Olive trees are native to the Mediterranean, where the summers are hot and dry, and the winters are pleasant and moist. Because an olive seed will tend to return to a wild ancestor and produce tiny, hard fruits, commercial olives are produced and propagated by grafting. Although growing olive trees from seed may not provide a high crop, the tree may still be used as a decorative landscape.
Olive trees can endure temperatures as low as 12 degrees Fahrenheit for brief periods. In addition, your olive tree will be a beautiful addition to any landscape. Because of its lengthy lifespan, the tree is evergreen, with silvery foliage and a twisted trunk that will add interest to the landscape year after year. Green olives are preferred by some, while black olives are preferred by others, though they both originate from the same tree.
Green olives are taken before they are entirely mature, whereas black olives are left on the tree until altogether mature. A single tree may give a family various olive flavors, depending on whatever sort of olive they like. You may grow your favorite color of olives and consume them any way you choose, whether as a snack or an appetizer, blended into dips, sauces, salads, pasta meals, stews, or baked goods.
How to Grow
Eliminate all of the fruit of a fresh olive seed and massage it with damp sand to remove any remaining olive flesh. Fresh olives are best; pickled and processed olives will not germinate. Before planting, soak the seeds in a jar of water for 20 days, changing the water every day. Alternately, scrape the seed with sandpaper until the seed's surface is shattered. Hard olive seeds that have been pretreated have a higher germination rate.
Mix equal parts seasoned manure, clean sand, and potting soil in an 8-inch container halfway. In the middle of the pot, make a 1-inch deep hole and insert the seed in the middle of the hole. Fill the container with water until the soil mixture is moist all the way to the bottom, then press the earth over the seed. Cover the pot's lip with an upside-down clear plastic bag and attach it with a rubber band. Remove the sack every three days and wet the soil if it seems dry to the touch.
Put the pot inside of a greenhouse or a windowpane that gets filtered sunlight. Maintain a temp of 55 degrees for the seed. In around three months, the seed will germinate. When the seedling emerges, remove the plastic bag. For the first three winters, keep the seedlings in a greenhouse or covered porch. In the spring, move it outdoors—plant olive trees in a location that gets plenty of light and has some wind protection.
Things To Consider
Keep the area irrigated and weeded while you arrange for an olive seed to germinate, which may take up to 40 days. When the first 1 inch of soil withers up, water the seeds, whether in pots or the ground, using enough water to hydrate the seed. Continue to water and remove weeds after the seed sprouts. To yield fruit, an olive tree requires temperatures below 50 degrees Fahrenheit for roughly two months. Fertilize with granular 10-10-10 fertilizer after the seedling bears its first blossoms, which may take up to three years.
Apply 1/2 pound of fertilizer (1 cup) in a band around the tree 1 foot from the trunk, then scrape it into the soil with a rake. Fertilize every year when new growth is less than 12 inches tall, just before buds open into blossoms. If you're going to save olive seeds, take one right from the tree. Those that have fallen to the ground may be disease-prone, while those processed are unlikely to germinate.
Begin by chopping off one end of the external seed covering and soaking the seed in freshwater for 24 hours for both saved and bought seeds. This hastens the germination process. Soak more seeds than you'll need to compensate for losses since these seeds are tough to germinate. A conserved seed from within the pit might be used to develop an olive tree (Olea europaea), although it may not yield fruit identical to what you've just eaten. Hybrid types tend to return to their parent’s characteristics.
In the Mediterranean, the olive tree is very long-lived. Some fruit-bearing trees are estimated to be more than 2,000 years old. Even though the olive tree may be produced from seed, most olives planted today are hybrids. When developed, the seed olive will not look like the parent plant. Many olive farmers choose to cultivate their olives from cuttings. USDA hardiness zone 9 or warmer is required for the tree to thrive. Winter temperatures in specific locations of the United States never fall below 20 degrees Fahrenheit. Southern Texas, Florida, Arizona, Nevada, Louisiana, California, and Hawaii are among these areas.