Page:A Practical Treatise on Olive Culture, Oil Making and Olive Pickling.djvu/54

 olive tree so reputed in Provence, and among which the Picholine holds a most honorable place, are those that will grow best on the hills of Napa and regions surrounding, while the Spanish varieties, to which the Mission and Queen belong, will be best adapted to the southern climate, where, however, they will give, as they do in Spain, a common product.

Bleasdale seems to confirm this theory, when he states that the olive tree flourishes in Egypt, Arabia and Persia, but that no one seems to dispute the poor quality of its product.

It is but just to state that a good oil is already produced in California, made out of the Mission variety; but it is made pure; it is so given in a virgin state to consumers, and this is the main cause of its merit, and of the great demand it enjoys. It thus gains by comparison with the trade oils that come from France and Italy which are mostly liberally mixed with cotton-seed oil, linseed oil, lard oil, etc.

We read in a Consular's report from Milan, that no unadulterated olive oil is exported from Italy, and statistics show that not enough genuine olive oil, fit for table use, is produced to supply the wants of the world. Much that is sold as olive oil, is the oil from cotton seed or sesame seed. Hog's lard is shipped to Italy from America, and comes back in bottles labeled "olive oil." These facts have an important bearing upon the question of future profits from olive groves in California.