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<pre>A client walked in to the Urrbrae press the other day with a peculiar olive
(to me). The olive had been picked within the last 24 hours and was very
sweet. I have tasted cherries that were not as sweet as this olive, in fact
if I didn't know it was an olive I would have said over ripe olive. The
olives were very dark, from what I pressed seem to have very low% of oil.
Olives about the size of Koroniki (about 1cm long), very round, very large
pit, not much flesh, seemed to be full of water. The clients wife said that
they are very bland when half green, and that the birds cleanup the tree
very quickly when ripe. I believe they said that from green to black took 3
weeks.
The question is, what variety are they, and to what use have they been put
to in other parts of the world. I assume that there must be something that
can be done with them. Or are they just an oddity, to be looked at and of no
commercial value. It appears that for them to get so sweet the fruit becomes
very soft. Any ideas appreciated.
Regards
Matt Starczak
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<pre>--- In OliveOil@yahoogroups.com, "starczak family member"
<starczak@t...> wrote:
>
>
> A client walked in to the Urrbrae press the other day with a
peculiar olive
> (to me). The olive had been picked within the last 24 hours and was
very
> sweet. I have tasted cherries that were not as sweet as this olive,
in fact
> if I didn't know it was an olive I would have said over ripe olive.
The
> olives were very dark, from what I pressed seem to have very low%
of oil.
> Olives about the size of Koroniki (about 1cm long), very round,
very large
> pit, not much flesh,

they sound like they're wild olives.
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