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<pre>Olive Society of Palestine

The society was established and located in Qalqilia District-West Bank
–Palestine



Objectives:-

-To help the Palestinian olive farmers through agricultural guidance , planting
fertilization, picking up, and pressing

-To examine the possibility of processing and packing oil and olive for export.

- setting up an exhibition , part of which is commercial to sell all the
products of olive such as kitchen appliances, embroideries, soap, shaving
pastes, tooth pastes, wooden works.

-The society is looking forward to exchanging experiences and visits with
societies of similar activities , moreover we are in need of sending a student
from our District to one of the European universities to study science relating
to olive.

Kindly be in formed that since we are a newly set up society , we need your
support and help.

The Palestinian farmer deserves your attention and care due to the prevailing
catastrophic conditions.

Awaiting your contact.

We thank you in a advance for youre prospective help.



Yaser ali





www.palolives.com

palolives@...

palolives@...

info@...







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<pre>I am working on a project with a few of my friends to market extra virgin olive
oil, natural soap and cosmetic products strictly traditionally home made. We
have selected 4 villages and already started the inspection of the products
through the families of the villages. Each house is producing around 200-300
kgs. Acidity is between 0.3-0.6. The soaps and cosmetic products will also be
produced in these villages with limited amount with our formulas and after the
inspection will be hand made packed and labelled.

Would you please be so kind to give me your ideas and ways to market my product
to eligible destinations in the world.

The production will be selective oils of agenean region of Turkey.

Best regards
Gokhan Orucoglu
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<pre>I am manager of an olive oil company from palestine



iwould like to know information about filing machines olive oil according to
the size , price , ability bowr , and how to transport the machines to
palestine or israel.

with our respect



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<pre>Marcello,

You are near to two excellent centres at Perugia University and
Spoleto Research centre that are much better equipped to give you
advice than I am. Dr Giorgio Pannelli at Spoleto is a practical expert
which is quite rare and could help you a great deal.

My advice for what it is worth is to plant some Leccino but if you can
get the cultivar Minerva they are more frost resistant which is a
problem at 450 m. The Leccino cultivar provides a good yield and has
the reputation of being hardy - that is resistant to cold and tough
soil conditions. The disadvantage (maybe) is that is should be picked
early as the flavour components decline during November and early
December. Late picked Leccino oil is bland. Early picking is a problem
with mechanical shakers as the attachment force is too great.

Include also Frantoio - another classic Umbrian and Tuscan variety.
Excellent quality oil and flavour declines more slowly with later
picking than Leccino. Ideal mid season (mid November) Good quality oil
and lower attachment force makes shakers a possibility.

Moriaolo is the other classic variety. More Umbrian than Tuscan. I am
hooked on Moriaolo oil and the colour is usually greener than Frantoio.
It probably holds its flavour even better than Frantoio but there is
not a lot in it. The disadvantage is that the attachment force is
higher and mechanical picking has to be later.

I would put the trees in at 6X6 or 5X5 if you have good deep soil but
certainly no closer than 5X5 unless you are going to prune them as
monoconical trees. The research coming through is that the polyconical
form is more practical and close planting of polyconical trees makes
harvesting and other work difficult.

I would also use a combination of Italian and Australian/ New Zealand
ideas for the planting. As you know the Italian planting have always
been mixed to obtain good pollination. The Oz/NZ growers have come from
a vine tradition and find such mixed plantings unorganised and messy.
Combining the two is the best. Put in a few rows of Leccino then some
of Frantoio and then Moriaolo. The result is that all varieties are
still within 60 m of each other but picking the varieties separately is
easier. I still think you will mix the oil but if you pick the Leccino
first, then the Frantoio and then the Moriaolo (particularly if you use
shakers) you will get the best combination of quality and recovery.

I am not far away at Castel di Fiori in the Comune of Montegabbione.

Cheers Brian Chatterton.
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