European olive description. European olive at home: cultivation and care

European olive, Olive cultivar, or olive Tree(lat. Olea europaea) - an evergreen subtropical tree of the Olive genus ( Olea) family Olive ( Oleaceae). The plant has been cultivated since ancient times to produce olive oil; it is not found in the wild.

Other names - European olive, olive. Olive is also the name of the fruit of the olive tree; other names for the fruit - olive, olive .

Area

The cultivated form of European olive is grown in all Mediterranean countries, in Ukraine on the southern coast of Crimea, in Abkhazia, on the Black Sea coast of Russia (in the area of ​​Gelendzhik, Tuapse and Sochi), in Georgia, Azerbaijan, Turkmenistan, Iraq, Iran, Pakistan and northern India. In 1560 it was brought to America, where it is cultivated mainly in Peru and Mexico. It was first cultivated in Greece, where it is grown in large quantities to this day.

Botanical description

Evergreen shrub 1-3 m or tree 4-5 (10-12) m tall. The trunk is covered with gray bark, gnarled, twisted, and usually hollow in old age. The branches are gnarled, long, and in some varieties drooping.

Leaves

The leaves are narrow-lanceolate, entire, gray-green, do not fall off in the winter and are renewed gradually over two to three years.

Flowers

Depending on the climate, olive trees bloom from late April to early July. The fragrant flowers are very small, from 2 to 4 centimeters long, whitish, with two stamens, located in the axils of the leaves in the form of paniculate racemes. There are from 10 to 40 flowers in one inflorescence.

If the tree experiences drought or lack of nutrients 6 weeks before flowering, the yield drops sharply as the number of flowers decreases. In this case, cross-pollination can help increase the yield.

Fruit

The fruit of the olive is a drupe, most often of an elongated oval shape, from 0.7 to 4 centimeters long and 1 to 2 centimeters in diameter, with a pointed or blunt nose, with a fleshy pericarp containing oil. The color of the fruit pulp varies depending on the type of tree. In different versions it can be either green, black, or dark purple, often with an intense waxy coating. The stone is very dense, with a grooved surface. Fruit ripening occurs 4-5 months after flowering. An olive tree is productive after 20 years. The tree has a rotation effect and bears fruit once every 2 years. The average olive fruit consists of:

90% of olives are used to make olive oil, which even without preservatives has a fairly long shelf life, which is of great importance for the Mediterranean. For commercial trade, olives are pickled with or without pits.

Abkhazia

On the territory of Abkhazia, the largest growth area is about 4,000 trees; it is located in New Athos, on the lands of the New Athos Monastery. Currently, in the Gagra region there are wild olive trees, living witnesses to the fact that in ancient times this crop was widespread in these places.

Azerbaijan

In the territory of present-day Azerbaijan, olives have been cultivated for a very long time. This is confirmed by the remains of this plant found during excavations in Absheron, Barda and other areas. Over time, the olive plantations of Azerbaijan were lost as a result of medieval wars, and there is no literary information about the development of this culture up to the 17th century inclusive.

Currently, one of the oldest trees has been preserved in the village. Nardaran (Baku), which is at least 180-200 years old. In Baku, in the Governor's Garden, there are about 100 trees aged 80-90 years, and in Ganja there are 6 trees of approximately the same age.

Georgia

Literary sources claim that olives have also been cultivated in Georgia since ancient times. At the end of the 18th century, significant plantings were created in the Tbilisi region, as well as in other places.

Italy

Italy's olive plantings are far superior to the classic olive-producing country of Greece. Olive is one of the main cultivated plants in Italy. Most of the country's olive plantings are co-located with grapes, citrus fruits, figs and almonds. According to 1958 data, a total of 226 thousand hectares were occupied by olive plantations in Italy. In 1965, 1,792 thousand tons of olive fruits were harvested in Italy.

Türkiye

Among olive-producing countries, Turkey ranks 4th in terms of the number of trees and 6th in terms of area occupied by them.

Ukraine

In Ukraine, olives are grown in Crimea, and they can grow not only on the southern coast, but also on the rest of the peninsula. According to inaccurate data, olive cultivation has been practiced in Crimea since 1785. And in our time you can find individual patriarch trees that are 400-500 years old. There are also group plantings in the form of small groves. The oldest olive tree in Ukraine grows in the Nikitsky Botanical Garden, which is estimated to be up to 2000 years old.

