All things olive.
You know it's a fruit (don't you?). You know it's delicious and healthy, too. With only 2-1/2 grams of healthy fat, one serving of low-calorie olives makes up only 3% of total suggested fat intake per day.
But did you know that the olive existed before written language was even developed? Or that Mrs. Freda Ehmann developed the ripe olive process on her back porch in California a century ago?
Welcome to Bell-Carter Foods' encyclopedic history of the olive. Come with us on a journey that will tell you everything you want to know about this amazing food.
Olive Styles and Varieties
Olives come in many shapes, colors, and delicious flavors, some of which are created by combining olive varieties with different curing processes.
History of the Olive
Take an olive journey: from the first trees (shrubs, actually) in Syria and Asia Minor 8,000 years ago, to the introduction of the olive in California in the late 18th century, to your table today.
Harvest and Cultivation
How and when are olives picked? A primer on the intricacies of the olive harvest.
Olives are prepared in a variety of ways, called curing, to achieve their unique flavors and textures.
Olives are more than just a delicious food: they're also an excellent addition to a healthy lifestyle.