12 OLIVE OIL AND ITS SUBSTITUTES. 



season here, and has since continued his experiments with olives sent to San Fran- 

 cisco, of which I have not as yet learned the result, I am confident that we shall 

 hefore long have a machine which will avoid the costly process of partial evapora- 

 tion and handle the olives as they come from the tree without sacks or the cider- 

 press outfit, both of which mean much labor and expense. 



Yours, very truly, EDWARD E. GOODKR MI. 



JAMACHA P. O., SAN DIEGO COUNTY, CAL., March JO, 

 Yours of March 22, asking for information in regard to olive oil, just received. 

 I have no secret process. I inclose a printed description of my process, which 

 very clearly shows our method. We use no heat at any stage of the process. This 

 cold-water separator I consider a great improvement over the old way of storing in 

 large settling vats and skimming off the oil as it rises. By this process the oil is 

 separated from the lees as fast as pressed. Every morning the oil expressed the day 

 before is taken from the separator and placed in the racking tanks. I use only ripe 

 olives and press them fresh from the tree. I put up two grades, only one of which 

 we bottle. No. 2 is sold only in bulk to our local trade. 



The cost of production of course depends entirely upon the price of olives. This 

 season we have paid $40 per ton; this is $30 less than we have ever paid before. At 

 this price for olives I figure my oil costs me very close to $1.50 per gallon for the 

 season's run. Our olives in this locality are nearly all Mission. What few we have 

 of others we mix with them. 



Yours, very truly, C. M. GIFFOKD. 



c. M. GIFFORD'S PROCESS OF EXPRESSING OLIVE OIL. 



My process of expressing olive oil is very simple and is as follows: 



Only ripe olives are used. The fruit is first crushed in a large stone basin by 

 means of a revolving stone wheel; it is then taken to the presses, where the oil and 

 juice are separated from the pomace. The oil and juice are then passed through our 

 new cold-water separator, where it comes in contact with a stream of pure spring 

 water under heavy pressure, which thoroughly washes and lemoves from the oil all 

 vegetable matter/ Next it goes to the racking tanks, where it is thoroughly racked 

 and allowed to clarify. It is now taken to the filter room and filtered through 

 paper, made for this purpose, directly into the bottles. 



The utmost care and cleanliness are absolutely necessary in the making of a high- 

 grade olive oil, the product being very susceptible to taint. 



SANTA BAKHAKA, CAL., \<'i uti r ,. J .>, 

 In my process the fruit is first dried in the sun for about two or three \\eeks, then 

 crushed, pita and all, to a fine pulp, mixed with hot water (nearer 200 than W) F., 

 contrary to the accepted theory), and pressed through sralded Kussia crash. This 

 product is then stored for some months in heavy, very ofalfl whisky barrels with 

 the air entirely excluded, each barrel having considerable of the black, \\atery fluid, 

 or lees, as it is called here, into which all impurities settle t'n.m the oil. It' it shows 

 signs of fermentation when first stored, which orcurs some years. 1 place a glass 

 siphon in the top of the barrel, cement in a cork with paraflin, and allw the -as 

 to escape in pure water. The oil is then drawn off from a point just above the 

 lees and filtered through paper, a sample of which is inclose.! herewith. I never 

 crushed the pits, but have made up my mind that the flavor of the oil is not changed 

 at all by doing so. This oil brings t he highest price of any oil I know of I *b~> a ca-e 

 of 12 bottles, 6 to the gallon), and yet I am convinced it has always cost me that much 



