Olive

Olea europaea is a small evergreen tree of the Oleaceae family, that is native to the Mediterranean region. The genus Olea got its name from “elaia”, the ancient Greek word for olive, and “oleum”, the Latin word for oil. Olive trees share a family with the genus Forsythia, a common ornamental of the north east U.S., Syringa, the genus of lilacs, Fraxinus, ash trees, and Chionanthus, commonly called Fringe Tree. Other notable genera in the family include Ligustrum (privet), and Jasminum.
Olive has been cultivated for over 3,000 years. Ancient Romans, Greeks, and Egyptians all used this tree as a food source and source of plant medicine, and referenced it in their religious writings as a symbol of peace, purity and goodness. Egyptians used olive oil in the mummification process for both practical and spiritual purposes. To the ancient Greeks, who utilized the olive tree for medicine, food, and ornamental purposes, it was a symbol of life. Olive tree was thought to be sacred symbol of the goddess Athena, who was revered for her wisdom and compassion. Victors in the ancient Olympic Games were crowned with wreaths of its leaves. The English herbalist, John Gerard (1633) reported that Olive leaves and buds were useful in supporting the body’s proper function. In the 1898 edition of King’s American Dispensatory, it was reported that a strong decoction of Olive leaves could play a role in regulating body temperature.*