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| Olive (জলপাই) |
The olive (Bangla)জলপাই known by the organic name Olea europaea, signifying "european olive", (syn. Olea sylvestris[1]) is a types of little tree in the family Oleaceae, found in a lot of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, and also the Canary Islands, Mauritius and Réunion. The species is developed in numerous spots and considered naturalized in Spain, Algeria, France (counting Corsica), Greece, Turkey, Cyprus, Malta, Croatia, Slovenia, Albania, Crimea, Egypt, Israel, Iran, Iraq, Italy, Argentina, Jordan, Morocco, Palestine, Syria, Saudi Arabia, Tunisia, Lebanon, Java, Norfolk Island, California and Bermuda.
The olive's natural product, likewise called the olive, is of major rural significance in the Mediterranean locale as the wellspring of olive oil. The tree and its natural product give their name to the plant family, which additionally incorporates species, for example, lilacs, jasmine, Forsythia and the genuine fiery remains trees (Fraxinus). The word gets from Latin ŏlīva ("olive natural product", "olive tree"; "olive oil" is ŏlĕum) which is related with the Greek ἐλαία (elaía, "olive organic product", "olive tree") and ἔλαιον (élaion, "olive oil"). The most established verified types of the last two words in Greek are individually the Mycenaean, e-ra-wa, and e-ra-wo, e-rai-wo, written in the Linear B syllabic script. "Oil" in numerous dialects at last gets from the name of this tree and its fruit.
The olive's natural product, likewise called the olive, is of major rural significance in the Mediterranean locale as the wellspring of olive oil. The tree and its natural product give their name to the plant family, which additionally incorporates species, for example, lilacs, jasmine, Forsythia and the genuine fiery remains trees (Fraxinus). The word gets from Latin ŏlīva ("olive natural product", "olive tree"; "olive oil" is ŏlĕum) which is related with the Greek ἐλαία (elaía, "olive organic product", "olive tree") and ἔλαιον (élaion, "olive oil"). The most established verified types of the last two words in Greek are individually the Mycenaean, e-ra-wa, and e-ra-wo, e-rai-wo, written in the Linear B syllabic script. "Oil" in numerous dialects at last gets from the name of this tree and its fruit.
Description:
The olive tree, Olea europaea, is an evergreen tree or bush local to the Mediterranean, Asia and Africa. It is short and squat, and once in a while surpasses 8–15 m (26–49 ft) in tallness. The Pisciottana, a one of a kind assortment containing 40,000 trees discovered just in the zone around Pisciotta in the Campania area of southern Italy regularly surpasses this, with correspondingly expansive trunk distances across. The brilliant green leaves are elongated, measuring 4–10 cm (1.6–3.9 in) long and 1–3 cm (0.39–1.18 in) wide. The storage compartment is commonly contorted and curved.
The little white, fluffy blooms, with ten-parted calyx and corolla, two stamens and bifid disgrace, are borne by and large on the earlier year's wood, in racemes springing from the axils of the takes off.
The natural product is a little drupe 1–2.5 cm (0.39–0.98 in) long, more slender fleshed and littler in wild plants than in plantation cultivars. Olives are collected in the green to purple stage. Canned dark olives might contain chemicals (typically ferrous sulfate) that falsely turn them dark. Olea europaea contains a seed normally alluded to in American English as a pit or a stone, and in British English as a stone.
The little white, fluffy blooms, with ten-parted calyx and corolla, two stamens and bifid disgrace, are borne by and large on the earlier year's wood, in racemes springing from the axils of the takes off.
The natural product is a little drupe 1–2.5 cm (0.39–0.98 in) long, more slender fleshed and littler in wild plants than in plantation cultivars. Olives are collected in the green to purple stage. Canned dark olives might contain chemicals (typically ferrous sulfate) that falsely turn them dark. Olea europaea contains a seed normally alluded to in American English as a pit or a stone, and in British English as a stone.
Prehistory:
It appears to be sure that the olive tree as we probably am aware it today had its cause roughly 6,000 - 7,000 years prior in the locale comparing to antiquated Persia and Mesopotamia (Boskou 1996). The olive plant later spread from these nations to adjacent domains relating to present-day Syria, Israel and the Palestinian regions.
The eatable olive appears to have existed together with people for around 5000 to 6000 years, backtracking to the early Bronze Age (3150 to 1200 BCE). Its root can be followed to ranges along the eastern Mediterranean Coast in what are currently southern Turkey, Syria, Lebanon, Palestine, and Israel in light of composed tablets, olive pits, and wood parts found in antiquated tombs.[16] At slightest one cookbook essayist has placed that the most old confirmation of olive development is found in Syria, Israel, and Crete.
The prompt family of the developed olive is obscure. It is assumed[by whom?] that Olea europaea might have emerged from O. chrysophylla in northern tropical Africa and that it was brought into the nations of the Mediterranean Basin by means of Egypt and after that Crete or the Levant, Syria, Tunisia and Asia Minor.[citation needed] Fossil Olea dust has been found in Macedonia, Greece, and different spots around the Mediterranean, showing that this sort is a unique component of the Mediterranean greenery. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated around 37,000 BP. Engravings of hatchlings of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the takes off. The same bug is usually discovered today on olive leaves, demonstrating that the plant-creature co-developmental relations have not changed since that time.
As far back as 3000 BC, olives were become monetarily in Crete; they might have been the wellspring of the abundance of the Minoan human advancement.
The eatable olive appears to have existed together with people for around 5000 to 6000 years, backtracking to the early Bronze Age (3150 to 1200 BCE). Its root can be followed to ranges along the eastern Mediterranean Coast in what are currently southern Turkey, Syria, Lebanon, Palestine, and Israel in light of composed tablets, olive pits, and wood parts found in antiquated tombs.[16] At slightest one cookbook essayist has placed that the most old confirmation of olive development is found in Syria, Israel, and Crete.
The prompt family of the developed olive is obscure. It is assumed[by whom?] that Olea europaea might have emerged from O. chrysophylla in northern tropical Africa and that it was brought into the nations of the Mediterranean Basin by means of Egypt and after that Crete or the Levant, Syria, Tunisia and Asia Minor.[citation needed] Fossil Olea dust has been found in Macedonia, Greece, and different spots around the Mediterranean, showing that this sort is a unique component of the Mediterranean greenery. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated around 37,000 BP. Engravings of hatchlings of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the takes off. The same bug is usually discovered today on olive leaves, demonstrating that the plant-creature co-developmental relations have not changed since that time.
As far back as 3000 BC, olives were become monetarily in Crete; they might have been the wellspring of the abundance of the Minoan human advancement.
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