. Bulletin. Agriculture; Agriculture -- Arizona. 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
. Bulletin. Agriculture; Agriculture -- Arizona. 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. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original University of Arizona. Agricultural Experiment Station. Tucson : Agricultural Experiment Station, University of Arizona
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