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<pre>--- In OliveOil@yahoogroups.com, "Sodium" wrote:

"...it's not "infused". the lemons are added at the malaxer stage....

and for the record, the lemon oil is capable of making just as much
money as the EVOOs....

a lot of growers are in for a rude shock when they take their oil to
the market place and are are faced with the reality that these lemon
oils are hugely popular and the public just seems to like them....

it is outselliing (sic) all the other oil products by a country
mile...."



If I may add my ha'penny, the IOOC Definitions are quite clear on this
matter, and designed specifically to prevent the adulteration of
products labeled and sold as "olive oil" (incl. evoo, voo, etc.):

"OLIVE OIL IS THE OIL OBTAINED SOLELY FROM THE FRUIT OF THE OLIVE
TREE ..."

(see www.internationaloliveoil.org - Trade Standards)

Anyone is free to make whatever blend, admixture or joint extraction
their market desires, but if the product is not obtained solely from the
fruit of the olive, the product cannot be marketed as an "olive oil",
less still an "extra virgin olive oil".

There is specifically no provision for "*****-flavoured extra virgin
olive oil", etc. Irrespective of relative font size. Once something is
added to the oil (flavours, defects, other adulterants, etc.), the
product is clearly no longer "olive oil" i.t.o. the definitions.

As a member of the IOOC, I would imagine Australia would be duty-bound
to stick to the abovementioned definitions in terms of its olive oil
industry.

My own experience is that it is normally the defective oils which are
relegated to being flavoured by various extraneous flavours (in the same
way that mediocre wines are used as the base for litchi-, mango-, kiwi-,
etc.- flavoured alcoholic beverages aimed at a certain market segment).

No one in their right mind would use a top quality wine for such a
purpose. I imagine (and trust) that the same holds true for EVOO.

Otherwise we are all on the wrong track!

Guido Costa
Paarl
South Africa
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