planting instructions

Please keep in mind that these recommendations are intended as a guide only and address growing olives for oil production. Soil type and climate vary throughout California and should be taken into consideration on an individual basis. We believe in organic growing practices.

When growing olives for oil, the objective is to produce a healthy abundant crop of fruit suitable for high quality oil every year. The site where olives are grown, the olive cultivar, and harvest practices influence production and oil quality.

Tree vigor is influenced by soil type and water availability. An ideal site for olive oil production would be a hillside with a clay loam soil, good water-holding capacity and excellent internal drainage. When deciding on orchard design/planting density keep in mind that good sunlight and air circulation play a large part in the continual health of your trees. Long, warm, and dry summers are necessary to mature the fruit for maximum oil content. The site should be free of hard winter freezing. Olive trees will tolerate a light frost, but a heavy freeze injures olive fruit, stops oil accumulation and renders fruit unsuitable for high quality oil yield.

When planting a young tree, the size of the hole you dig will depend on the size of your tree (root system) 1 gal./5 gal. During the growing season the tree will benefit most from an application of organic compost and rock powder (basaltic rock, oyster shell) on top of the soil, approximately 2" - 4" thick applied around the tree in a 2 - 3 foot diameter.

As you first establish your trees, be sure to water often and deeply. But remember that olive trees do not like wet feet. When using a drip system, position the emitter 2" from trunk/base of tree. For first year trees, give them one quart of fish emulsion or seaweed product mixed 1/4 cup to one gallon of water once a week. A slow steady application of organic nutrients and uniform water application the first 3-5 years will help your trees develop a strong root system and healthy branching structure.

Pruning is not necessary the first 5 years of an olive tree's life. Once your trees are mature, pruning in spring or early summer when winter rains have passed is recommended. The pruning strategy of a mature tree is critical to production and dependent on several factors such as olive cultivar and planting density.

Harvest usually starts in the fourth year. When harvesting for the purpose of producing oil, the olives should be hand picked and free of rocks, leaves, stems and dirt. We recommend that growers harvest at 75% purple/black olives and not more than 25% green olives. The fresher the olives, the better the oil. The early green olives produce a more pungent bitter oil. Oil from greener olives has a longer shelf life, the flavor softening with time. The riper olives produce more oil with a mellow, buttery flavor.

Although olive trees can adapt to a wide variety of conditions and have lived for centuries, we hope you will give your trees the care and attention they need, use wise growing practices and respect this most noble fruit.