[Sca-cooks] Olive oil varieties

[Glenn Adrian]

This is exactly the same in modern olive oil production.  Except that after
the first pressing I believe chemicals are likely to be used to increase the
amount of oil extracted.  This may do very little for the quality however.

Glenn.

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of
galefridus at optimum.net
Sent: Thursday, 18 April 2013 5:56 a.m.
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Olive oil varieties

About a week or so ago, there was a brief mention of types of olive oil -- a
believe it Cariadoc mentioned it in response to a question, and stated that
Annals of the Caliphs' Kitchen lists several varieties of olive oil. 
I though I'd add a bit to the conversation -- I recently stumbled across the
multi-volume treatise _Studies in Ancient Technology_, by R.J. Forbes.
Volume 3 of this series contains several pages discussing olive oil
production in antiquity (pp. 101-104). These pages state that the best oil
was derived from the liquid extracted from the first pressing. However, the
pulp was saved and subjected to several subsequent pressings, each producing
oil of lower quality than the one before. While fairly brief, the discussion
was quite interesting -- makes me wish I lived someplace where olives were
more easily and cheaply obtained, so I could experiment with pressing my own
olive oil.
-- Galefridus
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