The content is about how olives grow. It will talk about the history and some facts about olives before going into detail on how to plant, tend, harvest, and use them. Olives are a fruit that has been cultivated for at least 7500 years – originating in the Mediterranean region. And while they can grow just fine in cooler climates they are most often grown in desert locations to keep them free from frost damage. They are primarily used for their oil and the seeds from them (which can be used in soups and salads) but they are also eaten fresh, sometimes found in drinks, or added to curries. They have a fairly strong taste when compared to other fruits so it's best not to eat them straight after picking or using them for cooking. Olives are grown in several ways, mainly in large trees that produce an abundance of fruit and then some. In the Middle-East olives are usually grown in large plantations and the trees eventually die after a few years. Then in other places, they are grown on their own and if they survive they will then produce more fruit each year in some places, they will even bear more than one crop per year. This is mainly due to special care that is taken with them by the farmers, who manage them to ensure that they all have an equal chance of survival so that there is enough "meat" on them for everyone. When growing olives trees, it's necessary to ensure that the tree is in nutritionally balanced soil. So they will need to be given some fertilizer and they should not be over-watered. Many people plant several trees side-by-side and when one tree has flowers on it the other trees are pruned so that they don't block the light from reaching the flowers. This is done so that the flowers have a better chance of being pollinated by bees. Planting olives and nurturing them is a very long process, but in the end, it is worth it and the trees can live for at least 150 years so if they are planted properly they will produce fruit for several generations of people. The reason why olives are usually grown in areas where frost doesn't occur is that they cannot survive when their water content becomes frozen. This is because the flowers are pollinated by bees and when it gets cold the pollen either freezes or does not get to the flower, it is a very delicate process and requires a lot of care. It takes about 10 years for an olive tree to reach its full size and begin producing fruit. However, if you have some seeds that have been sitting around for a while they could start producing fruit as early as 5 years. The two main types of olive are the "green" or "virgin" and the "pure", these are usually distinguished by the fact that most green olives have a bright green color and have been under-ripe with no flowers on them, and when they ripen they leave a few small black seeds in their flesh. Pure olives on the other hand have a dark purple color, have been ripened, and then slightly over-ripe so that they are blackish inside with no seeds. When olives are first harvested they usually have a lot of imperfections on them because of their growth and their position in the tree. So when harvesting, people usually pick the whole bunch and select only one or two to be eaten fresh because of this. When it comes to harvesting olives there are usually two ways that this is done. In the Middle East where it is most common for olives to be grown in large plantations, harvesting is done by machine. This can be an all-day process, especially if you are dealing with a lot of trees and a lot of olives. The second way that they are harvested is done by hand when they are gathered one at a time and then packed in sacks. Once the olives are picked they will be plunged into the water and they are usually packed in water until they are needed. This stops them from spoiling too much but once you cut them open to eat them it's best not to let them sit around for too long – don't let them sit in the fridge for hours or even overnight. When it comes to storing olives they can be kept in a cooler until they need to be eaten, but once the olive is opened, it should be eaten the same day that it is cut open. Most people use the olive straight away or within one or two days after being opened but some will keep them for several weeks and then eat them. In the Middle East and other Mediterranean countries, olives are usually used fresh with no curing or processing of any kind applied to them. They are usually eaten after being hollowed out and the flesh removed, but in many other places, people will not eat olives until they have been cured and can then be eaten with a spoon. Olives can be sometimes used to make small amounts of oil that can be used as an ingredient in many different dishes. This can either be done by cutting some of the meat off and then cropping off the skin, or by processing them and using them as an ingredient in soups and stews. Olives can also be used to make an ingredient in many different dishes. They are a common flavor and base component of many ways of cooking in the Middle East and the Mediterranean, especially since they are a great way to add some flavor without adding any extra meat to your dish. When it comes to using olives for cooking, people usually just cut them open and use them as is. However, some people do cook with them as well, usually just by adding them to a simmering pot of water or even a casserole. If they are being used as part of a recipe they are usually diced and then added during the last few minutes of cooking so that they stay crisp. Olives have a very long history, even though there is nothing mentioned about them in the Bible. They are mentioned in the Old Testament by name along with dates, almonds, and pomegranates. In ancient times, all four foods mentioned above (dates, olives, almonds, and pomegranates) were very popular in Egypt. The reason for this is that they are all native to the area. There's nothing else like them there and so even today their use is relatively common there. Olives can also be found in large amounts in various parts of central and southern Italy as well. This is because olives were spread around Europe by the Romans and so are a very common ingredient in Italian dishes. One way that people used to preserve olives was by submerging them into olive oil where they would stay for long periods. They would not change their color, taste, smell, or anything else and would remain unchanged for many years giving them a greatly extended shelf-life. Another way that olives were preserved was by curing them; in this process, salt was added to them and they were left to dry out. This left their white flesh untouched but their black outer layer would either turn a darker shade of green, brown, or even black. Some people like this form of olive the best, especially since its unique taste has been preserved without adding any other flavorings to it. However, there is a third way that olives have been stored for a long time, they are stored in brine. This is usually done with green olives, where they are rubbed with salt and are then left to cure in the brine. When they are done curing though, they can either be used as-is, or if you wanted to dry them out further, add them to a large pot of water and boil them until they have reached their final stage – a soft crunchy state. Many people like to eat olives as they are, while others like to make them into brine and then use them this way. For example, some people like to drink olive brine in the Mediterranean area – it's not something that you get into every day but it can be very delicious and refreshing when it's done right. Now that we have got all of this information about olives out of the way, let's get on with learning how to pick olives. Picking Olives When picking olives there are a lot of things that you should keep in mind. This is because there are various techniques for picking them and so you will need to know how to pick them no matter which technique you are planning on using. When it comes to picking olives you will need a few things with you, some of which you already have in your kitchen or at least around your house. The items that you will need include: A bucket – a large bucket or pail that has a handle. This will be used for holding the olives when you are done picking them if you are using the first picking methods. – a large bucket or pail that has a handle. This will be used for holding the olives when you are done picking them if you are using the first picking methods. Olives – for picking, you will need olives of course. You can pick whatever type of olive that you want, but whatever type you end up picking, make sure that it is ripe or at least close to the right color. If it is not right, then the picking process will be much more difficult and take a lot longer than it would if the fruit were to be ready to be picked. – for picking, you will need olives of course. You can pick whatever type of olive that you want, but whatever type you end up picking, make sure that it is ripe or at least close to the right color. If it is not right, then the picking process will be much more difficult and take a lot longer than it would if the fruit were to be ready to be picked. A container – for storing the olives once they are picked, you will need some sort of container. This container can be anything from a bucket to a bag. A bucket is recommended though since it is much more durable and you can easily carry them around using the handle. – for storing the olives once they are picked, you will need some sort of container. This container can be anything from a bucket to a bag. A bucket is recommended though since it is much more durable and you can easily carry them around using the handle. A small bowl or plate – a small dish that you can put the olives onto. You will need this for washing the olives afterward since you will probably end up with some dirt on them during your picking process. – a small dish that you can put the olives onto. You will need this for washing the olives afterward since you will probably end up with some dirt on them during your picking process. A sort of brush – to remove any bits of skin from the olives before they are used in any recipes. – to remove any bits of skin from the olives before they are used in any recipes. A cutting board – for working with the olives and slicing them. – for working with the olives and slicing them. Olive oil (optional) – some people like to add olive oil to the sliced olives while they are saving them, others prefer to leave it off.