RIPENING AND PICKLING OF CALIFORNIA OLIVES. 3 
more rounded on the outer end, and with little indication of a point; 
pit straight, shorter than the Mission, and with the greatest diameter 
nearer the apex, often with a short, sharp point at the apex. 
(Pl. II.) 
Ascolano.—This is a very large olive, twelve-sixteenths to eigh- 
teen-sixteenths inch in diameter; shape a rounded oval with some in- 
dication of a point, resembling an exaggerated Manzanillo; very soft 
and tender when ripe; pit with a short, sharp point at the apex. 
(Pl. ITT.) 
Sevillano.—This is also a very large fruit, the largest of the Span- 
_ ish varieties, and supposed to represent the one exported from Spain 
as “Queen ” olives, from fourteen-sixteenths to eighteen-sixteenths 
inch in diameter; shape ovate, oblique, resembling a large Mission; 
very soft and tender when ripe; pit pointed and exceedingly rough, | 
and sometimes with very sharp-pointed projections along its sides. 
(Pl. IV.) 
Nevadillo Blanco.—This variety is small to medium in size, from 
eight-sixteenths to eleven-sixteenths inch in diameter; relatively long 
compared to diameter; pit comparatively large, quite curved, distinct 
veins on surface, and with a short, sharp point at apex. 
The size statements in these descriptions refer only to the average 
run on the tree. Commercially all olives are separated into grades 
of different sizes. 
OLIVE-PICKING SEASON. 
The picking season for the olive varies greatly. It is influenced 
somewhat by variety, but more by locality. In the warm inland val- 
ley of the northern district the fruit matures earlier than in the 
southern portion of the State. The Manzanillo matures somewhat. 
earlier than the Mission. In Butte County, in the northern district, 
Manzanillos are often picked about the middle of October, Missions 
late in October or about the first of November, and all varieties are 
gathered by January 1. In fact, there is danger from frost during 
December. In the southern district Manzanillos may be picked about 
November 1 and Missions about November 10. Ascolanos are picked 
about November 1. All olives are off the trees by February 1 to 15. 
In some exposed places nearer the coast the seasons may be still later. 
CHANGES IN COMPOSITION DURING RIPENING. 
Any study of the ripening of the olive must be preceded by a con- 
sideration of its constituents. The following are known or have 
been reported: Fixed oil, protein, mineral matter, mannit (in the 
immature fruit only), an oxidizing enzyme acting on the oil, the 
enzyme emulsine and a glucoside “oleuropein,” wax, reducing 
sugar probably dextrose.2, De Luca? and others? claim to have iso- 
1C,. Wehmer. Die Pflanzenstoffe, p. 600. Jena, 1911. 
2 Arch. Pharm. (1902), vol. 240, p. 475. 
3 Rend. accad. sci. Napoli (1865), p. 79. 
