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<pre>Agree, 100%.

P Caird wrote:

>
> Processing mature Manzanillo this season for example has been a mixed
> blessing but a worthwhile nonetheless. All of the fruit, from 4 different
> growers of 4 year old trees, resulted in 3 different types of oil.
> One (at
> 21%) was bitterly bitter, another (at 15%) was worthy only as a soap
> effort,
> the final two (also at 15%) produced a remarkable oil in organoleptic
> terms.
> The previous year I had processed the fruit from these same (latter) trees
> that ended up with an oil that Judy Ridgway adjudged worthy of
> inclusion in
> her new edition.

We processed olives from one grove with VERY ripe Manzanillo (MI a bit
over 5) which produced an oil that was reminiscent of sweet ripe apples
to taste. Yet, 3 weeks later, we processed another grove's harvest of
Manzanillo with a MI of 6.35 which produced an oil with a good flavour
and even some pungency at the finish! Got me stumped!! Any
suggestions???? ANYONE?

>
>
> Now it may be that the other trees (because of a variety of factors) may
> produce a good oil in the future or it may be that we could blend said oil
> with another to produce a well balanced oil but... there is no guarantee.

Yep, but ...

Cheers
John Attwood
Tamworth
(Northern) NSW Au
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