Product obtained by mechanical pressing of the fruits of the olive tree (Olea Europea). Food with a fluid consistency, rich in antioxidants, with a very high fraction of monounsaturated fatty acids. It has organoleptic qualities enhanced by fruity aromas and a variable color from golden yellow to green.
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Evergreen plant, with small and lanceolate leaves, flowers grouped in inflorescences defined as "little fingers" from which, through pollination by the wind, they give rise to purplish red, brown or black fruits (drupes), depending on the cultivar. The olive tree loves sunny places, high temperatures and resists drought well. It does not tolerate windy, rainy areas with high humidity. It prefers fresh, loose, rich in organic substance and well drained soils. Among the parasites that need to be paid attention most, we remember the olive fly, the cochineal, the thrips, and the moth. Among the pathogens of fungal origin we find the peacock eye, the leprosy of the olives, the mange of the olive tree.