Victoria - All About Olives

HISTORY IN BRIEF
The olive and olive trees have been in existence since before the birth of Christ. The olive tree belongs to a species of tree called "Olea Europoea" and was first cultivated between the 3rd and 7th Century B.C.

In ancient times the olive tree was a symbol of prudence, peace, winning, and fertility. The winners of the ancient Olympic games received a garland made of wild olive tree.

TRADITION
The love and long esteem of the olive grower for the olive tree is passed on from generation to generation and from family to family. With the birth of a child an olive tree is planted which will grow and develop as the child. When the child starts school at the age of six, the olive tree is ready to produce its fruit. The blessed tree grows up with the family, only it will have a much longer life and will still be around to be tended by the next generation, and the one after that. It will yield its annual crop of olives in return for the labor and love expended on it.

GEOGRAPHY
Olives grow throughout the world with over 50% grown in the Mediterranean region between the 35th and 45th Parallels in countries such as Spain, Italy, Greece, France, Turkey, and Morocco. In the southern hemisphere, olives are grown in Peru, Chile, Argentina, and in the United States, in California.

HARVESTING
Olives are harvested at different times in different parts of the world. In the Mediterranean region, the primary source of VICTORIA olives, they are picked in the fall in October and November. Olives are picked either by hand or by machines that shake the trees while the olives fall into nets. Direct from the farms, the olives are put unsorted into large tanks for curing and fermentation.

CURING
The olives coming off the trees are basically inedible because of a chemical called glycosides that is natural in the olive. The curing and fermentation process is about 3-4 months and during this time the olives are submerged in a salt and water brine solution. Pumps aerate the brine, which is changed weekly. Over a period of time the glycosides are removed from the olives. Olives will continue to ferment for a period of 6 to 9 months after picking and when they are packed into a glass jar, and are normally pasteurized.

TYPES OF OLIVES
There are estimated to be over 200 distinct varieties of olives, many native to a particular region: Kalamata, Nafplion, and Amfessa to Greece; Gaeta, Cernignola; and Ligurian to Italy, and Alfonsos to Chili. These olives are then combined with various types of seasonings and oils to create an even greater variety.

SIZING OF OLIVES

CONSUMPTION
Americans consume over 220,000 tons of olives each year. That is almost a ½ billion pounds and it keeps growing as more and more varieties come to market. In recent years we have seen olives stuffed with Jalapeños , Garlic Cloves,
Pieri-Pieri Peppers, Almonds, Anchovy, and surely the future will bring more and more varieties and mixtures to the wonderful world of specialty foods.