Croatia

In Croatia, olive plantations suffered greatly during World War II, where the German occupiers cut down and burned, according to incomplete data, more than a million trees.

Usage

Varieties

According to physico-chemical parameters and oil content, olives can be roughly divided into two groups: rich in oil content and less rich. Olives, rich in oil content, belong to the olive group. The second group includes varieties suitable for processing or canning varieties. The main indicators when evaluating canned varieties are the diameter of the fruit, its weight and the ratio of pulp and stone (the smaller the stone and the more pulp, the more valuable the fruit), the properties of the pulp and its chemical composition. Also, the grade of olives is determined depending on the place of growth, color, degree of maturity and size.

Food product

Since ancient times, people have eaten olive fruits and made olive oil from them.

Olives are rich in fat; The yield of oil to absolutely dry matter, depending on the pomological variety, ranges from 50 to 80%. The fruits are rich in proteins, pectins, sugars, vitamins: B, C, E, P-active catechins, contain potassium salts, phosphorus, iron and other elements. In addition, carbohydrates, catechins, phenolcarboxylic acids, pectin substances, and triterpene saponins were found in the fruits. The leaves contain organic acids, phytosterol, oleuropein glycoside, resins, flavonoids, lactone elenolide, bitter and tannins, essential oil, which includes esters, phenols, camphene, eugenol, cineol, citral and alcohols. The leaves contain glycosides, organic acids, bitterness, flavonoids and tannins.

Olive fruit oil is the main product for which this crop is mainly cultivated. But olive fruits are also widely used in the canning industry for making canned food from green fruits, and from black ones - dry-salted olives. Provencal olive oil is used in the food industry in the production of gourmet canned fish (sprats, sardines).

Canned olives, dry salted black olives, and especially stuffed ones, have a piquant taste, are a snack, canned delicacy, complement the range of food products, and most importantly have medicinal value.

Wood

Greenish-yellow, heavy, strong and curly wood lends itself well to polishing and is used for making furniture. It is also valued by woodcarvers; it is used for inlays and the manufacture of expensive turning and carpentry products.

Medical use

They are trying to replace quinine with the bark of the olive tree, and infusions from the leaves normalize blood pressure and breathing. Experts say that olives contain almost all the vitamins and microelements a person needs. The raw pulp of the fruit contains up to 80% non-drying oil, which contains unique unsaturated fatty acids - oleic (75%), linoleic (13%) and linolenic (0.55%). Unlike animal fats, they are not only not harmful, but bring considerable benefits to the body - they prevent the development of atherosclerosis, heart and vascular diseases, do not contain and promote the removal of cholesterol, and have a beneficial effect on the digestive organs. Spanish oil producers believe that olives are useful for people at any age and may well become the basis of even a child’s diet. The fact is that the acids they contain - the main component of vitamin F - are necessary as building materials for cell membranes, and the body itself synthesizes them only partially

Botanical name: European olive or cultivated olive, or European olive (Olea europaea). A representative of the Olive genus, the Olive family.

Homeland of European olive: southeastern Mediterranean.

Lighting: photophilous.

The soil: loose, nutritious, slightly acidic.

Watering: moderate.

Maximum tree height: 10 m.

Average life expectancy: 2000 years.

Landing: seeds, cuttings.

European olive is an evergreen tree that grows in the tropics and subtropics, the maximum height of which is about 10 m. On average, the tree will grow to 5-6 m. The trunk is twisted, gnarled, with gray bark. The branches are long, gnarled, and sometimes drooping. The leaves are lanceolate, entire, leathery, opposite, smooth above, gray-green, light below, pubescent. They stay on the tree for a long time, without falling off even in winter. They change gradually, over 1-2 years. New leaves form from spring to autumn. The flowers are small, 1-2 cm in diameter, white or yellowish-white, four-membered, collected in paniculate racemes of 15-30 pieces, located in the leaf axils, fragrant. Flowering in May-June. The fruit is an elongated oval drupe 1-4 cm long, 1-2 cm in diameter. The skin is green, dark purple when ripe, so the ripe olive fruit looks like a plum. Inside the fruit there is a large stone with a warty surface. Ripening occurs 3-4 months after flowering, in September-October. This crop begins to bloom 10 years after planting and bear fruit at 20 years of age. Brings harvest 2 times a year. From one individual they get 20-25 kg of fruit.

