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<pre>----- Original Message -----
From: Ian Fraser <fraspub@mail.albury.net.au>
To: <caird@hitech.net.au>
Sent: Monday, August 14, 2000 2:41 PM
Subject: Quality of EVOO?


> Peter:
>
> The Olive line isn't accepting my message, as below. Who's sabotaging me
> out there? Keeps telling me it is 'unable to deliver your message'. You
> having same problem? Regards.
>
> Ian
>
>
> >Date: Mon, 14 Aug 2000 14:35:00 +1000
> >To: <OliveOil@egroups.com>
> >From: Ian Fraser <fraspub@mail.albury.net.au>
> >Subject: Quality of EVOO?
> >Cc:
> >Bcc:
> >X-Attachments:
> >
> >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
> >
> >
>
>
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