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<pre>Peter:

Interesting you got 20% from what you referred to as Manz. Just one lot?

No one in this part of the world (with vg growing conditions this year) got
anywhere near that, to my knowledge; in fact best I heard of was 11.5% from
Manz's (or what they believed were Manz) including fruit, which I saw, that
was black-as-pitch ripe.

Were the Missions you mentioned actually Missions or, in fact, more Manz's?
Or is that an impossible Q to answer?

On another tack, agree with you QA is the way to go; inevitable at that.
Will QA include truth in labelling when producers put, say, a varietal name
on a bottle label? Aren't some nurseries now supplying 'certified
varieties', eg Marlborough?

Cheers.

Ian Fraser and Jenny Davidson

------------------------------
>Alan
>
>First ripening. Manzanillo. Oil yield >20% wxw. Central Vic. April.
>2nd in were Corregiola. Oil yield >20% wxw. Southern NSW. April
>3rd. Frantoio. Yield >20% wxw. Central Vic. May
>4th. Verdale. Yield 8-15% wxw variable from different groves. Central Vic.
>June
>5th. Mission. Yield 8-18% variable, different groves. Central Vic. June/July
>
>I am about to start my final harvest for the year of Mission which are
>approx 80% coloured from green. The remaining Verdale at this grove in
>central Vic are still bright green and I will probably lose to frost.
>
>Regards
>Peter Caird
>www.victorianolivegroves.com
>0418 392 157
>
>----- Original Message -----
>From: "Alan Watt" <tanjaolives@bigpond.com>
>To: <OliveOil@yahoogroups.com>
>Sent: Monday, August 20, 2001 11:02 AM
>Subject: [OliveOil] Early maturing olive varieties
>
>
>> >From growers experience which true oil variety olives [apart from
>manzanillo] mature or ripen first in the season and have an acceptable
>percentage of recoverable oil?
>>
>> Alan Watt, Tanja Olives
>>
>>
>> [Non-text portions of this message have been removed]
>>
>>
>>
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</pre>
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<pre>Ian

Genuine Manzanillo's sourced from Olives Australia, 7 years old, unirrigated
for over 2 months prior to harvesting black ripe. I had intended to use
them for pickling but we had just installed the new Pieralisi so I thought I
would see how the machine would cope with this notorious fruit. The first
trial batch was about 300kg that we had harvested. They had been sitting in
the cool factory for several days (about 4) prior to being put through the
hammer mill. They came from Heathcote (about 2 tonne in all) and we did the
entire lot for all. Judy Ridgeway adjudged the oil to be superior to my
other oil, a single varietal, Frantoio that had just won 1st prize at Olive
Week. Other M's done this season did not perform as well and some of these
were sourced from Sunraysia and on 15 year old trees. Mind you, none of
them were harvested black ripe.

The Missions are 38 year old trees and are said to derive from the WA
varietal although no one has any records. They are distinctly different
from M's being more ovoid and only about 3-4gms compared to the M's 6-10gm
weight.

FYI, I have done 3 varietals this year (Manzanillo, Verdale & Frantoio) and
1 Harvest Blend.

Truth in labelling will be with us sooner or later but, in the meantime we
can start setting the standards that others may follow. Certainly
Marlborough is now offering certified varieties but also others.

Pity that Phil Ward has felt compelled to move on, he will be a loss for
your area. Anyone new been appointed?


Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157

----- Original Message -----
From: "Ian Fraser" <fraspub@mail.albury.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Wednesday, August 22, 2001 10:11 PM
Subject: [OliveOil] Quality assurance etc.


> Peter:
>
> Interesting you got 20% from what you referred to as Manz. Just one lot?
>
> No one in this part of the world (with vg growing conditions this year)
got
> anywhere near that, to my knowledge; in fact best I heard of was 11.5%
from
> Manz's (or what they believed were Manz) including fruit, which I saw,
that
> was black-as-pitch ripe.
>
> Were the Missions you mentioned actually Missions or, in fact, more
Manz's?
> Or is that an impossible Q to answer?
>
> On another tack, agree with you QA is the way to go; inevitable at that.
> Will QA include truth in labelling when producers put, say, a varietal
name
> on a bottle label? Aren't some nurseries now supplying 'certified
> varieties', eg Marlborough?
>
> Cheers.
>
> Ian Fraser and Jenny Davidson
>
> ------------------------------
> >Alan
> >
> >First ripening. Manzanillo. Oil yield >20% wxw. Central Vic. April.
> >2nd in were Corregiola. Oil yield >20% wxw. Southern NSW. April
> >3rd. Frantoio. Yield >20% wxw. Central Vic. May
> >4th. Verdale. Yield 8-15% wxw variable from different groves. Central
Vic.
> >June
> >5th. Mission. Yield 8-18% variable, different groves. Central Vic.
June/July
> >
> >I am about to start my final harvest for the year of Mission which are
> >approx 80% coloured from green. The remaining Verdale at this grove in
> >central Vic are still bright green and I will probably lose to frost.
> >
> >Regards
> >Peter Caird
> >www.victorianolivegroves.com
> >0418 392 157
> >
> >----- Original Message -----
> >From: "Alan Watt" <tanjaolives@bigpond.com>
> >To: <OliveOil@yahoogroups.com>
> >Sent: Monday, August 20, 2001 11:02 AM
> >Subject: [OliveOil] Early maturing olive varieties
> >
> >
> >> >From growers experience which true oil variety olives [apart from
> >manzanillo] mature or ripen first in the season and have an acceptable
> >percentage of recoverable oil?
> >>
> >> Alan Watt, Tanja Olives
> >>
> >>
> >> [Non-text portions of this message have been removed]
> >>
> >>
> >>
> >> -----------------------------------------------------------------
> >> Inviting others to join this group is simple: Just ask them to
> >> send an empty message to: OliveOil-subscribe@yahoogroups.com
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> >> ------------------------------------------------------------------
> >>
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http://docs.yahoo.com/info/terms/
> >>
> >>
> >>
> >
> >
> >
> >-----------------------------------------------------------------
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>
>
>
>
>
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</pre>
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<pre>Manzanillos in WA & SA have been yielding around 20% oil in fresh fruit.
If others are getting low values maybe. In Spain values of 15-20% are
not uncommon.

¥ the clones are not the same
¥ Climatic conditions are having an effect - southern Australia (WA SA
and Vic) - has a cimate more like the traditional growing areas - more
or less.


Stan Kailis
</pre>
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