Page "Olive" Paragraph 56

There are thousands of cultivars of the Olea europaea olive tree.

In Italy alone at least three hundred cultivars have been enumerated, but only a few are grown to a large extent.

None of these can be accurately identified with ancient descriptions, though it is not unlikely that some of the narrow-leaved cultivars most esteemed may be descendants of the Licinian olive.

The Iberian olives are usually cured and eaten, often after being pitted, stuffed ( with pickled pimento, anchovies, or other fillings ) and packed in brine in jars or tins.

Some also pickle olives at home.