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<pre>Hallo Fritz,

Thank you for your points.
I hope you get a copy of my tinted-glass story to Nico.
I certainly shall study your German web site whilst shivering it out up here


Regards, Hans

-------Original Message-------

From: OliveOil@yahoogroups.com
Date: Friday, December 13, 2002 06:47:52
To: OliveOil@yahoogroups.com
Subject: [OliveOil] most common way to do tasting

Hi Hans,

I would like make the following contribution to the topic you are raising:

the colour can be due to the variety and also to the geographical location,
but it changes as the oil gets older or damadged. So one should not be
prejudice judging an unknown oil by it's color.

But if you are familiar with an oil of a certain area and variety then
checking the color can be very helpful. E.g. Our oil (from the Peloponnese
and Koroneiki olives) is grass-green when pressed and has a golden colour a
year later. Exposed to light olive oil looses any colour if you wait long
enough. It becomes like water. Then do not dare to taste it any more :-)
On our web-site you might find helpful articles concerning the above also in
German language.

All the best, Fritz

__________________________
Fritz Blaeuel
Pyrgos Lefktrou
24024 Kalamata, Greece
Tel. +30-7210-77711, Fax: -77590
email: fb@...
Our web site: http://www.blauel.gr/



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