Name: Kalamata Olive (Young)
SKU: OLI001-KALA
Price: 460.00 ZAR
Availability: InStock

Position:

Full sun. At least 8 hours a day. They do not tolerate humidity and grow best in regions with hot, dry summers and mild, 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. 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 the 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 improve soil fertility and structure, creating a better environment for Kalamata olive trees to grow and produce healthy fruit. A pH of 6 –8.0 is ideal for these trees.

Add a bag of our Volcanic Rock Dust (R25 per bag) and a bag of Superfrass (R25 per bag). This combination will facilitate rapid growth while also protecting the roots from insect damage.

Adding a bag of Volcanic Rock Dust every 4 months will increase the calcium and magnesium so needed for olive trees.

Mulching:

All fruit trees thrive if they are protected with good-quality mulch. Generous layers of pine bark mulch and green pine needles spread around the tree’s trunk help eradicate weeds, slightly lower the pH, and protect the roots from harsh UV 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:

Once your Kalamata olive tree is established (usually after the first year), water deeply but infrequently. Allow the soil to dry slightly between waterings to encourage roots to grow deeper in search of moisture. Water deeply every 1-2 weeks during the growing season (Spring to Autumn), depending on weather and soil moisture. 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:

Kalamata olives require an NPK 3:1:5 fertiliser, such as Vita Fruit & Flower— 1 tspn per 2L if in a container or a small handful at the base of the plant (not too close to the stem) in winter. In Spring/Summer apply Talborne 6.3.4 with the same quantities as above.

Pests and Diseases:

Kalamata olive trees are generally hardy but can occasionally be affected by scale insects, aphids, olive fruit fly, olive fruit moth, and mites. Fungal diseases such as peacock spot, anthracnose, and verticillium wilt can also occur, particularly in humid conditions or where drainage and airflow are poor.

Regular applications of Agricultural Neem Oil or Effective Microorganisms (EM Control) can help manage common insect pests. If aphids or mites are present, wash the tree with a strong jet of water to dislodge them. Once the foliage has dried, spray with Neem Oil or EM Control according to the product instructions.

Practice good garden hygiene by removing fallen leaves and fruit. Avoid overwatering and ensure the soil drains well, as waterlogged conditions can lead to root rot. Good airflow through the canopy helps reduce the risk of fungal diseases, particularly during wet periods.

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 olives’ colour and firmness 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.