olive

The olive is a subtropical, broad-leaved evergreen tree (Olea europaea) belonging to the family Oleaceae, and its edible fruit is also called an olive. Both the fruit and its oil are integral to Mediterranean cuisine and are enjoyed globally.1

The olive tree, which can grow 10 to 40 feet tall, has leathery, lance-shaped leaves that are dark green on top and silvery underneath. It produces small, whitish flowers in late spring, which are wind-pollinated and can lead to fruit setting that is sometimes erratic, with trees bearing heavily in alternate years.1

Botanically classified as a drupe, the olive fruit contains one or two seeds within its stone. Olives reach their maximum oil content and weight six to eight months after flowering, at which point they are black. Fresh olives are inedible due to bitterness, which is neutralized through processing with alkali or salt.1

Olive oil, extracted from the fruit, is used in cooking, food preservation, and various industries, including textiles, cosmetics, and pharmaceuticals. Spain, Italy, and Greece are leading producers of olive oil. The oil is graded based on quality and production methods, with extra-virgin and virgin olive oils being mechanically extracted. Olive oil is a key component of the Mediterranean diet and is associated with numerous health benefits, including cardiovascular health and reduced risk of type 2 diabetes.2