European Olive Tree
This week, we’d like
to discuss one of our more unique items;
the European Olive Tree. Native
to the Mediterranean countries;
The European Olive tree has a turquoise color to the leaves, with a lighter, platinum color under the leaf which offers a great effect on windy days. Perhaps this is where it gets one of its nicknames, “The Tree of Light”. Also, known as the “Tree of peace”, the olive branch is an international symbol for a gesture of peace. “Extending an olive branch” is used in everyday conversation.
We carry all sizes of Olive Trees from 3gallon all the way
to 670gallon. We carry it as a standard,
multi-trunk and even Espalier versions in the 15 and 30gallon. Click here to see the different sizes and shapes we currently offer. The 2 specific varieties we currently carry are called
Frantoio and Manzanilla. Fruiting capabilities require 400 hours of chilling
time on an annual basis during the colder months of the year. Chill hours are the total number of hours
between 32 and 45 Degrees during the tree’s dormancy of the winter months. Our expectation is that the Frantoio does not
fruit south of the
We have supplied the European Olive to several high profile
projects including The University of Florida and Walt Disney World. We are excited to have been participants of
the Epcot Flower and Garden Festival in
the Spring of this year. You can see
some of our olive trees as permanent parts of the landscaping at the Morroccan
pavilion at Epcot. They are in large
concrete planters right next to the World Showcase lake.
When planting the olive tree, make sure to put it in well
drained soil as this tree does not like soggy roots ! Also, be careful to not put it under other
trees as it is very photo-sensitive and tends to stretch in whatever direction
the sun tends to be. Full sun will yield
a full and beautiful European Olive Tree. The olive tree would be an excellent addition
to any landscape, but it does lend itself most to Mediterranean architecture
and red or orange brick buildings where the contrast is amplified.



As an olive lover I would like to know how to prepare the fruit, how to cure it or whatever you do before you can eat it. I have been wanting to order one for my daughter who too is an olive lover. Thanks Luc.
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Hello Rebecca and thanks for reading our article.
Please find below a link on how to prepare the fruits.
Have a good day and stay cool!
Luc.
http://www.cookeryonline.com/olives/Olive%20Pickling.html
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Good article, I too believe this is a good addition to the Florida landscape, even if it does not fruit. The current wave is drought tolerant trees and this fits perfectly. As Rebecca said, it would be nice to have the info to process the fruit into something edible, if I had it I would post it although it should be easy to find online. I have three varieties and only the Manzanilla has produced so far here in Immokalee, FL. Billy
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Cher monsieur Luc
Nous habitons le nord de la France (62),
nous avions un olivier de 5 ans en pot sur une terrasse abritée et malheureusement il a tout de même gelé cet hiver.
Comment celà se faisse ?
La variété s'appelait Anglanda originaire des Alpes de Haute Provence
Reply to this
Commin Cha va tizot?
Merci les jeunes pour la question sur le Blog.
Je ne connais pas cette variete Anglanda et je ne peux pas te renseigner.
Felicitations pour les photos que vous avez mises sur facebook!
A bientot.
Luc.
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