How many olives on a tree


How many olives does an olive tree produce? 0, 5, 30, 100, 850 kg?

Reading our publication, you will know how many kilos of olives an olive tree produce in the different growing conditions.

An olive tree can produce 0, 15, 50, 75, 100… kilos of olives depending on the medium and the care applied. Up to 850 kg of picual olives that came to produce the centenary olive tree of Fuentebuena.

Factors that influence olive production

The kilos of olive and liters of oil produced by the olive tree are conditioned by the climate, soil quality, presence of pests, care performed, olive variety, planting density, etc.

Plantation framework

The kilos that an olive tree can produce depend on the size and space it has.

It is not the same to have 50 olive trees in a traditional olive grove of dry land within a frame of 14×14 meters than the 2,000 olive trees that fit in a hectare of super high density olive grove at 1. 25×4 meters.

Of course, the size and production per olive will be very superior in the traditional olive grove. However, the production per crop area is higher in the super high density olive grove.

In the case of the traditional olive grove, in good years the olive trees can exceed 100 kg and 5,000 kg of olives per hectare.

On the other hand, the super high density olive trees can produce more than 5 kg of olives in good years. What they do in total about 10,000 kg / ha of olive.

Another aspect to keep in mind is that the fat yield is superior in the traditional olive grove.

These productions can be reached in olive groves with good care and in areas suitable for olive cultivation.

Olive variety

Centennial olive tree Manzanilla Cacereña with 100 kilos of olives

The amount of kilos of olives that an olive tree can produce is also determined by the variety.

Productive varieties as Picual will be able to produce more kilos than Gordal Sevillana under similar conditions.

But to know the profitability of the olive tree, the oil yield is important. It is not the same to produce 100 kg of olives at 12% than 70 kg at 20%. The cost of harvesting and grinding 1 kg of olives does not depend on the yield.

Therefore, varieties with high yields tend to be more profitable for olive oil production.

Also the cultivated olive variety influences the win (tendency of the olive tree to alternate good and bad crops ).

Weather causes

Year of unloading, Manzanilla olive tree with only 5 Kg

Climatic conditions affect olive production.
Precipitation and temperature play an important role in production.

For example, high temperatures during the time of flowering of the olive tree, reduce the fertility of pollen and curd olives.

Annual rainfall exceeding 500mm increases the water reserves and the dry olive grove production.

Heat waves, when the olive bone is not hardened, they favor the olive tree throwing olives to the ground.

Shortage of water during September / October reduces the size and fatty yields of olives.

The climate of our area also affects the yield and production of olive trees. The olive tree is limited in its productive capacity in cold areas and with long winters.

Autumns with good rainfall and high temperatures, favor the production of olive oil.

Influence of climate on pests

Exposure to the climate of olive pests has a considerable influence on their control or multiplication.

High temperatures during the summer, help eliminate Prays from the olive tree and control the fly.

Summer rains favor the performance of the olive fly and can lead to a significant reduction in the harvest.

Land quality

Although with care we can improve their situation, the olive tree produces worse in poor, superficial and stony soils. For example, the shortage of essential minerals for curdling, such as Boron, can cause the olive tree to fail to produce until the deficiency is corrected.

Deep soils rich in assimilable minerals favor the productive capacity of the olive grove.

Flooded land or poorly sanitized, promote the presence of fungi and can produce root asphyxiation.

Land with previous crops of tobacco, cotton, sunflower… may contain Verticilium or nematodes harmful to the olive tree.

Care performed

For an olive tree to produce kilos of olives in quantity, it has to be well taken care of.

To do this, olive pruning must be balanced, favoring the progressive renewal of branches and maintaining the young olive trees.

Another important aspect is the application of a suitable fertilizer to our land, which is capable of providing deficit nutrients.

Watering the olive trees, regardless of the type of plantation, favors the growth and production of the branches.

Control olive pests and diseases such as Repilo, ​​Cochinilla and ​​Barrenillo.

So, how many kilos of olives does an olive tree produce?

Cornicabra olive tree of 50 years with medium / high load of 40 kg

Finally, I will make some examples of how many kilos of olives an olive tree produce in my cultivation area.

