<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Brian and others,
As you are aware much of the plantings in Australia have either been based
on a 'shotgun approach', especially where no previous local groves exist; on
advice from nurserymen and plant stockists, or on a perceived notion of what
the market likes or will like.
There is another restraining aspect to the selection of cultivars for Oz -
that is the availability of certain varieties.
I am in agreement with one of your earlier suggestions that by planting
'known' successful varieties at least there is a greater chance of getting a
'known' product - that is if those selected varieties suit the geographic
and climatic conditions of the planting area.
For my own taste I prefer the grassy, peppery taste of oils from Northern
Italy and by fortunate circumstance find that varieties from that part of
the world are doing well in the slightly cooler, somewhat humid coastal
conditions of Tanja [Southeast corner of Australia]. I would like to extend
the planting of other varieties from the same area, for pollination and
blending reasons, but as yet they are not available [such as Moraiolo and
Maurino ].
I know that there are efforts to bring some of these 'new' varieties into
Australia but, understandably, the quarantine authorities are taking a
cautious approach in order to save us from pests and diseases that are a
blight in foreign countries. It seems odd to me that N.Z. seems to have some
of these varieties already and yet we are attempting to source them from
Italy. Is there some doubt about the authenticity of the N.Z. stock?
I'm sure the situation will change over the next decade as we eventually
shake out some problems [ mislabelling, poor advice and cultivar promotion ]
and gradually find out what grows where well and what the market desires.
I would like to think that if buyers become discerning and growers adapt
their plantings to the requirements of their particular area then the olive
industry might follow the wine industry pattern where particular regions
become noted for particular oils and buyers may look for oils of a certain
cultivar or region. Of course, like the wine industry, there should be room
for the bulk [supermarket] end of the market as well as the boutique
[speciality] operation.
With olive growing, in Australia, covering an area far greater than the
whole of the Mediterranean basin we should expect some differences and
celebrate the diversity rather than hope for a universal product. When I go
[regularly!] to my local wine merchant I do not simply ask for 'a' bottle
of wine. I hope not to simply ask for 'a' bottle of EVOO in my delicatessen
in the future.

Alan Watt, Tanja Olives



[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear All

Iam sur that within the next 50years all will be revealed as to the
olive varieties. I was looking in our glass house today and I saw the
roundest biggest green olives on a Corregiolla! Sounds like the
Manzanillo has hit again!

When growing olives

¥ the parameters are well defined
¥ specific varieties have been selected from experience in particular
climates

Assuming true to type, disease free varieties are available (there are
current problems in these areas), then matching climates can be found
with traditional growing areas.

In principle a cool (wet) winter (chill factor) with a long dry summer.
The cool aspects can be determined from long term climatic averages.
Where there is little winter rain then irrigation or dryland techniques
are used. The effects of summer rain on fruit and oil quality let alone
physiological effects on the tree require further investigation. This
type of research is being undertaken near Gatton Queensland.

The conditions of western and southern Australia are more like the
traditional Mediterranean climate - here valuable research is being
undertaken through the NOVA trial in South Australia. In Western
Australia we are conducting a 6 variety trial accross many growing
regions and conditions but not ones with summer rain.

Getting to the point the industry for one reason or another is moving
faster than the research capacity - all this takes time and money.

A short cut - stage one is to find homoclimes (similar to your growing
region in major olive growing regions around the a Mediterranean) and
plant the best olive varieties in that region or country. These
varieties may not be the Tuscany varieties, but Tunisian or Turkish
varieties).

For example in Western Australia
¥ Coastal areas north of Perth - have climates similar to Crete, Sicily,
Turkey, but not necessarily like Spain
¥ Cooler southern areas have climates similar to Tuscany and Perugia
¥ Drier areas 300-400km north of Perth have climates like Lebanon in
some way but do not have the effect of large mountain ranges

When I was in Thessaloniki (a relatively cool area of Greece) recently -
I saw some of the best Kalamata olives equally as good as those from the
Kalamata region. So through R&D one can get to these outcomes, but it
takes time.

In the meantime - some frustration prevails. The Olive industry can be
conceptualised as:

¥ Olive growing
¥ Olive processing
¥ Olive marketing

So unless one has the proven experience in one or more of these areas,
then many will be led up the wrong path.

Stan Kailis
</pre>
</td></tr></table>