History and Mythology
The olive tree has been a symbol of peace and hope for centuries and features in many myths and legends in Greek Literature. Even today we talk of holding out an olive branch, as a gesture of goodwill and peace. When you consider the Uses of the olive tree it is not surprising that it is so highly regarded. Olive trees can live to a great age and olives and olive oil, form a major part of the Greek diet.All parts of the olive tree can be used and this fulfils the basic needs for survival.
In the past, owning olive trees was considered a sure route to independence and freedom from starvation.
Care of olive trees
The Care of olive trees is a topic of intense interest for growers throughout Greece. Basic care consists of:
Annual harvest - sometime between November and February but not while it is raining! Newly cut branches are more susceptible to pest attack.
Fertilising - after harvest
Removing sawn branches and other debris, keeping wood for fires or burning it onsite - after harvest.
Pruning to remove unwanted twiggy growth to allow light to the inside of the tree - Spring
Spraying top prevent infestation by "dakos" the olive fly. This was carried out on behalf of the whole community, however, organic growers need to exempt themselves and there is a move to more natural ways of reducing infestation.
Tilling or mowing to leave the ground with low or no groundcover during the hot, dry summer months - May-June
More Information
The Trigono-Lamda Groves comprise more than a hundred trees, the best crops being produced at the Lamda and Delta groves.
Eating (Table) Olives
Large black Kalamata "eating" olives are picked by hand throughout October and processed in brine. The process is time-consuming:
The olives "pits" are removed by slicing vertically and prising out the stone
The olives are then washed and placed in a plastic container in brine.
The brine solution is changed frequently, usually daily, so that the bitterness is removed from the olives over a period of two months or more.
The olives are then transferred to storage jars and kept in a brine solution, sometimes with herbs, or orange added, and with a layer of oilive oil on top which protects the contents from air.
Olive oil factories open in November and at Trigono-Lamda we aim to complete the main Olive Harvest by mid December. The small olives can be picked green or as they turn brown. I prefer green, since the colour is attractive and the flavour is sharper.
Olives harvested for Olive oil production are usually harvested mechanically, over a period of days or weeks depending on the size of the grove. The process is increasingly mechanised but GreeK growers with large, old trees are at a disadvantage compared with those harvesting from specially grown dwarf trees where the latest equipment can mechanically shake the trees and collect the olives.