394 



OLIVE OIL. 



There are two planis covering all the Peninsula — the vine and the 

 olive tree. They grow alike luxuriously in the cool north, on the 

 shores of the Po, and in the sunny south, where their green leaves 

 form the ornament even of Vesuvius and Etna. 



The olive tree demands a dry and limy soil ; its introduction into 

 Italy was therefore very successful. The soil of the Apennines, 

 which extend through the whole Peninsula and branch off in all 

 directions, consists mostly of lime, and is very favourable to the 

 growth of the olive tree. We find the stately tree, with its beautiful 

 crown and evergreen leaves, spread over the whole Peninsula where 

 the temperature does not fall below 60°. 



The best olive oils of Italy come from Genoa, Lucca, and Tuscany, 

 but excellent qualities are drawn from the Neapolitan country and 

 Sicily. The total production was estimated in 1862 at 1,767,000 

 hectolitres, including the frullino oils, which are thick, coloured, and 

 only applicable to industrial purposes, and the oils obtained from the 

 residues, which are treated by sulphide of carbon. The fine and 

 ordinary oils are clear, limpid, and of excellent flavour. The mean 

 production of fine oil is estimated at 13,000,000 of kilogrammes, and 

 of ordinary at 9,000,000. 



The exports have been as follows : 



Kilos. Kilos. 



1871 12,161,000 1874 26,544,000 



1872 20,668,000 1875 6,007,000 



1873 52,129,000 



The most extensive use is made of the olive. Its harvest begins 

 when scarcely ripe. The green olives are put into a solution of salt ; 

 they are kept there for some time, to cause them to lose their natural 

 bitter taste, then carefully preserved in vinegar, mixed with different 

 spices, and sold in bottles or small barrels. Those of Tuscany and 

 Lucca are considered the best, on account of their light green colour 

 and strong flesh. In all parts of southern Europe they are, in this 

 form, a daily food. 



The treatment of the ripe olive is more important. They are 

 gathered in the fall, when they are as large as common plums ; their 

 colour is dark green, and the soft kernel has changed into a hard 

 stone, which contains a savoury almond. The flesh is spongy, and 

 its little cells are filled with the mild oil, which pours out at the least 

 pressure. 



The olive tree bears about ten pounds of fruit, but in very rich 

 years double that quantity can be gathered. The finest oil is the so- 

 called virgin oil. To obtain the oil no preparation is needed; the 

 freshly gathered olives are put into little heaps, and by their own 

 weight the oil is pressed out, and is caught in some vessel. It is 

 clear, like water, has a delicate nut-like taste, with little or no odour. 

 When the fruits cease to give the oil by themselves, they are pressed 

 with small millstones. The oil gained by this process is also clear 

 and of pleasant taste. After this treatment the olives are still rich in 

 oil, which only demands some work to draw it out. To accomplish 

 this, the fruits are put into sacks, boiling water poured over them, and 



