California Olive Oil Corporation

From: Spanish Olive Oil & Food Company S.L.
> address: Plaza de la Victoria No. 1, bajo, 18300, Loja, Granada, Spain.
> tel. 34-958430500. fax 34-958466173 e-mail
mundofarmacia@ctv.es
s.bruque.000@recol.es
jbadia@netflow.es

> We are very glad in introducing our company to all world wide profesional
> clients of olive oil. Our main working area is Internet for a faster and
> easy comunication, and in a few days we will introduce to all of you our
new
> Web page, from wich you could check our company and products.
>
> We represent and we are mostly supported by a wide number of Spanish Olive
> Oil producers, mostly of Adalucia area, the biggest world wide olive
> production area. Aditionally we represent other Spanish food products.
>
> Our company born with the aim of been a direct link between Spanish Olive
> Oil producers and the world wide clients, (importers, distribuitors,
> department stores, chains of restaurants, chains of hotels, etc, not
private
> consumers).
>
> We are able to supply almost any quantity of Olive Oil (minumun quantity
is
> requiered), with the taste characteristics (blind testing) that each
market
> demand, any kind of oil from extra virgin to refined, packing from bulk to
> small bottled and labels that any client could demand. We have our own
> brands and packing but OEM conditions are wellcome.
>
> We can manage all the logistic from the producer to the destination port
or
> warehouse (warehouse only in Europe), from EXWORK, FOB, C&F, CIF, etc, at
> your choice.
>
We sincerely wait to receive your demands.
Sincerely yours,
Jesus Sanchez-Aparicio, Sebastian Bruque, Javier Badia
Spanish Olive Oil & Food Company S.L.
Export Manager

We are very glad in introducing our company to all world wide
profesional clients of olive oil. Our main working area is Internet for a faster
and easy comunication, and in a few days we will introduce to all of you
our new Web page, from wich you could check our company and products.

We represent and we are mostly supported by a wide number of Spanish
Olive Oil producers, mostly of Adalucia area, the biggest world wide olive
production area. Aditionally we represent other Spanish food products.

Our company born with the aim of been a direct link between Spanish
Olive Oil producers and the world wide clients, (importers, distribuitors,
department stores, chains of restaurants, chains of hotels, etc, not
private consumers).

We are able to supply almost any quantity of Olive Oil (minumun quantity is requiered),
with the taste characteristics (blind testing) that each market demand, any kind of oil from extra virgin to refined, packing from
bulk to small bottled and labels that any client could demand. We have our own brands and packing but OEM conditions are wellcome.

We can manage all the logistic from the producer to the destination port or warehouse (warehouse only in Europe), from EXWORK, FOB, C&F, CIF,
etc, at your choice.
For any specific demand on quotation, please, contact us to the fax number

If you are looking for a map of the olive growing areas in Toscana ready to
the page web http://www.fi.cnr.it/arf/germoit.htm at the Institute for the
Propagation of Woody Plants - NRC for Tuscany in
Scandicci Florence province.

Dr.Giuseppe Ianni'
Istituto sulla Propagazione delle Specie Legnose
Consiglio Nazionale delle Ricerche
Via Ponte di Formicola,76
50018 SCANDICCI (FI)

Tel. +39 055 750340 / 055 754718 / 055 754280
Fax +39 055 755121
E-mail ianni@ipsl.fi.cnr.it
http://www.fi.cnr.it/ipsl/ipsl.htm
http://www.fi.cnr.it/arf/germoit.htm

