[1641] This is so much the case, that though the olives of Spain and Portugal are among the finest, their oils are of the very worst quality.
[1642] It does not appear that the method of preparing oil by the use of boiling water was known to the ancients. Unripe olives produce an excellent oil, but in very small quantities. Hence they are rarely used for the purpose.
[1643] Called “virgin,” or “native” oil in France, and very highly esteemed.
[1644] Sporta.
[1645] “Exilibus regulis.” A kind of wooden strainer, apparently invented to supersede the wicker, or basket strainer.
[1646] It is more insipid the riper the fruit, and the less odorous.
[1647] By absorbing the oxygen of the air. It may be preserved two or three years even, in vessels hermetically closed. The oil of France keeps better than any other.
[1648] As well as the grape.
[1649] In consequence of the faulty mode of manufacture, the oil of Italy is now inferior to that of France. The oil of Aix is particularly esteemed.
[1650] In Campania. See B. xvii. c. [3]. Horace and Martial speak in praise of the Venafran olive. Hardouin suggests that Licinius Crassus may have introduced the Licinian olive.