53 



sing be conducted under a warm temperature, and with 

 as little exposure to the air as possible ; and the obvious 

 advantages of these recommendations have led to their 

 universal adoption to the present day by all oil-makers, 

 except the clumsy and prejudiced who follow no 

 examples but their own. 



What is generally known as "virgin" oil is that 

 obtained by the first pressing before the application of 

 water or heat to the pulp. This is run into water, where 

 it is allowed time to deposit its mucilage, and, after 

 being skimmed off, is kept separate for the finer use or 

 for the more exacting market. In the district of Mont- 

 pellier, however, the term is applied to the oil which 

 spontaneously separates from the paste of crushed 

 Olives. This oil is not met with in commerce, the 

 quantity being obviously too small; and appears to be 

 used in watchmaking and for similar purposes requiring 

 extreme purity of quality. 



When of good quality, and especially when fresh, 

 Olive oil is of a pale greenish color, with a sweetish 

 nutty flavor much esteemed by those who use it. 

 Inferior oil is of a darker color, being a yellowish or 

 brownish green ; and even, when not sufficiently inferior 

 to be rancid and unmarketable for food purposes, is 

 quite wanting in the peculiar flavor referred to. This 

 fruity flavor depends much upon the quality and condi- 

 tion of the Olives when pressed ; while by some it is 

 held to be affected also by the variety. 



The large and increasing demand for the best 

 qualities, and the consequent high price, leads to adul- 

 teration with Poppy, Sesame, Rape, and Cocoanut Oils. 

 Such adulterations may, however, be easily detected 

 by the fact of these oils not congealing at the same 

 temperature as Olive oil, which when pure may be com- 

 pletely solidified by freezing. The adulterating oils also 

 retain air, when shaken up, more readily than pure Olive 

 oil. There are other tests of a more exact character 

 used by chemists, which, however, need not here be 

 enlarged upon. 



