The Olive is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its fruit, the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil.
The Olive is an evergreen tree or shrub native to the Mediterranean, Asia and parts of Africa. It is short and squat, and rarely exceeds 8–15 meters in height.

The silvery green leaves are oblong in shape, measuring 4–10 cm long and 1–3 cm wide. The trunk is typically gnarled and twisted.

The small white flowers, with four-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year’s wood, in racemes springing from the axils of the leaves.

The fruit is a small drupe 1–2.5 cm long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested at the green stage or left to ripen to a rich purple color (black olive). Canned black olives may contain chemicals that turn them black artificially.