Thanks all! I am in California and I have a small tree, and it did produce a little bit of fruit last year. It is the Mission variety, which is the popular front-yard tree around here because they are pretty and can be trimmed to a manageable size. We also put two manzanilla trees in a few years ago, but it will be awhile (if ever) for the fruit. We don't water them much, but some of our neighbors do water their lawns all the time, and it is a bumper crop everywhere. Now that I am walking so much, I see the trees all over the place, many used as windbreaks and trimmed like a hedge.
Hello Sparkbirdy, I was intrigued by your question and did some searching around also.There is a link called moonovermartinborough.com. which may be of interest to you. There I found the following recipe. NOAH'S OLIVES. 1.Put olives in a bucket of water.Leave for 40 days changing the water every 2 days. 2.After 40 days,drain olives and cover with rock salt.Leave for 2 days. 3.Wash olives well in cold water and pack into clean sterilized jars with lemon,garlic and thyme. Cover with oil or vinegar or half oil half vinegar. Seal and leave 2 weeks before eating. THESE OLIVES WILL KEEP AT LEAST 6 MONTHS.... Hope this is the sort of thing you are after. Have fun. Hilary-Tee
Hilary . Dunedin. South Island . NZ. Every day when fully lived- is a grand succession of experiences both pleasant and unpleasant - for life is made up of both- and without the one the other would not be recognized or appreciated.
I would much rather have regrets about not doing what people said, than regretting what my heart led me to and wondering what life had been like if I had just been myself. (Brittany Renee)
Olives are largely self-fruitful, but the presence of pollinator trees can improve fruit set. This is particularly important when weather conditions are less than optimum; certain varieties should always have pollinators.
Olive trees are tough. They were grown traditionally in locations unsuitable for much else: steep hillsides, areas with poor soil and places where water was scarce. But that does not mean that olives will grow anywhere: Although tough as nails in many respects, they are intolerant of certain conditions. Temperatures below 22 degrees F can damage small branches, and large branches and trees can be killed below 15 degrees F.
This has been a good year for olives, and I notice that my neighbor's trees are filled to the gills with them. They mostly just ruin the finishes on the cars. I would like to cure/process some. Does anybody here know how to do this?
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