<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Godfrey Fernandez says:
"Besides Olive Oil is far better for you and it also does not break
down as easily in higher heat compared to other oils. This is
particularly the case for deep frying stuff. You should be able to
get Extra Virgin Olive Oil in the supermarket cheaply enough for
every day cooking. I think I saw some there when I was visiting last
year."

We wish, Godfrey, it was as simple as that. Certainly you can go to the
supermarket and select from any number of inexpensive containers containing
Extra Virgin Olive Oil. Or at least that's what it says on the bottle
(often transparent glass on open shelves) or can.

But the quality of those oils is "all over the place". Taste many of them
before you use them in salad or pan and they are rancid, and it's rare to
find a date saying when the oil was made. There may be a "use by date" on
the package, but is that a useful way of labelling olive oil? Not by
itself, surely?

We think the year the oil was made is vital information to place on EVOO
containers - and preferably the month as well. We saw "Gianni's" brand of
EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
and year the oil was made as well as the olive variety, eg Verdale. Surely
that's the way to go, at least for the quality end of the market, because
this particular EVOO was not cheap at $25 for 375 ml?

But whether it's for the quality/gourmet market or not, aren't we entitled
to expect QUALITY whenever we buy any oil labelled EVOO? And isn't this
where "manufactured date" for oil would help?

There's plenty of talk on the OliveLine about pomace oil, soap and other
"byproducts", and that's fine. But, above all, we're keen to see EVOO
produced in this country to the highest standards, focusing on "clean
green" approaches wherever possible.

For example, is it possible to develop an Appellation Controllee system for
EVOO, where Quality Control and Truth in Labelling are demanded of all
products bearing the Appellation? Is this done in Europe? Such a system
would doubtless define processing temperatures and additives such as
enzymes and talc which some parts of the Australian industry are now
encouraging processors to use, and about which we and others have real
concerns. Increasingly, discerning customers will want to know about these
things too, won't they?

Keen to hear other growers' thoughts.


Ian Fraser & Jennifer Davidson
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>----- Original Message -----
From: Ian Fraser <fraspub@mail.albury.net.au>
To: <caird@hitech.net.au>
Sent: Monday, August 14, 2000 2:41 PM
Subject: Quality of EVOO?


> Peter:
>
> The Olive line isn't accepting my message, as below. Who's sabotaging me
> out there? Keeps telling me it is 'unable to deliver your message'. You
> having same problem? Regards.
>
> Ian
>
>
> >Date: Mon, 14 Aug 2000 14:35:00 +1000
> >To: <OliveOil@egroups.com>
> >From: Ian Fraser <fraspub@mail.albury.net.au>
> >Subject: Quality of EVOO?
> >Cc:
> >Bcc:
> >X-Attachments:
> >
> >Godfrey Fernandez says:
> >"Besides Olive Oil is far better for you and it also does not break
> >down as easily in higher heat compared to other oils. This is
> >particularly the case for deep frying stuff. You should be able to
> >get Extra Virgin Olive Oil in the supermarket cheaply enough for
> >every day cooking. I think I saw some there when I was visiting last
> >year."
> >
> >We wish, Godfrey, it was as simple as that. Certainly you can go to the
> >supermarket and select from any number of inexpensive containers
containing
> >Extra Virgin Olive Oil. Or at least that's what it says on the bottle
> >(often transparent glass on open shelves) or can.
> >
> >But the quality of those oils is "all over the place". Taste many of them
> >before you use them in salad or pan and they are rancid, and it's rare to
> >find a date saying when the oil was made. There may be a "use by date" on
> >the package, but is that a useful way of labelling olive oil? Not by
> >itself, surely?
> >
> >We think the year the oil was made is vital information to place on EVOO
> >containers - and preferably the month as well. We saw "Gianni's" brand of
> >EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
> >and year the oil was made as well as the olive variety, eg Verdale.
Surely
> >that's the way to go, at least for the quality end of the market, because
> >this particular EVOO was not cheap at $25 for 375 ml?
> >
> >But whether it's for the quality/gourmet market or not, aren't we
entitled
> >to expect QUALITY whenever we buy any oil labelled EVOO? And isn't this
> >where "manufactured date" for oil would help?
> >
> >There's plenty of talk on the OliveLine about pomace oil, soap and other
> >"byproducts", and that's fine. But, above all, we're keen to see EVOO
> >produced in this country to the highest standards, focusing on "clean
> >green" approaches wherever possible.
> >
> >For example, is it possible to develop an Appellation Controllee system
for
> >EVOO, where Quality Control and Truth in Labelling are demanded of all
> >products bearing the Appellation? Is this done in Europe? Such a system
> >would doubtless define processing temperatures and additives such as
> >enzymes and talc which some parts of the Australian industry are now
> >encouraging processors to use, and about which we and others have real
> >concerns. Increasingly discerning customers will want to know about these
> >things too, won't they?
> >
> >Keen to hear other growers' thoughts.
> >
> >
> >Ian Fraser & Jennifer Davidson
> >
> >
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks, Peter Caird.

