Olive
[O-li-ve]; [Olea europaea]; trade names: Olive tree (D), Olivio (IT), Olivier d’Europe (F), Olive Tree (GB)
|
Origin |
Mediterranean regions, Syria, Palestine, Anatolia and southern Asia Minor |
|
Raw density |
810 – 900 kg/m³ |
|
Durability class |
k. A. |
|
Radial shrinkage |
k. A. |
|
Tangential shrinkage |
k. A. |
|
Wood color |
yellowish-white with a reddish tinge and streaked with dark stripes |
|
Wood structure |
k. A. |
|
Use |
Turned goods, small objects |
The olive tree (Olea europaea) is an evergreen tree that reaches a height of 10 to 20 meters and can live up to 1000 years. Regular pruning of cultivated olive trees maximizes the yield. The flowering period extends from the end of April to the beginning of June, with most varieties being self-fertile. The fruits, olives, are initially green and turn black or purple-brown when ripe. The highest yield is achieved after about 20 years. Most olives are processed into olive oil or pickled fruit. Products made from olive wood have a special place in Mediterranean cuisine. The olive tree has been cultivated as a useful plant since the 4th millennium BC and belongs to the olive tree family (Oleaceae).
The wood of the olive tree (Olea europaea) is widely used for furniture, wind instruments (especially recorders), kitchen utensils and other everyday objects. The olive tree grows in the Mediterranean regions and around the Black Sea, preferring areas with a Mediterranean climate characterized by average annual temperatures of 15 to 20 °C and annual precipitation of 500 to 700 mm. This characteristic plant of Mediterranean vegetation tolerates high heat, but is sensitive to frost in cold winters, which jeopardizes the harvest and plantation stocks. The olive tree is not only economically important, but also shapes the cultural landscape and vegetation in Mediterranean regions.
Source: Wikipedia
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