The Pendolino olive tree (Italian variety) that is on my driveway is filled with olives. It stands about 12 feet tall and is in a large clay pot (about 36 inch diameter). This week I noticed that some of the olives are beginning to darken.
So I headed over the my favorite website about olives Sandy Oaks Olive Orchard located in Elmendorf Texas (near San Antonio). It seems my type of tree is best suited for oil production vs table olives (I did not know that when I purchased the tree). I bought this tree from Thompson + Hanson in Houston in a 15 gallon pot about 2 years ago.
Olives can not be eaten until cured. This helpful site provides instructions on several ways to cure olives. I am going to do a little more research to find out which method would be best for the variety I have.
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Jacqueline D'Elia Freelance garden writer, photographer, wordpress blog designer, and computer geek. Earned a BS in Horticulture at Texas A&M. She gardens in Houston Texas and enjoys growing organic food in her raised bed garden. You can follow her garden antics on Twitter @JDElia.
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‘Pendolino’ has a lovely ring to it. Must be lovely olives, too!
Are you dropping by Blotanical very often? That’s where I’m following you these days. Cheers!
I’ve not been visiting Blotanical as much. After the last upgrade, there was quite a few bugs that make it difficult to use the Picks. How are things working now?
Congratulations! Those are lovely-looking olives. I’d actually expect they’d be fine done with lime or with salt (my husband did 2 batches when we were in college, it was labor-intensive but the results were very satisfactory).
As for Blotanical, you usually have to click one extra button to see the real blog text, but for that, the Picks load much much faster. For me, it’s a great way to see what everyone is doing ;->
Thank you. I’ve read about the salt water brine and may give that a try.