OLIVE OIL.
Few articles differ more in quality than olive oil; not that the different kinds are produced from different fruit, but in the different stages of the pressure of the olives. Thus, by means of gentle pressure, the best or virgin oil flows first; a second, and afterwards a third quality of oil is obtained, by moistening the residuum, breaking the kernels, &c. and increasing the pressure. When the fruit is not sufficiently ripe, the recent oil has a bitterish taste; and when too ripe it is fatty. After the oil has been drawn, it deposits a white, fibrous, and albuminous matter; but when this deposition has taken place, if it be put into clean flasks, it undergoes no further alteration. The common oil cannot, however, be preserved in casks above a year and a half or two years. The consumption of olive oil as food is not surprising if we remember, that it is the lightest and most delicate of all the fixed oils.