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	<title>Slick Extra Virgin</title>
	<link>http://www.aromadictionary.com/EVOO_blog</link>
	<description>Informed and accurate information about extra virgin olive oil</description>
	<lastBuildDate>Wed, 08 Sep 2010 21:55:54 +0000</lastBuildDate>
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		<title>Waxes in extra virgin olive oil</title>
		<description><![CDATA[Some time ago a friend of mine sent me a sample of an extra virgin olive oil, made from the variety Manzanillo and grown in the warm climate of South Eastern Queensland, Australia. The oil was causing her real grief. It took forever to settle under gravity, and after it solidified following a cold night, [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=570</link>
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		<title>The “Home Fridge Test” for Authenticity of Extra Virgin Olive Oil &#8211; The Reasons why it doesn’t work</title>
		<description><![CDATA[One of the many enduring myths surrounding extra virgin olive oil is that you can easily check its authenticity by simply putting it in the fridge and seeing if it solidifies. The myth says that if the olive oil solidifies then it’s extra virgin, but if it doesn’t then it isn’t.
Let’s firstly look at why [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=550</link>
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		<title>Extra Virgin Olive Oil Judging &#8211; A little more than just tasting</title>
		<description><![CDATA[A couple of weeks ago I conducted a workshop for the judges from the Royal Perth Extra Virgin Olive Oil Show. It was the 4th such workshop conducted annuallly at the request of the Western Australian Olive Council. The judging workshop program evolved out of the belief that whilst show judges are experienced EVOO tasters [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=527</link>
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		<title>IOC response to the UC Davis report &#8211; International Standards Body or Lobby Group?</title>
		<description><![CDATA[Three days after the UC Davis report on the quality of extra virgin olive oils sampled from Californian supermarkets was released, the International Olive OIl Council issued a lengthy statement.
Here is my interpretation and commentary on the statement. The statement verbatim is given in blue, and my comments are in green. Ok it&#8217;s long, but [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=493</link>
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		<title>The Australian Extra Virgin Olive Oil Show System</title>
		<description><![CDATA[Late August marks the start of the Australian extra virgin olive oil show season. The Australian Show system comprises a group of major shows conducted under the auspices of the state Royal Agricultural and Horticultural Societies but organised by the state olive associations (Royal(s) Adelaide, Sydney, Perth, Canberra, Melbourne and Brisbane); a few small shows [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=465</link>
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		<title>US Supermarket Olive Oils &#8211; Many failed the extra virgin olive oil test, but why?</title>
		<description><![CDATA[This report was what many in the extra virgin olive industry were waiting for. Big name supermarket olive oil brands labelled as extra virgin olive oil, randomly selected from Californian supermarket shelves, analysed by an accredited laboratory outside the US, tasted by internationally recognized taste panels, and the results reported by scientists with decades of [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=439</link>
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		<title>Squalene &#8211; Olive Oil Sharks</title>
		<description><![CDATA[As a young lad I was a very keen saltwater fisherman. I vividly recall catching my first shark off a breakwater at Victor Harbour in South Australia. It was a young hammerhead – and a beautiful creature at that. I very carefully removed the hook while my younger brother bravely restrained it and we sent [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=426</link>
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		<title>Interpreting Extra Virgin Olive Oil Labels</title>
		<description><![CDATA[Most producers of extra virgin olive oil provide nutritional and other information on their labels. Here’s my attempt at deciphering what it all means.
I&#8217;ve used a label off an Australian supermarket extra virgin olive oil as an example. Australian oil labels tend to provide lots of detail as to what is in the bottle, so [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=405</link>
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		<title>The New US Olive Oil Standards &#8211; Going for Bronze</title>
		<description><![CDATA[The US imports 260,000 tons of olive oil each year (Source: IOC), the vast majority coming from Spain, Italy and Greece. While there are no firm statistics on this, some estimate that around 70% of the imports are refined olive oils. These are branded as ‘pure’, ‘light’ and ‘olive oil’
I’m pretty certain that most of [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=385</link>
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		<title>Green is good, but so is gold: The colour of extra virgin olive oil</title>
		<description><![CDATA[The colour of EVOO ranges from dark brooding green through to bright golden yellow. While there is a common perception that green oils must fresher, this is not necessarily the case. Yellow oils can equally be as fresh and vibrant.

What Determines the Colour of an EVOO?
The colour of an olive oil depends primarily on the [...]]]></description>
		<link>http://www.aromadictionary.com/EVOO_blog/?p=372</link>
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