What to do with little olives?

[PCKGRat]

So in my gardening frenzy, I started buying odd and interesting fruit/veggie producing plants.

At an olive oil company in Temecula, CA, I found a precious little olive tree. It is small, but there were baby olives.

The olives (all 8 of them) have turned a rich black color. Now what? Anybody have any idea what to do after harvesting them?

I'll tell you what not to do... Don't try to eat them straight from the tree. Bitter is what they are at first (I only picked and tried one).

Any ideas?

[Imp]

Something about brine, lol, I have heard right off the tree, they are rather dreadful!

[RozieDozie]

People are planting olive trees around here and one person has started making olive oil. I'd love to do that, too, some day.

Olives have to be cured. Here's a Mother Earth News article about curing black olives. I googled 'curing black olives' and came up with some good info. Good luck with your olives, PCKGRat, sounds like fun. Keep us posted.

http://www.motherearthnews.com/Real-Food/1976-01-01/Cure-Your-Own-Olives.aspx

[lorna-organic]

One of the cures for olives is to pack them in salt, and leave them there for a period of time. It is easier than brining, but is said to produce a less flavorful olive. You can look up curing olives through an Internet search. I ate an olive from a tree once, yuuuucccckkkkk.

Lorna
Boycott Monsanto

[Train]

So in my gardening frenzy, I started buying odd and interesting fruit/veggie producing plants.

At an olive oil company in Temecula, CA, I found a precious little olive tree. It is small, but there were baby olives.

The olives (all 8 of them) have turned a rich black color. Now what? Anybody have any idea what to do after harvesting them?

I'll tell you what not to do... Don't try to eat them straight from the tree. Bitter is what they are at first (I only picked and tried one).

Any ideas?

Ya!
Make a spice pack you like and using vinegar and oil
and water stir in the spice and then soak the olives
keeping them there for storage.
You will have to experiment.
One thing I recomen is going to an import store
and buying some kalamata black olives in brine
and trying to determin what is in there.
Perhaps if you tell them a story about your family member
having an illness that necessitates your screening everything
eaten they may share with you what they put in.
I suspect using nothing more than oregano or Italian spice would
work to perfection.
The ratio between vinegar, water and oil is something you
have to determine for yourself.
Hope I did you some good.
Imp was on the right track.
Perhaps you can find something on the web too.
I looked for you and here is what I found

This url takes you to the home page you seek
http://homecooking.about.com/library/archive/blcuredolives.htm
This url takes you to this reciper and others
http://homecooking.about.com/od/fruitrecipes/r/blfruit35.htm

Prep Time: 30 minutes
Ingredients:

* Cured ripe olives (see instructions)
* 4 Tablespoons salt
* .
* Marinade:
* 1-1/2 cups white wine vinegar
* 1 Tablespoon salt dissolved in 2 cups water
* 1/2 teaspoon dried oregano
* 3 lemon wedges
* 2 cloves garlic
* Olive oil
Read Rozies post first and follow the url she posted.
then do this.

See Imp? You was right!
Train
NOW WHERE CAN I BUY A TREE OR TWO LIKE THAT?

[PCKGRat]

Ya!
Train
NOW WHERE CAN I BUY A TREE OR TWO LIKE THAT?

I'm sure they still have plenty...

I wonder how well an olive tree or two would ship. I'm sure it can be done if people are careful...

Let me know, maybe I can send some your way.

[Train]

I'm sure they still have plenty...

I wonder how well an olive tree or two would ship. I'm sure it can be done if people are careful...

Let me know, maybe I can send some your way.

Ya Rat!
You betcha.
I want 'em
Train

[ovenbird]

I rather like the dry cured Thasos olives from Peloponnese.

[lorna-organic]

The dry cured is the salt method. It makes wrinkly olives.

Lorna
Boycott Monsanto

[plot_thickens]

I love black olives. You know, like for mexican cooking? Have been looking for a recipe on 'em, can't find 'em (only greek olives, ew), any help?

