Text 25851, 83 rader
Skriven 2012-06-08 00:40:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: OLIVE OILS 20607
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 > There may be non-compliant Australian olive oil producers
 JW> They may not be out and out counterfeiters and adulterators but there
 JW> are mega-producers who make lower quality oil.
 GJ> We don't have the mega-producers that Spain and Italy have.

 JW> OK kilo-producers then.

I'll accept that.  I think Australia's total annual production is in
the 10s of thousands of tonnes per annum, while Spain's is in the
millions of tonnes.
 
 GJ> Half of the oils on test, most of which were imported from
 GJ> Italy and Spain, don't meet the International Olive Council trade
 GJ> standard for "extra virgin", although claimed to be at the time of
 GJ> bottling, suggesting that aging or less than ideal storage conditions
 GJ> could be to blame.
 GJ> In 2009, IOC-accredited laboratories in Victoria reported that more
 GJ> than 25% of 52 Australian oils tested didn't qualify as extra virgin,
 GJ> and over 80% of imported oils failed, as result of being poor quality,
 GJ> too old and/or refined.

 JW> So there is at least a bit of mislabeling going on. I used Google
 JW> news to discover that a S.A. firm was fined last week. The offence
 JW> was slight as their stuff scored .9 vs a limit of .8 indicating
 JW> older inferior olives were used, a minor quality control issue, but
 JW> not blatant fraud like adding chlorophyll to a mixture of industrial
 JW> olive pomace oil and turnip oil.

It is good that even a slight defect like that warranted a fine, as it
indicates a serious intention to maintain quality.
 
 GJ> Can you get good USAn oil?

 JW> All the oil in Yellowknife stores is Italian or at least labelled as
 JW> such and imported from Italy. in Edmonton I could find Greek and
 JW> Spanish but not Australian or Californian.

As olive oil deteriorates over time, export of Australian oil would
result in a loss of quality in a similar manner to the drop resulting
from the time taken to ship European oil to Australia.

If there was enough oil produced in California to allow it to be
exported to YK, that should still be OK, but perhaps the natives
there prefer to consume all the good stuff themselves.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Garlic With Garlic-Infused Olive Oil
 Categories: Condiments
      Yield: 1 Batch
 
  1 1/2 c  Garlic cloves (about 60 to
     70    Cloves or 6 ounces)
  2 1/2 c  Extra virgin olive oil
 
  Pre-heat oven to 350 F.
  
  Add whole, peeled garlic cloves to casserole dish and immerse in
  olive oil. Bake uncovered for 45 minutes or until garlic is golden in
  color and oil is bubbling. Remove from oven and allow to cool. Gently
  scoop out the roasted garlic cloves. Refrigerate cloves in a sealed
  container and reserve for later. Strain oil into a separate container
  and store until needed, or up to 2 weeks.
  
  Presentation: Spread roasted garlic onto toast or incorporate into any
  savory recipe. Use garlic oil to saute vegetables, season pasta, dress
  salad or drizzle onto toast.
  
  Tips: Be sure to allow the oil to cool before attempting a container
  transfer (don't get burned)!
  
  From: Richard Lee Holbert
 
MMMMM
 
"Here lies a man who enjoyed life from beginning to end, and who is
sorry it is over."  Ray Bradbury's epitaph, written by him.
___ Blue Wave/DOS v2.30 [NR]

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