OLEA EUROPAEA ‘Manzanillo’ 4-032.

Imported from Spain in the late 1800s it produces quality black edible fruit annually. A great table and oil olive, high in anti-oxidants with smaller pits, yielding more flesh. ‘Manzanillo’ is ranked as the world’s best table olive. This small spreading evergreen tree is a vigorous and prolific fruiter. The soft, gray-green foliage has small, pollen-rich white flowers that grow on long stems from the leaf axis. Although it’s self-fertile, cross-pollination with Arbequina will increase yields. The medium/large-sized (about 1”) fruits are often picked green but will ripen to deep black when left on the tree. Although pruning keeps trees at the desired height, remember that olives usually bear fruit on the previous year’s growth. Bring your olive tree inside once temperatures reach 32’F/0’C and provide cool, but not freezing, temperatures with indirect light for the winter months. Remember: olives must be cured before eating. Grow as a Patio Plant or House Plant! Makes a very unusual bonsai! Need 200 chill hrs (below 50’F 10’C) for best fruiting.

Zone 8 – 11
Height – 5 – 8ft.
Sunlight – Full Sun.
Growth rate – Moderate.
Drought Tolerance – Good.
Harvest time – October – November.
Years to Bear Fruit – 0-1 years.
Fruit Colour – Black.
Evergreen or Deciduous – Semi-deciduous.
Chill Hours – 200-300. Dormant, deciduous types do not require light while dormant, and they must be kept cool (under 10’c-50’f) to keep from sprouting (growing). An unlit, ventilated garage that does not ‘freeze’ is ideal.

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