[Imp]

I adore ( I know, I know train!) the canned black olives, but don't care for the "better" olives such as Kalamata.

[plot_thickens]

Me, too, Imp!

OK, found a GREAT article for PRat:

http://www.crfg.org/pubs/ff/olive.html

"The flowers are largely wind pollinated with most olive varieties being self-pollinating, although fruit set is usually improved by cross pollination with other varieties. There are self-incompatible varieties that do not set fruit without other varieties nearby, and there are varieties that are incompatible with certain others. Incompatibility can also occur for environmental reasons such as high temperatures. "

Looks like you might need to get a second tree for cross-pollination, for bigger harvests!

[plot_thickens]

Found It!

http://www.calolive.org/olives/how-olives-are-made.aspx

The method of processing California Black Ripe Olives was invented in the late 1800s by a housewife named Freda Ehmann and that same recipe is followed today. It is a multi-day process that starts by putting the olives into a lye curing solution to leach the natural bitterness out. This is followed by a series of cold-water rinses, which remove every trace of curing solution. Throughout the multi-day curing process, pure air is constantly bubbled through the olives. This air is what creates their natural, rich dark color. At the very end, a trace of organic iron salt (ferrous gluconate) is sometimes added, which acts as a color fixer so the olives will maintain their rich black color after the cans are stored.

Finally, California Ripe Olives are pitted and canned-whole, sliced, wedged or chopped-in a mild salt brine. Because they are a low acid product, they are heat sterilized following strict California State health codes. In addition, they are inspected by the USDA to ensure consistent quality, color, flavor and texture, so they reach your supermarket shelves just the way you want them-firm, smooth and delicious.

[PCKGRat]

Found It!

http://www.calolive.org/olives/how-olives-are-made.aspx

The method of processing California Black Ripe Olives was invented in the late 1800s by a housewife named Freda Ehmann and that same recipe is followed today. It is a multi-day process that starts by putting the olives into a lye curing solution to leach the natural bitterness out. This is followed by a series of cold-water rinses, which remove every trace of curing solution. Throughout the multi-day curing process, pure air is constantly bubbled through the olives. This air is what creates their natural, rich dark color. At the very end, a trace of organic iron salt (ferrous gluconate) is sometimes added, which acts as a color fixer so the olives will maintain their rich black color after the cans are stored.

Finally, California Ripe Olives are pitted and canned-whole, sliced, wedged or chopped-in a mild salt brine. Because they are a low acid product, they are heat sterilized following strict California State health codes. In addition, they are inspected by the USDA to ensure consistent quality, color, flavor and texture, so they reach your supermarket shelves just the way you want them-firm, smooth and delicious.


Wow, thanks for this.

I will have to go back and get a second tree also maybe. They still have a few left, as far as I just found out. They are so cute. Maybe I can make a playmate between my tree and the olive oil company's trees :D:D you know to help production.

[Train]

Ya!
If using lye, be careful on several
issues, the least not poisoning yourself.
Perhaps the Greek method of salt
curing is safer.
Finally find someone who does not
agree that the Kalamat olive is
the best in the world.
Train

[ovenbird]

Has anyone tried Amfissa olives? They are a ripe olive with an almost pinkish color, and a sweeter taste than Kalamatas. They are my favorite ripe olive. I like cracked green olives with the pits in them.

[plot_thickens]

Wow, thanks for this.

I will have to go back and get a second tree also maybe. They still have a few left, as far as I just found out. They are so cute. Maybe I can make a playmate between my tree and the olive oil company's trees :D:D you know to help production.

Find out what kind of tree you have first -- you may need to cross-pollinate with a different kind of olive (which is likely).

Since you'll be having two olive trees, you might even consider putting together (this is my dream, don't take it like me telling you what to do) a mediterranean garden. Olives, lemons, limes, herbs -- all set and ready for our climate. This would reduce weeding, watering, pruning, replanting, etc etc etc!

