The Ouve in Arizona 525 



heavy bearer in alternate years and blossoming from April 5 to 20. 

 On account of its unevenness in ripening this variety is not suitable for 

 either ripe or green pickled olives. 



PRECOX 



Fruit of small to medium size, 10 x 15-sixteenths of an inch, ovate, 

 tapering toward the stem end, ripening unevenly ; pit very large ; sea- 

 son of ripening from October 15 to December 1. Tree of medium size, 

 slow growing, hardy, a shy bearer, and blossoming from April 10 to 

 30. This variety has not proved satisfactory in Arizona. 



GROSSIA 



Fruit of medium size, 11 x 15-sixteeuths of an inch, ovate, rounded 

 at both ends, ripening unevenly; pit large; season of ripening from 

 November 10 to December 20. Tree vigorous, hardy, prolific, blossom- 

 ing from April 10 to 25. Not satisfactory for ripe or green pickled 

 olives ; distinctly an oil olive. 



OBLONGA 



Fruit of medium size, 10 x 18-sixteenths inches, oblong, larger at 

 the apex and narrow at the stem end, strongly oblique, ripening un- 

 evenly; season of ripening from the middle of October to the middle 

 of November. Tree upright, large, fairly heavy bearer, blossoming 

 late, from April 15 to May 5, self-fertile. The fruit makes very sat- 

 isfactory ripe or green pickled olives and is said to be very desirable 

 for oil. 



PICKLING RIPE OLIVES 



The main objects to be obtained in pickling olives are the removal 

 of the bitterness, the preservation of flavor, and the retention of firm- 

 ness. The bitter property of olives varies according to the variety, 

 stage of maturity, and character of the orchard soil. Consequently, 

 not any one method of procedure is applicable to all kinds of olives. 

 Successful processing is very largely a matter of experience, careful 

 observation, and good judgment, backed by proper cultural practices. 

 An orchard must be so handled as to produce fruit of good size, color, 

 and quality if a first-class product is to be secured. Although no set 

 rule can be laid down for making ripe pickled olives, certain principles 

 pertaining to the different methods employed are generally applicable. 

 They are given with the understanding that they must be modified 

 according to the condition of the fruit. 



