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<pre>Dear John

As far as I know and checking the IOOC regulations, EVOO will be .... An oil
produced ONLY by mechanical pressing of the olives, and with an free acidity
less than 0,8 gr/Oleic acid or less.... Any other composition (as an adition of
lemons or other type of fruit after, during or before the pressing process ),
moisture or blending will NOT BE NEITHER OLIVE OIL, VIRGIN OLIVE OIL OR EVOO. It
will be a Dressing or other classification of Sauces but certainly not OLIVE
OIL.

You can check the regulations at the web page of IOOC.

Rgds
Mr. Kladau

"johnat.sold" <johnat@...> wrote:
--- In OliveOil@yahoogroups.com, John Attwood <johnat@n...> wrote:
> On a recent trip to Sydney through the Hunter region, I noticed some
oil
> labelled as "Lemon Pressed Extra Virgin Olive Oil". As I understand the
> situation, this oil (which seems to have been pressed with lemons)
> cannot qualify as Extra Virgin.

When I asked this question, I expected that replies would have read
the original message. I was wrong!! The bit quoted above says what I
meant. The oil label says "Lemon Pressed Extra Virgin Olive Oil". If
there was a suggestion of the oil being infused with lemons after
pressing, I would have not been so concerned, but the label clearly
implies that the lemons are added at extraction time.

Please, everyone, I know what the oil was. It was NOT cheap imported
(or at least claims to be Australian, from the Hunter region). It
concerns me that people are stating "facts" based on what they think
the oil may be, rather than a knowledge of the particular oil.

My question was not aimed at a specific oil, rather at the concept of
an EVOO which had been pressed with lemons.
>
> Ideas anyone?
>
Preferably ideas based on facts, rather than an assumption of the oil
I referred to.

Cheers
John Attwood
Tamworth
(Northern) NSW Au




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