July 2018

Basic principles Always use rock salt. Because green olives undergo lactic acid fermentation that lowers the pH value, the brine strength can be at the

By Mark Dymiotis Even the watchdogs need watching. In its online olive oil coverage, the ACCC has apparently embraced the olive oil (OO) industry’s misleading,

By Mark Dymiotis To: Food Standards Australia New Zealand (FSANZ) I wish to make reference to FSANZ’s email of 7 April 2017 and the statement