The Olive tree dates back to early 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 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 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 there

are some 800 million olive trees being cultivated. California is 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 begin to bear fruit

between 4 and 8 years old. The tree blooms with small whitish flowers and

have a wonderful fragrant.

A Franciscan missionary 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 especially good 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 finally packed in

fresh brine.

Spanish green olives are picked before they are ripe, treated with lye, and

then placed in a brine and allowed to ferment.

California olives are treated to set the pigment, treated with lye and then

packed immediately in brine and sterilized. They do not undergo the

fermentation process, and the sterilization 'cooks' them. This lack of

fermentation and the 'cooking' when they are sterilized produces a bland,

uninteresting olive