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<pre>Thank you Butch.

Lampante Olive Oil (for lamps) has a value of greater than 3.3% free
fatty acid. I now understand what you mean. It is interesting that this
poor quality oil (for eating) is sought after by olive oil refiners.
During the process of oil stripping the free acid that you talk about is
removed and collected. This by product is commercially valuable in the
cosmetic and house hold product area. The oil left is the basis for
making Lite flavour and 100% (Pure) olive oils. As EVO production is
increasing because of a better understanding of how to make good olive
oil, the poor quality oils often fetch the same price or even more than
virgin olive oils. This is supply and demand.

Prof Stan Kailis
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