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Manzanillo Olive Tree
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Easy pit removal & excellent flesh quality.
Vigorous trees. Used for table fruit. Also popular in landscapes. Picked very
early (Sept) when they are green. Very productive. Pollinated by Arbequina,
Sevillano or Barouni.
Manzanillo is
ranked as the world's number one table olive. Its cropping ability, disease
resistance, texture and flavor combine to place it at the peak of medium sized
table olives, and its medium/high oil content also makes it a valuable oil
cultivar. Manzanillo was introduced to California in 1875.
Manzanillo is the most popular canning variety. Not quite as cold hardy as
Mission it is still wildly grown in California. A more rounded, spreading tree
growing to 30-35 feet. The fruit matures in October and early November but is
usually harvested in September. Fruit is processed as mostly black-ripe and
green-ripe olives. They are also suitable for oil as oil content is good
(20.3%).
The olive can withstand
low temperatures of 18 deg F or even14 deg F, and even lower as long as it is
not subjected to them for many hours, thawing proceeds slowly and the tree is
not at the active growing period [March - October in California]. During the
vegetative stage, the olive tree is sensitive to low temperatures which can
cause damage to twigs and secondary branches, and even to the trunk and scaffold
branches. Resistance to cold is a varietal trait. To ensure it fruits well, the
olive does, however, need temperatures close to 32 deg F which induce vegetative
rest. It withstands high summer temperatures well, and even lack of ground
moisture, although it then adjusts its growing activity to an essential minimum.
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Manzanillo Olive Fruit |
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We grow or have available two
groups of olive trees, there can be some cross over from the fruiting group to
the landscape group;
| Name |
Code |
Size |
Price |
Buy |
| Manzanillo Olive 3 feet tall |
FTROlMa1 |
#1 |
$19.99 |
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| Manzanillo Olive 5 feet tall |
FTROlMa5 |
#5 |
$39.99 |
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| Manzanillo 5 to 7 feet tall, bushy |
FTROlMa15 |
#15 |
$98.00 |
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| Manzanillo Olive 6 to 7 feet tall, big thick tree |
FTROlMa24 |
24" box |
$285.00 |
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| Manzanillo Olive 10 to 14 feet tall, huge
trees, |
FTROlMa36 |
36" box |
$675.00 |
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| Manzanillo 15 feet tall, mature tree, |
FTROlMa48 |
48" Box |
$950.00 |
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Gene Lawler, who has given olive curing
classes at the Canada College Olive Festival for several years, has shared his
recipe for green olives. One of the joys of an olive festival is hearing
everyone's family recipe for curing olives. Although they may disagree on
additives and cure times, all agree that home made olives beat the store bought
article by a mile.
GREEN OLIVE RECIPE
Use two 5 gallon buckets with 11 lbs. olives in each bucket.
Wash and sort green olives. Do not dry.
DAY #1 For each bucket put 2 gals. cold water plus 8 tbls lye. Dissolve lye in
water. Let stand ½ hour, then add olives. Place weight on top of olives. Let
stand 24 hours.
DAY #2 Drain olives, wash well. In bucket put 2 gal. water, plus 4 tbls. lye for
each bucket. Add olives and let stand 48 hours.
DAY #4 Drain olives, wash well. In bucket put 2 gal. water, plus 4 tbls. canning
salt (plain salt) for each bucket. Add olives and let stand 24 hours.
DAY #5 Drain olives, wash well. In bucket put 2 gal. water plus 18 tbls. salt
for each bucket. (18 tbls. = 1 cup + 2 tbls.) Let stand 24 hours.
DAY # 6 Drain olives, wash well. In bucket put 2 gal. water plus 8 tbls. salt
per bucket. Let stand 24 hours.
DAY #7 Drain olives, wash well. In bucket put 2 gal. water plus 10 tbls. salt.
Leave for 24 hours.
DAY #8 Same as Day # 7. 10 tbls. salt
DAY #9 Drain olives, wash well. In each bucket put 2 gal. water plus ½ cup salt
and 4 tbls. white vinegar. Let stand 3 to 4 days. Can stand one week before
canning. Rinse olives before canning.
TO CAN Sterilize quart jars, heat lids.
Pack olives into hot jars, add a clove of garlic to each jar. Boil one gal.
water with ½ cup canning salt. Fill each filled jar of olives with this liquid.
Leave ½ inch air space. Process in canner one hour, medium boil. i.e. Cover jars
with water, and tighten lids tight before canning. Let cool out of draft. Do not
tighten lids while jars are cooling.
NOTE: VINEGAR SHOULD BE AT LEAST 5% ACIDITY
16 tbls = 1 cup, 8 tbls = 1/2 , 4 tbls = ¼ cup
Main Olive Tree Page
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| 36" Boxed
Mission olive, yes it is touching the phone lines. Around 12 to 14 feet
tall and 10 feet wide. Prices on top quality 36" boxed trees start at
$625.00 |
A 36"
boxed Mission olive trimmed pom pom style, $975.00. About 9 feet tall and 8 wide. 36"
boxed trees can be bullied into planting in the landscape, but for most
areas of planting a tractor is better. |
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