Olea europaea
From Halbeeg, the open encyclopedia · Af-Soomaali
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Olea europaea is the scientific name of the olive tree, a member of the family Oleaceae. It is a small to medium-sized tree with foliage that remains green year-round (evergreen), typically reaching a height of 8–15 metres. It is cultivated for its fruit and for the oil produced from it, known as olive oil.
The tree grows in regions with hot, dry summers and cool, wet winters—the climate known as Mediterranean. It tolerates rocky soil and moderate drought, but cannot withstand severe cold.
Biological characteristics
The leaves are long and narrow, with a dark green upper surface and a white or greyish underside due to fine hairs that reduce water loss. The flowers are small and white, with many relying on wind pollination. The fruit is a drupe: soft flesh surrounding a hard stone containing the seed. When ripe, the fruit changes colour from green to dark purple or black.
Cultivation
Olive trees are usually propagated by cuttings or grafting, since trees grown from seed do not resemble their parents. The tree takes a long time to reach full production, but once established can live for centuries; very old trees are known in the Mediterranean region. The fruit is harvested by hand or machine and then pressed for oil.
Use and culture
The fresh fruit is bitter, so table olives must be processed in water or alkali to remove the bitterness. Olive oil is a significant part of Mediterranean cuisine and is also used in soap-making and cosmetics. The olive branch carries symbolic meaning in various cultures and religions as a sign of peace.