In almost every location where cultivated olives grow, wild olive trees and shrubbery called oleaster or acebuche also exist. Other scientists consider the genus Olea and species europaea to represent just one group of widely diverse plants with “ecotypes” or “subspecies” that are located in different geographic areas. Some scientists believe that the “European” olive, which has the only Olea with sufficiently large fruit to be edible, is a hybrid between two or more distinct species. The true genetic origin of today's cultivated olive Olea europaea L. The author discusses six of the world's most influential olive oil varieties ‘Picual’, ‘Coratina’, ‘Koroneiki’, ‘Arbequina’, ‘Frantoio’, and ‘Leccino’ covers some horticultural history of oil olive cultivation and processing and describes the most current trends toward superhigh-density plantings and automated continuous oil processing. In some cases oils are made with a blend of regional varieties. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. Oil styles are also varied, and most olive fruit (≈16 million t/year) is processed into oil. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. The “California Style” black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. World production of table olives is now about 1.5 million t/year. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. As a result, olives were traditionally relegated to lands where little else would survive. The olive tree requires some chilling tolerates hot, dry conditions does not like moisture during bloom, and actually produces better with some stress. This is currently being sorted out with DNA identification. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. Various nonscientific selection processes created a multitude of different cultivars. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa.
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