Koroneiki (small olive high oil content) or even
> Konservolia (large olive with a high oil content). These two cultivars
> have been overlooked and are worthy of planting particularly if one
> wishes to emulate the Greek Olive Oils. Greece loses a signifiant
> quantity of its olive oil to Italy where it is used to blend with other
> local and internationally sourced olive oils. This is lamented by the
> Greeks and they see it as tragedy that Cretan Olive Oils (Koroneiki),
> considered by the industry to be some of the best olive oils in the
> Mediterranean, lost in a blended bottle of oil.
>
> Thirdly - the current thinking in mechanical harvesting of vibrators and
> overhead harvesters are not the only ways. Some rationality has come in
> to play when growers realise that hand picked olives produce high
> quality oils. The Greeks have successfully used the compressed air rake
> system for harvesting successfully and if olives are crushed wothin a
> few days of harvest, low acid oils are produced.
>
> Fourthly as harvesting is a topic fo discussion. For table olives you
> can throw out the veiws that olive trees need a one meter clear trunk
> and that they cannot be machine harvested. A lot depends upon the
> variety and the processing method. Table olive trees should be kept low
> and wide, even with multiple trunks, so that harvesting can be
> undertaken without ladders. If you wish to prepare the unblemished Green
> Spanish Style olives or the Californian Black (artificial) then you have
> to hand pick. For the Konservolea, also called Volos (sometimes
> Wallace??) using pneumatic driven rakes is suitable and practical. Go
> to your local continental store and try some of these olives.
>
> Fifthly - The University of Western Australia and the Western Australian
> Chemistry Centre have been funded (RIRDC) to develop the Australian
> Table Olive Production Manual¿. This is a two year project which include
> the establishment of standards based on HACCP to be used by the
> industry, agencies and other stakeholders. Manal should be the premium
> olive reference for Australia.
>
> Year 1 July2000/2001- Draft Guidelines
> Year 2 July 2001/2002 Finished Manual
>
> Prof Stan Kailis
> The University of Western australia
>
> We wish to hear from those on this list who are growing table olives,
> interested in growing table olives, processing table olives, marketing
> table olives in Australia; and persons who are developing QA and HACCP
> programs for olives in Australia or the rest of the world.
>
> At this stage name, address, email, Fax, Telephone number is required so
> that we can make contact.
>
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