The parts that make up our olive tree

The olive tree is a very important tree in Mediterranean culture, known for its production of olives and olive oil. At Ad-Morum, we highly value the olive-growing tradition and the need to understand the different parts of this great fruit tree.

The Olive Tree

Although it is mainly known for its production of oil and olives, we are able to extract products from the olive tree for cosmetics; construction; furniture; energy… From creams to tables, including biomass and oils in all their varieties.

As is well known, olive trees adapt very favorably to Mediterranean regions. Specifically, in the province of Jaén is where we find some of the most optimal locations for planting these trees.

One of the most relevant characteristics of olive trees is their longevity. There is evidence of these trees being over 700 years old.

Regarding the harvesting of their fruits, Ad-Morum acquires olives from traditional olive groves. This means that, although olive trees can begin to be harvested around their fourth year, our olives come from trees between 20 and 200 years old.

The structure of the olive tree

Although there are more than 200 varieties of olives, we would like to focus on the parts that make up the olive tree and their general characteristics.

We are looking at an evergreen tree, with an average height of between 2 and 15 meters, generally divided into: roots; trunk; leaves; flowers and fruits.

How the tree will grow and spread its roots (they can intertwine with those of nearby trees) will depend on the type of soil and care the olive tree receives. A notable consideration is that it does not tolerate constant rain, which makes it a good tree even for arid climates.

The Trunk

It stands out for its thick, gnarled size and extensive branching. Regarding the bark, there is a difference between a young olive tree and a mature one:

• The young trunk is usually smooth and light gray.
• The mature trunk has darkened in color as it fissures.

The olive wood is hard, with a pronounced, rounded, and tight crown. Hard but easy to polish, the use of its wood is considered more exclusive due to its excellent quality and durability. Its great resistance to humidity and bacteria makes it ideal for kitchen utensils.

The leaves are simple and lanceolate, with an entire margin and pointed apex. They are arranged oppositely and usually remain on the tree for two or three years after forming, although some leaves can last longer. The upper side of the leaf is darker green, with some shine due to the olive tree's semi-permeable cuticle. On the underside, they have a greenish-gray hue due to the presence of protective hairs, called trichomes. These help control water circulation and filter sunlight.

The reproductive part: the flower

Olive trees bloom in the spring months, usually between April and June, although their emergence will depend on climatic conditions and tree care. Their flowers are small and actinomorphic (radially symmetrical), producing paniculate inflorescences (they form in clusters). The corolla of the flowers is white with a yellowish interior. They contain four petals fused at the base. Likewise, their calyx is small and also formed by four fused sepals. This makes the flowers gamopetalous.

Thanks to their stamen and pistil, we are able to produce fruit through what are called perfect flowers, hermaphrodites (pistil and stamen). These are the ones that have both sexes to give rise to the fruit. Those flowers that do not have the capacity to generate fruit are the male or imperfect ones (undeveloped female organs, only stamen), whose objective will be to pollinate, but they cannot be fertilized.

The fruit

Our EVOO comes from here, the olive. It is primarily obtained through the pollination process. Generally, pollination is carried out by wind, although insects also participate in the process.

This fruit is generated after flowering, with a size ranging between 1 and 4 cm in diameter. Its shape varies depending on the harvested variety, although we can say that they are usually oval and asymmetrical, having fleshy pulp and a single pit inside.

The skin of the olive is usually smooth and thick. Depending on the degree of ripeness, its color will change from green to black (the final stage of ripening).

Our olives are of the picual variety, a fruit that has an asymmetrical elliptical shape and a somewhat bitter taste that gives the oil a slightly spicy touch.

The olive tree is a plant present in many cultures. Ad Morum strives and promises to maintain this richness over the years by taking care of all the parts that make up our beloved olive tree. If you want to know more, visit our website.