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<pre>Hello Group! Happy New Year. I have about 15 olive tress and am
planting 19 more this February. We also grow grapes for wine, and I
have a stainless steel ratchet press, and a hand crank Zambelli
stemmer/crusher.

My questions are:

1)what can I make olive paste mats out of? Please give me some ideas!
There seems to be no information at all on the web about the
construction of mats, or mats for sale, either plastic, stainless
steel, or fiber. I would like to try using the stainless grape press
to press olive paste, or do you more knowledgeable members out there
have any ideas about the suitability of this?

2) Can the stemmer/crusher be used to process the olives into paste?
It has two large (about 4" wide) gears that can be adjusted as to
spacing. They are set right now for grapes, but can be pulled closer
together. Any thoughts on doing a "rough crush" of the olives, and
then clamping the gears down and running the paste through a second
time for additional crushing? Or what about using a dedicated
garbage disposal to crush the olives into paste? Any thoughts on
these questions?

3) Can someone recommend a nice book on home cured table olives? I
have the UCD publications, but wonder if there is something more
thorough for a home orchardist who will need to preserve lots of
olives for eating throughout the year.

Thanks very much for your help!

Best regards- Laptopcoyote
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<pre>Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157


>
> 1)what can I make olive paste mats out of? Please give me some ideas!
> There seems to be no information at all on the web about the
> construction of mats, or mats for sale, either plastic, stainless
> steel, or fiber. I would like to try using the stainless grape press
> to press olive paste, or do you more knowledgeable members out there
> have any ideas about the suitability of this?

I would have thought 10 micron ss mesh would do the trick.
>
> 2) Can the stemmer/crusher be used to process the olives into paste?
> It has two large (about 4" wide) gears that can be adjusted as to
> spacing. They are set right now for grapes, but can be pulled closer
> together. Any thoughts on doing a "rough crush" of the olives, and
> then clamping the gears down and running the paste through a second
> time for additional crushing? Or what about using a dedicated
> garbage disposal to crush the olives into paste? Any thoughts on
> these questions?

If you do a rough crush to 1st remove the pits and then do a finer crush to
gain a paste might work. The mixing period (malaxing) might be difficult
but if you have access to a commercial dough maker & hook it could work.
Use ss wherever possible.
>
> 3) Can someone recommend a nice book on home cured table olives? I
> have the UCD publications, but wonder if there is something more
> thorough for a home orchardist who will need to preserve lots of
> olives for eating throughout the year.

Stan K's book will be out soon I think.
>
> Thanks very much for your help!
>
> Best regards- Laptopcoyote
>
>
>
>
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<pre>--- In OliveOil@y..., "P Caird" <caird@o...> wrote:
>
> Regards
> Peter Caird
> www.victorianolivegroves.com
> 0418 392 157
>
> Thanks for your thoughts Peter! I'm not sure my grape press will
come close to giving the necessary pressure as compared to a real
olive press...but heck, it is already here! I'll get some mats and
give it a try. Seems like I still need to come up with a
better "milling/crushing" idea though....

Best- Laptopcoyote
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