null r-'fimrierauve ~iirargin. 

 All might not do so well, but this is 

 possible, and with effort attainable, 

 hy others as well us by Ellwood 

 I Cooper the Santa Barbara olive king 

 lof ^California. Due regard should 

 be had to certain conditions and re- : 

 quireine'Jts, to soil, expense, alti- 

 tu !o, temperature, method of'propa- 

 gallon, irrigation, ami adaptability, 

 but with the facts and possibilities 

 in view, we think that this growing 

 enterprise can be made a success] 

 and th.at olive culture might be in 

 creased to srreat iul 



1 Olive 8e 



l( .S'ort />V"7vmi 



i a recent visit to Lu. 

 .me of the finest exhibition/ of the 

 growth of the olive tree that I ever saw 

 in Southern California, in point of 

 cleanliness of bark and foliage, iu size 

 of fruit ami healthy app<-;>.rance of the 

 trees (now about live ye.:rs -ilili. 1 

 doubt th<ir being equaled in the State. 

 The proprietors, I. N. Hewitt ct 

 Son, have been utilizing the fruit by 

 picking and manufacturing into oil. 

 Both modes prove successful ; the sam- 

 ples ol oil bi ing equal in point of flavor 

 and clearness to any manufactured in 

 ilie .State, and in point of quality far 

 mpcrior to that generally offered to 

 "the trade." Messrs. Hewitt & Son 

 are making large additions to thei: 

 olive orchard by planting cuttings from 

 the primings, taking care to use no 

 wood less than one inch in diameter, 

 as by this precaution they insure the 

 growth of a large percentage Of the cut- 

 tings, as, also, fruiting of the tree in a, 

 proportionate less length of time ac- 

 ngtoageof wood used for a cut- 

 ting (a point not generally understood 

 except by the experienced in olive cult- 



l.i: ,onia has her young orchards of 

 orange, lemon, fig, apricot, peach, 

 apple, pear, quince and pomegranate 

 -iile by side, and its extensive vine- 

 yards 'of wine and raisin grape, all 

 ig thrifty and fresh this almost 

 nas day, Jack Krost not having 

 put in his appearance this year of 181 

 and yet I prophesy that the grand suc- 

 cess of that already thriving settle- 

 ment, financially, will be in the culti- 

 vation of the olive. Its home is there 

 and no scale insect has ever visited it- 

 precinct to sap the life or mar the 

 beauty of fruit or foliage. 

 Olive Oil. 



Santa Barbara Press. 



7f. &>. /&* 



cont 



anta Barbara Press. /// ^ j /\. 

 Ellwood Cooner eontrihn'es (ho follow- 

 ing on the method of cjMfyhOf$ ojiveoil : 

 !' This is a sitnpln pfnu6w6~. , Thu most 



imp! 



common imv'iol is 10 V*ve a series of 

 five or six boxes, one above the other, 

 Bach with nott'.n batting In the bottom; 

 Ihe oil passing the' sixth will bH beauti- 

 fully clear and ready for market. I use 

 3.vliiitlricil tin vessel*. hold ng about 

 three gallons .each, one fitting in Iho 

 nther in tiers of three, with Hiie wire 

 sieves in (lie botto n of each. On these 

 sieves I place 'nvo or three layers of 

 301(011 ba iintf. The oil is pas-ed from 

 ini' tier to the other uniil clear. The 

 ilarifyin^ can be- donn hy the simlijjht 

 ilso; it can be blenched and made miicli 

 lighter in color, but not without injuring 

 t. When it is adullora-ed, artificial heat 

 N necessary in the process. When once 1 

 leated it loses a part of the nudy . tlavor 

 inci is IUble to bei-ome rancid vvh^n ex- 

 cised to the air. It should be kept in an 

 irdinarily cool place, not exposed to, 

 sunlight or heat, neither .should it 

 bo handled any more than ilfebso- 

 Imely neuitisaiy in the nitering and 

 botiling, and should not be shaken after 

 botiling. Tne mucilage uoiuained in liie 

 oil will no' sepuraie for a Ion.; time after, 

 tho oi| is ready for use, and a-, ii does not 

 injure it, is m>i, therefore, objectionable. 



