"The oil is pressed from the olives," was the reply; "a large, vigorous tree is said to yield a thousand pounds of it. It is such an important article of commerce in the regions where it is prepared that every one desires to get as much as he can out of his olive trees, but those who are too greedy of gain will spoil the quality of the oil to make a larger quantity. The small olive of Syria is considered the most delicate, and Italian olives also are very fine; those of Spain are larger and coarser. The best olive-oil comes from the south-eastern portion of France and is a clear, pure liquid; it is obtained from the first pressing of the fruit. This must be only a gentle squeeze, to get the purest oil: the quality usually sold is made by a heavier pressure; and then, when the olives are worked over again, come the dregs, which are not fit for table-use."