[Sca-cooks] olives/olive oil question

[Susan Fox-Davis]

I find only one reference online to using pits in the process of making olive
oil, and that's at one very early style manucactury that crushes the whole
olive pit and all, where they say the pit has a preservative effect.
<http://www.globalgourmet.com/food/egg/egg0397/stonecrush.html>

Selene, Caid

Steve wrote:

> --
> Umm, all of the information I've seen shows the entire fruit sans pit being
> squeezed.  May I ask where you got your info.
>
> Always looking for more info....
> Æduin
>
> At 11:26 PM 04/18/2002 -0500, you wrote:
>
> >>What about the oil? Is olive oil pressed from
> >>fresh olives? Or from those that have been processed? If fresh,
> >>then how come you can eat the oil with no problem, but the olives
> >>need to be processed?
> >
> >The oil comes from the pits of the olive...  Not the whole fruit.
> >
> >
> >Gorgeous Muiredach