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<pre>>From: nicole trad <benao62@yahoo.com>
>
>Hello,
>Glad to be a new member of the list. I live between
>France and the USA but am from a middle Eastern origin. I am totally
>puzzled by the "ignorance" of a lot of americans when it comes to
>olive oil. I agree
>with Adrian, "light" olive oil is a total nonsense. I
>have also seen "mild taste"olive oil. I think we should try to
>emphasize that the one and only olive oil is cold pressed, extra
>virgin. In France they also
>label it "1ere pression" which could be translated I guess by "1st
>extract" which guarantees it is the first "juice" of the pressed
>olives, which we all
>know is the best.
>Au revoir
>
_______________________________________

Bonjour Nicole :

As food products designer specially in labeling, I can tell
you that "1ere pression" we use to translate it as "First Cold Pressing".

And, of course as you say, this is the best quality of Olive Oil, we use
to dip a piece of toast bread in this kind of olive oil, with just a little
bit
of salt on the top, and we fly straight to the heaven !!!... :-))

Congratulations to Jamal Sadoun for this interesting list and news.
Also very good the Greek Olive Oils Web Page !!!

Best regards to all olive oil lovers.

Luis Pujo
Barcelona-Spain
germain@redestb.es
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