The Falls City tribune., 1910-04-01
Do YOU USE This PRODUCT =?
INTERESTING TALK ABOUT THE
CULTURE OF OLIVES.
The Process of Manufacturing Olive
Oil. the Different Grades,
the Uses II is Put To.

N OSDs u 10 tut 10.
Olive OIL is of very ancient use
1t was used for medicine and anoint-
ing in the dawn of early history and
its use us a food |antedates the christ
ian era. Even the cultivation of the
olive tree Is so far in the past that
II is difficult to tell when it began.
The Olive tree grows from fifteen
to twenty-five feet high but is kept
trimmed by the culturist. The leaves
are evergreen and the wood of the
tree is very hard. It is not very
prolific, not more than ten per cent
of the flowers producing fruit. It
flourishes' in all countries bordering
ON the Mediterranean aud has been
tr%ansplanted to Australia and Califor-
MIA. There are more than thirty
varieties and the oil varies with The
variety, the climate, the season, and
more especially with the care, cul-
tnre and harvesting. Green olives
are prepared for the table, and are Il
familiar delieaey. Ripe olives are
prepared in the same way and are
highly esteemed by many.
The oil Is obtained from the ripe
fruit by expression and the finest
oils come from Southern France,
the city of Nice being the principal
export point. Tho principal a
why French oils are finer than
others is that the French culturist
gives his trees better care, picks
carly, and almost entirely by hand.
The Italian oil ranks next. 1t is
quite as nutritious as the French oil,
grade for grade. but is not as
delicate. The California oils are
very much like the Italian, slightly
inferior, ! think. although they com
mand about, ths SAME prRe in this
country.
The various grades of Olive Oil
depends upon the condition of the
fruit and upon the method used. The
bcst is called VIRGIN or or by the
French Premier II is obtained from
choice, hand-picked fruit. subjected
only to l'ght pressure, 1t is literally
Premier or the first oil TO flow
from the press, the pressure not be
ng sufficient to force II the ranker
portions. This Virgin or Premier"
eil is the finest o~btainable.
The second grade is obtained by
adding to the residuum in the press,
other fruit not selected as carefully
and subjeeting to extreme pressure.
This oil is good. but is ranker than
the Virgin oil for which it is oft
en- substituted.
A still lower grade may be made in
the same way if there should be mucl
defective or damaged fruit. 4 very
low grade oil is obtained by boiling
the refuse from the presses and
sk3mming Off the oil that rises to
the surface. And II very rank oil,
fit only for technical purposes is
made by ~termcntins the refuse and
again subiecting it 10 very heavy
pressure.
Olive oil is a nutritious, fat produc-
ing food II is very easily assimilat-
ed and the fine oils rarely disagree
with ever a delicate stomach. Al
though one of the oldest of eodiments,
many people do not know the food
value of this product,
Incidentally, Olive Oil is used
as a laxative for infants, To increase
the production Of fat in adults, and
in consumption as a substitute for
Cod Liver oil. which however, il
does not equal.
K also has considerable action on
the liver. increasing the flow Of the
bile and is very beneficial in the
treatment of gall stones and hillary
calculii
Constant use of Olive oil improves
the complexion and makes the skin
soft and smOoth Small doses ara n,