It is a native to the coastal areas of the eastern Mediterranean and subtropical regions of Asia and southern Europe, from where it has spread to other warmer countries of the world. The tree bears small flowers, which are white, clustered at the leaf axils and produces small oval fruit with slight bitterness. When unripe, the fruit is green and turns to shining black when ripe.

Olive leaves, branches, and flowers are symbols of peace and prosperity. Holding out olive branch is to declare a ceasefire or an attempt to make peace talks. The soldiers were garlanded with olive leaves and flowers to celebrate their victories on return from battle-fields.

Olives are valued since times immemorial for their fruit and oil, which are still attached with lots of health benefits and cosmetic uses. Olive oil contains Oleic acid, Linolic acid, Plamitic acid, Stearic acid, Vitamins A, E, D and K that among many benefits assist in development of bones. It also contains potassium, sodium, calcium, magnesium, phosphorus and iron. Olives have a high nutritive value. To reduce the risk of heart-problems people are switching over to vegetable fats instead of animal fats. Olive oil is one of the best vegetable oil.

The medicinal benefits of olive oil reviewed by the Oil and Fats Section of the, PCSIR Laboratories Complex, Karachi, are abridged as under

“Olive oil is highly protective against heart disease. It is a functional food and a rich source of polyphenols. Refined olive oil is the best vegetable oil for heart health. The beneficial effects of olive oil on heart are due to its high content of monounsaturated fatty acids and high content of antioxidative substances. Olive oil powers blood pressure and has beneficial effect on high blood pressure. Medicines that reduce high blood pressure are made from olive leaves. A fat found in olive oil helps prevent the formation of prostate cancer cells.

A recent study at the University of Oxford showed that olive oil has a protective effect against intestinal cancer. Breast cancer can be avoided by 50 per cent by the use of olive oil. Olive oil has a protective effect against some types of malignant tumours of prostate, breast, colon, squmous cell, and oesophageous.

The oil prevents arthritis and assists in bone development. It also protects stomach against gastritis and ulcers by reducing gastric acid levels. It is highly effective against chronic constipation and is good diuretic and removal of kidney stones.

Olive oil has a wonderful healing effect for burns, sores, cuts, scratches, sore feet, chapped hands and rough broken skins. A few drops of warm olive oil relieve earache. Olive oil dissolves clots in capillaries. It slows down aging process. It has beneficial effects on brain and nervous system as well as overall growth”.

The unripe fruits are used in making pickles and are eaten as a relish with “ecmec” (common bread) and cheese in many Mediterranean countries. Olives are stuffed in food items, used for dressing up “salads” and frozen “pizzas” with tomatoes.

The major olive oil producing countries are Spain, Turkey, USA, Morocco, Italy, Greece and Egypt.. At present 2.3 million tones of olive oil is produced world over, mainly in Europe, Syria, Tunis and Turkey.

In Pakistan, domestic demand for olive oil is met through imports. Olive oil can be a good alternative to edible oils in the country, as the ongoing research efforts on production of olives have indicated. Efforts to convert wild olive trees into cultivated form were first started several years ago by the Pakistan Oilseeds Development Board (PODB).

The Barani Agricultural Research Institute (BARI), Chakwal, also carried out research on olive in Potowhar region of Punjab. About 45 million wild olives plants are available and can be converted to cultivable forms. The 15 years research on olive at BARI, Chakwal has indicated that, out of some eight imported varieties from hot areas, five varieties are found adaptable in Potowhar conditions for commercial cultivation.

Research at BARI has also confirmed that propagation of olives by 'cuttings' was best suited in our conditions. Further cultivation of olive trees in fruit orchard conditions is also possible.

Out of eight exotic varieties tested, five olive varieties have yielded 15-35 kg fruits per plant, with oil content varying from 18-22 per cent. A rough calculation at BARI, Chakwal has indicated about the economics of olive cultivation and its profitability to the growers, which is quite encouraging.

The on-going research at Chakwal has revealed that olive can be successfully cultivated as a dependable crop in 'rain-fed' areas, of Potowhar region even under conditions where annual precipitation is 200-900mm. Hot summers are no impediments in olive cultivation, as exotic varieties imported from abroad are already well-adapted to local climatic conditions. Italian and North African varieties are most cold and heat-resistant hence they are better suited to local climatic conditions which are more or less the same, as in the home countries of the imported cultivars.

The olive research in Punjab is a new breakthrough. It is hoped that after some years, Pakistan may also emerge as olive producer. If attempt to grow olive is successful, it will reduce our reliance on imports of olive and olive oil, and pave the way for future research and its economic prosperity in the olive growing areas.

The government should encourage olive cultivation in the country by removing the hindrances and giving incentives to its growers.