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<pre>Stan

MANZANILLO

RE: "Further comments on the Manzanillo story
1. From what i have heard around Australia is tha the manzanillos have
good oil levels 18% or more albeit only extractable by soxhlet
2. In WA and SA I am told that Manzanillos are yielding 18-20% oil

Regarding Manzanillo and oil. I have done several batches this year. The
wxw yield has been about 17-18% for some and 1-3% for others.

The higher yields came from trees of 14 years plus which were
sourced from Sunraysia Nursery. The others trees (4 and 5 year old) were
sourced from Olives Australia. Wagga Uni tested for total available oil
which revealed that there was only 1.7% in the Olives Australia fruit. The
fruit tested was black mature. Olives Australia however state that they get
>15% from their mother trees utilising an Oliomio50 without addition of
enzymes/talc etc. I have an Oliomio100 and had no trouble with the
Manzanillo's from the 14 year old trees.

There is therefore an apparent discrepancy that may be partially explained
by the youth of the tree. It may also be partially explained by excessive
water uptake. I do not think temperature has played a significant part in
the processing. All my pressing is done at about 20 degreesC (I raise the
ambient temp as required) and never over 25C.

Julian (of Olives Australia) has pointed out previously that the cv they
have is Manzanilla de Servilla which, according to our Spanish friends, is
for the table only. Manzanilla Prieta is the cv for oil they declare.

Sunraysia's trees are currently being DNA tested.

VERDALE

wxw yields from my early picking averaged 16%. Later picking of more mature
fruit yields 18-20%. I did a separate bottling of the early harvest and
this
has been gaining some attention over here.

MISSION

Harvested last Friday 400kgs and pressed today. Yield 68kg or nearly 75
litres (>17%). From fruit still fully one third green!

The Oliomio100 has been working a treat this year following a re-jig by
Italian engineers last season. It is still subject to certain
idiosyncrasies however particularly with the port openings.

Regards
</pre>
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<pre>>Julian (of Olives Australia) has pointed out previously that the cv they
>have is Manzanilla de Servilla which, according to our Spanish friends, is
>for the table only. Manzanilla Prieta is the cv for oil they declare.
>
>Sunraysia's trees are currently being DNA tested.

Who is doing that? Are they comparing tree to tree, the trees as a
bulk? Is the pattern one tree or a collection of trees?

The answer to these questions will provide the consistency of the
analysis... although the pattern and the compared trees are clones.

Gonzalo
--
================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/
</pre>
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<pre>Greetings ...

Just a note on oil yields, variety identification and the Olympics.

VARIETY IDENTIFICATION
It would be nice if when we posted messages to this site about a specific
variety, that we clarify whether the name being used for the variety has
been verified by numerous tests including DNA testing. As readers know,
there is a level of confusion in all olive growing countries about variety
identification and this additional information would be helpful to
understanding the results given with each message presented.

The examples here of Verdales giving up to 18-20% oil would be clarified if
we knew some of their DNA results. There are at least four "Verdales" in
Australia (South Australian Verdale, Wagga Verdale, Verdale and Verdalion)
plus other varieties growing under the name. Trying to DNA classify these
many "Verdales" has been a nightmare but the sooner we can clarify each the
better. Most "Verdales" report oil yields of 8-12% of a very high
organoleptic 'quality'.

Another example is "Mission". DNA has shown us that the "Mission" growing
in Australia are in fact a number of other varieties - Manzanillo, SA
Verdale, WA Mission (which may be Frantoio), and others. To my knowledge,
the 'true' Californian Mission has not yet been positively DNA identified in
any grove or research centre in Australia. While these varieties may have
been grown in a region under the name "Mission" for decades they may well be
unrelated to the internationally recognised Mission. With our chatsite
readers being from so many countries I think it would be helpful, if any DNA
results are available for the varieties we comment on, that we make mention
of that. If we do not have a positive identification then maybe we should
write the name in quotes or similar.

I would be very surprised if the DNA testing of the Manzanillo trees from
which Peter Caird has extracted 17-18% oil this season are any different to
the other Manzanillos grown around Australia and the world. Comparative DNA
testing of leaf samples from Manzanillo trees grown in QLD, NSW, VIC, SA,
California and Israel show the cultivar to be one of the most genetically
uniform varieties we have (Mekuria, Collins & Sedgely, 1999). Their
consistently high yields, excellent response to controlled irrigation,
similar growth and foliage habits, and other biological factors also support
their 'tight-knit' grouping.
OIL YIELD TERMINOLOGY
I think the recent comment regarding the batch of Manzanilla de Sevilla
fruit (which started the long-running discussion on varietal performance on
this site) needs clarification. The statement was that "Wagga Uni tested
for total available oil which revealed that there was only 1.7% in the
Olives Australia fruit."

