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<pre>There are many many interesting topics that can be discussed
about Olives & Olive Oil. I would like to suggest that each one
of you readers suggest a topic. Don't reply to this post. Create
a new one and put the topic in the Subject line. Add a brief note
about the topic in the body of the message.

I know there are many smart people out there reading this post.
If you use olive oil, you are definitely SMART. Come on, lets
hear from you. Topics can vary from soft to very hard technical
ones. Where do you fit?

I love to read about O & OO. Post your message, lets learn from
you. You asked for it, this is your forum.

Many people in the USA ask me, what is the best olive oil? How
can the average consumer differentiate between a good olive oil
and a not so good one? Definitely, the label is not an indication
specially for the expert taster. But what about the average consumer
in the USA who barely consumes half a pound of Olive Oil a year. Not like
most of the people around the Mediterranean region who consume
somewhere between 10 - 15 kg/person/year.

Now, what is your advice? what do you suggest to these consumers?
Come on Olive Oil experts and producers lets hear your opinion on this.

Another Topic:

Olive Oil consumption in America: I read somewhere that the Olive oil
consumption in the states is around 0.5 lb/person/year and growing.
Please correct me if I am wrong.

The question is, how can we promote Olive Oil in the USA so that
the average consumption will increase?

What is the comparison in the USA between the consumption of Olive Oil
and other Vegetable Oils per capita? How can we bridge the gap?

Sincerely

Jamal Sadoun
</pre>
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