132 



THE OLIVE 



developed. In truth it is not found before November, the season 

 when the oily material is formed in notable quantity, and on the 

 other hand it is met with in December, January and even in Feb- 

 ruary an epoch in which the vital functions are at the minimum of 

 activity. 



The conclusion from this is, that the sugar existing in the leaves 

 has no part in the formation of the fatty material, and it is not to 

 be considered other than as a product of metamorphosis of other 

 hydrates of carbon of secondary importance for oily plants. 



WHEN TO GATHER THE OLIVE. 



The time in which to harvest the olive varies according to clim- 

 ate and the product desired. It may depend absolutely on climate, 

 as the maturity of the olive is hastened and more oil is obtained 

 where the temperature is high and vegetation has the advantage of 

 a vivid light. 



So the olive matures earlier and carries more oil at the extreme 

 -south of its zoue, but the oil is fatty, high-colored and only useful 

 in manufactures or as an illuminant, being utterly useless for food. 

 For the latter purpose it should carry little fat or color. 



Hence it follows that the northern part of the olive zone pro- 

 duces the finest oils at full maturity, whilst towards the south to 

 secure the same result it is necessary to anticipate and to harvest 

 while the berries are still yellowish or just turning purple. 



So in northern Italy and southern France a fine table oil is ob- 

 tained from olives that are black and fully matured, and the famous 

 white oil is made by allowing the berries to become over-ripe and 

 deferring the harvest till March, April and even May. 



On the other hand, in southern Italy and Sicily a fine oil is ob- 

 tained by early harvesting, mature berries giving an oil that is ex- 

 ceedingly gross, dense, highly colored and of a disgusting taste. So 

 when seeking to produce an oil for table use, the effect of the clim- 

 ate may be modified to a certain degree. 



