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<pre>G

Would love a copy if possible.

Regards
----- Original Message -----
From: Guido Costa <costa@mweb.co.za>
To: <OliveOil@egroups.com>
Sent: Saturday, August 26, 2000 3:32 AM
Subject: Re: [OliveOil] dica olio #2


> 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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