I'm learning about Permaculture, it's sounding very very cool. It sounds like a garden that doesn't require much work but a lot of pondering and enormous benefits for you and the environment.

[FiberFlinger]

I graduated from Lake Elsinore High in 1963. There used to be Olive groves on the south side of the lake in between the orange and walnut groves. When home started springing up there the Olive trees were ripped out one by one. Reason being? The birds eat the dark fruits and poop on sidewalks, cars, lawn furniture and clothing, leaving an ink stain from the olives that NEVER can be removed.

My mother was taught by an elderly retired Italian man how to cure them without lye. I don't know where the "low acid" came from that isn't true. Olives contain as much if not more tannic acid as do black walnut husks. If you have ever tried to chew a raw olive you wouldn't try it again. Here is Mr. Fulannos recipe:

Crack the olives with a mallet until the seed pops out or is exposed. Place in a crock or some other container and cover with cold water. Change the water once or twice a day. (twice in warm days) After about one week you can start testing them for doneness. This means if your mouth does not shut down and you do not pucker up and they don't make you spit they are ready to be processed. Sometimes it takes up to 2 weeks. You must taste them. The amount of tannin in them will not allow spoilage specially if you are changing the water properly. You then bring two gallons of water and 2 tbsp of baking soda to a boil with your olives in that. This removes the black edges the tannin left. Drain and place in quart canning jars. Place one tsp of sea salt on top of the olives and fill with boiling water. Seal and store. When ready then you use the olive oils and spices.

I really miss having olives to do this with. We made them almost every year until I moved from Elsinore in the early 1980's. Never had one problem with poisoning.

Olive trees are Male and Female.

[plot_thickens]

Fiber, that's fascinating! Does this create a strongly-flavored olive, or is it more like California Ripe Olives?

[PCKGRat]

I graduated from Lake Elsinore High in 1963. There used to be Olive groves on the south side of the lake in between the orange and walnut groves. When home started springing up there the Olive trees were ripped out one by one. Reason being? The birds eat the dark fruits and poop on sidewalks, cars, lawn furniture and clothing, leaving an ink stain from the olives that NEVER can be removed.

My mother was taught by an elderly retired Italian man how to cure them without lye. I don't know where the "low acid" came from that isn't true. Olives contain as much if not more tannic acid as do black walnut husks. If you have ever tried to chew a raw olive you wouldn't try it again. Here is Mr. Fulannos recipe:

Crack the olives with a mallet until the seed pops out or is exposed. Place in a crock or some other container and cover with cold water. Change the water once or twice a day. (twice in warm days) After about one week you can start testing them for doneness. This means if your mouth does not shut down and you do not pucker up and they don't make you spit they are ready to be processed. Sometimes it takes up to 2 weeks. You must taste them. The amount of tannin in them will not allow spoilage specially if you are changing the water properly. You then bring two gallons of water and 2 tbsp of baking soda to a boil with your olives in that. This removes the black edges the tannin left. Drain and place in quart canning jars. Place one tsp of sea salt on top of the olives and fill with boiling water. Seal and store. When ready then you use the olive oils and spices.

I really miss having olives to do this with. We made them almost every year until I moved from Elsinore in the early 1980's. Never had one problem with poisoning.

Olive trees are Male and Female.


I will look up how to sex them. This one has fruits and was around other olive trees as a youngster.

Find out what kind of tree you have first -- you may need to cross-pollinate with a different kind of olive (which is likely).

Since you'll be having two olive trees, you might even consider putting together (this is my dream, don't take it like me telling you what to do) a mediterranean garden. Olives, lemons, limes, herbs -- all set and ready for our climate. This would reduce weeding, watering, pruning, replanting, etc etc etc!

I'm learning about Permaculture, it's sounding very very cool. It sounds like a garden that doesn't require much work but a lot of pondering and enormous benefits for you and the environment.

