The olive, traditionally the symbol of peace and tranquillity

The olive, traditionally the symbol of peace and tranquillity, has long been a prominent feature of early western landscapes and orchards, providing shade and food to those who nurtured it. Originally brought to Mexico from Spain and later introduced to California by missionaries, this member of the Oleaceae or ash family, thrived in the sub-tropical climate similar to the warmest portions of the Mediterranean.

Olea is the classical Latin name for the Olive, which has been cultivated for centuries. The species name would accurately describe the olives European origin. The olive is an evergreen, with opposite phyllotaxy and gray-green, smooth margined leaves typically found in lengths of two to three inches. The spring flowers are small, white and fragrant, produced on short clusters known as panicles.

The abundant flowers create such profuse quantities of pollen, much to the misfortune of allergy sufferers, that the more common varieties have been banned in several western counties. High pollen count is essential for good fruit production as the flowers are wind pollinated. The fleshy, one-seeded fruit is known as a drupe, otherwise referred to as a stone fruit, similar to cherries and plums. While the fruit may be picked green, olives are more commonly harvested in the ripened form, which is a deep black.

All olives require a pickling process to remove a compound in the flesh which causes extreme bitterness. Several methods may be utilized to render the fruit edible, all rather tedious, requiring lye and/or brines. Most consumers would find the commercially prepared olive far more convenient in comparison.