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<pre>Kaye,

Appreciate your support. Rosenblum's book mirrors much of my research in
Jordan and Palestine/Israel.

Peter

On Mon, 9 Aug 1999 Kayenoble@aol.com wrote:

> From: Kayenoble@aol.com
>
> Thanks for your very welcome post, Peter.
>
> As a consumer who uses olive oil almost exclusively, I couldn't agree more. I
> often pay a higher price for cold-pressed extra-virgin, but much prefer its
> taste. Mort Rosenblum, discusses this subject extensively throughout his
> very readable 1996 book "Olives: The Life and Lore of a Noble Fruit,"
> published by Farrar, Straus & Giroux.
>
> Even my seven-year-old granddaughter notes the difference. When taste-tasting
> with me at a store, she will invariably pick a cold-pressed oil.
>
> If Syria hopes to export to America, I think it is the cold-pressed oils we
> are looking for, though I don't have any statistics to back up my statement.
> I would think, however, they could be gathered.
>
> All best, Kaye
>
> In a message dated 8/9/99 3:46:50 PM Eastern Daylight Time,
> c581927@showme.missouri.edu writes:
>
> > From: Peter Warnock <c581927@showme.missouri.edu>
>
> Howdy,
>
> I'm rather new to the list, and am a graduate student doing research on
> traditional olive oil production in the Near East. I've done most of my
> research in Jordan and Palestine/Israel. I do have a comment about a
> statement posted earlier on the list:
>
> On Sat, 7 Aug 1999, Sadoun wrote:
>
> >Dear Sohair
>
> >Olive Oil production should switch from the old traditional method to
> >using the new continuos methods using centrifuges (decanters and
> >Separators).
>
> >The Syrian press owners are moving slowly to changing their aging
> >equipment. This will improve the quality of olive oil produced in terms >of
> lower acidity levels, better taste, etc. Most of the villages in >Northern
> Syria lack new olive pressing plants. The farmers will have >to wait for
> days sometimes weeks to get their olive pressed. That >deteriorates their
> olives.
>
> While the delay at the oil mill does cause problems with the olives, I
> disagree that going to modern methods is not always the best path to take.
>
> A large number of the high quality (and high priced) oil on the market are
> from small mills that do traditional methods. Crushing with the
> traditional stone millstones (some bottles have pictures of such stones or
> the method is mentioned on the label) and pressed with an upright (usually
> hydraulic) press, giving "cold pressed" oil. Most of the people I've talked
> to in my research prefer the cold pressed oil to oil produced at centrifugal
> mills. I think as modern bulk produced oil erodes the market of the
> traditionally produced oil, taste preferences shift towards the modern oil as
> it is the only oil people are then accustomed too. I found the oils produced
> at the traditional mills to be much more flavorfull and exciting than the oil
> from the modern mills I visited. I think it would
> be to the benefit of all that some traditional mills continue to produce,
> rather than switching over to the centrifugal process. Proper exposure
> and sales could allow them to produce a quality product.
>
> Peter Warnock
> Dept. of Anthropology
> Univ. of Missouri
> Columbia, MO
> c581927@showme.missouri.edu
>
>
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