<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi Mike & Julie - sorry I cant help you re the machine settings ect.

However I am interested in farming olives in Sa but live in Kzn where there
is no known success with olive culivation.

Do you farm your own fruit or purchase from an orchid ?

On the subject of oil production I have heard that Vesuvio Estates in the
Paarl region ( 021 8638571 ) are producing good oils - maybe a visit to
their press will be off assistance.

Good Luck !

Chris





>From: "Mike Meredith" <mike@riebeek-kasteel.co.za>
>Reply-To: OliveOil@egroups.com
>To: <OliveOil@egroups.com>
>Subject: [OliveOil] Some questions from couple of novice oil pressers
>Date: Fri, 19 May 2000 12:54:11 +0200
>
>
>Hi All,
>
>I have recently (in the last five days) received an oil press from Italy. I
>live in South Africa.
>
>It is an Oliomio 50 and my wife and I have started pressing olives
>
>We find the oil is quite dirty and have tried the various settings on the
>machine. Those that know the machine will know that you move screws on the
>Decanter.
>
>At the position where the oil is the cleanest (Number 6) the paste that is
>left still seems to be quite oily. Is this normal?
>
>Any hints and suggestions as to what we may be doing wrong. For example
>what
>is the best speed and does this affect the oil at all?
>
>We have been marketing bottled olives successfully for a year now, however
>I
>have had a request for Pasteurised olives. Does any body know what they are
>and how you pasteurise an olive?
>
>Regards and Thanks
>
>Mike and Julie
>

__________________________________________________ ______________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi All,

I have recently (in the last five days) received an oil press from Italy. I
live in South Africa.

It is an Oliomio 50 and my wife and I have started pressing olives

We find the oil is quite dirty and have tried the various settings on the
machine. Those that know the machine will know that you move screws on the
Decanter.

At the position where the oil is the cleanest (Number 6) the paste that is
left still seems to be quite oily. Is this normal?

Any hints and suggestions as to what we may be doing wrong. For example what
is the best speed and does this affect the oil at all?

We have been marketing bottled olives successfully for a year now, however I
have had a request for Pasteurised olives. Does any body know what they are
and how you pasteurise an olive?

Regards and Thanks

Mike and Julie
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi Mike,

Peter Caird, the guru on Oliomio oil pressing (and just about everything
else!) will no doubt come on line to give you the good oil on settings.

Last week we had difficulties pressing (our first effort) with our Oliomio
100. Peter put us right by telling us which screw went where. The 100 is has
different settings to the 50 so I can't help there. After getting green
sludge for the first 20 or so kilos of olives, using the wrong setting , we
remedied that simply by following Peter's suggested changes. Our first
pressing of olives (Verdale) produced a reading of 0.3% acid level. So we
think we can legitimately claim it to be EVOO. The taste is green, grassy
and a little peppery.

Good luck with your 50.

Phil Bramley
Tanja Olives
Australia
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Mike

I have a 100 model and the hole settings are different to the 50. Indeed
the hole settings seem to change with each model that comes out. In any
event oil in the waste was a very significant problem in 98. Our machine
was rejigged in 99 with some success.

Oil in the waste (in 98) was significant and it was not operator fault.
Lamentably, we saw pools of oil on top of the waste. Buckets of the stuff.
With the rejigging this problem has faded albeit occasionally the problem
reoccurs; particularly at the end of the run when sometimes (quite
idiosyncratically) oil pours, yes pours, out of the waste outlet. We have
learnt to capture this. We have also learnt that this idiosyncratic machine
(or is it idiosyncratic olive) decides to expunge the captive oil from other
orifices. As a matter of course stainless steel bowls are placed under the
supposed flushable outlet, the waste outlet, and two others that emanate
from within the machine.

Hole selection seems to be predicated upon type of fruit, degree of water
within the fruit (we never add water to the paste), temperature and how the
machine feels on a particular morning. In short, there is no way you can
predict outcomes, much like life itself really. Every morning when I press
(and I am an eternal Pollyanna) I wonder what the day will bring.

The only practical tip I can give is to choose the middle settings whatever
they may be. The oil separates from the sludge quite willingly without
damage. Generally speaking I run my machine at it's fastest throughput and
not only to shorten my anxiety. And generally speaking I malax initially
for >1hour and run it at a temp of 20degreesC.

Good luck

Regards
----- Original Message -----
From: Mike Meredith <mike@riebeek-kasteel.co.za>
To: <OliveOil@egroups.com>
Sent: Friday, May 19, 2000 8:54 PM
Subject: [OliveOil] Some questions from couple of novice oil pressers


>
> Hi All,
>
> I have recently (in the last five days) received an oil press from Italy.
I
> live in South Africa.
>
> It is an Oliomio 50 and my wife and I have started pressing olives
>
> We find the oil is quite dirty and have tried the various settings on the
> machine. Those that know the machine will know that you move screws on the
> Decanter.
>
> At the position where the oil is the cleanest (Number 6) the paste that is
> left still seems to be quite oily. Is this normal?
>
> Any hints and suggestions as to what we may be doing wrong. For example
what
> is the best speed and does this affect the oil at all?
>
> We have been marketing bottled olives successfully for a year now, however
I
> have had a request for Pasteurised olives. Does any body know what they
are
> and how you pasteurise an olive?
>
> Regards and Thanks
>
> Mike and Julie
>
>
> ------------------------------------------------------------------------
> Remember four years of good friends, bad clothes, explosive chemistry
> experiments.
> http://click.egroups.com/1/4051/1/_/137757/_/958733672/
> ------------------------------------------------------------------------
>
> ------------------------------------------------------------------------
> TODAY'S FEATURED SITE: http://sadoun.home.att.net/webringform.htm
> ------------------------------------------------------------------------
> To see more olive related sites visit:
http://www.egroups.com/links/OliveOil
> ------------------------------------------------------------------------
> ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I would like to do some Soxhlet determinations of oil content for various
varieties. I have the equipment and I familiar with the basic methodology
but would appreciate advice on 1) Any pre preparation required ? 2) Which
solvent to use
Does anyone have problems with Koronieki olives being eaten by birds ? They
seem to prefer eating these to any other olive in the grove
Many thanks
Richard Ward Hamilton N.Z.
</pre>
</td></tr></table>