| Name: | Black_olive | | Plural names: | Black_olives |
| Description: | The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to its wider distribution throughout the western Mediterranean. Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can be exceptionally long-lived, up to several centuries, and can remain productive for as long, provided they are pruned correctly and regularly.
The fruit of this plant is initially inedible, and must be treated before it can be eaten. It may be processed either while unripe, to produce "green olives", as with the martini olives stuffed with pimento, or when ripe, to produce "black olives", as are used on pizza, some Mexican food, and Mediterranean-style salads. |
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