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<pre>David,
At the recent oilve pickling day held in the Hunter, Prof Kailis handed
around a summary of cvs available for pickling, including the "type" of
pickling usually done. In that he shows Manzanillo as being useable for
Green and Black pickling.

We have pickled b;ack olives as "Naturally black ripe" olives, and also
as "Dry salt cured" black olives. No different treatment is required,
except that the time required for the process to complete is, naturally,
shorter than for green. The two should NOT be mixed in the same
container, as it is damn near impossible to separate them as they "work"
at different rates.

Give them a go, they are fab!

Have you "done" a Kailis workshop?? Well worth the time and effort!!
Absolutely guaranteed! He is planning another in the Hunter region
sometime soon (not sure when, though). Keep your eyes open for one.

Cheers
JohnAttwood
Tamworth
(Northern) NSW Au

David & Trish Wilson wrote:

> Happy harvest to all,
> We have heard conflicting reports on
> pickling black manzanillos. Stan Kailis has been quoted as saying to
> only pickle green manzanillos which is fine except that a lot of ours
> are already black.
> Has anyone had experience with black manzanillos and did you treat
> them any different from green or slightly coloured ones.
> Regards
> David Wilson
> Glenlee Olive Grove NSW
>
>
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