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<pre>Dear All

Having just completed two sessions on provincial Greek Cookingwith over 100
participants at a each session - with visits from Aristo - the great Greek Chef
and two workshops on table olives and olive oil with about 150 participants at
the Wonderful WA Olive Festival - organised by Maggie Edmonds and her team this
last weekend, I now want to get down to business.

When I was in Crete recently I found that Kalamata Olives had been replaced with
Koroneiki olives in the Greek Salads.

How are they made?

Washed black Ripe Koroneiki olives are packed tightly right to the top in a 10
litre 100 litre or 1000 litre. container.

The olives occupy about half the volume.

Make up a 10% brine (500g/5litres or 5kg/50litres or 50kg/500 litres)

Add brine until it is overflowing - determine the brine volume.

When all the froth and bubble is over - this takes 3-4 days add more brine to
the brim, then tighten the lid to exclude air and so give an anaerobic
environment.

Taste from time to time say after 1 month.

When the bitterness of the olives is acceptable use the fermentation brine to
make up a packing brine. Use 4 parts of the fermentation brine + 1 part of Red
wine vinegar. (If you like more vinegar try 3 parts of fermentation brine + 1
part of Red wine vinegar)

Pack into jars + olive oil + (if you like herbs and spices) _ Oregano or
Marjoran a re typical Greek herbs - use dried herbs for longer storage.

Now that I have given out some Greek olive secrets you can help me.

I would like to hear from growers - Australia or the world who have planted
Greek olive varieties or any propagators who have Greek varieties.

Stan Kailis
kailis@... or to the group





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