Arbequina Olive Tree
20'tall by 12'
branches
Originally from Spain, the arbequina is a delicious,
self fertile and aromatic olive eaten when the fruit turns black or dark brown.
It handles cold well, zoned for 7-10, and has become the dominant producer for
California Olives. The name is from the village it became famous in Arbeca. Yet
its roots are from Israel
and Palestine
area. The Arbequina loves long, hot and dry summers and is frost-hardy and pest
resistant. The tree can adjust to almost any soil, but thrives in alkaline. It
is a high producer and starts in November. Although it is marketed as a table
olive, for eating, it has one of the highest oil contents 20-22%. The fruit has
a buttery, light flavor and is high in polyunsaturated fat which doesn't allow
it to stay as long as other olives. The fruit is better eaten fresh or within a
few days if eaten fresh. Grow in Full sun, well drained soil allow soil to dry
between waterings and fertilize in the fall with compost and manure.
Curing Olives: (Brining)
1. Place Olives in
cold water for ten day. (Keep the water fresh) use a strainer in a bucket to
keep the olives under water.
2. Make up brine 1 cup non-iodized salt to 1 gal. cold
water. Drain the olives and place them in the brine. Make enough brine to
completely cover the olives. Let the olives sit for a week and repeat the
process three more times, for a total of four weeks and four brine mixtures.
3. At the end of the fourth week make a weaker brine
solution of 1/2 a cup of non-iodized salt to one gal. cold water. Olive taste
improves as the cure in brine. They will be ready after 2-3months depending on
your taste. You can also add four bay leaves and a few strips of lemon zest for
additional flavor.
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