Don't know why, but we had to resubscribe from scratch. Anyhow, as you can
see, we are back in.

Ian Fraser & Jenny Davidson

---------------------------------------------------------

>----- Original Message -----
>From: Ian Fraser <fraspub@mail.albury.net.au>
>To: <caird@hitech.net.au>
>Sent: Monday, August 14, 2000 2:41 PM
>Subject: Quality of EVOO?
>
>
>> Peter:
>>
>> The Olive line isn't accepting my message, as below. Who's sabotaging me
>> out there? Keeps telling me it is 'unable to deliver your message'. You
>> having same problem? Regards.
>>
>> Ian
>>
>>
>> >Date: Mon, 14 Aug 2000 14:35:00 +1000
>> >To: <OliveOil@egroups.com>
>> >From: Ian Fraser <fraspub@mail.albury.net.au>
>> >Subject: Quality of EVOO?
>> >Cc:
>> >Bcc:
>> >X-Attachments:
>> >
>> >Godfrey Fernandez says:
>> >"Besides Olive Oil is far better for you and it also does not break
>> >down as easily in higher heat compared to other oils. This is
>> >particularly the case for deep frying stuff. You should be able to
>> >get Extra Virgin Olive Oil in the supermarket cheaply enough for
>> >every day cooking. I think I saw some there when I was visiting last
>> >year."
>> >
>> >We wish, Godfrey, it was as simple as that. Certainly you can go to the
>> >supermarket and select from any number of inexpensive containers
>containing
>> >Extra Virgin Olive Oil. Or at least that's what it says on the bottle
>> >(often transparent glass on open shelves) or can.
>> >
>> >But the quality of those oils is "all over the place". Taste many of them
>> >before you use them in salad or pan and they are rancid, and it's rare to
>> >find a date saying when the oil was made. There may be a "use by date" on
>> >the package, but is that a useful way of labelling olive oil? Not by
>> >itself, surely?
>> >
>> >We think the year the oil was made is vital information to place on EVOO
>> >containers - and preferably the month as well. We saw "Gianni's" brand of
>> >EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
>> >and year the oil was made as well as the olive variety, eg Verdale.
>Surely
>> >that's the way to go, at least for the quality end of the market, because
>> >this particular EVOO was not cheap at $25 for 375 ml?
>> >
>> >But whether it's for the quality/gourmet market or not, aren't we
>entitled
>> >to expect QUALITY whenever we buy any oil labelled EVOO? And isn't this
>> >where "manufactured date" for oil would help?
>> >
>> >There's plenty of talk on the OliveLine about pomace oil, soap and other
>> >"byproducts", and that's fine. But, above all, we're keen to see EVOO
>> >produced in this country to the highest standards, focusing on "clean
>> >green" approaches wherever possible.
>> >
>> >For example, is it possible to develop an Appellation Controllee system
>for
>> >EVOO, where Quality Control and Truth in Labelling are demanded of all
>> >products bearing the Appellation? Is this done in Europe? Such a system
>> >would doubtless define processing temperatures and additives such as
>> >enzymes and talc which some parts of the Australian industry are now
>> >encouraging processors to use, and about which we and others have real
>> >concerns. Increasingly discerning customers will want to know about these
>> >things too, won't they?
>> >
>> >Keen to hear other growers' thoughts.
>> >
>> >
>> >Ian Fraser & Jennifer Davidson
>> >
>> >
>>
>>
>
>
>
>
>------------------------------------------------------------------------
>TODAY'S FEATURED SITE:
>https://secure.paypal.x.com/refer/pal=ASadoun%40att.net
>------------------------------------------------------------------------
>To learn more about the OliveOil group visit:
>http://www.egroups.com/group/OliveOil
>------------------------------------------------------------------------
>Remember: Invite others to join OliveOil
>------------------------------------------------------------------------
>Post message: OliveOil@egroups.com
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</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian, it's coming through to me so I can only assume that it is going out to
others.

Regards,

Phil Bramley


> ** Original Subject: RE: [OliveOil] Fw: Quality of EVOO?
> ** Original Sender: "P Caird" <caird@hitech.net.au>
> ** Original Date: 14 Aug 2000 22:57:12 -0000

> ** Original Message follows...

