Dear Elizabeth ,

Thanks for your contribution but the word " water oil " did not mean
anything to me.
We stil ave a traditional extraction method which is called as sulu baski ,
and this can
only be translated as " press with water". This is the method when you add
plenty of
boiling water on the mats during hydaullic press. I doubt if this is what
you meant.

Best regards,

Mahmut


----- Original Message -----
From: <atahan@iinet.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Sunday, November 25, 2001 3:32 AM
Subject: [OliveOil] Re: extra virgin


> Mahmut
> In Antakya, the best oil was considered to be 'su zeyti' (water oil
> in translation, I suppose). My informant thinks they put the olives
> in water before pressing. Do you know what the term means, and what
> the process was?
> Regards,
> Elizabeth

It is exactly what I was told by elderly olive oil people.
Should this olive oil be less than %1 ( or less than %0.8 ) acidity to be
called as extra virgin.?

Mahmut Boynudelik

----- Original Message -----
From: cadelgatto <cadelgatto@iol.it>
To: <OliveOil@yahoogroups.com>
Sent: Saturday, November 24, 2001 12:45 AM
Subject: Re: [OliveOil] extra virgin


> extra vergin olive oil is the oil , not yet beeing contaminated with water
,
> thus, the oil coming down from the mats filled with olivepaste while
pressed
> , at least , that was what they told me beating down olives at "ville"
> (bellissimi-[Dolcedo-{imperia}])
> cadelgatto hout

Surely not ..It is probably a method only regionally used.

Mahmut
----- Original Message -----
From: P Caird <caird@origin.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, November 27, 2001 11:34 AM
Subject: Re: [OliveOil] Re: extra virgin


> Mahmut
>
> I would hazard the guess that this methos is not cold-pressed.