A classic Mediterranean evergreen tree that has been grown since antiquity.
Tough long-lived (500+ years) picturesque trees, are drought tolerant, grow well in hot interior climates and perform adequately in coastal areas. Trees grow slowly to 30 feet, are hardy to 15 degrees and need some winter chill to set ... (continued below)
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Olives (Olea europaea)
Olives (Olea europaea)
A classic Mediterranean evergreen tree that has been grown since antiquity.
Tough long-lived (500+ years) picturesque trees, are drought tolerant, grow well in hot interior climates and perform adequately in coastal areas. Trees grow slowly to 30 feet, are hardy to 15 degrees and need some winter chill to set fruit buds. Trees can also be grown in containers. Quick to grow when young, they bear approximately 3 years after planting, Fruits which ripen in late fall to winter, are cured for table olives or pressed to extract the oil. Most varieties are partially self-fruitful but are more productive when they have another variety as a pollinator. Zones 8-10.
Popular greek variety." A strong vigorous tree with a spreading growth habit, that grows quickly." Fruits are used for green and black olives or oil." Resistant to cold and olive knot
Very hardy Spanish variety whose small high quality fruit is used for table olives and to make high quality oil. Adapts well to different climates and soils. Bears at an early age. Self-fertile
A Spanish variety that is excellent for high density plantings due to its small tree size and high yield. Cold hardy and resistant to leaf drop, it can have a tendency to alternate bearing due to its heavy productivity. Has a very good oil yield of 19-20%
French variety with large fruits of high oil content. Tree is quick growing with high consistent productivity." Good resistance to cold." Fruits used only for oil.
1 each of Manzanillo,Picholine, Mission and Empeltre. All are excellent high production dual purpose varieties for both curing for eating olives and for producing a delightful flavorful oil. Also great dried. Quick to grow, our olives have started to bear
Spanish variety that has medium small fruits good for oil or table fruit. Vigorous and productive tree with good adaptability and moderate resistance to olive knot.
Widely planted Italian variety whose fruits are used for table olives and to make a delicate and distinctive oil." Resistant to disease, fog and wind. Fruit ripens early and all at once." Frantoio and Maurino are popular pollinators for this va
Spanish variety is the number one olive cultivar in California. Large fruits with rich flesh and easy pit removal make this an excellent pickling variety. Spreading vigorous tree and heavy producer. Makes a high quality light oil and a great specimen tree
Cold tolerant Spanish variety is still growing at the old missions in California." Medium sized freestone fruit is good for pickling and oil." Heavy bearing vigorous tree makes a good pollinator.
Two each of the highly popular intensive hedgerow varieties Arbequina and Arbosana will plant a very productive hedge, screen or orchard row 50 feet long. These smaller growing varieties are all the rage in many new high yield intensive olive plantings no
French variety with small-elongated fruits has distinctive nut like flavor when cured. Also makes a good oil." A precocious and prolific bearer." Late ripening and cold resistant." Pollinated by Manzanillo or Leccino.
Heirloom variety from Saracena Italy. Medium-large size fruits have a very high oil content and make excellent salt cured Kalamata style olives. Aromatic high quality oil. Vigorous, tough tree is cold hardy and very productive.
