aceituna

Aceituna is the Spanish term for the olive, the fruit of the olive tree (Olea europaea). The tree is evergreen and native to the Mediterranean region, where it has been cultivated for thousands of years for two primary products: table olives (aceitunas de mesa) and olive oil. The fruit is small and oval with a hard stone, and its flavor ranges from mild to very pungent, depending on variety and processing.

Olives are categorized by use. Table olives are cured or brined to remove bitterness and develop flavor, with numerous regional styles and textures. Common curing methods include brine, dry curing with salt, and lye treatment, followed by packing in oil or water. Oil olives are harvested when ripe and pressed or extracted to produce olive oil, with processes ranging from traditional stone presses to modern centrifugation. Extra virgin olive oil is obtained by cold pressing with no refining.

Cultivation and varieties. Commercial growers use numerous cultivars to balance yield, oil content, and flavor. In Spain, widely grown varieties include Arbequina, Picual, and Hojiblanca; Greece and Italy produce popular types such as Kalamata and Frantoio. Climate, soil, and management practices influence fruit quality and oil profile.

Nutrition and cuisine. Olives are high in monounsaturated fats, particularly oleic acid, and provide vitamin E and polyphenols. They are calorie-dense and typically consumed in moderate portions as part of the Mediterranean diet, in dishes, as antipasti, or pressed into olive oil for cooking and dressings.

Production and economy. Spain is among the largest producers of both olives and olive oil, followed by Italy, Greece, Turkey, and other Mediterranean countries. Olives hold culinary, cultural, and economic significance in many regions.