Olive

image: Olive
Once considered a mediterranean or cold climate crop, olives are now becoming increasingly popular in a subtropcial climate. Those varieties listed are dual purpose olives suitable for eating and oil producing.

Olive - Azapa

Table variety, medium to large fruit. Very quick to come into bearing and proving well suited to no frost regions. Most highly rated variety in Chile.

Olive - Arbequina

A Spanish variety of fruiting olive, this attractive evergreen tree is self-fertile and begins cropping very early. It is prized for both the olives and the oil. Medium vigor and compact shape makes it ideal for backyards. Performs well in warm climates

Olive - Manzanillo

Medium / large fruit (4.8g). High yields. Ripens early. Excellent pickling fruit, green or black. Fruit is of excellent taste and texture. Fruit should be processed before it is fully ripe to retain flesh firmness. Origin:Spain. Not recommended for oil, as oil extraction can be difficult.

Olive - Jumbo Kalamata

Very large table fruit (~12g) with a small seed. These olive do need to be pickled with care and correctly in order for them to be delicious as they can be tough and fibrous if prepared incorrectly. They are pickled when green. The jumbo kalamata is not related to the Kalamata olive.