1) " Olive" -- As it applies to Olive Leaf Extract For the Italian political alliance see Olive Tree, and the color, olive (color). Olive Olea europaea (Olive), Lisboa, Portugal Scientificclassification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Oleaceae Genus: Olea Species About 20, including: Olea brachiata Olea capensis Olea caudatilimba Olea europaea Olea exasperata Olea guangxiensis Olea hainanensis Olea laxiflora Olea neriifolia Olea paniculata Olea parvilimba Olea rosea Olea salicifolia Olea tetragonoclada Olea tsoongii Olea undulata The olives ( Olea ) are a genus of about 20 species of small trees in the family Oleaceae, very widely scattered across the Old World, from the basin of the Mediterranean Sea, southern Africa, southeast Asia north to southern China, New Caledonia and eastern Australia. They are evergreen, with small, entire leaves arranged oppositely. The fruit is a drupe.By far the most widely known species is the European Olive Olea europaea, which has been used since ancienttimes for the making of olive oil and for eating of the fruit itself (which,being bitter in its natural state, must be subjected to natural fermentation or "cured" with lye or brine to be made edible). The wild olive is a small tree or bush of rather straggling growth, with thorny branches and opposite oblong pointed leaves,dark grayish-green above and, in the young state, hoary beneath with whitish scales; the small white flowers, with four-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last years wood, in racemes springing from the axils of the leaves; the drupe (fruit) is small in the wild plant, and the fleshy pericarp, which gives the cultivatedolive its economic value, is comparatively thin. Cultivated forms have wide variation...
2) " Leaf" -- As it applies to Olive Leaf Extract This article is about the leaf, a plant organ. See Leaf (disambiguation) for other meanings. Fallen leaf of a maple. Note areas where chlorophyll (green) has been destroyed now appear yellow. In botany, a leaf is an above-ground plant organ specialized for photosynthesis. For this purpose, a leaf is typically flat and thin, to exposethe chloroplast containing cells ( chlorenchyma ) to light over abroad area, and to allow light to penetrate fully into the tissues. Leaves are also the sites in most plants where respiration, transpiration, and guttation takeplace. Leaves can store food and water, and aremodified in some plants for other purposes. The comparable structures of ferns are referred to as fronds. Contents 1 Leaf structure 1.1 Epidermis 1.2 Mesophyll 1.3 Veins 2 Leaf Types, Arrangements, and Forms 3 Leaf shapes 4 Leaf margins 5 Leaf tips 6 Leaf bases 7 Hairiness 8 Leaf surfaces 9 Adaptations 10 See Also 11 External link Leaf structure Detailed view of the pinnate veins A structurally complete leaf of an angiosperm consists typicallyof a petiole (leaf stem), a lamina (leaf blade), and stipules (small processes located to either side of the base of the petiole). The point at which the petiole attaches to the plant stem is called the leaf axil. Not all species produce leaves with all of these parts. In some species, stipules are not obvious or present, or the petiolemay be absent. The blade is not always laminar (flattened). A leaf has a dorsiventral anatomy, in other words the upper surface and the underside have a different construction anddifferent functions. The external leaf characteristics (such as shape, margin, hairs, etc.) are important for identifying plant species. A leaf typically consists of the follo...
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