I will have to ask the place I purchased her/him from. I am renting now, so the things I want to take with me are in pots (my Satsuma tree, the olive tree, the blueberries that died). I would hate to create a beautiful mediterranean style garden only to have to leave it. I could do it in pots though, if the trees are dwarf and have smaller root systems for a while. Thanks.

[FiberFlinger]

Fiber, that's fascinating! Does this create a strongly-flavored olive, or is it more like California Ripe Olives?
Tastes like an olive to me. Black olives out of a can do not taste like olives, green olives out of a jar do not taste like olives and neither do salted black ones. Each one has a different quality and the taste covered up by something, but my fav is this type. I could sit down and eat a whole quart at one time when I was younger.

[flaquita]

Rat, since your tree has fruit more than likely it's a girl or female tree, the boys usually just provide the pollen... I always wanted an olive tree. I had the pleasure to go to Nice on the French Riviera recently, now these people know what to do with olives. they have a daily farmer's market where you can taste the various olives and tapenades etc, delish... I wishI had smuggled a whole lot more through customs...
andrea

[FritzDaKat]

Ya' know, on the Olive topic, back in September I came across this tree which seemed to be dropping a bunch of tiny "Olive looking" fruits about roughly the size of a shelled peanut. The internals were identical, texture to the seed was the same, flesh had the same structure and all. Downside, this tree is probably one of the oldest ones in the area as I'd guestimate it at over 60' tall, 3' diameter at the base. (I'll have to double check bark structure tomorrow).

I read something somwhere about a Russian variety which produced tiny olives, anyone familiar with this variety or if theres a closely related variety more likely to be found around south central MO. or perhaps if these dwarf types are suitable for processing?

[peterskeepers]

russian olive is an invasive shrubby thing that grows around here. It has silvery leaves. There is a similar egyption olive. I never heard of anything that big. One of them texas tall tales no doubt- tee hee:D

[FritzDaKat]

I dunno if they're olives or not, but they sure look like them in all aspects aside from their size. Really sort of bland yet bitter too (just tasted, didnt eat). Just not familiar with any seeds or fruit from a tree that look so similar to an olive but I'd guess there could likely be some. I'll see what I come across tomorrow and make a quick scan of any leaves or remnants of "olive-like" fruits I find. At least I can rule out the Russian Olive thing.

[peterskeepers]

I don't see much in the audubon guide. I suppose it could be a naturalised whatchamahoosy olive of some sort

[lorna-organic]

I have a Russian olive tree, which is a misnomer because it isn't an olive tree. I have no idea how it came to have such a name, it doesn't even put out berries--no fruits whatsoever. It has BIG, LONG thorns!

Lorna
Boycott Monsanto

[peterskeepers]

I have a Russian olive tree, which is a misnomer because it isn't an olive tree. I have no idea how it came to have such a name, it doesn't even put out berries--no fruits whatsoever. It has BIG, LONG thorns!

Lorna
Boycott Monsanto

That sounds more like some kind of hawthorne

[lorna-organic]

Folks around here call these trees Russian olives, say they are invasive. The leaves are silvery. I don't know how to describe the shape of the leaves. The only photo I have of the tree is a winter photo.

Lorna
Boycott Monsanto

[peterskeepers]

these folk names can get confusing. we got these thornless things people plant for the birds. little berries

[lorna-organic]

Cotoneaster?

I googled Russian Olive. Here is a photo link. Looks like my tree.

http://outdoors.webshots.com/photo/2396859760078178249ARLEBq

Lorna
Boycott Monsanto

[FritzDaKat]

Well I went to poke around but all I found were some scattered rabbit droppings. :eek: Good thing I didn't give em' the ole' taste test, but thats about what these "olives" looked like.

There is a pretty thorny shrub at the base of this tree which had already shed all but a few leaves when I found it so perhaps thats their source? Mabey the "fruits" I saw fall from the tree were being dropped by Squirrels or something?