Olive

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Olive (O-liv)

The Olive (Latin: Olea europaea), is a species of small tree in the family Oleaceae, native to the Mediterranean Basin. The olive's fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil.

Etymology

The word "olive" comes from Latin ōlīva, which in turn comes from the Greek ἐλαία (elaía), ultimately from Mycenaean Greek e-ra-wa ("elaiva"), attested in Linear B syllabic script.

Description

The olive tree, 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, 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 olive is one of the "trinity" or "triad" of basic ingredients in Mediterranean cuisine, the other two being wheat for bread, pasta, and couscous, and the grape for wine. Olives are also used for their oil, one of the earliest oils to be extracted by humans. The oil is used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.

Related terms

  • 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 branch: A symbol of peace or victory deriving from the customs of ancient Greece and found in most cultures of the Mediterranean basin.
  • Olive drab: A color that is a representation of the color of the unripe olive fruit.

External links

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