Latin Name : Olea europaea

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Lamiales
Family: Oleaceae
Genus: Olea
Species: Olea europaea

General Info

The Olive is a species of small tree.

Native to coastal areas of the eastern Mediterranean region.

The Wild Olive is a small, straggly tree or shrub to 8-15 m tall with thorny branches.

The leaves are opposite, oblong pointed, 4-10 cm long and 1-3 cm broad, dark greyish-green above and pale with whitish scales below.

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 to 2.5 cm long, thinner-fleshed and smaller in wild plants than in orchard cultivars.

The olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with brine to be made more palatable.

The olive tree grows very slowly, but over many years the trunk can attain a considerable diameter. They can possibly reach great age and the trees rarely exceed 15 m in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers.

The olive is propagated in various ways, but cuttings or layers are generally preferred; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; it must be budded or grafted onto other specimens to do well.

The olive is also sometimes raised from seed, the oily pericarp being first softened by slight rotting, or soaking in hot water or in an alkaline solution, to facilitate gemination.





Planting Info


Soil PH  

Moisture Requirement

Pruning Requirement