The European olive, like other types of olive, is a long-liver; its age can reach 2000 years. In Athens there is an olive tree that is 2,400 years old. On the island of Crete there are trees planted during the times of Ancient Rome. In Russia, the oldest olive trees grow in the Nikitsky Botanical Garden. Their age is about 500 years. Long-lived trees are hollow and often have a bizarre shape.

Growing European olive at home

European olive is suitable for growing at home. In areas with a mild, warm climate, this crop can grow in open ground. In more severe climatic conditions, it is planted in a greenhouse, winter garden or any other warm, bright, spacious room. With proper and regular care, the tree will develop well and bear fruit.

Olive is light- and moisture-loving, drought-resistant, and can withstand short-term frosts down to -10°C. Prefers soil containing lime. Thanks to its powerful, highly branched root system, it grows successfully on stony-sandy soil and on rocks, and can withstand prolonged drought. The root system and trunk form a thickening - a neck, which grows quickly and produces numerous young shoots every year. These shoots must be removed in a timely manner so that the tree does not turn into a bush.

You can also grow European olive indoors, as it easily tolerates dry air. However, for the formation of flower buds, that is, for further flowering, the plant needs a period of rest at a temperature of 5-8°C. The volume of watering at this time should be minimal, but without drying out the earthen coma.

This crop is also propagated by cuttings. The seed propagation method is suitable when the tree is grown only for decorative purposes. Before sowing, the seeds are soaked in a 10% alkali solution for 12 hours to soften their dense shell and make it easier for the sprouts to break through. After this, the seeds are washed in warm water, dried, and a small cut is made at the end of each of them.

The soil for sowing is prepared in advance. It should consist of leaf soil (1 part), coarse river sand (1 part), peat (0.5 part). In order for the soil to be sufficiently air- and moisture-permeable, small stones or crushed charcoal are placed at the bottom of the pot. The seeds are planted to a depth of 2 cm. After 2-3 months, shoots will appear.

Caring for European olive and forming bonsai

Caring for the European olive consists of creating sufficient bright lighting, regular, moderate watering, and periodic fertilizing. Feeding is applied once a week in the spring-summer season. For this purpose, complex fertilizers with a high nitrogen content are used.

At home, they carry out healing and shaping haircuts of the crown. For this purpose, dry, weak, unnecessary, or too long branches are removed and the crown is given the desired shape.

Since ancient times, this crop has been grown primarily for its fruits, which, after soaking and salting, acquire a pleasant taste and are used in the preparation of various dishes.

Thanks to its irregularly shaped trunk and few branches bearing dense, spear-shaped leaves with contrasting colors on the lower and upper sides, the European olive is ideal for bonsai formation.

In addition, the tree is grown for decorative purposes to decorate and add originality to garden areas and premises.

Ask the experts a question

Flower formula

In medicine

For medicinal purposes, decoction and extract of fresh olive leaves are used. The extract is used as a diuretic to relieve swelling in hypertension, it reduces blood pressure and normalizes breathing. The most effective extract is made from fresh leaves, not dried ones. European olive oil has an enveloping, anti-inflammatory, wound-healing, emollient, laxative effect, and helps dissolve gallstones. Therefore, it is used as an enveloping and gentle laxative for constipation, cholelithiasis, bleeding hemorrhoids, chronic gastritis, for poisoning with liquids that cause burns of the mucous membranes of the mouth, esophagus and stomach, and also as an emollient for the formation of hard crusts in ulcerations, ulcers, abrasions, stings of bees, wasps, bumblebees and other insects. Olive oil is also used as a solvent for a number of medicinal substances intended for subcutaneous and intramuscular administration, for the preparation of ointments, patches, etc. In addition, olive oil is a very good therapeutic and prophylactic agent for atherosclerosis.

In cosmetology

European olive oil is widely used in the cosmetic industry. Thanks to the unsaponifiable fraction it contains, products containing it are very effective for aging and withered skin. Paraffin masks and paraffin baths are made using preferably olive oil. Unrefined olive oil is used to care for inflamed and flaky skin. It softens and moisturizes the skin, heals and disinfects wounds. Also used in hair and nail masks; is an excellent base component that combines well with almost all essential oils.

