𝔖 Bobbio Scriptorium
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Some data on palestine olives and olive oil

✍ Scribed by Puffeles, M.

Publisher
Wiley (John Wiley & Sons)
Year
1949
Weight
195 KB
Volume
68
Category
Article
ISSN
0368-4075

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✦ Synopsis

Abstract

(1) Field experiments have shown that varying manurial treatment combined with proper irrigation does not increase the oil and protein content of Palestine olives up to the standard of other Mediterranean brands.

(2) Careful picking, selecting, washing and pressing of the olives under hygienic conditions produces an oil of low acidity.

(3) Dark colouring may be avoided by employing a suitable pressing process whereby the crushing of olives and maceration of cells containing the colouring matter is prevented. A lower yield is thus obtained, which may, however, be increased by employing a corresponding higher pressure.

(4) Rancidity can be avoided by storage of the oil in air‐tight containers filled to capacity and kept in a dark, cool place.

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