Olive, fruit
The fat-rich fruit of the olive tree, which can be eaten after curing and fermentation (to remove the bitter chemicals) or used for oil extraction. This term can be used to describe the fruits of different cultivars, including Taggiasca (also known as "Niçoise" or "Cailletier"), Bella di Cerignola, and Kalamata. Olives can be harvested unripe (green olives), at the beginning of the ripening process (red/brown olives) or fully ripe (black/purple olives). To further specify the cultivar and ripening stage, use the [variety](/schema/Product#variety) field.
- Term type: Crop
- Units: kg
- Scientific name: Olea europaea
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References
HESTIA Glossary