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Kalamata Olive (Young)

R230.00

Kalamata olive trees, Olea europaea, named after the region of Kalamata in Greece.

Our young Kalamata Olive trees are about 50cms tall. It is best to remove any flowers or fruit while they are still small, as they do not grow if they are too young.  If it is not humid, you can put them in the greenhouse; otherwise, keep them outside in a sheltered position.  They will bear fruit in 2-3 years.

The olives produced by Kalamata olive trees are not just any olives. They are typically large and dark purple in colour when fully ripe, and their taste is a delightful blend of rich fruitiness and a hint of tanginess. This unique flavour makes them a favourite in various culinary dishes, particularly in salads, pastas, and topping for pizzas.

These olives are rich in monounsaturated fats and contain various nutrients such as vitamin E and antioxidants. Consuming them in moderation as part of a balanced diet may offer several health benefits, including improved heart health and reduced inflammation.

Kalamata olive trees are valued not only for their delicious fruit but also for their resilience and adaptability to various climates, making them a cherished tree in many regions worldwide.

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Position:

Full sun. At least 8 hours a day. They do not enjoy humidity and grow best in regions with hot, dry summers and mild but cool winters.

To bear fruit, they need a two-month dormancy period of cool weather. The kalamata olive tolerates cold better than most olive cultivars. Kalamata olive trees can tolerate some cold temperatures, but they generally prefer warmer climates. They can withstand temperatures as low as -6 to -12 for short periods. However, prolonged exposure to freezing temperatures can damage or kill the trees. If you live in a colder climate, you may need to take extra precautions such as providing frost protection during winter months to help your Kalamata olive tree survive.

Size:

Kalamata olive trees can reach a height of 4.5 to 9 metres with a spread of  3 to 6 metres when fully mature. However, with regular pruning, they can be kept smaller and more manageable.

Soil Type:

They can tolerate various soil types, including sandy, loamy, and rocky soils, as long as there is good drainage. However, they prefer soils that are rich in organic matter. Adding compost or well-rotted manure to the soil before planting can help improve its fertility and structure, providing a better environment for Kalamata olive trees to grow and produce healthy fruit. A pH 6 – 8.0 is ideal for these trees.

Mulch:

An organic pine bark mulch around the tree’s base helps retain soil moisture, regulate soil temperature. and inhibit weed growth. r

Watering:

Once your Kalamata olive tree is established (usually after the first year), water deeply but infrequently. Allow the soil to dry out slightly between waterings to encourage the roots to grow deeper into the soil in search of moisture. Water deeply every 1-2 weeks during the growing season (Spring to Autumn), depending on weather conditions and soil moisture levels. In hot and dry climates, more frequent watering may be necessary. Apply enough water to moisten the soil to a depth of at least 30-45 cm

Fertilising:

Use a well-balanced fertiliser with at least a 10% nitrogen content. Our all purpose slow-release fertiliser is ideal 18.9.10 + 2mgO+Trace Elements) A complete balanced fertiliser. You cannot over fertilise as the nutrients are absorbed by the plant when required.

Pruning:

Olive trees produce fruit on the previous year’s branches. Obviously, dead and dried branches need to be cut away. Prune lightly to open the canopy.

Harvesting:

Kalamata olives are usually harvested when they are fully ripe, which occurs in late Autumn or early Winter, depending on the climate and growing conditions. The exact timing can vary, so it’s essential to monitor the colour and firmness of the olives to determine when they are ready for harvest.

Ripe Kalamata olives typically have a dark purple to black colour, although some may still have a reddish or dark brown hue. The skin should be slightly wrinkled, and the fruit should feel firm but not hard.

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