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In 1935, an employee of the United States Department of Agriculture crossed a loganberry and a youngberry. When the berry was released to the general market, it was named an Olallie, a Chinook word for “berry.” It proved to be very successful in California, and the state quickly dominated the olallieberry market.
Most olallieberries end up in jams, preserves and wines. Fresh berries are used to make pies, as well as being eaten plain or included in fruit mixtures. Southern California is famous for its olallieberries, and several large producers there make olallieberry preserves for shipment to other parts of the country.
In the Brookshire's trade area of Texas, Louisiana, Arkansas and Mississippi, you aren't likely to find many olallieberries, either in our stores or growing on farms. But keep your eyes open! Researchers say they're full of healthy antioxidants that help fight illness, so you never know…olallieberries might be the next super fruit!
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Have you ever had an olallieberry? They're large, shiny, juicy berries in the bramble family, and looking at the picture on this page, you might think they were a blackberry. They're in the same fruit family, but they have a more intense, tart 
