Olive in the context of "Oil"

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⭐ Core Definition: Olive

The olive (botanical name Olea europaea, "European olive") is a species of subtropical evergreen tree in the family Oleaceae. Originating in Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, Olea, and lends its name to the Oleaceae plant family, which includes lilac, jasmine, forsythia, and ash. The olive fruit is classed botanically as a drupe, similar in structure and function to the cherry or peach. The term oil—now used to describe any viscous water-insoluble liquid—was originally synonymous with olive oil, the liquid fat derived from olives.

The olive has deep historical, economic, and cultural significance in the Mediterranean. It is among the oldest fruit trees domesticated by humans, being first cultivated in the Eastern Mediterranean between 6,000 and 4,000 BC, most likely in the Levant. The olive gradually disseminated throughout the Mediterranean via trade and human migration starting in the 16th century BC; it took root in Crete around 3500 BC and reached Iberia by about 1050 BC. Olive cultivation was vital to the growth and prosperity of various Mediterranean civilizations, from the Minoans and Myceneans of the Bronze Age to the Greeks and Romans of classical antiquity.

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Olive in the context of Oleaceae

Oleaceae (/ˌliˈsi., -ˌ/), also known as the olive family or sometimes the lilac family, is a taxonomic family of flowering shrubs, trees, and a few lianas in the order Lamiales. It presently comprises 28 genera, one of which is recently extinct. The extant genera include Cartrema, which was resurrected in 2012. The number of species in the Oleaceae is variously estimated in a wide range around 700. The flowers are often numerous and highly odoriferous. The family has a subcosmopolitan distribution, ranging from the subarctic to the southernmost parts of Africa, Australia, and South America. Notable members include olive, ash, jasmine, and several popular ornamental plants including privet, forsythia, fringetrees, and lilac.

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Olive in the context of Olea

Olea (/ˈliə/ OH-lee-ə) is a genus of flowering plants in the family Oleaceae. It includes 12 species native to warm temperate and tropical regions of the Middle East, southern Europe, Africa, southern Asia, and Australasia. They are evergreen trees and shrubs, with small, opposite, entire leaves. The fruit is a drupe. Leaves of Olea contain trichosclereids.

For humans, the most important and familiar species is by far the olive (Olea europaea), native to the Mediterranean region, Africa, southwest Asia, and the Himalayas, which is the type species of the genus. The native olive (O. paniculata) is a larger tree, attaining a height of 15–18 m in the forests of Queensland, and yielding a hard and tough timber. The yet harder wood of the black ironwood O. capensis, an inhabitant of Natal, is important in South Africa.

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Olive in the context of Jasmine

Jasmine (botanical name: Jasminum, pronounced /ˈjæsmɪnəm/ YAS-min-əm) is a genus of shrubs and vines in the olive family of Oleaceae. It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania. Jasmines are widely cultivated for the characteristic fragrance of their flowers.

The village of Shubra Beloula in Egypt grows most of the jasmine used by the global perfume industry.

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Olive in the context of Olive oil

Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin) and extracting the oil.

It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC.

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Olive in the context of Balıkesir Province

Balıkesir Province (Turkish: Balıkesir ili) is a province and metropolitan municipality in northwestern Turkey with coastlines on both the Sea of Marmara and the Aegean. Its area is 14,583 km, and its population is 1,276,096 (2024). Its adjacent provinces are Çanakkale to the west, İzmir to the southwest, Manisa to the south, Kütahya to the southeast, and Bursa to the east. The provincial capital is Balıkesir. Most of the province lies in the Marmara Region except the southern parts of Bigadiç Edremit, Kepsut, İvrindi, Savaştepe and Sındırgı districts and ones of Ayvalık, Burhaniye, Dursunbey, Gömeç and Havran, that bound the Aegean Region. Kaz Dağı (pronounced [kaz daːɯ]), known also as Mount Ida, is located in this province. Balıkesir province is famous for its olives, thermal spas, and clean beaches, making it an important tourist destination. The province also hosts immense deposits of kaolinite and borax, with some open-pit mines. The Kaz mountains are also threatened with the expansion of gold mining using cyanide which puts the villagers' lives, the agricultural economy, and tourism at risk.

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Olive in the context of Roman agriculture

Roman agriculture describes the farming practices of ancient Rome, during a period of over 1000 years. From humble beginnings, the Roman Republic (509 BC–27 BC) and the Roman Empire (27 BC–476 AD) expanded to rule much of Europe, northern Africa, and the Middle East and thus comprised many agricultural environments of which the Mediterranean climate of dry, hot summers and cool, rainy winters was the most common. Within the Mediterranean area, a triad of crops were most important: grains, olives, and grapes.

The great majority of the people ruled by Rome were engaged in agriculture. From the beginning of small, largely self-sufficient landowners, rural society became dominated by latifundium, large estates owned by the wealthy and utilizing mostly slave labor. The growth in the urban population, especially of the city of Rome, required the development of commercial markets and long-distance trade in agricultural products, especially grain, to supply the people in the cities with food.

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Olive in the context of Agrinio

Agrinio (Greek: Αγρίνιο, pronounced [aˈɣrinio]) is the largest city of the Aetolia-Acarnania regional unit of Greece and its largest municipality, with 89,691 inhabitants (2021) as well as the second largest city in Western Greece after Patras. It is the economic center of Aetolia-Acarnania, although its capital is the town of Mesolonghi. The settlement dates back to ancient times. Ancient Agrinion was 3 kilometres (2 miles) northeast of the present city; some walls and foundations of which have been excavated. In medieval times and until 1836, the city was known as Vrachori (Βραχώρι).

The majority of the local population was occupied for an important period of time in the tobacco industry, from the last decades of 19th till the end of the 20th century. Big tobacco companies were founded in the city, including the famous Papastratos, alongside Panagopoulos and Papapetrou. Agrinion is also agriculturally known for its production of Agrinion olives.

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Olive in the context of Fraxinus excelsior

Fraxinus excelsior, known as the ash, or European ash or common ash to distinguish it from other types of ash, is a flowering plant species in the olive family Oleaceae. It is native throughout mainland Europe east to the Caucasus and Alborz mountains, and west to Great Britain and Ireland, the latter determining its western boundary. The northernmost location is in the Trondheimsfjord region of Norway. The species is widely cultivated and reportedly naturalised in New Zealand and in scattered locales in the United States and Canada. The wood has many uses as it is flexible, workable, strong and lightweight.

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Olive in the context of Lamiales

The Lamiales (also known as the mint order) are an order of flowering plants in the asterids clade of the Eudicots. Under the APG IV system of flowering plant classification the order consists of 24 families, and includes about 23,810 species and 1,059 genera with representatives found all over the world. Well-known or economically important members of this order include aromatic, culinary, and medicinal herbs such as basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, perilla, lemon verbena, catnip, bee balm, wild dagga, and oriental motherwort, as well as olives, ash trees, teak, foxgloves, lilacs, jasmine, snapdragons, African violets, Jacarandas, Paulownias, butterfly bushes, sesame, and psyllium.

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