144 



THE OLIVE 



mer. A sufficiency of pure water and extreme cleanliness, are 

 essentials of oil production for table use. Not only must the water 

 used on the pomace be pure, but all the different parts of the 

 machinery must be kept clean by constant washing, and mere water 

 is not sufficient. The best cleaning method seems to be, washing 

 with hot water and soda (14 ounces to a gallon of water) then, with 

 fresh hot water remove the soda, and finally rinse out well with cold 

 water. These washings must be frequent a nd careful, of machinery 

 crusher, press, sacks, cage and crash, receiving vessels, and every- 

 thing with which the oil comes in contact. Smoke from fires must 

 be prevented, and smoking must be forbidden in the mill, oil takes 

 a taste very readily, and the mill should be at a distance from barn 

 and stable. It is a common thing in old Italian mills to have the 

 horse power in the mill. This is of course very undesirable. 



The alterations to which olive oil is subject are various, and 

 although numerous cures have been suggested, no remedy has ever 

 yet been successful when once the alteration has commenced Some- 

 times the disagreeable taste can be so disguised that it is not per- 

 ceptible to the consumer; but that is only a temporary expedient, 

 and cannot be termed a remedy. The most dangerous as well as 

 the most common of the maladies to which olive oil is liable are: 



Natural Rancidity. — This can be imparted not only by the care- 

 lessness of the maker, or by the uncleanliness of the utensils used 

 in making, or storing the oil, but also through the nature of the 

 soil in which the trees are growing. If the earth is very rich, and 

 the growth of the trees is exceedingly rank or strong, this forced 

 vegetation will produce fruit that will impart a peculiar taste to the 

 oil, which will at once be detected by a delicate palate, and in a 

 short time it will become so rancid that its market value will be 

 greatly depreciated. 



Taste of the Worm. — This is only observable when the fruit has 

 been attacked by the Dacus oleae. Sometimes the oil is so injured 

 that it can only be used for industrial purposes. 



