Read it through once

The olive crop in Italy yields about ninety millions of gallons of olive-oil every year. The olives are collected as soon as they become ripe, and are crushed in circular stone troughs with a perpendicular millstone. The paste is then pressed in bags and afterwards clarified by passing through cotton wool.[53] To the eye of a foreigner the white gnarled stems and silver-green foliage of the olive groves are not particularly attractive.