Black olive fruit tree


Black olive fruit tree

The olive fruit,, (Olea europaea), is the fruit of the olive tree. It is also known as the olive, and specifically, the "king of fruits" (). Historically, the olive has been one of the most economically important trees in the Mediterranean, and the most widely grown tree. Olive oil is one of the two most common tree fruit oils, accounting for the majority of the tree fruit oil production. Olive oil is the main product of cultivation, with production ranging from a low of around to a high of.

In North America, commercial production of olive oil is rare and limited to small-scale production in areas with warmer climates.

The fruit has no need for pollination, the seeds are mostly viable, although they require a time period of around 6 months for pollination to take place.

Olive trees, of both the wild and cultivated forms, can live for more than two thousand years, although they are often felled once they reach adulthood. The average life span of an olive tree is between 300 and 800 years, although it may survive for up to 2,000 years. However, some areas, such as the Sierra Nevada de Granada in Spain, may produce trees for more than 2,000 years. The oldest known wild olive is a specimen of the Dalmatian type, which lived and died in the first half of the 16th century. The fruit of wild olive trees (sometimes also called oleaster or wild olive) are of much lower quality than cultivated olive fruits. The fruit is much smaller and its oil has a lower quality than olive oil. The difference in quality may be attributed to a higher tannin content (polyphenol) which is a negative attribute in olive oil. Polyphenols contribute to the bitterness of some green olives and leaves. Olive oil is rich in monounsaturated fats.

Olive fruits ripen from green to yellow, which leads to a gradual softening. Once the fruit has lost its moisture, it is ready to be harvested. The olives are picked by hand and placed into a machine that cracks the pits from the olives, after which the flesh is squeezed to extract the oil. The ripe olives are then processed into their respective oils (pulp, oil, or dried). Some of the available varieties and cultivars of olives are known by a series of geographic or botanical designations including agro-type (botanical cultivar) and harvest year, followed by the specific variety of cultivar.

In the Middle Ages, the spread of the olive into most areas of the world that are suitable for agricultural cultivation took place during the 11th century. Today, olive cultivation is the third most important crop in the Mediterranean. However, since the world population is in an accelerated rate of growth, a shortage of arable land is seen, leading to further crop expansion. Olive oil is the second most important product after wheat, in countries that produce both wheat and olive oil.

A number of studies indicate that olive oils have a good antioxidant effect, when applied topically, as an antioxidant.

Cultivation

Nutritional value

Being one of the oldest cultivated tree fruits, the olive is an essential food source for many people. The tree is capable of enduring harsh environmental conditions and disease.

Olive fruit contains high levels of antioxidants, primarily due to the high amounts of polyphenols contained in the fruits. The highest amount of polyphenols is found in the pulp, which makes up around 75% of the weight of an olive fruit. The fruit of the olive is also one of the richest sources of vitamin E in the human diet. Olive oil is high in monounsaturated fatty acids.

Minerals and vitamins

Olive fruit is also a good source of several nutrients such as potassium, magnesium, calcium, vitamins A and E, iron, manganese, and vitamin C. An entire ounce of olives contains

3.8 ,grams of fiber.

A 2011 review of the literature shows that a 100 gram serving of fresh olives, in addition to being a healthy snack, may have anti-inflammatory effects and may have a cancer-preventive effect.

Nutrition

The nutritional content of olive oil varies among countries due to factors including soil quality, rainfall and altitude. Olive oil from Spain, Greece, and Italy contain significantly higher concentrations of vitamin E than that of olive oil from other areas of the world, due to the large amounts of alpha-tocopherol that these regions receive from strong winds in the Atlantic Ocean. Furthermore, olive oil from northern Italy is much higher in polyphenols than that of olive oil from southern Italy. High polyphenol content improves the quality of olive oil. Olive oils from Sicily are very rich in polyphenols, due to high levels of rainfall and the volcanic soils of the area.

Health benefits

The olive oil and


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