Lambros you are spot on with your far more detailed analysis of the olive
oil market. My line was not really intended to be acurate, merely indicative
of the entrenched ideas of what olive oil should taste like.


The one obstacle I still come up against is price. Quite simply there is
decent quality oil from Cyprus and Crete available from the local food
wholesalers at half the price I have to ask. Sure, they would prefer local,
and sure the restaurants will serve my oil on the table for dipping, but
this is still only a tiny segment of the total amount of oil they use in the
restaurant.



I can't fault any of this. We have to be realistic about what we can do and
the time frame we can do it in. I have great respect for Piquant Blue,
Dandaragan and the others up the Big End of town with their top quality
products, packaging and marketing and I really hope they spread the message
so that little blokes like me can find a little niche somewhere and make a
quid out of all this. Your wine analogy works well - without Jacobs Creek
opening up the UK market there wouldn't be much of a wine industry left.

Regards,

Mike Wilson
Hunter Valley.