<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Guido,

I am an co-owner of an old Super-Press plant in Canakkale, Turkey. I have
been following the discussion with regards to extraction methods with
silence. To my opinion both systems do have advantages and disadvantages in
general. Though, when it comes to the taste, I am obliged to interfere your
comments.

Your opinion regarding the consumers ignorance about the differences of
extraction methods contradict with your words
'one must bear in mind that many people do not like the
strong piquant (peppery), throat-catching taste of fresh low-acid extra
virgin olive oil (the 2- and 3-cough oils), and actually prefer the milder
taste of an aged (somewhat oxidized) oil.' as expressed in your answer to
Jabber.

Because traditionally-pressed fresh, low-acid extra virgin olive oil does
not have thorat-catching, strong piquant taste unlike the oil extracted
through the centrifuge system. It is not necessary to have an aged and /or
somewhat oxidized oil in order to obtain a mild taste. As you have stated,
the ordinary consumers may not recognize the difference between the
extraction methods but they can feel the difference between their tastes. I
have experienced this case by observing the reactions and comments of
ordinary consumers tasting two kinds of freshly extracted oil on different
occasions and places. So it should be our mission to inform consumers where
this difference come from. Then they may have their liberty to choose their
oil according to their preferences of tastes.

Regards

Haluk Yurtkuran
</pre>
</td></tr></table>