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<pre>Happy harvest to all,
We have heard conflicting reports on pickling
black manzanillos. Stan Kailis has been quoted as saying to only pickle green
manzanillos which is fine except that a lot of ours are already black.
Has anyone had experience with black manzanillos and did you treat them any
different from green or slightly coloured ones.
Regards
David Wilson
Glenlee Olive Grove NSW


[Non-text portions of this message have been removed]
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<pre>> Happy harvest to all,
> We have heard conflicting reports on
pickling black manzanillos. Stan Kailis has been quoted as saying to only
pickle green manzanillos which is fine except that a lot of ours are already
black.
> Has anyone had experience with black manzanillos and did you treat them
any different from green or slightly coloured ones.
> Regards
> David Wilson
> Glenlee Olive Grove NSW
>

I've had no problem with black manzanillo, other than a tendency for them to
lose colour once pickled and turn a drab looking browny colour. The brine
solution goes purple!

Mike Wilson
Hunter Valley.
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<pre>David,
At the recent oilve pickling day held in the Hunter, Prof Kailis handed
around a summary of cvs available for pickling, including the "type" of
pickling usually done. In that he shows Manzanillo as being useable for
Green and Black pickling.

We have pickled b;ack olives as "Naturally black ripe" olives, and also
as "Dry salt cured" black olives. No different treatment is required,
except that the time required for the process to complete is, naturally,
shorter than for green. The two should NOT be mixed in the same
container, as it is damn near impossible to separate them as they "work"
at different rates.

Give them a go, they are fab!

Have you "done" a Kailis workshop?? Well worth the time and effort!!
Absolutely guaranteed! He is planning another in the Hunter region
sometime soon (not sure when, though). Keep your eyes open for one.

Cheers
JohnAttwood
Tamworth
(Northern) NSW Au

David & Trish Wilson wrote:

> Happy harvest to all,
> We have heard conflicting reports on
> pickling black manzanillos. Stan Kailis has been quoted as saying to
> only pickle green manzanillos which is fine except that a lot of ours
> are already black.
> Has anyone had experience with black manzanillos and did you treat
> them any different from green or slightly coloured ones.
> Regards
> David Wilson
> Glenlee Olive Grove NSW
>
>
> [Non-text portions of this message have been removed]
>
>
>
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<pre>Hi there,
Last year I pickled some that were turning colour - I had a barrel full of green
and turning ones... they were then all processed together (the brining
method)... turned out fantastic. The public loved them as well. They were sold
out very quickly
Regards
Helen & Brian Gaull

----- Original Message -----
From: David & Trish Wilson
To: OliveOil@yahoogroups.com
Sent: Saturday, March 30, 2002 8:34 AM
Subject: [OliveOil] Pickling manzanillos


Happy harvest to all,
We have heard conflicting reports on pickling
black manzanillos. Stan Kailis has been quoted as saying to only pickle green
manzanillos which is fine except that a lot of ours are already black.
Has anyone had experience with black manzanillos and did you treat them any
different from green or slightly coloured ones.
Regards
David Wilson
Glenlee Olive Grove NSW


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



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ADVERTISEMENT




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<pre>We pickled both green and black here...Both were treated the same with the
pips removed using a manual depipper. Both are nice ,We experimented a bit
with salt variations but all wound up nearly taking the same time frame.

Good luck

Bill Kearney
----- Original Message -----
From: "David & Trish Wilson" <willo@...>
To: <OliveOil@yahoogroups.com>
Sent: Saturday, March 30, 2002 10:34 AM
Subject: [OliveOil] Pickling manzanillos


> Happy harvest to all,
> We have heard conflicting reports on
pickling black manzanillos. Stan Kailis has been quoted as saying to only
pickle green manzanillos which is fine except that a lot of ours are already
black.
> Has anyone had experience with black manzanillos and did you treat them
any different from green or slightly coloured ones.
> Regards
> David Wilson
> Glenlee Olive Grove NSW
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> *************************
> Drive traffic to your website
> Details: http://sadoun.com/submit
> *************************
> ---
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
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<pre>> I've had no problem with black manzanillo, other than a tendency for them
to
> lose colour once pickled and turn a drab looking browny colour. The brine
> solution goes purple!

Mike

My experience is not dissimilar. All green olives in brine create a
brownish solution. All black olives create a purplish solution. Merely the
leeching of the colour from the olive.

If you want a black coloured olive try super oxygenation (as they do for
pizza type olives). If you want olives to remain really green try bicarb
soda.

But instead of oxygenation, brine, caustic or whatever, try heat cured
olives. A lot safer, quicker and purer than any other method. Works as
well with green as it does with black or anything in between. Stan K has
posted quite a few notices previously on this method and we have been doing
it commercially for 3 years.

Australia can turn the tables on usual world production of 20% evoo:80% vo
to 80% evoo: 20% vo. We can do the same with table olives as well. ie
produce high quality olives without chemicals of any sort. Maybe then we
could have a place in the world market for our cured table olives. Maybe.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157





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