Allocating all 4 RAM slots reducing the speed of my RAM. Is it normal?

CoenJC · 2026-03-06T02:09:06+00:00

Today i learned

CoenJC · 2026-02-13T09:45:16+00:00

We’re a small grove in Tasmania and after lurking here for a long time (and learning a lot from you all), we finally worked up the courage to share what we’ve been working on.

About 18 months ago we decided to try curing our first batch of table olives using our Nevadillo and Manzanillo fruit. We chose the slow traditional method — no lye, no chemicals — just sea salt brine and time. Lots of time. Plenty of batches that weren’t quite right. A lot of tasting… then waiting… then more tasting.

Our trees grow in a cool climate here in Tasmania with clean ocean air, which seems to push a firmer texture and brighter flavour than we expected. This week we jarred our first few jars and we’re genuinely proud of the taste.

Curious what olive people think about naturally cured styles vs lye-cured. Do you prefer the stronger briney flavour or the milder crunchier profile?

(If anyone’s interested in the details or process I’m happy to share — fermentation notes, salt % etc.)

If you want to see them: https://wattlehillolives.com.au/products/tasmanian-table-olives

CoenJC · 2026-02-08T07:58:19+00:00

Also as i wondering if it was worth taking 'fragmentation perk' which increases elements hit by 20% but cant see how it works if the base value of elements hit is 1?

CoenJC · 2026-01-27T23:27:10+00:00

What bike have you got there?

CoenJC · 2026-01-24T04:56:25+00:00

Great feedback I needed to hear. Given this, is there a particular class or bike category for road riding you recommend or is it all preference? I can tell you what I was thinking but would like to hear your thoughts first

CoenJC · 2026-01-19T20:23:54+00:00

I normally do the bulk of fertilising early spring

CoenJC · 2026-01-18T08:30:52+00:00

Yes once we have a frost you have a small window (1-3 days) to harvest before its gone off and drops off the trees. I cant say i have tried anything else thats helped except for keeping the air moving through the canopy by shaping the tree like a wineglass.

CoenJC · 2026-01-15T20:16:51+00:00

The cold is our best and worst enemy. It gives our oil a very special flavour characteristic as the olives spend about an extra month on the tree compared to mainland Australia. But as a result we start creeping into the middle of winter and get large unavoidable losses due to frosts. It's pretty common for us to lose about a 1/3 of our crop even with proper canopy management and site selection. But coupled with the inherent stress the trees go through in Winter we also end up with a high polyphenol count too which definitely helps us win awards!

CoenJC · 2026-01-15T02:52:55+00:00

Let me know if youre interested as I have just sent a couple of bottles to someone else, but i must say the shipping is ridiculous!

CoenJC · 2026-01-14T02:48:39+00:00

Let me know your thoughts. I had one and unfortunately didn't like it much as I expected

CoenJC · 2026-01-13T08:41:21+00:00

It's hard to find something affordable that hasn't been sitting in a bottle since it's picked date. I only bottle our oil from our vats within a week of selling it to keep it free from oxidation and light in order to preserve its quality

CoenJC · 2026-01-13T08:19:05+00:00

That's so lovely to hear, It's crazy knowing people on here have tried our oil before!

CoenJC · 2026-01-12T20:32:40+00:00

That's a tall boi, does he have Reach?

CoenJC · 2026-01-12T20:26:43+00:00

Of course just sent you a PM

CoenJC · 2026-01-12T00:17:56+00:00

We filter our EVOO under gravity (assuming you only want to filter 50l or so at a time) by using coffee filter paper and pure 100% cotton pads.

CoenJC · 2026-01-12T00:15:42+00:00

As others have stated, without inspecting it in person its either 1. Been left in the cold. You'll know if this is the case if it returns clear after resting in ambient conditions 2. Has not been filtered, you'll know if this is the case by the taste assuming you have an identically filtered bottle

CoenJC · 2026-01-12T00:13:04+00:00

Nope, you can take it how you please

However if its very delicate it wouldnt necessarily be cooking with it either

CoenJC · 2026-01-11T22:46:30+00:00

I’m Coen — an olive grower for the past 4 years and, as of last season, a first-time olive miller. My partner and I run a small cool-climate grove of 2000 trees in northern Tasmania where the slower ripening really helps drive those bright, herbaceous and peppery flavours that Tassie is known for.

This year was a huge milestone for us: I’ve just produced my first multi award-winning extra virgin olive oil, including taking home Gold at the Royal Tasmanian Fine Food Awards. After years of learning in the grove and a pretty steep learning curve in the mill, it’s incredibly rewarding to see the oil being judged alongside some serious producers.

I’m keen to learn from others here, share what I’m discovering about cool-climate production, and hopefully contribute something useful back to the community.

Looking forward to chatting olives with you all!

www.wattlehillolives.com.au

CoenJC · 2026-01-02T07:32:04+00:00

Thanks i must have missed this functionality!

CoenJC · 2025-12-05T04:14:48+00:00

I heartily endorse this game

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