What is the origin of the
Olive?
The Really Stuffed Olive Co.
What is the origin of the
Olive?
Olive cultivation began in the eastern Mediterranean some 6000 years ago. It moved west through Greece to Italy and along the northern coast of Africa into Spain. Extensive plantings in Spain were already recorded by the time of the Roman occupation from 210 BC to the 5th century AD. Olives were used for eating and for making oil that was used for everything from cooking to lighting, heating, soap, lubricants, and medicine.
What are the characteristics of the Olive Tree?Cultivated olives belong to the botanical group Sativa, a sub-species of Olive europaea. The olive tree flourishes in Mediterranean-type climates (between 30-45° latitudes) with hot dry summers and cool winters. The trees are sensitive to the cold during the growing season, but need temperatures close to zero in the winter to induce a dormant state in which they can rest. They are less sensitive to heat and drought and can withstand quite long periods without rain but they will not produce as many olives.
The trees are not very demanding on the soil in which they grow and can be found at altitudes of up to 1400 feet. The trees are slow to grow, taking four or five years to yield their first fruits and another ten to fifteen to reach full capacity. Once established however, the olive tree can live for many years. There are stories of trees which have stood for 1000 years.
Who leads the world in Olive production?
Spain is the leading producer and exporter of olives with over 2 million hectares of olive groves. There are many varieties grown in Spain, with the Gordal, Hojiblanca, and Manzanilla being the most highly appreciated in the production of table olives. Other varieties include morono, cacereņa, aloreņa, serrana, and picolimon.
How are Olives produced?
There are at least 50 or more different varieties of olives, each with its own distinct characteristics. Most olive-growing areas have their own particular varieties of olive, some of which do not grow outside that area. Everything that happens to the olive tree from pruning in spring through flowering, fruiting, and harvesting in the late fall will have a bearing on the quality of the fruit and thus on the product it will yield.
The Harvest season is from September to March depending on the region and whether the fruit will be used for oil or table olives. High quality olives are hand-picked to ensure that the fruit is at its optimum ripeness and to reduce bruising. Unlike other fruit, olives cannot be consumed in their natural state. They must undergo a curing and seasoning process which has been handed down from generation to generation.
Green olives are treated to remove their bitter glucosides. If done on a commercial basis the olives are immersed in a soda solution, and then washed and packed in brine. During this process the olives must be kept away from the air, to prevent them turning brown through oxidation. For centuries, however, the growers who prepare their own olives have simply washed them every day for about ten days in fresh water and then immersed them in brine, which is often mixed with herbs or lemon or other aromatic ingredients. These combinations of herbs and aromatics can vary from region to region, even from family to family, and there are many secret recipes that have been passed down from generation to generation.
After curing, olives are washed and then are usually stored in brine, which allows them to ferment and preserves them for long periods of time. The lactic fermentation of olives is a slow process caused by the action of yeast and bacteria, both of which occur naturally on the olives. The longer olives are allowed to ferment, the less bitter they become. "Processed" olives are those that have been through a lye bath, while those cured in oil, brine, water or salt are simply known as "oil-cured," "brine-cured," "water-cured," or "dry-salted olives."
Black olives in contrast, being fully ripe, only need washing and preserving in brine or dry salt.
What is the difference between green and black Olives?
Unripe olives, which are pear shaped and green, will change to a dark purple and then black as they ripen and "fill" with oil. In Spanish this maturation process is called envero. Green table olives are picked and cured before they have ripened. They have very little oil, their flesh is firm and they have a sharp flavor. Black olives, which have been left on the trees and picked when they are fully ripe, are full of oil, have soft flesh and a mellower flavor.
Company Profile
Olives
Contact Us
History
Stackable Bottles
Oils & Balsamics
Health
Tableware