GENERAL CHARACTERISTICS.

Olive tree is the only species of its botany family that has got edible fruit. Its main characteristics are:
Its leaves: Are arranged in a manner opposite between them, it is lanceolate, yp about 8 cm in length. Its edges are intact, and ave mucromado apex, the leaves are helded by a small tail. The colour of the leaf is whitish on te underside and summer. The beam of olive leaf has a bright green.
Flowers: Are veri small and are joined in inforescences. They ave fout white petals and a strong fragrance. These flowers have small calyx, and an only-one-piece corolla, with the tube very short and the limbo divided in four lobes.
Trunk: Is short, thick, twisted, light gray, irregular, full of bumps and cracks, especially as it becomes larger.
The fruit:Olive oil is extracted from de olives, and it is a important part of the mediterranean diet. The olives, drupe in Latin, are oval and inside of them appear a single bone. The olives have different sizes, depending on the variety from which they come, but usually range between 1.2 and 3 cm. The olives are in a green top, but as they mature, they become black.