BOOK XV. III. 7-9 



— rather indeed the attractive over-ripeness which 



it acquires with age tempts us to keep it ; but she 



did not desire us to be sparing in the use of oil, 



and she has made it universal even among common 



people because of the necessity of using it quickly. 



In the matter of this blessing also ^* Italy has won 



the highest rank of all the world, particularly in the 



district of Venafro and the part of it which pro- 



duces the Licinian oil, which causes the Licinian 



olive to be exceptionally famous. It is unguents 



that have given it this eminence, because its scent is 



so well adapted to them, but it has also been awarded 



to it by the palate with its more delicate judgement. 



Moreover no bird will touch the berries of the 



Licinian oUve. The remainder of the competition 



is maintained between the territory of Istria and 



that of Baetica on equal terms, while for the rest the 



provinces have an approximately equal rank, with 



the exception of Africa, whose soil is adapted for 



grain. This territory Nature has yielded entirely to 



the Corn-goddess, having all but entirely grudged 



it oil and wine, and having given it a sufficiency of 



glory in its harvests. The remaining statements 



prevalent concerning the oUve are fuU of error, which 



we shaU prove to be more prevalent in no other §§ lo, 1 1 1. 



department of Ufe. 



An oUve consists of a stone, oil, flesh and lees ; Propertieso/ 

 the latter constituent is a bitter fluid, which forms ^iy,^ojio/ 

 out of water and consequently there is very Uttle ot^ obtainiTig u, 

 it in dry situations but a large amount in wet ones. 

 The oil is indeed a juice pecuUar to the oUve, and 

 this can be speciaUy learnt from oUves in an unripe 

 state, as we have shown when treating of unripe xii. 130. 

 oUve-juice and grape-juice. The oil continues to 



