culitvation tips
A short introduction to cultivation and history
History
The first cultivation of the olive probably took place in the Middle East. There are many myths and legends surrounding the olive, which are particularly strong in Greek mythology, but can also be found in the Bible. Over 6000 years ago, the olive was the main foodstuff on Crete and from then on enjoyed increasing popularity. High cultures such as the Romans and Greeks appreciated the health-promoting and culinary aspects of the olive and spread the valuable plant throughout the Mediterranean region via trade routes. The versatile olive has accompanied people ever since and convinces with its beneficial oil and delicate fruits.
Characteristics
There are around 1000 different types of olives in the world, only 150 of which have sufficient quality criteria for cultivation. The plant is considered extremely robust, needs a lot of warmth and also copes very well with poor soils. In the past, these advantageous characteristics brought about widespread cultivation on numerous different soil profiles. As the olives are deep-rooted, they also cope well with longer periods of heat. With proper care, the trees can live for several hundred years. On average, an olive tree bears about 20 kg of fruit, which corresponds to about 4 litres of oil when processed.
Care
Since the olive tree wants to be pampered by the sun, it must be planted in a sunny location. Waterlogging should be avoided at all costs. When planting, it is important to avoid potting soil and instead use a permeable mixture of topsoil and sand. Furthermore, it is necessary to carry out a cultivation pruning in spring to guide the tree into the right growth form. For sufficient stability, a growth aid is recommended in the first few years.
Harvest
When harvesting, it is essential to choose the right time. If the olives are harvested too early, for example, the fruit is not yet fully developed. Depending on the growing season and the variety (early ripening, medium-late ripening or late ripening), the harvest time is between October and December. Depending on this, olives can be harvested either in the green or blue state, depending on preference. The fact is that more oil can be extracted from blue olives, while green olives are crunchier and ideal for pickling.
More questions?
If you have any further questions about the care of olives, please contact us.
We are happy to help you!
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Jonathan Beck
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