Autumn olive, a fast-growing woody shrub in the Oleaster family, was introduced into the United States in 1830 from China and Japan. It was promoted by state and federal agencies for shelterbelts, erosion control, strip mine reclamation, and wildlife habitat, and was widely marketed as an ornamental. Autumn olive thrives in disturbed areas, fields, forest edges, along roadsides, and in clearings open to full sun. It does not tolerate shade and, hence, does not invade dense forested environments. It is a vigorous competitor in open, sunny sites, where it produces abundant fruits. These fruits are eaten by birds and small mammals, which then distribute the seeds widely in their droppings. Autumn olive is drought tolerant and does not grow well in wet areas. It is among the few non-legumes that fix nitrogen in the soil by means of bacterial root nodules. This may give the shrub a competitive advantage on soils having low nitrogen content. Autumn olive now is naturalized in suitable habitats throughout the eastern and midwestern U.S.

Autumn olive grows to a height of 20 ft. Its growth habit is bushy with a spreading crown. The leaves are deciduous, alternate, short-petioled, oblong, and smooth. They are dark green above and silvery beneath. Twigs are silvery or golden brown and often have prominent spines. The flowers are yellowish-white, fragrant, tube-shaped, and bloom in May through June. Plants begin flowering and develop fruits annually after reaching three years of age. The fruits are abundant, juicy, round drupes up to 0.4 in. long. Immature fruits are silvery, whereas mature fruits are red and speckled with silvery scales. Fruits mature in September and October, and up to 8 lbs. of fruit may be produced per tree.