Olive

Olea europaea, the olive, is an evergreen tree or shrub native to the Mediterranean. It is cultivated for its fruit, the olive, and for olive oil produced from the flesh and pit. The tree typically grows 4–12 meters tall, with a gnarled trunk and a broad crown. Leaves are opposite and lanceolate, dark green above and pale beneath. Flowers are small and pale, arranged in panicles; fruit develops through late summer and autumn.

Olives are drupes that mature from green to purple-black. Harvest is done by hand, combing, or mechanical shakers. Olive trees tolerate drought and poor soils but prefer warm, dry climates with mild winters. They are propagated by cuttings or grafting, and thousands of cultivars exist, selected for oil content, flavor, or disease resistance. Pests include the olive fruit fly; Xylella fastidiosa is a notable bacterial threat.

Processing yields two main products: table olives and olive oil. Olives are cured or fermented to remove bitterness by brining, dry curing, or lye treatment. Oil is extracted by mechanical pressing or centrifugation, with flavors and grades ranging from extra virgin to lampante. Extra virgin oil is produced without refining and by cold extraction.

Uses and nutrition: Olives and olive oil are central to the Mediterranean diet, supplying monounsaturated fats, particularly oleic acid, and polyphenols. Regular consumption may support heart health, though high sodium content can be a concern for some cured olives. Culturally, the olive has long been a symbol of peace and wisdom and has a long historical record dating to ancient civilizations.