They are ABSOLUTELY PURE.
“Purity in materials,” “perfect condition in fruit,” “scrupulous care in their preparation,” have made them the world over The Standard of Excellence.
IF YOUR GROCER DOES NOT KEEP MY GOODS, SEND FOR PRICE LIST TO
George E. Wales, Newton Centre, Mass.
“The Aristocrat of Olive Oils”
Nicelle Olive Oil
| Mrs. Helen Armstrong, Teacher of Cookery, Lectures in Domestic Science, 159 W. Sixty-sixth Street. Chicago. Mr. M. M. Michael, New York, N. Y. Dear Sir,—Believing thoroughly in the importance of olive oil as a food, I have tested many of the well-known brands in the market, but find none which, in my demonstration lectures or home use, gives such perfect satisfaction as the Nicelle Olive Oil. Yours very truly, Helen Armstrong. | Made and Bottled in NICE, FRANCE The Highest Type of Pure Olive Oil Producible | Miss Farmer’s School of Cookery, 30 Huntington Avenue, Boston, Mass. Seville Packing Co., New York. Gentlemen,—After repeated trials in the use of Nicelle Olive Oil, I find it always maintains the same high standard, therefore I feel to recommend it as a superior product. Yours very truly, Fannie Merritt Farmer. |
PROVED BY EXHAUSTIVE TESTS OF THE
United States Bureau of Chemistry