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<pre>When we wrote our book various publishers warned us that Australians and
New Zealanders were very sensitive about advice from people living
outside the country. For this reason we tried to make it as low key as
possible. You have been warned. Delete now if you are a sensitive soul.

Why are Australians and New Zealanders starting at the bottom of the
list of olive oil varieties?

It seems to me that the way to select a variety is to start at the top
with the best known varieties for quality olive oil and see if they are
adapted to Oz and NZ conditions. If not work down the list.

What is actually happening is that growers seem to be working from the
bottom of the list of options with obscure or so called dual purpose
varieties and hoping that they may turn out well in the southern
hemisphere in spite of the fact they have failed to make a name for
themselves in the major olive oil growing regions. Is it something to do
with the gravity in the south being the other way round?

Of course this may work. Pinus radiata and Shiraz are fairly obscure
trees and vines in US and France (or at least they were when they were
grown first in Oz and NZ) that Oz and NZ have turned into world beaters
but I'm not sure that starting that way is the best method of developing
the olive oil industry.

Cheers Brian Chatterton.


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