Lib. 3 . Of the Hiftory of Plants, 
l l9j 
TheDefcriptiou. 
x nPHe tame or manured Oliue tree growethhigh and great with many branches, full of 
A long narrow leaues not muchvnlike the leaues of WiIIowes,but narrower and fraaller: 
the floures be white and very fmall, growing vpon clufters or bunches : the fruit is long and round, 
wherein is an hard ftone : from which fruit is prelfed that liquor which we call oy le Oliue. 
2 The wilde Oliue is like vnto the tame or garden Oliue tree, failing that the leaues are fome- 
thing fmaller : among which fometimesdogrow many prickely thornes : the fruit hereof is IefTer 
than of the former,and moe in number, which do feldome come to maturitie or ripenes in fomuch 
that the oile which is made of thofe berries continueth euer green, and is called Oile Omphacine, 
oroileofvnripe Oliues. 
The Place. 
Both the tame and the wilde Oliue trees grow in very many places of Italy, France, and Spaine, 
and alfo in the I (lands adioyning : they are reported to loue the fea coafts for mod do thinkc, as 
Columella writeth, that aboue fixty miles from the fea they either dy, or elfe bring forth no fruit: 
but the be ft, and they that do yeeld the moft pleafant Oyle are thofe that grow in the Ifland called 
Candy. 
The Time. 
' All the Oliue trees floure in the moneth of Iune : the fruit is gathered in Nouember or Decem- 
ber : when they be a little dried and begin to wrinckle they are put into the pre(Tc,and out of them 
is fqeezed oile, with water added in the prelfmg : the Oliues which are to be preferued in fait and 
pickle muft be gathered before they be ripe, and whileft they are greene. 
*[ The Ttjmes. 
The tame or garden Oliue tree is called in Greeke -b w«, and •ek*,'* »>e« in Lazine,0 lea fatiua, and 
Vrhdtu in high-Dutch, ^DelbflUttt : in lovv-Dutch , fi)h|fb00ttie : in Italian, Oliuo domeflico .- in 
French, oliuier : in Spanifh, Oliuo, and Oliuera : in Englifh, Oliue tree. 
The berry is called oltua : in Greeke alfo w« , in Spanifh, A^cjtwu : in French, Dutch, and 
EBglifh,01iue. 
Oliues preferued-in brine or pickle are called Colymhndcs. 
The wilde Oliue tree is named in Greeke, ’wm * , in \.3.U’i\e,olcitfjliieftris i Olcafler > Coti»us ) oku 
*r£thiopca : in Dutch, 80811) Oelbaum : in Italian ,Oliuofaluatico : in Spanifh, A^ehuche,A^amhul- 
heyro : in French, oliuier fauuage : in Englifh, wilde Oliue tree. 
The Temperature and Tertues. 
The Oliues which be fo ripe as that either they fall off themfelues, or be ready to fall, which are A 
named in Greeke, tfnmk, be modcratly hot and moift,yet being eaten they yeeld to the body little 
nourifhment. 
The vnripe oliues are dry and binding. 
Thofe that are preferued in pickle, called Colymhades, do dry vp the ouermuch moifture of the 
ftomacke, they remoue the loathing of meate, ftirre vp an appetite , but there is no nourifhment at 
all that is to be looked for in them, much leffe good nourifhment. 
The branches, leaues, and tender buds ofthc Oliue tree do coole, dry,andbinde,andefpecial- D 
ly of the w ilde Ol iue • for they be of greater force than thofe of the tame : therefore by reafon they 
be milder they are better for eye medicines, which haue need of binding things to be mixed with 
them. 
Thefamedo flay S. Anthonies fire, the fhingles,epiny Aides, night wheales, carbuncles, and ea- E 
ting vlcers : being laid on with honey they take away efchares,clenfe foule and filthy vlcers,and 
quench theheate of hot fwellings,and be good for kernels in the flanke : they heale Sc skin wounds 
in the head, and being chewed they are a remedie for vlcers in the mouth. 
TheiuyceanddecoAionalfoareofthe fame effe A : moreouer, the iuice doth flay all manerof p 
bleedings, and alfo the whites. 
The iuice is prelfed forth of the (lamped Teaues, with wine added thereto (which is better) or q 
with water, and being dried in the Sun it is made vp into little cakes like perfumes. 
The fweat or oyle' which iffueth forth of the wood whileft it is in burning healeth tctters,fcuTfs H 
and fcabs, if they be anointed therewith. 
The fame which is preffed forth of the vnripe Oliues is as cold as it is binding. j 
The old oile which is made of fweet and ripe Oliues, being kept long, doth withall become hot- K 
ter, and is of greater force todigeft orwafteaway ; and that oile which was made of the vnripe O- 
liue, being old,dothas yet retaine fome part ofhis former aftriAion, and isofa mixt faculty,that 
is to fay, partly binding, and partlyfligefting ; for it hath got this digefting or confuming faculty 
by age, and the other propertie of binding ofhis owne nature. 
MO 
