The Olive, History and Production

The olive tree dates back to early ancient times in both biblical and classicalScriptures. In these early writings, the olive oil is referenced as a symbol ofboth goodness and purity, and the tree represents peace and happiness.In ancient times, the oil was also burnt in sacred lamps at temples duringthe Olympics and the victor was crowned with its leaves.

Olives have been cultivated since prehistoric times in Asia Minor. Todayolives are commercially produced in Spain, Italy, France, Greece, Tunisia,Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, SouthAfrica, Uruguay, Afghanistan, Australia, New Zealand and California. TheMediterranean area produces 93% of the olive production. CurrentlyThey are being cultivated some 800 million olive trees. California is the onlystate of the olives are grown commercially. Over 90% of the oliveproduction is used to make olive oil.

The olive tree is considered an evergreen tree. These trees can live up tomore than 2,000 years old. They grow 20-40 feet high and begin to bear fruitbetween 4 and 8 years old. The tree blooms with small whitish flowers andThey have a wonderful fragrant.

A Franciscan missionary planted the first olive tree in California in 1769 on aFranciscan mission in San Diego. The olives grown in California are called° Mission olives¡ ±. Of all the species of olives, this olive is especially good forits oil.

Olives are not edible, green or ripe and should be treated with bleach orcured in brine or dry salt before being edible. They contain about 20% oil.Olives must be processed to remove the bitter glycoside oleuropein, beforethey are edible, so you are usually first treated with lye and then pickled.

Greek olives are not treated with lye. They are strong tasting becauseThey are only packaged in dry or preserved in salt brine for 6 to 12 months(Where they undergo a lactic acid fermentation process) and finally packed infresh brine.

Spanish green olives are picked before they are ripe, treated with lye, andThen placed in a brine and allowed to ferment.

California olives are treated to set the pigment, treated with lye and thenimmediately packed and sterilized brine. Is not subject to thethe fermentation process and sterilization 'cooking'. This lack offermentation and the 'cooking' when they are sterilized produces a bland,uninteresting olive

10 medium size black olives have 50 calories and 4 grams of fat.