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<pre>"The feast of the olive" by Maggie Blyth Klein published by Chronicle
Books San Francisco 1994 ($US 10.95) has many recipes for preserving
olive.

Cheers Brian Chatterton
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<pre>For Stan Kallis

Can you give me contact info for Carlo Costa of South Africa?

Thanks

Ken Stutz
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<pre>To Ken Stutz

CARLO COSTA" <CARLO@infruit1.agric.za>

Stan
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<pre>Thanks yet again Brian FYC(communication). I am reminded of my earlier days
when I first encountered red wine in flagons some 40 years ago. Then we had
Beer and Plonk to drink. Usually Red Plonk and White (sissies drink) Plonk.
4 decades on we now know the difference between a good red (my enduring
preferential mix is Cab Sav, Merlot and Shiraz)

When we plant olive trees we should also have in mind what we aspire to,
what we want to achieve. In Oz this is particularly true and we are making
(planting) decisions on very spurious grounds.

In my head I want a fulsome oil, one that has character and depth, good
flavour, rich palate, nuance. The type of flavour that Bertolli cannot
deliver.


Regards
Peter Caird
www.victorianolivegroves.com

>
</pre>
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<pre>Think you are right mate.... there is a lot of ordinary oil being produced
and a lot of good oil. The blending to get a good clean smooth taste with
all the attributes of a good oil will stand us in good stead a lot longer
than the big marketing budget of a poor oil.

I have tasted some alleged outstanding oils just to find they are no better
nor worse than the little grove down the track. We really do need, as an
industry , to be able to distinguish between these and then win the
confidence of the Australian public and educate them somewhat so that they
will be able to be discerning enough to choose what they want.
They, after all, are the people who will have the final say as to weather
the industry succeeds or fails
Keep up the good work

Bill Kearney
----- Original Message -----
From: P Caird <caird@hitech.net.au>
To: <OliveOil@egroups.com>
Sent: Saturday, December 23, 2000 8:05 PM
Subject: Re: [OliveOil] table olive


> Thanks yet again Brian FYC(communication). I am reminded of my earlier
days
> when I first encountered red wine in flagons some 40 years ago. Then we
had
> Beer and Plonk to drink. Usually Red Plonk and White (sissies drink)
Plonk.
> 4 decades on we now know the difference between a good red (my enduring
> preferential mix is Cab Sav, Merlot and Shiraz)
>
> When we plant olive trees we should also have in mind what we aspire to,
> what we want to achieve. In Oz this is particularly true and we are
making
> (planting) decisions on very spurious grounds.
>
> In my head I want a fulsome oil, one that has character and depth, good
> flavour, rich palate, nuance. The type of flavour that Bertolli cannot
> deliver.
>
>
> Regards
> Peter Caird
> www.victorianolivegroves.com
>
> >
>
>
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil
>
>
</pre>
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<pre>re: The subject of specific olives for eating vs. oil.

Are there any varieties that will be well received for eating as well as for
olive oil? I thought (no scientific basis) that some types of olives had a
higher oil content even though they are usually designated for eating.
Manzanillo and kalamata are two types that come to mind.

I recently planted a small grove for oil. My plans were to pick some for
eating until the yield was large enought for a pressing. I planted four
tuscan varieties (Frantoio, Leccino, Maurino, and Pendolino) and hoped to be
able to eat some of them. Any thoughts? I had hoped to add several eating
varieties this spring.

Scott Drotman
</pre>
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<pre>Sure some table olives might produce oil at a reasonable percentage and
even a reasonable quality but is is not the rule. Most table olives are
poorly regarded for oil quality and the idea of "dual purpose" is very
similar to the wine industry. Yes sultanas will make wine and in Oz
millions of litres of sultana wine have been made in the past but it was
called "neutral" which is apolite way of saying it had no taste at all.

