FAQs About Table Olives

Where are olives grown?

Olives have been cultivated since prehistoric times and originated from the area we now know as Syria. From there, they spread all over. Today, some 800 million olive trees are grown around the world. Mainly in the Mediterranean, but also Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, New Zealand, and California to name a few.

What about the history of the olive?

From the beginning, the calming and healing properties of olive oil have been recognised. Thus, the olive branch has long been used as a symbol of peace. Pouring oil on troubled waters--not to mention the dove bringing back a branch of olive as the first vegetation seen by Noah after the Deluge. Jeremiah (11:16) described prosperous Israel as "a green olive tree, fair, and of goodly fruit."

In Greek mythology, Athena gave this luscious drupe to mankind as a gift and, in gratitude, citizens of Attica were said to have named the city of Athens after her.

In the Middle East, the story is told of Adam suffering from pain and complaining to God. At that, Gabriel descended from heaven with an olive tree, presented it to Adam, and said, "plant it, then pick the fruit and press out its oil. It will cure your pain and all sickness." Indeed, early Middle Eastern civilizations believed it would cure every illness except death. And to this day, many drink half a cup of olive oil before breakfast to keep all systems well lubricated.

One writer observes, "It is quite affecting to observe how much the olive tree is to the country people. Its fruit supplies them with food, medicine and light; its leaves, winter fodder for the goats and sheep; it is their shelter from the heat and its branches and roots supply them with firewood. The olive tree is the peasant's all in all."

So why are olives different colours?

Simple really. All varieties of olive start green and as they ripen they all, slowly turn purplish and then to a deep purplish black.

Can I eat them straight off the tree?

Yes, absolutely is the short answer, however, you would curse me for telling you that. All fresh olives are extremely bitter (from their oleuropein) and very tough straight off the tree, whether they're unripe and green or any shade of purple getting to ripe and black. Nanny State Warning: Do not try this at an olive grove near you.

How do you make them edible?

There are a number of ways of curing olives - some not so environmentally sound as others. Needless to say we use the most environmentally friendly with no harsh chemicals, just good old fashioned salt. We cure in wet salt (brine), for some six to nine months and, finally finish in olive oil with herbs, spices, and other natural flavourings.

How close are your olive marinades to the real thing?

When living in Cyprus we would mooch around the fresh fruit and vegetable markets and wander past literally hundreds of barrels of green, red, purple, and black olives. Tasting was compulsory, whatever looked good. Our recipe ideas were gleaned from this experience, however the truth is, there is no such thing as a truly traditional recipe, as most families have their own variations on a theme and each and every one will, with out a doubt, taste sensational. Try ours, try your own!

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