Olive trees are easy to grow and do not require much care.  


There are many factors to consider when selecting the planting location.

Olives thrive in hot summers, They like full sun and good drainage.

  Plant your tree in full sun or where it will receive at least 6 hours direct sunlight.

Most olive trees are self pollinating but certain pollinator trees

will increase yields, so for higher yields plant more than

one variety trees. (Arbequina, Arbosana and Koroneiki work well together).



Water your tree deeply but do not keep it in wet soil. Allow the soil to dry between soakings.  Olive trees need well drained soil.  Once trees are established you will not need to water as often. Established olive trees can survive extended dry periods.


Olive trees, depending on the variety, can grow to be between 20ft-30 ft.  They are tolerant of pruning and it helps to regulate fruit production and makes harvesting easier.  Prune the lower branches and shape your tree. Olive trees bear their fruit on one year old wood. To promote this growth, prune your trees in spring. You can pinch the branches of new trees or prune back branches of established trees. Olive trees won't bear fruit twice on the same wood, so remove bearing shoots from the previous year each spring. Fertilize young trees to promote wood growth, don't prune your tree in the first two years.



Fertilizing with nitrogen high natural fertilizers  is beneficial for

fruit production. Do not over fertilize or fertilize after October, it can cause the tree to lose its fruit.

Pest Control

Olive trees have fewer pests than other fruit trees. Biological control wit natural enemies lis better than pesticides. 

So far the only pest we have seen is the  wood borer.   If this pest should infest your tree, we found that cutting the damaged branches is sufficient and our trees fully recovered.



Olive fruit can be harvested green or later for the processing of table olives and oil.

 Expect a harvest in two years - three years.   You must process olives within a few days of harvesting, whether for oil or table, or they'll start to decompose and won't taste fresh. Never use olives that have fallen off the tree when curing or pressing.


Oil can be squeezed from freshly picked crushed fruit and there are many ways to press oil and many recipes for curing olives. See our recipe page for more information.  If you're expecting high yields you may want to invest in the machinery.  There are many sources including taking your fruit to another farmer who has already invested in the machinery.  The health benefits and the taste of your fresh pressed oil will make it difficult for you to ever buy the store brand again.  You will find that your oil has a mild fresh fruity light flavor.

The Varieties of olive trees that we sell are used for SUPER HIGH DENSITY ORCHARDS but can also be used for landscaping or smaller scale hand picked harvesting.


Arbequina, Arbosano, Coratina, Chiquitita and Koreneiki varieties are traditionally used for oil production.  According to the leading California experts they are well adapted for planting and growing in a super high density, vineyard-like format and easily trained on trellises.

Arbequina: from Spain with a weeping shape. This variety has been the most widely planted variety in Spain for several years in super high density systems. Its oil is aromatic and fruity, it adapts well to dense planting because of its small size. Elliptical leaves are shiny dark green in color. Produces good quality oil. perfect for gourmet cooking, table olives, soap, soup and tea can be made from the leaves.


Arbosana : Is also from Spain. This variety has fruit that looks very much like Arbequina fruit but it matures about three weeks later and the foliage is slightly different in color. It also has a fruity flavor but is slightly more bitter than the Arbeqeina, also used for gourmet cooking, curing, soaps, soups and teas. Arbosana and Arbequina should only be picked by hand because machinery will damage the fruit.

Koroneiki: from Greece is also the primary oil variety of Greece. It has a small oval shaped fruit and the oil is green in color with a fruity flavor. It has a long shelf life of two or more years. Koroneiki can be machine harvested because its fruit is smaller and tougher with high yields. 


Coratina ( Also called Cima di Corato or Racioppo, the Coratina is of ancient origin.

It produces a yellow-green oil with a fruity, bitter taste but is also spicy. All these characteristics are because of the high concentration of oleuropein and polyphenols making it one of the highest oils in antioxidants. )

and Chiquitita is a new, patented and distinct Olea europaea cultivar that forms attractive black olives that have a high oil content also displays an ability to form an olive crop at an early age, perfect for high density planting.

We hope this page will answer most questions but feel free to call 352-345-5940 or email dedes.rizzo@gmail.com any questions or suggestions.  We appreciate your feedback.