GOURMET-Olive oil

Olive oil

The olive tree, with the botanical name Olea europaea, which means "European olive tree", is a species of tree or small shrub in the Oleaceae family, traditionally found in the Mediterranean basin.

When in shrub form, it is known as Olea europaea 'Montra', dwarf olive or small olive. It is cultivated in all Mediterranean countries, as well as in Australia, New Zealand, North and South America and South Africa.[2][3] It is the type species of its genus, Olea. The tree and its fruit give their name to the Oleaceae family of plants, which includes species such as lilac, jasmine, forsythia and true ash.

The fruit of the olive tree, also called "olive", has great agricultural importance in the Mediterranean region as a source of olive oil; It is one of the basic ingredients of Middle Eastern and Mediterranean cuisine. Thousands of olive tree cultivars are known. Olive cultivars can be used primarily for oil, for consumption, or for both. Olives grown for consumption are often called "table olives." About 80% of all harvested olives are turned into oil, while about 20% are used as table olives.