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<pre>Peter:

Many thanks for your remarks regarding the (de)pressing situation for oil
yields from Manzanillos.

A major processing unit in NSW has also been in contact, and they say they
shudder when a customer arrives with Manzanillos to press. About the only
way they say they've been able to get some oil from them is to process them
dead ripe ('starting to shrivel').

Of course they're well aware that this approach has no future, when OZ is
trying to build up a reputation for quality in the olive industry. Nor is
the idea of additives (some costly) to get at any oil, we'd have thought.
As you say, should we have to go to these measures?

Anyhow, we'd better report this sad tale to fellow members of the olive
coop we've joined; there's a board meeting tonight in Wodonga. Will let you
know what the meeting decides as regards passing on advice to members.

The response from Antonio Gianno in Italy was interesting wasn't it, when
he said: 'The purpose of Spanish Manzanilla cultivar is generally known as
table olives. The oil content value is seldom reported. Can you tell us
which type of Manzanilla were planted in Australia?' So we'll contact the
nursery up north that grew our plants and see if they can shed some light
on this for all of us and for Antonio on the other side of the world.
Pretty crucial for the likes of us because two thirds of our trees are
M's!!!

Like you, looking forward to hearing more from others growing Manzanillos
for oil. Lots of them in OZ and NZ from what you say.

All the best.

Ian & Jenny

================================================== ==============================







>Ian/Jenny
>
>Word is now in from other processors in southern Victoria and southern NSW.
>Adjacent States of Australia but 100's of kms apart with respect to
>processing plants.
>
>In Victoria one processor (using a traditional press) reported low yield
>rates for both Manzanillo and Mission (less than 10% for both varieties).
>Actual rates unreported. In NSW rates for Manzanillo seem to be recording
>extraction rates (maximum) of around 6%.
>
>As the processor in Ian/Jenny's case I was acutely aware of expectation and
>was puzzled by the outcome. No matter which way the Oliomio 100 was
>configured (and there are not many ways) the outcome was the same. Heating
>the residual sansa revealed no oil. Solvent was not tried but really,
>should we have to go to these measures?
>
>My harvest of Mission (amongst others) from 35 year old trees has yet to
>begin so it will be of some interest to me to compare yields. The fruit
>looks good and squash testing reveals the typical greasiness. We shall see.
>
>I look forward to comments from Oz & NZ on the variety Manzanillo. In my
>area I am aware of an audited 12000 trees but more probably 30000. Oz wide,
>Manzanillo have been amongst the most widely planted cultivar. The same (I
>think) holds true for NZ.
>
>And one last comment. So far in the (de)pressing season I have processed
>about 6 tonne originating from 6 (or more when the wild ones are included)
>varieties. No more (to date) has more than 10% yield (weight for weight)
>been achieved. On average last year, it was around 16%.
>
>Mind you, some really stunning oils have been produced that, with careful
>blending, will produce some truly wonderful oils.
>
>Regards.
>
>
>------------------------------------------------------------------------
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<pre>>Antonio Gianno in Italy was interesting wasn't it, when
>he said: 'The purpose of Spanish Manzanilla cultivar is generally known as
>table olives. The oil content value is seldom reported. Can you tell us
>which type of Manzanilla were planted in Australia?

I wonder if you know that the name "manzanillo" is used for a lot of
different varieties.... Most of cases it refers to the tree that
Antonio GIanno cited, but you have a lot of other olives that are
also called manzanillo or manzanilla that are used for table olive
oil.

Gonzalo

--
================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/
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<pre>Ian

This method is often used (starting to shrivel) as a way of obviating
excessive water. Indeed I have attempted such myself with some effect in
1998. Your olives, still sitting in their bins at my factory, have not
changed one iota.

I look forward to receiving the information that may be generated by your
co-ops meeting tonight.

With respect to "the purpose of Spanish Manzanilla cultivar is generally
known as table olives. The oil content value is seldom reported. Can you
tell us which type of Manzanilla were planted in Australia?" I must admit I
am most curious. Again I refer to both the Californian Olive Production
Manual and Bertini's (Australia 1960) who quantify oil yields as being in
the (up to) 26%. Burr writes of the Manzanilla as yielding 93 kgs of fruit
from 14 year old trees but doesn't mention oil outcomes. Nor, for that
matter, is there any suggestion that there may be differentiation within the
cv. Comments are also made by Burr that Manzanillo oil "is acceptable" but
is this what we aspire to?

Bertini writes of "Manzanilla being of certain varietal types; Barelanca in
certain areas, Manzante & Manzanera in Aragon, Alquecerana in Huesca,
Villalonga in Albaida, Carlet, Jativa & Fornas in Enguera, De Val De
Gallinera in certain areas of Albaidia, Gandia and Sagunto".

Now I just wonder which one we have in Oz that has been planted out at a
rapid rate and which, if a table fruit, will never match the imported
variety in terms of cost. I would be more than curious to know the sub cv
of Manzanillo that the States quote for their oil production.

Equally, I would be more than interested in gaining a response from Julian
(of Olives Australia) re the above.

Regards
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<pre>----- Original Message -----
From: P Caird <caird@hitech.net.au>
To: andrew <oliveaus@ozemail.com.au>
Sent: Saturday, May 06, 2000 12:29 PM
Subject: Fw: [OliveOil] (De)pressing Manzanillos


> Julian
>
> I don't know whether you subscribe to this olive chat line but I forward
> this as a matter of no little interest to your firm and the industry at
> large. You are aware that I pressed Ian Fraser's Manzanillos with
> disastrous results (for him). Since then reports have been coming in from
> NSW, SA, Vic and NZ re low yields from this fruit with 6% the most gained
so
> far in Oz. Of course these are young trees and one would normally expect
> them to increase oil yield with age but ....?
>
> Can you inform us (on the chat line) of the specific variety of Manzanillo
> that has been supplied to growers in Oz? It would be most appreciated by
> all.
>
> Can you also inform me of the nearest Oliomio 250 is in relation to me in
> central Victoria? Should like to see one in operation this season.
>
> Regards
>
> Peter
>
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<pre>Surfing the net I found the following description of Manzanillo:
"Manzanillo olive trees are native to Spain, where for many years it has been
grown as one of the leading table varieties. In 1875 it was
brought in to California from Spain and was soon found to be one of the best
varieties imported from the Mediterranean countries.
The Tree: Typical Manzanillo trees are about 15 to 30 feet tall at maturity and
if not crowded, have a spreading habit of growth.
The Fruit: The fruit is medium sized, tough in texture, and uniform in shape, a
slight or broad oval. The base is round or hollow, often
slightly depressed on two sides; the stem-end cavity is prominent, and the apex
round. The surface is spotted regularly with tiny,
whitish lenticels. These become less pronounced towards maturity, when the fruit
becomes velvet-black.
The Oil: Smooth olive flavor with a slight peppery finish."

Does this description corresponds to Manzanillo cultivars planted in Australia
and New Zealand ?
Antonio



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