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<pre>There may be other reasons, but I have experienced mould growth starting on
the cork of a partially used bottle of oil. Maybe the spores were on the
cork to start off with, but I suspect that they are from the atmosphere and
found their way into the bottle during use. The cork probably provides a
better foothold for such spores than the smooth walls of the bottle or for
that matter the synthetic surfaces on the underside of a screwcap. All just
my speculation.

Regards

Kurt Küpper


-----Original Message-----
From: Michael Meredith [mailto:mikemer@...]
Sent: Tuesday, 16 July 2002 01:59
To: OliveOil
Subject: [OliveOil] Corks in Olive Oil Bottles


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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