OLIVE (Lat. olira, from Ok. Clain, olive). A plant of great economic value which has been in cultivation from prehistoric times, belonging to the genus Olen. of which there are some 30 species. The cultivated sorts originated from Olga Europro. The nativity of the olive is accredited to Southern Europe and Asia !Minor, and by some authorities to Syria. The tree is of great vitality, specimens being known which are said to be 1000 years old. It sometimes at tains a height of 40 feet; has opposite, leathery, grayish-green smooth evergreen leaves, and drupaceous fruits which vary in color from waxen yellow to black. The area for successful olive culture is restricted by its heat requirements more than by soil or moisture. It enjoys a dry climate, and will thrive on a thin soil and pro duce well if only the pomace is returned to the land from the nil press. Since this contains all the compounds derived from the soil, fertilization and cultivation increase the yield. The trees should be planted at least 33 feet apart each way, and if given the culture usually given prunes or plums will thrive well. The olive thrives best in dry climates like that of Syria and Assyria. It succeeds at the Cape of ttood ]lope. in Aus tralia, and in California, where it was introduced at an early date by the Spanish missionaries-, from which fact the variety most extensively cultivated in California has been called 'Mission.' Areas which were considered unfit for the in dustry have proved well suited to some of the early sorts lately imported from Spain and Italy, and the industry is an important factor in the horticultural resources of the State.
The tree is propagated either from twig-cut tings. sprouts or truncheons of old wood set in moist ground, or from gnarled, woody buds that form near the base of the trunk. Such plants begin to bear when from seven to nine years old, and yield crops either annually or in alter nate years, the crop reaching its maximum when the trees are about 30 years of age. The fruits are the chief commercial product of the olive.
They are used tor pickling. drying, and for oil production. In the Mediterranean countries this oil lakes the place of butter and the animal fats used by other nations in culinary operations. The wood of the olive tree is very hard, possesses a beautiful grain and color, and is used for ornamental cabinet work. Among the Greeks the olive Via':lered to Pallas Athene (Minerva), who was honored as the bestower of it ; it was alsn the emblem of chastity. A crown of olive twigs was the highest distinetion of a citizen who had merited well of his country, and the highest prize of the victor in the Olympic games. Au olive branch was also the symbol of peace; and the vanquished, who came to supplicate for peace. bore olive branches in their hands.
OtIvEs. F0011 VALU E. Two food products of considerable importance are made from olives, viz. olive oil or salad oil, and pickled olives. A third product, little known in the States, is the dried olive. much eaten in ("reeve and some other neighboring countries. Different varieties of olives vary greatly in size, ranging from less than 100 to over 400 to tho. pound. the majority, perhaps, ranging from 130 to 230 to the pound. The pit. constitutes about 20 per cent. of the fruit, but here a considerable range is also found. Both pulp and pit contain oil. The amount of oil in the pulp in Californian olives ranges from 13 to about SS per cent.: that in the pit from 0.36 to 1.52 per cent.
11hether used for oil-making or for pickling, the olive should be carefully gathered. The ripe fruit is used for oil-making and for pickling. the exact stage when it is best suited for this purpose being a matter which must be learned by exiterienee. The green fruit used for pickling should he gathered when full grown and just before it begins to color and soften. The pickled olives usually found in the American market are made from the green fruit. The pickled rips olives are also met with and may be recognized by their dark color.