Ascolana Tenera olive trees are native to the province of Ascoli Piceno, located in the southern part of the Marche region on the central Adriatic coast of Italy—they are known for their dark green leaves and vigorous growth within a dense canopy. Even though Ascolana Tenera is primarily self-fertile, it is suggested to cultivate them in conjunction with Leccino, Pendolino, or Frantoio cultivars to maximize fruit yield. However, it is preferable to keep them under 20 ft.
Initially, the leaves are dark green but might brighten slightly in the warmer months. Fruit is light green when harvested and does not turn black when fully mature; however, it is vulnerable to bruising when handled roughly. When mature, the meat of the enormous olives is delicate and sweet, reminiscent of tropical fruits. It is also used to produce an Italian appetizer, olive all’ascolana, which consists of pitting olives, stuffing them with seasoned meat, and frying them in the batter.
Ascolana Tenera olive trees are exceedingly versatile and thrive in ordinary, slightly alkaline, well-drained soils. However, fruit yield maximizes when planted close to other varieties, such as Leccino, Frantoio, or Pendolino. Just water profoundly and often over the first few growing seasons to help the plant build a strong root system. Once established, lessen the frequency of application; it is drought tolerant. Yet, protect young plants from winter weather extremes.
|Origin||Ascoli Piceno, Italy|
|Scientific Name||Olea Europaea ‘ Ascolana’|
|Tree Type||Fruiting Specimen|
|Common Names||The Olive Tree, Ascolana olive tree, Olea Europaea|
|Soil||Well-Drained-Nutrient Poor Soil|
|Hardiness||Hardy Down 10 °F|