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<pre>Hi everyone,
Just a quick note about the 'face'.
Today in the Sydney press there was a big beat-up about a proposed
certification scheme for Italian restaurants -- it seems that the Italians
are not happy about some restuarants passing themselves off as 'Italian'
when they don't use real Italian ingredients. The example of real italian
olive oil was used.
I was pleased to see and hear that:
1. On Sydneys ABC radio station 2BL, Stefano de Pieri stuck by Australian
olive oil, saying that Aussie oil is of the highest quality, and that he
would much prefer to use it than some imported Tunisian oils of dubious
quality. Stefano also praised the local tomatoes.
2. In 'The Sydney Morning Herald', Armando Percuoco, of Buon Ricardo
restaurant, also commented that Australian olive oil was of the highest
quality, and that he would prefer to use fresh local ingredients than
imported products.
Both of these restaurateurs took the opportunity to gun for the local
product. Both are well known for their support of the local olive oil
industry, and they are to be congratulated for their unequivocal support of
fresh Australian olive oil.
Best wishes,
Margaret Chidgey
Editor, The Olive Press
24 Carcoola Crescent, Normanhurst, NSW 2076
Ph: 02 9489 3663 Fax: 02 9475 0759
Email: olivepress@...
Website: www.australianolives.com.au
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