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<pre>Hi all!

I am trying to find out information on the Oil Kalamata variety. Any
information would be appreciated. Also on the Mediterranean variety. I
have read that Paragon is another same for Mediterranean, but the other day
I also saw on the net that Frantoio is Paragon??? Can anyone clarify this.

Kind regards

Lisa Rowntree
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<pre>Lisa

According to Olives Australia the Frantoio is DNA identical to Paragon
(Issue 10, January 1999, Australian Olive Grower).

They also have information on the Oil Kalamata. Contact Andrew at
oliveaus@ozemail.com.au
or try their website.

Regards



> I am trying to find out information on the Oil Kalamata variety. Any
> information would be appreciated. Also on the Mediterranean variety. I
> have read that Paragon is another same for Mediterranean, but the other
day
> I also saw on the net that Frantoio is Paragon??? Can anyone clarify
this.
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<pre>Lisa,

Paragon is Frantoio. Cross check with Olives Australia on their web site.

I believe that Kalamata oil is very good but I think you would get a premium
for them as a table olive rather than an oil product.

Regards,

Phil
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<pre>Kalamata oil has excellent organoleptic qualities however first class
fruit is processed for table olives. Rejects are then used for oil
production. TRhere is also available a brand of Kalamata Oil which is
more likely to be a blend including oil from elioelia (which means oil
olive) which is about the size of Koroneiki variety and grows in the
Kalamata area.

Prof Stan Kailis
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