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<pre>Interested to hear from other growers who've been getting poor oil yields
from Manzanillos in Australia and elsewhere.

Our trees, in NE Victoria, were planted in '96 so are now in their third
season.

The yield from a sample of 140 kgs pressed at Easter (840 kgs picked, 85%
coloured from green with much ripe fruit) was >0.1%, as mentioned by Peter
Caird (Bendigo) the other day after he'd pressed our first batch. Really
depressing.

About two thirds of our trees are Manzanillos, so we're wondering what the
future is for them in producing decent quantities of good quality olive oil
- or even much oil at all! We gather a lot of people in OZ have planted
this variety.

Any experiences with Manzanillos? We'd really welcome comments - from
anywhere around the globe. Where oh where have we gone wrong? Certainly
summer was a bit wetter than usual, but you'd hardly expect to end up with
virtually no oil.

What do others think about the suitability of Manzanillos for Australian
conditions?


Ian Fraser & Jenny Davidson
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<pre>Ian/Jenny

Word is now in from other processors in southern Victoria and southern NSW.
Adjacent States of Australia but 100's of kms apart with respect to
processing plants.

In Victoria one processor (using a traditional press) reported low yield
rates for both Manzanillo and Mission (less than 10% for both varieties).
Actual rates unreported. In NSW rates for Manzanillo seem to be recording
extraction rates (maximum) of around 6%.

As the processor in Ian/Jenny's case I was acutely aware of expectation and
was puzzled by the outcome. No matter which way the Oliomio 100 was
configured (and there are not many ways) the outcome was the same. Heating
the residual sansa revealed no oil. Solvent was not tried but really,
should we have to go to these measures?

My harvest of Mission (amongst others) from 35 year old trees has yet to
begin so it will be of some interest to me to compare yields. The fruit
looks good and squash testing reveals the typical greasiness. We shall see.

I look forward to comments from Oz & NZ on the variety Manzanillo. In my
area I am aware of an audited 12000 trees but more probably 30000. Oz wide,
Manzanillo have been amongst the most widely planted cultivar. The same (I
think) holds true for NZ.

And one last comment. So far in the (de)pressing season I have processed
about 6 tonne originating from 6 (or more when the wild ones are included)
varieties. No more (to date) has more than 10% yield (weight for weight)
been achieved. On average last year, it was around 16%.

Mind you, some really stunning oils have been produced that, with careful
blending, will produce some truly wonderful oils.

Regards.
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<pre>The purpose of Spanish Manzanilla cultivar is generally known as table olives.
The oil content value is seldom reported.
Can you tell us which type of Manzanilla were planted in Australia ?

Antonio

On Thu, 4 May 2000 16:02:57 +0800, Ian C Fraser wrote:

>Interested to hear from other growers who've been getting poor oil yields
>from Manzanillos in Australia and elsewhere.
>Our trees, in NE Victoria, were planted in '96 so are now in their third
>season.
>The yield from a sample of 140 kgs pressed at Easter (840 kgs picked, 85%
>coloured from green with much ripe fruit) was >0.1%, as mentioned by Peter
>Caird (Bendigo) the other day after he'd pressed our first batch. Really
>depressing.
>About two thirds of our trees are Manzanillos, so we're wondering what the
>future is for them in producing decent quantities of good quality olive oil
>- or even much oil at all! We gather a lot of people in OZ have planted
>this variety.
>Any experiences with Manzanillos? We'd really welcome comments - from
>anywhere around the globe. Where oh where have we gone wrong? Certainly
>summer was a bit wetter than usual, but you'd hardly expect to end up with
>virtually no oil.
>What do others think about the suitability of Manzanillos for Australian
>conditions?
>Ian Fraser & Jenny Davidson
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<pre>Antonio:

Thank you. We'll try to find out from nursery which type of Manzanillo they
supplied at planting time, and let you know. Thanks for your comments.
Seems as though not many growers plant Manzanillos for oil in your country?

Ian & Jenny

================================================== ==============================
>The purpose of Spanish Manzanilla cultivar is generally known as table
olives.
>The oil content value is seldom reported.
>Can you tell us which type of Manzanilla were planted in Australia ?
>
>Antonio
================================================== ==============================
>On Thu, 4 May 2000 16:02:57 +0800, Ian C Fraser wrote:
>
>>Interested to hear from other growers who've been getting poor oil yields
>>from Manzanillos in Australia and elsewhere.
>>Our trees, in NE Victoria, were planted in '96 so are now in their third
>>season.
>>The yield from a sample of 140 kgs pressed at Easter (840 kgs picked, 85%
>>coloured from green with much ripe fruit) was >0.1%, as mentioned by Peter
>>Caird (Bendigo) the other day after he'd pressed our first batch. Really
>>depressing.
>>About two thirds of our trees are Manzanillos, so we're wondering what the
>>future is for them in producing decent quantities of good quality olive oil
>>- or even much oil at all! We gather a lot of people in OZ have planted
>>this variety.
>>Any experiences with Manzanillos? We'd really welcome comments - from
>>anywhere around the globe. Where oh where have we gone wrong? Certainly
>>summer was a bit wetter than usual, but you'd hardly expect to end up with
>>virtually no oil.
>>What do others think about the suitability of Manzanillos for Australian
>>conditions?
>>Ian Fraser & Jenny Davidson
>
>
>
>
>
>
>
>
>
>
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>
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<pre>Dear Ian,
nothing can fully explain the failure of your orchard in producing so little
oil, but the concurrence of many negative factors, at least from the scant
information we have. In the first place, who adviced you to plant a table olive
cv to produce oil? That is the first drawback, but of course the Manzanillo can
still produce in a range of 14-18% oil, or little less, in the adequate
conditions. Secondly, the orchard is young, and if it rained a lot it may have
concurred in favouring vegetation as a preferrred sink for assimilates. Third,
you harvested about one month earlier than is customary in Cordoba, Spain, in
similar environmental conditions. I would say that, being the conditions wetter
than in the average andalusian olive orchard, you should have delayed harvest,
rather than anticipate it; this can account for several percentage points, say
up to 8-10. More I can't say, if I don't have more information; certainly, the
orchard is not to be uprooted. If the low productivity continues (say in the
range of 10-12%), you may consider the possibility of topworking with pure oil
cvs. Manzanillo is among the best table cvs in the world, but is not to be
chosen for oil. But 0.1% is really too small a figure to blame the cultivar.

