Bonners Ferry herald. [volume] (Bonners Ferry, Idaho) 1904-current, 1919-02-11
The California RIpe Olive.


No more interesting chapter in the |
history of horticulture in California
can be found than that on the olive.
The record of it's first planting in that
state is a record of the itinerary of
the mission fathers; the padres who
played such an important part I'm the
days of the first Spanish settlers. The
mission was the rallying point of each
little community as 1t spread north
from San Diego. To make the build
ings more attractive, figs. pomegran-
ates, oranges, citron, dates, and olive
trees were planted. These fruits had
to be transported from Spain, and
they found the rich soil of California
greatly to their liking. Memories of
the mission gardens will so down in
years, as typifying the beautiful in
Horticulture and horticulture.
However, there is little left of these
| to delight the eye. The olive, true to
its reputation for longevity, is about
the only living survivor of the once
glorious past, says the house organ
of the California Packing corporation.
The records have come down to
show that the olive was never eaten
in these early days. The fruit was
crushed for its oil, which was used in
ceremonies of the church. And even
in later years, when olives were plant
ed commercially, the harvest was al
ways converted into oil
1t might be advisable at this point
to emphasize the fact that there is a
marked difference between the green
olive, which up to the last decade was
the only olive eaten, and the Cali.
fornia ripe olive. The green olive is
mostly imported, and, as its name sug
gests, is picked before it is allowed
to ripen. 1t is very bitter and hard
in fact, it may be safely said that the
J eating of the fruit in this condition
is an acquired taste. 1t will never, In
any case, be more than a relish.
! The ripe olive which has been prop
J erly processed is dark brown, almost
black, and is firm but soft, with {
delicious, nutty flavor. It's value as
food may be appreciated when by an
} alysis it has been shown that tn,
:, ripe olive contains from 20 per cen
' to % per cent oil, in contrast to thu
d green fruit, which contains only abou
per cent.
1t may safely be said that Califor
}. MIA has no competition in the raising
:. of olives in the United States. Out
X side of a very small production il
Arizona, no state in the Union has tn
necessary qualifications of climat
D and soil to commercially produce tn
u fruit.
Il The olive tree has a long life. L
Palestine there are trees centurie
old; in fact, older than can be trace
d back by any living inhabitant. Thi
- characteristic has been transplante
T. to California, for there are trees nea
K, San Diego still producing that wer
49, planted around the year 1900. Tn
= tree will grow on dry and rocky soil
. where no other fruit or vine can TAX
- hold. But the same holds true
~ this case, as in others. that the growt
of the tree and the amount of fru
h. produced is proportional to the ricl
q ness of the soil and the amount {
= moisture it can secure.
in The. olive ripens in the late ia
If and winter months. AS soon as II
O. fruit is picked from the tree 1t
taken to the cannery. Every effo
is made to prevent bruising, as Il
ripe olive is very tender.
For picking, the olive should ha'
| reached the stage when there is
red blush on it. At that point it h
! attained practically its full quota
oil and is in prime condition. II
process takes from four to six weel
. deepnding upon the condition of d
- olives when received and the seaso
4. When the fruit is first brought to t
plant it is properly graded and tax
. to the picking room. Here it
dumped into watts and is covered {
W two or three days with a light ST
lR brine. After this first soaking, it
s'e subjected to various dimensions a.
. DRAWINGS, and it is finally left in
scf salt brine for a week or ten days.
IN After the olives are taken from t
ne picking room they go over sorti
H. belts, where inspectors pick out t
ng soft or inferior stock and at the sal
m time sort them for size and col
Ter They are then put into cans, exhau
. ed and sealed.
ST