Origin
The Olea europaea, better known as the olive tree, has its roots firmly in the Mediterranean region. This evergreen tree has played a significant role in both the economy and culture of this area for thousands of years. The fruit of the Olea europaea, the olive, has been used for food and oil since the Bronze Age, indicating the long history of the tree.

Characteristics
The Olea europaea is a robust, evergreen tree that usually grows between 5 and 10 meters high. It is known for its elegant, silver-coloured leaves and its gnarled, knotted trunk. The fruits of the tree, olives, start as small white flowers in early spring and ripen in the autumn into green or black olives. The olive tree is also drought-resistant and has a remarkably long lifespan, some specimens are reportedly over 1,000 years old.

Care
The Olea europaea is generally low maintenance. The tree needs full sun, well-drained soil and mild winter conditions to grow. Regular pruning can maintain the shape of the tree and helps air circulation and light penetration in the crown, contributing to the tree's health and productivity. Olive trees are drought-resistant, but they need regular watering during the growing season. Additionally, it is good to fertilise these annually to replenish nutrients.