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<pre>On a recent trip to Sydney through the Hunter region, I noticed some oil
labelled as "Lemon Pressed Extra Virgin Olive Oil". As I understand the
situation, this oil (which seems to have been pressed with lemons)
cannot qualify as Extra Virgin.

For starters, the acidity of the oil would be off the scale (with the
intentional addition of Citric Acid from the lemons). In addition, the
oil is not solely olive oil, so cannot be EVOO.

If the oil was extracted, tested as EVOO and then had lemon infused,
that is different because it started as evoo before the addition of the
lemon.

Damn, this is confusing!!

Ideas anyone?

Cheers
John Attwood
Tamworth
(Northern) NSW Au
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<pre>John
I agree with your sentiments.
If the oil was tested as extra virgin olive oil, why in the hell would you
infuse it, as you would stand to make more money out of evoo.
All your costs are still there + some for the lemons.
Can only lead to the belief that it is abusing the evoo label and ruining
what is extra good oil and the industries good work, let alone the growers.
(probably cheap imported oil???)
Ron Wattam
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<pre>re: EVOO lemon oil. We are having the same problem in
California. California Olive Oil council (IOOC) rules
say nothing can be added to an evoo oil. How do you
differentiate on the label a high quality oil made
with premium olives pressed with fresh lemons from a
refined oil mixed with a cheap lemon extract?

John Deane
oliveoilsource.com
>
>


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</pre>
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<pre>--- In OliveOil@yahoogroups.com, "Olivine - Ron Wattam" <olivine@x>
wrote:
> John
> I agree with your sentiments.
> If the oil was tested as extra virgin olive oil, why in the hell
would you
> infuse it, as you would stand to make more money out of evoo.

it's not "infused". the lemons are added at the malaxer stage.

and for the record, the lemon oil is capable of making just as much
money as the EVOOs.


> All your costs are still there + some for the lemons.
> Can only lead to the belief that it is abusing the evoo label and
ruining
> what is extra good oil and the industries good work, let alone the
growers.

i think this is being a bit hysterical.....

a lot of growers are in for a rude shock when they take their oil to
the market place and are are faced with the reality that these lemon
oils are hugely popular and the public just seems to like them.

> (probably cheap imported oil???)

no ron, that is not right.

it is 100% aussie oil and it is my understanding that the oil doesnt
claim to be an EVOO, rather a lemon olive oil. big difference.

it is outselliing all the other oil products by a country mile.

postively yours,
sodium!
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<pre>Hi
Quite right, it comes down to labelling; eg "Lemon Infused Extra Virgin
Olive Oil" (no variation in font size) would imho be acceptable.
Having said that, the shelf life of such an infusion would be much shorter
than that of EVO. It suggests that the base is largely (stable) refined
olive oil.
Steve Wilson
Cape Town

Subject: Re: [OliveOil] EVOO?


> re: EVOO lemon oil. We are having the same problem in
> California. California Olive Oil council (IOOC) rules
> say nothing can be added to an evoo oil. How do you
> differentiate on the label a high quality oil made
> with premium olives pressed with fresh lemons from a
> refined oil mixed with a cheap lemon extract?
>
> John Deane
> oliveoilsource.com
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<pre>Hi Ron,

i believe that this oil is EVOO infused with lemons....as somebody
in the Hunter co-op thought this was the only way to sell it.....

Cheers!
Alan

-----Original Message-----
From: Olivine - Ron Wattam [mailto:olivine@...]
Sent: Friday, 2 January 2004 6:43
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] EVOO?


John
I agree with your sentiments.
If the oil was tested as extra virgin olive oil, why in the hell would
you infuse it, as you would stand to make more money out of evoo. All
your costs are still there + some for the lemons. Can only lead to the
belief that it is abusing the evoo label and ruining what is extra good
oil and the industries good work, let alone the growers. (probably cheap
imported oil???) Ron Wattam




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</pre>
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<pre>--- In OliveOil@yahoogroups.com, John Attwood <johnat@n...> wrote:
> On a recent trip to Sydney through the Hunter region, I noticed some
oil
> labelled as "Lemon Pressed Extra Virgin Olive Oil". As I understand the
> situation, this oil (which seems to have been pressed with lemons)
> cannot qualify as Extra Virgin.

When I asked this question, I expected that replies would have read
the original message. I was wrong!! The bit quoted above says what I
meant. The oil label says "Lemon Pressed Extra Virgin Olive Oil". If
there was a suggestion of the oil being infused with lemons after
pressing, I would have not been so concerned, but the label clearly
implies that the lemons are added at extraction time.

Please, everyone, I know what the oil was. It was NOT cheap imported
(or at least claims to be Australian, from the Hunter region). It
concerns me that people are stating "facts" based on what they think
the oil may be, rather than a knowledge of the particular oil.

