Ruqayyah Snyder
Olive trees are a popular choice for gardeners in Australia due to their attractive look and tolerance of extreme heat and drought conditions. They are also easy to manage, easy to care for, and easy to grow. In this article, we will explore the different varieties of olive trees that can be grown in Australia, the optimal conditions for their growth, and the steps to plant and maintain them. We will also discuss the common issues faced when growing olive trees and how to avoid them.
| Characteristics | Values |
|---|---|
| Climate | Subtropical with warm winters and summer rainfall |
| Soil | Requires good drainage and sufficient moisture during flowering season |
| Pest management | Adequate pest management is required |
| Fruit yield | Inconsistent unless a suitable variety is selected and steps are taken to manage flowering and fruit set processes |
| Winter chilling | Some winter chilling is required for flower initiation |
| Frost | Traditional olive varieties may not fruit in areas without frost during winter |
| Cultivars | Arbequina, Koronieki, Arbosana, Kalamata, Frantoio, Verdale, Olive Piccolo, Manzanillo, Picual |
| Height | Unpruned trees grow to 6-9 meters tall, pruned trees are kept to 3.5-4.5 meters |
| Longevity | Average lifespan of 500 years, some varieties live thousands of years |
| Pruning | Required after harvesting to keep vigour and produce new wood for fruit |
| Fruit ripening | Pruning improves fruit ripening and pest/disease management |
| Fruit picking | Fruits are ready for harvesting from Autumn to early Winter |
| Fruit preservation | Freshly picked olives must be pickled in brine for preservation |
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What You'll Learn
Olive tree varieties grown in Australia
Australia has a subtropical climate with warm winters and high summer humidity, which is distinct from the Mediterranean climate where olive trees are typically grown. However, olive trees can grow well in Australia if their basic requirements, such as good soil drainage and pest management, are met. While fruit yield can be inconsistent, recently introduced olive varieties are more adaptable to Australia's warmer climate and fruit well.
One such variety is the 'Garden Harvest', which is a promotional name for the "Arbequina" variety, a low-vigour cultivar often grown commercially in hedgerows and ideal for home gardens. Other low-vigour varieties include Koroneiki and Arbosana, which are also suitable for maintaining a 2-metre-high hedge with fruit.
For those seeking classic Mediterranean charm, the rich-flavoured 'Kalamata' and hardy 'Correggiola' are ideal picks. The 'Swan Hill' variety is ornamental and fruitless, while the 'Tolley’s Upright' and 'Manzanillo' are versatile and structured, respectively.
In terms of height, most olive varieties will grow to around 6-9 metres tall if left unpruned, but in olive groves and backyards, they are usually kept to a height of 3.5-4.5 metres through annual pruning, making them easier to manage and harvest.
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How to grow olive trees in Australia
Olive trees are a beautiful addition to any garden and can be grown in many parts of Australia. They are particularly well-suited to the southern states, where their fruit can be enjoyed or used for decorative purposes. Here is a guide on how to grow olive trees in Australia.
Choosing a Variety
Firstly, you need to choose the right variety of olive tree for your region and your needs. If you live in a moderate climate, the South Australian Verdale olive tree is a great option. This variety produces large olive fruits and is popular in Australia's southern states. If you're looking for something smaller and decorative that doesn't produce fruit, the Olive Piccolo, a variety of dwarf olive tree, is a good choice. It enjoys both indoor and outdoor conditions and reaches a maximum height of 1.5 meters. For those in Southeast Queensland, the warm winters and humid summers may pose a challenge for traditional olive varieties. However, recently introduced varieties are more adaptable to warmer climates and will fruit well. Arbequina, Koronieki, and Arbosana are low-vigour varieties that are often grown commercially in hedgerows and would be ideal for home gardens.
Planting
When planting your olive tree, it's important to prepare the soil properly. Olive trees produce better yields in soil enriched with manures and a balanced NPK ratio. Mix an organic fertiliser, such as 5 IN 1 Organic Fertiliser, into the existing soil before planting. If you're planting in a pot, use a premium potting mix. Olive trees require well-drained soil and sufficient soil moisture during their flowering season in winter and spring for better flower and fruit set. To ensure this, mulching is recommended.
Feeding and Fertilising
To promote healthy growth and fruit production, feeding and fertilising your olive tree is essential. Feed your tree in early spring and late summer with a soil improver and plant fertiliser. When the tree is flowering and fruiting, feed it weekly with a citrus and fruit liquid plant food. In spring, olive trees will benefit from an extra NPK feed to boost flowering.
Pruning and Harvesting
Olive trees require pruning after harvesting to maintain their vigour and produce new wood for the next season's fruit. Prune crowded branches from the centre of the canopy to improve light and air circulation, which will assist in fruit ripening and pest control. Depending on the variety, olive trees can take four to five years to start fruiting, and the fruits are typically ready for harvesting from autumn to early winter. Freshly picked olives are bitter and need to be pickled in brine before they can be preserved.
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Caring for olive trees in Australia
Olive trees are a popular choice for Australian gardeners due to their attractive look and tolerance of extreme heat and drought conditions. They are also productive, long-lived trees, with an average lifespan of 500 years.