In my cultivation area (south of Ávila) most of the olive trees are centenarians. With a average annual rainfall that usually exceeds 1,000 liters, the olive tree hardly passes thirst in dry land. The sand-sandy soil, acid and quite washed by the rain, is not ideal for the olive tree, although a large part of the mineral deficiencies can be corrected with the subscriber. The planting framework is irregular, with many of the olive trees on terraces and about 150 trees per hectare.

The main cultivated variety is Manzanilla Cacereña, followed by Verdial de Badajoz and Cornicabra.
With well-attended olive trees, in years of loading you can obtain productions of more than 8.0000 kg / ha and yields of 12 to 15% in dry land.

Olive production per tree

In good years, the average production is about 50 kg per olive tree, equivalent to 6-8 kilos of olive oil.

During the years of unloading, production can drop to an average of 25-30 kg per tree.

The average includes 1,500 olive trees, some with the year changed. The most loaded olive trees can exceed 100 kg of olives. On the other hand, Manzanilla Cacereña olive trees with previous overload, barely manage to produce olives.

These socks can be obtained from a well-kept olive grove, the productions when no treatments are applied against the repile, the subscriber is deficient and the pruning is a disaster, they fall considerably.

How many kilos of oil can an olive produce?

The kilos of olives needed to produce a liter of oil vary according to the fat yield of the olives. As we saw in our post on olive yield, this fluctuates according to multiple factors (variety, weather, tree load, collection date…)

For example, for low yielding varieties and early harvesting, they may need more than 10 kilos of olives to produce a liter of olive oil.

On the other side of the scale, we have high yielding varieties and late harvesting, which with just 4 kilos of olives can produce 1 liter of oil.

In my town, depending on the year, between 6 and 8 kilos of olives are needed to produce 1 liter of olive oil. Equivalent to between 4 and 8 liters of oil on average per olive. Although our performance is quite poor compared to those that can be obtained in Andalucia (+ 50%).

For example, in Jaén with higher yields, they only need about 4 kg of olive to produce 1 liter of oil. So many olive trees can produce more than one box of olive oil.

Recommended reading

Did you like our publication? Surely the following articles also:

Is it good to fry with olive oil?

Olive nurseries: Where can I buy olive seedlings?

How to remove bitterness from olives?

Warning

We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.

Taking the mystery out of olive oil

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Like wine, no two olive oils are exactly alike. Each oil is distinct, a unique product of soil, climate, olive type (there are at least 60 varieties of olives) and processing method. And like wine, olive oil is a changing, “living food."

The olive tree, the domesticated Olea Europaea, is a hearty evergreen with silver-green leaves that thrives in the mild winters and long hot summers of the Mediterranean and does well in dry, arid climates. In many cases olive trees, which start bearing usable fruit after five to eight years, can be hundreds of years old and still produce fruit.

There are about 800 million olive trees in the world, growing in places as disparate as Australia and California, but 98 percent of the world’s olive oil comes from the 20 or so countries that make up the International Olive Oil Council. The IOOC operates under a United Nations treaty and sets standards of quality for member countries. Spain is the largest producer of olive oil in the world, followed closely by Italy. Greece is the third-largest producer, though it uses more olive oil per capita than any other country.

Worldwide, about 10 million metric tons of olives are produced each year. A million metric tons are used for table olives and nine million (93 percent of the total crop) are pressed for olive oil. A mature olive tree will produce only 15 to 20 kilograms (33 to 44 pounds) of olives each year. Since it takes about five kilograms of olives to make a liter of oil, one tree is capable of producing only about three to four liters of oil per year—a small output by any measure.

The olive is a drupe, a fruit like the peach and the plum, with a single hard stone. An olive branch will bear 10 to 40 clusters of the fruit. As the olive ripens, the flesh fills out, and six to eight months after the tree’s blossoms first appear, the olives are fully ripe, yielding their maximum oil content.

Once the fruit is ripe, pickers traditionally stand on ladders propped on the branches and pick each olive by hand, dropping them into net bags. Hand picking assures that each olive is not damaged, and that only the fully ripe olives are picked. While olives are also harvested by machines, these mechanical harvesters make no distinction between the unripe and ripe olives.

