<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Godfrey Fernandez says:
"Besides Olive Oil is far better for you and it also does not break
down as easily in higher heat compared to other oils. This is
particularly the case for deep frying stuff. You should be able to
get Extra Virgin Olive Oil in the supermarket cheaply enough for
every day cooking. I think I saw some there when I was visiting last
year."

We wish, Godfrey, it was as simple as that. Certainly you can go to the
supermarket and select from any number of inexpensive containers containing
Extra Virgin Olive Oil. Or at least that's what it says on the bottle
(often transparent glass on open shelves) or can.

But the quality of those oils is "all over the place". Taste many of them
before you use them in salad or pan and they are rancid, and it's rare to
find a date saying when the oil was made. There may be a "use by date" on
the package, but is that a useful way of labelling olive oil? Not by
itself, surely?

We think the year the oil was made is vital information to place on EVOO
containers - and preferably the month as well. We saw "Gianni's" brand of
EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
and year the oil was made as well as the olive variety, eg Verdale. Surely
that's the way to go, at least for the quality end of the market, because
this particular EVOO was not cheap at $25 for 375 ml?

But whether it's for the quality/gourmet market or not, aren't we entitled
to expect QUALITY whenever we buy any oil labelled EVOO? And isn't this
where "manufactured date" for oil would help?

There's plenty of talk on the OliveLine about pomace oil, soap and other
"byproducts", and that's fine. But, above all, we're keen to see EVOO
produced in this country to the highest standards, focusing on "clean
green" approaches wherever possible.

For example, is it possible to develop an Appellation Controllee system for
EVOO, where Quality Control and Truth in Labelling are demanded of all
products bearing the Appellation? Is this done in Europe? Such a system
would doubtless define processing temperatures and additives such as
enzymes and talc which some parts of the Australian industry are now
encouraging processors to use, and about which we and others have real
concerns. Increasingly, discerning customers will want to know about these
things too, won't they?

Keen to hear other growers' thoughts.


Ian Fraser & Jennifer Davidson
</pre>
</td></tr></table>