On Aug 17, 2006, at 2:00 AM,Sukie wrote: >Hey, do any list members have a definition of polifinos? I think he meant "polyphenols". My Italian dictionary gave me poli=poly; the fino/phenol part is a guess from the following: This from Jonathan Sciabica on his Q&A: "In general the stronger (fall pressings) last longer than the lighter (winter and spring) pressings. This is due to the level of polifinos in the oil. Polifinos give olive oil a "bite" and also act as a natural perservative." and this from the CA olive oil pages http://www.oliveoilsource.com/ definitions.htm (fun source for olive info) "Fall Harvest Olive Oil: Olives reach their full size in the fall but may not fully ripen from green to black until late winter. Green olives have slightly less oil, more bitterness and can be higher in polyphenols. The oil tends to be more expensive because it takes more olives to make a bottle of oil. Many people like the peppery and bitter quality of early harvest oil. Flavor notes of grass, green, green leaf, pungent, astringent are used to describe early harvest fall oils. Because of the higher polyphenols and antioxidants, early harvest oils often have a longer shelf life and are blended with late harvest oils to improve their shelf life." BTW, I've tried to "cut" ferretone with various other oils. Flax seed (linseed) oil, hemp oil, olive oil -- some of the kids think it's just fine (and that gives me a respite when we run low on ferretone). But others won't be so easily placated. Ferretone is made from soybean oil and codliver oil. Maybe the "bite" of codliver oil is not from the fishy smell but from polyphenols, and that might be why your kids like the fancy/expensive fall-pressed olive oil. Claire Research-R-Us :) [Posted in FML issue 5338]