 The Clarinet BBoard
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Author: Hiroshi
Date: 2000-08-16 03:47
Next to ZOnda classico, I bought Olivieri boxes. Today, they reached me. I was a little surprized to find they seem 'wet' compared with what I saw in 1970's. Obviously,it lacks in drying up after olive oil treatment(Olivieri is treated in olive oil,right?). How it souds? Maybe after drying up under sun.
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Author: Bill
Date: 2000-08-16 13:20
Oliveris are fantastic reeds made from nice, thick cane that are cut so poorly they are hardly playable on most set-ups. A good Olivieri reed is a great joy (and just about as rare).
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Author: Dave Spiegelthal
Date: 2000-08-16 13:53
I can't speak for Olivieri reeds from the 70's as I wasn't using them then, but I do play on them now and, IMHO, they are indeed made from good cane, and their cut is somewhat inconsistent (but not as horrible as Bill thinks they are). Olivieris seem to be cut fairly thick up to the tip area, where they get thin rather suddenly. If this isn't cut exactly right, then the reeds tend to be either unresponsive, or squeaky (and may even split). Generally though, I like them, although I wouldn't use them exclusively. I play a mix of Olivieris, Zondas, Rico Grand Concert Thick Blanks, Mitchell Luries, and the occasional Vandoren, Glotin, and Marca. Variety is the spice of life! And about the olive oil treatment, I had never heard of this until Hiroshi mentioned it --- can anyone confirm or deny this?
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Author: Bill
Date: 2000-08-16 14:01
The "Tempered" Oliviers are indeed treated with oil. Not 100% sure if it is specifically olive oil. The "Untempered" (no oil) are no longer being made. And, of course, the "Untempered" are what all clarinet players are now looking for.
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Author: Dave Spiegelthal
Date: 2000-08-16 14:56
How trendy and fad-following musicians are! Of course clarinetists are looking for the variety which is no longer available! When both were available, I seem to recall the "tempered" ones being generally preferred, though more expensive at the time. It's like many artists, I guess --- they only become famous after they're dead. And many products only become sought-after when they're out of production.
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Author: Hiroshi
Date: 2000-08-17 01:34
The fact Olivieri is cured by olive oil is on the Klarinet Archive.(The name Oliveri seems to come from that.)
When first glancing at the Olivieri reeds, I noticed two things compared with them in 1970's.
1.The box saids 'made in USA'. It used to be 'made in Spain'.
2.It seems in lacking drying up. Maybe needs aging and drying. I would use them after totally drying up.
By the way, I read somewhere Steve Cohen use Olivieri reeds.
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Author: Hiroshi
Date: 2000-08-18 02:42
Today I dipped 20 of them in water and put them on glasses.
Found two things.
1.Each reed has noticeably different lengths of overall and stock part. I do not know whether this means it is an evidence of handmade(all are different) or lack of quality control. Frankly, I was very surprised.
2.The water in which I dipped them for 5 minutes or so became thin dark yellow. I thought I should use these reeds after repeating this procedure many times until the water maintaines transparency after dipping.
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