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<pre>I have been paying more attention to the colour of the olives at harvest in
recent years because of the great interest among growers in Australian and
NZ.
Last year we had the best ever yield of fresh fruit and also of oil. The
Leccino and Moraiolo were mainly black at harvest but not the flesh. The
Frantoio were only partially coloured and many totally green fruit. They
seemed to vary more from tree to tree and on different parts of the same
tree. Other varieties that I cannot find out the names of were not coloured
at all. These green varieties were still picked as they were mature
according to our fruit-fall system.
Following such a good crop we are not expecting too much this year and
flowering is not particularly thick - still there is a long way to go yet.

Cheers Brian Chatterton.
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