Olive

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Olive
Temporal range: Late Pleistocene to Recent, 0.06–0 Ma
Olivesfromjordan.jpg
Olea europaea, near the Dead Sea, Jordan
Scientific classification
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O. europaea
Binomial name
Olea europaea
Olea europaea range.svg
Distribution map

The olive is a well-known Mediterranean fruit with oily flesh surrounding a single pit. The raw fruit contains intensely bitter water-soluble compounds but it can be made palatable by curing. The oil has only a trace of this bitterness and has great commercial value.

Edible products

  • Olives cured in brine
  • Olives cured in oil
  • Olive oil (cold pressed)

Acknowledgements

This article uses material from the Wikipedia article Olive, which is released under the Creative Commons Attribution-Share-Alike License 3.0.