Firstly I must declare that I am not a fan of Olive trees being torn from their native lands, and transplanted into suburban gardens in France, the UK, or elsewhere. I prefer to see them in their natural surroundings.
However, we have one (bought by someone else, because it was cheap), and I have to live with it.
I have just noticed that ours is filled with flowers, so I wish to know the following.
Are all Olives edible?
How does one know when they're ready to process?
How does one process them?
Is is possible to make good edible Olives on such a tiny scale?
Any advice would be gratefully received; last year we had a decent crop, but over-night they were all eaten by something!
Thanks in advance.