Graber Olive House

The business was founded in 1894, two years after Clifford C. Graber and his brother, Charles, arrived from Clay City, Indiana.

At that time, Bob Graber moved the growing operation to 75 acres of olive groves in the San Joaquin Valley, near Porterville, where it remains.

Once the olives arrive at the Ontario site, they are graded by size, then cured in one of 550 concrete vats for three weeks.

After they are removed from the vats, the olives are fed through a filling wheel, where employees scoop them by hand into aluminum cans running on a conveyor belt.

A "Panama paddle packer" machine creates a 200-degree steam bath as cans are sealed tight with aluminum lids.

In a good season, the business processes approximately 150 tons of olives, which they ship to markets, gourmet stores and customers globally, according to Duncan.

[3] Schwartz, Penny E., Special to The Press-Enterprise Guerrero, Christina, staff writer, Ontario Olives Pampered, Perfect, Inland Valley Daily Bulletin Newspaper, October 24, 2003, page A3

Founder Cliff Graber (sitting) arrived in California soon after this photograph was taken in 1892.
"Cliff" Graber, founder and developer of the C. C. Graber Company that produces Graber Olives
The olive vat room at Graber Olive House
Georgia Belle Coe married Graber in 1905 and participated in the business.
Family members continue to own and operate the business.