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<pre>I have not seen any of the FS17 variety near Perugia which is only
40 minutes from here but to be honest you need to be much more of an olive
expert than me to tell one variety from another except in a few simple
cases. Where near Perugia?

Why are growers in Oz and NZ so worried about self pollination? If you have
a list of selection critieria and then add another factor like self
pollination you reduce the pressure on the others. Yield, quality,
resistance and fruit size (for mechanical picking) are all much more
important.

Perhaps it is a misunderstanding of "blending". I would say that nearly all
oils in Italy are blended but the blending takes place in the grove as all
trees are picked together. This is quite different from factory blending
where oils from all over the Mediterranean are blended for a uniform brand.


Cheers Brian Chatterton.
</pre>
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<pre>Brian,

The contact we made for FS17 in Italy was Professor Fontenazza. His grove
includes many experimental varieties and various traditional ones grown
under a variety of systems. The grove is located about 11/2 hours out of
Florence, and about 20 mins from Perugia ( if my memory serves me.) If you
are unable to locate him from this info, please email me again and I am sure
I can locate an exact address for you.

Helen Morgan
</pre>
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<pre>Hello Stan, your last posting was most interesting and thanks for the
summary of the Australian industry at present.

It occurs to me that there is much going on in the West and I was wondering
whether the University or WA olive growers association might be interested
in organising a study tour for Australian growers/producers. That could also
be expanded to include interested parties from our discussion group.

Regards,

Phil Bramley
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hello Stan, your last posting was most interesting and thanks for the
summary of the Australian industry at present.

It occurs to me that there is much going on in the West and I was wondering
whether the University or WA olive growers association might be interested
in organising a study tour for Australian growers/producers. That could also
be expanded to include interested parties from our discussion group.

Regards,

Phil Bramley
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I have not seen FS17, but I do know that Prof Fontenazza is promoting
this olive variety. It is good to try new varieties, however compared to
the popular international varieties, these would have to be classified
as experimental.

in Western Australia there are many olive projects and my general advice
to growers is to stick to the international varieties until further
research comes up with new information. A small quantity of Barnea have
been planted and I am looking forward to assessing their performance.

For Oil

Arbequena
Picual

Frantoio
Leccino
Pendolino (also used as a pollinator)

Koroneiki
Greek Oil Olive

For Table

Manzanillo
Kalamata
Conservolea
Picholine
Throumbes
UC13A6
Verdale
Sevillano

In Western Australia the Olive growing industry is segmented into 3
broad categories.

Cottage - up to 500 trees
Boutique often associated with vineyards - up to 5000 trees (20ha)
Large Scale - 50 to 500ha (250-300trees/ha)

Currently crushing is about 40c/kg of olives. Bulk EVO sells for
Aus$10-12/litre and boutique olive packed in small bottles eg
375ml/500ml ($60 to $100/litre).

As part of our University research I have planted 9 trial plots, each
with 6 varieties, in the southwest of Western Australia. We are
collabortaing with the CNR on the propagation of Woody Species at
Scandicci (Drs Georgio Bartalini and Maurizio Lambardi) and the
University of Perugia (Pr Romano, Tombesi, Montedoro, Servelli and
Proietti) The trials are now in their 3rd year after planting and
fruiting is occurring at a number of sites. I expect that a respectable
crop will occur in the 2001 season. The trees were one year old when
planted. Talking to a grower who has an olive grove/vineyard today he
told me that his 250 2 year old UC13A6s have set fruit and he expects
2-5Kg of olives/tree. These will be used for table olives that he will
process Green Greek Style ie soaking in water, then brine with the final
product having three quarters brine, one quarter vinegar and a layer of
olive oil.

Prof Stan Kailis
University of Western Australia
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I have not seen FS17, but I do know that Prof Fontenazza is promoting
this olive variety. It is good to try new varieties, however compared to
the popular international varieties, these would have to be classified
as experimental.

in Western Australia there are many olive projects and my general advice
to growers is to stick to the international varieties until further
research comes up with new information. A small quantity of Barnea have
been planted and I am looking forward to assessing their performance.

For Oil

Arbequena
Picual

Frantoio
Leccino
Pendolino (also used as a pollinator)

Koroneiki
Greek Oil Olive

For Table

Manzanillo
Kalamata
Conservolea
Picholine
Throumbes
UC13A6
Verdale
Sevillano

In Western Australia the Olive growing industry is segmented into 3
broad categories.

Cottage - up to 500 trees
Boutique often associated with vineyards - up to 5000 trees (20ha)
Large Scale - 50 to 500ha (250-300trees/ha)

Currently crushing is about 40c/kg of olives. Bulk EVO sells for
Aus$10-12/litre and boutique olive packed in small bottles eg
375ml/500ml ($60 to $100/litre).

As part of our University research I have planted 9 trial plots, each
with 6 varieties, in the southwest of Western Australia. We are
collabortaing with the CNR on the propagation of Woody Species at
Scandicci (Drs Georgio Bartalini and Maurizio Lambardi) and the
University of Perugia (Pr Romano, Tombesi, Montedoro, Servelli and
Proietti) The trials are now in their 3rd year after planting and
fruiting is occurring at a number of sites. I expect that a respectable
crop will occur in the 2001 season. The trees were one year old when
planted. Talking to a grower who has an olive grove/vineyard today he
told me that his 250 2 year old UC13A6s have set fruit and he expects
2-5Kg of olives/tree. These will be used for table olives that he will
process Green Greek Style ie soaking in water, then brine with the final
product having three quarters brine, one quarter vinegar and a layer of
olive oil.

Prof Stan Kailis
University of Western Australia
</pre>
</td></tr></table>