Pruning the olive tree is a meticulous yet crucial task for ensuring a bountiful harvest. Here are the essential techniques you need to know.
The olive tree, a symbol of peace and rebirth, thrives luxuriantly in our Mediterranean climate, giving rise to olives, a versatile and prized product—the extra virgin olive oil. If you aspire to cultivate olive trees, the process is more straightforward than it may seem, but careful attention to pruning, a delicate moment, is paramount.
Characteristics of the Olive Tree:
Scientifically known as Olea europaea, the olive tree belongs to the Oleaceae family, which includes ornamental plants like ash and jasmine. Though its origins are uncertain, it is believed to have roots in Asia Minor before spreading to Greece and throughout the Mediterranean, where it is now cultivated for olives and extra virgin olive oil.
This slow-growing evergreen tree bears fruit after 3/4 years, reaching its peak after 9/10 years. It boasts longevity, with a lifespan exceeding a thousand years in ideal climatic conditions. With lanceolate leaves, silvery-white on the lower side and intense dark green on the upper part, the olive tree produces a beautiful display of small white flowers in late spring.
The olive, a fleshy drupe, comes in various varieties, offering essential nutritional properties, including omega 3 and omega 6 fatty acids and antioxidants. Pressing the olives results in extra virgin olive oil, a cornerstone of the Mediterranean Diet.
When to prune the olive tree
Scientifically known as Olea europaea, the olive tree belongs to the Oleaceae family, which includes ornamental plants like ash and jasmine. Though its origins are uncertain, it is believed to have roots in Asia Minor before spreading to Greece and throughout the Mediterranean, where it is now cultivated for olives and extra virgin olive oil.
This slow-growing evergreen tree bears fruit after 3/4 years, reaching its peak after 9/10 years. It boasts longevity, with a lifespan exceeding a thousand years in ideal climatic conditions. With lanceolate leaves, silvery-white on the lower side and intense dark green on the upper part, the olive tree produces a beautiful display of small white flowers in late spring.
The olive, a fleshy drupe, comes in various varieties, offering essential nutritional properties, including omega 3 and omega 6 fatty acids and antioxidants. Pressing the olives results in extra virgin olive oil, a cornerstone of the Mediterranean Diet.
How to prune the olive tree
Clean and well-maintained tools are crucial to avoid exposing the plant to diseases. Care must be taken to avoid damaging the bark, which protects against parasites and fungi. The type of cuts varies based on the olive tree’s age.
Farm pruning
In the initial years, conduct breeding pruning to give the plant its desired shape. After planting, cut the stem about 60/70 cm from the ground, allowing three or four robust branches to grow. Subsequently, controI the foliage to prevent intertwining or deviation from the desired shape, mainly by eliminating suckers and vertical branches.
Production Pruning (Fourth Year Onward):
Around the fourth year, as the olive tree starts bearing fruit, engage in production pruning. Conduct cuts in late winter or spring to maintain a balance between lush growth and fruitfulness. Eliminate overlapping branches and those perpetually in the shade, promoting sunlight and air circulation. This practice encourages the olive tree’s vigor and prevents excess production, averting the phenomenon of alternation between rich and poor harvest seasons.
