Fun Facts: Most Olallieberries grown today in California are made into an award winning wine...

Olallieberry blackberries are shiny black fruit that
were first developed in 1949 by the U. S. Department of Agriculture at Oregon State University by crossing a Loganberry with a Youngberry.
The result was called the Olallie, a Native American word meaning blackberry. Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry. 
Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine.  Like Blackberries, Olallieberries are super healthy for you.  Anthocyanins - Olallieberries are characterized by
one major pigment: cyanidin-3-glucoside and in some cases cyanidin 3-rutinoside. The total anthocyani concentration is reported as 148
mg/100 g fruit. Phenolics - Similar to raspberries, Olallieberries
are relatively high in the phenolics, hydroxybenzoic acid and chlorogenic acid. Fiber - Olallieberries are high in fiber (5.3 g/100 g,)which has been shown to help reduce the risk of certain cancers. 

Here is a site that specializes in Olallieberries
http://www.linnsfruitbin.com/faq.html