Olives
Olives (Olea europaea)
Olives (pronounced /ˈɑːlɪvz/), scientific name Olea europaea, are small, oval fruits with a hard stone and bitter flesh, green when unripe and bluish-black when ripe. They are native to the Mediterranean region and are a primary component of the Mediterranean diet.
Etymology
The word "olive" comes from Latin olīva, which in turn is derived from the Greek ἐλαία (elaía), ultimately from Mycenaean Greek e-ra-wa ("elaiva"), attested in Linear B syllabic script.
Description
Olives are the fruits of the olive tree (Olea europaea), a species in the family Oleaceae. The tree is an evergreen shrub native to the Mediterranean, Asia, and Africa. It is short and squat, and rarely exceeds 8–15 m (26–49 ft) in height.
Cultivation and uses
Olives are cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, and California and in areas of Argentina, and Saudi Arabia. The fruit is harvested in the green to purple stage for different uses. Olives have a high oil content, and are also used for olive oil production.
Health benefits
Olives are rich in healthy monounsaturated fats and are packed with antioxidants that may reduce inflammation and decrease the risks of chronic illnesses, such as heart disease and cancer. They also contain nutrients like vitamin E, iron, copper, and calcium.
Related terms
- Olive oil: A liquid fat obtained from olives, used in cooking, cosmetics, and soaps.
- Olive branch: A symbol of peace or victory deriving from the customs of ancient Greece.
- Olive tree: The tree that produces olives.
External links
- Medical encyclopedia article on Olives
- Wikipedia's article - Olives
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