Talk:Olive

message: The Olive is almost consider as Saint from Albanian people and you can find the Olives any where they live since Pelasgic times . In the time of Albanian Ottoman wars the famous Albanian King Skenderbeg approved a law where every couple to be marry should plant an Olive tree.  — Preceding unsigned comment added by 81.26.201.50 (talk) 14:25, 29 October 2016 (UTC)
thread_title: Olive tree and Albanians 

message: A major part of olive production is the curing process. Without curing, the fruit of the olive would be poisonous. There are two methods of curing, oil and brine curing. Why is there nothing about this in this Long article? --Quodfui 14:20, 21 April 2007 (UTC)
replies: text: The article (now at least) states that olives aren't poisonous. Rob Russell (talk) 02:49, 1 March 2012 (UTC)
thread_title:  Methods of Curing 

message: Greek doesn't come from Mycenaean Greek. Mycenaean is an early dialect of Greek but it wasn't the parent of other dialects. I would be interested to know whether this is a Proto-Indo-European word or whether it's one of these words that floated around the Mediterranean, like sesame.  — Preceding unsigned comment added by 158.169.9.14 (talk) 02:41, 20 June 2013 (UTC)
thread_title: Etymology

message: I want to add another page to the listing of alternatives at the top, Olive, a dance music band from the 1990's. Three would be a bit much, so presumably a disambig page is called for. Where should it be placed? Move this one, or just link to it at the top? —Preceding unsigned comment added by Kiand (talk • contribs) 
:Olive the band?  Pretty obscure, even for Wikipedia.  Their banal name is probably a major reason for their obscurity. —Preceding unsigned comment added by Ghosts&empties (talk • contribs) 
::FYI, there's already an article on the band, Olive (band) and it's also listed in the disambig page. Btw, you've just responded to a year old message. :P --Andylkl (talk) 19:38, 4 November 2005 (UTC)
thread_title:  Disambig? 

message: This could use some things on olives in modernday cuisine as well. --Kasperl 17:34, 1 Dec 2004 (UTC)
thread_title:  Modern cuisine 

message: Considering that olives are famous by their longevity, maybe you could add something about the oldest olive in the world. It's about 2500 years old, it's near city of Bar, Serbia and Montenegro (there is  a picture). The second oldest olive in the world is on a Christ's grave in Israel.   Milant 23:21, 1 Apr 2005 (UTC)
thread_title:  Long life 

message: What an appalling piece! This must win a prize for 'most inappropriate and wantonly verbose' prose on Wikipedia...
At what remote period of human progress the wild olive passed under the care of the husbandman and became the fruitful garden olive it is impossible to conjecture.
Terrible English.
:That's 1911 for 'ya.--Joel 23:36, 13 Jun 2005 (UTC)
replies: text: I tried a re-write on the enjoyably archaic "History of the Olive" section but it is entirely speculative and already covered by the preceeding paras (e.g. geographical origins already indentified in the first para). So I expanded the intial section slightly and removed the "remote period of human progress.." etc. Presuably since 1911 somone has answered a lot of the speculation about origins of olives and history of cultivation. Still needs something about C20 production. frankh 22:59, 21 Jun 2005 (UTC)

text: It seems to be grammatically sound for the most part.  Abdullah H. Mirza (talk) 20:52, 7 March 2013 (UTC)
thread_title:  Urgh! 

