If you don’t want to head to the grocery store to buy olives then you’re in luck as this non-native tree is abundant in Southern California. In this article, I want to provide some useful tips if you want to forage and process your own non-native olives.
Habitats for Olive Trees
Olive trees are versatile and can adapt to various environments. In Southern California, you’ll find them thriving in both wild and cultivated spaces. Look for them in open fields, along hiking trails, or even in urban settings. Some neighborhoods even have olive trees along sidewalks. Their hardiness makes them a resilient species, making the hunt for olives easier than you might imagine.
Identifying Olive Trees
These trees are characterized by their slender gray-green leaves that have a silvery underside. The trunks often have a twisted and gnarled appearance, adding to their distinct charm. Keep an eye out for clusters of small, white, fragrant flowers in late spring. Unripe olives are green and will change color to brown or black as they mature.
Foraging & Harvesting Olives
Knowing when olives are ready for harvest is crucial. Typically, olives are ready in late fall, with their color transitioning from green to various shades of purple or black, depending on the variety. However, the key is NOT to wait until they are fully ripe if you’re planning to brine them. For olive oil production, harvesting when fully ripe is the ideal choice. In this article, I’ll be focusing on harvesting them when they’re still unripe to brine them.
Choose olives that are firm, plump, and vibrantly colored. A slight squeeze should yield a satisfying firmness, signaling optimal ripeness. You will know when these olives are “green-ripe” when they release a creamy white juice. I had to come back several weeks later in October because they weren’t ready. I personally like to pluck them off by hand, and the only tool you need is a container.
I used a fairly-sized mason jar, but given how abundant these trees and fruit are (not to mention that I rarely see anyone pick olives anywhere which is such a huge food waste), I will definitely be bringing a 5 gallon bucket next season.
Harvesting Olives in Sylmar in October of 2023
Which Olives to Avoid
As with any foraged food, selecting the right olives is essential. Avoid those with brown or black spots, as they may indicate the presence of larvae.
Brown spots on olive fruit made during egg-laying by olive fruit fly, Bactrocera oleae.
Credit: Paul M. Vossen
Preparing Cracked Green Olives
Once you’ve gathered your olives, the real fun begins. Green, unripe olives are perfect for brining, a process that can take several weeks but results in a delightful, tangy flavor. Ripe olives, on the other hand, are ideal for making your own olive oil at home. Whether you prefer the robustness of a dark, intense oil or a milder, golden hue, the process is deeply rewarding. I’m taking inspiration from Pascual Bauder’s section on green olives in Wildcrafted Vinegars.
First clean your olives by washing them and removing any stems and any other olives that might be infected with the fruit fly larvae.
These olives have been soaking for several days and as a result, some have been turning brown, which is normal. If you want to preserve the green color, add some lemon juice in the water.
Once the olives are clean, crack them open and remove the pit. I used a meat mallet to crack about a pint of olives which took an evening to go through. Don’t hit too hard or the stone pit inside will shatter and it will be a pain to remove from the olive.
This is the longest part of the process. Soak your cracked olives in water, changing the water every day. Taste the olives throughout the process. You’ll notice after a week, the olives will not taste bitter anymore and they will be ready to brine. If they still taste bitter, keeping changing the water daily.
Create a brine using salt, filtered water, and vinegar.
Here is where you can get very creative with the spices. After draining the olives, feel free to add any herbs or spices you’d like. I went with lemon slices and garlic. Cover the olives with your brine and place in a cool dry place or the fridge for 2-3 weeks. You could also add:
- Chili pods
- Pepper
- Bay leaves
- Dill
- etc.
The possibilities are endless! They will store for several months, up to a year.
Foraging for olives in Southern California is a journey that connects us to the rich history of the land and the culinary traditions it has fostered. I hope this article armed you with knowledge about identification, habitat, and harvesting, so you can embark on your own olive foraging adventure!
References:
San Diego Olives: Origins of a California Industry by Nancy Carol Carter: https://sandiegohistory.org/journal/v54-3/pdf/v54-3carter.pdf
Pests in Gardens and Landscapes: https://ipm.ucanr.edu/PMG/PESTNOTES/pn74112.html
“Wildcrafted Vinegars” by Pascual Bauder
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