Elaeocarpus serratus, commonly known as Ceylon Olive, is a tropical tree native to the rainforests and humid monsoon forests of Sri Lanka, southern India, and parts of the northern Indian subcontinent. It is a medium to large-sized tree, typically growing to heights of 49 to 197 feet (15 to 60 meters). The Ceylon Olive has a dense, conical crown with drooping branches. It produces small, white, fragrant flowers that are arranged in racemes and bloom during the wet season. The fruit is a smooth, ovoid drupe that turns blue-black when ripe and is both edible and used in traditional medicine.

The Ceylon Olive is valued for its ornamental foliage and fragrant flowers, as well as its fruit, which is consumed fresh or used in local culinary dishes. It is also planted for its medicinal properties and as a shade tree in coffee and tea plantations. In cultivation, it requires a consistently moist, well-drained soil and a position in full sun to partial shade. It is not tolerant of frost and prefers a tropical to subtropical climate. While it is not commonly found in cultivation outside its native range, it can be grown in botanical gardens and arboreta specializing in tropical species. Potential problems include habitat-specific pests and diseases, though these are generally not a concern outside its native range. Over-exploitation for its timber and fruit, along with habitat destruction, are the primary threats to wild populations.CC BY-SA 4.0