Olive oil now forms an article of export from Chili, being grown in most parts of that republic, particularly in the vicinity of St. Jago, where trees of three feet in diameter, and of a proportionate height, are common.  The olive was first carried from Andalusia to Peru in 1560, by Antonio de Ribera, of Lima.  Frezier speaks of the olive being used for oil in Chili, a century and a half ago.

The culture of the olive has been recommended for Florida and most of the Southern States of America.  Formerly, on account of its slow growth, the olive was not considered very useful; but some years since a new variety was introduced into France, and into some parts of Spain and Portugal, which yields an abundant crop of fruit the second year after planting.  They are small trees or rather shrubs, about four or five feet high.  The fruit is larger than the common olive, is of a fine green color when ripe, and contains a great deal of oil, The advantages accruing from this new mode of cultivating the olive tree, are beyond all calculation.  By the old method an olive tree does not attain its full growth, and consequently does not yield any considerable crop under thirty years; whereas the new system of cultivating dwarf trees, especially from cuttings, affords very abundant crops in two or three.  An acre of land can easily grow 2,500 trees of the new variety, and the gathering of the fruit is easy, as it can be done by small children.  At Beaufort, South Carolina, the olive is cultivated from plants which were obtained in the neighbourhood of Florence, Italy.

A gentleman in Mississippi is stated, by an American agricultural journal, to have olive trees growing, which at five years from the cutting bore fruit, and were as large at that age as they usually are in Europe at eight years old.  The olive then, it is added, will yield a fair crop for oil at four years from the nursery, and in eight years a full crop, or as much as in Europe at from fifteen to twenty years of age.

The lands and climate there are stated to be as well adapted to the successful cultivation of the olive for oil, pickles, &c., as any part of Europe.  Some hundreds of the trees are grown in South Carolina, and the owner expressed his conviction that this product would succeed well on the sea-coast of Carolina and Georgia.  The frosts, though severe, did not destroy or injure them, and in one case, when the plant was supposed to be dead, and corn was planted in its stead, its roots sent out shoots.  It is well known to be a tree of great longevity, even reaching to 1,000 or 1,200 years; so that, when once established, it will produce crops for a great while afterwards.  The expense of extracting the oil is also stated to be but trifling.