Olives are indeed fruit so Olive Oil is technically fruit juice! Olives are known as "drupes" meaning it has a fleshy outer part that surrounds the shell (or pit in this case).

Yes olives are fruit. The olive fruit is a green drupe, becoming generally blackish-purple when fully ripe. A few varieties are green when ripe and some turn a shade of copper brown. The cultivars vary considerably in size, shape, oil-content and flavor. The shapes range from almost round to oval or elongated with pointed ends. Raw olives contain an alkaloid that makes them bitter and unpalatable. A few varieties are sweet enough to be eaten after sun drying. Thinning the crop will give larger fruit size. This should be done as soon as possible after fruit set. Thin until remaining fruit average about 2 or 3 per foot of twig. The trees reach bearing age in about 4 years. Olive fruits that are to be processed as green olives are picked while they are still green but have reached full size. They can also be picked for processing at any later stage up through full ripeness. Ripe olives bruise easily and should be handled with care. Mold is also a problem for the fruit between picking and curing. There are several classical ways of curing olives. A common method is the lye-cure process in which green or near-ripe olives are soaked in a series of lye solutions for a period of time to remove the bitter principle and then transferred to water and finally a mild saline solution. http://www.crfg.org/pubs/ff/olive.html Edit - I like both. Greek olives are best but the Italians have the better olive oil. (BTW - unrelated - no one has tasted yogurt 'til they try Greek yogurt - to die for)

No, unless you consider your grandpa a fruit.

Have you ever put a fresh olive in your mouth?? We are talking about one of the worst tasting things ever. I don't know what the curing process does but it takes it from something sickening to delicious.

Hi Joel. Yes, they are actually type of tropical fruit.

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