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<pre>Hello,

I am new on this mailing list, so I'll introduce myself.

I am Ton van Dam. I live in a small village near Amsterdam in the
Netherlands.
I like olives and olive oil very much. When I am on vacation in France
or Italy I buy several kinds of olives and olive oil to bring with my at
home. I always visit some producers.
At home I always have different kinds of olive oils. At this moment I
have oil from Alziari, Huilerie des Caracoles, A L'Olivier and Moulin de
Lorgues from France and Getsemani from Italy. I use olive oil for baking
oil and for salad dressing. I love greek salad (choriatiki salata) with
a lot of olive oil. The olives I like the best are Kalamata and
Caillette.
I have three little olive trees and one bonsai olive tree. They produce
a small amount of olives each year. The amount depends on how good the
summer is.

This year, in June, I'll spend my vacation in the south of France near
the town Avignon. Maybe some readers have suggestions about olive
producers to visit. I speak french.

Greetings,
Ton van Dam
Amsterdam, the Netherlands.
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<pre>Ton-
Here is the best mill/store I visited in France during a trip to the Var in
95.
Moulin de Saint-Come
Nicole Alione
La Cadiere d'Azur
Var

94 90 11 51
5/24/95
best oil of trip; hammer mill and alfa-laval centrifuge

Yours,
Ken Stutz
California
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<pre>Greetings all. My name is Elaine Stevens and I live on the Kapiti
coast of NZ's North Island - about an hour's drive out of Wellington.
Calling ourselves Te Horo Olives, partner and I are planting out 10
acres in 600 barnea, 100 picholine, 150 manzanillo, 250 picual and
150 koroneiki as a windbreak on the southern boundary. We're about
two thirds finished and wondering whether to bank on a winter as mild
as the last and continue planting through 'til the end of May or
whether we should wait for spring. Our soil is stony alluvial - more
stone than alluvium which makes digging exceedingly arduous. To this
end we've invested in a tractor driven post-hole borer with a 16 inch
auger. It doesn't exactly dig holes but sort of scruffles an
indentation about 18 inches in depth, spits out most of the smaller
rocks and generally loosens things up. The larger stones/rocks we
lever out with a six foot crowbar. We've supported the trees with 50
x 50 1200mm ground treated pine stakes and we've fully irrigated.
Although the average annual rainfall seems adequate the land drains
like a giant plughole. Cheers, Elaine
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<pre>dear all,

my name is Vamvakousis Aris, i am working for a company named ELEMHO
from GREECE and i would like to join your group.

best regards,
VAmvakousis Aris.
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<pre>Welcome Ari!

I am looking forward to your postings!


=====
Constantine Alexander
http://www.OliveTree.cc
Where Olive Oil is a Passion
http://PapasHaven-subscribe@yahoogroups.com
"Olio nuovo e vino vecchio"
"Aceite de oliva, todo mal quita"

__________________________________________________
Do You Yahoo!?
Yahoo! Auctions - buy the things you want at great prices
http://auctions.yahoo.com/
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<pre>Welcome

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157

----- Original Message -----
From: <vamvakousis_aris@yahoo.gr>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, April 24, 2001 6:22 PM
Subject: [OliveOil] introduction


> dear all,
>
> my name is Vamvakousis Aris, i am working for a company named ELEMHO
> from GREECE and i would like to join your group.
>
> best regards,
> VAmvakousis Aris.
>
>
>
>
> * * * * * * * * * * * * * * * * *
> http://www.sadoun.com/olive.htm
> * * * * * * * * * * * * * * * * *
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
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<pre>It is only in the last five years that I started cooking with Olive
Oil but now I use it all the time.

I have always been a keen amateur cook and I have great respect for
those who can create truly wonderful food whether they are amateur or
professional. Over the years I have created many recipes of my own but
with time (never having written them down) they have been lost from my
memory. Twelve months ago I decided to do something about it and (as
I am a web designer) I started creating my own recipe website called
Hub-UK (www.hub-uk.com).

