Dear John:

You are absolutely right in your comments about
organoleptic characteristics of olive oil.

On your second point, however, I think that regional
ethnic cuisine styles develop around and adapt to the
food products that each region produces. I always
recommend to my clients that they use different olive
oils that match the dish that they are preparing. Ask
your acquaintance if her favorite cuisine is Greek. I
think that you may already know her answer.

Best regards,


=====
Constantine Alexander

olive tree artificial plant palm at OliveTree.cc

Where Olive Oil is a Passion

Yahoo! Groups
"Olio nuovo e vino vecchio"