Common Name(s): European Olive

Synonym(s):

Family: Oleaceae

Native To: Mediterranean region and Africa

Native Habitat: Arid regions with long, hot growing seasons

Growth Habit: Medium evergreen tree

Flowering: Small, fragrant, cream colored flowers

Distinguishing Characteristics: This medium sized tree grows to heights of 40 to 50 feet with a spread a spread of about 30 feet or more. The gnarled pale gray trunk and branching pattern is quite attractive. The lanceolate leaves are about 2 ¼ inch long, opposite, soft and smooth, pale green on the upper, and silvery-white beneath. The small fragrant flowers are cream colored and form on a long stem arising from the leaf axils. The olive fruit is green when young maturing to a purple black color when ripe. The fruit is ovid, often pointed, and about ½ to ¾ an inch long. The olive contains a single thick, hard seed.

Natural History and Cultivation Notes: The genus name means oil-bearing, referring to the popular olive oil obtained from the fruit. Scientists have discovered seeds of this long-lived species in Spain that are 8,000 years old. Other archeological evidence suggests that the olive was being cultivated in Crete and Syria as long ago as 2,500 B.C. Now a popular crop in California, it was first introduced there by Catholic priests in San Diego in 1769.

Ethnobotany: This tree is grown extensively in the Mediterranean, Africa, Australia, and California for its prized fruit. The olive is either cured and pitted to eat plain or pickled when young to make green olives. The fruit is also highly valued for its oil, which is used extensively in cooking.

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