Few trees enjoy the historical fame and legend of the ancient Olive tree. These evergreen trees, known botanically as Olea Europaea, have been cultivated since before recorded history. The fruit and oil have played a significant role in the development of civilization, and the tree’s importance is well documented by the ancient writings of both Egyptian and Greek cultures. The olive tree is referred to throughout the Bible; its first mention occurs in the book of Genesis. Olive trees may take between five to 20 years to begin bearing fruit, but once started, will bear for many generations. Some trees in the Mediterranean region are still fruitful even after 1,500 years. Native to Northern Africa and Eurasia, Olea thrives in hot, dry climates, and its hardiness is exclusive to zones 10 and 11. Most of the world’s olives come from France, Italy, Spain, and Tunisia. In the United States, it is primarily grown commercially in California and Arizona.
Olive trees propagate by seeds or by cuttings. Seeds should be planted in the spring, and cuttings started in the summer. The tree thrives in either sandy or clay loams so long as it has good drainage. It is tolerant of poor soil and is drought-resistant. Irrigation is recommended for commercial growers. To discourage the tree’s tendency for alternate bearing, the fruit should be routinely thinned.