52 



The leaves are very numerous, and the cover of the tree thick; they are, 

 besides, drawn up, presenting out their under surface, so that when seen 

 at a distance the tree has a very peculiarly whitish appearance. 



Fruits gathered up at the base of two-year old branches; almost exclu- 

 sively on drooping, seldom on dressed, branches; often in groups of two 

 and three; peduncle long, of middling thickness, entering the fruit in a 

 rather deep depression; stigma little apparent in an umbiiic little marked 

 at the point of the fruit; olive of medium size (length one and one fourth 

 to two and one fourth centim., width one to one and one half centim.), 

 flattened out at the insertion; of cylindro-conical shape, but slightly bulged 

 on one side; little elongated and ending abruptly by a prominent and well 

 delineated point, hence the characteristic name of pointue (pointed) under 

 which it is known in certain localities. The fruit changes from green to 

 red, and finally becomes, at maturity, of a bluish-black color, with a few 

 spots of dark red; it is dimly dotted, hard when ripe, and very hoary; thin 

 skin; pulp whitish, colored by dirty red and not abundant juice; pit pretty 

 large, of the general form of the olive, with wrinkled surface, and a very 

 sharp point; tree of second maturity. 



OBSERVATIONS. 



The Oliviere is one of the most ancient varieties of olive trees, cultivated 

 in certain parts of Languedoc. Amoreux states this fact in his Traite de 

 V Oliviere, published at the end of the last century: " The Ouliva pounchuda 

 is one of the most common around Montpellier, and it is almost the only one 

 to be seen about Narbonne, and throughout Languedoc as far as Beziers." 



There are but few of these large plantations remaining to-day, but the 

 Oliviere, either alone or mingled with other varieties, may be found in 

 almost every place where the land owners have preserved trees enough for 

 their supply of oil, so that if the Oliviere cannot be considered the most 

 cultivated variety, it is the most widely spread in Languedoc. It exists 

 also in Provence, in Roussillon, in Algeria, and in certain parts of Italy and 

 Spain. 



The Oliviere is a very hardy tree of great longevity, sturdy, and with- 

 stands without much injury the most severe frosts. This opinion is shared 

 by Rozier Laure, who, considering this variety as sensitive to cold, has 

 undoubtedly made his observations in damp regions, where it was com- 

 monly met with in former times. 



The Oliviere grows to perfection only in a rather rich soil. In soils that 

 are too dry or too poor quality, its vigor lessens; its production is affected, 

 and it becomes then inferior to more robust varieties. In suitable ground 

 the Oliviere is very productive, it bears abundantly and most every year. 



The quality of the oil expressed from the Oliviere varies greatly accord- 

 ing to the nature of the soil where it is grown; good when grown in gravelly 

 or light soil; the oil is, on the other hand, turbid, that is, full of sediment, 

 when coming out of damp or rich lands. In the latter case it is little liked 

 for table use. Owing to its vigor the Oliviere withstands without much 

 inconvenience severe pruning and even the heavy amputations to which it 

 is at times subjected. The old wood gives new shoots easily and can very 

 well be grafted. Most of the hardy varieties, however, possess the same 

 qualities. 



