Olea europaea

The olive, botanical name Olea europaea (meaning "European olive"), is a species of small evergreen tree or shrub in the family Oleaceae, which includes species such as lilac, jasmine, forsythia, and the true ash tree. When in shrub form, it is known as Olea europaea 'Montra', dwarf olive, or little olive. The olive is found traditionally in the Mediterranean Basin, with wild subspecies further afield in Africa and western Asia. The olive is the type species for its genus, Olea, and lends its name to the Oleaceae plant family; its fruit is classed botanically as a drupe, similar to the cherry or peach. The olive has major historical, economic, and cultural significance in the Mediterranean region. It was first cultivated on the Greek island of Crete about 3500 BC and was widely prized for a variety of purposes, including as a fuel, fertilizer, ointment, lubricant, medical remedy, and food; the olive also held symbolic and spiritual importance and was used in religious rituals and public ceremonies. The olive is a core ingredient in Middle Eastern and Mediterranean cuisines, particularly in the form of olive oil, which is used primarily as a cooking medium, condiment, and preservative. The olive is cultivated in all countries of the Mediterranean, as well as in Australia, New Zealand, the Americas, and South Africa. Spain, Italy, and Greece lead the world in commercial olive production; other important olive-producing countries are Turkey, Tunisia, Syria, Morocco, Algeria, and Portugal. There are thousands of cultivars of the olive tree, which may be used primarily for oil, eating, or both; olives cultivated for consumption are generally referred to as "table olives". About 80% of all harvested olives are processed into oil, while about 20% are used as table olives.