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<pre>First of all let me say that tonight I am thoroughly enjoying a meal of
humble pie flavoured with M sauce. As many of you would know we invested in
a Pieralisi Fattoria
this year which was commissioned yesterday. The results were excellent.

The Good News
Manzanillo.
From ripe M's from 5 year old trees (source Olives Australia) we did a trial
batch of approx 300kg and achieved, without any
addition of talc etc, better than 14% wxw good quality oil. Tasting notes
later but I emphasise, good quality oil. The Pieralisi handled the typical
emulsification with equanimity. We shall have further, more accurate,
pressings in
about a week or two - depends on how quick we can harvest.
Paragon.
1.2 tonnes were processed and better than 20% wxw was achieved from fruit
that was 35-40% green. Good quality oil.

The Bad News
It would seem that our Oliomio 100 (at least our, now ancient, 1997 model)
cannot cope with the emulsification of any olive. M's in particular but
also Verdale. The addition of talc, as demonstrated by Burr at the recent
Oil-makers meeting in Mildura, may assist in processing. Amanda from Olives
Australia can help those wanting to know where this can be obtained.

Can I urge all growers (of whatever variety) to gain a total oil analysis
from the Uni of Wagga or similar (in time there will be a field kit but I
don't think one has surfaced yet). From this you can gain an understanding
of when to harvest and what you may reasonably expect to get from your local
processor.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
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