Olives

Michael J. Mulvaney, Rao Mylavarapu, Peter C. Andersen, Mack Thetford, and Jennifer L. Gillett-Kaufman

Fidela Gjondrekaj andWendy Dahl

Olives are small fruit that grow on the olive tree, scientifically known as Olea europaea. These fruit have been cultivated and consumed for thousands of years, primarily in the Mediterranean region. Known for their distinct flavor and texture, olives are commonly used as a food ingredient and also processed into olive oil. There are many different varieties of olives, each with its own unique taste and characteristics. They can range in color from green to black, while variations in flavor and texture depend on the ripeness and processing method. Olives are a versatile, nutritious food with significant culinary and health benefits, making them a valuable addition to a balanced diet.

Wendy Dahl, Michael A. Tandlich, andJulie England

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Mack Thetford, Jennifer L. Gillett-Kaufman, Michael J. Mulvaney

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Plant Systems