The olives are immediately taken to an olive oil mill where they are pressed for their oil the same day, or at most a day later, before they start to oxidize and ferment. It is one of the great ironies of nature that the actual fruit of the tree—the just-picked olives—are far too bitter and acrid to eat. The fruit must be washed and soaked and then either brined or salted and allowed to age before it is edible. Virgin olive oil, however, is extracted without heat, additives or solvents from the freshly picked bitter olives, and should have a lush, rich taste and velvety texture; it is ready to use immediately after extraction.

Olive oil that is “cold-pressed” is made from olives that have been crushed with a traditional millstone or stainless steel grindstone. No heat or chemicals are added during the process, which produces a heavy olive paste. The paste is then spread over thick, round straw or plastic mats that are placed in a press. This press extracts the liquid from the paste—a combination of oil and water. The oil is separated from the water either by decanting or by centrifuge and then filtered to remove any large particles.

The resulting oil is then graded and classified, according to standards established by the IOOC. The finest oil has the lowest acidity, which is measured as a percentage per 100 grams of oil.

The Grades

Extra Virgin: If the olive oil has certain taste characteristics and 1 percent or less total acidity, it can be classified as extra virgin, considered to have perfect taste and aroma. Because of its purity, distinct taste, and limited production, extra virgin olive oil is the most expensive.

Virgin: The next grade down, virgin olive oil is produced without heat or additives, just like extra virgin. Virgin olive oil has excellent taste and aroma, but may have a higher acidity than extra virgin, anywhere up to 2 percent. “Ordinary virgin olive oil,” rarely available in this country, may have up to 3.3 percent acidity.

Olive Oil: The most widely marketed grade of olive oil is simply called “olive oil,” the new term for what was previously called “pure olive oil,” or “100 percent pure olive oil.” Often less than a quarter of the price of extra virgin, olive oil has an acidity level of less than 1.5 percent and is a blend of refined olive oil and virgin olive oil. The amount of virgin in a blended oil varies from 5 to 25 percent, depending on the flavor desired by the producer. The new “lite” olive oils—lighter in flavor and texture, but identical in calories and fat composition to virgin—are part of this blended category.

Olive-Pomace Oil: This oil is extracted from pomace, the pulpy olive residue from which the virgin olive oil has been extracted. Extraction is done with the aid of solvents (in the same manner in which seed oils are produced), then the oil is blended with virgin olive oil. Pomace is usually the least expensive olive-derived oil product but may not be sold as olive oil. Production is limited and continues to decline because of advances in olive pressing technology.

Storing olive oil
As long as it is properly cared for, olive oil has a long shelf life. Because of its antioxidants, it will remain fresh longer than other oils and in a restaurant setting will be consumed before there is a loss of flavor. Under proper conditions, olive oil may last up to 12 months (18 months if stored in metal containers). Light, heat and air are destructive to olive oil, so the best way to buy it is in tins or dark glass bottles. The best place to store well-sealed containers is in a cool, dark place.

Oive oil can also be refrigerated, though it will become hazy. A good compromise for a hot kitchen is to store large amounts in the refrigerator, and pour out small amounts that will be used up quickly.

Occasionally, extra virgin oil will have particles floating in it. Not to worry. This is unfiltered olive oil, considered prime oil in the producing countries. The tiny bits of pressed olives that have been left in the oil add flavor and color.

How to choose an oil
Personal taste, cost effectiveness and availability are important issues when choosing olive oils. But what appeals to you may not necessarily be the choice of a colleague. Nature, fortunately, has provided a wide range of styles and flavors.

It would be easy if different grades of olive oil could be categorized by taste, but that’s not the case. Some extra virgin oils will be very rich but mild, others will be fruity and delicate, and there are those whose peppery smell and taste almost bites back. The extra virgin olive oils of small producers may vary in taste from year to year, much like the output of small wineries. The olive oil from large producers, particularly those who do a lot of exporting, tends to be consistent.

Culinary professionals who are familiar with olive oil contend that they can tell an oil’s country of origin, even in a blind tasting. What is probably true in most cases, however, is that they recognize a style that is associated with a country.

