Common Olive, or sometimes European Olive, needs little introduction, having deep cultural and economic significance especially in Mediterranean countries. There are seven subspecies accepted, with Olea europaea subsp. europaea including domestic cultivars.

Native to southern Europe, including Portugal, Spain and Italy, and to more than half of Africa, and eastwards to southern China.

Andromonoecious (flowers are male and hermaphrodite on the same tree). Wind-pollinated, although bees visit to collect pollen. Seeds dispersed by birds (especially pigeons) and mammals.

Evergreen, sometimes spiny, small (8-15m), with a leaning trunk and branchy habit. Bark silver-grey, smooth then fissured and gnarly. Twigs silver-grey downy, maturing brown and glabrous. Leaves narrow-obovate or oval (4-7cm), leathery, glaucous, silver-downy below, opposite. Flowers small (5mm), white, scented, in hanging racemes (3-5cm). Fruit an oily drupe with a large stone.

Hardy to -10°C, needing three months of cold to trigger flowering. Grows best in full sun on well-drained soil, slow-growing and compact; prune in late winter. Cultivars suited to warmer northern Europe include 'Arbequina', 'Frantoio' and 'Picual', and it suits container growing.

No notable associations where introduced.

The bacterium Xylella fastidiosa is a serious threat. Also verticillium wilt and olive knot disease.

Its edible fruit is consumed worldwide, mainly produced in Spain, Italy and Turkey, pressed for oleic-acid-rich, antioxidant olive oil; the seeds can be processed into biofuel. The attractive timber, yellow or red-brown with dark streaks and often curly figure, is valued for small craft items.