514 



Bulletin 94 



Fig. 14. Five-year-old olive orchard interplanted with Thompson seedless grapes, 

 by B. F. Carper, Salt River Valley. 



Owned 



HARVESTING 



The proper time to harvest oHves for ripe pickles is when the oil 

 has completely formed in the fruit. Unless the fruit has reached this 

 stage of maturity when pickled, it will be largely devoid of the rich 

 nourishment and fine flavor which make the ripe pickled olive so 

 highly desirable. On the other hand, if the fruit remains on the tree 

 any length of time after reaching its full oil content, the quality is ser- 

 iously impaired. 



In consideration of the market demand, color also plays an im- 

 portant part in deciding when olives may be harvested. The trade 

 prefers an olive that is black. Although the fruit of most varieties is 

 ripe when the skin becomes diffused with red, it must remain on the 

 tree longer to attain the desired color. Since the fruit ripens unevenly, 

 several pickings may be necessary. Ripeness may be further indicated 



