Sun, 03 May 2026 07:42:38 +0000

Olives: Fruit by Name, Not by Nature—Here’s the Surprising Reality When most people think of olives, they picture the familiar green or black blades nestled in Mediterranean dishes, synonymous with Italian antipasti, Greek salads, and classic tapas. But what many don’t realize is that olives are not technically fruits in the botanical sense—at least, not as most scientists define them. Understanding this surprising truth transforms the way we appreciate olives, their origins, and their nutritional value. ### The Botanical Truth: Olives Are Botanically a Pit, Not a Fruit Contrary to popular belief, the olive (Olea europaea) is not a true fruit. In botanical language, a fruit develops from the flowering plant’s ovary and contains seeds—think apples, berries, or even avocados. Olives, however, are classified as drupelets—a type of drupe. Botanically speaking, an olive starts as a flower that ripens into a single, hard-shelled stone (andoil) encasing a seed, surrounded by a fleshy mesocarp (the part we eat). Due to this structure, olives don’t qualify as a “fruit” in traditional botanical terms.