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Amongst some of the best olives for “oil” are:— 
VERDALE (Fig. 1).—Ovoid-shaped, early ripening, berry a 
little flattened at the base and elongated at the top; of a green 
brown coldur when ripe; not very prolific, but giving an oil of a 
high quality. The tree makes relatively little wood, early and con- 
stant bearer, carrying fruit low, enabling the harvesting to be done 
at less cost; also used for pickling. Can be planted 25 feet apart. 
Picnouine (Fig. 2).—A hardy, rapid-growing variety; good 
bearer; produces berries of medium size, ripening early, and yield- 
ing about 16 per cent. of good oil, but not of a superior quality; 
better adapted for pickling. Stands frost well. 
Bovuquetier.—A favourite French oil producer. When checked 
by judicious pruning will yield a large quantity of fruit. Grows to 
a large tree. Plant 40 feet apart. 
Of the following four the Principal of the Dookie Agricultural 
College says: “Where they can be procured, no others should be 
favoured” :— 
Mission.—111 olives to the pound, 17.56 per cent. of oil. 
PLEuREUR.—170 olives to the pound; untested for percentage, 
but gives high practical test. 
CORREGGIOLO (syn. Frantoio).—262 olives to the pound, 21.15 
per cent. of oil; oval, medium size, narrow at the stem end, broader 
towards the point. 
Hersequina.—144 olives to the pound, 24.80 per cent. of oil. 
Other fairly good oil varieties are Boutillano, Pigale, Attica; 
but where the first four mentioned can be procured, the principal 
considers no others should be favoured. 
Olive Oil is found clear and ready made in cells in the pulp of 
the ripening fruit and also in lesser quantity in the kernel. To 
obtain it the fruit is crushed and the mash is pressed, when it runs 
out with the water of vegetation, from which it separates by virtue 
of its specific gravity, as oil is to water, as 915 is to 1,000. 
The fruit is picked when just about to turn, when it has 
turned violet in colour and also when almost black. At the first two 
stages the oil is of the best; when made from dead ripe fruit it 
does not keep so well. The yield averages 15 to 16 lbs. at six years, 
50 to 60 Ibs. at 10 years, and about 2ewt. at 20 years. A poor crop 
succeeds a big one unless by judicious pruning, good cultivation, 
manuring, watering where practicable, and care in picking the 
growth and productivity of the grove is maintained. 
Varieties yielding less than 17 per cent. of recoverable oil, or 
38 gallons per ton, are considered poor. Some kinds yield as much 
as 50 gallons per ton. 
The olives that are picked by hand produce the finest oil. 
Long keeping before crushing causes a fermentation with genera- 
tion of heat; with lack of scrupulous cleanliness during the opera- 
