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<pre>Just been reading Mort Rosenblum's 'Olives - The Life and Lore of a
Noble Fruit'.

On pp. 236-7 he has this to say:

For reputation of the the reputation of the table olive, the name
Kalmata ought to be golden. Among Greeks, Kalmata oil is widely regarded
as the best there is...[but] "Kalmata" on the label is hardly a
guarantee.
For one thing, the name itself is misleading. Kalmata olives are grown
for eating, and only the small or misshapen fruit goes into oil. Kalmata
variety trees are found on the Peloponnesian peninsula, to the north
around Delphi, and anywhere else people plant them. The oil known as
Kalmata comes mainly from koroneiki trees...

While I have no clue about Kalmata's potential for oil, I just wonder
how many of the Australian growers of the Kalmata cultivar are aware of
that this variety - like the Manzanillo - is grown in its home location
only for the table?

Maz
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<pre>Maz

The following is taken from OA's page. NB the DNA testing still pending.

KORONEIKI

Other names - Coronaiki

General - The following details are taken from international research and
cannot be
100% confirmed until DNA testing is complete on the "Koroneiki" grown in
Australia. Fruit ripens early and is very small averaging only 1-2grams.
Although
there are many and conflicting reports on the oil percentage, it is
generally accepted
as being quite high and the oil quality exceptionally good. Grown
extensively on the
Greek island of Crete where it accounts for 85% of all olive trees planted
(Approx.
130,000 hectares of Koroneiki). Also used widely on the islands of Zante and
Mesenia. The April 1995 edition of Olivae magazine calls the Cretan
cultivars such
as Koroneiki, "among the best in the world." The above data shows it to be a
very
important Greek oil cultivar.


I would also point out that there have been significant planting of Kalamata
throughout Australia and, bearing in mind my earlier comments on the price
of imported K's to Oz, one wonders if they will ever be sold as fresh or
cured fruit. It may be that we have to use them for oil??

Regards
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<pre>I agree with you that Kalamata olives are for table use only. Koroneiki is
pressed for olive oil. The Kalamata region is very famous for olive oil.
Three reasons:
1. They use Koroneiki olives.
2. Climate and soil conditions surpass those of Crete, producing a better
tasting and looking olive oil.
3. The olives are picked when they are not fully riped and that reduces the
acidity of the oil.

Best Regards,
Tom
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<pre>Can you please tell us what the climate and soil conditions are like in
Kalamata and what they are like in Crete please? This sort of information
can be useful to we in Australia just starting and trying to work out what
to grow in our regions.

Thanks a lot.

Trudy
----- Original Message -----
From: <aristonoil@aol.com>
To: <OliveOil@egroups.com>
Sent: Thursday, May 25, 2000 1:43 PM
Subject: Re: [OliveOil] Kalmata vs. Koroneiki


> I agree with you that Kalamata olives are for table use only. Koroneiki
is
> pressed for olive oil. The Kalamata region is very famous for olive oil.
> Three reasons:
> 1. They use Koroneiki olives.
> 2. Climate and soil conditions surpass those of Crete, producing a better
> tasting and looking olive oil.
> 3. The olives are picked when they are not fully riped and that reduces
the
> acidity of the oil.
>
> Best Regards,
> Tom
>
>
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</pre>
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