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The olive (botanical name olea europaea, european olive) is a species of subtropical evergreen tree in the family oleaceae. Olive is the common name for a evergreen tree or shrub, olea europaea, in the flowering plant family oleaceae, characterized by small size, squat shape, oblong opposite leaves, white flowers, and ovoid fruit. The olive fruit and its oil are key elements in the cuisine of the mediterranean and are popular outside the region
Learn about the olive tree and about the commercial production of olives and olive oil.
They are very high in antioxidants and healthy fats Here is detailed health and nutrition information on olives. Olives are rich in vitamin e and other antioxidants, which may help reduce your risk of health conditions like cancer, diabetes, and heart disease These are the olives that are picked before.
Olive varieties get their distinctive qualities from their genetics, their region and climate, and how they were harvested and cured The result is hundreds and hundreds of olives with unique personalities. What type of olive should you use for which purpose Our guide to olives explains how curing and color affect taste—and then dives into the flavor profiles and best uses for popular types of olives, from buttery castelvano and smoky gaeta to fruity kalamata and nutty arbequina.
Whether you're making olive tapenade or another recipe with olives—or simply serving a selection of green and black olives with a glass of wine—here's a guide to some of the many great types of olives available today.
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