In cooking

Since ancient times, olive fruits have been eaten, but the main value is olive oil, which is obtained from the mesocarps of drupes. Olive fruits are widely used in the canning and food industries. Olive oil is used in the production of gourmet canned fish (sprats, sardines). Canned olives, dry-salted black olives, especially stuffed ones, complement the range of food products, and most importantly have medicinal value.

At home

Olive oil is an important export item for a number of countries. Olive wood is used to make furniture, it is also used for inlays and the production of expensive turning and carpentry products. Low grades of oil - “wood oil” - are used for lubricating machines and for soap making. Plants are a good ameliorant and make the soil resistant to erosion and subsidence, which is very important for stopping landslides and soil erosion.

Classification

European olive, also called olive (lat. Olea europaea) is a species of the genus olive (lat. Olea) of the olive family (lat. Oleaceae). It is widespread in cultural form in tropical, subtropical and temperate regions.

Botanical description

The tree (10-12 m in height), drought-resistant, can withstand short-term frosts up to 18 º C. Olives live a very long time up to 300-400, and in favorable conditions up to 1000 or more years. The trunk is covered with gray bark, gnarled, twisted, in old age it is usually hollow and has a bizarre shape. The branches are gnarled, long, and in some varieties drooping. The leaves are simple, opposite, without stipules, almost sessile, leathery, narrowly lanceolate, entire, gray-green, silvery below, do not fall off in the winter, and are renewed within two to three years. The flowers are fragrant, very small, whitish, bisexual, collected in racemes, paniculate inflorescences, developing in the axillary or terminal buds of last year's shoots. The formula of the European olive flower is *H(4)L(4)T2P2. The fruit is a drupe with a fleshy pericarp, elongated-oval in shape (0.7 to 4 cm in length and 1 to 2 cm in diameter), with a pointed or blunt nose and a well-defined waxy coating. The color of the fruit pulp varies depending on the type of tree (green, black, or dark purple). The stone is very dense, with a grooved surface. Blooms from late April to early July. The fruits ripen 4-5 months after flowering. The olive tree is productive after 20 years, bearing fruit once every 2 years.

Spreading

Homeland - southeastern Mediterranean. Currently, olive culture is available in many subtropical countries (Greece, Spain, Turkey, Algeria, Tunisia, etc.). The cultivated form of European olive is grown in small quantities on the Black Sea coast of Russia (Gelendzhik, Sochi) and on the southern coast of Crimea. Olives were first cultivated in Greece, where they are still grown today on large industrial plantations.

Regions of distribution on the map of Russia.

Procurement of raw materials

The fruits are harvested from September to December. The leaves are harvested during the flowering period and dried in the shade in the fresh air or in dry, well-ventilated areas.

Chemical composition

Vitamins were found in olive fruits, about 70% fatty oil, which contains glycerides of oleic (80%), palmitic (up to 10%), stearic (5-8%), linoleic, arachidonic and other acids. In addition, carbohydrates, catechins, phenolcarboxylic acids, pectin substances, and triterpene saponins were found in the fruits. The leaves contain organic acids, phytosterol, oleuropein glycoside, resins, flavonoids, lactone elenolide, bitter and tannins, essential oil, which includes esters, phenols, camphene, eugenol, cineol, citral and alcohols. The leaves also contain glycosides, organic acids, bitterness, flavonoids and tannins.

Pharmacological properties

The active substances contained in olive leaves help reduce blood pressure and blood sugar, and also have a diuretic effect. When used externally, olive oil has a softening and healing effect; when taken orally, it has an enveloping, anti-inflammatory and laxative effect, and also helps dissolve gallstones and stimulates bile secretion.

Use in folk medicine

The healing properties of olive oil were known to the ancient Greeks. On its basis, balms and medicines with a strong anti-inflammatory effect were prepared. Salted fruits have long been recommended for people suffering from stomach diseases and hypertension, as well as to prevent atherosclerosis. Olive leaves secrete a large number of phytoncides, which change the biological properties of the tuberculosis bacillus, deforming it beyond recognition, which is invaluable in medical practice. A decoction of fresh leaves is also prescribed for hypertension as a diuretic for edema, as well as for the prevention of atherosclerosis and obesity. The oil is used for colds, treatment of erysipelas, urticaria, folliculosis, conjunctivitis and eczema. Olive oil has the ability to dilate the bile ducts, does not allow lead to linger in the body, and is used as an emetic for poisoning. Olive oil enemas are useful - they act gently and give a good cleansing and at the same time nourishing effect. Recommended for cholelithiasis, constipation, abdominal pain, and shortness of breath. As an emollient, it is used externally for the formation of hard crusts on ulcers, to lubricate the bites of bees, wasps and bumblebees, as well as abrasions and bruises.

