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<pre>Scott,

We have only oil varieties such as Leccino, Moraiolo and Frantoio
in production although we have planted half a dozen table varieties. We
pickle the oil varieties (usually the Tunisian dry salt method with
rosemary) and find them excellent but they would be useless
commercially as they are too small and there is too much sucking and
spitting of pips for the average buyer in spite of the fact that we
select the largest fruit. We also use the fresh olives - untreated - in
traditional Italian dishes. Sometimes we freeze them to extend the
season.

Cheers Brian Chatterton.
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<pre>Regarding the size of table olives - I am ammazed at what attracts the
consumer.

¥ Arbeqina olives are prized by the Spaniards - the olive has little
flesh, but the stone is round and moves easily in the mouth - of course
sucking on this brings out the salt and bitters.

¥ The Ligurian Olives are also small - and in Australia they fetch
around $100/Kg

¥ When I was in Crete - Koroneiki olives were procesed black for Greek
salads

¥ I have also processed fully ripe Leccino olives in Leccino Olive oil -
eat the olives and pour the oil onto the salad.

¥ Last year I processed about 20kg of half ripe Frantoio.

¥ Washed overnight to get dust and leaves out
¥ Made a 10% salt solution 1Kg/10 litres water
¥ Left them for 6 months

I brought them out at the olive school to show the effect of 6 month
salting - and one of the guests speakers - Catherine Ferrari (European
Food - importers) - sampled them and exclaimed - where did you get these
Ligurian olives?!

But I must agree with Brian - whether there would be the supply/demand
for these in major supermarkets or on the international market as a
commercial enterprise is doubtful.

Stan Kailis
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