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The tree from which edible olives have evolved over the centuries is the subspecies Olea europaea subsp. sylvestris. Another subspecies occurs in East Africa, Olea europaea subsp. cuspidata, with small olives that are barely edible. In the highlands of Ethiopia, this African wild olive is often found in church forests, small remnants of natural forest in an otherwise often treeless landscape. Today, there are more than 80 varieties of olive trees through crossbreeding. The tree grows relatively slowly at first, has a thick trunk and long roots. Due to the growth of the roots, a minimum distance between the trees should be maintained when planting. Only after 5 years does the tree start to bear fruit. Olive trees can live for many hundreds of years. Old olive trees are particularly valuable. In the Netherlands and Belgium, olives are sometimes grown as a container plant. The older plants are allowed in these countries all year round. They recover quickly after light frost.