5X 



CHAPTER IX. 



MANUFACTUEE. 



In the extraction of the oil, there are two distinct pro- 

 cesses, viz. : — (1) Crushing, and (2) Pressing-. 



In the first process, the fruit is by some completely 

 crushed ; and by others the pericarp only is first crushed, 

 and when the oil from that part of the fruit has been 

 separately expressed, the more complete crushing is 

 applied for obtaining the remainder of the oil. This 

 difference of system arises from the fact that opinions 

 differ as to the quality of the oil from the several parts 

 of the fruit. By some it is held that the most delicate 

 oil is contained in the pericarp, and that an admixture 

 of that from the kernel has a tendency to render the 

 whole rancid. On the other hand, there is reason to 

 suppose that much of the finest oil that comes to market 

 is manufactured without any such distinction being 

 recognised. 



There is no doubt that much of the delicacy of 

 flavor which characterises the oils of highest repute is 

 due to the pressing and storing, rather than to the 

 crushing ; while it is also influenced to no slight extent 

 by the variety of the Olive and the degree of maturity 

 and the condition of the fruit when crushed. 



The time for gathering the fruit, as has been said 

 elsewhere, is the eve of maturity. It is overripe for the 

 finer quality of oil, if allowed to fall. This condition 

 being complied with, much still depends upon the length 

 of time allowed to elapse between the gathering and 

 crushing, and the treatment to which the fruit is sub- 

 jected in the interval. There is no doubt that fermen- 

 tation in the fruit should be carefully watched, as any- 

 thing like excess impairs the quality of the oil produced. 



