Olives101.com

“A tree will produce and produce. You can neglect it, abuse it, forget about it, not water it and it’ll still produce olives,” says Dan Flynn, a U.C. Davis scientist. They stand as immovable sentinels of the past. Many of these giant mission olive trees are almost four stories tall and at nearly a century [...]

By Maher Zeineddine, A new type of “firewood” is flooding the Chouf market this autumn as residents, preparing for the coming winter, rush to buy a Turkish-style composite made primarily from olive pits. According to Kamil Halabi, a Chouf resident, the “’2007 firewood,’ as we are calling it, is very effective and a money-saver.” “Each [...]

By Reed Fujii, LODI – Jeff Colombini is the president of Lodi Farming, a large diversified farming operation. Still, early last week, he found himself on a towering harvester clattering down rows of a 3-year-old olive orchard, gathering fruit destined to yield a greenish-yellow gold in the form of oil. No, he wasn’t short of [...]

By Guy Keeler, You can give the symbol of peace and goodwill this holiday season — and help needy people around the world — by giving live olive trees to the green thumbs on your Christmas list. Lindsay Olives, a division of Bell-Carter Foods Inc., is offering manzanilla olive trees to gift givers through the [...]

By Julie Kaufmann (Mercury News) Our stories about home-cured olives and the widespread infestation of the olive fruit fly in our area (Food & Wine, Oct. 24) brought a phone call from Phil Cosentino, who retired from the family grocery business and now grows and sells fruit from more than 500 trees on two acres [...]

By Elizabeth Larson, Moving along at a pace of about 2 acres per hour, Olive Glen Orchards’ new Australian-designed olive harvester began making its way through hundreds of acres of trees last week, as harvesting of olives for olive oil started in the Sacramento Valley. Patricia Darragh, executive director of the California Olive Oil Council, [...]

Students at the California Institute of Technology campus were able to forget rocket science for a day and harvest olives instead. Students and faculty put away their laptops Friday to climb 16-foot-high ladders, perch in cherry pickers and grab the black and green fruit that would otherwise stain the university’s walkways. Their goal is to [...]

Every year 120 thousand hectares is added to the Olive cultivation areas in the world! Translated By Aref Mohammadzadeh, “Currently about 10 million hectares of farmlands is under Olive cultivation,” said Habib Al Seid, executive head of the International Olive Council (IOC), referring to the increasing cultivation area of Olive in the world. “The main [...]

DNA scraped from inside clay vessels show that a ship that sank off the coast of Greece 2,400 years ago was carrying a cargo of olive oil, oregano, and probably wine, researchers reported on Friday. [Source] Click here to continue

Northern Yuba County is nothing like Greece, but the Mediterranean-like climate and rocky soils in the foothills are considered ideal for growing olives. By Laura Brown, “We’re on a very similar latitude as Athens,” said Steve McCulley, one of four partners who operates the company, Apollo Olive Oil, in the remote community of Oregon House. [...]

Federal government has planned to enhance olive oil production and processing areas in 12 district of Balochistan to bring 6000 acres of land for the cultivation of olive orchard. According to the ministry of food and agriculture sources during the five years, 675000 plants in these districts which are considered as low delta crop for [...]

A San Luis Obispo County farm advisor says olive acreage has been growing, mainly among small-scale farmers who sell handcrafted oil. One couple moved their entire, 96-year-old olive orchard more than 300 miles from the Sacramento Valley, to re-establish it near Creston. [Source] Click here

To make a martini you will need a glass, gin, some dry vermouth, and, of course, an olive. While designing their unique martini glass, to22 decided to give greater importance to the olive. “The olive has become the signature element of a martini and, yet, it is treated almost as an afterthought.” The form simply [...]