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The olive tree is native to the Mediterranean and spreads to neighboring countries from there. It is estimated that the cultivation of olive trees began more than 7,000 years ago. As far back as 3000 BC, olives were grown commercially in Greece. The ancient Greeks applied olive oil to their bodies and hair for care and good health. Fresh olives are too bitter to be eaten immediately from the tree and must be processed to reduce their inner bitterness. Processing methods vary depending on the variety of olives, the region where they are grown, and the desired taste, texture and color.