Olive is a kind of olive with rich nutrition. Its pulp contains protein, carbohydrates, fat, vitamin C and minerals such as calcium, phosphorus and iron. The content of vitamin C is 10 times that of apple and 5 times that of pear and peach, and the calcium content is also high, which is easy to be absorbed by human body, especially suitable for women and children.

Research data at home and abroad show that olive fruit also contains scopoletin, scopoletin, (e)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, gallic acid, brevifolin, hyperoside and some triterpenes, volatile oil and flavonoids.

Extended data

Olives are good windbreaks and street trees. Wood can be used for shipbuilding, sleepers, furniture, farm tools and building materials. The fruit can be eaten raw or pickled, and the calyx is flat, with a diameter of 0.5 cm, and the calyx teeth are bent outward.

The fruit is ovoid to spindle-shaped, nearly round, 2.5-3.5 cm long, hairless, and yellow-green when mature; Exocarp is thick and wrinkled when dry; The stone is gradually pointed, the cross section is round to hexagonal, there is a shallow groove between the blunt edge and the nuclear cover, and the nuclear cover has a slightly convex middle edge, and the outer side is shallow; Nuclear cover thickness 1.5-2(-3) mm. Seeds 1-2, sterile room slightly degraded. The flowering period is April-May, and the fruit ripens in February.

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