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<pre>Other cv's recommended by my informant, "she" wishes to remain
anonymous, are 'Ladolia'& 'Manaki'. Apparently these are highly
esteemed in the region of kalamata and macedonia, very hardy with
excellent quantities of high quality oil. The greek oils, in particular
koroneiki, are also noted for their high degree of stability (to heat).
The greeks also have a culture of grafting onto the wild olive for a
more vigorous root system which has not been fully accepted here.

The frequent use, or misuse, of regional names to identify olives is a
cause of some concern. To say 'kalamata' or 'manzanilla' or 'franoio' is
a bit like saying 'ford' or 'honda'. Why dont nurseries identify their
product by their botanical name eg olea euoropa var 'rostrata' (picual)
or var 'argentata'(nevadillo blanco)? Just curious.

"She" tells me that 'Azapa' derives from the Azapa valley, Chile. Fruit
very thin skin, beautiful flesh, weight 8-8.5 grams. It is a respected
international table variety with 80% being exported. It is thought to be
out of the Spanish Sevilla or Gordal varieties, believed to have been
brought by the Spanish conquerors, becoming acclimatised to a new
variety or a clone of the mother tree.

Roger Farquhar Hunter Valley

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<pre>> "She" tells me that 'Azapa' derives from the Azapa valley, Chile. Fruit
> very thin skin, beautiful flesh, weight 8-8.5 grams. It is a respected
> international table variety with 80% being exported. It is thought to be
> out of the Spanish Sevilla or Gordal varieties, believed to have been
> brought by the Spanish conquerors, becoming acclimatised to a new
> variety or a clone of the mother tree.
>
> Roger Farquhar Hunter Valley

Roger,

Please convey my thanks to the fountain of knowledge!

The Azapa I have seem to be much as described, and of the three species we
pickled (Manzanillo, Kalamata & Azapa) have come out the best. They are
slightly pointed, a lot like Kakamata, but not as elongated, and very tasty.
I have some jars over here at Twin Trees in Pokolbin if you are interested.

Ph 4998 7311.

Regards,

Mike Wilson.
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