Now Forage

Carob: Long, leathery pods turn from green to dark brown and dry on the tree. Ripe when completely dark brown, hard, and fragrant with a chocolate-like smell. Eat the pods (not the seeds) — naturally very sweet.

Olive: Harvest time depends on intended use: green olives (October, firm, very bitter — require curing); turning olives (November, red-purple, half-ripe — for oil or eating); black olives (December, fully ripe, shrivelling — sweeter, for oil). All must be cured before eating — never eat straight from the tree.