message: I'm confused. Given that the article is outdated and terribly written, I can't see from the discussion above that there's a POV dispute; doesn't it just need a copyedit? Djnjwd 21:54, 14 Jun 2005 (UTC)
thread_title:  NPOV dispute 

message: A discussion of the kinds of Olives, and Kalamatian olives aren't even mentioned? :) Nahaj 01:05, 16 November 2005 (UTC)
replies: text: That discussion has its own page. Drsruli (talk) 17:21, 23 November 2023 (UTC)
thread_title:  Kalamata 

message: I've just removed the reference to dwarf cultivars, because there aren't any. "Olive dwarf cultivars" is just a nursery scheme to sell more plants. The trees go in to production early because of the stress of being planted so close together (2 - 3 m), and not for the fact that their dwarf.João Correia 01:12, 12 February 2006 (UTC)
thread_title: Dwarf cultivars

message: "The Wild Olive is a small, straggly tree or shrub to 8-15 m tall with thorny branches." - Is that supposed to be feet or is the 8-15 m a typo because 15 m is by no means a small tree?
The error is the “small tree” part. Actually the olive tree can grow up to 30 m, if grown in the appropriate conditions without major pruning, so 15 m is actually a conservative statement.  João Correia 00:17, 21 July 2006 (UTC)
thread_title: Height Verification

message: I looked up the various cultivars and 'Vacaca' and 'Fecundiat' do not seem be serious entries that I can reference anywhere.  Vacaca was added on 3 August 2006 and Fecundiat was added 24 September 2006 Salanth 23:16, 24 October 2006 (UTC)
replies: text: Removed them - MPF 22:07, 7 November 2006 (UTC)
thread_title: Suspicious cultivars

message: I didn't review the conflict of interest rules before I posted a link to a series of photographs that comprehensively document the journey of an olive through an olive mill from beginning to end on the "external link" portion.  Please consider it.  I'm the olive oil expert at Zingerman's Deli and photographed my time at an olive harvest in Paso Robles, CA.  http://drygoodsnotes.blogspot.com 
Solomonj 06:31, 9 December 2006 (UTC)
thread_title: Conflict of Interest External Link

message: As with Wheat, you should not have entire uncited sections. Thanks for trying to get a core topic to GA class, by the way.--Rmky87 14:08, 22 June 2007 (UTC)
thread_title:  GA Review 

message: I removed this sentence from the section on Olive oil history. To be honest, I think that whole paragraph needs looking at. Is it a copyvio from somewhere? Skittle 19:25, 5 July 2007 (UTC)
thread_title:  "Its mystical glow illuminated history." 

message: Could there be a reference to the noxious weed/tree Russian Olive, or is that tree not even related to this article?  They're in a different genus, anyway.  --Dulcimerist 17:02, 28 August 2007 (UTC)
replies: text: The Russian Olive is barely even related to the true olive, no point in mention.Wwm101 (talk) 19:07, 6 March 2010 (UTC)
thread_title:  Invasive Weed 

message: Would it be useful to include the nutritional information for olives?  They are a good source of antioxidants, which might be noteworthy.  Nutrition Facts for Olives --Dulcimerist 17:02, 28 August 2007 (UTC)
replies: text: I second this request. 85.76.51.247 (talk) 07:41, 7 February 2010 (UTC)
thread_title:  Nutritional Information for Olives 

message: The relative prevalence of pesticide (and other chemical) use in various growing regions should be noted, as should be tests detecting residues of such chemicals. Badagnani 21:27, 2 December 2007 (UTC)
thread_title:  Pesticide use 

message: Quite a few Olive trees remained on University of California at Santa Barbara campus. We'd eat the slightly shriveled fruit that fell off the trees and they weren't bitter. Most of the "ripe" black olives still on the tree weren't edible, and those that tried eating the green ones got diarrhea. The truly ripe fruit didn't store well, but I have purchased "sun dried olives packed in olive oil" at specialty stores and they seem similar to what we ate. (I assume that commercially olives like tomatoes and avocados are harvested green because they travel better.) 
Salt reacts with to create acidity, eg sterile pickling of cucumbers in brine. Adding vinegar is marinating.
Wine is generally fermented without air to allow creation of alcohol. Air allows the yeast to convert sugars to carbon dioxide, hence non-alcoholic wine.
this is wrong. Bottle-fermentation is the result of a sugar -> carbon dioxide conversion occuring in sealed bottles without access to air.
It is also off-topic.
69.203.83.158 (talk) 16:21, 30 September 2008 (UTC)
thread_title:  edible olives 

message: There are hints of this throughout the article, and throughout this discussion page.  Can someone please authoritatively settle this?  I understand the idea that if this *is* true, there still may be species selected for picking while green, and other species chosen for best black olives... Chrishibbard7  17:16, 26 January 2010 (UTC)
thread_title:  unripe=green, ripe=black? 

