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<pre>We've just been given a cutting from a Californian newspaper in which there
is reference to the successful 'flash freezing of freshly pressed, unfined
olive oil' without harm to any of the oil's properties.

The article says it's an Italian process 'developed and patented by Vivo of
Florence'.

Anyone out there using this process/machine and can tell us more about it?

Best wishes.


Ian Fraser and Jenny Davidson
</pre>
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<pre>Ian,
Spent a bit of time searching the web (using as many engines as I have
access to) for Vivo and Florence AND Vivo and Italy AND Vivo and Olive
Oil. But no joy! Would be most interesting to see if there are any
further details.

John

Ian Fraser wrote:

> We've just been given a cutting from a Californian newspaper in which there
> is reference to the successful 'flash freezing of freshly pressed, unfined
> olive oil' without harm to any of the oil's properties.
>
> The article says it's an Italian process 'developed and patented by Vivo of
> Florence'.
>
> Anyone out there using this process/machine and can tell us more about it?
>
> Best wishes.
>
>
> Ian Fraser and Jenny Davidson
>
>
>
>
> ************************************************** ***
> http://sadoun.com/olive.htm
> ************************************************** ***
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
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<pre>John:

The only other lead in the article is that the Antinori family of Florence
have had a hand in it.

Anyhow, maybe some Italian OliveLiners will respond. Speak to us please!

Cheers.

Ian Fraser

-----------------------------------------------------------------------------
>Ian,
>Spent a bit of time searching the web (using as many engines as I have
>access to) for Vivo and Florence AND Vivo and Italy AND Vivo and Olive
>Oil. But no joy! Would be most interesting to see if there are any
>further details.
>
>John
>
>Ian Fraser wrote:
>
>> We've just been given a cutting from a Californian newspaper in which there
>> is reference to the successful 'flash freezing of freshly pressed, unfined
>> olive oil' without harm to any of the oil's properties.
>>
>> The article says it's an Italian process 'developed and patented by Vivo of
>> Florence'.
>>
>> Anyone out there using this process/machine and can tell us more about it?
>>
>> Best wishes.
>>
>>
>> Ian Fraser and Jenny Davidson
>>
>>
>>
>>
>> ************************************************** ***
>> http://sadoun.com/olive.htm
>> ************************************************** ***
>>
>> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>>
>>
>>
>
>
>************************************************* ****
>http://sadoun.com/olive.htm
>************************************************* ****
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
</pre>
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<pre>At 08:29 17/04/01 +1000, you wrote:
>We've just been given a cutting from a Californian newspaper in which there
>is reference to the successful 'flash freezing of freshly pressed, unfined
>olive oil' without harm to any of the oil's properties.
>
>The article says it's an Italian process 'developed and patented by Vivo of
>Florence'.
>
>Anyone out there using this process/machine and can tell us more about it?
>
>Best wishes.
>
>
>Ian Fraser and Jenny Davidson
>
>
The patent you are referring to is a European patent application filed in
July 1999 and titled " Method for preservation of olive oil". The
applicant ie the company that owns the rights to the patent, is Vivo and
there are three inventors listed each with the name of Martini. The patent
claims discloses a method for the preservation of extra virgin olive oil
(although any olive oil could be used) soon after pressing or within three
months of pressing. The method involves the freezing of the oil, at a
temperature of -40 to 0 degrees C, for a period of up to three years. The
inventors claim that the organoleptic and chemical/physical properties are
retained.

Alfred Poulos

>
>
>************************************************* ****
>http://sadoun.com/olive.htm
>************************************************* ****
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
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<pre>At 09:01 18/04/01 +1000, you wrote:
>Ian,
>Spent a bit of time searching the web (using as many engines as I have
>access to) for Vivo and Florence AND Vivo and Italy AND Vivo and Olive
>Oil. But no joy! Would be most interesting to see if there are any
>further details.
>
>John
>
>Ian Fraser wrote:
>
>> We've just been given a cutting from a Californian newspaper in which there
>> is reference to the successful 'flash freezing of freshly pressed, unfined
>> olive oil' without harm to any of the oil's properties.
>>
>> The article says it's an Italian process 'developed and patented by Vivo of
>> Florence'.
>>
>> Anyone out there using this process/machine and can tell us more about it?
>>
>> Best wishes.
>>
>>
>> Ian Fraser and Jenny Davidson
>>
I have replied to this query.

Alfred>>
>>
>>
>> ************************************************** ***
>> http://sadoun.com/olive.htm
>> ************************************************** ***
>>
>> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>>
>>
>>
>
>
>************************************************* ****
>http://sadoun.com/olive.htm
>************************************************* ****
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
>
</pre>
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<pre>The following co. uses frozen oil
www.o3zone.com/ozoneser/products/oil/info.htm.

Also www.oxytherapy.com/oxylist/2000/05/162.html. demonstrates how ozone
is manufactured fron evoo + oxygen. Also mentioned elsewhere was how
some ingredients frozen in evoo maintain their freshness to a high
degree.

Another door opens!

Roger Farquhar

[Non-text portions of this message have been removed]
</pre>
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