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<pre>Hello Olive Friends

This year we had a transport problem. Bringing the oil from Tuscany to
Switzerland by truck, the olive oil was nearly frozen at the end of the
journey. Can somebody tell us, what are the consequences for the oil
quality, if the oil freezes? It's always said, that the ideal storrage
temperature is between 12 and 18 degrees celsius.

By the way, we are still interested in knowing more about the chemical
qualitiy indicators, ie peroxides, delta kappa, k232. Can somebody explain
us more about these indicators in a laymens language?

Thank you for your comments!

Hanna and Daniela

__________________________________________________ _________________________
Social Insight GmbH Daniela Gloor Hanna Meier Rolf Nef
Forschung Evaluation Beratung Tel. ++41/(0)1/445 70 60
Neugasse 6 Fax ++41/(0)1/445 70 61
CH-8005 Zuerich E-Mail sociology@socialinsight.ch
__________________________________________________ _________________________
</pre>
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<pre>Hello,
I read your e-mail today.
I want to tell you that olive oil that frozes don't loose anything of his
quality if it will thaw naturally. If I can give you an advice, don't warm
up. Let it thaw naturally by putting it in a 12 degrees hall.
Our olive oil (north of Tunisia) don't freeze. We do have now 80 tons of
olive oil of 0.5 acidity degree.
Thanks
Mohamed Ali
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----- Original Message -----
From: Hanna Meier <hannameier@socialinsight.ch>
To: <OliveOil@onelist.com>
Sent: Wednesday, December 15, 1999 6:34 PM
Subject: [OliveOil] transport problem


> From: Hanna Meier <hannameier@socialinsight.ch>
>
> Hello Olive Friends
>
> This year we had a transport problem. Bringing the oil from Tuscany to
> Switzerland by truck, the olive oil was nearly frozen at the end of the
> journey. Can somebody tell us, what are the consequences for the oil
> quality, if the oil freezes? It's always said, that the ideal storrage
> temperature is between 12 and 18 degrees celsius.
>
> By the way, we are still interested in knowing more about the chemical
> qualitiy indicators, ie peroxides, delta kappa, k232. Can somebody explain
> us more about these indicators in a laymens language?
>
> Thank you for your comments!
>
> Hanna and Daniela
>
>
__________________________________________________ _________________________
> Social Insight GmbH Daniela Gloor Hanna Meier Rolf
Nef
> Forschung Evaluation Beratung Tel. ++41/(0)1/445 70 60
> Neugasse 6 Fax ++41/(0)1/445 70 61
> CH-8005 Zuerich E-Mail sociology@socialinsight.ch
>
__________________________________________________ _________________________
>
> > ***** Life is healthier with Olive Oil *****
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>
>
</pre>
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<pre>Dear Hanna e Daniela,
I will sent you privately a table concerning the official indicators of the
chemical quality of the olive oils as stated by EEC.
But remember that these indicators are not to be considered sufficient to
determinate the goodness of the oil because they may be adulterated by
chemistry on fatty matter.
Regards
Antonio


----- Original Message -----

> From: Hanna Meier <hannameier@socialinsight.ch>
> Hello Olive Friends
........ By the way, we are still interested in knowing more about the
chemical qualitiy indicators, ie peroxides, delta kappa, k232. Can somebody
explain us more about these indicators in a laymens language?
Hanna and Daniela
</pre>
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<pre>Alle 14.46 16/12/99 -0000, OliveOil@onelist.com ha mandato a Marco questo
messaggio:
<snip>
>Topics in today's digest:
> 1. transport problem
> From: Hanna Meier <hannameier@socialinsight.ch>
>By the way, we are still interested in knowing more about the chemical
>qualitiy indicators, ie peroxides, delta kappa, k232. Can somebody explain
>us more about these indicators in a laymens language?
<snip>

Hallo Hanna und Daniela!
I ask our chemical expert to write something very plain about quality
indicators.
If you can read Italian, on our site we have an interesting page about the
non-saponifiable part of the olive oil:
http://www.taggiasca.com/fraz_ins.htm -- soon (when our translator ends his
olive harvesting) we translate all in English and German.

Don't care about your oil: store it at 10-15 C in a dark and dry room and
everything goes well!
Only, look carefully the bottles caps, to see if they were broken by the
dilatation.
Our oil is the so-called "mosto", the unrefined opaque one, and it's very
common to see it almost frozen in our cellars during the winter.
Have a Happy Christmas!

Marco Bernardini
webmaster of
http://www.taggiasca.com
the official site of
the taggiasca olive
</pre>
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<pre>Dear Antonio

Could you also send me a copy of the EEC Quality Parameters

S Kailis
29 Milson St
South Perth Western Australia 6151

Stan
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<pre>I would appreciate a copy too please Antonio.

Regards,

Phil Bramley
</pre>
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