Olive oil does not have to come from a particular country in order for it to be bottled and labeled there; however, the quality of the oil and its labeled grade must meet IOOC specs. The actual oil can come from different regions of the same country, or from one or several other countries, although a producer will usually try to replicate his or her “national taste.”

In order to re-create the authentic taste of a dish some chefs will purposely match up particular olive oils to specific dishes—Spanish oil for a paella, Greek oil for making mezze, a French oil from Provence for a tapenade. Often, restaurants will keep several olive oils on hand—an extra virgin for some cold dishes and dining room service; a virgin for sautéing, braising, roasting and grilling; a pomace for frying.

Terms to know

Anti-oxidant: A substance that increases the useful life of a fat or oil because it reduces the rate at which the fat becomes rancid. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are examples of manufactured anti-oxidants allowed by the U.S. Food and Drug Administration for use in foods.

Flash point: The temperature at which an oil will flame but not continue to burn (650ºF for olive oil).

Foaming: The development and persistence of froth on the surface of fats or oils during frying. Foaming can indicate fat breakdown, but may also result from the presence of foreign material.

Hydrogenated: The addition of hydrogen to the molecule of an unsaturated oil or fat to make it solid.
polyunsaturated: A fatty acid with two free carbon links. Oils from plant foods and fish contain the most abundant amounts of polyunsaturated fats, with coconut oil as an exception.

Pro-oxident: A substance that speeds up the reaction of fats with oxygen. Copper and iron are pro-oxidants.
saturated: A fatty acid with no free carbon links. Unsaturated fats have a greater potential to develop rancidity. When hydrogen is added to an unsaturated oil, the fatty acid becomes saturated and changes from a liquid to a solid.

Smoke point: The temperature at which oil gives the first trace of smoke when heated at a specified rate. A high smoke point is desirable for a fat used for frying and indicates good refining, but the length of total frying time before a fat starts to smoke is a better test of stability. Good frying oil will have a smoke point of 420ºF to 450ºF (the smoke point for olive oil is 437ºF).

Careful with flavored oils

Olive oil suffused with garlic, herbs or hot peppers have become popular recently not only because of their flavors, but because many of them are appealing to the eye. They can, however, become a breeding ground for botulism, so it is important to exercise caution when making any kind of flavored oil.

Avoid using low-acid, fresh ingredients, like raw garlic or fresh herbs, to infuse oil meant to last awhile. When these ingredients are combined with olive oil, an anaerobic environment (without oxygen) can result and create harmful bacteria.

If you want to use fresh ingredients for your infused olive oil, make it in small quantities. The oil may be refrigerated for up to two days before being discarded.

Infused oils made with dried ingredients are much safer and just as potent as those made with fresh products.

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How many olives do you need to eat a day to be healthy, and why fresh fruits are not suitable for consumption - an article on the TCHK

see? We will tell about all this and much more in our article, which will surely awaken in you the desire to immediately open a jar of olives. Or olives!

Olives vs olives

The most common question asked by customers is what is the difference between these products? Why do such similar olives and black olives have different names and how do they actually differ?

In a nutshell, the processing method. And so it's the same thing.

An olive tree can bear more than 100 kilograms of fruit in one season. Depending on the timing of ripening, these fruits look different - from firm green to wrinkled purple. All over the world, people call them in one word, without creating confusion, but in Russia a special differentiation has arisen, which today is reflected in the document GOST R 55464-2013.

It is in it that the difference is officially recorded: “Olives are uniform in color with a tint from green to dark green. The olives are uniform in color, ranging from dark purple to black.

Thus:

  • olives are always unripe green fruits;
  • olives can be either unripe or ripe, but in any case they are additionally treated with oxygen, as a result of which they change their color to bright black.

It makes no sense to divide olives into less or more healthy ones: their composition is always plus or minus the same and varies depending on the types of trees, the soil on which they grow, and the methods of processing the fruits. Olives are thought to have slightly more iron (due to fermentation) and olives to have a bit more salt (due to canning methods). So the question of choosing between olives and olives becomes, rather, a matter of taste and love for salted / lightly salted.

