Position:
Plant your olive tree in a place with full sun (at least 6 hours per day). Olive trees can tolerate the wind.
Size:
If uncontrolled, olive trees can grow up to 10 meters tall.
Soil Type:
This tree is not particularly fussy on soil mix, but a pH between 5 and 7 is ideal. Most gardens have a pH of 7-8 so add a bag of acid compost when planting. Good drainage and aeration is absolutely essential for maximum growth and harvest. Olive trees will not tolerate waterlogged soil. Slightly stony ground is acceptable.
They also require a bit of cool time. An average winter temperature that is below 21° for about 2 months is ideal.
Mulch:
All fruit trees thrive if they are protected with good-quality mulch. Generous servings of pine bark mulch and green pine needles spread around the trunk of the tree help eradicate weeds, bring the pH down slightly, and protect the roots from the harsh UV sun rays. Mulch also helps to keep the roots damp. But, be careful not to apply mulch too close to the tree trunk, as the water it retains can cause the trunk to rot.
Watering:
New plants require regular watering. Once mature and established, they are drought-tolerant and will only need to be watered once a month if it does not rain. If olive trees are planted in big pots, they require more watering.
Fertilising:
Potted olive tree must be fertilised in spring and again in mid-summer. Never over-fertilise it as this will encourage leaf growth but little fruit. Use of our all plant slow release fertiliser twice a year will ensure it receives quality all round nutrients.
Pruning
It is always good to cut away diseased or dry branches in winter to allow for maximum light and sun penetration in summer.
Pests
Airborne fungi from overwatering or too much rain are nemeses for olive trees. These can be controlled with regular pruning and preventative organic copper sprays.
Harvesting
Fruits are harvested when all the olives are ripe. All olives start out green, then gradually ripen to a pinkish colour and then to dark purple. The time you harvest them depends on what the olives will be used for.
Olives must either be put in brine or pressed to make oil within 3 days of harvesting. Otherwise, they turn sour. The oil content of olives reduces as the fruits ripen. To make Greek-style olives, pick mature purple fruits. Once in brine, they turn black.
