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<pre>> I've had no problem with black manzanillo, other than a tendency for them
to
> lose colour once pickled and turn a drab looking browny colour. The brine
> solution goes purple!

Mike

My experience is not dissimilar. All green olives in brine create a
brownish solution. All black olives create a purplish solution. Merely the
leeching of the colour from the olive.

If you want a black coloured olive try super oxygenation (as they do for
pizza type olives). If you want olives to remain really green try bicarb
soda.

But instead of oxygenation, brine, caustic or whatever, try heat cured
olives. A lot safer, quicker and purer than any other method. Works as
well with green as it does with black or anything in between. Stan K has
posted quite a few notices previously on this method and we have been doing
it commercially for 3 years.

Australia can turn the tables on usual world production of 20% evoo:80% vo
to 80% evoo: 20% vo. We can do the same with table olives as well. ie
produce high quality olives without chemicals of any sort. Maybe then we
could have a place in the world market for our cured table olives. Maybe.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157





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