<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Marco mentioned the "bottled in" versus "produced in" label issue. I think
it's common knowledge (at least among food writers) that Italy sells much
more oil than it could ever produce, and that the big brand name labels
commonly purchase Spanish, Greek, Tunisian, and other olive oils to add to
their "Italian" oil. Of course, this drives the producers of really
outstanding oils from those other countries crazy because they can't market
olive oil that's usually better than the mass-bottled blended oils such as
Bertolli.

I also found one reference to an olive oil "scandal" involving the big
brands. The writer claimed that some were using as much as 20% hazelnut oil
in their "extra-virgin olive oil," and that it could not be detected by
taste. The article is online at
http://www.living-foods.com/articles/oliveoil.html

From the story, it appears that was initially reported in 1997 or 1998, and
it was written about in Italian publications (Agra Trade and Gazzetta del
Mezzogiorno). Does anyone else know about this?

jim
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Marco mentioned the "bottled in" versus "produced in" label issue. I think
it's common knowledge (at least among food writers) that Italy sells much
more oil than it could ever produce, and that the big brand name labels
commonly purchase Spanish, Greek, Tunisian, and other olive oils to add to
their "Italian" oil. Of course, this drives the producers of really
outstanding oils from those other countries crazy because they can't market
olive oil that's usually better than the mass-bottled blended oils such as
Bertolli.

I also found one reference to an olive oil "scandal" involving the big
brands. The writer claimed that some were using as much as 20% hazelnut oil
in their "extra-virgin olive oil," and that it could not be detected by
taste. The article is online at
http://www.living-foods.com/articles/oliveoil.html

From the story, it appears that was initially reported in 1997 or 1998, and
it was written about in Italian publications (Agra Trade and Gazzetta del
Mezzogiorno). Does anyone else know about this?

jim
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Yes, this is fairly common knowledge among the olive oil trade but not
consumers. Bertolli can speak for themselves but I seem to recall that they
categorically denied any use of hazelnut oil and challenged the accuracy of
the article and the intentions of the food writer. Anybody interested in
the hearing Bertolli's point of view could contact them via their web site.

----- Original Message -----
From: Jim Dixon <jdixon@realgoodfood.com>
To: <OliveOil@onelist.com>
Sent: Tuesday, January 25, 2000 1:48 PM
Subject: [OliveOil] olive oil labeling


> From: Jim Dixon <jdixon@realgoodfood.com>
>
> Marco mentioned the "bottled in" versus "produced in" label issue. I
think
> it's common knowledge (at least among food writers) that Italy sells much
> more oil than it could ever produce, and that the big brand name labels
> commonly purchase Spanish, Greek, Tunisian, and other olive oils to add to
> their "Italian" oil. Of course, this drives the producers of really
> outstanding oils from those other countries crazy because they can't
market
> olive oil that's usually better than the mass-bottled blended oils such as
> Bertolli.
>
> I also found one reference to an olive oil "scandal" involving the big
> brands. The writer claimed that some were using as much as 20% hazelnut
oil
> in their "extra-virgin olive oil," and that it could not be detected by
> taste. The article is online at
> http://www.living-foods.com/articles/oliveoil.html
>
> From the story, it appears that was initially reported in 1997 or 1998,
and
> it was written about in Italian publications (Agra Trade and Gazzetta del
> Mezzogiorno). Does anyone else know about this?
>
> jim
>
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>
> FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who
> are willing to answer your questions for FREE. Go to Xpertsite today
> and put your mind to rest.
> <a href=" http://clickme.onelist.com/ad/XpersiteCPC ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
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>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Yes, this is fairly common knowledge among the olive oil trade but not
consumers. Bertolli can speak for themselves but I seem to recall that they
categorically denied any use of hazelnut oil and challenged the accuracy of
the article and the intentions of the food writer. Anybody interested in
the hearing Bertolli's point of view could contact them via their web site.

----- Original Message -----
From: Jim Dixon <jdixon@realgoodfood.com>
To: <OliveOil@onelist.com>
Sent: Tuesday, January 25, 2000 1:48 PM
Subject: [OliveOil] olive oil labeling


> From: Jim Dixon <jdixon@realgoodfood.com>
>
> Marco mentioned the "bottled in" versus "produced in" label issue. I
think
> it's common knowledge (at least among food writers) that Italy sells much
> more oil than it could ever produce, and that the big brand name labels
> commonly purchase Spanish, Greek, Tunisian, and other olive oils to add to
> their "Italian" oil. Of course, this drives the producers of really
> outstanding oils from those other countries crazy because they can't
market
> olive oil that's usually better than the mass-bottled blended oils such as
> Bertolli.
>
> I also found one reference to an olive oil "scandal" involving the big
> brands. The writer claimed that some were using as much as 20% hazelnut
oil
> in their "extra-virgin olive oil," and that it could not be detected by
> taste. The article is online at
> http://www.living-foods.com/articles/oliveoil.html
>
> From the story, it appears that was initially reported in 1997 or 1998,
and
> it was written about in Italian publications (Agra Trade and Gazzetta del
> Mezzogiorno). Does anyone else know about this?
>
> jim
>
> --------------------------- ONElist Sponsor ----------------------------
>
> FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who
> are willing to answer your questions for FREE. Go to Xpertsite today
> and put your mind to rest.
> <a href=" http://clickme.onelist.com/ad/XpersiteCPC ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
> PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
>
>
</pre>
</td></tr></table>