Clearwater Republican. [volume] (Orofino, Idaho) 1912-1922, 1919-05-02


fore grinding they should be sorted
carefully.
The grinding is done in crusher
consisting of a fixed circular head
stone in which one or two grinding |
stones revolve Pulp and. pits are
ground together into paste. This is
transferred to circular bags made of
tough flexible reed called "Fiscoli."
Difficulty was experienced this year
! In obtaining the amount of reed nee
essary and the government had to
procure it partly from abroad. while
substitutes. such as cocoanut fiber
and MANILA hemp. were used ef
ficiently.
| The "fiscoli" are piled under the
press for the extraction OF the oil.
That which flows without the applica-
ton of any pressure Is virgin oil"
the best quality. The first pressing.
which should be moderate. gives oil
Of fine quality, called first pressing.
At each subsequent pressing greater
pressure Is applied. finally the oil is
extracted from the pressed residue by
, passing 1t again under the grind
stone, and adding hot water. which
makes an oil Of lower quality.
The extraction of olive oil has i'm
: proved greatly in the last fifty years
r in Italy, modern methods and the
{ most efficient machinery having been
widely introduced. especially in
| Apulia and the south. where prob
: ably the largest up-todate plants in
= the whole world are observable.
Quality has thus been bettered. and
values increased. In some OF the
{ most modern plants the olive oil is
q extracted from the pulp after the
A olives have been pitted. by centri-
q fugal action, the quality Of the prod.
uct being thus further improved.
The residue from the press, called
{ "sansa." when not fed to cattle, Is
l. generally sold for the extraction OF
J. industrial or machinery oil. which
d is accomplished either mechanically
by the "frullino" or water displac
a ing method. or by means Of chemical
n solvents, ususally carbon bisulphite
n The product thus obtained, the 50
called sulphur oil" or "olive oil
The war price for the "sansa" has
been fixed at $40 per unit of Its
% oil percentage. The extracted "sansa'
;. may still be utilized as fertilizer. ant
n the pits as fuel, or ground into fine
T. powder, as filler.
h The newly made edible oil is al
" lowed to settle all impurities and be
70 come clear and marketable in tn,
Is clarifying room, where it Is tempo
e. rarily stored at 55 Fahrenheit II
lined wooden tanks. in fiat earthern
ware vessels called "conche," or II
- slate-lined cisterns. Qualification ma!
= be also obtained by filtration. TIT
clarified oil is transferred to tn,
slate-filled cisterns or tanks, or t
the earthernware "orci" of the fina
# storeroom, usually underground, II
s order to maintain the evenly coo
5. temperature necessary for its goot
l. keeping, heat and light being detri
e mental to it's quality.
l. Good, sound, clean, sweet-tastint
If olive oil can be obtained only from
e properly gathered, perfectly sount
A. and not over-ripe olives. Cleanli
It ness, promptness in handling, carr
n in all the details of manufacture ar
le essential factors to the production 0
ic oil of faultless quality. Oil Of goo
la quality, should be perfectly clear an,
a. brilliant, of a color between tn,
d amber yellow and the green yellow
Is odorless, or slightly recalling tn,
d fragrancy of olives absolutely clear
e and sweet to the taste, free from
r. any trace of rankness, acridity O.
S. any foreign flavor whatsoever.