<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Some fiurther information on tasting.

¥ panels are accredited for one year
¥ panels are made up of 8-10 persons who have been tested and trained
¥ IOOC accredited panel tasters do not grade olive oils - they are
asked to quantify attributes - good and bad
¥ Good attributes are fruitiness, pungency and bitterness
¥ Faults include - rancidity, fusty, musty, winey and others
¥ each panel member's results are then processed stastically by the
panel chair and an evaluation of the oil is made.
¥ EVO has median of defect = 0 with a median of fruitiness of greater
than 0

Also in Italy the tasters use brown or black tasting glasses whereas in
Spain they use blue ones.

Stan Kailis
</pre>
</td></tr></table>