Ripe Olives

Ripe Olives: From Tree to Dinner Plate

In the Mediterranean and around the world, olives are beloved for their flavor and versatility in cooking. But how does that first olive – from an olive tree in a Mediterranean orchard, for example – make it to your dinner plate?

As it turns out, cultivating ripe olives is a complex process that requires ample time, attention, and the help of a few special varieties of olive trees. From harvesting to milling, curing, and storing the olives, there are many steps involved in getting olives from the orchard to your plate. In this article, we’ll explore each step of the process in detail, so you can understand the complex journey a ripe olive has to take before reaching your dinner plate.

Harvesting Olives

Before ripe olives can make their way to the dinner plate, they have to be harvested. This is an important step because it’s the point at which farmers determine what olives will be used for, whether that’s producing extra-virgin olive oil, or simply a table variety of olives.

Most olives are harvested by hand in the Mediterranean, but in some cases, mechanical harvesting techniques can be used. When it comes to harvesting ripe olives for table purposes, farmers must be careful and precise, as the harvest period for this specific purpose lasts only about two weeks. During this time, the olives must be picked when they are mature – not too early, not too late. To determine if an olive is ripe, farmers must observe its color and size. Depending on the variety of olive, the fruit of a fully grown olive is either black, dark purple, or dark red.

Once olives are harvested, they must be transported carefully to the milling facility. Because olives start to degrade shortly after being picked, timing is important here, too. The olives should be moved to the mill as soon as possible.

Milling and Sorting Olives

When olives reach the milling facility, they must go through a series of processes. First, they must be sorted and cleaned. The sorting process can involve hand-picking, but it’s a tedious job that’s often done with the help of a machine. The sorting machines are able to identify and separate olives based on size and color.

Once the olives are sorted, they must be milled. This process removes the olive’s tough outer skin and pith, and turns the olives into a paste – what’s referred to as “olive pomace.” This process not only softens the olives and removes bitter tastes, it also helps to make the olives more aesthetically pleasing.

Curing and Packing Olives

Now that the olives have been milled, it’s time for the curing process. This is a critical step in producing ripe olives for dinner tables all around the world. The curing process helps to soften the olives further, but it also removes any remaining bitterness.

To start the curing process, the olives must be placed in a brine solution, typically composed of water, salt, and other ingredients depending on the desired flavor of the olives. Different types of salt or herbs can be added to the mix, as well as wine vinegar to make the olives even softer. The olives must be left in the brine solution for up to three months, depending on the desired results.

At the end of the three-month process, the olives are washed and then sorted one more time. They are then packed into containers and shipped to customers around the world.

Storing Olives

Once the olives are properly packed, they must be stored correctly in order to maintain their flavor, texture, and shelf life. To do this, olives must be stored in a cool, dark, and dry place. Generally speaking, olives can last up to 12 months when they are stored in a cool, dry place.

However, because olives are a natural product, they must be consumed within a certain amount of time. For this reason, it’s important for olives to be quickly purchased and stored correctly. It’s also important to always check the sell-by date on olive packaging before eating them.

Eating Olives

Now that we’ve explored the journey olives take from the tree to your dinner plate, let’s talk about how to enjoy them! Ripe olives are usually used as a table variety, often as a snack or accompaniment to other dishes. They can be consumed plain, or accompanied by other ingredients, such as Italian herbs, garlic, and other seasonings. Ripe olives are also an essential ingredient in many dishes, such as pizza, salads, and sauces.

Additionally, if you’re looking for a slightly different flavor or texture, you can try different types of olives. Spanish Manzanilla olives, for example, are well-known for their mild flavor and their crunchy texture. Similarly, Kalamata olives are known for their richer, tangier taste and wrinkled texture.

Conclusion

Ultimately, when it comes to eating a ripe olive, the possibilities are truly endless! After traveling from the orchard to your plate, they’re bound to be delicious no matter how you serve them. Enjoy your own ripe olives, and appreciate the hard work that went into bringing them to your table.