I vill MimiMimex-form fii i he boities like 

 globules of water, (* in Mini- settling to 

 t ID bottom as jsediineot, and when 

 shaken will give it a muddy appearance, 

 which with the common prejudice a^ain-J 

 all taiila oils that are not perfectly elear, 

 renders it unsalable, as consumers con- 

 sult morn the eyn than the tasie. The oil 

 is better when new and fresh, and what 

 is KaiiiH'l.in the appearance by its remain 

 'nj a lomtnr tiniH in the tank, is more 

 i han lost in its freshness and delicacy of 

 flavor. 



"To sum np the cost of the machinery 

 in making of the oil we have as follows : 

 Drier $150 ; mill. iiiO ; two presses, g,iOO ; 

 wo ank. .JJili) ; two tiltrtrs. .*fiO corker, 

 ,in fnilur; 50; wooden building, -100; 

 -olai, $1,000. 



"TliHroam dilTerent methods of pre- 

 iriring the fruit for pirkles. Tiie one 

 idoj)ied in tlii.s h>j;alily is as follows; 

 The iierries are put in fresh wa er, which 

 -honld i >B changed every day, for fonv 

 )r lift v d i v-, ilien |iu! in salt brine, not 

 very strom:, and af er rema mini{ a few; 

 d-i.ys dr.uv (iff. a second bri ne Mili-tilii ed,, 

 made ne-nrly strong enough to betr an 

 e_r r. Tim water ^hon id lie boiled. Keep 

 the olives v'e!l covern 1 wi'h thn b: me. 

 G.eat cire slioul I be lak !! in handlins; 

 ihe lierrie- n,>t 10 bruise them. Tne 

 waxiest plan when picking from the lives 

 is to drop them in \v.itr. Tliey are 

 iiMixllv picked when they begin to turn 

 a purplish color." 



". \nother rn<vhod, copied from the 

 r>ii-ifli: ll>t Kl 'ci. 1 ' Pick the olives as 

 soon as they bp.uiii to slio.v a red lish east 

 and rinse thmn in clean wa er. Tiien 

 take one ounce of concentrated Ive an I' 

 dissolve ii in water; one third of hU 

 solution put in wiur enough to cover 

 one gallon of olives. A'ter a day or two 

 pour olf this wa er and aid anoi her lye of 

 toe s-inie s'renirth. T.iis may lm re J 

 pealed OUCH in >I'H, as live or six days are' 

 consumed in taki'i.' out the biiterness 

 wiiii the lye. The lye should be used 

 uu il ib > fniii sniis ibo taste. The olives 

 ans put in pure, frcili water until the 

 alkali is well removed. This can lip 

 ascertained by the color of the water am 

 by the taste. In salting use the besl 

 Liverpool 'coarse tine" salt, the amounl 

 being bout ten pound* to the barrel o< 

 olives, \vatnrenouirh tming used to cover 

 the fruit. Birrel up linlit and keep hi a 

 cool place. All the process should ba 

 conducted in the dark, as the light is apt 

 to injure the color. 



"Still another method is copied frorn 

 tho work of Professor A. Coutance and 

 (translated as follows: Take the green 1 

 olives and afior having bruise I orj 

 broken them slightly, soak in wator for 

 nine days, changing the water each day. 

 At the end of this lime thev will have; 

 lost their bi ter tas'e and then can be put 

 in brine. Hot wa er acts more rapidly, j 



"The celebra'ed olives pickled afier 

 the manner of Picnolini are put under a 

 treatment of lye nude more alkaline by 

 the addition of ijuicklime. After leaving 

 Ihe olives a certain length of time, until 

 the pulp separates easily from me send, a 

 condition which depends i.^on the 

 strength of the lye and the si/.e of tho 

 olives; they are i linn washed nud put, in 

 stronsi bi iiiH. In tliH Soutii they tl.ivor 

 with fennel and uoriundur; sonlHtimes 

 they subsliinte ill' pi ice of the seed a 

 small piers of anclu'Vy and a caper. In 

 the latter case the olives .should be in 

 oil." 



in 



'olives, and her annoal production of olive 

 oil is estimated at 90,000,000 gallons. 

 Crete alone produces 13,000,000 gallons of 

 olive oil annually, end the little island of 

 Mitjlene 2,500,000 gallons. 



Over half a million gallons of olive oil ia 

 annually imported into tho United Slates. 

