The ancient Egyptians as a part of the fruit of their conquests obtained the olive during the 19th dynasty. Mummies, dating from the 20th to the 26th dynasty, have been found surrounded by garlands of olive leaves. From Egypt it spread into northern Africa. It is said to have been taken to Greece by Cecrops, the founder of Athens. The legend states that in the reign of Cecrops both Poseidon and Athena contended for the possession of Athens. The gods resolved that whichever of them produced a gift most useful to mortals should have possession. Poseidon struck the ground with his trident and straightway a horse appeared. Athena then planted the olive. The gods gave the city to the goddess from whom it was called Athenae. Pindar says that all the slopes of Olympus were soon covered with it, and that the Athenians used to crown the victors in the Olympian games with its branches. Later it was used to crown their warriors and wise citizens. The method of oil extraction was also obtained from outside. The Greeks are supposed to have had the wild olive, Oleaster, previously, but the fruit of this is valueless. They are the first European people to have cultivated the olive. Its cultivation spread to the surrounding countries, where the Greeks founded colonies, Sicily, the coast of Italy, and Gaul, these forming nuclei for its spread into the adjacent lands. Pliny states, however, that the olive was not introduced into Italy until 627 B.C., and that it reappeared in Gaul in 600 B.C., being carried to the latter country by the Phenician colony that founded Marseilles. The olive was carried later by the Romans into the countries in which they settled, Spain being the most notable, but it was also carried into the Iberian peninsula by the Arabs. The Greeks and the Romans cultivated it on the northern side of the Mediterranean, the Tyrians on the southern side, the Arabs finding it there and carrying it with them into Spain when they settled in that country. The double origin of the olive, Greco-Roman and Semitic, in this latter country is borne out by the names bestowed on the olive. In southern Spain the tree is called _aceituno_, the olive fruit _aceituna_, and the oil _aceite_, the name evidently derived from the Arabic name _zeitoun_, this in turn being derived from the Hebrew _zeit_. In northern Spain both Arabic and Latin names are used, the tree is called _olivo_ or _oliveira_, whereas the fruit and oil have the Arabic derivative names _aceituna_ and _aceite_ respectively, but the oil used in the church and in painting is called _oleo_. In Portugal similar conditions prevail, the cultivated olive is called by the Greco-Latin name _oliveira_, whereas the wild olive is called by the Arabic name _zambugeiro_, the fruit _azeitona_, and the oil _azeite_.