OLIVE TREES - (Back)

Olives are hardy outside only in the mildest situations, the most famous being the one in the Chelsea Physic Garden which ripens fruit from time to time.
Otherwise they will grow well in tubs and can be trained to any desired shape.
In spring they cover themselves with tiny yellow flowers which are highly fragrant, followed by fruit which ripen black. Their silver grey foliage provides a distinct Mediterranean atmosphere.

The olive requires a long, hot growing season to properly ripen the fruit, no late spring frosts to kill the blossoms and sufficient winter chill to ensure fruit set. The tree may be grown as an ornamental where winter temperatures do not drop below 12° F. Green fruit is damaged at about 28°f, but ripe fruit will withstand somewhat lower temperatures. Hot, dry winds may be harmful during the period when the flowers are open and the young fruits are setting. The trees survive and fruit well even with considerable neglect. Olives can also be grown in a large container.

The olive is an evergreen tree growing to 10-12ft in a container. The attractive, gnarled branching is also quite distinctive. Olives are long-lived with a life expectancy of 500 years.
The small, fragrant, cream-colored flowers grow on a long stem arising from the leaf axils.  The flowers are largely wind pollinated with most olive varieties being self-fertile, although fruit set is improved by cross pollination with other varieties.  The olive fruit is a green drupe, becoming generally blackish-purple when fully ripe. A few varieties are green when ripe. The cultivars vary in size, shape, oil-content and flavour. Thinning the crop will give larger fruit size. This should be done as soon as possible after fruit set.

THE CULTIVATION OF OLIVE TREES

The olive tree legend found its roots in Greek mythology.  When Greeks were looking for a god to protect their town, Athena, the Goddess of Wisdom, made an olive tree grow from the ground to gain their favour.  So pleased by this everlasting tree which provided food and oil, they called their new capital Athens.  The Olive tree now signifies peace, wisdom, eternity and continual rebirth.

Olives will grow well on almost any well-drained soil up to pH 8.5.

Winter - Keep frost free, and the lower the temperature of the greenhouse the less water the plant will require.  Lightly prune any ungainly branches.  Check the stems and leaves for any scale insects.  Clean off with soapy water if necessary.

Spring - Repot if required into a pot which is two sizes larger - or if a mature plant remove from pot and gently tease off some of the soil and repot back with fresh compost - using John Innes No 2 with extra bark if required to improve drainage.

Summer - Stand outside for most of the summer, and feed weekly with a balanced fertiliser.  Prune the
tree to keep a good shape, and pinch back the young shoots after about 4 - 5 leaves.  Severe pruning of plants that have been neglected or allowed to grow out of shape can be done in June.  Regular checks should be made for the appearance of scale insects.  Our olives are self-fertile but it does help if when the tiny flowers appear to lightly shake the plant or brush the flowers with a soft brush or rabbits tail.

Pruning - Proper pruning is important for the olive. Pruning both regulates production and shapes the tree for easier harvest. The trees can withstand radical pruning, so it is relatively easy to keep them at a desired height. It should be kept in mind that the olive never bears fruit in the same place twice, and usually bears on the previous year's growth. Prune flowering branches in early summer to prevent olives from forming.

Fruit. Olives are NOT edible straight off the tree.

To pickle them take 2lb green or black olives, 4 oz of salt, 1 lemon quartered. 1 teaspoon of dried oregano, 1 tablespoon of chopped fresh thyme, 1 garlic clove halved.
Prick the olives and put into a plastic container and cover with cold water, leaving them to soak for a week, but changing the water every other day.  Drain.  Make up a brine with the salt and 4 pints of water.  Cover the olives with the brine and add the rest of the ingredients.  Leave for 2 weeks, they are then ready for use.

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