Some Tidbits on Olives and Its Variety

 

It is believed that the olive tree, Olea Europa, was first cultivated in ancient Greece and is indigenous to the Mediterranean region today. Oil from olive trees has been used for religious rites and treatments for thousands of years. It is also used as a fuel for oil lamps, soap production, and body care. The olive tree, one of the world's oldest and most significant cultivated crops grown by humans, has diversified organically and spread across the world's climate zones.

 

There are presently about 2,000 different varieties of olives for example California olives, being produced on nearly 24 million acres of land in nations around the Mediterranean, North Africa, South America, North America, and Australia, with the majority being farmed in Spain. Among the most widely cultivated crops in the world, olives are one of the most widely distributed. The Mediterranean, North Africa, Europe, South America, Australia, and the United States all have around 2,000 different types of olives growing in their respective regions. Each cultivar has an own taste character, and the grains are processed to fit the preferences of the individuals who grow them.

 

Olive varietals are typically called for the region in which they were developed; most cultivar names are derived from place names. Several varieties of olives are planted primarily for curing and eating, while others are grown only for the purpose of generating olive oil. Larger fleshy olives are often preferred for curing since the majority of their meat is composed of water, which must be removed from the oil later if the olives are to be used to manufacture olive oil. Originally grown in places like Spain and Italy, California olives varietals represent some of the greatest varietals available today. We moved these varieties over to California and started growing them here.