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<pre>--- In OliveOil@y..., ko denhamer <VCI.KO@J...> wrote:
>I've
> always maintained that the acidity level is only important from an
> analytical point of view..as far as I'm concerned,taste is the key
in
> EVO...

great point, ko.

i wonder if there is any organoleptic criteria by which FFA can
be "tasted"? ie, can a taster actually tell the differnce between a
high and a low FFA?

is there anything in the literature that points to this being done in
the past?

if not, is i'm surious as to the specific reason why 1%(now .8%) was
nominated as the cutoff point for EVOO.

cheers,
na
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<pre>I totally agree,
from my experience so far in the Syrian market, they actually prefer the virgin
oil (between 1-2%) since it is sweeter the extra virgin and have less bitterness
in its taste. speaking on the subject I am currently looking for equipment that
gives the acidity of the oil, I heard of small machine, if you will, that can
give the acidity and the peroxide in France but was not able to find the
company. Could anyone direct me to company ( or companies ) that produce such
equipment.
thanks everyone.
Firas

>I've
> always maintained that the acidity level is only important from an
> analytical point of view..as far as I'm concerned,taste is the key
in
> EVO...

great point, ko.

i wonder if there is any organoleptic criteria by which FFA can
be "tasted"? ie, can a taster actually tell the differnce between a
high and a low FFA?

is there anything in the literature that points to this being done in
the past?

if not, is i'm surious as to the specific reason why 1%(now .8%) was
nominated as the cutoff point for EVOO.

cheers,
na





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<pre>na

we had a speaker at an Xmas bash who was a lecturer in chemistry. he had
a blackboard full of molecules of the COOH brand and demonstrated how
different acids were formed and how oxidation changed their structure
and flavour. His point (after rubbing them all out) was that your taste
buds can differentiate between good and bad elements in food and you
should be guided by them. we have this inbuilt good food detector and a
good taste is a good oil, the chemical analysis is for academic
confirmation. which reminds me of a tasting course I went to a few years
ago, one sample IMHO tasted like battery acid but was held up as the
'good oil'.

I think they were chasing the tuscan dream. it had its origin from the
presenters farm! LOL!

Roger Farquhar

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<pre>> of course this makes perfect sense. mind you, after years of using
> flaccid euoropean supermarket oils, the aussie palette needed some
> education as to what a good oil tastes like.

I think you have the crux of the matter here. We, as producers and
marketers, have a huge job on our hands to educate the public that "oils
ain't oils" and that there is something to all this olve oil malarky.

I feel we really need somebody to stand up and become the "Public Face" of
olive oil in Australia. The wine industry had characters like Len Evans and
Wolf Blass to talk up wine drinking at every opportunity. It took them 20
years, but it does seem to have worked.

Mike Wilson
Hunter Valley


There are 10 sorts of people in the world, those that understand binary, and
those that don't.
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<pre>on 11/8/02 6:20 PM, Mike Wilson at mike.wilson@... wrote:

> I feel we really need somebody to stand up and become the "Public Face" of
> olive oil in Australia. The wine industry had characters like Len Evans and
> Wolf Blass to talk up wine drinking at every opportunity. It took them 20
> years, but it does seem to have worked.


I agree completely Mike! It is up to us, the growers and producers to
educate and motivate the consumer. We do need an energetic and enthusiastic
"Face" to assist.

Regards

Sil Garoni

Alpine Olives
Vic.
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<pre>--- In OliveOil@y..., sil garoni <sgaroni@a...> wrote:
> on 11/8/02 6:20 PM, Mike Wilson at mike.wilson@h... wrote:
>
> > I feel we really need somebody to stand up and become the "Public
Face" of
> > olive oil in Australia. The wine industry had characters like Len
Evans and
> > Wolf Blass to talk up wine drinking at every opportunity. It took
them 20
> > years, but it does seem to have worked.
>
>
> I agree completely Mike! It is up to us, the growers and producers to
> educate and motivate the consumer. We do need an energetic and
enthusiastic
> "Face" to assist.
>
> Regards
>
> Sil Garoni
>
> Alpine Olives
> Vic.

