An evergreen tree, 9-12 m (29-40 ft.) tall, it has pale-grey bark and pendulous branches, with smooth, leathery, grey-green, lance late to oblong leaves. Creamy-white flowers are borne in short panicles in summer, followed by green, ripening to dark purple fruits, known as drupes.
History and traditions
There is evidence that the olive tree has been cultivated north of the Dead Sea since 3700-3600 8c. Known to the Egyptians, it was always prized for the quality of the oil from the fruits. The Romans called the tree “olea”, from oleum, meaning oil, the Greek word being elajo. The olive branch has been a symbol of peace and reconciliation since the biblical story of the dove returning with a sprig of olive in its beak to Noah’s Ark after the flood had subsided.
Growth
Requires well-drained to dry soil and full sun. Although frost-hardy, it can be grown outside successfully only in Mediterranean climates. Propagated by seed sown in autumn or by semi-ripe cuttings in summer.
Parts used
Leaves dried for use in infusions and other herbal preparations; fruits harvested in autumn and winter, by beating them from the trees on to groundsheets; oil pressed from the fruit. Extra-virgin, cold-pressed oil, extracted without heat or chemical solvents, has the best flavor and properties.
Uses
Medicinal
The oil is monounsaturated and its consumption is thought to help lower cholesterol levels and blood pressure, reducing risk of circulatory diseases. Leaves are antiseptic and astringent, taken internally in infusions for nervous tension and high blood pressure and applied externally to cuts and abrasions. The oil is thought to be helpful when taken internally for constipation and peptic ulcers.
Culinary
The fruits of the olive tree are eaten as appetizers, made into tapenade spread, added to salads, sauces, bread, pizzas, pasta and many other dishes. The oil is used in salad dressings, sauces, mayonnaise and as a general cooking oil.