Historical reference

Since ancient times (in the 1st century BC), the olive branch has been considered a symbol of peace and prosperity. Olive oil was used not only for food, but also in sacrifices, in lamps, for anointing hair, and rubbing the body. The origin of the olive is due to the fact that it was given to the Greeks by the goddess of wisdom and patroness of peaceful labor, Athena, when, in a dispute with Poseidon over the possession of Attica, she stuck her spear into the rock, which turned into a wonderful tree. According to one of the hypotheses of modern scientists, the olive was first introduced into culture in the Middle East and from there spread to Asia Minor, Greece, Egypt, and then throughout the Mediterranean. According to another, it could have arisen in several places in the Mediterranean at once, where its wild original forest variety of oleaster (Olea europaea var. sylvestris) was widespread. There are other assumptions that the wild form of the olive itself could have arisen as a result of the wilding of a cultivated olive, for example, the golden olive (Olea chrysophylla).

This plant has been grown since ancient times, and its branch is considered a symbol of peace. European olive - what beneficial properties are inherent in this culture?

Description of European olive

Today, the European olive is grown in many countries around the world, and the areas occupied by this plant amount to millions of hectares. Plantations are located in Mediterranean countries, on the Black Sea coast, in Abkhazia, Azerbaijan, Turkmenistan, Georgia, Iran, India, Iraq, and Pakistan. Recognized leaders in the cultivation of this crop are Portugal, Greece, Spain, and Italy. Olive is successfully cultivated in Southern Europe, Africa, and Asia.

Olive is a subtropical evergreen tree (less often a shrub). The height of the tree reaches 4-12 m, and the height of the bush – 3 m. The plant belongs to the Olive genus and the Olive family. This plant is not found in the wild. The Mediterranean (southeastern region) is considered the birthplace of the culture.

The olive trunk is twisted and gnarled. The bark of the tree is gray. Olive branches are long and gnarled. The leaves are leathery, entire. They are gray-green on top and lighter, silver underneath. The leaves do not fall off in winter; they are renewed gradually (the process takes 2-3 years). Flowering begins at the end of April and continues until the beginning of July. The flowers are very fragrant, small (2-4 cm in length). They are painted white and have 2 stamens. Each inflorescence contains 10-40 flowers. If before the beginning of the flowering season the tree experiences a moisture deficit, but the yield falls (cross-pollination saves the situation).

The fruit is a drupe with an elongated oval shape. The length of the berry is no more than 4 cm, the average diameter is 1-2 cm. The tip of the berries can be either blunt or pointed. The fleshy pericarp contains oil. The color of the pulp depends on the variety - the color can be green, black, dark purple. The berries are often covered with a waxy coating. Inside the fruit there is a dense stone (it has a grooved surface).

The harvest is harvested 4-5 months after flowering (once every 2 years). The average productive age of trees is 20 years. Olive varieties are conventionally divided into 2 groups: oilseed and canned. The former are used to obtain oil, and the latter are used to prepare various kinds of canned food.

Chemical composition of European olive

The fruits contain up to 70% fatty oil. The oil contains oleic, palmitic, stearic, linoleic, arachidic and other acids. Olives contain catechins, carotenoids, anthocyanins, waxes, pectins, carbohydrates, proteins, and saponins. The leaves contain organic acids, resins, essential oil, phytosterols, tannins, oleuropein, flavonoids, tannins and bitter substances. All parts of the plant contain vitamins C, E, group B, as well as minerals (potassium, phosphorus, iron).

Uses of European olive

Strong, heavy olive wood is used. It polishes well and is ideal for making furniture and carpentry. Wood is often used by wood carvers.

Olives are grown to produce fruit. They are preserved in vinegar, oil, and salt solution. Depending on the chosen preservation method, the taste can be tart, salty, or piquant. The fruits are preserved both with and without pits (some products are often used instead of pits - capers, lemon, pepper, etc.).

