As a historical early start circa 1700-1800's US the Olive Tree was being cultivated here in the south including Georgia before the interest of Thomas Jefferson http://www.hydrangea.com/media/Jefferson_Letter_re_Olive.pdf . It was considered the longer growing season and humidity contributed to the quality of the oil. In fact may be superior to that seen in Italy and growing season far more suitable than in France. The obstacle at the time is the colonist preferred a bacon stomach (lard) and cooking with butter versus the Mediterranean diet influence of olive oil. You may follow along with this historical information here: The Emigrant's Guide to the Western and Southwestern States and Territories https://books.google.com/books… De Bow's Commercial Review of the South & West https://books.google.com/books… & more info here https://books.google.com/books…
On our farm we have 7 varieties of olive trees from parts of the globe.
Check out our olive tree varieties in the following image files.
The olive has always played a key role in the development of commerce in the Mediterranean cultures. Today it is a crop of major economic importance in many countries throughout the world.
The olive tree is grown around the world. Olive trees originated from a dry, subtropical climate but are well-suited to extreme environmental conditions such as drought and high temperatures. Although the olive requires aerated soil, it can adapt itself to a wide range of different soil types and temperatures. The map above shows the climatic range of where the olive tree is grown.
New Trees Arrive! In Addition to our Arbequina, Picaul and Tosca trees have the following varieties:
The Salonenque, carrying the name of Salon-de-Provence, is a cultivar of olives grown primarily in Provence. Though it is used for producing oil, and gives a good yield, it is valued primarily as a table olive. It is produced as a so-called cracked olive, which means that the fruit is cracked to speed up the curing process.
The Tanche, probably the best known French olive cultivar, is grown primarily in the Drôme and Vaucluse regions of southern France. It is often referred to as a perle noire, the "Black Pearl of Provence". The Tanche is said to have been introduced to France by the Greeks of Massilia, around the fourth century BC.
The Lucca Olive Tree is a high yielding tree, which is used for high amounts of olive oil. The Lucca Olive itself was developed at the University of California, Davis by Professor Hartman.
The Barouni olive variety is grown almost exclusively in Tunisia, and primarily for table olives. We are fortunate to have access to some trees that were brought to Northern California forty years ago. We know of one other premium olive oil producer that uses Barouni as a major component in its production in the US, but we love it for its exotic overtones and rich pungency. This oil reminds us of the old style olive oil produced in southern Italy half a century ago. Use Barouni to add lustiness.
The Barouni’s unique character makes it ideal for vinaigrettes with balsamic vinegar, roasts of lamb and beef, and dressing grilled veggies, especially red peppers, zucchini, and eggplant.