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<pre>Alle 14.46 16/12/99 -0000, OliveOil@onelist.com ha mandato a Marco questo
messaggio:
<snip>
>Topics in today's digest:
> 1. transport problem
> From: Hanna Meier <hannameier@socialinsight.ch>
>By the way, we are still interested in knowing more about the chemical
>qualitiy indicators, ie peroxides, delta kappa, k232. Can somebody explain
>us more about these indicators in a laymens language?
<snip>

Hallo Hanna und Daniela!
I ask our chemical expert to write something very plain about quality
indicators.
If you can read Italian, on our site we have an interesting page about the
non-saponifiable part of the olive oil:
http://www.taggiasca.com/fraz_ins.htm -- soon (when our translator ends his
olive harvesting) we translate all in English and German.

Don't care about your oil: store it at 10-15 C in a dark and dry room and
everything goes well!
Only, look carefully the bottles caps, to see if they were broken by the
dilatation.
Our oil is the so-called "mosto", the unrefined opaque one, and it's very
common to see it almost frozen in our cellars during the winter.
Have a Happy Christmas!

Marco Bernardini
webmaster of
http://www.taggiasca.com
the official site of
the taggiasca olive
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