My question was not aimed at a specific oil, rather at the concept of
an EVOO which had been pressed with lemons.
>
> Ideas anyone?
>
Preferably ideas based on facts, rather than an assumption of the oil
I referred to.

Cheers
John Attwood
Tamworth
(Northern) NSW Au
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<pre>I've seen this "lemon infused EVOO" promoted in the foodie mags, under
various labels. I wouldn't be surprised if all Oz states don't have someone
producing it now. I think there is at least one in WA.
The marketers have seized on it avidly, as they do any "novelty". I agree
heartily that the implications are not good. I think the producers are
looking for a marketing edge, although I guess you could try and pass off
your not-so-good oil. I'm not sure that this is why they're doing it though.
I might be edgey about the health issues as well, although I'm quite
likely wrong, and it is only oils with real "plant bits" infusing in them
that are a health hazard,
Margaret,
WA.

>>>>>John
I agree with your sentiments.
If the oil was tested as extra virgin olive oil, why in the hell would you
infuse it, as you would stand to make more money out of evoo.
All your costs are still there + some for the lemons.
Can only lead to the belief that it is abusing the evoo label and ruining
what is extra good oil and the industries good work, let alone the growers.
(probably cheap imported oil???)
Ron Wattam
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<pre>Dear John

As far as I know and checking the IOOC regulations, EVOO will be .... An oil
produced ONLY by mechanical pressing of the olives, and with an free acidity
less than 0,8 gr/Oleic acid or less.... Any other composition (as an adition of
lemons or other type of fruit after, during or before the pressing process ),
moisture or blending will NOT BE NEITHER OLIVE OIL, VIRGIN OLIVE OIL OR EVOO. It
will be a Dressing or other classification of Sauces but certainly not OLIVE
OIL.

You can check the regulations at the web page of IOOC.

Rgds
Mr. Kladau

"johnat.sold" <johnat@...> wrote:
--- In OliveOil@yahoogroups.com, John Attwood <johnat@n...> wrote:
> On a recent trip to Sydney through the Hunter region, I noticed some
oil
> labelled as "Lemon Pressed Extra Virgin Olive Oil". As I understand the
> situation, this oil (which seems to have been pressed with lemons)
> cannot qualify as Extra Virgin.

When I asked this question, I expected that replies would have read
the original message. I was wrong!! The bit quoted above says what I
meant. The oil label says "Lemon Pressed Extra Virgin Olive Oil". If
there was a suggestion of the oil being infused with lemons after
pressing, I would have not been so concerned, but the label clearly
implies that the lemons are added at extraction time.

Please, everyone, I know what the oil was. It was NOT cheap imported
(or at least claims to be Australian, from the Hunter region). It
concerns me that people are stating "facts" based on what they think
the oil may be, rather than a knowledge of the particular oil.

My question was not aimed at a specific oil, rather at the concept of
an EVOO which had been pressed with lemons.
>
> Ideas anyone?
>
Preferably ideas based on facts, rather than an assumption of the oil
I referred to.

Cheers
John Attwood
Tamworth
(Northern) NSW Au




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</pre>
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<pre>--- In OliveOil@yahoogroups.com, "Sodium" wrote:

"...it's not "infused". the lemons are added at the malaxer stage....

and for the record, the lemon oil is capable of making just as much
money as the EVOOs....

a lot of growers are in for a rude shock when they take their oil to
the market place and are are faced with the reality that these lemon
oils are hugely popular and the public just seems to like them....

it is outselliing (sic) all the other oil products by a country
mile...."



If I may add my ha'penny, the IOOC Definitions are quite clear on this
matter, and designed specifically to prevent the adulteration of
products labeled and sold as "olive oil" (incl. evoo, voo, etc.):

"OLIVE OIL IS THE OIL OBTAINED SOLELY FROM THE FRUIT OF THE OLIVE
TREE ..."

(see www.internationaloliveoil.org - Trade Standards)

Anyone is free to make whatever blend, admixture or joint extraction
their market desires, but if the product is not obtained solely from the
fruit of the olive, the product cannot be marketed as an "olive oil",
less still an "extra virgin olive oil".

There is specifically no provision for "*****-flavoured extra virgin
olive oil", etc. Irrespective of relative font size. Once something is
added to the oil (flavours, defects, other adulterants, etc.), the
product is clearly no longer "olive oil" i.t.o. the definitions.

As a member of the IOOC, I would imagine Australia would be duty-bound
to stick to the abovementioned definitions in terms of its olive oil
industry.

My own experience is that it is normally the defective oils which are
relegated to being flavoured by various extraneous flavours (in the same
way that mediocre wines are used as the base for litchi-, mango-, kiwi-,
etc.- flavoured alcoholic beverages aimed at a certain market segment).

No one in their right mind would use a top quality wine for such a
purpose. I imagine (and trust) that the same holds true for EVOO.

Otherwise we are all on the wrong track!

Guido Costa
Paarl
South Africa
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