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.
Olallieberries can be eaten fresh out of hand, used in preserves or pies, or in making wine.
Olallieberries freeze well.
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.
“Olallie” is an Indian word meaning “blackberry.”