[Sca-cooks] Olives

[Mark Hendershott]

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.

Simon

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
>patterns.
>
><<< 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?
>
>Stefan
>--------
>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 ****
>
>
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