Olea europaea (leaf)

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{{DISPLAYTITLE:''Olea europaea'' (leaf) }} {{askbox|herb=''Olea europaea''}}
 
=Nomenclature=
 
=Nomenclature=
 
{{nomenclature | binomial=Olea europaea
 
{{nomenclature | binomial=Olea europaea
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=Botanical Voucher Specimen=
 
=Botanical Voucher Specimen=
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{{Media      |cat=Voucher
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            | source=MOBOT, Tropicos.org
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            | mainimage=Olea europaea Tropicos 100000992.jpg
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            | companyimage=TropicosLogo.gif
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            | companyURL=http://www.tropicos.org/Image/100000992
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            | reference=Tropicos.org. Missouri Botanical Garden. 20 Mar 2014 <http://www.tropicos.org/Image/100000992>
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            | }}
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=Organoleptic Characteristics=
 
=Organoleptic Characteristics=
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{| border=1
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{{Organolepsy | source=United States Dispensatory (1918)
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| description=The leaves and bark of the olive tree have an acrid and bitterish taste ...}}
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=Macroscopic Characteristics=
 
=Macroscopic Characteristics=
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{{Macroscopy | source=United States Dispensatory (1918)
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| description=''Olea europaea'' L. is one of the leading fruit trees of the world. It is usually from fifteen to twenty-five feet in height, though sometimes much larger ... It has a solid, erect, unequal stem, with numerous straight branches, covered with a grayish bark. The leaves, which stand opposite to each other on short footstalks, are evergreen, firm, lanceolate, entire, two or three inches in length, with the edges somewhat reverted, smooth and of a dark green color on their upper surface, whitish and almost silvery beneath. The flowers are small, yellowish-white, and disposed in opposite axillary clusters, about half as long as the leaves, and accompanied with small, obtuse, hoary bracts. The fruit, or olive, is a smooth, oblong or oval drupe, greenish at first, but of a deep violet color when ripe, with a fleshy pericarp, and a very hard nut of a similar shape.  Clusters of not less than thirty flowers yield only two or three ripe olives.}}
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|}
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=Microscopic Characteristics=
 
=Microscopic Characteristics=
 
{{Media2 |cat=Microscopy | source=Elan M. Sudberg, Alkemist Laboratories
 
{{Media2 |cat=Microscopy | source=Elan M. Sudberg, Alkemist Laboratories

Latest revision as of 19:24, 31 March 2015

AHPA recognizes other valuable resources exist regarding the identity of Olea europaea.

To submit a suggestion or contribution, please contact Merle Zimmermann.

Contents

Nomenclature

Olea europaea L.   Oleaceae  
Standardized common name (English): olive

Botanical Voucher Specimen

bottomright

Olea europaea Tropicos 100000992.jpg
Source: MOBOT, Tropicos.org[1]


Organoleptic Characteristics

The leaves and bark of the olive tree have an acrid and bitterish taste ...

Source: United States Dispensatory (1918) [2]

Macroscopic Characteristics

Olea europaea L. is one of the leading fruit trees of the world. It is usually from fifteen to twenty-five feet in height, though sometimes much larger ... It has a solid, erect, unequal stem, with numerous straight branches, covered with a grayish bark. The leaves, which stand opposite to each other on short footstalks, are evergreen, firm, lanceolate, entire, two or three inches in length, with the edges somewhat reverted, smooth and of a dark green color on their upper surface, whitish and almost silvery beneath. The flowers are small, yellowish-white, and disposed in opposite axillary clusters, about half as long as the leaves, and accompanied with small, obtuse, hoary bracts. The fruit, or olive, is a smooth, oblong or oval drupe, greenish at first, but of a deep violet color when ripe, with a fleshy pericarp, and a very hard nut of a similar shape. Clusters of not less than thirty flowers yield only two or three ripe olives.

Source: United States Dispensatory (1918) [3]

Microscopic Characteristics

bottomright bottomright

Olive leaf Alkemist Laboratories.jpg
Multi-lobed glandular scale observed at 400x with Acidified Chloral Hydrate Glycerol Solution.
Source: Elan M. Sudberg, Alkemist Laboratories[4]

Olive leaf-1 Alkemist Laboratories.jpg
Long thick walled fibers within the leaf mesophyll observed at 400x with Acidified Chloral Hydrate Glycerol Solution.
Source: Elan M. Sudberg, Alkemist Laboratories[5]


High Performance Thin Layer Chromatographic Identification

Supplementary Information

Sources

  1. ↑ MOBOT, Tropicos.org http://www.tropicos.org/Image/100000992
  2. ↑ United States Dispensatory (1918)
  3. ↑ United States Dispensatory (1918)
  4. ↑ Elan M. Sudberg, Alkemist Laboratories http://www.alkemist.com
  5. ↑ Elan M. Sudberg, Alkemist Laboratories http://www.alkemist.com
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