The olive constitutes an important product of the Mediterranean ecosystem and an important source of energy and nutrients.
The olive is an evergreen, fruit-bearing tree with oblong leaves, which can live for hundreds of years. The Mediterranean climate, characterized by cool summers and green winters with little to medium rainfall, constitutes the most suitable environment for the development of olive plantations.
Initially the olive fruit is green and as it ripens, it turns black.
The flesh of the olive contains from 16 to 30% fats, 1,5-2,0% protein, 1,0-1,3% mineral elements and 4-13% nitrogen free infusions.
The fruit of the olive contains all the mineral elements necessary in nutrition. The unprocessed olive is extremely rich in potassium, calcium, phosphor and magnesium. It also contains manganese, iron, sodium and traces of zinc.