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<pre>I totally agree,
from my experience so far in the Syrian market, they actually prefer the virgin
oil (between 1-2%) since it is sweeter the extra virgin and have less bitterness
in its taste. speaking on the subject I am currently looking for equipment that
gives the acidity of the oil, I heard of small machine, if you will, that can
give the acidity and the peroxide in France but was not able to find the
company. Could anyone direct me to company ( or companies ) that produce such
equipment.
thanks everyone.
Firas

>I've
> always maintained that the acidity level is only important from an
> analytical point of view..as far as I'm concerned,taste is the key
in
> EVO...

great point, ko.

i wonder if there is any organoleptic criteria by which FFA can
be "tasted"? ie, can a taster actually tell the differnce between a
high and a low FFA?

is there anything in the literature that points to this being done in
the past?

if not, is i'm surious as to the specific reason why 1%(now .8%) was
nominated as the cutoff point for EVOO.

cheers,
na





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