Olea europaea, commonly known as the olive tree, is a small evergreen tree or shrub native to the Mediterranean Basin, parts of Asia, and Africa. Belonging to the Oleaceae family, it is one of the oldest cultivated plants in human history, revered for its fruit, the olive, and its oil, which have been central to culinary, medicinal, and cultural practices for thousands of years.

The olive tree is hardy and long-lived, often thriving in arid, rocky soils where other crops struggle. It typically grows to heights of 8–15 meters (26–49 feet) and is characterized by silvery-green, narrow leaves, gnarled trunks, and small white flowers that bloom in clusters. The fruit, a drupe, matures from green to black, depending on the variety and ripeness.

Olive oil, extracted from the fruit, is a cornerstone of the Mediterranean diet, prized for its rich flavor and health benefits, including antioxidants and heart-healthy fats. Beyond culinary uses, olives and olive oil have historically been used in religious rituals, cosmetics, and traditional medicine.

Symbolizing peace, wisdom, and longevity, the olive tree is deeply embedded in the history and culture of the Mediterranean region. Its resilience and ability to produce for centuries make it a symbol of endurance and life, cherished across the globe.