Olive General Picture on Tree Not exact Variety

(1/3) Olive General Picture on Tree Not exact Variety By Forest and Kim Starr [CC BY 2.0] (Photo Credits)

Olive - UC13 For Sale (Size: Large)  (Cutting Grown)

(2/3) Olive - UC13 For Sale (Size: Large) (Cutting Grown)

Leaf of the Olive UC13

(3/3) Leaf of the Olive UC13

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Olive - UC13

Olea europaea
Selected by the University of California for it large fruit, small stone and ability to produce heavy crops in hot climates. A spreading tree and good consistent cropper. Pickled green or black.

$29.90 ($19.75-$29.90 choose a size)

Specifications of Olive - UC13

Preferred Climate Warm Temperate, Arid (Dry)Learn About Climate Zones

Grown From CuttingLearn About Propagation Methods

Max Height (when in the ground with good conditions) 2-5m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Yes

Amount of leaves in Winter? All Leaves (Evergreen)

Water Requirements Drought Hardy (Little Watering)

Is it a Dwarf Fruit Tree? Can be pruned to 2m

Time to Fruit/Flower/Harvest 2-3 Years

Sun or Shade Full (Sun:80%-100%)

Preferred Soil Type Good Drainage

Soil pH Moderately Alkaline (7.4-8.0)

Fruiting/Harvest Months April, May, June

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Olive - Coratina

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One of the most important varieties in Italy, Coratina is famed for its versatility. Renown for its early start to bearing, high yields and high quality oil. It produces a small/medium sized fruit that can be pickled both green and black. It is an adaptable tree that is a proven performer in both warm and cold climates. It is tolerant to frost, coastal conditions and salinity. 'Coratina' will thrive in a wide range of Australian conditions

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Large juicy very sweet fruit to 4cm. Super tasty and makes an excellant Mulberry pie with its perfect balance between sweet and tangy. This tree requires virtually no maintenance and is fairly drought-resistant once established. Well suited to a range of climates.

Yuzu - Grafted

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Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt. The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees

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