By the way, another slippery question about olives: what are they? Is it a berry or a fruit? From a botanical point of view, olives should be classified as drupes. This is how a fruit that has a seed and a hard shell will correctly be called (it can be either a berry or what is called fruit in everyday life). It may seem funny to us, but in the English-speaking environment, olives are also often considered ... vegetables.

What are olives: full classification

In addition to the purely Russian division into olives and black olives, all the fruits of the olive tree that come to our table can be differentiated according to other parameters:

  • ripeness,
  • cooking method,
  • size,
  • integrity,
  • grade.

Classification by ripeness

Outside the CIS countries, olives are usually divided into ripe (dark) and unripe (green). There is also a third type - fruits that have ripened to half. As a rule, they have a white-pink color. Overripe olives turn bright purple, like ripe grapes. In nature, olives are never truly black. Black color is only a consequence of processing.

Classification according to preparation method

Olives are rarely eaten fresh because they are bitter. Instead, they are soaked and fermented in a special way. This process removes bitter compounds such as oleuropein.

The lowest levels of bitter compounds are found in ripe dark olives, but even these are not very palatable when raw. In fairness, it should be noted that some varieties do not need "refinement" and can be eaten after ripening.

Processing olives can take anywhere from a few days to several months depending on the method used (often based on local traditions), which affects the taste, color and texture of the fruit.

In general, there are two main components for fermentation - lye and brine. The first works faster (several days), the second is slower (several months). In order to get the bright black color characteristic of the fruits we call olives, the brine is saturated with oxygen, which causes an oxidation process.

No one dyes olives with special dyes, it would be unreasonably expensive. All the dyeing work is done by oxygen.

Classification by size

It is traditional all over the world to estimate the size of olives by their number in one kilogram. Names in different countries may vary, but in general today there are about one and a half dozen gradations:

Name Number of olives in a kilogram
Atlas 71-90
Mammouth 101-110
Super Colossal 111-120
Colossal 121-140
Giants 141-160
Extra Jumbo 161-180
Jumbo 181-200
EXTRA LARGE 201-230
LARGE 9 LARGE 231-260
Superior 261-290
Brilliant 291-320
Fine 321-350
Bullets A 351-380
Bullets B 381-420

Simplistically, olives are divided into 4 categories:

  • giant (from 70 to 110 fruits per 1 kg),0020
  • medium (from 161 to 260),
  • small (from 261 to 420).

Integrity classification

It is customary to distinguish the following types of ready-to-eat olives:

Olives are also classified by variety. But you still won’t remember several hundred varieties that exist in nature, so try it, look for your favorite olives and never change them again.

Why are olives so good?

Olives are one of the staples of the Mediterranean diet. They are credited with many useful qualities that positively affect our health. We offer you to get acquainted with some of the proven properties of these small, but, no doubt, very valuable fruits.

Bone health

Scientists once noticed that the rate of osteoporosis in the Mediterranean countries is lower than in the rest of Europe, which led them to think about the impact of eating olives. Indeed, studies have shown that some of the plant compounds found in olives and olive oil help prevent bone loss.

Heart and vascular health

We all know that high blood cholesterol and high blood pressure can lead to heart disease. Olives come to the rescue here too: oleic acid, which is found in large quantities in them, allows you to regulate cholesterol levels and protect “bad” cholesterol from oxidation. This was proven by Brazilian and Israeli scientists. And Pakistani and Italian researchers note that olives and olive oil can lower blood pressure.

Cancer prevention

The Mediterranean region also has a much lower incidence of cancer than other countries. According to scientists, this may be due to the consumption of olives and olive oil, which are high in antioxidants and oleic acid. Studies show that these compounds interfere with the life cycle of cancer cells.

Composition of olives

Olive fruits can have different caloric content and nutritional value. On average, 100 g of olives contains:

  • proteins - 0.8-1 g,
  • fats - 11-15 g,
  • carbohydrates - 4-6 g,
  • calories - 115.

and most carbohydrates are fiber. Olives are a good source of vitamins and minerals, some of which come from processing. Among them:

  • vitamins A, C, E and K,
  • iron (especially in black olives),
  • copper,
  • potassium,
  • calcium,
  • sodium (especially in salted brine cans).

