Wild Olive

Description

Wild Olive (Olea europaea subsp. cuspidata) belongs to the Oleaceae family and is native to Africa. It thrives in Highland forest, woodland environments across regions including Africa. Botanically, Wild Olive is wild African subspecies of olive with small edible fruits and oil potential. Ancestor of cultivated olive.. The edible parts include Fruits, Oil. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during April, June and May. Nutritionally, Wild Olive stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Olive offers a Bitter, sharp, olive-like; requires curing flavor profile. Harvest ripe fruit; soak in water/brine for weeks to debitter. Common culinary applications include Cured olives, Oil extraction. Popular preparations include Cure in brine for weeks like commercial olives. For storage, refrigerate fresh parts. Safety note: Raw fruit extremely bitter; must be processed like olives. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Cured olives, Oil extraction Storage: Refrigerate fresh parts

Recipes

• Cure in brine for weeks like commercial olives

Where It Grows