The olive tree is believed to have originated in the Middle East, with evidence of its cultivation dating back to 8,000 years ago.

The scientific name of the olive tree is Olea europaea, belonging to the family Oleaceae.

Spain is the largest producer of olives worldwide, accounting for approximately 45% of the global production.

Picual is the most widely cultivated variety of olive for olive oil production, known for its high oil yield and robust flavor.

Olives undergo a curing process called brining, where they are soaked in a salt solution to remove bitterness and enhance their flavor.

Cerignola olives are known for their large size, meaty texture, and mild flavor, making them popular for table olives and antipasti.

In Greece, olives are traditionally preserved using the dry-curing method, where they are sprinkled with salt and left to dry in the sun.

Manzanillo olives are often used for green table olives due to their mild flavor, firm texture, and ability to retain their color during processing.

Tapenade is a Provençal spread made from mashed olives, capers, anchovies, and olive oil, typically served with bread or crackers.

Kalamata olives are renowned for their deep black color, intense flavor, and slightly bitter aftertaste, making them a popular choice for salads and appetizers.

Olive oil is primarily composed of oleic acid, a monounsaturated fatty acid known for its health benefits, including reducing the risk of heart disease.

Niçoise olives are a variety of black olives originating from the Nice region of France, known for their small size and intense flavor.

Olive oil is extracted from olives through a process called pressing, where the olives are crushed and the oil is separated from the solids.

Hojiblanca olives are commonly used for black table olives due to their high oil content, firm texture, and ability to withstand the curing process.

Horiatiki, also known as Greek salad, is a traditional Greek dish made with tomatoes, cucumbers, onions, olives, and feta cheese.