The olive's fruit is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Middle Eastern cuisine and Mediterranean cuisine.

The olive tree, Olea europaea, is an evergreen tree or shrub native to Mediterranean Europe, Asia, and Africa. It is compact and rarely exceeds 8-15 m (25-50 ft) in height. The silvery green leaves are oblong, measuring 4-10 cm (1+1/2-4 in) long, and the trunk is typically gnarled and twisted.

The small, white, feathery flowers are borne generally on the previous year's wood.

The fruit is a small drupe 1-2.5 cm (3/8-1 in) long when ripe, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. O. europaea contains a pyrena commonly referred to in American English as a "pit", and in British English as a "stone".

These seeds are rare and are in limited supply.

Type: Hardy tree

Hardiness zones: 8-10

Seeds per packet: 5