Position:
Plant your olive tree in an area with full sun (at least 6 hours per day). Olive trees can tolerate wind.
Size:
If uncontrolled, olive trees can grow up to 10 meters tall.
Soil Type:
Manzanilla olive trees are not particularly fussy on soil mix, but a pH between 5 and 7 is ideal. 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° Celsius for about 2 months is ideal.
Add a bag of acid compost to the soil, along with half 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.
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.
Mulching:
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. Be careful not to apply mulch too close to the tree trunk, as the water it retains can cause the trunk to rot.
Fertilising:
A potted olive tree must be fertilised in spring and again in mid-summer. Never over-fertilise as this will encourage leaf growth but little fruit. Our all plant slow-release fertiliser is ideal 18.9.10 + 2mgO+Trace Elements) A complete balanced fertiliser. Apply 1 tspn every 4-5 months.
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 and Diseases:
Aphids, citrus psylla, red scale, citrus greening. Spraying regularly with Agricultural Neem Oil or Effective Microorganisms (EM Control ) will assist in either prevention or after the fact. If you already have aphids or mites, wash the tree with a harsh hosing, and when dry, spray with Neem oil or EM Control.
Practice good garden hygiene (remove fallen fruit and leaves).
Watch for root rot (if overwatered) and fungal infections during wet periods.
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.
