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<pre>David,

You have probably been reading our book. Sorry there are no references
but it was not intended as an academic work. The sources are mostly
secondary but I don't apologise for them as I think they are quite sound.
Here are some of the main points.

1. Percentage oleic varies 70 to 80% according to IOOC but in fact from 56%
to 84% according to our olive course notes. According to the lecturer the
low range is found in places such as Tunisia (similar in climate to South
Australia) and the high range in central Italy (similar to SI of NZ). Our
lecturer was G.Pannelli - address is in Perugia shown on pp 18 January issue
of Australian Olive Grower.

2. Variety. We have quoted in our book Frantoio with a figure of 5.66
compared to Maurino with only 4.98 (Ratio of unsaturated to saturate)
These figure come from a book on olive growing published by the Giunta di
Toscana which I borrowed and to not have in front of me. It had a series of
chapters in it written by prominent Italian experts. There is an English
version.

3. With the polyphenols, Pannelli quoted heaps of Italian studies that
showed a direct relationship between altitude and polyphenols. Higher means
higher. Of course time of picking is important too. Later is lower.

All in all my evidence points to cooler climates producing high levels
of oleic and polyphenols. It also shows levels vary with varieties. I
therefore stick to my opinion that health and quality is dependent mainly on
climate and variety with management (picking date) coming in third.

Of course oleic and polyphenols don't maketh an oil but they are a good
start.

Cheers Brian Chatterton.

P.S. I am continually surprised that countries that started on olive oil
because they see it as a health kick generally buy the poorest oil with the
least health properties.
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<pre>Brian Chatterton, Thank you very much for your
detailed reply.
I would like very much to read your book, where can I
get it?
Please see the attached article , you might find some
interest in it.
Cheers David

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