zaitun

Zaitun is the term used in Indonesian and Malay for the olive, referring to both the olive tree (Olea europaea) and its fruit, as well as to olive oil produced from the fruit. The olive tree is evergreen and native to the Mediterranean region, where it has been cultivated for thousands of years for its fruit and oil, which are central to many regional cuisines and traditions.

Olive trees grow best in a Mediterranean climate with hot, dry summers and mild, wet winters. They tolerate drought and poor soils but require good drainage and sun exposure. Commercial groves are often managed through pruning and irrigation to optimize yield. Harvest typically occurs in autumn or winter, using methods ranging from hand picking to mechanical harvesters. Major producers include Spain, Italy, Greece, Turkey, Tunisia, and Morocco, with significant production in Portugal, the United States (notably California), Argentina, and Australia.

Olives for eating are cured to remove bitterness, using brine, water, dry curing, or fermentation. Olive oil is produced by crushing olives and extracting the oil, usually by mechanical pressing or centrifugation; extra virgin olive oil is the highest-quality, cold-pressed form. Oil and olives are used in cooking, dressings, and food preservation, with olive oil valued for flavor and culinary versatility.

Nutritionally, olives and olive oil are rich in monounsaturated fats, particularly oleic acid, and contain antioxidants such as vitamin E. In the context of a balanced diet, they are associated with several health benefits, though they are calorie-dense and should be consumed in moderation.

Culturally and economically, olives carry symbolism of peace and prosperity in many societies, and olive farming remains an important agricultural activity in many Mediterranean communities.