Text 25633, 87 rader
Skriven 2012-06-01 22:57:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: OLIVE OIL  20601
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> And what is wrong with olive oil?  Well may you ask.  There has been a
 GJ> lot of discussion here recently about olive oil, as most of the oil
 
 DD> Nice rant snipped - but, you might want to try parsing the exchange to
 DD> try and understand what was really being said, old thing.   Bv)=
 
 GJ> Following on my oily rant, I read in the local paper an editorial in
 GJ> defence of South Australian olive oil producers, headed, "Overseas
 GJ> olive oil cheats leave a bitter taste".  There was a half page photo
 GJ> of SA olive grower, Richard Whiting, sitting in a bath of oil on the
 GJ> front lawn of parliament house in Canberra.  Fortunately the oil is
 GJ> properly cloudy, as he appears to be naked apart from hat and
 GJ> sunglasses.  He was representing the 400 SA growers, who are compliant
 GJ> to labelling rules, while substandard, incorrectly labelled European
 GJ> oil is still being imported by the large supermarket chains.

 DD> What is he doing about the non-compliant Australian
 DD> growers/pressers/processors? If you believe that all your countrymen
 DD> are following the standards then you need to change your name to
 DD> Pollyanna. 

There may be non-compliant Australian olive oil producers, over in the
eastern states, but all the Australian oil I have tasted is top
quality, pressed by members of the group that sets the standard.  It
is in their own interest to maintain their reputation, and sell their
more expensive oil on that basis.

 GJ> I don't know whether your olive growers are similarly affected by the
 GJ> import of inferior, cut-price Euro-oil, or if anyone cares, but a
 GJ> quality extra virgin olive oil, poured over a salad, or eaten on bread
 GJ> with a dip into the dukka is delightful flavour - and good for you.

 DD> They don't affect our market that much. We have our own home-grown
 DD> crooks and don't need the Euro-crooks to cheapen things up.

Don't you have laws on mis-labelling?  Where hot pressed or chemically
extracted olive oil is mixed with EVOO, with a bit of chlorophyl
added, it can look like evoo, but certainly doesn't taste like it.
Some of the cheap Euro-oil has canola or soyabean oil mixed in to
cheapen it.  Young Jim has been looking into Amercain (isn't that how
it is spelled these days?) oil quality, and has written in this post.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maslin Beach Squid with Chorizo & Verdale Olives
 Categories: Main dish, Fish, Australian
      Yield: 4 Servings
 
      4 md Squids; clean/scored/cut
           ;in bite-size pieces,
           ;including  tentacles
      1    Chorizo sausage; peeled,
           ;sliced thin
      1 c  Olives- Verdale; pitted
      2    Preserved limes; skin only,
           ;sliced thin
      2    Chillies- red; seeded,
           ;sliced thin
    1/2    Limes; juice of
    1/2 c  EVOO; McLaren Vale
      2 bn Rocket; washed/dried
 
  Put 1/4 cup of oil in very hot wok. Immediately fry the squid until
  lightly coloured. Add the sliced sausage & fry for a further minute
  or so. Then add the chilli & olives & combine. Remove the pan from
  the heat & remove to a large stainless steel bowl.
  
  Working quickly, add the preserved lime, rocket, remaining oil, & lime
  juice, & toss together well. Season to taste with salt & freshly
  ground pepper & serve immediately.
  
  From: THE ADVERTISER "FOOD&WINE" [27 AUGUST 2003] From: THE SALOPIAN
  INN, FLEURIEU PENINSULA, McLAREN VALE, SOUTH AUSTRALIA Typed by:
  KEVIN JCJD SYMONS
  
  From: Kevin Jcjd Symons <kjcjd@dodo.Comdate: Sat, 04 Oct 2003 17:51:31
  ~0600 ( From: Glen Jamieson Date: 11-30-09
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)