The Tucson citizen., 1902-01-10
-
6W OLIVES ARE CURED.
, ,mcuIt Process, Requiring TImS
md Constant Care.

and Constant Care.
4 should be remembered" said the
/ man. that the constitution Of an
! is as delicate as that of a tender
1 From the time the crop Is gath
until It is finally packed In the
cs there Is not n moment which Ia
kraught with the intensest anxiety
10 part of all who handle the fruit.
&,thcr product requires such con-
4 application of the old maxim Of
Snal vigilance as olives.
le ball begins with the gathering
10 fruit. This is done In the late
&ncr or early autumn. while the
is still green and hard and alto
pr unsavory on account Of its In
bitterness. The olives are picked
hand to prevent scratching and
ing and then conveyed in carts or
elk mules to the curing establish
Olive curing Is a very delicate
intricate process, for which no
rules can be laid down. A course
reatment that In one Instance
II proye successful might be abso-
ruinous in another. The business
ring therefore calls for expert tai
nd Is always intrusted to pro-
bnal who brings to his task his
skill and knowledge. supplement-
the experience of generations Of
Dix who were curers In that par
r variety before him.
c first step in the process of cur
known as cooking When the
comes to the curing establish
il is placed In large vats filed
mixture OF lime and water. In
II undergoes q kind Of fermen-
Cooking Is merely technical
for this fermentation process.
en- the fermentation has reached
In stage. Il matter requiring any
4 from a few hours to few days.
rer gives the signal to withdraw
cs. and the liquid is run Off. The
are then thoroughly washed
h-csh water until they are bright
Ian and every trace of lime is re-
If you were to taste them now,
build find that they had lost most
unpleasant bitterness.
kr washing the fruit ls put in
Illcd with brine and the casks
bungs open. to the sun. This
second fermentation. which
lace more or less rapidly. ac'
to the weather However. as
njoys a fairly equable climate. a
bf from three to four weeks gen.
ufticcs. Throughout this second
alton the olives keep throwing
brine, so that the casks must bt
kd daily and kept filled with
ne of the required strength.
bly there comes time wheT
longer throw off any brine
e then ready for 'sorting'-tha'
eparatIon according to size ant
All that are perfect-of proper
bd free from scratches, spots
er blenishes-are called select
rest 'culis.' The various sizes
wn according 10 their weight
Banning olives that count eighty
f8 to the kilo.
sorting the olives are theE
MGk into the casks, the bung'
ID, and the whole IL ready foI
s8 to the American importer"
h begin to pack as soon as the!
New York" was the mex
uestion.
diced! The long ocean voyage
ives rs much as 1t does hu
egs. They generally succumt
kkncss' en- route-that Is, VIZ
in some stage OF ferihenta
rival. which requires our con
until they recover"
4 this 'seasickness.' as yol
pair the quality in any way?'
all. 1t only makes the Olive
the burden of his responsi
b every stage Of fermentation
critical moment when h'
rcise the greatest care ant
I the olives recover. they arr
ch improved in quality. L
they are hopelessly ruined
ho intermediate condition.
al.