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'Florida Olives ' to Replace Citrus?

ROOT

Administrator
Staff member
As freezing weather and citrus greening cause citrus groves in West Volusia to shrink, another crop is moving to the forefront: olives.
Experiments in growing the crop locally are proving fruitful.

For people interested in exploring the oily fruit s possibilities, the first-ever "Florida Olive Forum" will offer information and advice 9:30 a.m.-2:30 p.m.
Saturday, Feb. 22, at the Volusia County Agricultural Center. The forum will take place in the auditorium at the Ag Center, which is next to the Volusia County Fairgrounds at 3100 E. New York Ave. in DeLand.


Dana Venrick, owner and president of Quality Green Specialists in DeLand, is a sponsor and organizer of the event.
He and people he has advised are having success growing olive trees, he said.

Venrick is well-known to many in West Volusia; he retired in 2010 from his job as a Volusia County extension agent specializing in commercial horticulture.
While working as a county extension agent, Venrick heard of a Marion County resident who was successful in growing olives, and, intrigued, Venrick went to visit the grove. He was favorably impressed.

Venrick planted a couple of olive trees on the west side of the Agricultural Center in 2005. The trees are still there, and healthy, as is one he planted at his house.


After Venrick retired and opened Quality Green Specialists, customer Allen Green in Port Orange decided to replace some orange trees with olive trees, taking Venrick's advice. Green s trees, planted 2008-09, were bearing fruit in the fall of 2010.


"The trees were full of olives," Venrick said. They are still doing well.

Venrick had always been told Florida was too humid for olives. However, they are typically grown around the Mediterranean Sea, where the air is humid, with hot summers and cool winters, he said. Olive trees do like "dry feet" — not too much water on the roots.


Unlike orange trees, olive trees can survive hard freezes.


Olive trees are also pretty low maintenance. Planting and caring for them with proper and timely pruning, fertilization, soil-acidity level and water are all important, however.

The Florida Olive Forum will offer advice on all this.


Citrus is still the No. 1 crop in Florida, but citrus-greening disease has caused a drop in production.
An alternative crop is attractive to growers, and Venrick believes olives are the “citrus” of the near future.

While there are currently no facilities to press olives for their oil in Florida, that will come as production increases, he said. Meanwhile, Georgia Olive Tree Nursery in Lakeland, Ga., has an olive press with the capacity to press 2 tons of olives per hour.
And Florida's olive crop is ready in August, a couple of weeks ahead of South Georgia s.


How much oil does a ton of olives produce? Forty gallons, Venrick said.
“Florida is in a sweet spot," he said. Oil from the southeastern United States is in great demand, and Florida's crop will come in first.


With its health benefits, olive-oil consumption is up, and even a tea made from olive leaves is being touted for health benefits, Venrick said. Studies show that extract from the leaves, with high amounts of antioxidants, may help regulate blood sugar and blood pressure.


The Florida Olive Forum, sponsored by Quality Green Specialists, AAA South Travel Club and The West Volusia Beacon, is free. To register, call Venrick at 386-837-3878, or call Allen Day, co-owner of Quality Green Specialists, at 386-747-0567.


The forum will include:
• 9:30 a.m. — Welcome by Allen Day
• 9:45 a.m. — "Growing Olives in Florida" by Dana Venrick
• 10:15 a.m. — Break, with samples of olives, olive tea and olive treats
• 10:30 a.m. — "Growing and Pressing Olives in South Georgia," by Scott Courson of Georgia Olive Tree Nursery
• 11 a.m. — "Fabulous Olive Tour to Spain in 2014," by Frederic Penaranda, AAA travel counselor
• 11:30 a.m. — "Answers to Your Questions," by the olive panel: olive growers Robin Vick in Ocala and Jim Tschida in Haines City, along with Courson and Venrick
• Noon — Drawings for Arbequina olive trees, gift certificates and prizes
• 12:15 p.m. — Lunch on your own in Downtown DeLand
• 1:30 p.m. — An olive-pruning demonstration at Quality Green Specialists at 1639 N. Spring Garden Ave. in DeLand
• 2:30 p.m. — Adjourn
Quality Green Specialists - Open 8 to 5 Monday through Friday
http://www.qualitygreenspecialists.com 386-734-8000 or 386-837-3878 (Dana) or 386-747-0567 (Allen)
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VietnamVet

Army Cracker
What? A Sicilian saying Italy may not be the supplier of Olive Oil and Florida will? OMG, Hell has frozen over folks!

 

Little Dee

Sweet & Sassy
I never said that the olive oil from Florida would be better than from Italy, but it may be a whole lot cheaper. Ask the pope, he would know.
 

C~Scape

Well-known member
First the article doesn't say WHAT kind of olives.
Second the best olive oil comes from Greece.
ARBEQUINA CLONE I-18®
This variety owes its name to the region called Arbeca in Catalonia. It is believed that it was brought there during the Middle Ages from the Mediterranean island of Majorca, birthplace of the California padres.

These oils are highly valued in both the national and international markets for their excellent organoleptic qualities. Traditionally, a high percentage of these oils has been exported to other countries (especially Italy) to fortify other olive oils. In recent years, the Arbequina has been the most widely planted olive variety around the world and is spreading fast to different countries.

The popularity of this variety can be attributed to the good sensory characteristics of its virgin oils and also to its agricultural advantages. It is a highly productive rural tree that bears fruit quickly, and it is also compact, which allows one to plant the trees more densely. It adapts well to poor terrain and is resistant to cold. It is also self-fertile. Its fruits ripen in stages, are small, spherical, and appear in clusters.

The oils of this variety stand out as being fruity, sweet, with apple, green grass, and almond aromas.
 

VietnamVet

Army Cracker
There is no way in hell I would ever tell a sicilian, a wife, that Greek Olives were better that anything but Italian Olives!

P.S. I have been to the island of Crete and they cook everything in Olive Oil!! I was never dissatisfied with any culinary offerings.......
 
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