Olea europaea

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Olea europaea

Olea europaea (pronunciation: /ˈoʊliə ˌjʊrəˈpiːə/), commonly known as the European olive, is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin.

Etymology

The term "Olea" is derived from the Latin word for "oil", reflecting the high oil content of the fruit. "Europaea" refers to its native distribution across Europe.

Description

The Olea europaea is an evergreen tree or shrub native to the Mediterranean, Asia, and Africa. It is short and squat, and rarely exceeds 8–15 m (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 cm (1.6–3.9 in) long and 1–3 cm (0.39–1.18 in) wide. The trunk is typically gnarled and twisted.

Cultivation and uses

The Olea europaea is cultivated for its fruit, known as the olive. Olives have been cultivated since ancient times and are used for a variety of purposes, including as food, for oil production, and in traditional medicine.

Related terms

  • Olive: The fruit of the Olea europaea, used in cooking, cosmetics, pharmaceuticals, and soaps, and as fuel for traditional oil lamps.
  • Olive oil: A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil.
  • Olive leaf: Olive leaves, both fresh and dried, have been used for centuries for medicinal purposes. They are still used today in modern herbal medicine.

External links

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