CHAPTER XXXI 

 THE OLIVE AND ITS GROWTH IN CALIFORNIA 



The olive is another of the old mission fruits and though the 

 tree and its products have been constantly under discussion since the 

 American occupation, and though experimentation has been constant, 

 it was not until 1885 that the tide of popular favor turned strongly 

 toward the olive. For twelve years thereafter planting proceeded 

 with enthusiam amounting almost to infatuation, until the acreage 

 in olives ten years ago reached such a figure that even the most 

 enthusiastic ceased from further planting, because the future of the 

 products of the olive was by no means clear. The competition of olive 

 oil with cheaper salad oils worked greatly to the disadvantage of the 

 higher-priced article, but as deception is now ruled out by recent pure- 

 food legislation, cheaper oils can no longer be sold under the name of 

 the olive, and legitimate producers will henceforth be protected. 



The difficulty of producing pickled ripe olives with good keeping 

 qualities is also vastly greater than anticipated. In addition to these 

 troubles the sterility of the trees in some situations, through frost or 

 other agencies, discouraged many growers. It is probable that during 

 the first decade of this century the uprooting of trees far exceeded the 

 planting and the olive acreage decreased considerably. At the same 

 time there was much progress attained in the building and equipment 

 of oil mills and pickling establishments, and in mastery of processes 

 which yield acceptable products all of which have favorably influenced 

 the demand and price of the fresh fruit. The fact is, the olive was 

 boomed in California along spectacular and speculative lines, and the 

 industrv had to outlive the mistakes which were made. California will 

 produce profitably, good olives and olive products in suitable places and 

 through the efforts of masterful men and women who can rise to the 

 requirements of production. This view is justified by the experience 

 of the last few years. During the year 1913, the price for good pickling 

 olives ranged from $140 to $160 per ton, while fancy fruit reached 

 $200 and upwards. Such prices were never previously attained and 

 it is believed that even one-half of these values would be profitable, if 

 the trees were fairly productive. This is the ruling factor in the 

 business for olives have proved very shy bearers in many places. Wise 

 investments seems to be to enlarge profitable areas by planting under 

 conditions demonstrated to be favorable. 



The olive tree has survived a temperature of 14 degrees Fahrenheit 

 in California, but the fruit is injured by a slight fall below the 

 freezing point. This may render unprofitable the late varieties which 

 carry their fruit-ripening into the winter months. 



The olive tree will thrive throughout the larger part of California, 

 and it has been shown that it will grow in a soil too dry even for the 

 grape-vine, and too rocky for any other fruit tree, but the growth of 

 the tree and the bearing of fruit will be proportional to the amounts 



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