The olive is of slow growth; trees 80 years of age measure only from 27 to 30 inches in circumference at the lower part of their trunks.  An olive tree is mentioned by M. Decandolle as measuring above 23 feet in circumference, which, judging from the above inferences, may be safely estimated at 700 years old.  Two other colossal olives are recorded, one at Hieres, measuring in circumference 36 feet, and one near Genoa, measuring 38 feet 2 inches.  The produce in fruit and oil is regulated by the age of the trees, which are frequently little fortunes to their owners.  One at Villefranche produces on an average, in good seasons, from 200 to 230 pounds of oil.  The tree at Hieres, above-mentioned, produces about 55 imperial gallons.

The olive is found everywhere along the coast of Morocco, but particularly to the south.  The trees are planted in rows, which form alleys, the more agreeable because the trees are large, round, and high in proportion.  They take care to water them, the better to preserve the fruit.  Oil of olives might be here plentifully extracted were taxation fixed and moderate; but such has been the variation it has undergone, that the culture of olives is so neglected as scarcely to produce oil sufficient for domestic consumption.

Olive oil might form one of the most valuable articles of export from Morocco.  It is strong, dark, and fit only for manufacturing purposes.  This is, perhaps, not so much the fault of the olive as of the methods by which it is prepared.  No care is taken in collecting the olives.  They are beaten from the trees with poles, as in Portugal and Spain, suffered to lie on the ground in heaps until half putrified, then put into uncleaned presses, and the oil squeezed through the filthy residuum of former years.  Good table oil might be made, if care were taken, as in France and Lucca, to pick the olives without bruising them, and to press only those that were sweet and sound.  But such oil would ill suit the palate of a Maroqueen, accustomed to drink by the pint and the quart the rancid product of his country.

The olive is the great staple of Corfu, which has, in fact, the appearance of an extensive olive grove.  It produces annually about 200,000 barrels.  Olive oil is also produced for the purposes of commerce, and for local consumption, by France, Algiers, Tuscany, Spain, Sardinia, Portugal, Madeira, and South Australia.

Olive plantations are extending considerably both in Upper and Lower Egypt.  Large quantities of trees were planted under the direction of Ibrahim Pasha.

The olive tree might be expected to be quickly matured at the Cape.  The native olive, resembling the European, is of spontaneous growth and plentiful, so that if the Spanish or Italian tree were introduced, there is no doubt of its success.  The wood of the olive is exceedingly hard and heavy, of a yellowish color, a close fine grain, capable of the highest polish, not subject to crack nor to be affected by worms.  The root, in consequence of its variety of color, is much used for snuff-boxes and similar bijouterie.