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<pre>More than happy to help with Australian oil. It is typical for olive oil to
possess the qualities described altho I would contest the short life rider.
Usually the earlier the pick the longer the life. The "ungreasy" feel is
also typical of good quality oil no matter whether early or late picked. In
general (very), the later picked olives have a shorter life span on the
shelf and certainly the greener olives have less oil than more mature.

BTW what is an "experimental archaeologist "?

Let me know actual delivery address off-line to the site below.

Regards, Caird
www.victorianolivegroves.com
0418 392 157

> I'm an experimental archaeologist based in Wales, and I'm currenlty
> researching early perfume and cosmetic composition.
> I need a bit of help sourcing a particular type of olive oil used in
> antiquity and I'm hoping that someone here might be able to help.
>
> The oil in question was known as Omphacion during the greek and roman
> period and was pressed about now, during august from unripe olives.
> It was preferred for perfume making because it had a
> realtively 'ungreasy' feel on the skin and absorbed rapidly. It
> apparently had a fairly short shelf life of a year and naturally
> yielded less than oil pressed from fully ripe olives.
>
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