Cheers Brian Chatterton
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<pre>Hi,
In our area (Capetown - South Africa) when people want to grow an olive that
is good for oil
and the table they plant Mission

As some one that pressess olives I can confirm that they yeild well although
I find the oli to be
bland.

Regards

Mike



-----Original Message-----
From: Scott Drotman [mailto:drotnet@pacbell.net]
Sent: 24 December 2000 03:47
To: OliveOil@egroups.com
Subject: RE: [OliveOil] table olive


re: The subject of specific olives for eating vs. oil.

Are there any varieties that will be well received for eating as well as for
olive oil? I thought (no scientific basis) that some types of olives had a
higher oil content even though they are usually designated for eating.
Manzanillo and kalamata are two types that come to mind.

I recently planted a small grove for oil. My plans were to pick some for
eating until the yield was large enought for a pressing. I planted four
tuscan varieties (Frantoio, Leccino, Maurino, and Pendolino) and hoped to be
able to eat some of them. Any thoughts? I had hoped to add several eating
varieties this spring.

Scott Drotman




**** RECIPES **** http://www.egroups.com/group/OliveOilRecipes

************************************************** ***
Addresses:
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Subscribe: OliveOil-subscribe@egroups.com
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</pre>
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<pre>Bill, Brian C and others

I have specifically requested Mission variety (as well as Cal Queens) for my
pickling next year. The Cal Queens are robust fruit that can be raked in
harvest without damage. Similarly so the Mission. My primary pickle this
year was the Cal Queen whilst last year it was Mission/Barouni. Barouni
don't stand handling all that well but the Mission produces a pickled olive
that will rival anything. The oil is not flash I agree but I do not intend
to use them for same.

May I also inform people that the revised home page of Victorian Olive
Groves is now open for secure e-commerce transactions. The pages are being
revised on a daily basis but we think we are on the right track.

Anyone else going to Verona apart from us and Nicholas (Dimboola) who
recently got a 1 tonne order from Italy!

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157

> Think you are right mate.... there is a lot of ordinary oil being produced
> and a lot of good oil. The blending to get a good clean smooth taste with
> all the attributes of a good oil will stand us in good stead a lot longer
> than the big marketing budget of a poor oil.
</pre>
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<pre>Regarding olive oil quality

Appart from the commercial grades evo etc

Oils are classified as:

¥ Varietal - only one variety eg leccino, kalamata -organoleptics can
vary from season to season
¥ Regional - these are blended oil made from olives within the region eg
Frantoio+Leccino+Pendolino - organoleptics depend on the proportions
blended
¥ National - eg Spanish Olive Oil, Greek Olive Oil - organoleptics
depend on the varieties and the blend
¥ Supermarket oils - can include some of the above - but the oil may be
a blend of two or more Spanish, Italian, Greek, Tunisian, Turkish -
these oils tend to have organoleptics that have little varitaion within
a specific brand - so in a particular oil you may have a blend of a
number of varieties and from different countries - even manzanillo oil.

Now if one hAs followed the M........ story - there are a number of
subvarieties or clones, so one has to be careful when classifying the
olive oils. In California - Manzanillo olive oil has won prizes. I have
tasted manzanillo oil and for my palate is a good average oil, whereas
others consider it to taste like engine lubricating oil ( I am sure none
have ever actually tasted it) or even like cats!

In the table olive industry there are specific varieties that are used -
but with the explosion in olive growing in countries other than the main
3, innovations will be made. For instance manzanillo is processed in
Spain (and elswhere) according to the Spanish style method. Unsuitable
fruit ie damaged, partly coloured, overripe - finishes up in the oil
stream. Also Kalamatas are processed naturally black - rejects finish up
in the oil. Kalamata oil is flavoursome and has a respectable polyphenol
level, but the value is in the fresh olive $aud 5/kg and table olives.

The otherday I was given a 5kg tub of pitted Kalamatas - without the pit
- they were awful! I suppose they were prepared for cooking and pizzas.
The stone is important!

Cheers

Stan Kailis
</pre>
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