Flower blossoms develop in the springtime, and olives appear during the summer and ripen in the fall. Olive farmers harvest both green (unripe) olives, for pickling and for eating, and black (ripe) olives, for eating and for oil. A good tree may produce 50 pounds of olives a year and four to six pounds of oil. The olives of Israel were (and are) known for their high oil content.


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