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<pre>Hi Cyndi,

Yep - most of it is solvent-extracted. But mine isn't!

> Nearly all pomace is solvent-extracted. I do not use solvent-extracted
> ingredients (fixed oils, essential oils, etc) in my products. There is one
> source I know of where the pomace is extracted through heat (boiling?).

Check it out at http://www.AV-AT.com I live in Turkey but ship my
products to my American company in Friendsville, MD - we distribute
wholesale and retail from there.

> As for the other post, by Victor, asking about using olive oil to cook
> with. I use EVOO for nearly all my cooking, including Chinese-style. I
> stir fry and saute with it.

I sell only Early-Harvest EVOO and I tell my customers that if they cook
with it, the Great Olive Oil Spirit will visit them and mix canola in
their oil .. ;-) I believe that EVOO is for cold foods - virgin is fine
for cooking. Personal opinion.

> A lot of people don't use olive oil in much of their cooking because they
> say the taste is too strong. But I've found that when I've gone to some of
> these people's homes and checked out their olive oil, the strong
> smell/taste is because it's rancid. Most people don't know the difference
> between a desirable food smell and a rancid smell :-( They also don't know

Most Americans don't know the difference between a true EVOO and the
other off-the-wall handles the slick marketeers have placed on products.
An EVOO should last at least two years - shouldn't become rancid if half
way decently stored.

Y'all keep smiling, Butch http://www.AV-AT.com

Bulk/Wholesale/Retail GC Tested EOs, Rose Otto, Hydrosols, Early-Harvest
XVOO, Water-Extracted Pomace Oil, Rose Petal Jam, 100% Cotton, Deep-Pile
Turkish Bathrobes, Spices, Herbal Teas, and other good things to make
you smile. Want a wholesale price list? Then you gotta write me.
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