60-70
70-80
80-90
90-100
100-110
110-120
120-130
130-140
140-150
150-160
160-180
180-200
200-220
They are also graded for quality, as: “prime” or “first quality,”
“seconds,” and “Queen culls.” Only the first and second grade are sent
to this country though all sizes are, but there is no designation by
which the consumer may obtain a desired size. The term Queen olive may
mean those having only 60 to the kilo or those with 220 to the kilo.
Some green olives are packed in tins and shipped to this country and a
comparatively few are brought in bottles. The importers prefer to
purchase the olives in bulk and pack according to their trade
requirements, under the sanitary conditions imposed in this country
rather than those found abroad. The olives are transferred from the
pipes to bottles and either supplied with fresh brine or the brine from
the pipe is carefully filtered and only such addition made as needed to
make up the difference. The use of the original liquor gives a decidedly
better flavor, though it is often sacrificed in order to get one which
is perfectly clear.
The green olive is retailed almost wholly in glass, either in fancy hand
packed packages or in pint and quart jars. Many attempts have been made
to create a sale in tin containers, but without success as there are
decided advantages in being able to see the size and quality. Seeing the
fruit no doubt frequently suggests its use and purchase. A few olives
are still retailed in bulk but they soon become covered with yeast and
other organisms, and have an unattractive appearance.
The origin of the stuffed olive is of very recent date, but by whom
originated is not quite clear. According to an authority[1] on Spanish
olives, stuffed olives were unknown before 1893-4. It was in 1895 that
Señor Picasa, the general manager of the Sevilla Packing Company, had
seen olives stuffed with pimientos in Spain, and in the following year
introduced them into the United States, the company packing them under
the copyrighted name of “Pimola.” In 1897, a Spanish house packed
pepper-stuffed olives, and later on other firms also, among the latter
many American firms. As the pimiento is grown and prepared in Spain, and
labor cheaper there than here, the industry has been practically
transferred to that country.
[1.] H. C. Newcomb, former vice-consul to Spain.
The operation of stuffing consists in removing the pit and filling the
cavity with some other substance, particularly pimiento, these forming
the bulk of the stuffed olive trade. The bright red of the latter gives
a pleasing contrast with the green, and the mild pungency is very
agreeable to many persons. Pickled celery, capers, etc., have been used,
but were not so favorably received, and at present, the substances used
to any extent, aside from the pimiento, are Manzanillos stuffed with
pieces of Queens, and some stuffed with anchovies for the South American
trade. Pitting machines have been devised, and also machines for
stuffing the olives, but the work done by the stuffing machines is crude
as compared with hand work. The olives used for stuffing are the
Manzanillo which are smaller than the Queen. The sizes are as follows: