Pickling the Olive. 345 
3. Replace the water with brine composed of four ounces of salt to 
a gallon of water and allow to stand two days. 
4. Put in brine of six ounces of salt to a gallon for seven days. 
5. Put in brine of ten ounces per gallon for two weeks. 
6. Put finally into a brine containing fourteen ounces of salt to the 
gallon of water. 
Much depends upon having pure water. Ditch or stream water 
should be boiled before using. 
Pure-Water Process—The best pickled olives are made without the 
use of lye, but this process is only practicable with olives whose bitter- 
ness is easily extracted, and where the water is extremely pure and plenti- 
ful, and even then it is very slow and tedious. It differs from the last 
process only in omitting the preliminary lye treatment. The olives are 
placed from the beginning in pure water, which is changed twice a day 
until the bitterness is sufficiently extracted. This requires from forty to 
sixty days or more, The extraction is sometimes hastened by making 
two or three shallow, longitudinal slits in each olive, but this modifica- 
tion, besides requiring a large amount of expensive handling, renders 
the fruit peculiarly susceptible to bacterial decay and softening. Alto- 
gether, the pure-water process can not be recommended for California, ' 
as it is too expensive and uncertain. 
Green Pickles.—Green pickled olives are made by essentially the same 
processes as are used for ripe olives. The extraction of the bitterness 
requires the same care. The olives are pickled soon after they have at- 
tained full size, and before they have shown any signs of coloring or 
softening. They contain at this time comparatively little oil, and are in 
every way much inferior to the ripe pickles in nutritive value: They are 
not a food but a relish. They are rather more easily made than the ripe 
pickles, as there is less danger of spoiling. 
VARIETIES OF THE OLIVE GROWN IN CALIFORNIA. 
Many varieties of the olive have heen brought to California 
from southern Europe during the last twenty years. Fifty- 
seven varietics have been analyzed and elaborately reported 
upon by the University experts, and of these about fifteen varie- 
ties have risen to commercial account, as shown by the state- 
ments of their operations which leading propagators have 
kindly furnished for this work. It is an interesting fact, how- 
ever, that in spite of all the efforts put forth to secure a better 
olive than the old Mission variety, this old sort comprises three- 
fifths of all the planting which has been done during the last 
few vears—that is, the Mission has received fifty per cent more 
orders from planters than all other sorts combined. The fol- 
lowing is the list of the varieties now growing in California on 
a commercial scale, arranged approximately in the order of 
their present popularity :— . 
Mission, Oblonga, 
Manzanillo, Pendulier, 
Nevadillo, Polymorpha, 
Rubra, Pendulina, 
Uvaria, Regalis, 
Columella, Lucques, 
Sevillano, Macrocarpa. 
Oblitza, 
23 
