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<pre>Although olive farming is relatively new in Australia (at least in my
neck of the woods) it already seems to be developing its own
language. Can some kind soul please tell me what EVOO is (and why
it's important)?
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<pre>Peter

A very warm welcome to the list and may all your blessings be good ones. As
you are now aware this list caters for the beginner through to the more
experienced. Like you I am on a rapid learning curve that has continued,
unabated, all my life. EVOO, or Extra Virgin Olive Oil, is just the latest
area of interest albeit I am just about ready to release my fourth
commercial batch.

Regards

----- Original Message -----
From: Peter Coombe <pcoombe@coombe.com.au>
To: <OliveOil@egroups.com>
Sent: Tuesday, July 11, 2000 3:51 PM
Subject: [OliveOil] EVOO


> Although olive farming is relatively new in Australia (at least in my
> neck of the woods) it already seems to be developing its own
> language. Can some kind soul please tell me what EVOO is (and why
> it's important)?
>
>
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<pre>Dear One & All

I have the technical spec. for "Tariff Classification (UK Customs & Excise)
Virgin LAMPANTE Olive Oil" but could any one be so kind as to give me a
plain English / Laymen's terms understanding of Lampante ?

Many thanks
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<pre>Karl-moore

Try "lamp oil" ... (otherwise called olive oil when sold to unsuspecting
Australian housewives).
Graham White

karl-moore wrote:

> Dear One & All
>
> I have the technical spec. for "Tariff Classification (UK Customs &
> Excise)
> Virgin LAMPANTE Olive Oil" but could any one be so kind as to give me
> a
> plain English / Laymen's terms understanding of Lampante ?
>
> Many thanks
>
>
>
> -----------------------------------------------------------------------
>
> -----------------------------------------------------------------------
> -
> ----------------------------------------------------------------------
>
> TODAY'S FEATURED SITE: http://sadoun.home.att.net/webringform.htm
> ------------------------------------------------------------------------
>
> To learn more about the OliveOil group visit:
> http://www.egroups.com/group/OliveOil
>
> -----------------------------------------------------------------------
>
> Remember: Invite others to join OliveOil
>
> -----------------------------------------------------------------------
>
>


[Non-text portions of this message have been removed]
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<pre>Lampante Olive Oil


This is virgin olive oil with greater than 3.3% free acid. It is
considered inedible and so used in lamps, for heating and cooking. Some
Mediterranean village people like this oil because it is considered
"flavoursome" compared to the extra virgin grade.


An intersting point is that Lampante OliveOil is the mainstay of some of
olive oil refining companies and when it is in short supply, fetches
about the same trade price as extra virgin olive oils.


Prof Stan Kailis
UWA
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<pre>Extra Virgin Olive Oil

Is olive oil prepared from crushing and pressing the fruit of the olive
hat has a low acid (less than 1%), no defects and defined positive
attributes.


It can be a blended oil , a regional oil (Tuscany, Hunter Valley,
Margaret River)or a single varietal oil (Frantoio, Leccino, Koroneiki).

It cannot contain refined olive oil or any other seed oil, although
adulteration has be tried in the past.


Prof Stan Kailis
UWA
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<pre>Stan wrote:

> Extra Virgin Olive Oil
...
> It cannot contain refined olive oil or any other seed oil, although
> adulteration has be tried in the past.

And almost certainly continues still. Hazelnut oil seems to be the most
favoured adulterant at the moment; one large multinational seems to have been
using this recently. I'm not sure where the case got to in the courts, or if
it was eventually proven or admitted.

> Prof Stan Kailis
> UWA

Dr Adrian Shaw
UWA (University of Wales, Aberystwyth :-) )
--
Adrian.Shaw@aber.ac.uk
Sefydliad Y Gwyddorau Biolegol, Prifysgol Cymru,
Aberystwyth, Ceredigion, Cymru
http://pcjagg.dbs.aber.ac.uk/mynegai.html
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<pre>Hi Peter,

EVOO stands for Extra Virgin Olive Oil. The Extra Virgin refers to the
first and only pressing of the oil. It is not extracted using any
solvents so it simply contains whatever was in the olive itself.

The real significance of this is that this form of the oil contains the
"polyphenols", chemical substances which have been found to be powerful
antioxidants capable of protecting against certain types of disease.
The polyphenols are not the only substances in the olive with
health-promoting effects but when compared to other commonly used
culinary oils such as sunflower, soy etc are quite unique. It is these
polyphenols which really set EVOO apart from any other oil and any other
form of olive oil. The more refined, the smaller the quantity of
polyphenols.

Hope this solves your queries.

Christine Houghton
Clinical Nutritionist
Brisbane
Australia


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<pre>All oils produced directly from the olive fruit by physical meams are
virgin olive oils.

The term Extra Virgin Olive oil is used as trade standard indicating a
very high quality virgin oil. This grade is underpined by a low free
acid (as oleic) content ie 1% or less. Additional requirements include
numerous physical and chemical tests and an organoleptic assessment ( 0
defects and a high level of fruitiness). Extra virgin olive oils
generally have the highest polyphenol levels. When most other edible
oils are extracted natural polyphenols are lost during processing, but
not in olive oil.

With respect to the health benefits of olive oil.

1. When olive oil is consumed in preference to other edible oils - The
high levels of oleic acid bound as triglyceride in EVO can lower blood
cholesterol - lower the LDL fraction (bad cholesterol) and raise the HDL
(good cholesterol). This change in cholesterol reduce the risk of
cardiovascular disease. Polyunsaturated edible oils als reduce the blood
cholesterol but here both LDL and HDL are reduced.

2. In olive oil there are two types of antioxidants - Polyphenols and
Vitamin E compounds (tocopherols). Both of these types of compounds
counteract free radicals that are continually being formed in the body
through metabolism. Many of these free radicals are counteracted by
antioxidants formed within the body. Thus EVO gives added protection.
Free radicals are believed to be part of the underlying cause of damaged
blood vessels and possibly some cancers.

Prof Stan Kailis
UWA
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<pre>Good day to all,
I am interested in purchasing approx. 200 litres
Australian 2003 EVOO and would request that suppliers reply to
info@... to avoid boring other subscribers.
Regards
David Wilson
Glenlee Olive Grove


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