Home Olive Cultivation Varieties Care and Harvesting Guide

Have you ever dreamed of having a lush olive tree on your balcony, harvesting its fruits, and enjoying the pleasures of a rustic lifestyle? Olive trees are not only highly ornamental but also produce nutritious, versatile fruits. This guide explores the secrets of growing olive trees—from selecting varieties to care techniques and harvesting—helping you create your own "olive oasis."

The olive tree ( Olea europaea ) is an evergreen belonging to the Oleaceae family. Its origins are debated, with theories pointing to North Africa, Asia, Syria, or the Mediterranean coast. Highly drought-resistant, olive trees thrive in Mediterranean climates. There are over 500 varieties globally, categorized into oil-producing, table (eating), and dual-purpose types. Oil varieties have high oil content, while table olives are meatier and ideal for curing. Dual-purpose varieties combine both traits.

Olive cultivation in East Asia began during the Meiji era, with Shōdoshima in Kagawa Prefecture pioneering successful growth. Today, they are cultivated in Okayama, Kagawa, and Hiroshima. Common varieties include Koroneiki, Cipressino, Manzanillo, Leccino, Mission, and Nevadillo Blanco.

Koroneiki, Leccino, and Nevadillo Blanco are classic oil-producing varieties. Their fruits are small but oil-rich. Koroneiki oil boasts exceptional antioxidant properties, Leccino trees are high-yielding, and Nevadillo Blanco matures early. Manzanillo olives are better suited for curing—though usable for oil, their large, tender flesh excels in brining. Cipressino and Mission are dual-purpose. Cipressino fruits ripen early (green for curing; fully ripe for oil). Mission olives are prized for their distinctive aroma.

Most olive varieties cannot self-pollinate, requiring at least two compatible cultivars for fruit production. Koroneiki, Cipressino, and Nevadillo Blanco are prolific pollen producers, making them ideal pollinators. Wind and insects facilitate pollination within a 1–2 km radius. Blooming occurs in May–June, often coinciding with East Asia’s rainy season, which can hinder pollen dispersal. To ensure fruiting, plant different varieties within 100 meters. Since flowering lasts just 4–5 days, select cultivars with overlapping bloom periods. Cipressino, Manzanillo, and Nevadillo Blanco flower early; Mission is late-season.

Olives are typically harvested from September to February, but optimal timing depends on usage. As they ripen, fruits transition from green → red → purple-black. For curing, pick unripe green olives in September–October. Oil production requires fully ripe black fruits in December (though black olives can also be cured—richer in nutrients and flavor).

While drought-tolerant and low-maintenance, proper care ensures healthy growth and productivity.

Water deeply but infrequently ("soak and dry"). Overwatering stunts growth; prolonged drought halts development and shrivels fruit. Ground-planted trees need supplemental watering in dry summers/autumns; potted trees require water when soil surfaces dry. Avoid waterlogging—discard excess drainage. Reduce winter watering slightly, but prevent extreme dryness to safeguard spring bud formation.

Olives need full sun year-round. They dislike extreme cold but benefit from winter chill to stimulate budding. In temperate regions, potted trees allow flexible relocation. South of North China, mulch ground-planted trees to prevent frost damage. Shallow roots make olives prone to wind toppling—use supports.

Fertilize three times annually:

• February–March: Organic fertilizer (e.g., seed meal) to nourish flowering.
• June: Chemical fertilizer to boost fruit growth.
• Post-harvest: Organic fertilizer to replenish nutrients. Adjust timing based on harvest (October for green olives; December for black). Yellowing leaves signal deficiencies—feed promptly. Olives prefer slightly alkaline soil; apply lime periodically to counteract acidity (especially for ground-planted trees exposed to rain). Repot container trees with fresh soil.

Regular pruning improves airflow, light penetration, and internal photosynthesis while maintaining a manageable ~2 m height. Since olives fruit on new growth, preserve productive branches. Seal large cuts with wound paste to prevent infections. Both indoor and outdoor trees need trimming.

Olives propagate via cuttings or seeds (the latter takes years to fruit). Common methods:

• Softwood cuttings (June–July): Take 10 cm young shoots, insert into damp sand, cover with plastic to retain humidity.
• Hardwood cuttings (pruning season): Bury 10 cm mature branches almost entirely, leaving 1 cm exposed. Faster growth.

Potted olives develop root-bound after ~2 years, hindering water/nutrient uptake and causing leaf drop. Repot in December (or transplant in spring/autumn). Water thoroughly pre-repotting, remove ⅔ old soil, trim rotten roots, and relocate to a larger pot with fresh soil. Post-repotting, place in shade for recovery.

Possible causes: insufficient pollinator varieties (Koroneiki or Cipressino are ideal), inadequate winter chilling, or drought-stressed flowers.

Olive weevils: Bore into trunks—look for sawdust-like debris. Handpick adults or spray diluted insecticide. Anthracnose: Causes black fruit spots. Remove infected fruit, clear fallen debris, and prune diseased branches (July–November peak season).

Olives require curing to remove bitterness. Methods:

1. Wash olives.
2. Soak in 1.8% lye solution (non-metal container) for ~12 hours (until liquid browns).
3. Rinse, then soak in fresh water for 2 days (change daily until clear).
4. Brine in 4% saltwater for 2 days.
5. Rinse and re-brine for eating. Refrigerate; increase salt to 6–10% for long storage.

1. Wash olives, mix with 10–20% salt by weight.
2. Store in sealed containers, refrigerated for 4–6 months.
3. Before eating, rinse and soak in 2–3% brine for 3–7 days (change daily; warm water speeds desalting).

Olives are rich in vitamin E (antioxidant) and polyphenols (higher in green olives), which combat aging. Their oleic acid helps lower cholesterol.

Olives are now widely available—supermarkets stock cured products, while online platforms offer fresh green olives, pastes, and saplings. For home cultivation, purchase trees >60 cm tall and at least two compatible varieties. Reputable sellers provide detailed growing guides.