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<pre>Mr Archer said:

"A recent report from New Zealand showed that they were having trouble
extracting Manzanillo oil when the paste was 17 degrees Celsius. A number
of overseas processors recommend up to 35-40 degrees for efficient oil
extraction. Is 35 degrees Celsius still the internationally accepted
maximum processing temperature for Extra Virgin Olive Oil?"

In Australian Olive Grower, Nov 1977**, Dr Marco Mugelli said when
discussing the malaxing stage of oil processing:

"During the process the temperature musn't exceed 25 degrees Centigrade:
any higher than that affects the quality of the oil."


Ian Fraser


**Footnote: This issue of the journal described Dr Mugelli as "one of
Italy's foremost oil extraction specialists and head of the Florence Oil
Tasting Panel".
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