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<pre>Hello-
I am intersted in information about the positive or negative attributes of
filtering oil. I know with time, the oil settles out,but what does filtering
do? What methods are there fro filtering?
I am not looking at filtering more than 60 gallons (240 liters) this year, but
that will increase.

Also, I have a tree that is called CIPRESSINO or FRANGIVENTO and am looking for
information about its history, characteristics and oil.

Any information on either subject is very helpful.

Thank you,
John Hadley
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<pre>Filtering

All my oil is unfiltered. "Veiled" as the jargon goes. The minute
particles of the actual olive enhances the flavour of the oil and helps give
that sought after pepper taste on the back palate. I produced around 2.5
tonnes of oil this year and it has almost sold out a mere 3 months after the
juice was extracted.

If one does filter there are many mediums to use but the more common is
cotton wool. I have known some who have experimented with various sawdusts
(apple/red gum/cyprus pine) but, of course, this alters the taste
significantly. It may be a possible niche market.

Regards
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<pre>Hi John,
I found some news about Cipressino/Frangivento in the following link:
http://tdm.dmw.it/olio/italiano/gcufrai1.htm
Unfortunatelly at the moment it's only in Italian.
If you have problems I can try to help you translating it.
Regarding the filtering: good olive oil is never filtered.
Bye
Antonio

----- Original Message ----- > I am intersted in information about the
positive or negative attributes of filtering oil. I know with time, the oil
settles out,but what does filtering do? What methods are there fro
filtering?
> I am not looking at filtering more than 60 gallons (240 liters) this year,
but that will increase.
>
> Also, I have a tree that is called CIPRESSINO or FRANGIVENTO and am
looking for information about its history, characteristics and oil.
>
> Any information on either subject is very helpful.
>
> Thank you,
> John Hadley
>
> > ***** Life is healthier with Olive Oil *****
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