ITALIAN nUYK OILS, 



from tin 4 California, oils. They have a somewhai lo\\er Hiilil num- 

 ber, and tin 4 percentage of solid fatty arid* and ihe niching point 



of tin 1 free fatty acids arc on the average considerably higher. One 

 noticeable difference between the two oils was oldened after they had 



stood in an ice box for several weeks. Many of fche Calif orriia oilfi 



showed no separation of >olid fat- and none of them became solid, 

 while nearly all the Italian oils did become solid. This characteristic 

 also held with the commercial oils. The French oils resembled in 

 this respect the Italian oils. Tables XXXIX and XLirive the com- 

 piled results of analyses of Italian and miscellaneous olive oils. 

 respectively. 



TABLE XXXVII. Description of Itnlinn ntiir m/x ufl.-m.im ri ; /in. 



Serial 

 No. 



Source. 



I>.-rriptioii. 



Fred Bailer & Co., Messina 



V. Villaveeehia. Koine 



960 Giacomo DHl.-i'iaur fu Andrea, 



Genoa. 



961 do 



935 V. Villa vocchiu, Rome 



936 do 



962 Giacomo Dellepiane fu Andrea. 



Genoa. 



931 V. Villavecchia, Rome 



932 do 



958 Giacomo Dellepiane fu Andrea, 



Genoa. 



959 do 



934 V. Villavecchia, Rome 



<.)">_' Giacomo Dellepiane fu 



Genoa. 



9i>3 do 



954.... 

 955.... 

 957.... 

 956... 



Andrea, 



.do 

 .do 

 .do 

 .do 



Pure olive oil (Bar!). 



oliodi olivadi Bari 

 Hari, lirst quality. 



Bitonto. 



olio di oliva di Bitonto (Puglie 1. 

 Olio di oliva di Monopoli (Puglie) . 

 Molfetta, Bari. 



Olio di oliva di Toscana. 



Finest sublime Lucca oil, S. Rae <fe Co. 



Lucca (Toscane); Lucca, first grade. 



Lucca (Toscane); Lucca, second grade. 

 Olio di oliva di Liguria (Genoa). 

 Maurizio (Liguria), Monte della Gnisia 



Genoa (Liguria), Spezia. 



Genoa (Liguria), Genoa. 



olio lino, Genoa (Liguria), Loano. 



Olio superfine, Genoa (Liguria), Loano. 



Abruzzo, Fossacesia. 



TABLE XXXVIII. A mil I/MX of Italian olive oils of known <>ri>/in. 



