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<pre>----- Original Message -----
From: P Caird

>2. In certain parts of Australia (southern regions) we have had over 4"
>of rain (100mm) which seems to have had the effect of swelling the fruit
>without consequent conversion to oil. Manzanillo were delivered to me today
>(800kg) which were 85% coloured from green. Result: <0.2% oil.

Peter

Did I read the above correctly? Only 0.2% oil yield? WOW. What a tragedy. Do
you know if this happens in Jordan, the farmer would probably lose his mind. I
have seen really bad yields of 6-8%. However, the average is 15%, and the best
oil varieties produce between 25-30% oil. But 0.2% is unbelievable.

Regards, Jamal


[Non-text portions of this message have been removed]
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<pre>I picked olives with my cousin last weekend at Mypolonga. They included
manzanillo and verdale. We took them for crushing on wednesday. Weight was
540kg. Oil was 36 kg. To say my cousin was disappointed understates the feeling
especially after choosing the varieties from the literature and reputable
suppliers of
tree stock and then nurturing them for three years.

If others have finished their crushing it would be interesting to hear what oil
% are being attained. Is this just a bad year. Are the tree stock less than
promoted. Is there anything else we all should know.

Andrew & Val
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<pre>What machine was used Andrew?

Weight was 540kg. Oil was 36 kg.
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<pre>P Caird wrote:

> What machine was used Andrew?

Not sure but it was made in Greece and capacity about 1 tonne.
Quite interesting to watch as it was my first time to see a press in operation.

Andrew
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<pre>Note that some Greek Olive Mills are rebadged machines manufactured
elsewhere.

Prof Stan Kailis
University of Western Australia
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<pre>Dear Julian

Welcome to our email group and I hope you will find the discussions most
interesting to you.

I have read your previous message and would agree with you on the hardship of
extracting the oil from olive varieties that tend to carry higher levels of
moisture.

We use different decanter sizes of Alfa Laval extraction equipment. It is
evident to us that the bigger the decanter in diameter and capacity, the better
the throughput and yield. What helps here is the increase in centrifugal force
applied to the mixture.

We have also noticed that these varieties react differently to the amount of
water you add to the paste before and while entering the decanter, the
temperature of the paste, and the feed rate to the decanter.

When using a small decanter of (0.8-1 ton/hr using oil varieties), the
throughput decreases to less than .5 tons/hr and even sometimes down to .4
tons/hr. Add that to a smaller oil yield, then the problem multiplies for the
press owner. In Jordan, we charge 9% of the oil yield or the value of the same
for pressing the olive regardless of variety.

In addition to the extraction problems at the decanter level, the oil separators
also get clogged and require cleaning and flushing more often. You really have
to develop the experience to deal with this kind of olives at the press.

Best Regards
Jamal Sadoun
OliveOil List Manager

P.S. Since you wrote that your newsletter reaches 12,000 subscribers, maybe you
should mention something about this fine OliveOil email group in your upcoming
issue. To find more information, please visit
http://www.egroups.com/group/OliveOil



[Non-text portions of this message have been removed]
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<pre>Hi Jamal and the discussion group.

I have just returned from a six week tour of the Middle East and Turkey and
had the opportunity to visit some olive growers and producers in Jordan,
Syria, and Northern Cyprus. Unfortunately it was not the right time for
harvest and trees were only beginning to form flowers prior to fruit.

Nearly every meal prepared in Syria had olive oil - some dishes were
absolutely swimming in the stuff - so one could say that my trip was a
healthy one.

My special thanks go to Jamal Sadoun and his family for their hospitality, I
was sorry to have missed your Father Jamal but your younger brother was an
excellent guide and companion - thank you.

My apologies to our Turkish colleagues (Sezmer) for not getting as far as
Izmir to see the Turkish olive growers and producers but I will save that
for next year.

Now its time to catch up on my 358 email messages, most of them from the
olive discussion group, and read about current issues.

Alan Watt and myself of Tanja Olives pressed our first batch (Verdale)
yesterday. After a bad start which produced a very green sludgy sort of
liquid a quick call to Master olive presser, Peter Caird, we were able to
rectify the problem and instantly a very green, peppery, evoo was the
result. Yield from 174 kilos of Verdale olives wasnt high and we estimated
5%. Thanks Peter for being our guardian angel.

