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<pre>Dear All

Oh to be in London. Walking down Trafalgar Square what an experience.
Quite unlike be on my Island of Kastelorisizzo. With easter coming all
my Cypriot friends will be walking down to Paddingtonn to the Greek
Orthodox Cathedral. easter is the most important event.

For the traditionalists it is a 40 dayfast from animal products, No
lamb, goat, chicken or even seafood. 40 days of the perfect Medterranean
Diet. Lots of beans with olive oi - Lentel soups - Fasoulada - Potatoes,
tomatoes, green beans and ocra in tomato puree - Greek salads with onion
(but on feta cheese)- steamed vegetables with cracked pepper - olive oil
and rosemary - Aubergene and sliced tomatoes grilled with olive oil,
lots of crusty bread, fresh fruit, nuts dried figs.

Good Friday is the re-enactment of Christ's crucifixion. The entourage
and procession will start at the Cathedral and move around the streets
with plenty of candles and chanting. The followers may even pass St
Mary's Hospital. On my island, where there are some twenty churches for
a population of 0nly 200 people, the procession will be much smaller
passing around the KORDONI (harbour) with the candlelights flickering in
the water - the lights of Turkey are also flickering only one km away.
Oh to be on my island.

On saturday night - at midnight when Christ has arisen (ANASTASI) there
is celebration. Red eggs are cracked and everyone goes home and has the
traditional chicken and AVGOLEMONO SOUP.

So oh to be in London, Kaselorrizo or even Perth Western Australia!

One of our members prompted me to write the above. He asked about
measuring free Fatty Acid - that is a one liner - the safest way is to
approach the Archers who used to sell a kit. The assay is very easy. If
they cannot supply, I will provide the boring details. Now to more
exciting matters. I had a very excited caller recently who had no olive
trees, no press, no idea where to get olives etc etc. Today she rang me
very excited that she organised a truck, 20 friends, hand rakes, crates.
They picked 600Kg of olives that yielded 103 litres of olive oil. There
were 3 varieties Manzanillo, Picual and WA Mission. The latter was her
favourite.

All this proves that you do not have a single olive tree to get into the
olive oil business.

Now the second question I was asked. What was my favourite Table Olive
Method without lye.

¥ wash the olives - Green or Turning or Naturally black ripe (Never mix
the colours)
¥ place them in 10% salt solution (1Kg/10 litres) - bulk container eg
5-20 litres
¥ depending on ripeness - black are ready after about one month Green
after 3-6 months.
¥ when the bitternes is gone. make up fresh brine(10%), take 3 parts of
brine + 1 part of vinegar (eg white, malt, wine - I find balsamic is a
little over powering). Pour off the first brine, put the olives into
manageable jars and add the salt vinegar soaking solution then add a
layer of extrav virgin olive oil. Tightly cap and shake.

Stan Kailis
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<pre>You said: <There were 3 varieties Manzanillo, Picual and WA Mission. The
latter was her favourite.>


Dear Stan:

Wonderful narrative. My native Scotland is not quite so exotic. It must be
the climate!

By the way, are the WA Mission you mention actually Mission, or as people
refer to them over here, Mission aka Manzanillo (or vice versa)?

Best wishes.

Ian Fraser and Jenny Davidson
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<pre>To all,

I refer to my somewhat tongue in cheek reference to Manzanillo ( aka
Mission) in an earlier mail. This was a reference to trees ordered as
Mission (but later discovered by virtue to DNA technology to be Manzanillos)
by an olive Nursery, a situation familiar to a number of Australian growers.

Please be advised Mission are not Manzanillo or vice versa. In Oz as
elsewhere they are entirely different varieties and I apologise for any
misunderstandings resulting from my rather facetious comment.


Regards,

Helen Morgan
Talinga Grove
www.talinga.com.au



----- Original Message -----
From: Ian Fraser <fraspub@mail.albury.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, April 10, 2001 1:59 PM
Subject: [OliveOil] Re: Acidity tests


> You said: <There were 3 varieties Manzanillo, Picual and WA Mission. The
> latter was her favourite.>
>
>
> Dear Stan:
>
> Wonderful narrative. My native Scotland is not quite so exotic. It must be
> the climate!
>
> By the way, are the WA Mission you mention actually Mission, or as people
> refer to them over here, Mission aka Manzanillo (or vice versa)?
>
> Best wishes.
>
> Ian Fraser and Jenny Davidson
>
>
>
>
> ************************************************** ***
> http://sadoun.com/olive.htm
> ************************************************** ***
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
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<pre>For Acid Test

Have you tried Olives Australia?

I do the acid test routinely. It is very simple. I will put together
some information for the group. Note that when you do it at your
operation - the value is only a guide even if the test is done
accurately. Only NATA accredited lab results or equivalent will stand up
legally.

From my experience - very fresh fruit the acid value is less than 0.2%.
EVO is 1% or less. With stored fruit - the riper the olives and the
longer they stand before pressing the higher the acid value.

Stan Kailis
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<pre>Dear all


Regarding my comment on WA Mission. Firstly it is not Manzanillo! and it
is not Californian Mission.

It is a relatively small olive, about the size of Frantoio variety. The
story or mythology has it that Luigi Bazzani and his father collected
cuttings from the New Norcia Mission in WA. The tree no longer exists.

The olives ripen to a deep purple colour and when half coloured have
green and purple - purble from the tip with the base green. For
Australians on the group the colours are a reminder of the colours of
one of the WA football teams - Fremantle Dockers.

I ahve processed the olives at the turning colour stage with 10% salt.
The processed olives are reminiscent of Ligurian Olives. (These are
usually Taggiasca variety)

I also pressed a batch last week. The olives were about 1/3 green, 1/3
half ripe, 1/3 Black. The oil was more yellow than green in colour,
distinctly fruity, slight bitterness, significant pepperiness (indicates
a good level of phenolic antioxidants)

I have analysed the different fatty acid proportions and tomorrow I will
do the free acid which in the past for this variety has been lesss than
0.25% (EVO =1% or less). I am also setting up the assay for polyphenols.
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<pre>Do you have an understanding of the chemistry for this increase in acidity
??

> ----------
> From: Stan Kailis[SMTP:kailis@ca.com.au]
> Reply To: OliveOil@yahoogroups.com
> Sent: 13 April 2001 16:35
> To: OliveOil@yahoogroups.com
> Subject: Re: [OliveOil] Acidity tests
>
> For Acid Test
>
> Have you tried Olives Australia?
>
> I do the acid test routinely. It is very simple. I will put together
> some information for the group. Note that when you do it at your
> operation - the value is only a guide even if the test is done
> accurately. Only NATA accredited lab results or equivalent will stand up
> legally.
>
> From my experience - very fresh fruit the acid value is less than 0.2%.
> EVO is 1% or less. With stored fruit - the riper the olives and the
> longer they stand before pressing the higher the acid value.
>
> Stan Kailis
>
>
> ************************************************** ***
> http://sadoun.com/olive.htm
> ************************************************** ***
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
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<pre>Dear all
The increase in fatty acid is due to lipases released by damaged tissue,
and if infected by lipases from the microrganisms.

Triglyceride + Lipase ------->Free fatty acid

Stan Kailis
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