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<pre>Jim

Nice little intro on tasting evoo. When inhaling over your teeth, the aim is
to atomise (atomize) the oil. Oxidation takes quite a bit longer (and
something to avoid!)... O.K, we know what you meant!
Re the point raised by Brian, the fact is (as you rightly intimate) that the
Italian exports are mainly re-routed imports masquerading as the genuine
Italian product. The problem facing the new world producers (and I talk
specifically for S.Africa) is the perception of their general public that
these "Italian" imports are the real McCoy. That's why it is so important to
have these tastings (comparing estate-produced oils with the Bertolli's of
the world) and to distribute the type of info you have. Hopefully you're
preaching to the converted on this forum.
I recently presented a lecture on the organoleptic assessment of evoo, and
although it's a bit technical, I'll be happy to mail it directly to you if
you're interested.

Regards,

Guido
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