<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Scott,

We have only oil varieties such as Leccino, Moraiolo and Frantoio
in production although we have planted half a dozen table varieties. We
pickle the oil varieties (usually the Tunisian dry salt method with
rosemary) and find them excellent but they would be useless
commercially as they are too small and there is too much sucking and
spitting of pips for the average buyer in spite of the fact that we
select the largest fruit. We also use the fresh olives - untreated - in
traditional Italian dishes. Sometimes we freeze them to extend the
season.

Cheers Brian Chatterton.
</pre>
</td></tr></table>