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<pre>Hi folks,

Where can I find a URL that'll provide a universally accepted definition
of the grades of olive oil? I've found much information, but it's often
conflicting. Like, extra-virgin (less than 1% acid), virgin (up to 2%,)
etc. It's much like the confusion when folks use common names instead
of internationally recognized botanical names when describing plants.

Also, I'm preparing labels for bottles of extra-virgin now and would
like to put a small image of a twist press on the label. I've searched
the normal sources for free photos, like the USDA Free Graphics page at
http://www.ars.usda.gov/is/graphics/photos but they have everything but
olives. The many sources here in Turkey are copyright.

Thanks much, and keep smiling,

Butch Owen, a Kentucky
Redneck in Ankara, Turkey

http://www.AV-AT.com
http://www,Bsi-Hq.com
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