Hi,

As requested a brief "Who am I"

As mentioned before I live in South Africa, and stay in a very small village
called Riebeeck Kasteel that is in the province of the Western Cape. The
village was first established in 1668 as an agricultural post to supply
vegetables for the ships going around the Cape.

The area is mainly agricultural, grapes (wine and table), wheat, and more
recently (1978) Olives

My wife and I run a business called the Riebeeck Olive Boutique that
produces Olive Oil and we also produce a range of other Olive based
products. Table Olives, cosmetics etc.

We purchased our first press (Oliomio 50) two seasons ago and have gone from
strength to strength, we are about to take delivery of our second press to
increase our capacity (Enorossi 250) and we are quite keen to see if there
really is a difference between the types of oil that will be produced from
the two different methods.

During the pressing season I am fully committed to the olive oil business,
however during the "rest" period I also write computer software for any one
that will employ me, I am lucky enough to do this from home.

On the personal interest side I have two sons 28 and 12, several animals
pig, ducks, dogs, cats, parrot

I look forward to moderating moderately and getting to know you all better
on the "NET"

Regards

Mike

P.S. My spell checker which does not recognise the word Enorossi just
suggested Neurosis, I hope this is not an omen

Hi Mike
My name is Bill Briwa. I teach cooking at a school in CA, USA. I have an Olio Mio 50 which I have operated successfully for a number of seasons, but I suspect that there are subtlties still to learn from the folks who work higher volumes of olives. Do you know of any printed operating information, or online clearing house for information specific to Olio Mio 50?
Any help you can offer would be appreciated.
Best regards, Bill

Bill Briwa, Chef Instructor
The cCulinary Institue of America
2555 Main Street
St. Helena, CA 94574
USA