Olive (Olea europaea L.) was in troduced into cultivation over 3000 years ago and along with grape, date, and fig was one of the earliest tree-fruit additions to the previously grain- oriented agriculture of the Mediterranean Region (Zohary andSpiegel-Roy,1975). Archeological remain sand pollen cores provide evidence for cultivation 3500 BP in Turkey (Vermoere etal.,2003) and somewhat earlier in Crete(Riley, 2002). After early domestication in thee astern Mediter ranean olive was spread west along trade routes on both sides of the Mediterra nean Sea by the Phoenicians, Romans, and other human civilizations. However, some local selection from wild populations through out Europe and North Africa likely occurred (Breton etal.,2006,2009). Today,in the Mediter-ranean Basin, most orchards are rain-fed with tree densities in the range 100–300 trees ha−1.