Michael wrote on Mon, 1 Oct 2007 19:24:39 +0200:


MK> "James Silverton" > schrieb
MK> im Newsbeitrag news:tL9Mi.460$0I5.404@trnddc08...
??>> Michael wrote on Mon, 1 Oct 2007 18:13:33 +0200:
??>>
MK>>> "James Silverton" > schrieb
??>>>> I don't market olive oil and "virgin" doubtless catches
??>>>> the attention more than "pure". "Pure" may imply not
??>>>> having things other than the named product but olive oil
??>>>> is a mixture of various oils and the mix varies
??>>>> according to extraction method and probably the weather
??>>>> at harvest.
??>>>>
MK>>> Many are a mix. But "extra vergine" is a mix of only
MK>>> "extra vergine" OOs. Talking of oils : The only oil that
MK>>> needs to be refrigerated is pumpkin-seed oil
MK>>> (Kuerbiskernoel).
??>>
??>> The statement is probably true that it's only extra-virgin
??>> but even that is a mixture of different fatty acids
??>> (oleic, linoleic and linolenic). If it were really pure it
??>> would all solidify at the same temperature and it doesn't!
??>>
MK> We're talking past each other, I guess.
MK> Of course the oil isn't homogenous; "extra-vergine" just
MK> refers to the method of extracting said fatty acids from
MK> the olive. In this case, the olives are squeezed between
MK> the legs of a virgin. Oh, wait - wrong ng ;-P

Better leave it there! :-) Sometimes, I wonder about the
mystique of expensive foodstuffs that seem to emulate the
Japanese: seven-year apprenticeship, various qualification
levels etc. to make something like Miso :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not