oap is made by mixing the oil with potash.

The wild olive is indigenous to Syria, Greece, and Africa, on the
lower slopes of Mount Atlas. The cultivated species grows
spontaneously in Syria, and is easily reared in Spain, Italy and the
South of France, various parts of Australia and the Ionian Islands.
Wherever it has been tried on the sea-coasts of Australia, the success
has been most complete. There are several fine trees near Adelaide,
some of them fourteen feet high, bearing fruit in abundance.
Unfortunately no one has attempted to cultivate the plant on a large
scale, but in a few years Australia ought to suply herself with olive
oil.

The olive tree is also grown in Hong-Kong.

There are five or six varieties of _O. Europoea_, or _sativa_, grown in
the south of Europe, of which district they are for the most part
natives.

The entire exports of olive oil from the kingdom of Naples have been
estimated at 36,333 tuns a year, which, taken at its mean value when
exported at L62 per tun, is equivalent to the annual sum of
L2,252,646.

There are one or two distinct species, natives of the East Indies and
the Cape of Good Hope. This genus of plants, besides their valuable
products of oil and fruit, are also much admired for the fragrance of
their white flowers. There is a yellow-blossomed variety, native of
China, _O. fragrans_, the Lan-hoa of the Chinese, which is used to
perfume their teas.

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 calcula