Oil is made from the fruit. Cold pressing produces high-quality Provençal oil. “Wooden” oil is prepared by pressing pulp and seeds (in this case, the raw materials are heated). Olives are used in preparing various dishes.

Beneficial properties of European olive

The leaves are collected during the flowering period, and the fruits in the fall. Both are used in traditional medicine recipes. Tree bark is used for normalization of pressure and treatment respiratory system. “Wood” oil is suitable for making soap, ointments, masks, and plasters. Cold pressed olive oil has enveloping, emollient, mild laxative and choleretic action. It is used to dissolve certain medicinal substances. The oil brings relief from stomach colic. It is used to cleanse the body in case of poisoning. External use of the oil is indicated for insect bites and bruises. Oil increases diuresis, cleanses blood vessels. Leaf extract heals hypertension.

Contraindications to the use of European olive

European olive brings only benefits to the body. There are only two strict contraindications. The first one is individual intolerance, and the second is cholecystitis (you can’t overuse olive oil because of its choleretic effect).

Not only in Greece and Italy, but also on the Black Sea coast. The plant enjoys well-deserved recognition.

The olive tree, or olive tree, belongs to the olive family. In the natural environment it occurs in the form of shrubs and trees. The European olive is especially popular. There are about sixty types of culture. The plant is native to Africa, Southern Europe, Australia and South Asia. Trees have an uneven structure. They are distinguished by long branches. The life cycle of an olive tree is about 300 years. The culture is considered to be long-lived. An olive tree can be kept at home for up to 10 years. Then you will need to plant it in open ground. Olive produces valuable fruit. The mass of one is no more than five grams. The leaves of the olive tree have a gray-green tint. The vegetative organs of the plant contain a high concentration of starch. Thanks to this, the crop copes well with prolonged drought. Olive wood is painted gray.

To grow an olive tree, it is necessary to create warm microclimatic conditions.

Lighting

The olive tree prefers warm conditions. In nature, the plant can be found on brightly lit shores. Does not tolerate shaded areas.

Temperature

The olive tree can withstand temperatures down to -15 degrees. In severe, prolonged frosts the plant will die.

During the period of active vegetation development, it is recommended to maintain the temperature at a level of + 18 to + 20 degrees. During the flowering stage, return frosts can affect yields. Extreme heat combined with dry air also harms the tree.

Watering

The culture responds well to uniform soil moisture. In the spring-summer season, it is advisable to regularly water the substrate. Prolonged exposure to dry soil leads to leaf drop.

In winter, the amount of watering should be reduced. It is enough to moisten as the substrate dries. For olive wood, it is advisable to use warm, soft water.

Humidity

The plant does not require special conditions. During the hot season, it is recommended to increase the water content in the air. To do this, you will need to spray the plant with water at room temperature several times a day.

During the dry season, it is advisable to spray warm water on the tree.

Features of transplantation

The olive tree can survive changes in soil and substrate. It is not advisable to transplant into adult representatives of olive trees. The tree's root system is often damaged.

For transplantation you need to prepare a suitable place. Growing in rotten, dry soil often results in wilting. In its natural environment, the plant can be found in the rock. Therefore, you can add charcoal and pieces of brick to the soil during planting.

Trimming

The olive tree needs to be sanitized in a timely manner. The plant is often damaged by pests. Outdoors in early spring, remove affected areas.

Indoor culture can be given a compact form. To do this, remove weakened shoots and long branches. The plant tolerates pruning well. In one growing season the crop will give excellent growth.

If the plant is cultivated for harvest, the characteristics of the olive tree must be taken into account. The fruits are formed exclusively on the shoots of the previous year. Therefore, drastic pruning can destroy a large number of olives.

Plant on the site

Outdoors, the tree takes root well and bears fruit in the southern part of Crimea and the Mediterranean region. In more severe conditions, the crop can be grown in a spacious room, winter garden, greenhouse or room.

Frost at -5 degrees will damage the weakened branches of the olive tree. At -15 degrees the entire plant will die. Even with a slight decrease in temperature, there was a sharp deterioration in the taste of fruits and olive oil.

For abundant fruiting, you should choose the right tree varieties.

To harvest, you need to purchase garden varieties. The bred subspecies guarantee regular fruiting.