--
Prof. Andrea Fabbri
Dipartimento di Biologia Evolutiva e Funzionale
Università di Parma
Parco Area delle Scienze 11/A - 43100 Parma
0521/905974 (905567 Alternative)
0521/905403 Fax
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<pre>Dear Ian & Jenny
to my knowing no Manzanillos are planted in Italy neither for oil nor for table.
But I know for
certain that the Manzanillas of Spain are very appreciated as table olives.
Back to the reported Manzanillos low yield: I think it will be also useful to
know the weight
and the size of your Manzanillos fruits.
Ciao, Antonio

On Fri, 5 May 2000 12:31:26 +0800, Ian C Fraser wrote:

>Antonio:
>
>Thank you. We'll try to find out from nursery which type of Manzanillo they
>supplied at planting time, and let you know. Thanks for your comments.
>Seems as though not many growers plant Manzanillos for oil in your country?
>
>Ian & Jenny
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<pre>Dear Group

I am reading the information coming via our group about the Manzanillos, with
the
growing realization that these aren't performing in the oil department. Is
anybody
particularly in New Zealand having any luck with producing a reasonable amount
of oil from these.?
Regards
Trish Haydon


[Non-text portions of this message have been removed]
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<pre>Mike

We have just received the results of our first pressing of Manzanillo.
2992kg of olives pressed, 1672 in mid April yielded 6.2% oil (104kg),
1320 in mid May yielded 7.9% oil (104kg).

A damn shame when one should have realized closer to 600kgs of oil (at 20%).

From whence were your trees purchased? Had you ordered Manzanillo? Do you
know which sub-cv you have? Did you add any enzymes or talc to the paste?
What press did you use and what temperature did you run it at?

However, this would seem to indicate that picking later is going to give
a yield of around 8%, so it looks as though I am moving into the
pickling business!

Regarding the pickling industry potential I am afraid that it will not be
viable one for Australia. As previously stated Spanish olives are landed in
Oz at around $3.50/kg cured. Kalamata at the same price, fully cured.
While our internal consumption of olive oil seems to be increasing by about
10%/annum our consumption of olives is barely increasing and of small size
in any event!

Sorry about all the questions but it seems vital to know in order to
realistically assess our future.

Regards
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<pre>> Mike
>
> We have just received the results of our first pressing of
Manzanillo.
> 2992kg of olives pressed, 1672 in mid April yielded 6.2% oil (104kg),
> 1320 in mid May yielded 7.9% oil (104kg).
>
> A damn shame when one should have realized closer to 600kgs of oil (at
20%).
>
> >From whence were your trees purchased?

Bought as young trees from Olives Australia, planted in October 1996.


Had you ordered Manzanillo?

Some were ordered as UC13A6 but turned out to be Manzanillo.


Do you
> know which sub-cv you have?

Believed to be Manzanillo de Sevilla (sp?). They were bought as
"multi-purpose" but seem to be pickling rather than oil.


Did you add any enzymes or talc to the paste?

Oil was pressed at Gwydir Grove at Inverell ... sorry, no idea about the
processing.
> What press did you use and what temperature did you run it at?
>
> However, this would seem to indicate that picking later is going to
give
> a yield of around 8%, so it looks as though I am moving into the
> pickling business!
>
> Regarding the pickling industry potential I am afraid that it will not be
> viable one for Australia. As previously stated Spanish olives are landed
in
> Oz at around $3.50/kg cured. Kalamata at the same price, fully cured.
> While our internal consumption of olive oil seems to be increasing by
about
> 10%/annum our consumption of olives is barely increasing and of small size
> in any event!
>
> Sorry about all the questions but it seems vital to know in order to
> realistically assess our future.

Glad to add to the pool of knowledge. This is a huge learing process for all
of us. I now know a lot more about Olive Lace Bug, Sooty Mould, Anthracnose,
Boron deficiency, root fungii, irrigation and fertigation than I did last
year. Now, this pruning business .......

Regards,

Mike.
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