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Elaeagnus angustifolia, commonly called Russian olive, [2] silver berry, [3] oleaster, [3] or wild olive, [3] is a species of Elaeagnus, native to Asia and limited areas of eastern Europe. It is widely established in North America as an introduced species .
The first part of the name, elae-, is from ἐλαία, 'olive'. Sources differ on the origin of the second part: it may be from ἄγνος, Vitex agnus-castus, the chaste tree, [6] or from the Greek name for a kind of willow. [7] In either case, the second part is derived from ἁγνός (hagnós), meaning 'pure', 'chaste'. [8]
a large, black olive with a smooth and meatlike taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in wine, vinegar or olive oil. Kalamata olives enjoy PDO status, and olives of this same cultivar grown outside the Kalamata region are marketed in the EU as Kalamon olives. [18 ...
Image credits: midunda #3. Honey. Let's follow these highly territorial murder flies to their stronghold and eat their vomit. _Molotovsky reply: That's easy, watch a bear.
Leaves (when young, in April), edible raw as a salad vegetable . Berries (in autumn), edible raw, or made into jellies, jams and syrups, or used as a flavoring [6] Beech: Fagus sylvatica: Europe, except parts of Spain, northern England, northern parts of Northern Europe: Nuts (in September or October), edible raw or roasted and salted, or can ...
Healthy fats include extra-virgin olive oil, grapeseed oil, nuts, avocados, and seeds. Five to seven servings, which is a teaspoon of oil, an ounce of avocado, or two walnuts, per day is ...
Kalamata olives are a widely recognized and much-loved type of Greek olive that grow on the Kalamon tree and hail from the Peloponnese region in southern Greece. (Note: no olives grown outside ...
Oleaster, signifying a plant like an olive, but less valuable (cf. poetaster), may be applied to: Feral olive trees that have been allowed to run wild; Olea oleaster, the wild olive; Various species of Elaeagnus, notably Elaeagnus angustifolia, the Russian olive, the dried fruits of which are eaten during Nowruz