It has grown considerably over the twelve months and now includes many
interesting articles and recipes from both amateur and professional
chefs.

I have joind the group because I wish to learn more about olive oil.
With regrad to Hub-UK I want to be able to feature more information
about Olive Oil because here in the UK we are very much missing out on
this great product through our lack of knowledge. (Also if more of us
used it the price in the supermarkets might improve).

Please take a look at Hub-UK and if you can contribute any articles or
recipes please let me know. The site is currently enjoying over 4,000
page requests per week and many of the pages now rank in the top 10 on
Yahoo and Google so the right type of article or recipe might be a way
for you to get noticed.

The site is funded out of my own pocket so the only return I can offer
for contributions is links to websites or email addresses.

If anyone is interested the current banner advertising is going to be
replaced and I am looking for a more apt sponsorship / advertising
contract.

David Jenkins
www.hub-uk.com
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<pre>> It is only in the last five years that I started cooking with Olive
> Oil but now I use it all the time.
>
> I have always been a keen amateur cook and I have great respect for
> those who can create truly wonderful food whether they are amateur or
> professional. Over the years I have created many recipes of my own but
> with time (never having written them down) they have been lost from my
> memory. Twelve months ago I decided to do something about it and (as
> I am a web designer) I started creating my own recipe website called
> Hub-UK (www.hub-uk.com).
>

David,

I have just put a link in place from the Hunter Olive Association site to
your site. We are an association of growers in the Hunter Valley of NSW, 2
hours north of Sydney. Web site is www.hunterolives.asn.au

Regards,

Mike Wilson
Webmaster.
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<pre>Hello

We are Willem & Agatha Renders,dutch but we live in Italy,Imperia .We have
olivetrees and make some oil.In our region its all olives.Besides making
oil ,oil paste and olives to eat,Willem uses the wood for sculptures.Some of
the discussions we read about on this site are very interesting.
Brian and Lynne can you tell me in what exist a ripeness test for olives?
Well this will be sufficient for an introduction,have good day ...
Willem & Agatha
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<pre>Hi Everyone I am a new member, My name is Margie Carter. I first got into the
Olive industry in 1995. We had a cattle farm near Wagga Wagga which has 250
olive trees on it planted in 1930's they were covered in olive lace bug, scale
and sooty mould, we sprayed them with Supracide and because they were so over
grown we pruned them to scaffolding 10ft low. I still have the wood 10 tons of
it if anyone's interested. My First workshops was with Richard Withey from Yanco
Dept. Ag who sadly went to Southcorp because he knew alot about olives.
I started & ran a olive tree nursery from 1996 - 2003.PARAFIELD OLIVES. In the
meantime I planted 1500 trees originally for cutting material but they grew to
big trees and was picking olives in 3 years off the kalamatta and continued
picking and pickling and marketing the olives. Last year I sold the nursery and
2\3 of the farm including those olives I picked 25 different varieties. I sold
300 of the lecino 4ft tall and they were transported to another olive grove.
I travelled with Olives Australia to Spain and Italy in 1996.
In 2003 I planted my 'real' grove I had planned for years and finally got to it.
On the part of the farm we retained I planted 6000 pickling olives, mostly
Kalamatta and they got through last summer on 3 megalitres. I buy olives now for
pickling and market them in the Hunter Valley and Newcastle.
I am half way through the post grad. course at CSU Wagga Wagga on olives which
is excellent and have learnt mountains of information and recommend it to
everyone.
I've only pressed oil once and that was with Wagga Verdale as they were terrible
for pickling and I had been testing them for years and expected and good result.
The oil was beautiful and got 23% at 16C. Richard Withey liked Wagga Verdale but
it isn't planted anywhere.
I think that's about it, it's all I can think of at the moment anyway. Thanks
Heaps Margie. p.s. Will let you know of my website when it's up and running.

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