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Mission olive
The Mission olive is a cultivar of olive developed in California, by Spanish missions along El Camino Real in the late 18th century. The Mission olive has been included in the Ark of Taste, an international catalog of endangered heritage foods maintained by the Slow Food movement.〔(【引用サイトリンク】title=Ark of Taste: California Mission Olive )〕 It is also the only American olive cultivar listed by the International Olive Council in its World Catalogue of Olive Varieties.〔 Although developed in the United States, Mission olives are also used by South African olive oil producers.〔(【引用サイトリンク】title=Mission Olive Oils - Olive Oil Guide )〕
==Description==
Mission trees can reach heights of . They produce small fruit, typically of around . It has the lowest flesh-to-pit ratio (6.5:1) and greatest cold resistance of any commercial cultivar in California. Mission olives are harvested for table use from late October through November; for oil production, they are harvested between mid-December and February. They are susceptible to peacock spot, a disease caused by the fungus ''Cycloconium oleaginum'', and olive knot, a disease caused by the bacterium ''Pseudomonas savastanoi''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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