[CR]Re: Campy White Grease - How old is too old.......

(Example: Framebuilders:Tony Beek)

Date: Fri, 21 Nov 2008 21:29:02 +1300
From: "Wayne Davidson" <wayne.collect@xtra.co.nz>
Cc: classicrendezvous@bikelist.org
References: <C7596687717E440C95A26A643A08CBBD@D7FBDM41>
In-Reply-To:
Subject: [CR]Re: Campy White Grease - How old is too old.......

Hi all, I was lucky enough to be given a large plastic tub 1/2 full of the cream paste, some of the oil has released from it, can this be mixed back in OK?..........wayne davidson Invers NZ..........

emeneff@earthlink.net wrote:
> Dear Isaac,
>
> Your mechanic friend sounds like he is truly a great source of
> information. Just like the latest book about Campagnolo.
>
> As anyone who has been around classic bikes knows, Campagnolo grease
> is actually mostly a mix of olive oil and finely ground white polenta
> (the early versions also featured a tiny amount of whale oil, but this
> was changed to Sardine fat after a chance encounter between Tullio and
> Capt. Jacque Cousteau - who advised against harming marine mammals
> even if the oil would benefit Campagnolo's ball bearings that were
> hand-matched to 1/500th of a micron in diameter).
>
> The reason for not letting the grease get too old in your hubs is
> because the olive oil goes rancid and then you can't re-use it as a
> spread on your crackers. Duh !
>
> As always - I'm glad I could help clear this mess up,
> Mike Fabian
> San Francisco, CA