[Sca-cooks] Olives

Mark Hendershott crimlaw at jeffnet.org
Mon Dec 21 14:24:52 PST 2009

I'm not real sure about the difference between the black and green 
olive.  The green ones are obviously picked green since the olives 
turn dark if left on the tree.  I processed my meager handful last 
year as black olives.

This is all new to me, I planted the tree just to see if olive 
production was possible here.  I have since learned of a couple of 
commercial efforts.


At 11:06 PM 12/20/2009, you wrote:
>Simon Sinneghe said:
><<< Mother nature fixed the issue for this year.  I had not picked the
>crop because I wanted ripe olives.  A freeze with temperatures down to
>13 degrees destroyed the olives on the tree.  The tree is OK I think.
> >>>
>I'm sorry to hear about your freeze and loss of your olives. I hope
>your tree is okay. Just as the early part of this last summer, this
>winter is also shaping up to be an unusual one.  Unfortunately, we may
>experience more of these as global warming upsets the expected weather
><<< Several commercial groves have been planted in Western Oregon in
>recent years.  I think the message is to make oil or green olives. >>>
>Do you mean green olives as compared to the black ones? Or green as
>opposed to ripe olives. I thought the difference between black and
>green olives was due to different processing. Does extracting olive
>oil not require ripe olives?
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

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