The Olive:
 A member of the family Oleaceae along with Fraxinus (Ash), Syringa (Lilac), Ligustrum (Privet) and Jasminum (Jasmine), Olea Europaea is one specie of about 20 evergreen trees and shrubs with opposite leathery leaves. The European olive is a native of the Middle East and was introduced to Spain by the Moors.The wild olive (Olea Europa var Oleaster) can be found throughout the Mediterranean. It is distinguished from its cultivated counterpart by its more shrubby habit, rarely reaching more than 5 metres in height. The fruit is smaller than that of cultivated trees.
Cultivated olives come in many different varieties, which usually originate in the region where they are best grown. The tree can reach an extremely old age and grow to 15 metres in height, although they are usually pruned to ease harvesting and increase production. Trees of several hundred years old are not uncommon and some are reputedly more than 1,000 years old. Many of these old trees are still in production.
Grown since time immemorial, the cultivated olive has long, thin, dark leaves, silvered underneath. The blossom, produced in May or June, is formed in clusters of whitish-yellow flowers which are sometimes fragrant. The fruits are drupes (stone fruit like plums) and are harvested in autumn and winter. The fruit can be green, purple, black or a combination of these colours. A quarter to half of their weight is oil.
Spain is one of the world's largest producers of olives and olive oil, with more than two million hectares under cultivation. The largest producing region is Andalucia with 58% of the country's crop.
Varieties considered excellent for oil are Empeltre, Arbequina, Picudo and Blanqueta. Good varieties of table olives are Hojiblanca from Cordoba, and Manzanilla and Gordal from Seville. Good oil, even the last pressings, will have a variety name and the amount of acidity shown on the label. Acidity levels differ depending on the oil but should be around 1% for a high quality oil. The lower the level the better the oil.
Trees begin to flower and fruit from about eight years old and produce an average of 25 kilos per tree. This reduces to a quarter or third when pressed to oil. Oil that is squeezed without heat or excess pressure is known as Extra Virgin and is the highest quality available. As the press heats up by friction more oil is produced of a lesser quality. The next level down are the oils that are produced by applying heat, increased pressure and the addition of hot water. Organic olive oil, from the more superior quality olives, has the best taste of all.
Traditionally, olive oil is the mainstay of the Mediterranean diet. Olives contain few calories and are a good source of vitamin E and antioxidants. The oil is high in monounsaturated fatty acids which may help to lower blood cholesterol levels. The oil is also said to be beneficial against constipation and peptic ulcers, and can alleviate dry skin and hair. Olives are high in sodium so should be eaten in moderation by anyone with high blood pressure.
Cultivation of olive trees is relatively easy and problem free. Trees are planted in late winter or early spring from 2 to 6 years old and cared for much as any other young tree. On mature trees, pruning is carried out soon after harvesting and consists of cutting out old growth to let the previous year's growth, that will bear the next fruit, have prominence. Trees are normally hard pruned every other year, with thinning in between. It is said that a swallow should be able to fly through the centre of a well pruned olive tree without touching the branches.
For 5,000 years the olive tree has been cultivated in and around the Mediterranean. In ancient Greece it was sacred to the goddess Athena. It is the traditional emblem of goodwill and fertility.
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