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<pre>Welcome Chafic

Trust all is well under the Cedars and Olives. We are a bit far away from
you (in Oz) but Wagga Uni was developing such a simple testing procedure
that you seek (at least for acidity) from memory. If there is such a
testing procedure available you will find out about it here. Perhaps Paul
or Julio (from Wagga) can reply come normal Uni hours.

Regards
</pre>
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<pre>Hi Chafic,

In which part of Lebanon do you grow your olives?

Regards,

Phil Bramley
Tanja
Australia

-----Original Message-----
From: P Caird [mailto:caird@hitech.net.au]
Sent: Friday, 22 September 2000 10:24 PM
To: OliveOil@egroups.com
Subject: [OliveOil] Peroxides and acidity



Welcome Chafic

Trust all is well under the Cedars and Olives. We are a bit far away from
you (in Oz) but Wagga Uni was developing such a simple testing procedure
that you seek (at least for acidity) from memory. If there is such a
testing procedure available you will find out about it here. Perhaps Paul
or Julio (from Wagga) can reply come normal Uni hours.

Regards



------------------------------------------------------------------------
You have an olive or olive oil recipe you want to share with others, visit
our sister group:
http://www.egroups.com/group/OliveOilRecipes
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2- Mention the group and its URL in your newsletters and publications.
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5- If you would like me to send a formal invitation to people you know,
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</pre>
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<pre>Hi Chafic again.

You mention two types of olive varieties : Beldi and Souri. I understand
that the 'Souri' means Syrian - is that correct? Can you tell us more about
the history of those two varieties?

Regards,

Phil Bramley
Tanja
Australia

-----Original Message-----
From: P Caird [mailto:caird@hitech.net.au]
Sent: Friday, 22 September 2000 10:24 PM
To: OliveOil@egroups.com
Subject: [OliveOil] Peroxides and acidity



Welcome Chafic

Trust all is well under the Cedars and Olives. We are a bit far away from
you (in Oz) but Wagga Uni was developing such a simple testing procedure
that you seek (at least for acidity) from memory. If there is such a
testing procedure available you will find out about it here. Perhaps Paul
or Julio (from Wagga) can reply come normal Uni hours.

Regards



------------------------------------------------------------------------
You have an olive or olive oil recipe you want to share with others, visit
our sister group:
http://www.egroups.com/group/OliveOilRecipes
------------------------------------------------------------------------
This link is the key to an exciting bonus for you! Read below.
https://trading.etrade.com/cgi-bin/gx.cgi/applogic+lpmasterpage?SCS=ONCR759&
RID=1830155029

JOIN E*TRADE AND EARN A $75 SIGN-UP BONUS FOR YOURSELF, ALONG WITH $50 FOR
OLIVEOIL!
------------------------------------------------------------------------

Five steps to help promote OliveOil:

1- Add a general link to the group on your website:
http://www.egroups.com/group/OliveOil
2- Mention the group and its URL in your newsletters and publications.
3- Invite others to visit:
http://www.egroups.com/group/OliveOil
4- Add a subscription link on your website. See how here:
http://www.egroups.com/promote/OliveOil
5- If you would like me to send a formal invitation to people you know,
write to me at OliveOil-owner@egroups.com
</pre>
</td></tr></table>

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<pre>Dear P Caird,
Thank you for your response regarding peroxides. As for acidity levels, I've
been managing with a "home made" kit prepared by a local Pharmacist in
Tripoli, Lebanon. It's a simple titration achieved by adding a base,
probably NaOH or KOH, to a measured volume of olive oil mixed with an
indicator. The volume of base dispensed into the olive oil sample at the
change of color, is basically the acidity level. I don't know how accurate
it is. Accuracy in this test is very crucial because if it's a plus or minus
0.1%, that's not accurate enough eventhough arithmetically it looks pretty
accurate. A 0.1% slack in acidity reading is going to determine if your
olive oil is extra virgin or virgin, 2 different classes.

The few cedar trees left are doing well I guess. The olive trees are having
an exceptional year. Heavy bearing, probably the best in 10 years. We'll be
harvesting around the first week of November. I'll share some figures then.

Thank you again, I'll keep my eyes open for a response regarding peroxides
from Wagga Uni.
Regards,
Chafic
</pre>
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<pre>The acid test is ver reproducible as long as the reagents are properly
prepared. I have tried several indicators and all give the same
results.

I recently tested two varietal oils that had been made in an Oliomio and
the acid levels were less than 0.3% so if the lee way is + or- 0.1% the
the oils were well within the acceptable levels. I have never seen an
acid value less than 0.1%. The reason for high acid oils is generally
poor storage of the olives prior to processing.

Regarding peroxide values, I amnow setting up the assay method. Even
though the official standard is up to 20meQ a good oil should have a
peroxide value of around 8.

Stan kailis
Australia
</pre>
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