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<pre>Dear all,

As perhaps you'll know from my name, I work for a company making a test
system for assessing lipid quality. Obviously, olive oil is one of our main
target industries.

I note from the group correspondence that there seems to be very little
concern over the quality of olive oil, tested objectively. This would
indicate that it is not a problem area.

General reading suggests that this is far from the case and I understand
that the existing "rules" tend to be largely ignored, at least in Europe. It
would appear that oil is labelled as extra virgin in one major oil producing
country without ever having been tested !

I would very much appreciate your views on this, including any information
you may have on regional variation of definitions, standards and regulatory
enforcement.

David Bashforth

DaiMed AG
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