Many recipes have been left by the ancients, the preparations varying as to time, strength of solutions, mixtures of spices, etc. To the recipes of Palladius (1518-1580) is owed the knowledge that the Romans were cognizant of and used lye solutions, though this is supposed to be a modern practise. In this particular recipe sifted ashes are indicated as one of the ingredients, and it is supposed that this recipe, changed in detail, furnished the basis for present day methods. The use of wood ashes was introduced into France by an Italian refugee named Picholini, who settled in Provence, devoting himself to the preparation and sale of preserved olives. The olives preserved according to his process are called “olives a la Picholine”. Previous to his time the preparation in southern France consisted of crushing the olives lightly, immersing in clear water, which was renewed each day for about nine days, then preserving in brine. This latter process is still employed for the olives in which appearance is not an asset. For the more carefully prepared ones, the method was to pick by hand when the olives had attained full development, then they were carefully sorted, and immersed in lye, the duration in the lye depending on the size of the fruit, and the concentration of the lye. They were removed from the lye when the flesh was penetrated to, and readily detached from, the stone. There are many variations of the lye treatment. In the olive countries the preparation is done in the homes as well as in factories, and it is in the homes, naturally, that the greatest variations occur. Lime is often used with the ashes, one formula consisting of the olives mixed with a paste of wood ashes and freshly slaked lime. In the ordinary methods, however, a solution is made of the sifted ashes and lime, sometimes sodium carbonate taking the place of the ashes. In the ordinary factory preparations both ashes and lime are omitted, and either caustic soda or potash used. When removed from the lye, the olives are put in clear water, changed night and morning for three or four days, then put in brine. The early accounts of olive preparation show quite conclusively that great variation in strength of the caustic solution was inevitable, but fortunately the tendency to err was on the weaker side. It was not until the modern introduction of caustic preparations of soda and potash that standardization of the process was possible. Even with this possibility the practise remains largely empirical and is based upon the experience of the operator. Some still adhere to the use of weak solutions, taking considerable time to act upon the olive, whereas others use relatively strong solutions so as to hasten the process.