 The following is an official statement : 



Vear ending June 30. Gallons. Value. 

 538,749 S82S.154 



18X3.. 

 18S1.. 



1885.. 



e!0,-128 

 493,0-JS 



072,552 

 547,017 



The value of tho annual exports of olive 

 oil from Turkey in S15.000.0UO. and of soap 

 made of olive oil 9,000,000. 



In the three months ending September 

 30th, 1884, the imports of olive oil by the 

 United States amounted to 106.45-1 gallons, 

 valued at $132,283. For the corresponding 

 period of 1835 the imports reached 148,721 

 gallons, valued at $156,653. Most, if not 

 all, of this oil is adulterated with cotton 

 seed or lard oil. These figures are taken 

 direct from the last import o( the Washing- 

 ton Bureau of Statistics, The duty on 

 olive oil is a dollar a gallon. 



Dr. Agard, who has a young forty-acre 

 orchard of olives at Auburn, Placer county, 

 recently visited the famous olive orchard 

 and oil works of Ellwood Cooper, at Santa 

 Barbara. This establishment makes olive 

 oi! of wide celebrity, for which the demand 

 far exceeds the supply. The market in at 

 present bare of Cooper's brand, and none 

 can be had until the new stock comes in 

 next March. Dr. Agard asked a dealer in 

 Santa Barbara, who has the handling of 

 Cooper's oil, to book an order for a case to 

 be delivered nest March, bat the dealer said 

 it was doubtful if the order could be filled, 

 owing to the large number of advance or- 

 ders. Just as good oil can be made any- 

 where in the Sncrammto Valley and its 

 foothills. Cooper's brings $13.50 a dozen 

 bottles about fire of which m>ihe a gallon. 

 See. 



Piclioline Olive. 



ncixcn Mri-chant. /^V.V'' 



on a visit atthe .Fnv 

 inant Vineyards near Kapa, we inter- 

 viewed Adoiphe Flamant, the pro- 

 prietor, relative to his experience 

 with the 'olive tree in California, elicit- 

 ing the followin"; valuable information: 

 Mr. Flamant srlccied (lie I'ic'hoiinc 

 variety alone for his plantation of COOO 

 trees, because, as he comes from the 

 home of the Picholiiie, lie knows that, 

 while it Rives a very good oil, the fruit 

 is the very best for pickling. In sup- 

 port of his opinion we quote the fol- 

 lowing extracts from recognized author- 

 ities: 



M. A. Dii Rreuil Oil very pood; the 

 fruit is the best among those for pick- 

 ling; the tree is very productive, it 

 prows best in tho neighborhood of the 

 < -a or where it can feel the eil'ccts of 

 the sea breeze. It accommodates itself 

 to any situation, whether facing north, 

 south, east or west, and resists the 

 greatest cold weather. 



Dr. John I. !!ii ;>. ->i;ile It yields the 

 most celebrated pickled olives. This 

 variety is not delicate in its choice of 

 soil nnd climate. The best olive for 

 picklin;,' is the Picholinc (Oleu Mow/a). 

 In the south of France it is gathered i;i 

 October, just before the fruit has com- 

 menced to tarn brown. The fine 

 selected and placed in a weak solution 

 of s,.da, to which lime has been added. 

 After remaining in this .solution about 

 Km hours, or until the pulp can !>: 

 j detached from the kernel, they 

 arc removed and placed in cold water, 

 which is daily changed for a week. 

 This process removes the tannin from 

 the unripe fruit. When thev cease to 

 be bitter, they arc bottled in brine, which 

 is usually made aromatic with corian- 

 der or fennel. 



1<\ Pohndorff The Picholinc, known 

 as the line sweetHpickliHg-fruit-bearing 

 tree. This tree is little damaged by 

 imects. In France the Piclioline is 

 chiefly used for pickling, while in Spain 

 it is utilized for oil purposes. This tree 



in cold regions np to 14 degrees 

 centigrade below zero. 



Mr. Klamaat's trees are planted out 

 on the hillsides cheilly facing (he sotltn- 

 v.vst. A few are now running in their 

 third season of plantation and the re- 

 mainder in their second. Since being set 

 out some have attained a height of over 

 three feet, with from six to fifteen lateral 

 branches measuring from twci . 

 eighteen inches each. I.a-;f year there" 



