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<pre>Dear Guido

> The IOOC (International Olive Oil Council) Trade Standard for Extra
> Virgin Olive Oil was updated on 5 December 2003. In this latest revision
> (COI/T.15/NC no. 3/Rev.1), the maximum free fatty acidity level for EVOO
> was reduced from 1,0% to 0,8%.

A big thank you!

Vicki
</pre>
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