A Spring Flower With Green And White Strip Leaves History Of Olive Trees

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History Of Olive Trees

Olive trees, ‘Olea europaea’ are the oldest fruit trees and one of the most important fruit trees in history. Olive tree culture is closely linked to the rise and fall of Mediterranean empires and other advanced civilizations. As olive trees provided wealth and future food supplies to established civilizations, agricultural nations became stable societies thanks to the secure expectation from past experience of uninterrupted food and olive oil supplies. This factor was essential for population growth and growth. Dependent fruit production and olive oil production means olive trees must exist in a stable society and peaceful environment. This stability must last for several years, as most ancient olive trees require eight or more years before producing their first crop of fruit.

The productive groves of olive trees meant that the foundations of the great empires of Greece and Rome were laid and developed into complex economic and political powers. It is interesting to note that the historical decline of these empires is related to the destruction of their olive groves which reduced the available supply of olives, olive oil, olive wood and olive soap. Regarding the destruction of olive groves, it is interesting to note that during the Israeli wars with Palestine, 50,000 olive trees were destroyed by Israeli bulldozers. That act of agricultural destruction caused great anger and unrest in the Gaza Strip and the West Bank, as many Palestinian farmers depended on the produce of their uprooted olive trees for their economic livelihood. In addition, the olive tree was historically a symbol of ‘peace and goodwill’, and when olive trees were leveled near the city of Bethlehem, the birthplace of Jesus and the “cradle of biblical history”, the eradication of olive trees seemed deliberate. Inciting an end to ‘peace’ with Palestinian settlers and farmers.

The medicinal properties of olive oil have been noted by many ancient Greek writers and philosophers, their nutritional benefits and importance in creating wealth for Greek citizens continues to this day – some Greek olive tree orchards contain a million or more trees. Aristotle wrote extensively about the accepted methods of successfully growing olive trees.

Greek mythology records that Athena, the goddess of wisdom and peace, struck the earth with her magic spear and it turned into an olive tree, thus, the place where the olive tree appeared and grew was named Athens, Greece. Goddess, Athena. Local legend says that the original olive tree is still growing centuries later at the ancient holy site. Citizens still claim that all Greek olive trees originate from root cuttings grown from the original olive tree. Homer claims in his writings that the ancient olive tree growing in Athens is already 10,000 years old. Homer said that Greek courts punished olive trees with death if they destroyed them. 775 BC In Olympia, Greece, at the site of the ancient Olympic Stadium, athletes competed and trained, and the winners were crowned and crowned with wreaths made of olive branches. Ancient gold coins that were minted in Athens depicted the face of the goddess, Athena, wearing a wreath of olive leaves on her helmet, holding a clay jar of olive oil. The Greeks started cultivating olives in 700 BC.

In ancient Greek culture, the sacred lamp used to illuminate dark rooms at night burned with olive oil. Aged olive oil was used in the church’s holy anointing rituals at weddings and baptisms. Herodotus wrote in 500 BC that growing and exporting olives and olive oil was so sacred that only virgins and eunuchs were allowed to cultivate olive groves. The first documented cultivation of olive trees may have occurred during the Minoan civilization on the island of Crete and is believed to have been growing around 3500 BC. That civilization dates back to 1600 BC and later Mycenaean olive fossils found in the Greek Empire. Cornell University archaeologist Sturt Manning reported in Live Science magazine (April 28, 2005) that the most destructive eruption in 10,000 years occurred on the Greek island of Thera, after which the city of Akrotiri was completely buried by the falling ash. Fossils of olive wood and olive seeds found buried near the site have been shown by carbon dating to indicate that the volcanic eruption occurred between 1660 and 1600 BC and may have contributed to the total destruction of the advanced Minoan civilization (Atlantis) on the island of Crete. The Sahara desert may have been formed by the evaporation of native forests in North Africa.

The fragrant flowers of olive trees are small and creamy white, hidden in thick leaves. Some varieties will self-pollinate, but others will not. Flowers usually appear in April and can continue for several months. A wild, seedling olive tree typically begins to flower and bear fruit at about 8 years of age. The fruit of the olive tree is purple-black when fully ripe, but some varieties are green when ripe, and some olives are copper-brown in color. Olive fruit can vary in shape, even on the same tree, and range from round to oval with pointed ends. Some olives can be eaten fresh after sun-drying and have a sweet taste, but most olive varieties are bitter and must be treated with various chemical solutions before they can be developed into edible olives. If the olives are thinned to 2 or 3 per branch on the branches, the final size of the olives will be much larger. The fruit is collected in mid-October and should be processed as soon as possible to avoid fermentation and loss of quality.

The leaves of olive trees are grey-green and are replaced every 2-3 years in the spring after new growth appears. Annual and severe pruning is very important to keep production going. The unproductive parts of the tree are removed, “that it may be more fruitful” John 15:2. An olive tree can spread from 30 feet to 50 feet, but most growers keep the tree pruned to 20 feet for maximum production. Olive tree stump roots will produce new shoots and trees, even if the trees are cut down. Some olive trees are believed to be over a thousand years old, and most will live to the ripe old age of 500 years.

Olives are usually thrown onto the trees with a pole, mechanically harvested, or the fruit is moved from the trees onto a canvas. Most ripe olives are removed from the trees after most of the fruit has started to change color. It is important to squeeze the olive oil within a day of harvesting otherwise fermentation or loss of flavor and quality will occur. Olive oil can be used immediately after being collected from the press or used in cooking. Olive oils are unique and different, each brand of olive oil has its own character, determined by many factors, such as the unique flavor differences found in fine wines. Commercially produced olive oils can vary greatly in aroma, fruity taste; Whether the flavor is floral, nutty, delicate or mild, and the color of the olive oil can vary greatly.

Olive oil offers many health benefits when used in cooking or added to salads. Consumption of olive oil can improve digestion and benefit cardiovascular metabolism due to its low cholesterol content. Experts claim that consuming olive oil makes hair shiny, prevents dandruff, prevents wrinkles, prevents dry skin and acne, strengthens nails, stops muscle aches, lowers blood pressure and reverses the effects of alcohol.

Olive trees can survive drought and strong winds and grow well in well-drained soil up to a pH of 8.5, and the plants can tolerate brackish water conditions. In Europe, olive trees are usually fertilized with organic fertilizers every second year. Alternating bearing can be avoided by heavy pruning, and trees generally respond very quickly and favorably to this.

Olive trees should be purchased that have been vegetatively propagated or grafted, as seed-grown trees will revert to the wild type producing smaller olives. Olive trees are more resistant to diseases and pests than any other fruit tree and, therefore, are sprayed less than any other crop.

Although commercial production of olives in the United States accounts for only 2% of the world market, the recent introduction of promising cold hardy olive trees by European hybridizers has led to increased interest in olive growing throughout the South. Many European immigrants to the United States grow their own olive trees in large pots, which can be moved indoors and outdoors during seasonal changes.

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