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<pre><< So the question is : which other oil species, and are they available? I
have space for another 300 or so trees.>>

Mike,

With the disclaimer that we're in California, you're in Australia, and the
differences in soil, water, etc., might be too much to give this info any
credence, here ya go....

The people who seem to be winning the awards recently are, for the most
part, planting a combination of 3 or 4 of the following: Leccino, Frantoio,
Pendolino and Maurino. Go to
http://www.oliveoilsource.com/varietalsfreame.htm for more info on the
specifics of the trees, but the general mix seems to be 40% Leccino, 40%
Frantoio, and 20% of a mix of Pendolino and/or Maurino, as these last two
are good pollenators for the first two. Again, the web site listed above
gives more information.

While the table olive industry is older here (by "new world" standards, I
hasten to amend), the gourmet olive oil industry is still in it's infancy.
But we're starting to take home some medals at the competitions in Italy.
Hey...those trees can't be THAT bad a combo if they're doing that, eh?

Hope this was marginally helpful. <S> Y'all have a great weekend!

Antony
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