Olive (Olea europaea)

Family: Oleaceae | Edibility: Choice Edible (4/5)

Bloom Color: White. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded, Spreading or horizontal.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Leaves, Sap/Syrup

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

flavouring for foods. — Olive fruits are widely used, especially in the Mediterranean, as a relish and flavouring for foods.; The fruit is usually pickled or cured with water, brine, oil, salt or lye.; They can also be dried in the sun and eaten without curing when they are called 'fachouilles'.; The cured fruits are eaten as a relish, stuffed with pimentos or almonds, or used in breads, soups, salads etc.

Habitat & North American Range

Woods and scrub in dry rocky places. (Zone 8, Zone 9, Zone 10)