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<pre>Good evening (Australian time),

I have found the correspondence on the various methods of extraction to be
most interesting and informative, thank you all. However, I wonder whether
semantics has played too large a part in some of the submissions. Could
it be that oil was described as "cold pressed" because, historically, there
was no real alternative. What was being described is the extraction of the
oil by physical means and I incline to the view that "pressed" is synonymous
with extraction. Let us consider accepting "pressed" as meaning extraction
by physical and not chemical means.

From my point of view the most important word in the phrase is "cold".
Should we be trying to define what is not cold? What is, cold? We all
know that 0'C is cold and that 100'C is hot but what do we mean when we say
"cold pressed"? As far as I know there is no definition of "cold" in this
context. Perhaps we in the olive community should work towards a
definition before one is thrust upon us by some faceless bureaucrat. May
I suggest body temperature as the upper limit for cold as an opening gambit,
say equal to or less than 35'C.

Yours,
Dan
Spring Gully Olives,
SE Queensland
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<pre>Dan

>From my point of view the most important word in the phrase is "cold".
> Should we be trying to define what is not cold?

Until recently I think the IOOC permitted upper temperature was 40C but that
this has now disappeared from their requirements as of this month. If you
want to boil your oil now it is permissible but the necessary organoleptic
features will vanish and thus will your right to call an oil extra virgin.

A second recent change to IOOC criteria will also have impact. Previously to
be classified as Extra Virgin the oil had to have a FFA of <1% but this had
now changed to <0.8%.

None of this is reflected (as yet) on the home-page of the IOOC
(http://www.internationaloliveoil.org...destandard.pdf) but perhaps
others may be aware. Can anyone help?


Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
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<pre>Dear Peter

The European Union levels for acidity in extra virgin olive oil have been
lowered from less than 1% to less than 0.8%. This took effect from 1st
November this year.

I do not know if the IOOC has changed its levels too. Do you have any
documentation from them on this one? I have been trying to get some
information from them too but nothing definite yet.

Judy Ridgway
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<pre>Judy,

Paul Miller, the President of the Australian Olive Association, attended the
recent IOOC meeting. On his return he reported to the Board that the IOOC
would change its FFA level for EVOO to 0.8% from November 2003.

Yours,
Dan
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<pre>Dear Judy - good to get this information now I am part of the Group. Hope your
time in the East (Aus!) went well with your organoleptic courses - I am sure
they were a great success.Latest brochures out for the 2002 WA Olive Festival
next week, so i shall ensure I send you them. Hope you and Nick are well, Best
wishes, Maggie

-----Original Message-----
From: Judy Ridgway [SMTP:jridgway@oliveoil.org.uk]
Sent: Monday, November 26, 2001 6:32 PM
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Extraction

Dear Peter

The European Union levels for acidity in extra virgin olive oil have been
lowered from less than 1% to less than 0.8%. This took effect from 1st
November this year.

I do not know if the IOOC has changed its levels too. Do you have any
documentation from them on this one? I have been trying to get some
information from them too but nothing definite yet.

Judy Ridgway



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