Olea europea | Olive. Originated in … Mediterranean | Tree
Olea europea belongs to the plant family OLEACE and Genus Olea This Tree will grow well in a wide variety of loam or soils pertaining to most average garden situations , a pH which can apply to most normal garden soil conditions, . All plants need light to allow the photosynthesis process of converting carbon dioxide to growth sugars to take place. Some plants need more sun-light than others. For this plant those sunlight conditions are well described as … Various
We are often asked about plants for humming bird attraction. Unfortunately Olea europea does not attract these beautiful hummingbird, sunbird or nectar feeding varieties of garden birds
Impressive Autumn foliage display is not shown by Olea europea so look for an alternative plant for pleasing Fall leaf properties
Olea europea olive is not known as a butterfly attracting plant
Olea europea | Olive is an evergreen specimen which means it keeps it leaves throughout the year.
Almost all plants grown in gardens need to be fed using fertilzer in order to see them at their best. For this plant the suggested fertilizer program would be based upon … Typical mix of: 3 parts Nitrogen (N), 2 parts Phosphorous (P) and 3 parts Potassium (K for Latin name Kalium).
Olea europea can survive cold winter nights that go as low as 10 Fahrenheit.
Olea europea is evergreen.
This specimen plant will normally never grow higher than 30' feet will have an overall spread somewhere between ... not specified on this plants page
Some suggested culinary uses for this plant are … Fresh;Pickled;Oil. A descriptive flavor or texture charateristic of this plant is … too astringent for fresh eating, must be soaked in sodium hydroxide solution to remove bitterness
Fruit … 1 inch long 1/2 inch in diameter, oval shaped, color ripens from green to yellow, pink, red, and finally black
The fruit is 1 inch long 1/2 inch in diameter, oval shaped, color ripens from green to yellow, pink, red, and finally black. It is too astringent for fresh eating, must be soaked in sodium hydroxide solution to remove bitterness. Olea europea is most often used as oil. Olive is most commonly used pickled or fresh.
"Growing Unusual Fruit", Alan E. Simmons, Walker and Company, New York, 1972.