Subject :Old subscriber -New participant

At the gentle urging of Sadoun I too have been motivated to come out of the
closet."Lurking" seems to be the term most used - sounds sinister if not
somewhat deviant!
My reluctance to be an active contributor is not through lack of interest
but my general ineptness when it comes to the computer. My kindergarten
keyboard skills certainly does not encourage my regular involvement.
I`m sure I could plant 20 olive trees in the time it will take to wrestle
this initial and small contribution to the screen - in fact, I would feel
far more comfortable.
At the end of last year when I thought I was emerging from 19th century
technology I now find I am still 100 years behind!
May I introduce myself. I am Alan Watt, friend, neighbour and business
partner of your regular correspondent Phil Bramley. Together we form TANJA
OLIVES on the coastal south-east corner of Australia (near Bega).
There are 1500 olives planted on my 100 acre property with ground prepared
for another 500 to be planted in the near future. A large number of
varieties are being trialed in a 'shotgun' approach to assess how each will
perform under local climatic and soil conditions. There are no olive grove
precedents in our area to act as some guide except for a few Colonial olive
trees ( of unknown variety ) about 150 years old planted by English
pioneers.Untended and now reaching about 10 metres in height they still bear
fruit on their near unreachable canopy.
Phil has already filled you in on much of TANJA OLIVES' future plans and
operations
While my computer writing is painfully slow my reading is not and I would
like to thank the many contributors who have offered opinion and advice on
numerous olive topics that have been so useful for a beginner like myself.
On a personal level both Peter Caird and Volker Piasta have generously given
their time and assistance for which I am most grateful.
Now that I have broken the ice I may, in the future, add to your mail.

Regards.

Alan Watt

I've been gone from the recent discussions due to other work, a number of
trips, and an occasional holiday. I note, in my absence, one subscriber's
reference to several weaknesses of California’s "Olive Production Manual".
As one of the editors, I thought some clarification in order.

First (and probably foremost), the University of California’s "Olive
Production Manual" was developed as a practical grower guide for table olive
culture in CALIFORNIA. Although much of the information in the manual
pertains to, and is useful for olives and their culture in general,
including elsewhere, the specifics, based on the five table olive CVs we
grow, were written for the California industry (99.9% of the California
industry is devoted to table olives) based on experimental (not
experiential) data developed here - so, by default, this is a table olive
production manual; in California it doesn't have to be specified as such.

One should not assume that all of the information contained in the manual
pertains to worldwide conditions or, especially the "oil" component of the
world industry. Due to the predominance of the table olive industry in
California, olive oil information is, by design limited in the manual,
albeit the information that does exist has an experimental data-base
developed in California for foundation. A revision of the manual containing
substantially more information for California olive growers (including more
on oil) is currently in progress and it is hoped the 2nd edition will be
ready by early summer (California summer) 2001.

The pollination component of the manual was criticized. I note comments
directed toward the manual such as "The totally misleading statement that
olives are mostly self fertile is repeated again and again as one author
copies the mistakes of the last" or "pollination is poorly covered". First,
I do not find the statement "olives are mostly self- fertile" anywhere in
the manual let alone being repeated "again and again as one author copies
the mistakes of the last". Those comments are simply untrue and reflect
naivety of what information the Olive Production Manual contains. Indeed,
the implicated need for cross-pollination is referenced on pg 35 "pollinizer
placement" and again on pg 54 "factors that reduce fruit set". Secondly, in
response to the statement that "pollination is poorly covered", there is
some truth to this. However, one needs to realize our industry is a table
olive industry. In California, table olive growers are paid based on fruit
size. Excessive crops result in small, low value fruit (sometimes worthless)
that don’t recover harvesting costs and poor cropping can be expected the
following year. The Manzanillo CV (predominant CV grown for table olives
here) has been estimated to produce upwards of 500,000 flowers here. One to
two percent fruit-set results in 3-4 short tons per acre (7.5 – 10 short
tons/ha) – crops exceeding this may have a predominance of small, low value
late maturing fruit forcing the trees to alternate bear. The California
literature often shows up to 2% fruit set of Manzanillo when
self-pollinated; indeed in California there are many examples of blocks of
single CV (Manzanillo) olive trees with a history of profitable table olive
production in areas where only Manzanillos are grown. Note however that the
University of California recommends either inclusion of a compatible
pollinizer CV with Manzanillo (i.e. Sevillano or Barouni - Mission and
Ascolano are not compatible with Manzanillo and vice versa) or provision for
application of supplemental pollen if needed based upon the grove’s past
history. The Olive Production Manual briefly discusses this on pg. 35 and
more pollination information will be added in the revised edition based on
the more recent California work of Cuevas and Polito in ’97 verifying the
work of Sibbett in ‘92. We recommend about 2 pollinizer trees per acre
(based on Griggs, et al work on pollen dissemination) – remember, Manzanillo
is the only CV we want to grow so we are not often interested in solid rows
of another CV.

