THE OLIVE IN ITALY. 663 



In the process of grafting sproats are taken from the base of the tree 

 and the operation performed as with other species of trees. 



The propagation of the olive by means of ovolo (eggs), called by the 

 ancients occhi (eyes), is the usual mode, because surer, quicker, and 

 cheaper than any other. Ovolo are woody excrescences on the lowest 

 part of the trunk and on the roots of the olivfe, and so called because of 

 a supposed resemblance to eggs. These are detached with a sharp 

 knife and put in the ground to the depth of 4 inches. This is done iu 

 November in warm districts, and in March where colder. When the 

 ovolo germinates, one shoot is preserved and the others cut off. The 

 preserved shoot is steadied against wind by a stake to which it is tied. 

 The plant thus started is removed after three or four years to the per- 

 manent olive- yard. 



In most cases the olive has to be grafted, as the young plants usually 

 take the wild type, aud consequently yield only small fruit. 



By cultivation a number of varieties of the olive have been obtained, 

 differing according to localities ; some distinguished by a greater or less 

 vigor of plant, some by drooping, and others by erect leaves, and more 

 especially by the form, size, and color of the fruit. The color varies 

 from green to red, and in some cases to a purple, nearly black. Profes- 

 sor Orphanides discovered in a grove of Attica an olive perfectly white, 

 and which was exhibited at the Vienna Exposition under the name of 

 Olea cucoearpa, or chionocarpa. Tavanti's work mentions twenty-one 

 varieties in Tuscany. Piconni observed sixteen in Liguria, and Caruso 

 fifteen in Sicily. 



The extent and kind of pruning depends upon the variety of the olive, 

 and must be performed with care. 



Composts of slow assimilation, such as horns, bones, woolen rags, etc., 

 are most used. 



OLIVB OIL. 



The quality of the oil depends greatly upon harvesting the olives at 

 the proper time. If this is done either too early or too late the product 

 has a fatty flavor and odor. 



Italian oil. — The oils of Lncca, Calci, a«d Buti are the best in the 

 world, and those of TJmbria and Liguria are but little inferior. The best 

 article is produced in moderately warm regions. 



Thus the oils of Italy are more esteemed than those of the Orient, 

 and of the former the oils of Pisa, Lucca, Arrezzo, Perugia, and San 

 Eemo are better than those of Sicily aud the Neapolitan provinces. 



While soil, climate, and the variety of the plant affect more or less 

 the quality of the oil, much more depends upon harvesting and pressing 

 the olives properly. This is done much better in central Italy than 

 farther south. 



Spanish oil. — Next to Italy comes Spain in extent of olive cultivation. 

 According to Mueller the production of oil in that country is about 

 1,135,750 hectoliters per year. It is chiefly cultivated in the basins 

 156a 18 



