“Olive Oil and Table Olive Production to Sales”This new book by Simon Field founder of Savantes and leading Australian olive farmer, really lives up to the promise in the title. It does exactly as it says and tells the reader, in extremely useful and practical detail, how to produce top quality table olives and olive oil, starting in the grove and moving through to the table.
Olive Handbook by Simon Field
Simon Filed is eminently qualified to write this book with almost thirty years of olive farming under his belt, not to mention close contact with growers from all over the olive world through his International Extra Virgin Olive Oil Tasting Team Competition and Savantes initiatives.
Olive oil Production
The grove
The opening chapter looks at the choice of site with an evaluation of the soils, water sources and fertility and the preparation of the land if olives are to be newly planted. This is followed by the selection of suitable varieties and decisions on tree spacing, density and planting. Plans will also need to include a consideration of irrigation, pruning, pest control and finally harvesting.
Processing
This chapter moves on to consider all aspects of processing olives for olive oil with a look at the chemistry of olive oil and the standards that need to be met for extra virgin status. This is followed by a review of the different processing regimes that are available or that might be installed if thinking of on-site processing.
Evaluation
Next comes an extremely useful chapter on assessing the end result. The subject of tasting extra virgin oils is covered in some detail and includes a description of the new Savourgram which has been developed especially for Savantes. It offers a multi-dimentional method of profiling extra virgin olive oils.
Table olive Production
Basics
This chapter opens with a consideration of the best varieties to use with a look at international standards for ripening. Grove management, harvesting, preparation for processing are covered next followed by a detailed look at different processing methods used in different regions.
Problems
The importance of microbiological testing are stressed along with a look at the various problems that might be encountered during the production process.
Marketing and promotion
The final chapter concentrates on the best ways to promote and sell olive oil and table olives. Topics covered include market analysis, pricing and margins, along with a note on traps to avoid.