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The olive's fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine.
The tree and its fruit give their name to the plant family, which also includes species such aslilacs, jasmine, Forsythia and the true ash trees (Fraxinus).
The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. 90% of all harvested olives are turned into oil, while about 10% are used as table olives.
The olive is one of the "trinity" or "triad" of basic ingredients in Mediterranean cuisine, the other two being wheat for bread, pasta and couscous, and the grapefor wine.
