Hartmann, Hudson T. Pomology Extension, University of California, Davis, California.
- Growth of trees
- Harvest and oil production
- Links to Primary Literature
- Additional Readings
Any plant of the genus Olea in the order Lamiales (alternatively Scrophulariales), especially O. europaea, which is cultivated for its drupaceous fruit. Olea europaea is a small to medium-sized evergreen tree (Fig. 1). Olive fruits, both ripe (black olives) and unripe (green olives) [Fig. 2], can be eaten after processing as table olives, and they are of high oil content. The olive oil that is extracted from the fruits can be used on salads, for cooking, for body lotions, or for medicinal purposes. Historically, the olive tree is an ancient cultivated plant, having been domesticated by early civilizations in the eastern Mediterranean regions. Olive culture later spread to all of the Mediterranean countries and subsequently, during the age of exploration, to South America, California, South Africa, and Australia. The major olive-producing countries are Spain, Italy, and Greece, which provide about 60% of the world's olives. Olives are grown commercially in the United States only in California, and they are used primarily as table olives. See also: Evergreen plants; Fruit; Fruit, tree; Lamiales; Scrophulariales
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Its dedicated editorial team is led by Sagan Award winner John Rennie. Contributors include more than 9000 highly qualified scientists and 42 Nobel Prize winners.
MORE THAN 8500 articles and Research Reviews covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 17,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information