The Olive Tree. 133 



"became common In statuary, it was selected by the Greeks for 

 the images of their gods. Three statues of Minerva were preserv- 

 ed in the citadel of Athens, which exemplified the progress of this 

 admirable art; the first, made of olive wood, and of rude work- 

 manship, was said to have fallen from heaven; the second, of 

 bronze, was consecrated -after the victory of Marathon; the third, 

 of gold and ivory, was one of the miracles of the age of Pericles. 

 From its resinous and oleaginous nature, the olive wood is emi- 

 nently combustible, and burns as well before, as after it is dried. 

 The value of its fruit renders this property unimportant. This 

 tree may be multiplied by all the modes that are in use for the 

 propagation of trees and requires but little care in the cultivation, 

 and produces fruit once in two years. This fruit, the modern 

 Greeks, during Lent, eat m its ripe state, without any prepara- 

 tion, but a httle pepper, or salt and oil. 



We receive it from the south of France, from Spain and Por- 

 tugal, pickled in the following manner. It is gathered unripe, and 

 suffered to steep in water some days, and is afterwards put into 

 a lie of water and barilla, or kali, with the ashes of olive stones, 

 or with hme. It is then bottled or barrelled with salt and water, 

 and in this state do we meet wuth it at the deserts of our most 

 wealthy tables, where fashion has done much in having introduc- 

 ed and given a fondness for olives, which seems to be an acquired 

 taste; however, they are grateful to the stomach and are consid- 

 ered good to promote digestion and appetite. 



But olives are chiefly cultivated for the sake of the oil that they 

 produce, which is not a profitable article of commerce, but forms 

 a principal one of food to the inhabitants of the places where these 

 trees are found. This oil is contained in the pulp only, as before 

 observed, whereas other fruits have it in the nut or kernel. It is 

 obtained by simple pressure, in the following manner. The olives 

 are first bruised by a millstone, and afterwards put into a sack, 

 and then into the trough of a press, for the purpose, which, by 

 means of turning a strong screw, forces all the strong hquor out, 

 which is called virgin oil. It is received in vessels half filled with 

 water, from which it is taken off, and set apart in earthen jars. 

 Several coarser kinds are obtained afterwards, by adding hot wa- 

 ter to the bruised fruit. 



The oil of olive seems to have been of great utihty to the an- 

 cients, since Aristffius, son of Apollo, by Cyrene, was regarded 

 as a rural deity, for having taught mankind to extract it, and also 

 to make honey, cheese andbutter. The wrestlers were anoint- 

 ed with it; and it was made a substitute for butter, which among 

 ithe Romans was used as a medicine. 



