The Olive plant is an evergreen tree or shrub that is native to the Mediterranean, Asia and parts of Africa. The plant is short and squat, and seldom grows to be taller than 8-15 meters in height.

It has silvery green oblong shaped leaves measuring 4-10 cm in length, the trunk is characteristically gnarled and twisted.

The fruit is a small drupe 1-2.5 cm in length, wild plants have thinner flesh and the fruit is typically smaller. Olives that have been grown and cultured in orchards are larger and have a more meaty flesh. They are harvested when green or are left to ripen on the tree until they are a beautiful deep purple colour (black olives).

Farmers originally believed that olive tree’s would not grow if planted more than 56km from the sea. Now we can see that this is not always the case, although the trees do thrive on the coast, especially in places were the winters are less severe. Olives are now grown all over the world South Africa, Australia, New Zealand, Mediterranean Basin and California to name a few.

Olive trees thrive in just about any type of soil and can withstand droughts quite easily, thanks to their sturdy and extensive root system. Olive trees grow very slow but, are incredible long living; they can survive for several centuries and can produce fruit for just as long, provided they are pruned often and correctly.

Most olives today are harvested by shaking the boughs or the entire tree. Another method involves climbing a ladder and hand collecting the olives into aprons around the harvester’s waist.

In southern Europe the olives are harvested in winter months, this process will take several weeks. Harvest times are different for each countries climate; if the olives are hit by frost the entire crop will be useless.