They are also rich in antioxidants, among which:

  • oleuropein (especially in unripe olives),
  • hydroxytyrosol,
  • tyrosol (especially in olive oil),
  • oleanolic acid,

Norm of olives

How many olives per day should be eaten in order to fully experience all their benefits? Unfortunately, we were unable to find scientific studies on this topic, and the recommendations of nutritionists vary: some advise eating 15-20 fruits a day, others - no more than 5.

The main thing to consider for people who are not allergic to olives is the restriction of salt intake. It is the increased amount of sodium that should be alarming in the first place. Because of the salt, olives are not recommended to be introduced into the diet of babies under three years old, but older children should also be given fruits with caution and observe the reaction at first. The same reason underlies the ban on olives for people with exacerbations of diseases of the gastrointestinal tract and kidneys.

On the other hand, olive oil definitely does not have such disadvantages: if for some reason you are not ready to supplement your menu with olive fruits, it is quite possible to replace them with this useful product. The main thing to remember is that oil, unlike olives, is very high in calories - 884 kcal per 100 g. It contains the same antioxidants and vitamins, is rich in omega-3 and omega-6 fatty acids, oleic acid (omega-9). It is believed that olive oil can be an ideal component of the diet of people with gastrointestinal disorders, diabetics, hypertensive patients and those who need additional support for the nervous system.

Olives: questions and answers

And now let's check what else you know about olives. We have collected the most popular questions regarding this topic and the answers to them. Give yourself a plus sign for every correct answer!

Are jar olives healthy?

Yes, canned olives can be just as healthy as vacuum-packed, glass, doy-packed, or plastic-packed olives, as long as they don't contain harmful ingredients. But taste is another matter. It is important to understand here that not the most perfect fruits are often packed in “tins” and doypacks, because, alas, they cannot be seen behind the opaque packaging, which means it is impossible to evaluate in advance.

Which olives are the most delicious and healthy?

Experience shows that the most delicious olives are sold in glass containers or vacuum-packed. It is noteworthy that their size, color and condition can be clearly seen.

Olives with a minimum salt content and no preservatives, stabilizers or other ingredients with the “E” symbol will be healthier. Fruits in oil seem more natural than those in brine. Pitted olives often retain more nutrients than hollow ones.

Where are the olives added?

Olives are a great appetizer by themselves. They go well with wines (including sparkling), martinis, rum, vermouth, various beers and alcoholic cocktails.

When it comes to food, olives are ideal with cheese, meat, fish, eggs, fresh vegetables (cucumbers, tomatoes, peppers), herbs (arugula, basil, various types of lettuce) and fresh bread. In many countries it is customary to add olives to marinades, stir-fries, soups and sauces.

Where are olives grown?

Olive trees grow in many regions of the Mediterranean, as well as in Australia, New Zealand, South Africa and America. But not many countries are considered to be real record holders for the production of olives. The top three are: Spain (1st place, 6.5 million tons per year), Greece (2nd place, 2.4 million tons) and Italy (3rd place, 2 million tons). Nearby in this hit parade are Turkey (1.7 million tons) and Morocco (1.4 million tons). In addition, olives are grown in Tunisia, China, Syria, Portugal, Algeria, India, Iraq, Iran and Java. Among the countries of the former USSR, olive producers are Turkmenistan, Georgia, Azerbaijan and Abkhazia. A very small harvest is also harvested in Russia - on the Black Sea coast.

What are olive trees?

Olive trees are evergreen. Usually they are rather short and squat, rarely exceeding 15 meters (usually 8-10), have a picturesquely twisted strong trunk and elastic branches with long silver-green leaves. There are hundreds of different types of olive trees in the world and, accordingly, hundreds of different varieties of olives, which differ in taste, color and size.

The tree begins to bloom for the first time in the fourth year after planting, and gives the first fruits not earlier than in 10-15 years. The older it is, the more olives grow on its branches.

The olive tree is almost immortal. If you take care of it, it can live for hundreds of years. In many countries there are old olive trees, which, according to local residents, were planted before our era. It is difficult to say whether this is true or just beautiful legends, because all these trees are not included in the list of plants with a confirmed age. Nevertheless, scientists fully admit the possibility of the existence of ancient olives: such trees have been noted in Portugal, Italy, Greece and Montenegro. The oldest of them are the Lebanese "Sisters" - a grove of sixteen trees in the city of Bcheale. According to local lore, the Sisters are about 6,000 years old.

