Mediterranean evergreen tree producing olives for oil and table consumption.
Best soil types: calcareous, sandy loam, loam, stony
pH range: 5.5 - 8.5 (optimal: 7)
Drainage: excellent
Use to identify issues early and prevent crop losses.
Olives require 200-400 chill hours (below 7°C) to initiate flowering — insufficient chilling in warm climates causes alternate bearing and poor fruit set.
Prune annually after harvest to open the canopy center — olives fruit on previous year's growth, so remove interior wood that no longer receives light.
Harvest for extra virgin oil when fruits transition from green to purple (veraison) — early harvest yields lower volume but higher polyphenol content and premium prices.
Monitor olive fruit fly (Bactrocera oleae) with yellow sticky traps from July — treat at threshold (5 flies/trap/week) with spinosad bait sprays.
Olives are extremely sensitive to waterlogging — avoid clay soils or install drainage, as Phytophthora and Verticillium thrive in wet root zones.
Alternate bearing is natural in olives — thin fruit in heavy-crop years (remove 30-40% of fruit clusters) to maintain consistent annual production.
Olive typically takes 1825 days from planting to harvest. Seeds germinate in about 30 days. The best planting season is spring, fall.
Olive grows best in calcareous, sandy loam, loam, stony soil with a pH of 5.5-8.5. Excellent drainage is required.
Olive grows best at 15-30°C. Frost tolerance: moderate. Heat tolerance: high.
Olive yields approximately 6,000 kg fruit/hectare under good conditions.
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