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<pre>Victor

> (Published 12/4/98) In the past, I've recommended canola oil as an
> acceptable monounsaturated oil to use in cooking when the flavor of
> olive oil -- another monounsaturated oil and the healthiest type of
> fat -- was too strong. I now think that there's rarely, if ever, a
> need for canola oil. A light olive oil is neutral enough even for
> baking.

There are many, admittedly hard to come by, olive oils to select from
without resorting to the (often) chemically processed "light" or "lite"
olive oils. Much has been posted on this subject over the past 12 months.

I have four distinct oils this year. One, an early harvest "Verdale"
(quotes are for Julian). Two, a middle harvest "Mission". Three, a blend of
the above plus ""Manzanillo"". Four, a late harvest "Mission" just
completed whose fruit remained 1/3 green in Oz in September. I choose to
use, for example, the blend when cooking such things as Carrot Cake. The
first one on salads etc. The last one is delightful on steamed asparagus.
Three other oils have been "flavoured". The first with genuine lemon oil,
the second with lashings of garlic and the last one with freshly chopped
Coriander, Parsley (Italian) and Basil (esp good with fish).

I have no use for any other oil except that which goes in my truck (and I am
trying to get a suitable grown alternative).

With the way the Oz dollar is performing (53.5 cents Oz to the US dollar) I
could probably get it to you cheaper than what you buy for in Singapore -
even at full retail price. But members of this list will get discounts this
year.

Phil Maro, the lemon oil will be available commercially in about 2 weeks.

Have a squizz at http://www.victorianolivegroves.com/order.htm I accept
anyone's currency, even Phil B's (not the spy).

Regards
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