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Olives in Australia

I am sure there were plenty of olives in Australia even before the large
intake of Greeks and Italians after the second world war.  Melbourne has the
second largest concentration of Greeks in the world, second only to Greece
itself!!  There are often old trees on farms but they are usually not a good
large olive.  About 20 years ago I bought an olive tree and was disgusted to
find it was the kind of wild olive which has a stupid small fruit, so then I
shopped more carefully and bought a good variety which has large fruit.  

I can't exactly remember so many years ago but I think it was more good luck
than good planning that I planted the olive on the southern fence so that it
faces the north and is in a good sunny spot. (the reverse angle of the
northern hemisphere of course).    Now it gives some shelter for tender
plants left under its care during these frosty mornings.

I usually leave them until the fruit are black to pick them (about Easter
time) but I have been told that some people still pick that kind in the
green stage.   Personally I like the black ones in cans so I think it must
also be okay to pick them black.

About 5 years ago there was a craze, or maybe the craze began, to plant
olives in home gardens, often mainly for the ornamental value, and it was
extremely difficult to buy a tree because of the unexpected increased
demand.   It is still fashionable to plant a small olive grove in larger
home gardens.

I think olives would be suitable for most of the Australian mainland.
Frost does not seem to be a bother.

In the May/June 1997 issue of the Australian Gardener there is an article
about selecting high quality olive oil and talking about a boutique olive
grove of 60 acres in Sth Australia.   It says that mission olives make a
fruity blend with a sharp nutty taste and that is the signature of that
grove.   Kalamatas are low in oil, 8 percent, but they're fleshier and best
for pickling.   Verdale olives can be picked or pressed for oil because they
have a 23 percent oil content.

Biting an olive picked direct from a tree is a never repeated experience.
It surprises me that the birds still tuck into them.   There are wet and dry
methods of getting the bitterness out before finally bottling them.  I was
never good at preserving them.   It is quite offputting to have your guest
explode your preserved olive a metre or two when it comes in contact with
his tongue,  so now I usually let a friend preserve them who gives me a
bottle or two in return.

Sue Templeton,  Albury, southern New South Wales, Australia.
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