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<pre>In addition to owning a shop specialising in New Zealand Olive Oil
and Olives I have an Olive Press (traditional style hydraulic)and am
on the National committee developing quality control and labelling
standards for NZ and my questions are:-

Q1 what methods are there for determining the amount of oil in
olives ? (this in the context of either when should I pick? or how
much should I expect from the Press now that I have picked?)
Q2 who produces standards containing known quantities of free fatty
acid in olive oil so that laboratories can be calibrated / audited?
Q3 who has produced quality control plans &/or standards for olive
oil production?
Q4 Who can tell me how "induction time" is measured? (who or what
is/was Runcimat in Runcimat Induction Time?)
Q5 what techniques are there for increasing the production of oil
when pressing hydraulically in a process involving hammer mill
crushing followed by malaxing prior to spreading paste on (in my case
stainless steel ) mats?
Q6 what would the group recommend a National body to require for
labelling of extra virgin olive oil produced here (NZ)?
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