Page:A Practical Treatise on Olive Culture, Oil Making and Olive Pickling.djvu/59

 gives what is generally known as Virgin Oil. The bags are then removed from under the press, the paste is stirred up, boiling water is added, and a second pressure, harder than the first one, gives the oil that is most generally sold under the name of Virgin Oil, and which is still of a very good quality. The oil floating in the receptacle above the water is skimmed off with a large concave sheet of copper or tin.

The same paste, to which the fermented olives are added, with plenty of boiling water, is pressed once more, as hard as possible this time, and an oil of an inferior quality is obtained, which is used mostly in the manufacture of soap, of broadcloth, for lighting or lubricating purposes, etc.

This last operation is generally performed with a different press than that used in the two first pressures, so as to prevent this lower grade of oil from communicating a bad flavor to the better qualities. It is also considered highly essential in the extraction of the better grades to employ only apparatus of perfect cleanliness, and receptacles that are not used in the preparation of the oils of inferior quality.

When all the pressing is over, the paste left to dry is then cut in pieces and is used for fuel, for manuring, as also for food for horses, cows and other farm animals who are fond of it, and who fatten rapidly when fed with it.

The oil, placed in tin tanks, will deposit its impurities by natural rest within a month or so,