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The Oliveoil Tree
  The olive tree is an evergreen, perennial, fruitful and belongs to the family 'Oleaceae'. The most famous and widely used tree belongs to the genus 'Olea' and the scientific name is 'Olea Europaea'.


  It is one of the longest standing trees on the planet, with average lifetime around 200 years. But even now there are trees aged several thousand years. Its roots lie largely inside the soil and reach deep enough. Its height rate for some varieties can reach 25-30 meters. Its leaves are small, lance-shaped, with the top surface in a light green and silver below. Blooms between April and May, and the fruit begins to ripen in October. The harvested is during November-February.

  The collected fruit is used primarily for oil production, but some is used as is as natural food without any treatment. It consists of three parts: the hull, the intermediate part (which contains the olive oil) and internal (kernel).

  Before the maturity the fruit is green. When it starts to mature acquires a purple color and at full maturity becomes black.

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History of Oliveoil Tree
  The history of the olive, the tree produces the fruit of the olive oil produced is lost in the mists of time. It is said that first appeared in the Eastern Mediterranean. Recently, in the Greek islands of Santorini and Nisyros, found fossilized olive leaves, dating back about 50-60000 years ago.

  From archaeological findings show that the cultivated olive tree in Greece and particularly the island of Crete from 7000 BC. Scientists, after investigations, they accept that prehistoric people used the Mediterranean olives in their diet. The olive tree is considered sacred to the peoples of the Mediterranean, as they offer valuable nutrition and health oil for more than 6,500 years. From organic residues found on fragments of pottery 6500 years old found that the inhabitants of Crete and Mycenae at the time, systematically using olive oil in their cooking.

 
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Fossilized olive leaves
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Harvesting of olives - Representation on an ancient vase
 
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