How to Grow an Olive Tree Successfully

Olive trees (Olea europaea) are legendary for thriving in harsh conditions—rocky, alkaline, drought-prone soils—and regenerating from root crowns after fire or frost. This resilience makes them both a commercial treasure and, in some regions, an invasive concern.

Ideal Conditions

• Deep, rich soil preferred, but tolerates shallow, rocky, alkaline soils with minimal fertilizer.
• Hot, dry summers; withstands 15°F (-9°C).
• Full sun; evergreen with willow-like gray-green foliage.
• Young trees have smooth gray trunks; age brings gnarled, picturesque wood prized by woodworkers.

Global Production

Mediterranean (Spain, Italy, Greece) produces ¾ of world olive oil. California, Texas, Arizona produce <0.1%. Georgia and Florida are re-emerging commercial regions. Key varieties: Ascolana, Manzanillo, Mission, Sevillano, Arbequina (high-quality oil, recommended for Southeast US with pollinizers Arbosana, Koroneiki).

Yield and Harvest

Yield increases with age—"an upward curve tending toward infinity." "Fruitless" ornamentals may still bear; collect fallen fruit to prevent staining/harm. Olives must be processed (not edible raw). Hand-picking prevents bruising, which degrades flavor and oil grade (premium extra virgin can fetch $3,000+/barrel). Labor-intensive but essential for quality.

Caution

In some areas, olives naturalize aggressively. Check local regulations before planting.