The olive fruit is a drupe. It has a bitter component (oleuropein), a low sugar content (2.6-6%) compared with other drupes (12% or more) and a high oil content (12-30%) depending on the time of year and variety.

These characteristics make it a fruit that cannot be consumed directly from the tree and it has to undergo a series of processes that differ considerably from region to region, and which also depend on variety. Some olives are, however, an exception to this rule because as they ripen they sweeten right on the tree, in most cases this is due to fermentation. Oleuropein, which is distinctive to the olive, has to be removed as it has a strong bitter taste; it is not, however, pernicious to health. Depending on local methods and customers, the fruit is generally treated in sodium or potassium hydroxide brine or successively rinsed in water.

The varieties of table olives are categorized from their productivity, their reaction to weather, their endurance to diseases, the proportion of the flesh-pit and the size of the fruit. The varieties with the biggest fruit are the ones with the higher trading value. The bigger olives are not the tastier ones. The medium olives are the tastier and especially when their flesh is bigger than their pit.

The Olive tree

The olive tree is native to the Mediterranean region and dates back to the beginning of mankind. The olive tree has played a role in human history, even mentioned in the Genesis story of Noah. The olive is an attractive evergreen tree that can grow 30 feet tall and 30 feet wide. However, it usually grows short and stubby (20' x 20'). The leaves are a grayish-green with a silvery underside that makes an interesting landscape accent. The tree is easy to grow and will tolerate many soil types, but prefers the soil to be well drained. It is cold tolerant to around 10*F. The olive fruit is green, on all varieties, and ripens to a blackish-purple color. The different varieties are harvested for different purposes, usually for oil or prepared for eating. Some varieties are harvested when green for one purpose or allowed to turn brown-black for another purpose. Olive trees have been in cultivation since 2,500 B.C. so there are hundreds of varieties.

The Olive varieties

There are hundreds of olive varieties developed over 6000 years of cultivation throughout the Mediterranean, where the climate for olive growing is ideal. Mild winters where snow falls are rare, and hot, dry summers typify conditions between 30° and 45° North and South latitudes. Ideally they prefer an annual rainfall around 1100mm, but will survive with much lower if several full-depth rains are received in the winter.

The varieties of table olives are categorized from their productivity, their reaction to weather, their endurance to diseases, their endurance of the multiplication of the tree by grafting, the quality of the fruit, the proportion of the flesh-pit and the size of the fruit.

The varieties with the biggest fruit are the ones with the higher trading value. The bigger olives are not the tastier ones. The medium olives are the tastier and especially when their flesh is bigger than their pit.

The best known table olive varieties are listed below. All can be processed when green, but varieties like Kalamata and Manzanillo are highly sought after commercially as black olives.

Most Popular  Table Varieties	Origin	Best picked
Manzanillo	Spain	Black or Green
Picual	Spain	Black or Green
Kalamata	Greece	Black or Green
Volos (Konservolia)	Greece	Black or Green
Barouni	Italy	Green
Picholine	France	Green
UC13A6  (Cailifornian Queen)	USA	Green
Cerignola (aka Jumbo Kalamata)	Italy	Black or Green
Hojiblanca	Spain	Green
Verdale	France	Green
Sevillana (Queen of Spain)	Spain	Green
Mission	USA	Green
Frantoio (Paragon)

Olive Growing in Egypt

In North Egypt, the mild Mediterranean climate, high light intensity, high sterilizing solar radiation, low humidity and the virgin soils all create favorable environment conducive to produce excellent, healthy, tasty and pest free olives.

The regions renowned for their olives within the country are El-Arish in Sinai, the Western Desert fringe of the Delta and Mersa Matrouh on the Northern Coast. The pristine Siwa Oasis is a jewel in the desert where the age-old farming traditions preserve the scenery of date palms and olive trees meeting the azure sky to produce a naturally unparallel olive oil.

Harvesting

Harvesting at the right ripeness stage using the traditional “hand picking”.

Post Harvesting Techniques

The perfect olives are picked up at their optimal time of ripeness, put into ventilated boxes & pressed (or processed) in the SAME day of picking.

The voice of the Olive

Olive Facts

Olives are a smart snacking alternative. When reaching for chips or nachos, you might want to consider olives as a tasty change of pace from the run-of-the-mill snack items.

Olive Goodness

Olives are a smart snacking alternative. When reaching for chips or nachos, you might want to consider olives as a tasty change of pace from the run-of-the-mill snack items.

Calories

Olives are a great choice for a low-calorie snack or recipe ingredient. They add flavor and variety with only 7 calories per extra large olive (21 calories per serving). Most folks think olives have more calories than other foods. Recent research reveals that many consumers think black ripe olives have more than five times the number of calories than they actually have. The truth is olives are a great, low-calorie food. This just goes to show that not everything that tastes good has too many calories.

Olives through Time

No other food can rival the olive for its role in cultures throughout history. The olive tree is revered as sacred and immortal. Its branches symbolize peace. Its fruit is regarded as an indispensable food, and its oil signifies prosperity and purity, and has been an essential element in religious rituals across cultures.

An Ancient Tree

It is generally believed that the first olive trees came from countries surrounding the Mediterranean Sea. It is among the oldest known cultivated trees in the world, being grown before the written language was invented.

The Egyptians cultivated olive groves, as can be seen from an inscription on a temple to the god Ra, from the time of Ramses II (1197-1165 BC), which told that the olive groves around the city of Heliopolis gave pure oil, the best quality in all of Egypt, for lighting the lamps in sacred places.

The Bible refers to the olive tree as the "king of trees" and the "tree of life." In the Book of Genesis the dove sent out from the ark by Noah returned with an olive branch - the great symbol of peace, indicating the end of God's anger.

The olive was venerated by the Greeks and the Romans and spread throughout their empires. A symbol of wealth and peace, the victors of both friendly contests and bloody wars were crowned with an olive wreath. Olive oil was much prized as an ointment and fragrant oil, and was an essential element of religious ceremony.

A Mythical Fruit

According to Greek mythology, Poseidon, god of the sea, and Athena, goddess of peace and wisdom, disputed over whose name would be given to the newly built city in the land of Attica. To end this dispute, it was decided that the city would be named after the one who offered the most precious gift to the citizens.

Poseidon struck his trident on a rock and salt began to flow. Athena struck her spear on the ground and it turned into an olive tree. Because the olive tree not only lived for hundreds of years, but also gave edible fruits, and was the source of the oil which could be used by men to dress their food, cure their wounds, and light their homes, it was decided that the olive tree was more valuable to the people of Attica. Hence the new city was named Athens in honor of Athena.

Even today, an olive tree stands where the legend took place. It is said that all the olive trees in Athens were descended from the first olive tree offered by Athena.

All About Olives

Let us take you on the journey of an olive, from the tree to your table.

The olive tree is revered as one of the longest-living and hardiest trees on earth. A slow-growing tree, it can bear fruit for hundreds of years. Eventually, the trunk will wither and shoots develop at its base, growing into a new tree; hence its reputation as the immortal tree.