I believe that separation between the solids and the oil is a pretty normal thing -- it wouldn't be unusual to find relatively new, unopened containers of the Campy grease with the oil floating on the top. I bought a couple tubs of the grease brand new years ago, and was told at the time of purchase that I'd probably find such separation, and it was pretty normal to need to mix it back together after opening and before use.
As for the advice to avoid using the grease in hubs -- if that were true, then why were the hub bearings packed in the stuff from the factory?
Kyle Brooks Akron, OH
-----Original Message-----
>From: Wayne Davidson <wayne.collect@xtra.co.nz>
>Sent: Nov 21, 2008 3:29 AM
>To:
>Cc: classicrendezvous@bikelist.org
>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