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Olives
Olives require a long hot summer and a cool to cold winter. Some
winter chilling is necessary to initiate flower bud formation and
it is important to provide some moisture at this time as this can
affect the blossom and subsequent fruiting. Fruit must be carefully
picked as they bruise easily.
We regret we will have no olives for sale in 2009
FRANTOIO
This is one of Italy’s most commercial varieties originating
from Tuscany, and is reputed to be one of the world’s great
olives for the quality/flavour of its oil. It is frost hardy although
it does not demand low chilling for fruit set. Regular heavy crops
of small fruit are produced, and has good oil content. The fruit
ripens late in the season so needs a reasonably warm site to ripen
properly.
KORONIKI
Fruit ripens early, is small/med in size and has a high% of “spicy”
flavoured oil, which can be used, in blends etc. Koroniki has a
low chilling requirement and is also tolerant of hot dry summers,
therefore it is grown in coastal areas and this may account for
its popularity in the Northland area of N.Z. where it sets fruit
well. One other reason that it is suited to coastal areas is it
shows tolerance to wind.
LEUCCINO
An, Italian olive in origin which has a naturally low acid level.
The trees are of medium vigour and height. The fruit ripens medium
early and is small at 2–2.5g (400-500 olives per kilogram).
It is very resistant to cold weather and one of the most frost hardy
although it does not demand low chilling for fruit set. Also used
as a table olive due to its size and texture. Suggested pollinator
is Pendolino
MANZANILLA
The world’s most popular table olive originating in Spain.
A relatively small tree with a spreading canopy which crops heavily
and comes into production early. Good stone to flesh ratio and very
good processing properties. Fruit pickled green.
MISSION
Arrived originally in America with the Spanish missionaries hence
the name. It produces good oil but is better known for its pickling
uses due to the large size of the fruit. A vigorous variety that
grows into a large tree and is tolerant of cold.
PENDOLINO
A good pollinator for all the, Tuscan olive cultivars. A very early,
ripening olive which produces quite good oil.
PICHOLINE
A popular French variety. The oil is superb quality and
the yeild is high making it an excellent gourmet table olive. Cold
tolerant, healthy and adaptable.
PICUAL
Spain's number one olive oil variety. It has a very high
yeild and oil content. Early to bear and highly productive. Hardy
and adaptable it is also self-fertile.
PICKLING OLIVES
- 1.5 kg fresh black or green olives (do not mix - green and black olives)
- 1/3 cup (75g) fine sea salt
- 1 Litre (4 cups water)
- ½ cup (125ml) olive oil
With a sharp knife, make 2 cuts lengthways in each olive, through
to the stone. Place the olives in 2 Litre (8 cup) sterilised jars
until 2/3s full, cover with cold water. Change water in jars daily,
refilling with fresh cold water (scum will appear on water surface).
Do this for 4 days with black olives and 6 days with green olives.
Make a mixture of the sea salt and 1 litre of water, stir over heat
until salt is dissolved, allow to cool. Remove water from olives
and refill with salted water to cover olives. Cover this brine with
olive oil to cover completely. Seal the jars with lids. Store in
a cool dark place for about 6 months – if you can wait that
long!
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