Use for an Olive Tree
Olive trees have been cultivated for thousands of years. These Mediterranean natives are featured prominently in the traditional cuisine of Italy and Greece in many forms, from plump flavorful salt-cured olives to the pale gold drizzle of olive oil. Olives are very particular about their climate, and their commercial growth in the United States is limited to parts of California. However, home gardeners can enjoy olive trees in zones 8 through 11. Does this Spark an idea?
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Decorative Planting
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Olive trees have a distinct appearance that adds interest to the garden. Their leaves are a dull gray-green -- in noticeable contrast to the vibrant green of most other trees. Small white flowers are produced in spring. While fragrant, these blooms are easily overshadowed by the foliage of the tree. The branches spread out in a wide canopy of up to 30 feet. To root the tree through multiple, twisting trunks, stalk the suckers in the ground. This gives the tree a powerful, ancient appearance completely appropriate for a plant that can live up to 500 years. For a cleaner shape, prune suckers from the tree and leave only one trunk rooted in the ground. Keep olive trees away from porches, walkways and buildings where falling fruit can stain surfaces.
Cured Fruit
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Olives cannot be eaten fresh off the tree. The presence of a compound known as oleuropein in the fruit makes it exceedingly bitter. Curing is necessary to lower the oleuropein levels and make the olives more palatable. Cure olives in pure water, in a brine, in a lye solution or with dry salt. Each method produces a slightly different flavor, and various olive varieties respond differently to each practice.
Kalamata and Mission olives retain their flavor well with simple water-curing. Picholine olives are typically cured in a salt brine while Manzanillo and Ascolano olives are more often lye-cured. Sevillano olives respond well to both brine and lye-curing. Dry salt-curing produces a small, shriveled fruit noticeably bitter and salty. Oil-rich varieties such as Mission do best with this method.
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Varieties
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Olive trees come in many different varieties, and your choice of tree may determine the best use for it. Ascolano olive trees are disease resistant, and an excellent choice for beginning gardeners. Mission trees are a tall variety that's cold hardy for those in a climate not quite as warm as olives prefer. If you're interested in a short, wide spreading tree, opt for the Manzanillo. Sevillano trees produce the rich black olives most often recognized in the grocery store. Picholine olives are more of a gourmet variety with a distinct nutty flavor.
Uses
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Olives are used in a variety of dishes, but are most commonly found in recipes with an Italian or Greek flair. Coarsely chop either black or green olives and add them to pasta sauce for a salty, tangy addition. Add olives in large chunks to a dense bread recipe for a flavorful dipping bread. Slice salty black olives and toss them on top of salads, pizzas and pasta casseroles. Appetizers and snacks often make ample use of olives for the dense flavor they pack into small bite-size pieces. Olive ascolane is a traditional Italian recipe that calls for fried, breaded olives stuffed with an assortment of meats and vegetables. Pimento-stuffed olives are common as both snacks and drink garnishings. Olives and pimentos also pair well together in soft cheese spreads. For those who enjoy the strong, salty flavor of home-cured olives, the possibilities extend to nearly any Mediterranean dish as well as many Americanized favorites.
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References
- University of California Division of Agriculture and Natural Resources; Olives: Safe Methods for Home Pickling; George York, et Al.; June 2007
- Texas A & M University Extension; Growing Olives in Texas Gardens; George Ray McEachern, et Al.; January 1997
- California Rare Fruit Growers, Inc.: Olive Fruit Facts
- "Encyclopedia of Plant Care"; Denny Schrock; 2005
- "The Everything Mediterranean Cookbook"; Dawn Altomari-Rathjen; 2003
- Photo Credit Jupiterimages/Photos.com/Getty Images