message: Shouldn't the production chart be corrected?  It says both Spain and Italy are the top producers (both have green dots), but the article says Spain produces almost twice as much as Italy.  Shouldn't Italy have five yellow dots?  Or does the article need to be corrected?  I don't know, but one of the two needs to be corrected.  —Preceding unsigned comment added by 151.200.59.238 (talk) 05:02, 25 September 2008 (UTC)
thread_title:  Production Chart 

message: I propose that Olive (fruit) be merged into this article. It is a poor article, with few citations, and could fit better as a subsection of this one. -- 69.203.83.158 (talk) 16:22, 30 September 2008 (UTC)
thread_title:  Merger proposal 

message: merge note - Hi as per the discussion above - and the request at WP:AN here - I have redirected olive (fruit) here - here is the version previous to my redirect edit - looking at it, it seems weakly cited and a lot of duplicated so I won't bother actually merging anything in at this time - if interested editors feel , a picture or a comment is worthwhile here then please merge that specific content over, thanks. Off2riorob (talk) 17:56, 7 February 2011 (UTC)
thread_title:  merge note 

message: In response to a question:
The information that I added to “Olive” is based on a scientific paper published in 2007: Identifying the Names of Fruits in Ancient Rabbinic Literature, M. Kislew, Y. Tabak & O. Simhoni , Leshonenu (Hebrew), vol. 69, p.279.
The best known of the paper’s authors is Prof. M. Kislew (or Kislev) of Bar-Ilan University in Israel, an internationally recognized expert in the fields of botany and archeology who has published many papers in leading scientific journals.
Not infrequently the names of various varieties of fruits, vegetables and other produce mentioned in ancient Rabbinic literature (1600-2200 years ago) are no longer current or recognized. In order to ascertain precisely which species/variety is referred to, scientific methods are  sometimes required.
In order to establish whether the olives of antiquity in the Holy Land correspond to those varieties cultivated today, or whether today’s varieties were unknown in earlier periods, two methods were employed.
The first is based on thousands of olive pits that have been uncovered in archeological digs. The pits of different types of olives vary greatly in size, shape, surface detail etc. and are quite distinctive under magnification. At Massada, the site of a Jewish stronghold during the Great Revolt (68-70 CE) against Roman occupation, 2600 olive pits were recovered. Due to the extremely dry conditions the pits are perfectly preserved. 2019 were found to belong to the variety known today as Nabbali; 60 to the variety known today as Surri; 37 to the Shami variety; 21 to the Tuphahi variety and 13 to the small Malissi variety. These findings, together with those from similar sites, prove two things: that the five varieties extant in Israel today existed in Roman times as well, and that the two most common varieties today were also the most common in Roman times.
The second approach was a survey of ancient olive trees in Israel. This survey, conducted by Prof. Shimon Lavi among others, confirmed that there are tens of ancient olive trees in Israel today: the majority are of the Surri variety and the remainder belong to the Nabbali variety. Most of these trees were determined by dendrochronology (tree ring analysis) to be 1600-2000 years old; some were judged to be approximately 3000 years old. There are seven trees in the Galilee region – two giant olive trees in the town of Arabeh and five in Dir Hannah – that have been determined to be over 3000 years old and are mostly of the Surri variety. All the trees surveyed sprout new branches annually and continue to produce olives.   
I hope this has clarified matters.
Dhybhr (talk) 11:37, 10 November 2008 (UTC)
thread_title:  Clarification regarding Ancient Olive Trees in Israel 

