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<pre>Dear Steve et al,
I can't imagine that a properly preserved product containing extra virgin
olive oil is prone to rancidity. A product such as tapenade contains
practically 100% pure olives with a tiny bit of capers and anchovies added.
When properly packaged, it will last upwards of two years without any
decline in quality. However, after the canning or preserving process, the
product is subjected to heat. If you perform the same thing to extra virgin,
I'm not sure you can still call it that. Any thoughts?
Peter Arnold - Toronto




>Hi all; can anyone tell me whether they have ever seen/produced/heard of a
>dish prepared for retail in a tin/jar containing extra virgin olive oil?
>Is it prone to rancidity, and is there any way to prevent same? Must I use
>a refined oil?
>Steve Wilson
>Cape Town



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<pre>Hi all; can anyone tell me whether they have ever seen/produced/heard of a dish
prepared for retail in a tin/jar containing extra virgin olive oil? Is it prone
to rancidity, and is there any way to prevent same? Must I use a refined oil?
Steve Wilson
Cape Town


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