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<pre>Also Gino- same press as Bill Kearney -we try to work on 18 to 22 degrees
storage for the oil and the fruit cool room temperature and would like to steer
well away from the cold room if possible -I don't know about other people but
we have tasted oil from olives stored in cool rooms and we feel sometimes
the quality is compromised? We have a small mat press that can take small
quantities - this has advantages and disadvantages. Of course, as bill says,
this is not always ecomonical or practical to get the olives off the tree then
to the press the same day. It is a cottage industry luxury- but next year-who
knows?We have thought long and hard up here about cellars, straw bale rooms
but haven't found the ideal yet. We have found too that allowing the fruit to
breath well in small non compacted containers is probably the most important
thing. I think fruit storage is an important issue for all of us in terms of
quality not just a Olive Care issue.

Megan Seiler
Murgon


Bill Kearney wrote:

> Gino
> Hello from out here in Murgon....Long time no see
> We haer havve been working on as shorter time as possible.. ie a couple of
> hours is ideal. However not always practical. In the cooler months we have
> decided that 12 to 14 hours is ok. Storing olives in the S Qld warmth is
> not considered desireable. One of our growers had stored fruit under a cool
> verandah for a day prior to bringing it in....too long and tasted rancid..we
> had to sell it to Bryan for soap.
>
> Hope this is of help.
>
> Love and kisses
>
> Bill
> ----- Original Message -----
> From: <russog@dpi.qld.gov.au>
> To: <OliveOil@yahoogroups.com>
> Sent: Thursday, August 23, 2001 4:51 PM
> Subject: [OliveOil] INFORMATION REQUIRED ON STORAGE TEMPERATURES
>
> > Could anyone in Australia or overseas please supply me with
> > information pertaining to storage temperatures and holding periods
> > for olives intended to be processed for oil
> > What temperature do you hold or have been holding olives at while
> > waiting to be processed?
> > And
> > What period of time have most processors being experiencing for
> > harvested olives to the time of crushing?
> >
> > I would appreciate any information on the above questions
> >
> > Cheers
> > Gino Russo
> > Senior Quality Assurance Consultant
> > Queensland Department of Primary Industries
> >
> >
> >
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</pre>
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