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<pre>> Any use for frosted olives, like for example, can it be made into an olive
> paste? Thanks.

In Argentina (and elsewhere) frosted fruit (that brown mushy fruit) is
picked as quickly as possible and then processed. My experience has been
with Verdale (+50% damaged and brown) produced an equable oil in 2000. This
year, with widespread frosts in out part, I have done a Barnea press with
15%+ badly damaged fruit. The oil produced was an attractively piquant
on the nose and a pleasant palate without much depth.

Today I did a 400kg batch of 90% badly damaged fruit, Coreggiola, from 3
year old trees and gained 15% oil (I think they must have all been quite
green before the frosts) which was musty & fusty in aroma and on the palate
just bearable. Rubbish in, rubbish out. The oil would still be quite good
for some culinary purposes and would make great soap.

I am doing a 10T crush of Barnea next week with about 5% damage and I expect
to find it more than acceptable.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157




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