Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1907-11-07
Makinu Olive Oil in italy.

The olives now change from green to Il
dark purple which CLEANS in the sun, ana
the women arc set to work TO PICK up the
berries which the November gales have
shaken down. tThc olives, by-the-Wag,
which give the oil are not the same as
the green ones that one eats; these nave
been gathered long ago and picked with
lye) The picking is long ana toll
some. particularly the part assigned 70
the women, who have to collect all the
fallen berries-and very cold work IT IS
for them when winter is on. Their little
earthcnware pots full of hot ashes barely
thaw their numbcd fingers. and their poor
knees ache for Gays after.
The men mount the trees with baskc.
strapped in front of them, and, drawing
the laden branches toward them, strip
them of the fruit with an action as Oh
milking n COW. Their work is easier. I'M
less g strong ''traniontana' is blowing To
make their tonthold Insecure. The Olives
picked from the trees are kept separate
fror! those that are picked up on the
ground. for the latter bein5 Sensr;uiy
taste. The olives are rot allowed TO he
main long before they are tAFcn to be
crushed The great Ston. mill is set in
molten by ar OK which walks rOUal and
round the fixed stone basin or plate,
and makes the upper stone revoke till h :
ie tired and lis comradc tak"S his place.
Tho olives are divided into two parts
The first is crushed till the olives are
stuffed into bags of c"coanut tbrc called
cages" AMI put under Scrt W BY grad
ually increasing the pressure the al Is
forced out and tricllcS down into AN
rarthenWare tub sat to rrcelV" it. When
the first lot al berries IA" being pressed
IN. second lot are crushed and taeS.
are then pressed in thu ir turn Each Ia.
is crushed and pressed Ice, and the oil
thus extracted is said to he of tn. first
quality. \ second quality is next mad
by throwing boiling water ON ii" olive
paste ana grinding and pressing one
mulc. Lor,lilc III tie turhid stun. handy
liquid rs il = W'l'l JHSt made. l"M per
sons would believe. that il is &" SAM
rs al. ,r. n,pnrcnt. lmlr'r-colnr'I fluid
which in 4 feH Wccks' tinc VIII MAX
their salads - dcilci"t'S. let il is "niv
a matted If / ttienct. Tho oil Will ''rlr;ti'
of itself; som" of the itfu.,., matter VI i'll
rise tn tine top and h" Skinned oft, amt
Tia" rest will sink to tl.r bottom. ana all
that is tt'n necessary is IT, change til"
oil into another Of tiIa great Nj i'tht
terrH-r"tta Jars The dealers Hen com"
ny and dipping into tie oil u frrctin:te:'.
which the" Gravrly suck. pr,n.t.,d to
make an offer. II is SURPRISING: what
high prizes an Paid on tine Sp"; fol good
Tuscan oil, and oil di$tiu@uiShri by lis
gro -aish haze ana rather bitter TASTE. The
yellow greasy liquid sold in England "a
best salad pil' is gtncraly Il blend of in
terior qualities sometimes even adultcra-
ted with cottonS"c'i oil. The fac; is that
III" curicni market price ~ oily" oil in
ENGLAND is 80 low that growers will not
export tt,i best. | have remarked on
tn" unuppctizing colpr OF freshly made
oil. but cvil-lookins though it may be,
virgin oil has a peculiar nutty flavor
which. if srlcarcd on hot toasted bread.
makes II to"thSorlr bite FOR the most
txa' ting cIicurr.
1t is a sight well worth seeing. the oil
making when don" " right, ~ is often
tine case: for an ordinary crushing. W hich
rarely yields more than two barrels of