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Dried Olives proposed Considerable interest “has” been aroused in‘the subject of drying olives says the letter of W. 8S. Manning of Santa Barbara county...to Manager Fischer of the State Board of Trade. He has sent a sample of the dried fruit for the inspection of the Board of Trade, and he contends as much of the elements of nutrition necessary for the sustenance of the body as a ripe olive. The dried fruit will, of course, contain all these qualities, and all that is necessary to render it pleasant to the taste is spsking and salting it. The oil of the olive is equal to meat, and the pulp is as good as bread. This is the first time that the in dustry has been introduced into the State. The pickling of ripe olives originated in California,and the super iority of the ripe in preference to the green olive pickled is conceded by all who have eaten them. People were highly surprised to find the ripe fruit finely flavored after being treated in the usual way. Mr. Manning is the Pioneer of the dried olive industry in this country. He has a large orchard down in Santa Barbara. He says he finds that a nickel’s worth a day seasoned with other fruit is amply sufficient to nourish a man for a hard days’ work. He finds people not fond of them at first, but after eating them awhile they acquire a taste which prompts them to prefer dried olives to any other diet. The fruit re sembles dried prunes, but has a pecu liar favor.
Newspaper Details
South Riverside Bee
South Riverside, California, US
Sat, Apr 11, 1896
Page 2
Full Page
Clipped by
Tom R.
CA, USA 01 May 2026
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