The olive tree is native to the Mediterranean region and central and tropical Asia and several part

The olive tree is native to the Mediterranean region and central and tropical Asia and several parts of Africa. Use and cultivation have a long history. The olive tree and could have been cultivated in Crete and Syria, independently, by its fruit and oil, with the latter used as food, but also to light lamps. Archaeological evidence suggests colour 150c that olive trees were cultivated in Crete in 2500 BC. From Crete and Syria, the olivosse spread to Greece, Rome and other Mediterranean regions. It is a very long-lived tree, it can reach 1,000 years. The olive tree is grown commercially in many regions of the world such as Australia, New Zealand, California and Israel. Olive trees are easy to grow, hardy and tolerate different soils, drought and salinity. Description It is an evergreen tree, which can be up to 18 m high and 10 m wide, but is usually smaller. Usually, such a single trunk, with different stems, and has an irregular colour 150c glass sheets silver colour 150c gray color. The branches have a harmonious way and as they age they become twisted. These trees grow quickly when young if given water and nutrients in abundance. The drupe is round or oval, green or purple to dark when ripe. Some varieties are green when ripe and some acquire a brownish reddish. The size, shape, flavor oil content and varies considerably in different crops. Some fruits are elongated with a pointed shape. Drink Raw fruits contain an alkaloid that makes them bitter and need to pre-soak consumption. Some varieties are sweet enough to be eaten after sun drying. The only difference between the black and green olives is that these are less mature. Are soaked in oil, water, brine or lye. Green olives are soaked in a bleach solution before adding the brine, whereas ripe black olives and brine only need to contain more oil than green olives. They are delicious colour 150c snacks, cheese, crackers, etc., and can be added to pizzas, pasta, meat or fish. The oil can be pressed. The first pressing is the highest quality and is known as "extra virgin olive oil."
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