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<pre>I have ceased lurking for the moment
I found interesting info on storing olives from CSIRO/Sydney Postharvest Lab
on www.postharvest.com.au/Olive_Fresh.htm
This gives criteria for optimum storage and acceptable storage
I process a lot of olives that have been in cold storage for up to a week,
but only the temperature is controlled.
Providing they are in shallow aerated trays I don't have a problem except
when they have not been returned to ambient before delivery and then only
when the days are really cold

Lee Hallett
The Olive Press
Riverton SA 5412
Ph 8847 2247
www.theolivepress.com.au
----- Original Message -----
From: "John Attwood" <johnat@...>
To: <OliveOil@yahoogroups.com>
Sent: Wednesday, November 06, 2002 7:40 PM
Subject: Re: [OliveOil] storing for a week


> Peter,
> Like Peter Caird, I would counsel against using water. It will tend to
> soak into the fruit, possibly causing problems with the later processing
> because of the additional moisture content. There is some suggestion
> that there is a percentage oil/water mix below which the emulsion is
> difficult to "break", making it hard to get the oil out of the
> oil/water/pulp mix.
>
> Some local processors have had some success with coolroom storage of
> fruit so long as the tempereture is constant (within reasonable limits)
> and the humidity is up a bit. I cannot be more specific, as the problem
> doesn't arise here with our small press.
>
> Good luck with your harvest.
>
> John Attwood
> Tamworth
> (Northern) NSW Au
>
> pdlikeit@... wrote:
>
> > I picked 600lbs yesterday and I need about 2400lbs before I can get them
> > pressed , can I store them some how for a week say in cold storage or
> > underwater
> > Peter in Napa Calif.
> >
> >
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> >
> >
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</pre>
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