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<pre>Ian Fraser et al

the Hunter Valley has now some results on yield, not including Tamworth
(more inland) average yield 5.5% by weight. cv yields corregiola
(12.8%), manzanillo(5.7-7.9%), paragon(9.1%, 12.6%), sevillano(7.8%).
Hunter Valley had a wet season, but not abnormal. Good drainage on these
clay soils is paramount. One grower not aligned with the Co-op had his
Koroneiki processed locally at 18%, and good quality. Koroneiki are also
100% self fertile, highly disease resistant with strong root sytem. Yet
in the rush for the big dollar this variety has been overlooked. Is it
because the fruit are small? With Frantoio at 1.87 grams average what is
small? The idea of machine harvesting, with a 6 tonne monster crashing
about, has not been fully explored. It would appear that the premium
grade Evoo's must be hand picked, quality of fruit prior to processing
being important. The cost of hand harvesting would be returned in the
quality of the oil.

regards

Roger Farquhar Hunter Valley

[Non-text portions of this message have been removed]
</pre>
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<pre>Dear All

Firstly a cultural message. I recently held a workshop on Edible oils
for a national science teachers conference. Of course I talked about the
Mediterranean Diet ans olive oil.

An interesting aspect was that on a show of hands - butter and olive oil
were the two most popular edible oils!

Secondly - regarding Koroneiki (small olive high oil content) or even
Konservolia (large olive with a high oil content). These two cultivars
have been overlooked and are worthy of planting particularly if one
wishes to emulate the Greek Olive Oils. Greece loses a signifiant
quantity of its olive oil to Italy where it is used to blend with other
local and internationally sourced olive oils. This is lamented by the
Greeks and they see it as tragedy that Cretan Olive Oils (Koroneiki),
considered by the industry to be some of the best olive oils in the
Mediterranean, lost in a blended bottle of oil.

Thirdly - the current thinking in mechanical harvesting of vibrators and
overhead harvesters are not the only ways. Some rationality has come in
to play when growers realise that hand picked olives produce high
quality oils. The Greeks have successfully used the compressed air rake
system for harvesting successfully and if olives are crushed wothin a
few days of harvest, low acid oils are produced.

Fourthly as harvesting is a topic fo discussion. For table olives you
can throw out the veiws that olive trees need a one meter clear trunk
and that they cannot be machine harvested. A lot depends upon the
variety and the processing method. Table olive trees should be kept low
and wide, even with multiple trunks, so that harvesting can be
undertaken without ladders. If you wish to prepare the unblemished Green
Spanish Style olives or the Californian Black (artificial) then you have
to hand pick. For the Konservolea, also called Volos (sometimes
Wallace??) using pneumatic driven rakes is suitable and practical. Go
to your local continental store and try some of these olives.

Fifthly - The University of Western Australia and the Western Australian
Chemistry Centre have been funded (RIRDC) to develop the Australian
Table Olive Production Manual¿. This is a two year project which include
the establishment of standards based on HACCP to be used by the
industry, agencies and other stakeholders. Manal should be the premium
olive reference for Australia.

Year 1 July2000/2001- Draft Guidelines
Year 2 July 2001/2002 Finished Manual

Prof Stan Kailis
The University of Western australia

We wish to hear from those on this list who are growing table olives,
interested in growing table olives, processing table olives, marketing
table olives in Australia; and persons who are developing QA and HACCP
programs for olives in Australia or the rest of the world.

At this stage name, address, email, Fax, Telephone number is required so
that we can make contact.
</pre>
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<pre>Professor Kaillis

Margaret and I have harvested and pickled our first table olives. UC13a6 and
Kalamata mainly. The 9 tonnes of manz/Miss went to Inverell with
the Corregiola and Sevillano. We now have oil, pickled olives, marinated olives,
tapenade and so forth available in the farm shop. Contact
details are:- 203 Fordwich Road, BROKE NSW 2330 phone (02) 679 1179, fax (02)
6579 1256, email mail@fordwichfarm.com.au and what was the second
thing?
Regards
Graham White

Stan Kailis wrote:

> Dear All
>
> Firstly a cultural message. I recently held a workshop on Edible oils
> for a national science teachers conference. Of course I talked about the
> Mediterranean Diet ans olive oil.
>
> An interesting aspect was that on a show of hands - butter and olive oil
> were the two most popular edible oils!
>
> Secondly - regarding Koroneiki (small olive high oil content) or even
> Konservolia (large olive with a high oil content). These two cultivars
> have been overlooked and are worthy of planting particularly if one
> wishes to emulate the Greek Olive Oils. Greece loses a signifiant
> quantity of its olive oil to Italy where it is used to blend with other
> local and internationally sourced olive oils. This is lamented by the
> Greeks and they see it as tragedy that Cretan Olive Oils (Koroneiki),
> considered by the industry to be some of the best olive oils in the
> Mediterranean, lost in a blended bottle of oil.
>
> Thirdly - the current thinking in mechanical harvesting of vibrators and
> overhead harvesters are not the only ways. Some rationality has come in
> to play when growers realise that hand picked olives produce high
> quality oils. The Greeks have successfully used the compressed air rake
> system for harvesting successfully and if olives are crushed wothin a
> few days of harvest, low acid oils are produced.
>
> Fourthly as harvesting is a topic fo discussion. For table olives you
> can throw out the veiws that olive trees need a one meter clear trunk
> and that they cannot be machine harvested. A lot depends upon the
> variety and the processing method. Table olive trees should be kept low
> and wide, even with multiple trunks, so that harvesting can be
> undertaken without ladders. If you wish to prepare the unblemished Green
> Spanish Style olives or the Californian Black (artificial) then you have
> to hand pick. For the Konservolea, also called Volos (sometimes
> Wallace??) using pneumatic driven rakes is suitable and practical. Go
> to your local continental store and try some of these olives.
>
> Fifthly - The University of Western Australia and the Western Australian
> Chemistry Centre have been funded (RIRDC) to develop the Australian
> Table Olive Production Manual¿. This is a two year project which include
> the establishment of standards based on HACCP to be used by the
> industry, agencies and other stakeholders. Manal should be the premium
> olive reference for Australia.
>
> Year 1 July2000/2001- Draft Guidelines
> Year 2 July 2001/2002 Finished Manual
>
> Prof Stan Kailis
> The University of Western australia
>
> We wish to hear from those on this list who are growing table olives,
> interested in growing table olives, processing table olives, marketing
> table olives in Australia; and persons who are developing QA and HACCP
> programs for olives in Australia or the rest of the world.
>
> At this stage name, address, email, Fax, Telephone number is required so
> that we can make contact.
>
> ------------------------------------------------------------------------
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> experiments.
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>
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</pre>
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<pre>Dear Graham and Margaret


Thank you for the information and your olive activities sound great.



Best wishes


Stan
</pre>
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