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<pre>Hi Stan,

Sorry to be late with this but my server has been down since Tuesday
night. I think we can understand my layman's terminology if we avoid
getting wrapped around an academic axle. Even though I pay to GC every
natural product I deal with, I'm still a businessman not a scientist.
The GC test of the Pomace Oil I have on the way to the USA now indicates
21.7% free fatty acid. My extra-virgin is 5/10ths of one percent.

Have a good day, and keep smiling, Butch in Ankara http://www.AV-AT.com
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> I cannot understand the comment that olive pomace oil has 20% more fat.
> All the olive oils have a similar fat (Triglyceride Content) content as
> do the seed oils eg canola, soya.
>
> Each oil however may have a different level of saturation ie more
> saturated = palmitic acid is high less saturated oleic acid and linoleic
> acids are high.
> Prof Stan Kailis
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<pre>Thank you Butch.

Lampante Olive Oil (for lamps) has a value of greater than 3.3% free
fatty acid. I now understand what you mean. It is interesting that this
poor quality oil (for eating) is sought after by olive oil refiners.
During the process of oil stripping the free acid that you talk about is
removed and collected. This by product is commercially valuable in the
cosmetic and house hold product area. The oil left is the basis for
making Lite flavour and 100% (Pure) olive oils. As EVO production is
increasing because of a better understanding of how to make good olive
oil, the poor quality oils often fetch the same price or even more than
virgin olive oils. This is supply and demand.

Prof Stan Kailis
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