THE OLIVE 



133 



The so-called white oil is preferred simply because some markets- 

 demand it, but it is undesirable from every point of view. As it is 

 made from over-ripe fruit it soon becomes rancid, and lacks the 

 delicate flavor of oil made at j list the proper time. But worse than 

 all this it is made at the expense of the tree, for it is evident that 

 the sooner the tree can be relieved of the burden of its crop, the 

 better it will recuperate for the following season. 



It is doubtful whether the olive j^roduces more oil when picked 

 barely ripe, or at full maturity, or when it commences to fall from 

 the tree. The usual belief is in favor of a deferred harvest, and 

 the country people express it in the couplet that heads this chapter. 



The longer the olive hangs 

 The more it renders. 



This is an illusion. The longer the berries hang on- the trees 

 the greater is their exposure to a variety of perils; the birds devour 

 many, more are beaten off by storms, and unless they are taken off 

 the ground immediately, acquire an earthy flavor which renders 

 them unfit for oil making. Another serious danger is that of being 

 touched by frost which diminishes the yield of oil. But even sup- 

 posing all olives to remain on the tree up to the point of full ma- 

 turity, they are not making any more oil but are losing water. 

 They become softer inasmuch as they lose in bulk, thus increasing 

 the relative but not the actual quantity of oil. 



We may therefore draw the following conclusions ; 



First: That the greatest absolute quantity of oil is to be ob- 

 tained when the olives are ripe. 



Second : That in a late harvest there is no gain in quantity but 

 an actual loss in quality. 



Third: That in anticipating maturity in southern countries, it 

 is possible to reduce the tendency to grossness, high color and bad 

 taste and so produce a finer oil. 



HOW TO HAEVEST THE OLIVE. 



From very ancient times the olive has been o-athered bv beatino; 

 the trees with poles and so knocking the berries to the ground.. 



