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<pre>Stan is too kind about the Olive Production Manual. If it was called the
Table Olive Production Manual I would have no quarrel but on olive oil
it can be misleading. Oil percentages are not explained. There is
nothing on time of picking. Pollination is poorly covered.

Cheers Brian Chatterton
</pre>
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<pre>Brian:

The "old oil industry" here was based on cull olives from the table fruit
plants and, in some cases what could be gathered from door yard trees. This
is still the case but there is now also a very active developing oil
industry (still very small in terms of tonnage - thus the .1%), mainly in
our coastal region based on the Italian and Spanish experience, interested
in producing gourmet EVOOs. These are growers that truly have a bona fide
interest in producing excellent oil and are quite active in developing their
industry. In many cases they do not depend on it for a living or even a
substantial portion of their income but enjoy the lifestyle. They market the
oil (quite expensive) on a par with the gourmet wine products produced
there - so far, a niche market. There are also several producers (Sciabica
etc.) that produce EVOO and other olive oils in larger quantities. However,
in total, the industry is as yet very small - as a "best use of the land" in
the commercial farming areas (i.e. the central valley of California),
producing olives for oil is less profitable that table fruit or many other
agricultural options. This year, table olives were also not very
profitable - foreign imports, olive fly, limited number of canners etc. all
are impacting grower profit.

Steve Sibbett
U.C. Farm Advisor
Phone - office 559.733.6486
Mobil 559.280.0666
FAX 559.734.2708

-----Original Message-----
From: Brian Chatterton [mailto:tn7685@orvienet.it]
Sent: Saturday, November 04, 2000 11:52 PM
To: Olive List
Subject: [OliveOil] Olive production manual


Bravo Steve. It is good to have a robust debate. Unfortunately so
many people work for large institutions and their utterances are
censored by the PR gang to whom praise not debate is the name of the
game.

I had realised that California was mainly table olives but I never
realised that it was 99.9%. Does that mean that virtually all the olive
oil is from reject table olives?

The other problem is the use that the manual has been put to in
Australia. Obviously you have no control over that. Talking to a few
growers who have been over here in Italy there seems to me a strange
view in circulation. In spite of many growers having a background in
grapes and a clear idea of the distinction between wine grapes, dried
grapes and table grape they seem to be confused about olives and seem to
have more of a milk model in their minds where the milk goes to the
factory who then turns it into cheese, butter, yoghurt etc. If they
have this model in their minds it is not surprising that they have
picked up the Californian manual and thought it was "one size fits all"
solution to their lack of technical backup.

I look forward to the new edition of the manual.

Cheers Brian Chatterton


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



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</pre>
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<pre><< I had realised that California was mainly table olives but I never
realised that it was 99.9%. Does that mean that virtually all the olive oil
is from reject table olives? >>

Brian,

I can't comment on the larger California picture, only Sonoma County where I
live. Virtually EVERY person growing olives here is doing so for oil. The
gourmet olive oil market here is booming, and we can't make enough. Were we
to expand to 20 times our size here, we'd still have to import a vast
majority of our EVOO. Consequently, there is more comeradery than
competition in the Wine Country olive oil industry. <s>

Best regards,

Antony Chessor
</pre>
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<pre>Bravo Steve. It is good to have a robust debate. Unfortunately so
many people work for large institutions and their utterances are
censored by the PR gang to whom praise not debate is the name of the
game.

I had realised that California was mainly table olives but I never
realised that it was 99.9%. Does that mean that virtually all the olive
oil is from reject table olives?

The other problem is the use that the manual has been put to in
Australia. Obviously you have no control over that. Talking to a few
growers who have been over here in Italy there seems to me a strange
view in circulation. In spite of many growers having a background in
grapes and a clear idea of the distinction between wine grapes, dried
grapes and table grape they seem to be confused about olives and seem to
have more of a milk model in their minds where the milk goes to the
factory who then turns it into cheese, butter, yoghurt etc. If they
have this model in their minds it is not surprising that they have
picked up the Californian manual and thought it was "one size fits all"
solution to their lack of technical backup.

I look forward to the new edition of the manual.

Cheers Brian Chatterton


[Non-text portions of this message have been removed]
</pre>
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<pre>no, most of the olives now being processed for oil are Italian varietels
that have been planted within the last 10 years in Napa, Sonoma and
Mendocino counties. Mission olives are also being harvested for oil with
good success too, although I would hesitate to say they are rejects; the
main reason is that the canning industry here is getting fierce competition
from overseas, and there is more opportunity now to make inroads into the
olive oil market.
Sue Ellery
----- Original Message -----
From: Antony Chessor <antony@ksaenterprises.com>
To: <OliveOil@egroups.com>
Sent: Saturday, November 04, 2000 4:49 PM
Subject: Re: [OliveOil] Olive production manual