Planting
The best time to plant olive trees is in spring, after the danger of frost has passed. Avoid planting during the summer as newly planted trees are susceptible to frost damage during their first winter. Plant in full sun (8 or more hours daily) and away from paved areas to avoid stains from fallen fruit. Do not plant in areas where standing water accumulates as olive trees won't survive in waterlogged soil.
Soil
Olive trees produce better yields in soil enriched with manures and a balanced NPK ratio. Mix 5 IN 1 Organic Fertiliser into existing soil before planting and reapply over the soil's surface once a year before flowering to replenish the nutrients used the previous season. In spring, olive trees will benefit from an extra NPK feed with Searles Fruit & Citrus Plant Food to boost flowering. Olive trees also require sufficient soil moisture during their flowering season in winter and spring to produce better flower and fruit set.
Pruning
Olive trees require pruning after harvesting to keep their vigour and produce new wood for the fruit to grow on for the following season. Prune crowded branches from the centre of the canopy to let light and air flow throughout the tree, assisting fruit ripening and reducing places for pests and diseases to go unnoticed.
Watering
Olive trees are extremely drought-tolerant once established, but for good flowering and fruit development, you should water them regularly throughout the growing season, especially in hot, dry climates. Water newly planted trees deeply two or three times a week, and established trees (5-7 years old) every few weeks, allowing the soil to dry out between waterings.
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Harvesting olives in Australia
Olives are typically harvested in Australia from autumn through to early winter, between late March and September. The specific time depends on the climate and the variety of olive being grown. In Australia, olives are grown in regions with a Mediterranean climate, such as southeast Queensland, which has warm winters and high summer humidity. Olives flourish in cool winters with hot, dry summers and low humidity. They are tolerant of winds, coastal salt spray, medium frosts, and dry conditions.
Olives grown from cuttings or grafted trees will produce fruit within the first three years and will continue to produce olives for decades afterward. A good-sized tree can yield up to 40 kg of olives. The fruit takes around 6 to 8 months to ripen, and olives for oil are typically harvested when most are turning from yellow to brown. Table olives, on the other hand, are harvested when they are still green, while Kalamata olives are left to ripen fully and turn black. It's important not to bruise the olives during harvesting, as this will affect the quality of the final product.
To facilitate the harvesting process, olive trees are usually kept at a manageable height of around 3.5 to 4.5 metres through annual pruning. This makes it easier to reach the olives without needing a ladder. After harvesting, olive trees require pruning to maintain their vigour and produce new wood for the next season's fruit. Pruning also helps with fruit ripening and pest and disease management by allowing more light and air to reach the centre of the canopy.
Once harvested, the olives are bitter and require brining to be edible. A basic brine solution consists of 100 grams of salt dissolved in 1 litre of cooled, boiled water. Additives such as lemons, oregano, garlic, thyme, rosemary, and white wine vinegar can be included to enhance the flavour. The olives must be fully submerged in clean jars for about three months to complete the preservation process.
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The history of olive trees in Australia
In the mid-1800s, the Macarthur family operated a large nursery at the Camden Park estate in southwest Sydney, from where they shipped potted plants throughout the colony. The 1843 Camden Park Nursery catalogue included the African olive tree, which has since become an environmental weed in Australia. The African olive is considered a serious threat to the biodiversity of Australia as it thrives in dry woodlands and is highly invasive in coastal regions.
Olive trees were also planted at the New Norcia Monastery in Western Australia in the 1860s, primarily for oil production. The monastery's olive oil won a silver medal at the Franco-British Exhibition of 1908. By the late 19th century, there were over 3,000 olive trees in the parklands around Adelaide, with groves continuing to be planted in the area until the 1920s when suburban housing took over.
After World War II, southern European migrants introduced olive groves to the northern suburbs of Adelaide and the Riverland area. From South Australia, olive cultivation spread to neighbouring Victoria, with plantings at Dookie, Sunbury, Wangaratta, and Longerenong Agricultural College. The largest olive plantation in Australia was established in 1943 by Mr Jacob Friedman.
While olive trees are typically associated with Mediterranean regions, they can grow well in subtropical Queensland as long as certain requirements are met, such as good soil drainage and pest management. However, fruit yield can be inconsistent, and some winter chilling is necessary for flower initiation.
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Frequently asked questions
Olive trees are grown in various regions of Australia, including Southeast Queensland, South Australia, and coastal areas. They thrive in moderate to warmer climates and can tolerate drought conditions.
Popular olive tree varieties in Australia include Arbequina, Koroneiki, Manzanillo, Picual, and Frantoio. Each variety offers unique characteristics, such as compact size, high productivity, or excellent oil production.
Olive trees are easy to manage, care for, and grow. They are long-lived, with an average lifespan of 500 years, and have an elegant form and evergreen foliage, adding a touch of sophistication to gardens or outdoor spaces.
Olive trees require good soil drainage, adequate pest management, and attention to flowering and fruit set processes for consistent yields. They prefer full sun exposure and need sufficient soil moisture during their flowering season in winter and spring.
Olive trees typically start fruiting from four to five years old, depending on the variety. The fruits are ready for harvesting from autumn to early winter and must be pickled in brine before they can be preserved and eaten.
