
The Olive |
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The olive (olea europaea) is an evergreen tree native to the coastal
areas of the eastern Mediterranean. Small, shrub-like and hardy, it bears
silver-green leaves and has a distinctive gnarled and twisted trunk. Its
fruit is a small oblong drupe that is harvested by shaking the branches or
the whole tree. Olive trees have been cultivated since antiquity for their
leaves, wood, fruit and, most importantly, the oil that is obtained from the
fruit. Olive oil was long considered sacred in many cultures: In ancient
Greece, athletes ritually anointed themselves with it, and Homer referred to
it as “liquid gold”. Victors in the first Olympic Games were crowned with
olive leaves. Extensively cultivated throughout the ancient world, the olive
tree became not only important for its crop and medicinal properties, but
also as a potent symbol of peace, wisdom, pureness and fertility. In the
Bible, a dove carried an olive branch to Noah as a sign that the flood was
over. The olive is praised as a precious fruit in the Koran. Green, purple
and black olives are a popular ingredient in Mediterranean cuisine. The oil
is extracted in millstone or steel presses and has a wide range of uses, for
instance in the cosmetics and pharmaceutical industries. Olive oil is high
in healthy monounsaturated fats. Cold-pressed extra-virgin olive oil, the
best and most expensive quality, has become a lifestyle product in recent
years and is considered a healthy alternative to butter. Today, olive trees
are grown on all five continents, but the main olive oil-producing countries
are Italy, Spain and Greece. Together, they meet over 75 percent of global
demand. The International Olive Oil Council guarantees provenance and
quality standards and promotes olive oil worldwide. |
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