64 STATE BOARD OF HORTICULTURE. 



drawn off. The pomace after the first pressing is recrushed, 

 and by pouring hot water over it a second quality of oil is 

 expressed. The refuse can then be used for fuel, for feed for 

 pigs, or for making a third quality of oil. If for the latter, it 

 is thrown into vats, boiling water poured over it and left to 

 ferment, when the oil still remaining will be liberated and rise 

 to the top." 



* " The Mission olive on my place at El Quito, in Santa 

 Clara County, has always proved very difficult in oil extraction, 

 on account of the amount of solid matter which holds the oil 

 and the water of vegetation together. A great deal has been 

 said about making olive oil with the olives absolutely green, 

 but so far we have not succeeded at El Quito, and with the 

 Mission olive quite ripe on my place it has proved very diffi- 

 cult to separate the oil from this mass. Any one who has 

 made olive oil has probably encountered this difficulty. After 

 the olives are pressed there runs out a mass of olive oil, the 

 water of vegetation, and solid matter. In a little while it 

 settles; the oil remains at the top, and the mixed mass in the 

 center. If the oil cannot be separated in a few hours from 

 this mass it is liable I do not say it always will, but has a 

 tendency to ferment, and this is the great difficulty in 

 extraction. In making olive oil with the Mission olives with- 

 out drying, the result seems to be that the water of vegetation 

 is in such large quantity that it holds the oil to itself and to 

 the solid matter too long. * * * The process of oil ex traction 

 from olives grown along the foothills proved much easier than 

 from those at my place, and the quality of the oil much superior, 

 so that it seems that we shall find perhaps in the hills the point 

 at which the Mission olive may be as fine as any other. * * * 

 I think that eventually we shall perhaps find the particular 

 olive best adapted for each particular locality. Where the soil 

 is over-rich the tendency is to produce too much solid matter. 

 As in wine-making, there is always the difficulty of having so 

 much solid matter that it cannot be removed before the wine 

 has been affected." 



* Edward E. Goodrich, Report of Third Olive-Growers' Convention (1893) r 

 p. 24. 



