Sir:—
In reference to some recent remarks in your valuable journal,1 allow me to state that three leading French authorities in olive culture and the industries connected therewith, give in their well-known works the following statements: Mons. Coutance: By light pressure a first-class olive oil is obtained; by stronger pressure a second quality; with the aid of boiling water a third quality.2
Mons. Reynaud: To obtain first class oil the kernel should not be broken, as it would impair the taste of the oil.3
Mons Riondet expresses a similar opinion.4
Whatever, therefore, the experiences in Australia may have been, there is a good case for recommending that the pressing process for olives should only extend to the pulp, not the stone (putamen), nor the kernel (seed).
Respectfully yours.
FERD. VON MUELLER
J. L. Thompson (1889) is the text of an address delivered before the Mildura Settlers' Association on 19 August. Thompson refuted M's assertion that it was necessary to avoid crushing the kernels to prevent a disagreeable taste’s being imparted to the oil. Thompson cited B80.13.07, p. 201; the same statement was included in the then current edition, B88.12.01, p. 260.
Coutance (1877) pp. 281-302, especially p. 290.
Reynaud (1862), p. 206.
Riondet (1867?), pp. 113ff. [The copy available on Gallica (https://gallica.bnf.fr/ark:/12148/bpt6k9781379f/f11.image.r=Riondet%20L'olivier) does not have a publication date set in type, but a ‘Depot légal’ stamp is for 1867.]
Letter not found. The text given here is from 'Olive oil", Mildura cultivator, 19 September 1889, p. 9 (B89.09.04).
Please cite as “FVM-89-09-00a,” in Correspondence of Ferdinand von Mueller, edited by R.W. Home, Thomas A. Darragh, A.M. Lucas, Sara Maroske, D.M. Sinkora†, J.H. Voigt† and Monika Wells accessed on