message: The opening paragraph gives a certain geographical region as the home of the olive tree. The paragraph entitled "Description" gives another. Which one is correct? Caeruleancentaur (talk) 06:58, 5 March 2009 (UTC)
thread_title:  Origin 

message: Can anyone cite an authoritative source for fermentation being the process whereby olives are cured. I have cured kilos of olives and the process seems very clearly that the water, or brine, permeates the fruit by diffusion and dilutes and removes the bitterness. If some sort of fermentation is used what is the active organism? From all my years in Spain I have never heard anyone refer to fermentation. The whole section on curing of the fruit is unclear, misleading and repetitious. I would happily volunteer to clean it up and reorder it if that would help. Richard Avery (talk) 11:16, 10 December 2009 (UTC)
replies: text: Googling "Olive fermentation" throws up plenty of hits, such as a paper on Biotechnology of olive fermentation. William Avery (talk) 11:41, 11 December 2009 (UTC)
replies: text:  Yes, an interesting paper which clearly describes some limited work on Portuguese olives which as noted are largely for domestic consumption. Here  is a much more interesting paper which explains clearly the fermentation process. Every day something new to learn - just as it should be! Richard Avery (talk) 19:35, 16 December 2009 (UTC)
thread_title:  Fermentation? 

message: It might be useful to mention the recent development of super-high-density plantings as documented in
* http://westernfarmpress.com/news/11-7-05-super-high-density-olive-trees/
* http://www.news.ucdavis.edu/search/news_detail.lasso?id=9324
--Ronz (talk) 17:13, 17 February 2010 (UTC)
thread_title: Tree density

message: In Spain these olives are known as manzanillas. Olive is a feminine noun taking the article "la" and modifiers would also have to be feminine. The following articles in the Spanish wiki use "manzanilla":
:http://es.wikipedia.org/wiki/Dos_Hermanas#Sector_primario
:http://es.wikipedia.org/wiki/Dos_Hermanas#Sector_primario
Accordingly, I have added "Manzanilla" as an alternate name for "Manzanillo" in the main article.  Ileanadu (talk) 22:14, 23 May 2010 (UTC)
thread_title: Manzanillo or Manzanilla

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thread_title: File:Olivodom.jpg Nominated for speedy Deletion

message: I made the change in the page: I just added that I found no news about those olive trees, and that it is too early (just 5 years) to say whether the growing will be successful or not. I would add that weather, in the last years, was apparently colder in UK, above all by winter; but I think that Anglesey did not experience temperatures low enough to kill the trees, neither in 2010 or 2011, being an island in a "mild" sea.
Filippo83 (talk) 10:00, 4 April 2012 (UTC)
thread_title:  Northernmost growing of olive trees (Anglesey) 

message: I realize there's a separate article on olive oil, but I think this basic olive entry ought to at least mention that olive oil is a major product of olive cultivation.
The "Nutritional information" section tells an ordinary reader nothing about nutritional value. It's just a list of chemical properties.
Sca (talk) 12:39, 1 July 2012 (UTC)
thread_title: 2 observations

message: Hey all, I am thinking of splitting out the cultivar list in to a proper List of olive cultivars. Many major plants and animals have lists, if you look at :Category:Food plant cultivars. Plus, it will be a good way to keep the article to summary style. There are hundreds of olive varieties, so this list has a lot of room to grow. Steven Walling • talk  06:24, 10 October 2013 (UTC)
replies: text: Okay, this is  now. As you can see at List of olive cultivars I declined to just restore the old version of the article, which was merely a list of links. Instead, I forked the current page's section, which had more substantive content. I hope to expand the list and create more olive cultivar stubs soon, probably over the weekend. Steven Walling • talk  04:10, 11 October 2013 (UTC)
thread_title:  Splitting out cultivars 

