Olea europaea

Olive

Low spreading tree cultivated extensively in the mediterranean region of Europe and North Africa as well as in the Americas for its edible fruit from which olive oil can be extracted. The leaves and twigs are useful cattle fodder, and considerable amounts of pruning residue are available.

Olive leaves should be fed green as far as possible; the remainder can be left on the branches to be stripped off later or ensiled. Old dry leaves are palatable to cattle if they are soaked overnight in 2.5 times the volume of water containing 0.2% salt. Cattle or sheep accept daily 1-1.5 kg of green leaves and 0.8-1 kg of dried leaves per 100 kg of liveweight.