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which act chemically and mechanically upon the foreign matters in 
the oil and bring about their precipitation. 
Filtering offers a quick way of separating the albuminoid 
matters and other impurities from the oil. The filters consist of 
horse-hair sieves or wire gauze set in tin funnels. Over the sieve 
is spread a piece of felt with a layer of cotton wool. Filtering 
should be done prior to bottling. Of the pressed-out juice, about 
one-quarter is recovered as olive oil. The proportion of fresh fruit 
to recoverable oil is in the neighbourhood of six to seven, and of 
partly dried olives, about five to one of oil. 
For pickling, the following is recommended :— 
SEVILLANO, syn. Regalis, Pruneau de Catignan, VEspagnole (Fig. 
3).—One of the largest olives grown, viz., 134in. thick. This is the 
variety exported from Spain as the Queen olive. Round, ovate pit, 
generally straight, square at the base, pointed at the apex; a cling- 
stone; bluish-black when ripe. Picked for green pickling, and yields 
a small quantity of a deep yellow oil. Tree small; fruit ripens 
medium late. 37 olives per lb.; 17.23 oil per cent. 
GorDAL, syn. Hispalensis, Olive Real (Fig. 4)—Fruit differs 
from the Sevillano in being less symmetrical, being larger on one 
side than the other. Much esteemed for pickles, and also yields a 
good oil. Tree very large and vigorous, with shiny branches, lance- 
shaped leaves, dull green above and clear white below. Ripens early; 
stands cold well. Like Sevillano, requires deep, fertile soil; requires 
heavy pruning. Very widely grown in Spain. 
ASCOLANO, or Olive or Ascoli—aAlso a large fruit of the shape 
and size of a French prune, valuable for green pickles, and, like most 
olives of that description, better suited for warm districts. 
PICHOLINE.—See above. 
Misston.—111 olives per Ib; 17.50 oil per cent. 
PENDOULIER, syn. Oblitza (Fig. 5).—Fruit large, oval. Tree a 
good grower, and productive. 
Mawnzanitua (Fig. 6).—Large, 1 inch long; rounded oval. 
Ripens early. Fruit much like the Sevillano; grows on long stems. 
Pulp rich. Readily loses its bitterness when pickled. 72 olives per 
Ib.; 16.90 per cent. Fruit large, of dark colour when ripe. 
Pickled Olives—Both green and black or ripe olives are pickled, 
but they are treated separately. ‘The fruit must be carefully picked 
or else bruises will show. The treatment consists in neutralising the 
bitterness and acridity by steeping in a lye solution made up of 2oz. 
caustic potash to one gallon of water. <A float will keep the olives 
submerged and exclude the light, which has a darkening effect. An 
addition of salt, 20z. to the lye, is used if the olives are soft. The 
fruit is occasionally stirred with the hand. If on cutting an olive 
with a knife the flesh is seen horny-looking, without a white ring, 
it is ready, and the lye is run off, generally after eight to twelve 
