The olive is a small evergreen tree found in much of Africa, the Mediterranean basin, the Arabian Peninsula, and southern Asia as far east as China. The olive has been cultivated for at least 6,000 years.
The fruit is a small drupe 1–2.5 cm. Olives are harvested in the green to purple stage.
80% of the calories in olives are oleic acid, a monounsaturated fatty acid. Olives have a high phytonutrient content, including antioxidants. Olives have unique anti-inflammatory properties.