message: appearantly, An average olive tree produces 5 kg (176 ounces) to 10 kg of olives, which makes about 1 to 2 liter of olive oil (5 kg makes 1l of oil).Bertolli info
Also, can it be mentioned that olives are harvested by means of vibrator, shaker, hand-held vibrator, or manual (with a stick). see http://www.oliscuquello.com/index.php/en/blog-english/110-how-we-harvest-the-olives , http://www.treecrops.org.nz/crops/fruit/olive/
Some cultivars are more suited to a specific harvesting method 
Per tree, this comes to about 17,5 € (if 5kg) to 35 € (if 10kg) worth of olives (olives, not olive oil !)Olive oil and olive price
 — Preceding unsigned comment added by 109.130.227.122 (talk) 16:46, 17 December 2014 (UTC)
thread_title: Production of oil per plant

message: Apart from the fact that there is more recent data available than 2011, the figures in the table at Olive#Production don't match the FAOSTAT data available here. Thus if you select Spain, Olives, Production Quantity and 2011, you get 7,820,060 tonnes, i.e. 7,820 kilotonnes, but our article has 7,869 kilotonnes. For the World, FAOSTAT gives 20,415,393 tones, i.e. 20,415 kilotonnes, but our article has only 19,894. The best solution seems to be to update to the 2013 figures as per FAOSTAT. Peter coxhead (talk) 08:02, 27 August 2015 (UTC)
thread_title: Production data

message: Substituted at 21:22, 19 March 2016 (UTC)
thread_title: Assessment comment

message: The map in the info box does not show the olive tree in Egypt except for a single marker "Introduced and naturalized (synanthropic)."
This seems to contradict the statements of the text "Leafy branches of the olive tree were found in Tutankhamun's tomb." and "It is assumed[by whom?] that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt ..."
What does the map represent? Current cultivation, current natural occurrence, natural occurrence at a certain point in the past? If it is current cultivation, why "introduced in Egypt"? Did it die out there, and was later reintroduced? Anyone knows? --Lgriot (talk) 18:54, 23 May 2017 (UTC)
thread_title:  Egypt 

message: Eh? Radiocarbon dating tells how long since a tree died. On a living tree, it says it's not dead yet, right? This makes very suspicious the claim of carbon dating as verifying the age of a living tree. Jim.henderson (talk) 02:55, 12 November 2017 (UTC)
replies: text: Radiocarbon dating does not tell how long it has been since a tree died. It tells how long ago the wood was formed. If you take wood from the outermost part of a living tree, it will be recent, but if you date wood from the innermost part, it may be a thousand years old or more. Obviously you have to somehow bore into the tree to get at the innermost part without putting the tree in jeopardy. Eric Kvaalen (talk) 09:23, 7 February 2019 (UTC)
thread_title:  Carbon date  

message: Olive trees are extremely common, so how could they be at all threatened or endangered? Why aren't they clearly "least concern"? Kk.urban (talk) 21:01, 14 January 2024 (UTC)
thread_title:  Why are olive trees listed as "data deficient"? 

message: I reverted this material because:
* it was mostly redundant with the existing "Uses" section;
* it was written in a promotional, non-encyclopedic tone (cf. WP:IMPARTIAL);
* it was written in the form of WP:ADVICE;
* it had no sources.
* it included direct external links (cf. WP:EL) -- to commercial sites.
Cheers, --Macrakis (talk) 19:56, 15 January 2024 (UTC)
thread_title: Content added by 2600:1700:...

message: Black olives are not ripe olives, but they are rather green olives which have been artificially processed. True ripe olives are soft, similar to a ripe grape. However black olives are often used because they are firmer than true ripe olives which makes further processing (such as removing their seeds and cutting into slices) easier (trying that with true ripe olives usually results in mush). True ripe olives are soft, and come in various colors such as dark brown and red and sometimes an almost black color, but not as black as black olives. — al-Shimoni (talk) 13:46, 16 January 2024 (UTC)
thread_title:  Error throughout the article 

message: The word tree is irrelevant. you can simply write shrub  דולב חולב (talk) 14:14, 26 January 2024 (UTC)
thread_title:  Definition