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<pre>This is just a follow-up to an earlier reply. The presence of proteins in
dietary oils is well-known. For example, peanut oil contains up to eight
different proteins, and is known to trigger an allergic response in
susceptible individuals. Refining removes much of the protein, and hence
reduces the capacity of the oil to trigger an allergic response.

While olive oil contains proteins, and extra virgin oil probably contains
higher levels than the refined oil, it does not appear to be very
allergenic. However, there have been reported cases of contact allergies to
olive oil. It is likely that these allergies are caused by the proteins in
the oil. Proteins in olive pollen are known to be particularly allergenic.
No doubt, as the acreage of olive trees increases in Australia, so too will
the incidence of olive pollen allergies.

Alfred Poulos
Megisti Oils
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<pre>Dear all

Regarding protein in olive oil. This is most likely with cloudy oil
because of the higher water content. Allergic reactions have occured
when olive oil is applied to the skin of some susceptible persons. From
a commercial point of view cloudy oil contains enzymes that may increase
the free acidity above 1%.

Stan Kailis
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<pre>Stan

You state:-
"This is most likely with cloudy oil because of the higher water content.
Allergic reactions have occurred
when olive oil is applied to the skin of some susceptible persons. From a
commercial point of view cloudy oil contains enzymes that may increase the
free acidity above 1%."

I find your comments interesting. None of our oils are refined or filtered
and thus have a characteristic "veiled" or cloudy appearance. None of our
oils (in 2001) have an acidity rating above 0.4%. We are producing 4 oils
this year (3 varietals and 1 blend) and 3 of the 4 are below 0.3% acidity,
one is at 0.19%. One of them recently picked up a First Prize at Olive Week.
Last year our cloudy, veiled, Best Oil of the SA Show, was 0.18% acidity and
no known deaths or allergic reactions have occurred as a result of consuming
same.

I guess when we sell more these problems may surface but, in the
meantime, can we avoid tarring all with the one brush? And can we avoid
statements that suggest cloudy oil is not extra virgin?

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
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<pre>Regarding proteins in olive oil.

When I mentioned skin reactions, this was when olive oil was applied to
the skin. Of course EVO is complex because it contains so many
ingredients.

Regarding stability of olive oil - Free acidity increases when water
combines with the triglyceride components.

TG + water -------------releases acid therefore free fatty acid
increases.


This takes time, so that original oils will still have low acid. The
water content of olive oil from the mill can be as much as 3%. In the
water there will also be dissolved and suspended material from the
olives which can contain enzymes (that will speed up the process). I
understand that there is a stability study being undertaken by Rod
Mailer at WAGGA Australia looking at EVO on storage. I suspect the
effect of water and enzymes is not picked up by the rancimat test,
because of the high temperatures used. What effect light and air has on
the long term process will also be an interesting topic to follow. I am
sure our Mediterranean members can add to my fairly rudimentary
statements.

I made no suggestion of allergic reactions when olive oil is consumed. I
think Dr Poulos may have made some statement on the effects of peanut
oil.

Stan Kailis
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