olivos

Olivos, or olive trees, refer to the evergreen tree Olea europaea and to the groves cultivated for olives and olive oil. Native to the Mediterranean basin and western Asia, they have been cultivated for thousands of years and remain a cornerstone of rural landscapes in many regions. The tree is usually 4–12 meters tall, with a twisted trunk, narrow leaves with a silvery-green upper surface and a lighter underside. It flowers in spring with small white or creamy blooms, and the fruit, the olive, develops over the following months, maturing from green to purple-black.

Cultivation: Olive trees prefer full sun, well-drained soil, and mild winters. They are drought-tolerant but productive with adequate water; irrigation is common in modern orchards. They have long lifespans and may bear fruit for many decades. Harvest methods include handpicking, combing, and mechanical shaking, with harvest timing depending on desired table or oil quality. Olives destined for oil are usually processed by crushing and pressing soon after harvest; varieties differ in oil content and flavor profiles, including popular cultivars such as Arbequina, Picual, Koroneiki, and Frantoio. Table olives require curing to remove bitterness.

Global production is concentrated in the Mediterranean arc, with major producers Spain, Italy, Greece, Turkey, and Tunisia, among others. Olive oil is a key ingredient in many cuisines and holds cultural and economic significance in producing regions.

Ecology and management: olive trees face pests such as the olive fruit fly and diseases like Verticillium wilt and olive knot; integrated pest management and pruning are common practices to maintain yields and health.