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The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin, with wild subspecies found further afield in Africa and western Asia. When in shrub form, it is known as Olea europaea ' Montra ', dwarf olive, or little olive.
a small, brown olive native to Arbeca, grown in Aragon and Catalonia, Spain, good for eating and for oil. Arbosana: Spain a Spanish variety commonly grown for oil production alongside Arbequina and others, including in the United States. Ascolano: Italy A cold-hardy table variety from the Le Marche region of Italy enjoyed as a table olive.
The Lucques owes its French name to the tradition that it originated in the Italian province of Lucca (Lucques in French). Today it is primarily associated with southern France, particularly in the Languedoc-Roussillon region and the départements of Aude and Hérault, to which its cultivation is limited in Europe by a protected designation of origin (PDO, or AOP in French) since 2017.
Since the cultivar is largely local in scope, it also has few synonyms. The olives grown in the region around the town of Nyons are normally referred to as Olive de Nyons, or simply Nyons, and this is the name under which the olive is best known to the rest of the world. [2] Another synonym, used in parts of Vaucluse, is Olive de Carpentras. [3]
Olea (/ ˈ oʊ l i ə / OH-lee-ə [3]) is a genus of flowering plants in the family Oleaceae.It includes 12 species native to warm temperate and tropical regions of the Middle East, southern Europe, Africa, southern Asia, and Australasia. [2]
The Picholine is a French cultivar of olives. It is the most widely available cultivar in France. [1] Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make olive oil. It is the most common variety of olive used for oil from Morocco. [2]
Arbequina is a cultivar of olives.The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity. In Europe, it is mostly grown in Catalonia, Spain, [1] but is also grown in Aragon and Andalusia, as well as California, [2] Argentina, Chile, Australia and Azerbaijan.
The Frantoio tree grows well in milder climates, but is not as tolerant of heat and cold as Spanish olive cultivars. The tree grows moderately and has an airy canopy. It tends to be highly productive in the right conditions and has a tendency to grow more like a tree than a bush, which is different from most olive trees.