New-York tribune., 1902-02-06
HOW OLIVE OIL IS MADE.
VARIOUS PROCESSES REQUIRED TO BRING
IT TO PSRFECTION-THEV VARIOUS KINDS.

VARIOUS PROCESSES REQUIRED TO BRING
IT TO PSRFBCTION-THEv VARIOUS KINDS.
The Damon and Pythias OF vegetable life the
oIive and the vine, for some inexplicabIe reason
rllVe better together than alone" says Cora Bull
l-ters In What to Eat" 'On the hiIlsdes of
spain Italy and Southern France the dark leaves
OF the grape vine and the silvery shine OF the
olive leaves are always intermngled. This brill
ldht gray OF the olive leaves is most POLITICALLY de-
scribed by Mrs. Walter Savage Laudor who saws
tlat oIlVe trees look as though they had grown in
the xnoonllght.'
Inc peasant, with his saving instinct OF utilizing
everything, occasionally plants potatoes or beans
among these inseparable friends. but they quickly
sHo" thelr disapprobatiOn and spirit OF exclusive
ness by reduced strength and bearing qualities
Then the peasant recognizes that he must not in
terIere nor allow newcomers, should he wish 70
preserve the flavor and quality Of his wine and oil
rocky hilly soil is the favorite one for raising
both these products The delicious wine Iachrine
Christi, made from grapes raised IN the neghbor-
hood of Nesuvius. IS said TO its fine flavor TO
the volcanic soil Of the district
oil, Ike wine, has a different quality and taste
from a variety OF the kind Of olive the
country and soil where grown. the process OF
making. and. lastly land unfortunately too oftenD
cottOnseed adulterat ation.
The first press grade-caIIed virgin oils made
from olives picked from the trees and carefully
selected They are put into scrupulously clean.
coarse bags and piled another IN a large
through which the oil runs over this vessel is the
press, which is first screwed down by hand and
without sufficient strength TO break the olive
stones. The screw is pressed down by a
wtndlass worked by More olives are added
from time time, and oil of second third and
fourth press follows.
After the oil has apparently been all extracted
the naarly dry mush remaining, which is called
tanza,' Is sold to the Of water mills where
IT is treated with water and soda, and still another
oil is obtained, which is much used for greasing
machinery Now the perfectly dry char still left
is mixed with other substance and made into
brtquettes, small bricks and used for fuel with
the smoke from which vanishes the last trace OF
what olive.
The oil is carefully preserved IN large terra
Gotta jars These Jars vary size but the major
ity are about Hike those with which we are Ia
Tniliar as having harbored All Bahia and the
forty thieves The jars kept in a dark cellar.
carefully covered, and occasionally examined
70 10 erd5 see me Oh Is clear II not suffGIenty so It
only method Of clarifying oil. The first press,
is an expensive luxury even in the countries where
II LIS Is mad MADE The second press is usually consid-
the third and fourth press oil is used for cooking.
France butter and lard in this country.
CASTLE soap is made from olive oil.
na2tnie Of 9oati S Sst as or II d 4' b Eny 6d any
so smoking is strictly forbidden during the process
in the oil cellar yet, to relate the
given out by the pressing. is most disagreeabe.
aduterating olive oil oil II Is SHIPPED from this
eign olive oil returning to be sold to the pure
most disagreeabe taste, leaving after taste
in the mouth. like lard.
some prefeTrng the former and some the latter
BY grass&G & they mean an 3egyy oil OIL and verde or
by many as not having 50 strong an olive taste as
Gently been coming to the fore with olive oils. AS
yet however, they are quite expensive the
upon for uniform quality"