(Update on “Olive Farming Here and Now” Dolphin Talk, June 24, 2001)

DEVERS, TEXAS: Gino Venitucci tastes the first sip of this area’s very own olive oil .(Photo at right.) Owner Venitucci pressed his first sampling pre-production crop of olives by a vintage olive/grape press of the 1800’s brought from Gino’s family home in Italy. The taste was mild and flavorful. Not only that, it represents what could be a major farming industry of coastal Texas.

Planted only two years and nine months ago, olives are already showing in abundance on the eight foot trees. Today, these olives were picked by hand, ground by another vintage grinder and placed in the hand cranked antique press. Of course, the object of the experiment was to test the quality of the oil and, to some degree, help determine the potential of olive growing here.

Prior estimates of limitless studies by Venitucci have proven accurate so far. His spacing on elevated berms are built to ensure proper drainage off the olive trees. Spacing allows between five and six hundred trees an acre. Minimal production per acre in the first commercial period is predicted to be about five tons per acre; more in later years.

Olive oil is believed to bring anywhere from $10 to $18.00 per liter. Based on conservative estimates, one acre should produce about 15% olive oil for five tons of production. Again, as previously reported, should you consider this venture you must rely on expert opinions for verification of profit potential as well as cost of contracted harvest cost.

It seems almost universal in the field of healthful foods we swallow that olive oil ranks among the best from its qualities and even cosmetic applications. Its gourmet versatility is still virtually unmatched by similar products.

This publication shall continue to follow this progress with great interest and with the council of Ventitucci’s and his watchful eye of expertise.