The Ultimate Guide to Growing Fruit-Bearing Olive Trees
Throughout history, olives have been cherished for their fruits and the oil they produce. The cultivation of olive trees dates back thousands of years, with these versatile trees being admired for their ornamental value as well as their culinary uses. While some olive trees are known as “fruitless” due to their inability to produce viable fruits, there are numerous varieties that can thrive and bear fruit, especially in warm, dry climates.
The Art of Growing Fruiting Olive Trees
Originally hailing from Syria and Asia Minor, olive trees have been cultivated for millennia, with specific varieties associated with the regions where they were first developed. These subtropical regions mirror the climates that support wine grape growth, although olives require more attention and time to mature. Despite the long wait for fruit production, olive trees can live for centuries, making them a worthwhile investment.
Unlike many other fruit trees, olive trees are not typically grown from seeds. Instead, they are usually propagated from root or branch cuttings or grafted onto suitable rootstock or trees. While olive trees are self-pollinating, planting multiple varieties can enhance pollination and increase fruit yield. The “fruit” of olives is actually a drupe, containing a single stone-like seed. Olives start green and gradually ripen to darker shades like brown, reddish-purple, or black, with ripeness influencing both flavor and texture.
Harvesting olives can be labor-intensive, typically done by hand to ensure the fruits are picked ripe and undamaged. A mature olive tree can yield anywhere from 20 to 100 pounds of olives, depending on its size and variety. Once harvested, olives destined for consumption are usually cured in brine for up to a year to enhance their flavor, while other methods like dry-curing in salt or curing in olive oil are utilized in commercial settings.
10 Varieties of Fruiting Olive Trees to Consider Growing
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Arbequina (Olea europaea ‘Arbequina’)
- Native Area: Catalonia, Spain
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The Arbequina olive is a popular variety known for its small fruits that produce a mild, fruity oil. This olive tree is often recommended for container growth and is cold-tolerant compared to other varieties.
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Mission (Olea europaea ‘Mission’)
- Native Area: Spain (Introduced to California in the 1700s)
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Mission olives, historically planted by Franciscan missionaries in California, are well-suited for oil production and can be brine-cured for consumption. They are known for their ability to withstand colder temperatures.
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Picholine (Olea europaea ‘Picholine’)
- Native Area: France
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The French Picholine olive, ideal for containers, boasts a crunchy texture and nutty flavor. These olives are versatile, suitable for direct consumption or pressing into oil.
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Manzanilla (Olea europaea ‘Manzanilla’)
- Native Area: Spain
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Spanish Manzanilla olives are popular in the United States, often used for brine-curing or stuffing with pimientos for a delightful culinary experience. However, this variety may be vulnerable to cold weather and certain diseases.
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Amfissa (Olea europaea ‘Amfissa’)
- Native Area: Greece
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Hailing from central Greece, Amfissa olives are characterized by their brownish-purple drupes, often brine-cured for a mild fruity flavor. These fast-growing trees bear fruit in just a few years.
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Nocellara Del Belice (Olea europaea ‘Nocellara Del Belice’)
- Native Area: Sicily
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The Nocellara del Belice olive, known for its mild flavor and buttery texture, is revered for its table olive qualities. These trees exhibit good resistance to pests and diseases, making them a reliable choice for home cultivation.
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Gordal Sevillano (Olea europaea ‘Gordal Sevillano’)
- Native Area: Spain
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The Spanish Gordal Sevillano olive is a popular snack variety, often stuffed with various fillings for added flavor. These olives are prized for their soft texture and are visually appealing due to their willow-like appearance.
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Kalamata (Olea europea ‘Kalamata’)
- Native Area: Greece
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Kalamata olives, recognizable for their dark-purple skin and smoky, fruity flavor, are a staple in Greek cuisine. While ideal for various recipes, this variety may require moderate temperatures to thrive.
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Niçoise (Olea europaea ‘Niçoise’)
- Native Area: France
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The small black Niçoise olive, commonly used in Mediterranean dishes, offers a distinct smoky and herbal taste. These trees prefer hot, dry conditions and boast slightly weeping branches, adding elegance to any landscape.
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Frantoio (Olea europaea ‘Frantoio’)
- Native Area: Tuscany, Italy
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Originating from Tuscany, the Frantoio olive tree yields dark oval drupes that are suitable for both oil production and direct consumption. With silver foliage that enhances its visual appeal, this fast-growing variety is a desirable choice for home gardens.
Growing fruit-bearing olive trees can be a rewarding experience, offering not only a sustainable food source but also ornamental value to your landscape. While the process may require time and effort, the long-term benefits of cultivating olive trees are well worth the investment. Whether you choose to grow these varieties in containers or in the ground, the sight and taste of freshly harvested olives are sure to delight both you and your guests.
For more information on growing olives and other fruit trees, refer to resources like Texas A&M Agrilife Extension and North Carolina Extension Gardener for expert advice and guidance. Embrace the art of olive cultivation and enjoy the fruits of your labor for years to come!
