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<pre>A couple of unrelated questions to the knowledgable group.

From the pickling recipes recently posted and from others I have collected
there appears to be an enormous number of variations on the theme,
especially in the amount of salt required to complete the process.
Many recipes suggest the changing of the brine solution daily for up to two
weeks yet Peter Caird seems to have a successful recipe that does not
require changing the brine once over 40 days.
Why the disparity? Is it possible to lessen the amount of salt [brine] that
must be disposed of in the process [some recycling process perhaps]?
How does industry cope with this problem in producing tonnes of pickled
olives? Even the small operator is likely to have some solutions in place to
satisfy council and other regulatory bodies.

On another matter of black scale -- When is the optimum time to spray for
black scale ? I tackled a few trees scattered amongst a varietal plot with
white oil at the early onset of the scale's appearance, probably in early
summer from memory [I will record these things in the future] and find now
at harvesting these particular trees have considerably less fruit than their
neighbouring unsprayed trees. Has the white oil effected the emerging fruit
? Perhaps the white oil was a little strong ? Any ideas or similar
experiences?

Alan Watt, Tanja Olives


[Non-text portions of this message have been removed]
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<pre>Concerning the variation in the pickling recipes, I remember in Mort
Rosenblum's book (Olives) he asked someone how many recipes there were
(for either pickling or oil making, I don't remember), and the person he
was talking with said "how many houses are there in the village?" A large
part of it is personal taste preferences, and I think most of the recipes,
while different, are fundamentally similar.


Peter Warnock
Dept. of Anthropology
Swallow Hall
University of Missouri
Columbia, MO 65211
(573) 443-4203
(573) 884-5450 (fax)
c581927@showme.missouri.edu


On Thu, 4 May 2000, Alan Watt wrote:

> A couple of unrelated questions to the knowledgable group.
>
> From the pickling recipes recently posted and from others I have collected
> there appears to be an enormous number of variations on the theme,
> especially in the amount of salt required to complete the process.
> Many recipes suggest the changing of the brine solution daily for up to two
> weeks yet Peter Caird seems to have a successful recipe that does not
> require changing the brine once over 40 days.
> Why the disparity? Is it possible to lessen the amount of salt [brine] that
> must be disposed of in the process [some recycling process perhaps]?
> How does industry cope with this problem in producing tonnes of pickled
> olives? Even the small operator is likely to have some solutions in place to
> satisfy council and other regulatory bodies.
>
> On another matter of black scale -- When is the optimum time to spray for
> black scale ? I tackled a few trees scattered amongst a varietal plot with
> white oil at the early onset of the scale's appearance, probably in early
> summer from memory [I will record these things in the future] and find now
> at harvesting these particular trees have considerably less fruit than their
> neighbouring unsprayed trees. Has the white oil effected the emerging fruit
> ? Perhaps the white oil was a little strong ? Any ideas or similar
> experiences?
>
> Alan Watt, Tanja Olives
>
>
> [Non-text portions of this message have been removed]
>
>
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</pre>
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