The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea.
It is not known when olives were first cultivated for harvest. Among the earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.
The plant and its products are frequently referred to in the Bible and by the earliest poets. Traditionally, the olive fruit is blessed since Jesus' tear fell on one, while praying on Mount Olivet. The ancient agriculturists believed that the Olive would not succeed if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km) as the limit). Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are less severe.
Muhammad also mentions that the tree is blessed and recommends consumption and anointment of olive oil.
Olives are now culivated in many regions of the world such as Australia, New Zealand, and California. Considerable research has been done to support the health benefits of eating olives and olive oil (see external links below for research results).
Leaves
The leaves are opposite, oblong pointed, 4-10 cm long and 1-3 cm broad, dark greyish-green above and pale with whitish scales below.Flowers
The small, fragrant, cream-colored olive flowers are largely hidden by the evergreen leaves and grow on a long stem arising from the leaf axils. The olive produces two kinds of flowers: a perfect flower containing both male and female parts, and a staminate flower with stamens only. The flowers are largely wind pollinated with most olive varieties being self-pollinating, although fruit set is usually improved by cross pollination with other varieties. There are self-incompatible varieties that do not set fruit without other varieties nearby, and there are varieties that are incompatible with certain others. Incompatibility can also occur for environmental reasons such as high temperatures.Fruit
The olive fruit is a green drupe, becoming generally blackish-purple when fully ripe. A few varieties are green when ripe and some turn a shade of copper brown. The cultivars vary considerably in size, shape, oil-content and flavor. The shapes range from almost round to oval or elongated with pointed ends. Raw olives contain an alkaloid that makes them bitter and unpalatable. A few varieties are sweet enough to be eaten after sun drying. Thinning the crop will give larger fruit size. This should be done as soon as possible after fruit set. Thin until remaining fruit average about 2 or 3 per foot of twig. The trees reach bearing age in about 4 years.Habitat
The olive requires a long, hot growing season to properly ripen the fruit, no late spring frosts to kill the blossoms and sufficient winter chill to insure fruit set. Home grown olives generally fruit satisfactorily in the warmer coastal valleys of California. Virtually all U.S. commercial olive production is concentrated in California's Central Valley, with a small pocket of olive acreage outside Phoenix. The tree may be grown as an ornamental where winter temperatures do not drop below 12° F. Green fruit is damaged at about 28°, but ripe fruit will withstand somewhat lower temperatures. Hot, dry winds may be harmful during the period when the flowers are open and the young fruits are setting. The trees survive and fruit well even with considerable neglect. Olives can also be grown in a large container, and has even appeared in shows as a bonsai.Uses
The Olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more palatable.It is not known when olives were first cultivated for harvest. Among the earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.
The plant and its products are frequently referred to in the Bible and by the earliest poets. Traditionally, the olive fruit is blessed since Jesus' tear fell on one, while praying on Mount Olivet. The ancient agriculturists believed that the Olive would not succeed if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km) as the limit). Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are less severe.
Muhammad also mentions that the tree is blessed and recommends consumption and anointment of olive oil.
Olives are now culivated in many regions of the world such as Australia, New Zealand, and California. Considerable research has been done to support the health benefits of eating olives and olive oil (see external links below for research results).