old are the most tender. These subtropical
natives are damaged by storage temperatures
below about 45ºF/7ºC.
Olives Olives are the small fruits of Olea
europaea, a remarkably hardy, drought-
tolerant tree that’s native to the eastern
Mediterranean region, and that can live and
bear for a thousand years. In addition to
sustenance, the olive has given us an everyday
word: its ancient Greek name elaia is the
source of the English oil (and Italian olio,
French huile). The pulp layer surrounding the
large central seed can be as much as 30% oil,
which prehistoric peoples could extract by
simple grinding and draining, and used in
cooking and lamps, and for cosmetic
purposes. Olives are also unusual among our
commonly eaten fruits for being extremely
unpalatable! They are richly endowed with
bitter phenolic compounds, which offer some
protection from both microbes and mammals.