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<pre>I must agree with Brian!

However, with new cultivars, cultural practices and production methods
being introduced into traditional areas, DO (Designation of Origin) has
become less accurate in predicting the character of an oil. And could
actually predjudice those that strive for major improvements in
traditionally mediocre production areas. But, generally speaking, DO
status is far more meaningful than winning a medal.

In the EC producer countries, oil production is still extremely
traditional and conservative, and generally everyone does things in the
same way as the neighbour's great-great-grandfather used to do. So
quality and character of oil has been very uniform in these specific
DOs. With new high- and superintensive plantations of Arbequina,
Arbosana, Koroneiki, etc. appearing in the very traditional DOs of
central and Southern Spain, these new entrants are producing far
superior oils to the nauseatingly heavy over-ripe Piqual and Hojiblanco
oils of the area.

For a summary of the 9 protected DOs in Spain, check out
http://www.asoliva.com/ingles/aceite...l/denomina.htm

Cheers,

Guido Costa
Paarl
South Africa
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