Evening star., 1911-06-05
Best Used for Picking.

The most perfect fruit on the trees Is
carefully selected and is used for pic
king. After being thoroughly cleansed in
running water in revolving colanders,
the olives are run off into watts filled with
brine. All manufacturers have their own
recipes for making brine. and some of
them are secret, but the general result
| is about the same. While experts claim
to be able to detect the difference. the
ordinary consumer would find it difficult
to do so. After having remained in the
liquor for certain time the olives are
passed through a separating apparatus by
which they are automatically graded by
sizes. The little ones drop first and then
the next largest and so on. The pans into
which they drop are carried across to the
packing room, where rows Of humble
fingered girls place them in bottles. which
are swiftly filled and laid aside for the
corkers and labelers. Everything Is
done. so far as possible, by labor-saving
appartus, and the rooms and tables and
jars are sterilized and scrupulously clean.
There are several processes Of manu-
featuring oil, and they are all very sim
pie. although not SO simple. but much
neater than those / have seen in Italy.
Spain and elsewhere. Over there, as
rule. each grower makes his own oil
mill is an old building invariably con-
nected with the stable, or the dwelling in
which the owner lives. The fruit is crush
ed between an upper and neither mill
SIONes IcVOlVSQ Dy tHc power OIL Z Dlluu-
folded donkey. Sometimes when the
donkey is tired. or is needed elsewhere.
the women Of the family take his place
| The Oil that comes from the crushed
| fruit runs off through a gutter in the
stone floor into big earthen jars. and Is
allowed to settle before it Is bottled
| There Is no filtration except in very rare
| cases. The vessels and bottles are never
sterilized, as rule. Everything Is done
| by hand. and often very dirty hands at
| that.
| The California Method.
In California the fruit is picked when
ripe and dried either in the sun or by
means of dryers. 1t is then crushed in
a mill and teh oil extracted by powerful
press, the details of these processes vary
| ing in different mills. In some places
the olives are mixed with hot water be-
| fore the first pressing The first oil
coming from the press is called the ''vir-
gin oil'' and is the highest grade of salad
OIL The pulp left from the first opera
ton is again subjected to much higher
pressure to produce the second-pressing
oil. AS a rule. this is mixed with the
| virgin OIL The pulp is now treated
with hot water and pressed again, when
a third grade oil is produced which is
used for the table and also for lubricating
| fine machinery and for burning. The
pulp still contains oily matter which Is
extracted with carbon disulphid. and used
in making CASTLE soap and in dyeins. In
this country very little of this lower
grade product is made The oil from
the different DRESSINGS is run into tanks
with water and allowed to stand until
the pulp and gummy matters settle. 1t
is then drawn off carefully. filtered and
stored in a cool, dark place until ready
| to be bottled as olive oil becomes rancid
very quickly II exposed to light and heat.