The test mentioned was done on a miniature-scale, benchtop, mechanical oil
extraction machine, very similar in its methodology to a normal Oliomio
extraction system but much smaller. I see no reason to expect such a
machine to extract any greater percentage of oil than the Oliomio machine
which had a similar result on the same batch of fruit.
Laboratory testing (Soxhlet method/50% moisture) of the Manzanilla de
Sevilla waste paste (left over from the batch which yielded less than 2%
oil), revealed that there was a total of 12.8% oil still present which had
not been extracted by the machine. This total oil content of approximately
14-15% (12.8% plus the approx. 2% oil which was extracted), is quite
consistent with expectations for Manzanillo at that early harvest date. I
believe (though I know from messages here that others are free to disagree)
that the extraction difficulties arose from the very high moisture levels in
the batch of fruit (74%), the far too early harvest date, and the low
processing temperature in the initial extraction through the Oliomio. (Due
to some of these same factors, a batch of Frantoio at a similarly early
harvest date and high moisture content, released only 8% oil with 11%
remaining in the waste paste.)
The comments about young trees having higher moisture contents and lower oil
contents may have also had an effect on these trees giving their first crop.
Some growers in Argentina have commented that young, vigorous trees tend to
put their energy into foliage rather than oil accumulation in the fruit but
whether there is any scientific study on this I don't know.

The numerous higher oil extraction results for Manzanilla de Sevilla trees
supplied by Olives Australia to a number of states show the variety to be
quite capable of producing 15-20% of quality oil through a standard
extraction machine - at the correct harvest dates, moisture levels and
processing temperatures. The whole industry is full of questions and issues
which we will all slowly gain answers for as time progresses. I am most
thankful for this forum through which we can discuss the issues and share
findings.

OLYMPICS
As Stan mentioned, the olive has played a small role in the Olympics this
year. The next Australian Olive Grower (off the press this week) also
reports on the olive trees in the Hellenic Tribute park near Olympic Park
Station, a short history of the Olympics and the olive, and Mrs Alacoque
Welsh-Bowtell's efforts to see the olive used in other Olympic events this
year. Thanks Mohamed for your kind words on our Opening Ceremony. It truly
amazes me how anyone can organise such an event - I find a recipe with more
than five ingredients hard!!

Cheers,
Julian Archer
Olives Australia


-----Original Message-----
From: P Caird [mailto:caird@hitech.net.au]
Sent: Saturday, 16 September 2000 6:31
To: OliveOil@egroups.com
Subject: [OliveOil] Manzanillo, Verdale and Mission


Stan

MANZANILLO

RE: "Further comments on the Manzanillo story
1. From what i have heard around Australia is tha the manzanillos have
good oil levels 18% or more albeit only extractable by soxhlet
2. In WA and SA I am told that Manzanillos are yielding 18-20% oil

Regarding Manzanillo and oil. I have done several batches this year. The
wxw yield has been about 17-18% for some and 1-3% for others.

The higher yields came from trees of 14 years plus which were
sourced from Sunraysia Nursery. The others trees (4 and 5 year old) were
sourced from Olives Australia. Wagga Uni tested for total available oil
which revealed that there was only 1.7% in the Olives Australia fruit. The
fruit tested was black mature. Olives Australia however state that they get
>15% from their mother trees utilising an Oliomio50 without addition of
enzymes/talc etc. I have an Oliomio100 and had no trouble with the
Manzanillo's from the 14 year old trees.

There is therefore an apparent discrepancy that may be partially explained
by the youth of the tree. It may also be partially explained by excessive
water uptake. I do not think temperature has played a significant part in
the processing. All my pressing is done at about 20 degreesC (I raise the
ambient temp as required) and never over 25C.

Julian (of Olives Australia) has pointed out previously that the cv they
have is Manzanilla de Servilla which, according to our Spanish friends, is
for the table only. Manzanilla Prieta is the cv for oil they declare.

Sunraysia's trees are currently being DNA tested.

VERDALE

wxw yields from my early picking averaged 16%. Later picking of more mature
fruit yields 18-20%. I did a separate bottling of the early harvest and
this
has been gaining some attention over here.

MISSION

Harvested last Friday 400kgs and pressed today. Yield 68kg or nearly 75
litres (>17%). From fruit still fully one third green!

The Oliomio100 has been working a treat this year following a re-jig by
Italian engineers last season. It is still subject to certain
idiosyncrasies however particularly with the port openings.

Regards




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</pre>
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How i may contact admin this site? I have a question.iijiivei