Method

The very best fast day oil is olive oil or huile vierge [sic]. It is whitish in color and pressed from olives that are not overripe and that have been grown on the islands of the Greek archipelago, on the shores of the Adriatic and Mediterranean Sea, and in Greece, Dalmatia, and southern France. Oil pressed from overripe olives is not as good and is more yellowish in color. Still worse is oil of a greenish color. Olive oil is used to prepare beefsteaks, salads, and mustard sauces. It is served with herring and is used for frying fish, etc. It costs about 60 kopecks a pound.

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