Iolea europaea, commonly known as Olive oil, is a tree iconic evergreen of the Mediterranean regions. characterized by greyish green leaves, the plant produces small flowers white in spring, followed by round or elliptical drupes, olives. this versatile species can be cultivated both for its value ornamental that for food production in Mediterranean and other areas with similar conditions.
leaves: the olive leaves are shaped
lanceolate, dark green in the upper page and more
clear on the bottom. the foliage is persistently green
throughout the year.
trunk: the olive develops a knotty and twisted trunk, often
characterized by a grey and escaping bark. this structure
contributes to its picturesque and ancient appearance.
flowers: during spring, olive produces flowers
fragrant, generally white or yellow, gathered inflorescences
call racemes. flowering is a key stage for training
olives.
growth: the olive has a relatively slow growth, but can
reach remarkable dimensions with the passing of time. shape and
size can vary depending on variety and size
pruning practices.
adaptability: the olive is well adapted to the warm and dry climates.
However, some varieties have been successfully cultivated in climates
more tempered.
resistance: olive is known for its drought resistance
once established. the deep roots allow it to adapt to
dry soil conditions.
olive trees can live for many years, even secular. some specimens are known for their extraordinary longevity.
Iolea europaea has origins ancient in the Mediterranean regions, including countries such as Greek, Italian, Spanish and Middle East. cultivated since ancient times, the olive tree is a cultural and historical symbol in these areas. his diffusion was subsequently brought into several parts of world thanks to its value both ornamental and for the production of olive oil.