How to identify Olive (Olea europaea)
Olive, also known as Indian olive, Wild-olive
This species is characterized by its slow growth and evergreen nature, typically reaching heights of 20 to 30 feet (6 to 9 meters) and widths of 15 to 25 feet (4.5 to 7.6 meters). It boasts a distinguished rounded crown and often displays a gnarled trunk as it matures. The leaves present a unique grayish-green coloration on top with a silvery underside, spanning 3 inches (about 7.5 cm) in length, and adopting an elliptical to lanceolate shape. Its small, aromatic white flowers emerge in the summer, grouped in 2-inch-long (5 cm) panicles. Olive produces oval drupes; initially green, they mature to a purplish-black color, each measuring around 1.5 inches (3.8 cm).
Evergreen plant with slow growth, reaching 20-30 feet (6-9 meters) in height and displaying a distinct rounded crown.
Leaves are grayish-green on top, silvery underneath, elliptical to lanceolate, and 3 inches (7.5 cm) long.
Small, aromatic white flowers in 2-inch-long (5 cm) panicles, blooming in summer, aiding in identification.
Oval drupes initially green, maturing to purplish-black, about 1.5 inches (3.8 cm) in length.
Gnarled and twisted stems ranging from slender branches to 1-foot (30 cm) diameter trunks, with irregular branching pattern.
The leaves of olive are opposite, elliptic to lanceolate, measuring 3 to 9 cm (1.2 to 3.5 inches) in length and 0.3 to 3 cm (0.1 to 1.2 inches) in width. They exhibit a grayish-green color on the upper surface and a silvery underside due to dense tomentose hairs. The leathery texture of the narrowly elliptic leaves is enhanced by dense peltate scales, giving them a distinctive silvery appearance.
The flowers of olive are small, tubular, and cream-colored, blooming in the summer. Each flower has 4 valvate lobes and two stamens, with a bottle-shaped ovary. They form in clusters on 2-inch-long (5 cm) panicles that emerge from the leaf axils. These flowers are notably fragrant, which adds to their distinctiveness and aids in identification.
The stem of olive is notably gray, often becoming contorted and gnarled as the plant ages. This characteristic gnarling and twisting, more pronounced over time, give the plant a distinctive appearance. Stems of olive range in thickness from slender young branches to robust mature trunks, often reaching up to 1 foot (30 cm) in diameter. The branches exhibit a complex, irregular branching pattern, providing a rugged and ancient look to the plant.
The fruit of olive is an oval-shaped drupe, initially sporting a vibrant green hue that transitions to a purplish-black upon ripening. Each fruit measures about 1.5 inches (3.8 cm) in length, containing a single pit. The texture of the drupe is fleshy when mature, offering a distinct, edible flesh that encases the hard, stony endocarp within. As the fruit matures, its surface smoothness is noteworthy, further aiding in its identification.
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Scientific Classification of Olive