Position:
Plant your olive tree in a place with full sun (at least 6 hours per day). Olive trees can tolerate wind but do not do well in high-humidity areas.
Size:
If uncontrolled, olive trees can grow up to 10 meters tall.
Soil Type:
This tree is not particularly fussy on soil mix. Good drainage and aeration are crucial for optimal growth and yield. 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 7° 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 or 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.
Watering:
New plants require regular watering. Once mature and established, they are drought-tolerant and need watering only once a month unless it rains. If olive trees are planted in big pots, they require more watering.
Fertilising:
Potted olive trees must be fertilised in spring and again in mid-summer. Never over-fertilise it as this will encourage leaf growth but little fruit. Apply our all plant slow release fertiliser every 4-5 months to 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.
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 vine down with a harsh hosing, and when dry, spray with Neem oil or EM Control.
Harvesting
Fruits are harvested when all the olives are ripe. All olives start out green, (can be picked and pickled green) then gradually ripen to a pinkish colour and then to dark purple. The time you harvest them depends on what the intended use is.
