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Olive | Research Articles
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Olive

The olive, known by the organic name Olea europaea, signifying "European olive", is a types of little tree in the family Oleaceae, discovered generally in the Mediterranean Basin. The species is developed in all the nations of the Mediterranean, just as in South America, South Africa, Australia, New Zealand and the United States.[1][2] Olea europaea is the sort species for the variety Olea.The olive's natural product, additionally called the olive, is of major agrarian significance in the Mediterranean area as the wellspring of olive oil; it is one of the center fixings in Mediterranean cooking. The tree and its natural product give their name to the plant family, which likewise incorporates species, for example, lilacs, jasmine, Forsythia, and the genuine debris trees (Fraxinus). Olive, (Olea europaea), subtropical wide leaved evergreen tree (family Oleaceae) and its eatable organic product. The olive products of the soil oil are key components in the cooking of the Mediterranean and are well known outside the locale 

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