Note 1665 — BOOK XV. THE NATURAL HISTORY OF THE FRUIT-TREES.

Probably a member of the variety known to naturalists as the Olea fructu majori, carne crassâ, of Tournefort, the royal olive or “triparde” of the French. The name is thought to be from the Greek φαῦλος, the fruit being considered valueless from its paucity of oil.