The fruit tree dates back to the early past in both biblical and classical writings. In these early writings, the olive oil is referenced as a symbol of both goodness and purity, and the tree represents peace and happiness. In past, the oil was also burnt in sacred lamps at temples during the Olympic Games, and therefore the victor was crowned with its leaves.
Olives are cultivated since prehistoric times in Asia Minor. Today olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. The Mediterranean area produces 93% of the olive production. Currently, some 800 million olive trees are being cultivated. California is that the only state where olives are grown commercially. Over 90% of the olive production is used to make olive oil.
The Olive tree is considered an evergreen tree. These trees can live to be over 2,000 years old. They grow 20-40 feet high and start in touch fruit between 4 and eight years old. The tree blooms with small whitish flowers and has an exquisite fragrance.
A Franciscan missionary planted the primary fruit tree in California in 1769 at a Franciscan mission in San Diego. The olives grown in California are called mission olives. Of all the species of olives, this olive is particularly good for its oil.
Olives aren't edible, green, or ripe, and must be treated with lye and/or cured in brine or dry salt before being edible. They contain about 20% oil. Olives must be processed to get rid of the bitter glycoside oleuropein before they're edible so that they are usually first treated with lye then pickled.
Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt, or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation), and finally packed in fresh brine.
Spanish green olives are picked before they're ripe, treated with lye, then placed during a brine and allowed to ferment.
California olives are treated to line the pigment, treated with lye then packed immediately in brine and sterilized. They do not undergo the fermentation process, and the sterilization ‘cooks’ them. This lack of fermentation and therefore the ‘cooking’ once they are sterilized produces a bland, uninteresting olive
Ten medium size black olives have 50 calories and 4 grams of fat.
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