Delicious California Olives
The history of olive farming in California is believed to have started in the late 18th century. At that time, the Spanish Jesuits brought olive cuttings to the missions in Mexico. As the missionaries gradually spread north into California, so did the olive tree. Between 1769 and 1823, olive farming flourished at the 21 missions located between San Diego and Sonoma.
California is responsible for 99% of all the olive oil produced in the United States.
The olive harvest typically begins in autumn, but timing varies by olive growing region, as well as whether the olives are to be used for eating or producing oil. For example, olives that are being processed as Green olives will be picked when they have reached full size but are still green. Olives that are left on the tree longer will grow darker or more purple in color, such as the Kalamata. They can also be left on the tree longer until they become “ripe” olives.
The Many Health Benefits of Olives
Olives are a Great Nutritional Snack
Say hello to a snack that’s high and low: high in flavor and monounsaturated fatty acids (otherwise known as “the good fats”) and low in carbs and calories (just 25 per serving).
California Olives Have Zero Cholesterol
Low cholesterol is good. No cholesterol is even better. And that’s exactly what olives have in the cholesterol department: zilch.
Olives are Good Inside & Out
The humble olive shares top billing with avocados, nuts/seeds, oils, and dark chocolate in the good for your catergory. Bag the chips. Nix the carrot sticks. Olives are a filling, flavorful alternative to the usual snacks. No trans-fats, no cholesterol, no stopping you from living life to the fullest. So ciao down: deliciously!
Olives are Allergic to Allergens
Meaning that they are naturally free of all wheat, soy, lactose and most any allergy-causing ingredient you can think of. So enjoy worry-free munching and eat to your heart’s (and your whole body’s) content!
California Olives are Naturally Low in Calories
Just five calories a pop. That means a serving of 20 medium olives are just 100 calories! Do the math: there’s no more satisfying, low-calorie snack under the sun!
Olives Taste Salty with Very Little Sodium
What satisfies the taste for something “salty” but has less sodium than a slice of bread? Yep, you guessed it: our hero the olive.
Olives are Packed with Antioxidants
Just say no to oxidants. Olives are bursting with natural antioxidants, to keep you beautiful: inside and out.
Olives are also Low in Fat!
Think olives have lots of fat? Think again! One serving has only 2.5 grams: that’s only 3% of your total suggested fat intake per day! Way to put the “live” in olive.
Resource via: Lindsay Olives
Fun Facts About Olives
- Because they grow on a tree, olives are a fruit.
- On average, an olive tree can live between 300 and 600 years.
- Baked goods will last longer when you substitute olive oil for butter. It is the vitamin E and polyphenols that causes this longer shelf life.
- There are three towns and one city in the U.S. that are named “Olive Branch.”
- During the 2004 Olympic Games in Athens, the old tradition of crowning Olympians with olive sprays was brought back to life. Over 2,550 olive branches were utilized to revive this tradition.
- The flags of seven nations, four U.S. states, and the United Nations themselves all feature an olive branch.
- The olive flower is white and only flowers after four years.
- Olive trees are harvested for the first time after 15 years.
- The largest type of olive is called a ‘donkey olive’ and the smallest is known as a ‘bullet.’