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<pre>Well Haluk, I think what you are saying is quite correct.

Educating the consumer is probably the biggest challenge facing the newly
evolving Australian industry. It is interesting to see the reaction from the
novice consumer when exposed to a high quality "tasty" olive oil or indeed
a number of different oils that have been harvested at different times and
of different cultivars. Generally people are surprised to know that they
have a choice and that olive oil has a place in their eating habits other
than cooking oil.

We use an enrossi 150 hydraulic press and find the taste sensation quite
good. The early harvested olives tend to offer the peppery double cough
taste while the later harvested ones tend to be a rich nutty flavour. Some
cultivars offer a more citrussy taste with others the mowed grass flavour.
I have tasted a number of oils processed through the centrificul system and
either my taste buds are descriminatory or the process detracts from the
flavour.

For what its worth they are my observations and up until 2 years ago I had
never really cared or had the oppotunity to understand any of this.

My observations lead me to conclude that the consumer is fairly easily
educated once exposed to the oppotunity and offered an explanation.

Bill Kearney
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