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Frantoio Olive Tree

R195.00

Olea europaea

Frantoio olive trees are highly regarded for their exceptional oil quality and are one of the main cultivars used for olive oil production. They are native to Italy and are commonly grown in regions such as Tuscany. They are medium-sized trees with a spreading canopy and an open growth habit. The leaves are small and lance-shaped, and they have a gray-green color. The fruit produced by Frantoio trees is medium to large in size and has an elliptical shape.

The primary use of Frantoio olives is for oil production. The olives have a high oil content, typically 18% to 21%, and are known for their rich, fruity, slightly spicy flavor profile. The oil produced from Frantoio olives is highly prized for its quality, making it a favored choice among olive oil producers and consumers.

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SKU: OLI001-FRN Categories: ,

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. 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.

Mulch:

As with all fruit trees, a good mulch of well-matured compost and some manure helps keep the roots cool, limits evaporation on the surface, assists with weed control and feeds the tree. The use of pine bark mulch is preferred as it would supply the acidity an Olive tree requires.

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.

Weight 5 kg
Dimensions 20 × 20 × 150 cm
Weight

5

Length

15

Width

15

Height

100

Packaging Type

xlarge_parcel

Maximum

5

Packaging Type 1

large_parcel

Maximum 1

3

Packaging Type 2

medium_parcel

Maximum 2

0

Packaging Type 3

flyer_size

Maximum 3

0

0
    0
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