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<pre>Regarding the size of table olives - I am ammazed at what attracts the
consumer.

¥ Arbeqina olives are prized by the Spaniards - the olive has little
flesh, but the stone is round and moves easily in the mouth - of course
sucking on this brings out the salt and bitters.

¥ The Ligurian Olives are also small - and in Australia they fetch
around $100/Kg

¥ When I was in Crete - Koroneiki olives were procesed black for Greek
salads

¥ I have also processed fully ripe Leccino olives in Leccino Olive oil -
eat the olives and pour the oil onto the salad.

¥ Last year I processed about 20kg of half ripe Frantoio.

¥ Washed overnight to get dust and leaves out
¥ Made a 10% salt solution 1Kg/10 litres water
¥ Left them for 6 months

I brought them out at the olive school to show the effect of 6 month
salting - and one of the guests speakers - Catherine Ferrari (European
Food - importers) - sampled them and exclaimed - where did you get these
Ligurian olives?!

But I must agree with Brian - whether there would be the supply/demand
for these in major supermarkets or on the international market as a
commercial enterprise is doubtful.

Stan Kailis
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