Storage of olives before processing, before December 10, 1925

Photograph of the storage of olives before the processing step, before December 10, 1925. Rows of large, cylindrical tanks filled with olives simmering in an alkaline solution can be seen at center with long faucets extended over them. After every two rows of tanks lies a wooden walkway with thin, wooden handrails at their sides. The ceiling with intersecting wooden supports extending across it seems to stand low to the floor. Photoprint reads "Storage of olives before the processing step. Olives are placed in a mild alkaline solution lasting about a week. During this process, the olives develop a bland, nut-like and very rich flavor due to the presence of the natural olive oil content of the fruit. Fruit also assumes the uniform dark brown color at this stage".