34 



THE OLIVE 



wounds made by the pruning knife. It both ripens early and 

 resists cokl. TJie tree bears fruit at an early ao^e and in oreat 

 quantity, and gives a good quality of oil, but it needs water fertil- 

 izers and a loose, rich soil in oiiler to o;et the best result from it. 



The Verdaller or Vcrdava, Verdal of Bezier, Verdava of Jlont- 



pellier, Olca verdala of Gouan, L'olea media rotunda 



verdior of Tounifort, Verdajo of Tahlada; 



Si)tnlnr to Leeeino. 



Tablada says of this olive that in Spain it is generally used for 

 pickling, but that it also gives a good oil and ripens early. It will 

 resist even more cold than the Cornicabra, but is found in all parts 

 of the country. It requires a fertile soil and good cultivation, la- 

 tliough it Avill accommodate itself to less favorable circumstances, 

 but remember, in return it will only produce accordingly. It will 

 bear vigorous pruning. 



The' Wild 0/iv^\ (See Plate 11.) 



The Avild olive has twi^s verv robust, verv lono\ contorted, rio-id. 

 little ramified and with anole at insertion of about eiirhtv deu'rees. 

 The leaves are obovate and very Avide in proportion to length, are 

 l^ointed, extending in a spine shape. The lower side is not as white 

 as in the cultivated varieties. Even on wood that is scarcelv a vear 

 old, it buds abundantly. ' It retains an enormous quantity of fruit, 

 which hangs in bunches of three, four and five berries and which 

 cling with tenacity to the stem. The berries mature late, and when 

 fully ripe are black, and winey black. They are small (about .oL"> 

 of a gramme), rather round and sharp at free end. The fleshy part 

 is so thin as to be more like a. thin skin than real meat. On the 

 other hand the stone is very large, the seed well developed and often 

 double. It grows slowly and as regards the appearance of its 

 branches, it has a spiney look and is wonderfully strong against 

 vicissitudes of climate,, and in size it onlv reaches the heiolit of a 



