National Geographic : 1929 Mar
©E.M.Newman SPAIN'S GRAY-GREEN OLIVE ORCHARDS PRODUCE NEARLY A BILLION AND AHALF POUNDS OF FRUIT Millions of acres are devoted to the cultivation of the olive and great quantities of the fruit are exported (see Color Plate XXII). The best grades are pickled in brine and then bottled, mostly for foreign consumption. The smaller olives are packed incasks. Some ofthem are exported and some consumed at home. It is probable that the olive tree was introduced into southern Spain by the Phoenicians. These orchards are near Granada.