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olive
Subtropical, broad-leaved, evergreen tree (Olea europaea) and its edible fruit. The edible olive was being grown on the island of Crete c.3500 BC, the Semitic peoples apparently were cultivating it as early as 3000 BC, and it was used by the ancient Greeks and Romans, after which olive growing spread to all the countries bordering the Mediterranean. Today olives are grown primarily for olive oil, which has in recent decades become highly popular in N. America, valued both for its distinctive taste and fragrance and for healthful properties that have become widely known. Fresh olives must be treated to neutralize their extreme bitterness before they can be eaten. The olive family (Oleaceae) comprises about 900 species in 24 genera of woody plants. Native to forested regions, members of the olive family grow worldwide except in the Arctic, as evergreens in tropical and warm temperate climes and as deciduous trees in colder zones. Ash trees yield hardwood timber; horticultural favorites include lilacs, jasmines, privets, and forsythia. Many members of the family are cultivated for their beautiful and fragrant flowers.
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