>
> ----- Original Message -----From: Ian Fraser <fraspub@mail.albury.net.au>
> To: <caird@hitech.net.au>
> Sent: Monday, August 14, 2000 2:41 PM
> Subject: Quality of EVOO?
>
>
> > Peter:
> >
> > The Olive line isn't accepting my message, as below. Who's sabotaging me
> > out there? Keeps telling me it is 'unable to deliver your message'. You
> > having same problem? Regards.
> >
> > Ian
> >
> >
> > >Date: Mon, 14 Aug 2000 14:35:00 +1000
> > >To: <OliveOil@egroups.com>
> > >From: Ian Fraser <fraspub@mail.albury.net.au>
> > >Subject: Quality of EVOO?
> > >Cc:
> > >Bcc:
> > >X-Attachments:
> > >
> > >Godfrey Fernandez says:
> > >"Besides Olive Oil is far better for you and it also does not break
> > >down as easily in higher heat compared to other oils. This is
> > >particularly the case for deep frying stuff. You should be able to
> > >get Extra Virgin Olive Oil in the supermarket cheaply enough for
> > >every day cooking. I think I saw some there when I was visiting last
> > >year."
> > >
> > >We wish, Godfrey, it was as simple as that. Certainly you can go to the
> > >supermarket and select from any number of inexpensive containers
> containing
> > >Extra Virgin Olive Oil. Or at least that's what it says on the bottle
> > >(often transparent glass on open shelves) or can.
> > >
> > >But the quality of those oils is "all over the place". Taste many of them
> > >before you use them in salad or pan and they are rancid, and it's rare to
> > >find a date saying when the oil was made. There may be a "use by date" on
> > >the package, but is that a useful way of labelling olive oil? Not by
> > >itself, surely?
> > >
> > >We think the year the oil was made is vital information to place on EVOO
> > >containers - and preferably the month as well. We saw "Gianni's" brand of
> > >EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
> > >and year the oil was made as well as the olive variety, eg Verdale.
> Surely
> > >that's the way to go, at least for the quality end of the market, because
> > >this particular EVOO was not cheap at $25 for 375 ml?
> > >
> > >But whether it's for the quality/gourmet market or not, aren't we
> entitled
> > >to expect QUALITY whenever we buy any oil labelled EVOO? And isn't this
> > >where "manufactured date" for oil would help?
> > >
> > >There's plenty of talk on the OliveLine about pomace oil, soap and other
> > >"byproducts", and that's fine. But, above all, we're keen to see EVOO
> > >produced in this country to the highest standards, focusing on "clean
> > >green" approaches wherever possible.
> > >
> > >For example, is it possible to develop an Appellation Controllee system
> for
> > >EVOO, where Quality Control and Truth in Labelling are demanded of all
> > >products bearing the Appellation? Is this done in Europe? Such a system
> > >would doubtless define processing temperatures and additives such as
> > >enzymes and talc which some parts of the Australian industry are now
> > >encouraging processors to use, and about which we and others have real
> > >concerns. Increasingly discerning customers will want to know about these
> > >things too, won't they?
> > >
> > >Keen to hear other growers' thoughts.
> > >
> > >
> > >Ian Fraser & Jennifer Davidson
> > >
> > >
> >
> >
>
>
>
>
> ------------------------------------------------------------------------
> TODAY'S FEATURED SITE:
https://secure.paypal.x.com/refer/pal=ASadoun%40att.net
------------------------------------------------------------------------
> To learn more about the OliveOil group visit:
http://www.egroups.com/group/OliveOil
> ------------------------------------------------------------------------
> Remember: Invite others to join OliveOil
> ------------------------------------------------------------------------
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
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> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/promote/OliveOil
>
>


>** --------- End Original Message ----------- **

>


Download NeoPlanet at http://www.neoplanet.com
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian

The Australian Olive Association does indeed have an Appellation programme
in which Victorian Olive Groves will be participating this year. The
programme covers those topics you raised:-

a) The oil must come from Australian olives
b) Be <1% acidity
c) Be organoleptically accepted by an independent assessing team
d) Be "fingerprinted" so that no subterfuge occurs
e) Each container of oil must have date of processing on a fixed label
f) A "best by" or "use by" date
g) Varietal information if known

It is optional to include other information such a description of oil and
methods of processing. The truth in labelling aspects are well on their way
in Australia at least.

My oil so far this year (I am still harvesting) is turning out quite
splendid. In my opinion it is superior to Gianni's although his is quite
good and I have informed him of same while sending him a sample of mine. My
pricing is also far more competitive!

