Olive
The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean region, from Lebanon, Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its fruit, the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil.
The small white flowers, with four-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.
The fruit is a small drupe 1–2.5 cm long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested at the green stage or left to ripen to a rich purple colour (black olive). Canned black olives may contain chemicals that turn them black artificially.
The leafy branches of the olive tree, olive leaf as a symbol of abundance, glory and peace, were used to crown the victors of friendly games and bloody war. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the "eternal flame" of the original Olympic Games. Victors in these games were crowned with its leaves. Today it is still used in many religious ceremonies.
World production in 2002 was 2.6 million metric tons, of which Spain contributed 40% to 45%. In 2006 Turkey accounted for about 5% of world production, similar to the Spanish province of Jaen alone, well known for the biggest olive groves in the world.
Of the European production, 93% comes from Spain, Italy, Greece.
Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of black olives and has more varieties of olives than any other country. Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is extra-virgin (see below for an explanation of terms). About half of the annual Greek olive oil production is exported, but only some 5% of this reflects the origin of the bottled product. Greece exports mainly to European Union (EU) countries, principally Italy, which receives about three-quarters of total exports. Olives are grown for oil in mainland Greece, with Peloponnese being the source of 65% of Greek production, as well as in Crete, the Aegean Islands and Ionian Islands.
Among the many different olive varieties or cultivars in Italy are Frantoio, Leccino Pendolino, and Moraiolo. In Spain the most important varieties are the Picual, Alberquina, Hojiblanca, and Manzanillo de JaƩn. In Greece : Koroneiki. In France : Picholine. In California : Mission. In Portugal : Galega. The oil from the varieties varies in flavour and stability (shelf life).
In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin oils from Italy, Spain and Greece are sold at high prices, often in "prestige" packaging. A large part of US olive oil imports come from the EU, especially Spain. The US imported 28.95 million gallons of olive oil in 1994, a 215% increase from 1984. The US is Italy's biggest customer, importing 22% of total Italian production of 131.6 million gallons in 1994.
Pictures taken By Spera Gerardo at Pomarico (Italy)
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