Sevillano olive trees thrive in sandy, loamy or clay soils and full sunlight conditions; once established they can adapt to drought conditions effectively.
Harvest olives when they reach the milk stage. To do so, pierce one with your thumbnail and squeeze gently – this should release a light, white milky fluid from within it.
Early Life and Education
Olea europaea is one of several species and cultivars of olive trees found around the world, dating back over 10,000 years. Cultivated varieties have been planted across Sicily, Sardinia, Spain, France Italy Morocco Algeria North Africa.
California cultivates sevillano olive groves to produce table olives of this variety that can be harvested early and eaten as table olives. Their meaty texture and ability to be pitted easily make these olives ideal for stuffing applications.
Traditional olives were crushed using a hammer mill to extract oil; however, new trends include using nitrogen-flooded mixing tanks or vacuum exclusion to limit oxygen during milling processes, thus limiting enzyme activity and polyphenol degradation (major contributors of flavor in oil) (Alba Mendoza 2001).
Olives make a versatile ingredient in many meals, from topping pizzas to adding briny balance on cheese boards. As part of a Mediterranean diet known for promoting heart health and decreasing cancer risks, olives make great additions.
Brine curing is a time-intensive process in which olives are immersed in salt solutions for at least a month (and sometimes up to one year) until their bitter flavor has dissipated. Before submersion in cool water for this final step, olives must first be cut or “cracked” (pounded using mallets or rolling pins), before being submerged sliced up and “cracked”, to release any residual bitter oleuropein compounds.
The sculpted sevillano olive tree is a popular choice for both indoor and outdoor landscape designs, as its adaptability to various climates and soil types enables it to flourish, though during its first few growing seasons it needs lots of water for root establishment.
Achievement and Honors
Producing top-quality olive oil takes passion and study; and this work never ends.
Don Landis began home curing olives after seeing his homemade version disappear at a potluck dinner 10 or 12 years ago. Instead of using chemicals, he prefers natural techniques, such as changing his brine frequently, rinsing salt off in boiling water, or rubbing olives dry to reduce moisture before placing them back into their final brine storage solution.
Chacewater’s Tuscan Varietal Extra Virgin Olive Oil won gold at the Los Angeles International Olive Oil Competition, while their Sevillano Olive Oil won best-of-show honors.
Growing olives yourself is an excellent way to maintain control of soil quality, pesticide use and other factors that may alter the quality of your produce. Plus, growing olives yourself is cost-effective and allows you to know exactly what goes into your food! Olives provide many essential vitamins, antioxidants and heart-healthy monounsaturated fats which all play key roles in their nutritional profile.
The Sevillano olive is a two-in-one table and oil variety from Spain that was introduced into California by missionaries during the 1800s. While tolerant to cold conditions, its optimal growth occurs in warmer climates with dry hot summers and moist cool winters similar to its Mediterranean home.
This tree produces small fragrant white flowers and oval green drupes which mature into black fruit when fully ripe. It’s self-fertile, making it suitable for planting near other varieties of the same variety.
Original to Spain, Sevillano olives are large green olives with meaty flesh and an irresistibly buttery, buttery briny taste – ideal for stuffing or adding into a dirty martini! Their easy pitting makes these great ingredients to have on hand when stuffing or mixing up martinis!
Olive trees boast low to moderate oil contents, making them suitable for canning and salt brine curing processes. Olive trees require little from humans and grow quickly across various climate zones.
After harvesting olives are placed in a simple brine made up of salt and water. This solution then ferments them by turning their phenolic compounds to lactic acid; this gives the olives their unique flavor. Fermenting generally takes from six to 12 weeks with jars often fizzing when opened due to this natural process of fermentation.