Manzanillo Olive Tree

Manzanillo olive trees are the most widely cultivated variety in Spain. The olives produced by this tree are highly valued on worldwide markets due to the easily distinguishable shape of the fruit, the ease with which the pit can be removed, and the high quality of the flesh. Moreover, Manzanillo olives are used to make table olives and olive oil. Black olives used in canned Manzanillo olives are often produced using the “California black-ripe” curing process, typical in the United States.

  • Fruiting Specimen
  • Bloom (Late Spring)
  • Slow Rounded Growth
  • Color (Bright Green)
  • Olive Oil (Sweet)
  • Landscape and Commercial

Care and Maintenance

This cultivar is a self-sterile variation that requires the use of a pollinator. However, it is exceedingly versatile and can survive in a wide range of ordinary, slightly alkaline, well-drained soils. It produces better results when planted alongside another olive cultivar. Water deeply 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 (or freshly transplanted Manzanillo) from weather extremes.

Quick Facts
Origin Spain
Scientific Name Olea Europaea ‘Manzanillo’
Family Oleaceae
Tree Type Fruiting Specimen
Common Names The Olive Tree, Olea Europaea, Manzanillo
Height (Insert)
Toxicity Non-Toxic
Light Full Sun
Watering Drought-Tolerant
Soil Well-Drained-Nutrient Poor Soil
Hardiness Hardy Down 20 to 30 °F
Foliage Bright Green
Growth Slow (with rounded canopy and inclination to rise)
Olive Oil Sweet

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