Olives are a fun little fruit once considered sacred. The Greeks considered olives a symbol of goodness and nobility. Even today the branches of the olive tree are a symbol of peace.

Although the tree was first grown around the Mediterranean, it is now cultivated in areas of the United States, Latin America and Australia.

The olive trees found around the world are olive gardens small, evergreen tree and average 20 feet or more in height. It has many thin branches with leaves about 2 ¼ inches long. The bark is pale gray with numerous flowers, which are small and creamy white in color.

Not all olives taste the same. The quality and flavor vary widely from one grower to another. It is much like wine in this respect. The climate, weather and soil affect the taste of olives. Some are spicy and some are mild. The color variation has to do with the time of harvest rather than the quality of the olive.

This fruit cannot be eaten right off the tree. Olives require special care to reduce the bitterness. The aging methods vary with the olive variety, region of cultivation and the desired taste, texture and color. In addition to the original color of the olive, the color is affected by fermentation (pickling) and/or curing in oil, water, brine, vinegar or salt. In my olive garden, the olives are cured in natural salt brine, which helps to keep the olives firmness and flood of herbal delight. I know once you try this delicious fruit after being in my brine you will come back for more time after time! And don't just discard the brine; mix it into your salad dressings, sandwich spreads or anywhere you can imagine a splash of olive/herb infused vinegar.
Olives, one of the oldest foods known, are thought to have originated in Crete between five and seven thousands years ago. The use of olives quickly spread throughout Egypt, Greece, Palestine and Asia Minor. Olives were brought to America by the Spanish and Portuguese explorers during the 15th and 16th Centuries. Olives were introduced into California by the Franciscan Missionaries in the late 18th Century. There are many (hundreds) of different olives available throughout the world.

Style Attributes

• Variety
• Degree of maturity
• Intensity of bitterness & pungency
• Depth & complexity

Variety Influence on Flavor

• Manzanillo – very aromatic, fruity, peppery
• Mission
  • (early) very bitter
  • (mid-season) slightly fruity, bitter, pungent
  • (late season) very bland & buttery
• Ascolano – fruity, spicy, nutty, sweet
• Sicilian – fruity, green, herbaceous, pungent

Over the years I have come to love the Sicilian olive. Why?

The Sicilian olive has a number of characteristics that I believe makes it the best tasting, and best quality olive to cure and use in both food and drink recipes.

• Firmness & meaty, not mushy – I do not care for mushy olives
• Keep firmness after curing
• Fruity in taste and infuse easily with spices & herbs
• Curable through a natural process without lye

The Sicilian olive is the only olive having the flavor characteristics of an herb.

What about the Manzanilla (Spanish Olive)? I get asked this question on a regular basis.

• The Spanish olive is a great olive if cured properly. Most Spanish olives are cured with lye and sugar.
• The biggest problem with a lot of the Spanish olives that are available commercially is that they are not cured for the proper amount of time. A quick curing process equates to bitter, salty olives that destroy both food and drink recipes.