The oval, pitted fruit of the long-living evergreen olive tree "Olea europa" which grows in areas with hot summers and cool winters. The drupes, up to 4 cm long, are green or purple-black in colour, and both are eaten raw after being cured. Olives are pressed to obtain olive oil.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/olive&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/olives-b_0.jpg?itok=yyy2Nemm&description=Olive
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/octopus
[7] https://www.gourmed.net/en/glossary/opal-basil
[8] https://www.gourmed.net/en/recipes/hunkiar-begiendi
[9] https://www.gourmed.net/en/recipes/leg-lamb-salt-rosemary
[10] https://www.gourmed.net/en/recipes/all-recipes/kinoa-salad-feta-cheese
[11] https://www.gourmed.net/en/recipes/healthy/dried-fig-tidbits
[12] https://www.gourmed.net/en/recipes/child-friendly/apricot-marmalade