The olive tree grows typically in the Mediterranean Basin. It probably originated in Asia Minor and was put under cultivation in countries of the seacoast of the eastern Mediterranean between 1200–1700 B. C., depending on the regions. In the beginning, olive was more likely to be cultivated to be eaten as fruit, which contains 15 to 25% fat and was easy to be stored. Olives therefore constituted an important component of the human diet.
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