The olive, familiar by the botanic name olive tree, that means "European olive", may be a species of tiny tree within the dicot family, found historically within the Mediterranean Basin.
Olea europaea), climatic zone broad-leaved evergreen tree (family Oleaceae) and its garden truck. The olive fruit and its oil ar key components within the preparation of the Mediterranean and ar standard outside the region.
It involves crushing olives into a paste, then applying force with a press to separate the oil from the pulp. in line with European food standards, temperatures cannot exceed 81°F (27°C)