The best oil is made by erushing the earefully picked fresh olive~. TO facilitate the extraction of the oil. the olives are oftdm partially dried before crushing. In California old-fashioned stone mills are commonly used to crush the fruit, although bronze ernshers are being tried with good results, The ground mass is pressed to extract the liquid portion. which contains N% 1t1 ry 1,1.1 t lel.. in addition to t110 161 111o1" or less pulpy matter. Various devices are used to separate the oil and to purify it. it is said that the best is obtained by allowing tic pulp. rte.. to settle, and decanting the clear oil. It generally takes about OM' month for oil to settle the first time. Three are usually sufficient. The oil thus obtained is al 11'11%i as bright as be produeed by the most or....? ire filtration. and it has, hesidles, di.. tin( tke olive ilium- and lacks the greasiness chAraet• ristie of all filtered oils. Creal oc-- most be observed in oibmaking and every precaution taken to prevent rancidity.
In flaking pickles from ripe and green olives essentially the sante process is followed. The unpleasant acid and bitter llavor is removed by soaking the fruit it, a solution of potash he for a short time or by a longer soaking in water. In addition to removing the unpleasant flavor, the lye softens the skin of the fruit, so that the undesirable substances may be more readily extracted by water. Olives treated with
lye 11111.4 he soaked in clear water, which is fre quently changed, to remove the potash. They are than placed in weal: brine for a short time and afterwards in stronger brines. The details of each step of the process vary considerably, and much depends upon skill and experience. An abundant supply of pure water is of the first importance. and great care must be exercised to prevent the growth of molds, etc.
The uses of olive oil and olives as articles of diet are familiar. The former is used eltiefly for dressing salads and for frying, the latter as a relish, for seasoning sauces, etc., and for garnishing various foods. The oil, like all fats, has a high fuel value, and on this its value as a food depends. The average percentage composi tion of pickled ripe olives follows: Water, 63.1; fat, 23.5; Carbohydrates. 3.S: protein, ash, etc., 5.6: of pickled green olives, water, fat, 12.9: carbohydrates, 1.S: protein, ash. etc., 6.9. It has been claimed that while the pickled green (-live is chiefly valuable as a relish, the pickled ripe olive is really worthy of attention as it wholesome and fairly nutritious food. In South ern Europe and other regions the ripe olive is used as a staple article of diet.