Green Olives

The Journey from Green Olive Tree to Dinner Plate

Olive oil is one of the world’s most widely used and beloved ingredients, providing flavor, nutrition and culinary pleasure. But how do those olives get from a tree to the dinner plate? Understanding the process of creating and distributing green olives can be a fascinating and informative exploration.

Growing

Green olives are most commonly found on the Mediterranean coast and growing them can be done in just a few simple steps. The seedlings of olive trees are planted at the beginning of March in nursery beds in light soil or sand, around two feet below the surface. They aren’t ready to be transplanted until they’re at least one year old, when they can be moved to a more permanent location. In some areas, this process is done by hand and can greatly reduce the harvest yield.

Once planted, olives need about 8-10 years to begin bearing fruit, after fertilization occurs and the first small fruits appear. Because olive trees can last for centuries and don’t need to be replaced very often, farmers often plant them as far away from traditional agricultural fields as possible -- allowing for more biodiversity and preservation of the trees.

Harvesting

The harvesting of olives is a laborious process and can be done in different ways. Green olives are ready to be picked in late Fall, when the fruits are still green and they’re at their highest natural sugar levels. Harvesting is mostly done manually, with some farmers employing technology such as vibrating vibrators to speed up the process, though this technique has been shown to cause extra damage to the trees – though it can reduce costs.

The olives are carefully removed one at a time until they’re all off the tree. They’re then stuck in burlap sacks and transported to the press or farmhouse; or, in many cases, directly to the nearby olives press. Here, the green olives are washed, sorted and, depending on the variety, either pressed for olive oil or marinated for a sweeter pickled olive. Olives can also be dried to create a firmer texture and stronger flavor.

Processing

Now that the green olives have been harvested and cleaned, they can go through the processing stage. This starts with a laborious debittering process. Green olives contain a bitter compound called oleuropein, and it needs to be removed before the olives are edible. Different methods are used for this, such as soaking in saltwater, soda baths, and even lye.

Once this is done, the olives can be canned and pasteurized. This helps preserve them and extend their shelf life. Pasteurization kills off any bacteria and molds that may have contaminated the olives while they were being stored, ensuring they’re safe to eat. The olives are then sealed in cans or plastic jars and labeled with their expiration date and other pertinent information.

Distribution

Finally, the green olives are ready for distribution and sale. There are various ways this can be done, but the most common is through warehouses and distributors that sell worldwide. These companies usually keep the olives in a climate-controlled setting and ship them to grocery stores, restaurants, and other vendors around the world.

When green olives arrive at the destination, they’re stored in dark, cool places, such as pantries and shelves to preserve their quality and flavor. This helps ensure they’re as fresh and delicious as when they were harvested. After they’re selected by their customers, they’re usually taken home and either served immediately, or prepared according to the desired recipe.

Enjoyment

As you can see, there’s a long and complex journey from green olive tree to dinner plate. The process starts with nurturing and caring for the plants, followed by harvesting and processing the olives. The final step is distribution, so that people all around the world can enjoy them as part of their meals. Whether as an olive oil, a component of many dishes, or just a simple snack, green olives are the tasty result of an intricate process.