OK, So who is volunteering?? There will need to be some guarantee of
veracity, believability, whatever you want to call it, and the "face"
will need to be VERY active. Most growers I know have enough to do
just keeping the trees alive in this drought.

Cheers
John Attwood
Tamworth
(Northern) NSW Au
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<pre>>
> OK, So who is volunteering?? There will need to be some guarantee of
> veracity, believability, whatever you want to call it, and the "face"
> will need to be VERY active. Most growers I know have enough to do
> just keeping the trees alive in this drought.
>
> Cheers
> John Attwood

Well John, I was thinking about this.

What would be ideal is somebody who is a grower rather than a chef. Perhaps
even an organic or biodynamic farmer. Somebody with good contacts in the
media, perhaps a husband who works in radio, somebody who has perhaps
written a book all about her olive grove, somebody who had already done some
work in television so understands the medium.

Now, where are we going to find somebody like this, I wonder?

Regards,

Mike Wilson.
Hunter Valley.
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<pre>--- "johnat.sold" <johnat@...> wrote: > --- In
OliveOil@y..., sil garoni <sgaroni@a...>
> wrote:
> > on 11/8/02 6:20 PM, Mike Wilson at
> mike.wilson@h... wrote:
> >
> > > I feel we really need somebody to stand up and
> become the "Public
> Face" of
> > > olive oil in Australia. The wine industry had
> characters like Len
> Evans and
> > > Wolf Blass to talk up wine drinking at every
> opportunity. It took
> them 20
> > > years, but it does seem to have worked.
> >
> >
> > I agree completely Mike! It is up to us, the
> growers and producers to
> > educate and motivate the consumer. We do need an
> energetic and
> enthusiastic
> > "Face" to assist.
> >
> > Regards
> >
> > Sil Garoni
> >
> > Alpine Olives
> > Vic.
>
> OK, So who is volunteering?? There will need to be
> some guarantee of
> veracity, believability, whatever you want to call
> it, and the "face"
> will need to be VERY active. Most growers I know
> have enough to do
> just keeping the trees alive in this drought.
>
> Cheers
> John Attwood
> Tamworth
> (Northern) NSW Au
>
>
>Players in the wine industry such as Len Evans, James
Halliday, Wolf Blass and many others weren't elected
as spokespersons...they just got out there and did it.
They didn't always agree with one another but they
respected each other's opinion. What's more their
writing in newspaper and magazine columns was both
supportive of the industry as a whole and
significantly for Evans, Halliday et al, they were
paid for their regular media contributions as well as
being frequently sought out to comment/ judge on wine
events, releases, shows and developments.The
opportunity is there for those who participate on this
site to submit olive related articles to the
electronic and print media just as Evans, Halliday et
al have done. Food and wine related sections in
newspapers and magazines would be a good place to
start. In time olive contributors, correspondents and
commentators will emerge and be recognised and sought
after just as has happened with wine, cheese,
restaurant reviews etc. There's plenty of interest and
hope out there...its just a matter of tapping into it
and articulating what is going on in your own
idiosyncratic style. It doesn't have to be formula
journalism. Wine and food writing is often at its best
when it is unconventional, yet recognisable, as well
informed and considered.My perspective, for what it's
worth, derives from my past experience as a
restaurateur and somellier and currently as a social
anthropologist, olive grower and olive oil producer.

The opportunity is there for those who believe they
may have the time and resources to take it. Symbolic
capital, ie public recognition and respect, accrues
from persistent, consistent and colourful endeavour!

Tony Whiting
First Creek
Waterfall Gully, SA.

http://digital.yahoo.com.au - Yahoo! Digital How To
- Get the best out of your PC!
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<pre>OK Nick,

So... get out there and DO IT!!!

BTW the salary package is increased sales and better return on investments!


sodium_9 wrote:
----------------------I snipped a lot out here -----------------

>
> > Most growers I know have enough to do
> > just keeping the trees alive in this drought.
>
> what drought?

It's where you get no rain for a long period. In our case, we have had
55mm in 4 months! Total 274mm to end July - not wonderful with an annual
average of 650+.

> ;-)


:-(

>
> cheers,


Cheers yourself!
John Attwood

>
>
> n" so what's the salary package?"a
>
>
>
>
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