Regarding Kalamata - all olive oils are good, but if you are going to
make an authentic Greek salad then you need the following.

¥ One kg red ripe tomatoes cut in quarters
¥ One to two cucumbers (if they are small) - peeled and cut in circles
¥ One to two white onions - cut finely - a salad is not a salad if it
does not have onions!
¥ 250grams of fetta cheese - cut in chunks
¥ 100-150 g of kalamata olives
¥ Olive oil ( my preference - Koroneiki then Kalmata then Conservolia) -
about 100ml
¥ salt and cracked pepper

Cut the fruits and vegetables into a large salad bowl
Mix gently by hand so that the red green and white ar visible - salivary
juices will flow at this point
Add the cheese and two generous handful of Kalamata olives
Drizzle the oil over the salad
Add salt and cracked pepper to taste

The Meal

Paper table cloth
Salad on the table
Crusty bread - broken into pieces
Four plates + Forks (no knives required)
Serviettes
Four wine glasses
A bottle or two of Australian Red wine
Four chairs and four people

Now to kalamata olives

Oil content is medium ie less than frantoio
Self Fertile, good producer with less tendency to alternate bearing
Some references indicate a low cold tolerance - but I have seen many
kalamata trees around Thessaloniki which experiences cold snaps.

Cheers

Stan Kailis

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<pre>Dear all

The information that I sent on Greek salads referred to authentic Greek
salad.

All additions which do occur - are variants

Stan kailis
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<pre>Stan,
I concur with Mengyuan, why Brisbane when we are all out in the country? I
suppose the answer could be that Brisbane is more central for all of us. I
don't know where Mengyuan is but if it is in the Inglewood area then that is
a good 5 hours drive while Brisbane is only 3 hours away. For my money,
Kingaroy! But I guess you have all our addresses so you know where the
centre lies.

Dan

Brisbane I guess, but why pick Brisbane when all the interested parties are
out here in the bush. Why not pick a more central location to growers.

regards,
Kim
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<pre>Hello
I am from Ukraine
I am writing article about table olives.
I would be grateful, if you can give me addreses of web sites about
world trade by this commodity.
Thank you for attention.
Best regards.
</pre>
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<pre>Dear all - As you are aware I am involved in the preparation of The
Australian Table Olive Production Manual. A rent visit interstate
confirmed a list of varieties for Table Olives that I will include in
the manual. I am currently sorting out information from the visit, and I
will post a summary of my findings. In the mean time I am after
observations on the growing of the following varieties in Australia I am
interested in

1. hearing from people growing the varieties
2. any growing problems
3. processing problems

You can contact me directly or through the group. I am sure the group
would be interested and I welcome international comment.

The Varieties are

Frantoio
Barnea
Californian Mission
Cucco
Leccino
Picholine
Verdale
Hojiblanca
Konservolia (Volos)
Kalamata
Jumbo Kalmata
Manzanilla de Sevilla
Ascolana Tebera
Azapa
Barouni (Uovo di Piccione)
Gordal Sevillana (Sevillano) - Spanish Queen
Hardy's Mammoth
Oliva a Prugno
UC13A6 (Calofornian Queen)

Thank You

Stan Kailis
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<pre>Stan,

In response to your enquiry about table olives. I planted a couple of
rows of Hardy's Mammoth last summer.

The consensus in this area is that it has not been a harsh winter. I am
not sure that I agree, although we don't keep temperature records I can say
we have had the fire burning in the house for much of the past three months
and, despite my Scottish background which is only ten years away, I have
been wearing my fleece until well past morning tea. However, the point is
that quite a lot of my HMs have been badly nipped by the frost and I expect
to lose about 15%. I do not think they have not been water stressed as I
now have soil moisture meters and irrigate at a vacuum reading of 50kPa.

I also have UC13A6 and several of the others but they are all a bit older
and have not suffered. Although not of your immediate interest, the
Nevadillo Blanco have also been frost nipped in the lower lying folds of the
grove.

Yours,
Dan
</pre>
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Stan Kailis wrote:

> The Varieties are
>
> Frantoio

Found that these trees grow VERY well in our conditions. We are in a
paddock that used to be a wheat field. It has been farmed to death! Clay
pan at about 200mm depth that was at least the same depth! After deep
ripping and addition of gypsum and crusher dust, we found that the
Mission we planted at the same time as the single Frantoio were behind a
bit. Now, after 4 years, the difference is staggering.

> Barouni (Uovo di Piccione)

We have two of these, donated from another place. They had a hard life
before transplanting here (at least 3 years but not enough looking
after) They are now doing well and produced a good crop this season.

> Hardy's Mammoth

100 trees, just now rising three years in the ground. No crop yet, but
they grow well and are more upright than the other cvs. (Maybe that's
the treatment- we may have learned a bit about planting and such by the
time we got these, having had two previous plantings of 100+ to practice
on??)

> UC13A6 (Calofornian Queen)

Not a very good cv for here. We had but one of these, it started out
scrawny and never got beyond 300mm high. It was such a disappointment
that we pulled it after 2 years.

> Thank You
>
> Stan Kailis

Will be good to see the final result.

JohnAttwood
Tamworth
(Northern) NSW

Stan

Are you taking advance orders of your Aus Table Olive Manual and when will
it be available.

cheers

Stuart

Stan,

We are in the South Burnett Region of SE Qld. That is, about 250km NNE of
Brisbane.

Dan
Spring Gully Olives

At this stage the Australiann Table Olive Production Manual will be
available in mid 2002. An announcement will be made when it is
available. At this stage Dr Harris and myself are preparing the material
and undertaking scientific investigations.

Stan Kailis