Five fun things you may not know about Olives.
- Are we (California) the Olive Kings?
Not even close. California has approximately 37,000 acres of Olives. Spain has approximately 5,600,000 acres of Olives.
- I love Olive oil. How much can I get out of the ton of Olives I just ordered online?
One ton of Sevillano variety of Olives yields 10 to 15 gallons of Olive oil. One ton of Koreneki variety of Olives yields 40 to 50 gallons of Olive oil.
- Do black Olives come off the tree that same color?
The California black “ripe” Olive, the ones that adorn pizza, kids put them on their finger tips, are green when they are harvested.
- Why cure Olives? Don’t they come off the trees ready to eat?
The Olive is the only fruit that is decidely bitter, even when ripe or over ripe. The bitter component is a glucoside compound called Oleuropein. It is a nasty trick to entice someone to taste an Olive off the tree. Don’t do it.
- Is the Olive a fruit or a vegetable?
The Olive is a drupe. A fruit with skin, meat inside and a single stone.
There are some great books with recipes (we’ll put up a book list someday soon), or better yet, come to one of our Olive curing seminars.
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