The plant is extensively found in Asia minor, Palestine, Roman territory, Greece, Portugal, Spain, Turkey, Italy, North Africa, Algeria, Tunisia, California in America, Mexico, Peru and South zone of Australia. Usually it is imported from Spain, Italy, France, Turkey and Greece. Though olive fruits are very nutritious it is not usually eaten due to its metallic taste. Rather pickles of its fruits are largely consumed in Europe. The fruits preserved in vinegar is imported from Greece and liked very much in Europe and in Arabian countries.
Olive oil is a good preservative for other eatables too.
Sardine and other fishes are tinned and preserved in olive oil. The smoke-less burning of olive oil is a peculiar feature, which produces a bright light. I came to Madinah with Ghalib Bin Al Jabr. Ghalib became ill during the journey. We crushed a few seeds of Kalonji and mixed it with olive oil and dropped in both nostrils, after which Ghalib became healthy.