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Olallieberries look like slightly long blackberries, though they are slightly tarter.

They are firm, very juicy berries with small seeds that grow on trailing canes and ripen in June and July.

Olallieberries are widely grown commercially in California and much of the crops planted are grown for use in making wine.

Cooking Tips

Olallieberries can be eaten fresh out of hand, used in preserves or pies, or in making wine.



Storage Hints

Olallieberries freeze well.

History Notes

Olallieberries are a cross between Loganberries and Youngberries. Their genes are about 2/3 blackberry and 1/3 raspberry. They were developed jointly in 1949 Corvallis, Oregon by the United States Department of Agriculture (USDA) and Oregon State University.

Language Notes

"Olallie" is an Indian word meaning "blackberry."

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Boysenberries; Dewberries; Loganberries; Nectarberries; Olallieberries; Waldo Berries; Youngberries


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Bon mots

"Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you must put on your plate. Also it is a great breach of etiquette when your fingers are dirty and greasy, to bring them to your mouth in order to lick them, or to clean them on your jacket. It would be more decent to use the tablecloth."

-- Desiderius Erasmus (Dutch theologian. 27 October 1466 – 12 July 1536)

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