boufa06 said:Right you are! During a recent trip to Corfu, I was surprised to see that their olives are tiny in size. This means that for each individual olive, the ratio of flesh to pit is subminimal. Consequently, the oil produced from pressing such olives will have a very significant portion of it coming from the pit. The latter is basically pomace, which is thick, cloudy, and distinctly unpleasant in smell as well as taste.
I do believe that a significant contributing factor to the size/quality of these olives is the fact that the trees did not seem to be properly kept, that is, they were not pruned for years and probably they were not fertilized either.
We usually stay at the Agios Stephanos end of the island. I was dismayed to see the olive trees in such a bad state of pruning and husbandry. I was told (don't know if it is the truth, but it was a Corfiote that told me) - that the olive groves on the island had been neglected for many years due to the fact that only locals wanted the produce. So many old trees, totally abandoned. The grasses grow up round the nets which have been left around the tree for many years.. sad! Thank goodness for Crete and Cyprus and other islands (and the mainland, too!)
Clive: I think that Boufa has given you an 'in' - try the Ministries of the various Mediterranean countries and you'll probably find LOADS of producers, desperate to sell their stuff overseas!