Olive (Olea europaea)

Olive
Scientific Name: Olea europaea L.
Family: Oleaceae
Recommended Temperature Zone:
sunset: 8, 9, 11-24
USDA: 8-10

Frost Tolerance: Hardy to 10°F ( -11°C)
Heat Tolerance: Heat resistant in Phoenix
Sun Exposure: Full sun
Origin: Mediterranean basin
Growth Habits: Tree to 30 feet tall (9 m)
Watering Needs: Moderate water
Propagation: Hardwood cuttings, suckers

Old olive trees with their picturesque trunks can be conversation stoppers. The olives can be processed as green olives (unripe) or black olives (ripe). Ripe olives can be pressed to extract oil. Unprocessed olives are not edible. Uncollected olives are staining pavement, and can generally create a mess.
Olive trees can be sprayed to prevent blooming and then then fruiting.
Many people are allergic to olive pollen (or contact with the leaves) and non-sterile variety are forbidden to sale in several locations of the western USA. Sterile varieties generate a much smaller quantity of pollen.

Cultural Practices:
Soak the bottom of your cutting in water for one day, and let it callus in saw dust.

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