OLEACE^ 553 



Seed Germination. — If olive seeds do not receive some 

 treatment before planting, they will not germinate for a 

 year or more. This delay in germination is due to the thick, 

 stony covering, and to the oil present which inhibits water 

 penetration. The delay in germination has been overcome, 

 in part, by various means, such as soaking in warm water, 

 soaking in alkaline or acid solutions, cracking the stones, and 

 clipping the apex of the seed. The last method appears to 

 be the best. 



Propagation. — The olive is very easily reproduced vege- 

 tatively; in fact, cuttings of any kind will grow. For propa- 

 gative purposes use may be made of green cuttings with the 

 leaves on, of chips from old trunks, of young or old limbs, 

 and even of knaurs. Knaurs are knots or excrescences formed 

 upon the trunks of old trees. When limbs 2 or 3 inches in 

 diameter are used, they are cut into lengths of i or 2 feet, 

 each spHt lengthwise, and planted horizontally with the 

 bark up. Sprouts readily arise from the section of trunk, 

 and such sprouts may be allowed to continue their growth 

 where they are, or be made into green cuttings. 



Uses. — Olives are eaten either in the green or ripe state. 

 They are usually "pickled," and left whole, or "stuffed." 

 Olive oil is an important commercial product. The best 

 quaHty of olive oil, known as "Virgin oil," is made from 

 hand-picked fruit. The fruit is crushed so as not to break 

 the seed. The pulp is treated with water and again pressed, 

 yielding a product which is employed as salad oil. The 

 pressed pulp is again treated with hot water, and subjected 

 to high hydrauKc pressure; this process gives an oil known 

 as "olive oil foots." It is employed in the manufacture 

 of soaps, particularly castile soap, and as a lubricant. An 

 oil is also extracted from the seeds. It is much like that 

 from the pulp. 



