The Olive ?History and Production
The Olive tree dates back to early very ancient times 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 very ancient times, the oil was also burnt in sacred lamps at temples during the Olympic Games, and the victor was crowned with its leaves. Olives have been refined 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 manufacture.Now there are some 800 million olive trees being refined. California is the only state where olives are grown commercially. Over 90% of the olive manufacture is used to make olive oil. The Olive tree is considered an evergreen tree. These trees can live to be over 2,000 years ancient.They grow 20-40 feet high and start to bear fruit between 4 and 8 years ancient.The tree blooms with small pale Plants and have a wonderful perfumed.
A Franciscan messenger planted the first olive 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 mainly excellent for its oil. Olives are not 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 remove the bitter glycoside oleuropein, before they are edible, so they are usually first treated with lye and 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 irrevocably packed in fresh brine.
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