Regards to all

Phil Bramley
Tanja Olives






[Non-text portions of this message have been removed]
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<pre>Dear Phil,
I was looking forward to meet you in Izmir. But I am happy to hear that you
are safe back home. Hope to see you during your next visit to Turkey.
All the best to you and to this group.
Sezmen Alper
Izmir Turkey
----- Original Message -----
From: Phil Bramley <bramleyp@one.net.au>
To: <OliveOil@egroups.com>
Sent: Friday, May 12, 2000 4:58 AM
Subject: RE: [OliveOil] Oil Yield


> Hi Jamal and the discussion group.
>
> I have just returned from a six week tour of the Middle East and Turkey
and
> had the opportunity to visit some olive growers and producers in Jordan,
> Syria, and Northern Cyprus. Unfortunately it was not the right time for
> harvest and trees were only beginning to form flowers prior to fruit.
>
> Nearly every meal prepared in Syria had olive oil - some dishes were
> absolutely swimming in the stuff - so one could say that my trip was a
> healthy one.
>
> My special thanks go to Jamal Sadoun and his family for their hospitality,
I
> was sorry to have missed your Father Jamal but your younger brother was an
> excellent guide and companion - thank you.
>
> My apologies to our Turkish colleagues (Sezmer) for not getting as far as
> Izmir to see the Turkish olive growers and producers but I will save that
> for next year.
>
> Now its time to catch up on my 358 email messages, most of them from the
> olive discussion group, and read about current issues.
>
> Alan Watt and myself of Tanja Olives pressed our first batch (Verdale)
> yesterday. After a bad start which produced a very green sludgy sort of
> liquid a quick call to Master olive presser, Peter Caird, we were able to
> rectify the problem and instantly a very green, peppery, evoo was the
> result. Yield from 174 kilos of Verdale olives wasnt high and we estimated
> 5%. Thanks Peter for being our guardian angel.
>
> Regards to all
>
> Phil Bramley
> Tanja Olives
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
> ------------------------------------------------------------------------
> Remember four years of good friends, bad clothes, explosive chemistry
> experiments.
> http://click.egroups.com/1/4051/1/_/137757/_/958096856/
> ------------------------------------------------------------------------
>
> ------------------------------------------------------------------------
> TODAY'S FEATURED SITE: http://sadoun.home.att.net/webringform.htm
> ------------------------------------------------------------------------
> To see more olive related sites visit:
http://www.egroups.com/links/OliveOil
> ------------------------------------------------------------------------
> ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
>
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<pre>Greetings to everybody.
In reply to michael sideris question about yields of oil I can give data
referring to a mountain olive grove with old ,sometimes very old trees ,
on the average ca 150 m above sea level, 10 km from the Leaning Tower
of Pisa ( in Calci, Tuscany, Italy). Cultivars: Trillo ( a very local
one ), Frantoio, Moraiolo, some Leccino. Crop made essentially in
November until half December with a majority of still green olives.
Mill: Alfa Laval continuous one. The average yield for the last ten
years (EVOO with FFA ca 0.3 %) was 15,48 % with range 9.09-20,27
%.Claudio Pellegrino
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<pre>Hi Claudio. Can you please explain that ratio in a different way. I dont
understand it. In my village we go by how many kilos olive make 1 kilo of
oil. 2002 harvest we are pressing 2.45 kilos olive to get 1 kilo of oil.
Cheers
Michael
----- Original Message -----
From: "Claudio Pellegrino" <pellegrinocl@biomed.unipi.it>
To: <OliveOil@yahoogroups.com>
Sent: Thursday, January 31, 2002 4:47 PM
Subject: [OliveOil] Oil Yield


> Greetings to everybody.
> In reply to michael sideris question about yields of oil I can give data
> referring to a mountain olive grove with old ,sometimes very old trees ,
> on the average ca 150 m above sea level, 10 km from the Leaning Tower
> of Pisa ( in Calci, Tuscany, Italy). Cultivars: Trillo ( a very local
> one ), Frantoio, Moraiolo, some Leccino. Crop made essentially in
> November until half December with a majority of still green olives.
> Mill: Alfa Laval continuous one. The average yield for the last ten
> years (EVOO with FFA ca 0.3 %) was 15,48 % with range 9.09-20,27
> %.Claudio Pellegrino
>
>
>
> ---
> Not getting any hits on your website?
> Visit http://sadoun.com/submit
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
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