'Arbosana':

Close up of Arbequina' in full bloom:

Hedgerow view of both Spanish olives in full bloom:

Starting to set fruit:

Nice... olives have to be processed to be eaten correct? What do you do with them?

The cracked olives directions from Olives: Safe Methods for Home Pickling worked well for me. You basically place a slice or two lengthwise on the olives and then water cure/brine them. Here's what some of mine looked like last year:

Those look very good. I see one of the methods in the link uses natural fermentation, good way of getting some probiotics.

Arbosana sizing up:

My tiny olives are dimpling. Can anyone tell me what is happening? Have I been watering too much? My Arbequina is still in a pot with plans to go down this Fall.

Be careful when brining your own olives. In rare cases botulism poisoning has killed people. If you're planning to keep your olives for an extended period of time in an air tight container, they should be pressure cooked for safety.

Can't speak to dimpling. I would suggest starting an new thread and posting a picture.

Botulism is only an issue if you are canning olives. Brined and refrigerated olives are not at risk.

'Arbosana' getting closer: