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<pre>Peter

Your experience just goes to show that the specific cultivar, the condition
and maturity of the fruit, as well as the terroir have much more to do with
the quality of the oil than the specific type of machinery used (we're
talking about modern machinery carefully used according to the
manufacturer's specifications).

One can't make a silk purse out of a sow's ear, as they say. If you start
off with the wrong cultivar, etc., no machine (press, centrifuge or
percolation system) will give you a good oil.

We also haven't had good results with Sinolea, even on cultivars like
Frantoio & Leccino. Besides, you still have to press the (partially)
"de-oiled" paste after passing it through the Sinolea. Maybe this system
works okay in series with a centrifuge. Theoretically speaking, a Sinolea
should actually give quite a good quality oil.

There are quite a few Oliomios operating in South Africa, and the chaps are
getting impressive results. Some very good oils are also being made on small
presses out here. And naturally, the biggest volumes are being produced on
Pieralisi and Rapanelli Centrifuges.

In any event, all our local oils are far superior to the "omnipresent pseudo
Italian" oils cluttering our market (as a member of another related group so
aptly
put it).

Regards,

Guido
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