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<pre>This is primarily for those of you in EU countries....

I know that EU rules require an organoleptic rating of 6.5 for oil labeled
extra virgin. Is this rating printed on the label? Does the requirement
apply to oil bottled for export to non-EU contries (eg, the USA)? Are all
oils automatically tasted, or must producers submit their oil to a
designated tasting panel? Are there specific guidelines to arrive at the
point rating, or is more subjective?

I'm trying to clarify olive oil labeling for my own customers and visitors
to my web site.

Thanks

Jim

http://www.realgoodfood.com
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<pre>Alle 13.08 06/03/2000 -0800, Jim Dixon ha mandato a Marco questo messaggio:

>From: Jim Dixon <jdixon@realgoodfood.com>
>This is primarily for those of you in EU countries....

Here I am!

>I know that EU rules require an organoleptic rating of 6.5 for oil labeled
>extra virgin. Is this rating printed on the label?

Usually not.

>Does the requirement
>apply to oil bottled for export to non-EU contries (eg, the USA)?

Must check.

>Are all
>oils automatically tasted, or must producers submit their oil to a
>designated tasting panel?

Submitted.

>Are there specific guidelines to arrive at the
>point rating, or is more subjective?

Must ask to an experienced "taster".
I've a meeting tomorrow night with his daughter (with my wife, of course!),
so stay tuned for other infos.

>I'm trying to clarify olive oil labeling for my own customers and visitors
>to my web site.

The more you write the less you be wrong!

Bye

marco Bernardini
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