How the olives arrived in the Americas

And became a staple in Puerto Rico

Read the first, second and third of this series.

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The olive tree was not as naturally suited to the climate of Puerto Rico as, say, the eggplant. Yet it was a very significant part of the Spanish gastronomic tradition—both olives and oil were essential on the table—and so the plants made the trek over the ocean with the Spaniards, in the hopes of hospitable growing conditions.