Regards

> We think the year the oil was made is vital information to place on EVOO
> containers - and preferably the month as well. We saw "Gianni's" brand of
> EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
> and year the oil was made as well as the olive variety, eg Verdale. Surely
> that's the way to go, at least for the quality end of the market, because
> this particular EVOO was not cheap at $25 for 375 ml?
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks Phil and Peter. It's obviously coming through now, but of course you
didn't see those that didn't! Until I resubscribed, that is! Cheers. Ian
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>To Ian and Peter
I was very interested in your comments on labelling integrity. Olives SA
(our State industry association) has a committee currently working on this.
A draft is now circulating to members for their comments before we approach
AOA with the object of having this become legislation.
It is very much along the lines you mention Peter
I'd be ilnterested in your comments.
Lee Hallett
Editor State magazine and treasurer of Olives SA
-----Original Message-----
From: P Caird [mailto:caird@hitech.net.au]
Sent: Tuesday, 15 August 2000 11:06 AM
To: OliveOil@egroups.com
Subject: Re: [OliveOil] Quality of EVOO?


Ian

The Australian Olive Association does indeed have an Appellation programme
in which Victorian Olive Groves will be participating this year. The
programme covers those topics you raised:-

a) The oil must come from Australian olives
b) Be <1% acidity
c) Be organoleptically accepted by an independent assessing team
d) Be "fingerprinted" so that no subterfuge occurs
e) Each container of oil must have date of processing on a fixed label
f) A "best by" or "use by" date
g) Varietal information if known

It is optional to include other information such a description of oil and
methods of processing. The truth in labelling aspects are well on their way
in Australia at least.

My oil so far this year (I am still harvesting) is turning out quite
splendid. In my opinion it is superior to Gianni's although his is quite
good and I have informed him of same while sending him a sample of mine. My
pricing is also far more competitive!

Regards

> We think the year the oil was made is vital information to place on EVOO
> containers - and preferably the month as well. We saw "Gianni's" brand of
> EVOO on sale in Carlton (Melbourne) on Saturday, and it cited day, month
> and year the oil was made as well as the olive variety, eg Verdale. Surely
> that's the way to go, at least for the quality end of the market, because
> this particular EVOO was not cheap at $25 for 375 ml?





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</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>> It is very much along the lines you mention Peter
> I'd be interested in your comments.
> Lee Hallett

Lee

I have been advocating the same thing for some years now but have only just
joined the AOA (last January). Burr advocates putting other information on
as well and it certainly is a requirement in the USofA - nutritional info
etc.

I would be interested in knowing the State structure of your organisation
and how the smaller associations fit in and at what cost. Would also
appreciate knowledge of the relationship with the peak body.

Regards
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian

You must have changes your email address lately. Make
sure you're subscribed using your new address
fraspub@mail.albury.net.au

Subscribe by simply sending an empty message to OliveOil-
subscribe@egroups.com

Best regards
Jamal Sadoun
>
> ----- Original Message -----
> From: Ian Fraser <fraspub@mail.albury.net.au>
> To: <caird@hitech.net.au>
> Sent: Monday, August 14, 2000 2:41 PM
> Subject: Quality of EVOO?
>
>
> > Peter:
> >
> > The Olive line isn't accepting my message, as below. Who's sabotaging me
> > out there? Keeps telling me it is 'unable to deliver your message'. You
> > having same problem? Regards.
> >
> > Ian
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Peter
Olives SA is affiliated with AOA and our members are all members of AOA.
We operate in a similar way to the regional bodies in NSW and QLD but I am
not familiar with the setup in VIC.
Within our state body we have regional areas which are represented on the
State committee, and each has its own regional committee which maintains
close contact with the individual members in the region.

Our membership is $165 pa inc. GST and of this $55 is remitted to AOA and
the members then receive The Olives Press and are full voting members of the
AOA.

Now the season is over and things are a little quieter I am thinking of
taking a drive into Victoris and have ideas of visiting you as I would love
to chat over matters of mutual interst.
I visualize you as being in central Vic. Is this is correct? It would
not be much of a journey, and I would hope to find you at home

Regards

Lee Hallett

-----Original Message-----
From: P Caird [mailto:caird@hitech.net.au]
Sent: Tuesday, 15 August 2000 5:11 PM
To: OliveOil@egroups.com
Subject: Re: [OliveOil] Quality of EVOO?




> It is very much along the lines you mention Peter
> I'd be interested in your comments.
> Lee Hallett

Lee

I have been advocating the same thing for some years now but have only just
joined the AOA (last January). Burr advocates putting other information on
as well and it certainly is a requirement in the USofA - nutritional info
etc.

I would be interested in knowing the State structure of your organisation
and how the smaller associations fit in and at what cost. Would also
appreciate knowledge of the relationship with the peak body.

Regards




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</pre>
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