Abstract
Olive (Olea europaea L.) is the main cultivated species belonging to the monophyletic Oleaceae family. It has been cultivated throughout the world and used for thousands of years for food flavoring and in traditional medicine. Major chemicals present in olive are tocopherols, carotenoids, phospholipids, and phenolics. The extent of each of these chemical constituents varies depending upon the type of species or cultivars as well as cultivation conditions such as soil type, irrigation, weather, pruning, and other horticulture practices. Olive is an essential component of several industrial applications that range from food to cosmetics to pharmaceuticals products. Further research on maximizing yield per hectare and optimum preservation and oil extraction methods are needed, particularly in developing countries where olive fruit harvesting methods are more traditional.
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