<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I picked 600lbs yesterday and I need about 2400lbs before I can get them
pressed , can I store them some how for a week say in cold storage or
underwater
Peter in Napa Calif.


[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<table bgColor="#ffffff"><tr><td>
<div><font face="Tahoma" size="2">Put them in a cool store immediately at <10 centigrade but make sure that the containers are not too large. Our 275kg bins hold well if the core temperature can be bought down quick enough; within 2-3 hours. After that they will keep, depending on variety, at least a week. I personally do not like the idea of storing in water unless, of course, you are going to pickle them and then I would suggest a 12.5% salt solution.</font></div>
<div><font face="Tahoma" size="2"></font></div>
<div>Regards
Peter Caird
www.victorianolivegroves.com
AUSTRALIA
</div>
<blockquote style="PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
<div style="FONT: 10pt arial">----- Original Message ----- </div>
<div style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black">From: pdlikeit@aol.com </div>
<div style="FONT: 10pt arial">To: OliveOil@yahoogroups.com </div>
<div style="FONT: 10pt arial">Sent: Tuesday, November 05, 2002 5:18 AM</div>
<div style="FONT: 10pt arial">Subject: [OliveOil] storing for a week</div>
<div>
</div><tt>I picked 600lbs yesterday and I need about 2400lbs before I can get them
pressed , can I store them some how for a week say in cold storage or
underwater
Peter in Napa Calif.


[Non-text portions of this message have been removed]


</tt>

<div>
<tt>********************************************** ****
Post message: OliveOil@yahoogroups.com
Subscribe: OliveOil-subscribe@yahoogroups.com
Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
Moderators: OliveOil-owner@yahoogroups.com

Only 108 votes so far.... Where are you from?????
Vote: http://www.my3q.com/home/napm/6634.phtml
Results: http://www.my3q.com/view/viewSummary.phtml?questid=1855
************************************************** </tt>

<tt>Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.</tt>
</div><font face="Courier New"></font></blockquote>
<blockquote style="PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px"><font face="Courier New">
---
Outgoing mail is certified Virus Free by AVG
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.408 / Virus Database: 230 - Release Date: 24-10-2002</font></blockquote></table>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Peter,
Like Peter Caird, I would counsel against using water. It will tend to
soak into the fruit, possibly causing problems with the later processing
because of the additional moisture content. There is some suggestion
that there is a percentage oil/water mix below which the emulsion is
difficult to "break", making it hard to get the oil out of the
oil/water/pulp mix.

Some local processors have had some success with coolroom storage of
fruit so long as the tempereture is constant (within reasonable limits)
and the humidity is up a bit. I cannot be more specific, as the problem
doesn't arise here with our small press.

Good luck with your harvest.

John Attwood
Tamworth
(Northern) NSW Au

pdlikeit@... wrote:

> I picked 600lbs yesterday and I need about 2400lbs before I can get them
> pressed , can I store them some how for a week say in cold storage or
> underwater
> Peter in Napa Calif.
>
>
> [Non-text portions of this message have been removed]
>
>
>
> Yahoo! Groups Sponsor
> ADVERTISEMENT
>
<<a href="http://rd.yahoo.com/M=219695.2596658.3969980.1980433/D=egroupweb/S=1707216973:HM/A=1226184/R=0/">http://rd.yahoo.com/M=219695.2596658...=1707216973:H\
M/A=1226184/R=0/</a>*<a href="http://ad.doubleclick.net/jump/N879.ameritrade.yahoo/B1054521.11;sz=300x250;adc=ZHS;ord=1036449476?">http://ad.doubleclick.net/jump/N879....oo/B1054521.1\
1;sz=300x250;adc=ZHS;ord=1036449476?</a>>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> Moderators: OliveOil-owner@yahoogroups.com
>
> Only 108 votes so far.... Where are you from?????
> Vote: http://www.my3q.com/home/napm/6634.phtml
> Results: http://www.my3q.com/view/viewSummary.phtml?questid=1855
> **************************************************
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service
> <http://docs.yahoo.com/info/terms/> .




[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I have ceased lurking for the moment
I found interesting info on storing olives from CSIRO/Sydney Postharvest Lab
on www.postharvest.com.au/Olive_Fresh.htm
This gives criteria for optimum storage and acceptable storage
I process a lot of olives that have been in cold storage for up to a week,
but only the temperature is controlled.
Providing they are in shallow aerated trays I don't have a problem except
when they have not been returned to ambient before delivery and then only
when the days are really cold

Lee Hallett
The Olive Press
Riverton SA 5412
Ph 8847 2247
www.theolivepress.com.au
----- Original Message -----
From: "John Attwood" <johnat@...>
To: <OliveOil@yahoogroups.com>
Sent: Wednesday, November 06, 2002 7:40 PM
Subject: Re: [OliveOil] storing for a week


> Peter,
> Like Peter Caird, I would counsel against using water. It will tend to
> soak into the fruit, possibly causing problems with the later processing
> because of the additional moisture content. There is some suggestion
> that there is a percentage oil/water mix below which the emulsion is
> difficult to "break", making it hard to get the oil out of the
> oil/water/pulp mix.
>
> Some local processors have had some success with coolroom storage of
> fruit so long as the tempereture is constant (within reasonable limits)
> and the humidity is up a bit. I cannot be more specific, as the problem
> doesn't arise here with our small press.
>
> Good luck with your harvest.
>
> John Attwood
> Tamworth
> (Northern) NSW Au
>
> pdlikeit@... wrote:
>
> > I picked 600lbs yesterday and I need about 2400lbs before I can get them
> > pressed , can I store them some how for a week say in cold storage or
> > underwater
> > Peter in Napa Calif.
> >
> >
> > [Non-text portions of this message have been removed]
> >
> >
> >
> > Yahoo! Groups Sponsor
> > ADVERTISEMENT
> >
<http://rd.yahoo.com/M=219695.2596658...web/S=17072169
73:HM/A=1226184/R=0/*http://ad.doubleclick.net/jump/N879.ameritrade.yahoo/B1
054521.11;sz=300x250;adc=ZHS;ord=1036449476?>
> >
> >
> >
> > **************************************************
> > Post message: OliveOil@yahoogroups.com
> > Subscribe: OliveOil-subscribe@yahoogroups.com
> > Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> > Moderators: OliveOil-owner@yahoogroups.com
> >
> > Only 108 votes so far.... Where are you from?????
> > Vote: http://www.my3q.com/home/napm/6634.phtml
> > Results: http://www.my3q.com/view/viewSummary.phtml?questid=1855
> > **************************************************
> >
> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service
> > <http://docs.yahoo.com/info/terms/> .
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> Moderators: OliveOil-owner@yahoogroups.com
>
> Only 108 votes so far.... Where are you from?????
> Vote: http://www.my3q.com/home/napm/6634.phtml
> Results: http://www.my3q.com/view/viewSummary.phtml?questid=1855
> **************************************************
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
</td></tr></table>