Olives

Olives are the fruit of Olea europaea, an evergreen tree native to the Mediterranean region. Cultivated for thousands of years, olives are used primarily for two products: olive oil and table olives. The trees tolerate heat and drought and are typically grown in well-drained soils along sunlit slopes. Harvesting occurs in autumn to winter, depending on variety and intended use.

Olives range in color from green to dark purple or black as they ripen. They are bitter when fresh and must be cured to be edible. Curing methods include brine, lye, water, or dry-salt techniques. Oil olives are pressed to produce olive oil, with extra virgin and virgin grades defined by acidity and quality.

Olive oil is rich in monounsaturated fats, especially oleic acid, and contains polyphenols that contribute to flavor and potential health benefits. Table olives provide dietary fiber and minerals but are often high in sodium after curing. Both products are versatile in cooking and cuisine, used as dressings, dipping, sautéing, and flavoring.

Global production centers on the Mediterranean basin, led by Spain, Greece, and Italy, with Turkey, Tunisia, and other countries contributing. Cultivation relies on pruning, irrigation in some regions, and various harvesting methods, from hand-picking to mechanical shaking. Olive trees face challenges from pests and diseases such as the olive fruit fly and Xylella fastidiosa, and are affected by climate change.