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<pre>Hello folks,

Just a note. Here in Israel the Barnea seems to do pretty well. This is we
were able to pick the olives black, and let them stay in the mixing trough
for an extra 20 minutes getting the paste up to about 33-34 degrees. The
oil came out light brown almost white and within a week or two gave a
beautiful golden yellow color. The taste and smell are quite good. While I
may agree that it lacks enough balance, when consumed with all types of
food people are very satisfied.

Tracey,

> You have no doubt read the few pages in our book "Discovering oil"
>devoted to Barnea. Since then I have tasted more NZ Barnea and have
>found that some growers are getting round the "bland Barnea" problem
>through extremely early picking. It certainly works. The oil has a bite.
>The problem is lack of balance. Some one in this group descibed severe
>burns (or at least the sensation) to the back of the throat after
>tasting an oil. That is an exaggeration but without fruit to carry it
>on the palate bitterness alone is not pleasant.
>
>Why are Australians and New Zealanders so interested in such an obscure
>variety?
>
>Quality is important but also perceptions of quality. Take a leaf out
>of the wine industry book. There are plenty of excellent wine grapes
>that are not the French (mostly) famous dozen but Australia and NZ are
>not major players in the world wine scene and are not going to convince
>the world of the merits of excellent but obscure varieties.
>
>Would it not be simpler to plant olive oil varieties with a proven track
>record of quality rather than obscure varieties from Israel, California
>and Ozzie ones that have lost their pedigree?
>
>
>Cheers Brian Chatterton
>
>
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