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<pre>Hi All,

From uncomfortably cold Western Cape in South Africa.

We as some of you will know run an Oliomio 50 and press oil from olives that
come from the valley that we live in.

We bottle the oil in a dark green wine bottle (500 ml) and use a special
cork with metal disks in it to close it, and then add a heat shrunk capsule

One of our magazines recently carried an article saying that it is not a
good idea to use a cork to close an olive oil bottle.

Does any one know whether or not this is true and if so why?

Regards

Mike

Riebeeck Olive Boutique

South Africa
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