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<pre>Thanks, Peter Caird.

Don't know why, but we had to resubscribe from scratch. Anyhow, as you can
see, we are back in.

Ian Fraser & Jenny Davidson

---------------------------------------------------------

>----- 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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</pre>
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