The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin. The species is cultivated in all the countries of the Mediterranean,
as well as in the Middle East, South America, South Africa, India, China, Australia, New Zealand, Mexico, and the United States. Olea europaea is the type species for the genus Olea.
The olive's fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilacs, jasmine, Forsythia, and the true ash trees
|4569||Olive, Arbequina||3 Gallon||The Arbequina Olive is recognized for its aromatic ripeness, low bitterness, pungency and stability. Self pollinating, low polyphenol content, small fruit and cold hardy.|
|4570||Olive, Arbosana||3 Gallon||Arbosana Olive is self-fertile. Has a medium polyphenol content, with small fruit and is cold hardy.|
|4571||Olive, Koroneiki||3 Gallon||The Koroneiki Olive is strongly fruity, herbaceous and very stable with mild bitterness and pungency. Very high polyphenol content with small fruit and is cold sensitive.|