<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian, it's coming through to me so I can only assume that it is going out to
others.

Regards,

Phil Bramley


> ** Original Subject: RE: [OliveOil] Fw: Quality of EVOO?
> ** Original Sender: "P Caird" <caird@hitech.net.au>
> ** Original Date: 14 Aug 2000 22:57:12 -0000

> ** Original Message follows...

>
> ----- 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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