The Olive. Katherine Golden Bitting

pleasing odor, and are axillary in compact racemes. The fruit, a fleshy pendulous drupe, is very abundant. It is oval, obovate, or globular in shape, about the size of a pigeon’s egg, dull greenish yellow even when full size but unripe, then gradually becomes yellow, red, and finally turns a glossy purplish black or black when ripe. In ripening, the side exposed to the sun reddens, then gradually the whole fruit changes from red to purple, then black. As fruit of all degrees of ripeness are developed at the same time, the tree furnishes an extremely beautiful combination of colors, the various greens of the leaf and fruits forming a background for the splotches of red, purple, and black formed by the ripening fruit. The fruit is peculiar in two respects, first, in that it contains in addition to the ordinary constituents of fruits an abundance of edible oil, consequently making it a valuable food; second in that it contains a bitter substance which does not disappear on maturity, so that the fruit cannot be eaten at any stage in its development without preliminary treatment for the elimination of this substance. The stone is two-celled, many times only one seed developing.

       Climatic Requirements

      The olive requires rather warm temperature, light humidity, and absence of heavy frosts. It can withstand temperatures of -7 to -8 degrees C. or even lower if not too prolonged, and if the change to higher temperature be gradual. Moist cold is more unfavorable than dry. The altitude at which it will grow depends on the local climate. The climate of the countries bordering on the Mediterranean and that of California are particularly favorable.

       Varieties

      The wild olive Oleaster is said to have been the original form, called by Linnaeus Olea europaea sylvestris, later by De Candolle Olea europaea oleaster and the cultivated form Olea europaea sativa. The reason for this belief is said to be the oleaster seeds reproduce trees true to type, whereas the seeds of sativa produce trees having the characteristics of oleaster but, though oleaster under cultivation becomes modified in various ways, it does not produce fruit like sativa. Whichever form was the original, the subjection to cultivation for over 4,000 years, under the varying conditions of soil, climate, and methods of cultivation, has produced many varieties. Many of these doubtless are the result of accidental modifications, more or less fixed by successive cultivations. At the present time there are certain well-defined varieties which are cultivated, and of which the characteristics are well known, so that varieties may be selected according to the purpose desired, whether for the preservation of the fruit green, half ripe, or ripe, or for extraction of oil.

      Of the large number of varieties introduced into California, Wickson reports analyses made by the State university on 57 varieties. Of these only a comparatively few were retained as worthy of cultivation, chief among these being the Mission olive, the one planted originally in California in the old mission gardens. Wickson states there are several sub-varieties of this form.

       Propagation

      The olive is propagated by means of seeds, cuttings, grafting, and budding. Propagation by seeds is seldom done in this country, as it is so much slower and more troublesome than by cuttings, aside from the fact that the desired variety may not result. The pulp has to be removed, which is done usually by allowing the fruit to rot or by softening with an alkali. Unless removed from the stone, the seed may not develop for two years, otherwise the seed usually sprouts the first year.

      Propagation by cuttings is the commonest and easiest method, as the cuttings root readily, and either old or new wood may be used so that the cuttings may be large or small. Cuttings sent from Europe are usually in the form of truncheons, and these may be cut into pieces like firewood and will root.

      The story is told of a grove in Morocco in which the trees exhibited a peculiar arrangement. The reason given for this was that a king and his army on the way to the Sudan had encamped for the night, and stakes or pickets to tie the horses had been cut from a grove near by. The pickets were left and had developed into trees. This seems probable enough when it is considered that pieces of branches are taken, one end whittled to a sharp point and driven into the ground, and that these pieces will take root and develop. An olive company in California has recently transferred 3000 trees, 26 years old, from San Joaquin County to Oroville and Marysville. The trunks were sawed off about 18 inches above the ground, and the roots 12 inches from the stump. In a planting made 6 years previously the same method was used and resulted successfully.

      Where trees are found undesirable for some reason, resort is had to budding or grafting. By these means the undesirable trees are not a complete loss, and results are obtained sooner. Many times varieties are obtained from Europe which on developing are not found suited to the conditions in this country; these plants may be used as stock for desirable varieties or some desirable variety is obtained which may be propagated rapidly by these means.

      The pruning must be done by persons of understanding, as the fruit is borne only on the two-year portion of the branches, and provision must be made to cut excessive growth in the season of too heavy development and stimulate in the season of poor development. The pruning thus regulates the growth of the branches which two years later will control the production of the fruit.

      Pruning of very large branches is sometimes done to admit more light and heat to the darker, cooler parts of the tree. The small branches thus provided in turn furnish nursery stock. Pruning is done in late winter and early spring. From March to October no pruning is done, but the trees are carefully tended through cultivation, irrigation, and fertilization.