Page:The Olive Its Culture in Theory and Practice.djvu/43

Rh shrub or small tree. It carries to completion a great number of berries. It is well worth using for grafting and counts various varieties dependent on climate and soil.

First—Form—(putting aside height). The Razzo and Grossajo are most similar to each other. The Leccino most like the wild tree. Second—Form, size, fleshiness of berry. The Razzo resembles the Morajolo. The Grossajo "" Leccino. The Mignolo ""Wild Olive. Third—Shape of olive and its appearance. The Trillo resembles the Puntarolo.

Olives are better described by the characteristics of the tree than by the form or size of the fruit. Note how very much alike in this respect are the Grossajo and the Leccino. Pendoulier and Verdale, Cornicabra and Verdejo and how far apart they rank in rusticity, stature and oiliness. Looking at the form of the nut we find that it follows invariably that of the olive. Whence it appears not to be true as has been heretofore believed, that the berries which are roundish and enlarged at the extremity vary in form from the nut and are therefore more fleshy and oily than the pointed ones. Greater fleshiness only can increase the oiliness of the fruit and this is entirely independent of the shape it may assume. In truth the richest in oil are the olives of Group I, or the oil press olives, which resemble in form the Morajolo, the Mignolo and even the very wild olive, that is to say are pointed and not round. Hence we are led to believe,

First—That the greater the rusticity of the tree, the less the ramification of the branches and the greater the persistency of the berries.