The common name for the plant Olea europaea is the olive tree. This evergreen tree is native to the Mediterranean basin and is highly valued for its fruit, the olive, which is rich in healthy fats and widely used in cooking and as a source of olive oil. The tree can live for centuries, thriving in dry, hot climates, and is noted for its gnarled trunk and silvery-green leaves. The cultivation of olives has deep agricultural and cultural significance, and olives are often eaten whole or used as an ingredient in various dishes and cuisines.