The olive grove

The olive tree was first cultivated thousands of years ago in the lands around the eastern Mediterranean. From there, farmers and traders carried it across the Mediterranean world and beyond.

Olive trees are evergreen and can live for hundreds of years, so some groves have been tended by many generations. Olives came to Australia in the 1800s. Later, migrants from Mediterranean countries brought their own olive-growing and curing traditions.

In southern Australia, an olive tree’s year roughly follows the seasons. Small, creamy-white flowers appear in spring. Where flowers are pollinated, tiny green fruit forms and slowly grows over summer.

In autumn, the fruit begins to change colour, from green towards purple and black as it ripens. Harvest usually runs from autumn into winter. Growth slows in winter, and growers often prune their trees after harvest.

After harvest, olives are taken quickly to be processed. Leaves are removed and the fruit is washed. The whole olives, stones and all, are then crushed into a paste.

The paste is mixed slowly so that tiny drops of oil join together. The oil is then separated from the water and solids. In the past this was done with heavy presses; today many mills use machines that spin at high speed. The oil may be left to settle or filtered, then stored away from light and heat.

Olives and olive oil are central to many cuisines, including those of Mediterranean, Middle Eastern and North African countries. Fresh olives are very bitter, so they are cured, for example in water, brine or salt, before they are eaten.

The olive also carries deep meaning. An olive branch is a widely known symbol of peace, and olive wreaths were given to winners at the ancient Olympic Games. Olive oil has long been used in lamps and in religious and cultural ceremonies. Many families have their own olive traditions.