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<pre>Hi Everyone

Some time this year I noticed on a few olive related industry sites that
extra virgin olive oil must be not more than .8% acidity which I believe had
changed from not more than 1%.

When did this change occur and why? I don't remember seeing anything about
the changes being implemented, only that it had occurred at some stage.

I just searched and found that many sites still list the maximum allowable
ffa levels as not more than 1% including the Australian Olive Association's
site.

I'm not disputing that the standards have changed but only one figure can be
correct.

Just curious.

Vicki Younger
Redgum Soaps
Australia's first solar powered soapmaking facility
www.redgumsoaps.com.au
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