The average life expectancy of an olive tree today is between 300 and 600 years.

Olympic flame oil and other olive facts

  • Fossil evidence indicates that the first olive tree appeared 20-40 million years ago in the region corresponding to modern Italy and the eastern Mediterranean basin.
  • People started growing olive trees 7000 years ago in Mediterranean regions.
  • Olive picking starts in early autumn and can last until winter.
  • About 90% of all harvested olives are turned into olive oil. And only about 10% is used as food.
  • It takes approximately 5-6 kilograms of olives to produce one liter of olive oil.
  • Hippocrates, Greek physician and "father of medicine", called olive oil "the great remedy".
  • In ancient Rome, women applied olive oil to their skin and hair after bathing to protect themselves from the sun.
  • But Greek women invented the first eyeshadows, which were created by mixing ground charcoal with olive oil.
  • According to the biblical story (Genesis 8:11), after the flood, Noah sent out a dove to find land, and it returned with an olive branch in its beak.
  • Later, the olive branch became a symbol of peace: people used it to declare a truce, giving it to their enemies.
  • Olive branches have also been used to crown Olympic champions. This tradition was revived in Athens in 2004.
  • Olive oil fueled sacred lamps in Greek temples and was the "eternal flame" of the original Olympic Games.

How often do you eat olives?


How long does an olive tree live?

Image - Wikimedia / David Brühlmeier

The olive tree, scientifically named Olea Europaea , is an evergreen fruit tree native to the Mediterranean region and cultivated in all warm temperate regions of the world. In addition to producing such delicious olives, this species has become more and more beautiful over time.

Scars, cracks and even holes left by some birds and insects make the old trunk of this tree spectacular. We can tell that it has a long lifespan just by looking at it, but... How long does an olive tree live?

Index

  • 1 What is your life expectancy?
  • 2 What is the oldest olive tree in the world?
  • 3 How long does an olive tree grow in a year?
    • 3.1 What is the length of the roots of a mature olive tree?

What is your life expectancy?

árboles which are slow growing, such as oak, las sequoias or beech, although they are very different from each other, they have something in common: they can live for over a thousand years In fact, to give us an idea of ​​how long they can be, giant sequoia specimens have been found that are 3200 years old . Much more than any animal. But there are no oak or beech resources in our main tree.

Olive , native tree of the Mediterranean, It grows not because of the cold, but because the annual rainfall is so low and the soil is so poor in nutrients that it simply cannot grow faster. . When grown in a pot or in a fertilized garden, the plant does look noticeably larger year after year, but if left to its own devices, it will take several decades to grow into a wonderful specimen.

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However, their lifespan is just as staggering: around 3,000 years. . Yes, yes, three thousand years. Incredible age for an evergreen tree.

What is the oldest olive tree in the world?

In Spain we have "La Farga de Arion", a specimen found in the city of Uldecona in Tarragona, which was planted in 314 by order of Emperor Constantine I (306-337 AD), who, hence over 1700 years old. In addition, a 2310-year-old baby is growing on the island of Menorca; And we have another remarkable thing in our country: A 2850-year-old man was found about 20 km north of Lisbon. But... even they are young compared to others in the Iberian Peninsula and the rest of the world.

Leaving Spanish territory and heading to Portugal, we find one known as Mouchao olive tree, which is about 3350 years old according to researcher José Luis Lusada of UTAD (University of Trás os Montes). Its height is 3.2 meters, and the trunk is very thick, with a perimeter of 11 meters.

But we need to go to Palestine to see the oldest olive tree in the world. The city of Bethlehem is said to have been inhabited for 4,000 to 5,000 years.

How much does an olive tree grow in a year?

The olive tree is a tree that grows slowly, but if the climatic and soil conditions are adequate and it receives water every time it needs it, in its youth and especially. During the first two years of life (from seed) it will grow at a good rate, about 40 centimeters per year.

From the third and, most importantly, the fifth year, he will begin to slow down, so it is normal for him to increase his height by about 30 centimeters per season.


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