The nuances of cultivation at home can be learned from the video:

Growing technology

soil mixture

Waterlogged substrate and poor soil permeability are the main causes of olive tree wilting. Areas where water accumulates should be avoided. When planting, be sure to add a thick layer of drainage.

You can protect the plant from excessive rainfall by planting it on a gentle slope. It is advisable not to use fertile substrate. Excessive amounts of nutritional components cause intensive tree growth. As a result, the percentage of yield decreases.

The ideal soil for growing a tree must meet several requirements:

1. good drainage;
2. looseness;
3. fineness.

If possible, fill the planting hole with a mixture of sandy and loamy soil.

How to fertilize

The deficiency of nutritional components can be compensated for with nitrogen. The procedure should be carried out once a year. For one hundred square meters you will need no more than 1.2 kg. Natural nitrogen producers (legumes) can be planted next to olives. It is also recommended to periodically add compost to the soil.

The olive tree should be fed with nitrogen and compost.

Container growing

To grow olives indoors, you first need to prepare the right variety. It is advisable to purchase a dwarf culture. The container should initially be selected large enough. The dimensions of the pot must be at least 60 cm deep and wide.

Be sure to make several additional large holes in the bottom of the container. The main enemy of olives is constant soil moisture. Therefore, to grow an indoor tree, you should prepare loamy or sandy soil. Before the next watering, the soil must be dried to a depth of at least three centimeters.

Container olives are more demanding. For the full development of an indoor tree, it is necessary to regularly carry out gentle pruning. It is not recommended to allow thickening of the main branches. It is enough to leave no more than four main branches on the tree.

Main problems and pests

The evergreen tree is especially vulnerable to pests and diseases. The greatest danger to the plant are black scale insects. Excessive use of chemical protective agents does not have the best effect on olive yields. Therefore, it is advisable to support the tree’s immunity with organic and mineral means.

The tree has a low threshold of resistance to pests and diseases.

The crop is often damaged by whiteflies and olive moths. Outdoors, eaten buds and leaves indicate a caterpillar infestation.

Sudden wilting of branches and leaves indicates Verticillium wilt infection. Fungal disease cannot be treated. If you do not rid the evergreen tree of the affected areas in a timely manner, the plant will die. If infected in an open area, a place for further planting of olives should be avoided.

Cultural influence

With proper care, cultivating olives at home does not cause problems. It is enough to provide the crop with adequate lighting and timely nutrition. Within a few years, fragrant inflorescences and healthy olives will appear on the tree. The container plant can produce about two kilograms of fruit.

Olive oil contains lecithin. Intolerance to the element causes an allergic reaction.
Allergies can also be cross-linked. People susceptible to reactions to lilacs, olives and jasmine of the Pancake family particularly react to olive oil.

Often the occurrence of a reaction is associated with a hereditary predisposition. It is advisable to use refined oil to reduce possible manifestations.

Olive propagation

The evergreen tree can be propagated by seeds and cuttings. Before sowing, the buds must be treated with an alkali solution. The softened shell guarantees better germination. For planting, you should prepare a permeable substrate. The mixture should contain leaf soil and coarse sand. You can also add crushed wood ash and broken bricks to the soil.

The sowing depth should not exceed three centimeters. It is important to constantly maintain substrate moisture. Even freshly harvested seeds have less than fifty percent germination rate. The olive tree from seeds is characterized by late fruiting. The first inflorescences may appear only after 10 years. The tree can be used for grafting.

The olive tree can be propagated by seeds.

Cuttings will ensure the preservation of all maternal varietal characteristics. Fruiting will occur within 2 years. Seedlings must be placed in the soil at a slope. To create a greenhouse effect, it is advisable to prepare polyethylene. The cuttings should be regularly ventilated and sprayed. After rooting, you can transplant the olives into separate pots.

Why doesn't the plant bloom?

The evergreen tree will begin to bear fruit a few years after planting. The period of first fruit formation depends on the growing method. Favorable conditions promote accelerated flowering.

There are varieties that, regardless of the propagation method and care conditions, will produce fruit only ten years after planting. It is recommended to clarify all the characteristics of the planting material before purchasing.

How to choose an olive

The plant is sold in the form of seeds and grown seedlings. The average price for a package of 5 small-leaved olive seeds is 132 rubles. A container olive tree 30 cm high can be purchased for 1,250 rubles.