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<pre>Thanks Mike, for your contribution to my knowledge.

Can i deduct from that eating olive oil is better than olives
themself since the olive oil is not elaborated and treated with
salt...or am i wrong?

or am i missing nutrients in the olives that there are not in the
olive oil?

Every contribution to the healh effects of olives and olive oil is
very welcome...then i will make a decision about my crop this coming
december 2005

All the best from extremadura, Skype: ecofinca



> I use no more than 10% saline (1kg to 10 litres) for the
fermentation, and I
> then reduce this to 6% salt and 20% wine vinegar(600g salt to 8
litres water
> and 2 litres of wine vinegar at acetic acid level of around 6%)
for my
> marinade. This reduces the salt level to what I regard as
acceptable while
> keeping the liquid acidic and therefore unlike to harbour and
unwanted
> organisms.
>
> Mike Wilson
> Hunter Valley, NSW Australia.
</pre>
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