charles wrote:

I was thinking of VP wines of Kingston- but even they got the grape juice
in bulk. Presumably you could use a refrigerated ship for olives - as they
do for bananas?

I don't think so, the spoiling of the olives seems to be driven by the
damage that occurs during picking which causes the fruit to self
destruct - like an apple that has been dropped on the floor. It all
seems like unnecessary complication when the olives can be pressed close
to where they are harvested by people who know what they are doing.
Since most of the olive is waste (water and pomace) what advantage is
there in shipping whole olives some 2000 miles to a country where labour
is more expensive than at the point of origin?