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<pre>Hello out there! This is Fay and Stuart Webster from Burragate in
southern New South Wales. Those who haven't heard of Tamworth will
never have heard of that. We are recent joiners who have been
reading
and absorbing your information. We actually live only about 60 - 70
Kms from both Phil Bramley and Alan Watt

We have a small olive grove - 200 trees with a mix of Manzanillo,
Kalimata, Paragon and a few Verdale, Mission, UC13A6 and Sevillano.
150 of the trees have been in the ground for 3 years, and 50 went in
last spring. As they include table olives we are interested in
methods of processing/recipes [NOT using caustic soda/lye]. Last
year
we got 8 kilos [mainly from the six Verdales] and tried a few
recipes,
but would like some sugestions from those with experience. This
year most varieties will have fruit - the Kalimatas are averaging
about 200 fruit a tree, Paragons have more, even the Manzanillo
have a good smattering and the Verdales have much more than last
year. I know we sound small compared to many growers, but that is
why we need help. Marketing suggestions would be also be appreciated.

Is there a similar group to this for winegrape growers, paticulary
small scale ones? We also have 900 vines and would like to hear how
others are doing.

Thanks for the anticipated help.

Fay and Stuart Webster
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<pre>We put some table olives in brine changing it every day for about 10 days and
then put fresh rainwater in and oil on top. We now have what looks like a mould
layered in between the water and the oil. How do we stop this happening in
future? Can anyone let us know where we have gone wrong. We used rainwater all
the time as that is all we have where we live.

Trudy Hollinshead


[Non-text portions of this message have been removed]
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<pre>Try a reverse process, ie washing in rain water, and storing in Brine and olive
oil. The brine creates an environment inhospitable to most fungi. Otherwise
vinegar will do the same thing. It may be necessary to discard your old recipe
and try a new one

____________________Reply Separator____________________
Subject: [OliveOil] Processing table olives
Author: <OliveOil@yahoogroups.com>
Date: 24/10/2001 22:55

We put some table olives in brine changing it every day for about 10 days and
then put fresh rainwater in and oil on top. We now have what looks like a mould
layered in between the water and the oil. How do we stop this happening in
future? Can anyone let us know where we have gone wrong. We used rainwater all
the time as that is all we have where we live.

Trudy Hollinshead


[Non-text portions of this message have been removed]



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Date: Wed, 24 Oct 2001 22:55:46 +0930
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Subject: [OliveOil] Processing table olives
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[Non-text portions of this message have been removed]
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<pre>Trudy,
Our process is not too much different to yours. The main point of
divergence is that we pickle in either 5% brine solution till debittered
(as you say, about 10 days or so) OR we put the olives, uncracked, into
10% brine solution for a MUCH longer period, again until debittered. We
then decant from this into a storage solution which is 10%brine and
Brown vinegar in ratio 1:1. That is we use, say 1 litre of brine and 1
litre of vinegar. A thin layer of oil on top to stop air ingress and all
is sweet!

We've recently tried decanting into vacuum packages with a much smaller
amount of solution (still the same ratios) and that seems to work well.
We also use rainwater, but the storage solution must reduce the
possibility of fungal (and other nasty) growth, straight water will not
do that!

Cheers
John Attwood
Tamworth
(Northern) NSW Au

Jeff & Trudi Hollinshead wrote:

> We put some table olives in brine changing it every day for about 10 days and
then put fresh rainwater in and oil on top. We now have what looks like a mould
layered in between the water and the oil. How do we stop this happening in
future? Can anyone let us know where we have gone wrong. We used rainwater all
the time as that is all we have where we live.
>
> Trudy Hollinshead
>
>
> [Non-text portions of this message have been removed]
>
>
>
> -----------------------------------------------------------------
> *** Latest books on Olive and Olive Oil click:
> http://sadoun.com/olive/
>
> -----------------------------------------------------------------
> Inviting others to join this group is simple: Just ask them to
> send an empty message to: OliveOil-subscribe@yahoogroups.com
> -----------------------------------------------------------------
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
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<pre>Regarding table olive processing. The safest method is to wash the
olives and put into 10% brine. Monitor the brine levels and adjust to
5-6% salt.

The water used needs to meet potable water standards. Rainwater although
appearing to be "pure" may have chemical or biological contaminants
therefore should be tested. With serious table olive processing controls
need to be put in so that water quality is guaranteed regardless of the
source - tap, rainwater, bore etc.

For table olive processing - quality fruit and quality water are
essential.

Stan Kailis
Australia
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<pre>--- In OliveOil@y..., "Jeff & Trudi Hollinshead" <hollinshead@h...>
wrote:
> We put some table olives in brine changing it every day for about 10
days and then put fresh rainwater in and oil on top. We now have what
looks like a mould layered in between the water and the oil. How do
we stop this happening in future? Can anyone let us know where we
have gone wrong. We used rainwater all the time as that is all we
have where we live.
>
> Trudy Hollinshead
>
>
> [Non-text portions of this message have been removed]

Have any of you tried to can your table olives. It would be nice to
have the olives around through to the next harvest. Any suggestions?
Thanks,
David
Los Altos, California
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<pre>David
I have a client for whom I process oil and he does table olives for his own
use.
After the pickling process he preserves them with a Fowlers Vacola home
fruit preserving outfit.
He does green olives and they are the most wonderful I have tasted
Regards
Lee Hallett
The Olive Press
4 Mill Street
RIVERTON SA 5412
Ph. 8847 2247 Fax 8232 9434
www.olivenet.org
lhallett@bigpond.net.au
</pre>
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