> << I had realised that California was mainly table olives but I never
> realised that it was 99.9%. Does that mean that virtually all the olive
oil
> is from reject table olives? >>
>
> Brian,
>
> I can't comment on the larger California picture, only Sonoma County where
I
> live. Virtually EVERY person growing olives here is doing so for oil.
The
> gourmet olive oil market here is booming, and we can't make enough. Were
we
> to expand to 20 times our size here, we'd still have to import a vast
> majority of our EVOO. Consequently, there is more comeradery than
> competition in the Wine Country olive oil industry. <s>
>
> Best regards,
>
> Antony Chessor
>
>
>
>
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil
>
>
>
</pre>
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<pre><< most of the olives now being processed for oil are Italian varietels that
have been planted within the last 10 years in Napa, Sonoma and Mendocino
counties. >>

Sue,

Right. The greatest percentage seem to be Leccino, Frantoio, Maurino, and
Pendolino. B.R.Cohn has some 130 yr old "french olive trees"...don't know
what they are, since that's all the person at Cohn could tell me.

<< the main reason is that the canning industry here is getting fierce
competition from overseas, and there is more opportunity now to make inroads
into the olive oil market. >>

That, plus the fact that the gourmet markets in the SF Bay Area are stronger
than ever. Culninary schools continue to thrive, speciality restaurants and
food stores are booming, etc. And no matter how much oil we seem to make,
consumer demand is outstripping our increases in oil. So we're actually
importing more EVOO than ever before. <g> Great market to be in, eh?

Regards,

Antony
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<pre>Anthony, pretty sure they are Picholine. Since Bruce Cohn is still the
"manager" of the Doobie Brothers, he gets on-going press and, as we recall,
he spoke of his olive oil, specifically, his Picholine trees.
Hope this helps.
The other area of California where you'll find lots of olives is Butte
County. Many of those groves are 75 to 85 years old. Primarily Mission and
Manzanillo.
Tom and Sue
----- Original Message -----
From: Antony Chessor <antony@ksaenterprises.com>
To: <OliveOil@egroups.com>
Sent: Sunday, November 05, 2000 3:29 PM
Subject: Re: [OliveOil] Olive production manual


> << most of the olives now being processed for oil are Italian varietels
that
> have been planted within the last 10 years in Napa, Sonoma and Mendocino
> counties. >>
>
> Sue,
>
> Right. The greatest percentage seem to be Leccino, Frantoio, Maurino, and
> Pendolino. B.R.Cohn has some 130 yr old "french olive trees"...don't know
> what they are, since that's all the person at Cohn could tell me.
>
> << the main reason is that the canning industry here is getting fierce
> competition from overseas, and there is more opportunity now to make
inroads
> into the olive oil market. >>
>
> That, plus the fact that the gourmet markets in the SF Bay Area are
stronger
> than ever. Culninary schools continue to thrive, speciality restaurants
and
> food stores are booming, etc. And no matter how much oil we seem to make,
> consumer demand is outstripping our increases in oil. So we're actually
> importing more EVOO than ever before. <g> Great market to be in, eh?
>
> Regards,
>
> Antony
>
>
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil
>
>
>
</pre>
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<pre>where can I get the Olive Production Manual?
best
Snabjorn Falco

BJARTUR
www.bjartur.is
Snæbjörn Arngrímsson
+354 5621826
gsm mobile +354 6981826
fax: +354 5628360
</pre>
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<pre>A second, more comprehensive edition of the University of California's
"Olive Production Manual" has been completed. In addition to substantially
updated information it will include an expanded irrigation section with RDI
strategies. It is currently at our editors for their review and subsequent
publication. These things go slowly however so I wouldn't expect publication
until fall (US fall) although it may be available sooner (I will let
everyone know). In the mean time, the old (i.e. 1st) edition can be ordered
from: http://anrcatalog.ucdavis.edu/mercha...?id=149&step=2

Steve Sibbett
U.C. Farm Advisor Emeritus
Phones:
Office: 559.734.4607
FAX: 559.734.2708
Mobile: 559.280.0666
e-mail: sibbett@lightspeed.net
</pre>
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<pre>Steve

Thank you for updating us on the 2nd edition. If you can, please
mention about our OliveOil group in this 2nd edition. Even if just a
subscription address (oliveoil-subscribe@yahoogroups.com) would be
very helpful.

For those of you who want to buy the current edition (June 1994), you
could buy it at the following sites:

Australia:
http://www.landlinks.csiro.au/part.cfm?PID=2207
http://www.publish.csiro.au/books/bookpage.cfm?PID=2207

New Zealand:
http://touchwoodbooks.co.nz/toliveprod.html
http://www.nzoa.co.nz/info.htm

USA:
http://www.amazon.com/exec/obidos/ASIN/1879906155/soo
http://fruitsandnuts.ucdavis.edu/olivepub.html
http://cetulare.ucdavis.edu/pub/order.htm

Best regards
Jamal Sadoun

P.S. By the way, Steve has been a subscriber of OliveOil since the
early days in 1998. He is the 3rd subscriber to this list. WOW.
Thank you Steve for sticking around.
</pre>
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