THE OLIVE 



145 



Dry Taste. — When a very dry season occurs, with frequent and 

 intensely hot winds, the growth is checked, the stem of the fruit is 

 dried, and the berries get hard, dry, and shriveled. In this case 

 the oil acquires a peculiar woody flavor, which, however, is not 

 detected by all consumers. 



Acquired Odors. — The oil will most readily absorb any odor 

 to which it may be exposed, and when this is derived from tobacco 

 smoke, onions, manure, etc., it greatly deteriorates its value. A 

 smoky chimney in the neighborhood of the room where the oil is 

 being made, or any lack of cleanliness, will injure the oil greatly. 



Taste of the Cask. — This can be transmitted either by the vessels 

 in which the oil is placed, if not made and kept scrupulously clean, 

 or by contact with the tools and other appliances used in making it. 



Absolute Rancidity. — Many things contribute to rancidity in 

 olive oil, such as excessive heat, contact with the air, want of regu- 

 lar racking, contact with metals that can be dissolved by the 

 natural acids of the oil, and other causes too numerous, and not of 

 sufficient importance to mention. 



It hardly seems possible to exaggerate the importance to the 

 United States of olive culture as an added agricultural interest, pro- 

 ductive of an article of such high value for medicinal use, and of 

 such varied benefit as food, both in the every day dishes of a family 

 table and the luxurious plats of the artistic chef. 



While California is the most favored of the United States for the 

 culture of the olive, there is a large Territory besides capable of it, 

 and, although the home demand will probably grow even more 

 rapidly than the production, it seems safe to assert that pure olive 

 oil can be produced in the United States with profit, at a price so 

 reasonable as to put it on the list of our exports. Olive culture is 

 still in its infancy, but it seems as if the time had fully arrived for 

 its importance to be recognized by National and State Government, 

 and indeed the Agricultural Department at Washington has com- 

 menced its study. As a culture it is one of the most ancient, and 



