Oils and Fats News February/March 2009

Olive oil in NZ reviewed by Consumer magazine (Synopsis of their article) You can pay top dollar for extra-virgin olive oil. But the best indicator of a good oil is freshness – the top oils in  Consumer’s tasting were pressed this year. Extra-virgin olive oil is produced without heat or chemicals. The International Olive Council (IOC) says that extra-virgin oil must meet certain analytical criteria and be free of defects when the oil is tasted by a sensory panel trained to IOC standards. We were…

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