Several references on olive pollination have been published relating
research done here with the California Manzanillo that we rely upon for
recommendation:

1. Cuevas, J. and V. S. Polito, 1997. COMPATIBILITY RELATIONSHIPS IN
"MANZANILLO" OLIVE. HortScience, Vol. 32(6), October.

2. Sibbett, S., V.S. Polito, L. Ferguson, 1992. EFFECT OF TOPICALLY APPLIED
"SEVILLANO" POLLEN ON NORMAL SEEDED AND PARTHENOCARPIC “SHOTBERRY” FRUIT SET
OF "MANZANILLO" OLIVE. HortTechnology 2:228-230.

3. Griggs, W.H., H.T. Hartmann, M.V. Bradley, B.T. Iwakiri, and J.E.
Whisler, 1975. OLIVE POLLINATION IN CALIFORNIA. California Agricultural
Experiment Station bulletin 869.

4. Bradley, M.V., W.H. Griggs, and H.T. Hartmann, 1961. POLLINATION OF
OLIVES UNDER VARYING TEMPERATURE CONDITIONS. California Agriculture, March.

Many of the pollination questions raised in this forum have been researched
for the CVs grown for table fruit in California and are referenced in these
papers (e.g. distance pollen moves; role of bees; CV cross compatibility,
etc.). In general, there is universal agreement that olive fruit set is
improved with cross pollination – California is no exception as we generally
recommend pollinizers for the California Manzanillo. However, as California
is an example, local experience and experiment should prevail and guide
recommendation.

Steve Sibbett
U.C. Farm Advisor
Phone - office 559.733.6486
Mobil 559.280.0666
FAX 559.734.2708

I know I'm new o the list, but I would appreciate it if the people
posting were to identify their affiliation (where they are employed,
if relevant, OR at leats their country of origin in their posting. It
is common practice for users of the newsgroups to identify themselves
in their signature block with their location.

This would be really helpful to others in the group. We could work out
whether the information given is relevant to our situation by the
point of origin of the writer.

For example, I read a message from Roger Farquhar and wonder whether
there is a relevance to me (here in Oz) or is he talking Northern
hemisphere?

How about it, folks? Could the new users be given this small
assistance, or are you trying to construct an insiders club? {;^))

Thanks
John Attwood
Chairman
Oxley Olive Cooperative
Tamworth Australia.

Hello every one,

Before contributing to olive topics, I would like to wish you all a merry
christmas, many happy returns and a coming year full of olive successes, joy and
satisfaction.

Although, for quite some time, I have not been sharing your most interesting
discussions but have not missed a single posting and there were couple of
subjects that I really wished to have the time to jump into the pool. Leaf
analyses was one for sure.

I could not really miss the current interesting discussion on the subject of
"Poor Fruit Set" so here are my thoughts.

To the egroup

I am wondering if any of you have heard bad or good things about the Barnea
olive tree. I am currently trying to promote the Barnea tree for Agrolive
and would like to hear your thoughts.

Tracy

The latest issue of Cuisine magazine www.cuisine.co.nz
has a review of some 24 olive producers.
While all of their oil are low in acidity it would be fair to say that the
overall balance and taste was disappointing.
To quote " The majority of oils have little olive aroma and even less of a
noticeable olive taste.
Could this be the general age
of the trees or something like irrigation which reaserch suggests more fruit set
while keeping acidity low.
Thoughts please
William McNab