Tlx! BE l6. 
The Theater ofTlantu 
Chap,35. 14 39 
1. Olea futiva. The manured Ollive tree. 
2. Olea fylxiflris. The wild Ollive tree. 
forth in the fame manner that the other doe, and in as great plenty, yet much letter, and fcarfe comminn at any¬ 
time to ripeneffe even in the namrail places, but where they doe being ripe, they are final! with crooked^ointes 
and blacke: Of the Ollives hereof is fometimes made oyle, which is colder and more attringent inproperty then 
the other and hariher in tafte, and greeniih in colour, but the Ollives are much alfo refpefted and gathered to be 
The Place and Time. 
Both thefe grow in the warmer Countries onely, neither will they beare fruite in any cold climate, or rather 
fcarfe litre out their Winters: the manured as 1 faid before is wholly planted wherefoever it groweth, where 
according to the (oyle and climate come greater or letter Ollives, and more or leffeftore, (weeter oyle alfo or 
moreftrong in tafte. Many doe thinkc laith Columella, that the Ollivc tree will not grow, or at the lead not be*are 
fraite if it doe grow, above three fcore miles from the Sea. for from the Ides in the Meditetrencan Sea, as Zante 
and Congo,&c.is brought the fined and lwedteft oyle,and from Majorca, err. a fuller or fatter oyle ; from Pro. 
nine m Prance a ftronger and hotter tailed oyle, then either of them or fome others: the wilde Ollivc groweth 
naturally in Spaine,Portugall,Italy, and many other Countries. They flower in lane and Inly, and have not their 
fruite ripe unrill November, or ^December, and as Clttjitu \x\Griimdo not untill February, the wilde inlamiarj 
and after. Virgil fhewc-thin thefe Verfes that the Ollive being planted needeth no further drefling. 
Non nil a eft Olivis cultur<Lnequ$ ids 
Procurvam expeUantfalcem y rafirofque tenacel y 
Cum feme L bafermt arvit y anrafque t tile runt. 
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The Names. 
, manured Ollive is called in Greeke an A Olea fativa in Latine, the.wilde Ollive vyeaxzU, 
. and cLl ?^ ) is in Latin leafier, or Oleafylveftri, Connw y and Olea «/£ thiopica , as ‘P iofcor ides 
hath it: the fruite is called 6 ** 7 *, and Oliva in Greckc and Latine, and when they are neere ripe Drupx y and 
^Drupetes, and Colymbades when they are pickled or dryed to be eaten, yet the Greeks at this day call them 'Der - 
i matia, I he manner to make Oy!e as tjliattbiolw rclatech is thus: after the Ollives are gathered they are laid a 
little to wither, and afterwards ground in a Mill,and then put into a flrongpreffe, with fome hot water powred 
on them to yeelde out the oyle, which after it hath flood and is fettled, the pure oyle is drawne off from the foots 
or bottome and kept for life. The manner to pickle Ollives to hive them keepe their greene colour,is laith Mat- 
thtolw, to take fix pound of quicke Limetloncs made into pauther.which dilTplved in lo much water as may make 
it thinne,yon are to put thereto twelve pounds of fine lifted Oke allies, diffolvedjn as much water as will be luffi- 
cienc, into which you are toput 25. pounds of Irdh gathered grecne Ollives, and let them lye therein eight or 
tenhouresatthe molt, totakeoutvheirbitternelfe, (iirring them a little, and afterwards walked in many wa¬ 
ters, fhifted for five dayes together, which are laltly to be put into biine or pickle,wherein fome Fennel! fialkes 
and leaves have beene put into the boyling, and then put up into woodden or earthen vcffels, as you lift. The 
foote of the oyle is called Amurca in Latine. The gum faith Diofcoridcs, that the Ethiopian or wilde Ollive doth 
yeslde, is yellow, fomewhat like unto Scantmony, being in fmall droppes, and is hot or fharpe, biting upon the 
G SS S g S * tongue : 
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