Oil made toward the close of the harvest
in April or May from extremely ripe fruit is of a very pale straw
color, mild and sweet to the taste, though sometimes, if the fruit has
remained too long on the trees, it may be slightly rancid. Oil very
light in color is much prized in certain countries, notably France,
and hence, if it also possesses good quality, commands a higher price
in the Tuscan markets.
The fruit of the olive tree varies just as much in quality as does the
grape, according to the species of the tree itself, the nature of the
soil, exposure, and climate of the locality where it grows. Some
varieties of the olive tree largely grown, because thought to be
better suited to the special conditions of some districts, yield a
fruit which imparts a bitter taste to the oil made from it; such oil,
even when otherwise perfect, ranks as a second rate quality.
The highest quality of oil can only be obtained when the fruit is
perfectly and uniformly sound, well ripened, gathered as soon as it
has dropped from the trees, and crushed immediately with great
attention.
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