European olive: description, care, cultivation, reproduction, reviews. European olive (Olea europaea) Blooming olive: care
European olive, or Olive cultivated, or European olive, or Olive Tree(lat. Olea europaea) - evergreen subtropical tree; species of the genus Olive ( Olea) of the Olive family ( Oleaceae).
The plant has been cultivated since ancient times to produce olive oil, and is not found in the wild.
area [ | ]
Fruit [ | ]
Olive fruit on a branch
90% of olives are used to make olive oil, which, even without preservatives, has a long shelf life, which is of great importance for the Mediterranean. Other olives are pickled with or without a stone.
Olives are rich in fats; the yield of oil on absolutely dry matter, depending on the pomological variety, ranges from 50 to 80%. The fruits are rich in proteins, pectins, sugars, vitamins: B, C, E, P-active catechins, contain salts of potassium, phosphorus, iron and other elements. In addition, carbohydrates, catechins, phenolcarboxylic acids, pectin substances, triterpene saponins were found in the fruits. The leaves contain organic acids, phytosterol, oleuropein glycoside, resins, flavonoids, elenolide lactone, bitter and tannins, essential oil, which includes esters, phenols, camphene, eugenol, cineol, citral and alcohols. The leaves contain glycosides, organic acids, bitterness, flavonoids and tannins.
Olive oil is the main product for which this crop is mainly cultivated. But the fruits of olives are also widely used in the canning industry for the manufacture of canned food from green fruits, and from black ones - dry-cured olives. Provencal olive oil is used in the food industry in the production of canned delicacy fish (sprats, sardines).
Canned olives, dry-salted black olives, and especially stuffed ones, have a spicy taste, are an appetizer, delicacy canned food that complements the range of food products, and most importantly, they have healing value.
Wood [ | ]
Greenish-yellow, heavy, strong and curly, the wood lends itself well to polishing and is used to make furniture. It is also prized by woodcarvers and is used for inlay work and for the manufacture of expensive turnery and joinery.
medical application[ | ]
They try to replace cinchona with olive bark, and leaf infusions normalize blood pressure and respiration. The raw pulp of the fruit contains up to 80% non-drying oil [ ], which contains unsaturated fatty acids - oleic (75%), linoleic (13%) and linolenic (0.55%). Unlike animal fats, they are not only not harmful, but bring considerable benefits to the body. The fact is that the acids included in them - the main component of vitamin F - are necessary as a building material for cell membranes, and the body itself synthesizes them only partially [ ] .
Other uses[ | ]
Olive oil is used in the cosmetics industry. The second and lower grades of oil are known as wood oil and are used to lubricate machines, in soap making.
Plants are a good ameliorant on terraced mountain slopes steeper than 10-12°. They make the soil resistant to erosion and subsidence, which is very important in stopping landslides, soil erosion and useless discharge of water from precipitation. Olive trees, characterized by durability and power of the root system, are able to stop the natural situation in the Opolznevsky forestry.
Taxonomy [ | ]
Olea europaea, 1753, Sp. Pl. 18 .
Synonyms [ | ]
Subspecies [ | ]
- Olea europaea subsp. europaea
- Olea europaea subsp. cerasiformis &
- Olea europaea subsp. cuspidata (Wall. ex G. Don) Cif.
- Olea europaea subsp. guanchica et al.
- Olea europaea subsp. laperrinei (Batt. & Trab.) Cif.
- Olea europaea subsp. maroccana (Greuter & Burdet) et al.
History and geography of cultivation[ | ]
Azerbaijan [ | ]
On the territory of present-day Azerbaijan, the olive has been cultivated for a very long time. This is confirmed by the remains of this plant found during the excavations of Absheron, Barda and other regions. Over time, the olive plantations of Azerbaijan were lost as a result of medieval wars, and there is no literary information about the development of this culture until the 17th century inclusive.
Currently, one of the oldest trees, which is at least 180-200 years old, has been preserved in the village of Nardaran (Baku). There are about 100 trees aged 80-90 years in the Governor's Garden in Baku, and six trees of approximately the same age grow in Ganja.
In 1939, olive state farms were established in the Baku region - "Mashtaginsky", "Zykhsky", "Zyrinsky" and "Turkiyansky". The total yield of olives supplied to the cannery reached 220-250 tons per year by 1965, of which 25-30 tons were for dry curing.
The olive is also used as an ornamental plant, as a decoration for avenues, parks and squares. Mass harvesting from these trees, the number of which reaches 40 thousand, is not organized, and the yield obtained from them by 1965 was 13-15 tons.
Greece [ | ]
Georgia [ | ]
Literary sources claim that olives have been cultivated in Georgia since ancient times. At the end of the 18th century, significant plantations were created in the Tbilisi region, as well as in other places. Currently, olive plantations in Kakheti occupy about 200 hectares. On the territory of unrecognized Abkhazia, the largest array of olives is about 4,000 trees, it is located in New Athos, on the lands of the New Athos Monastery. At present, wild olive trees are found in the Gagra region, living witnesses to the fact that this culture was widespread in these places in the old days.
Spain [ | ]
Spain is the world leader in olive production. In 2011, Spain produced 7869 thousand tons of olives (total production in the world in that year was 19894, thus the share of Spain was 39.55% of world production, according to FAO).
Grove of olive trees in Umbria
Italy [ | ]
In terms of olive plantations, Italy surpasses the classical country of olive production, Greece. The olive is one of the main cultivated plants in Italy. Most of the olive plantations of this country are located together with grapes, citrus fruits, figs and almonds. According to data for 1958, 226 thousand hectares were occupied by olive plantations in Italy. In 1965, 1792 thousand tons of olive fruits were harvested in Italy.
Portugal [ | ]
Türkiye [ | ]
One of the olive producing countries is Türkiye.
Croatia and Montenegro[ | ]
2000-year-old olive tree in the city of Bar (Montenegro)
In Croatia, olive plantations were badly damaged during World War II. The German invaders cut down and burned, according to incomplete data, more than a million trees.
One of the oldest olive trees is considered to be a 2000-year-old tree growing in the city of Bar in Montenegro.
Israel and the Palestinian Authority[ | ]
Palestine is one of the world's largest suppliers of olive wood souvenirs and religious goods, including those made primarily in the Palestinian city of Bethlehem. These are crosses, rosaries, figurines of Christian themes and Christmas decorations.
Many olive trees in Palestine were planted centuries and millennia ago - during the Roman Empire and have survived to this day. An example of this is olive trees in
This plant has been grown since ancient times, and its branch is considered a symbol of peace. European olive - what are the useful properties of this culture?
Description of the European olive
Today, the European olive (olive) is grown in many countries of the world, and the area occupied by this plant amounts to millions of hectares. Plantations are located in the Mediterranean countries, on the Black Sea coast, in Abkhazia, Azerbaijan, Turkmenistan, Georgia, Iran, India, Iraq, Pakistan. The recognized leaders in the cultivation of this crop are Portugal, Greece, Spain, Italy. The olive is successfully cultivated in Southern Europe, Africa, and Asia.
Oliva is a subtropical evergreen tree (less often a shrub). The height of the tree reaches 4-12 m, and the shrub - 3 m. The plant belongs to the genus Olive and the Olive family. This plant is not found in the wild. The Mediterranean (southeastern region) is considered the birthplace of culture.
The trunk of the olive is curved and knotty. The bark of the tree is grey. Olive branches are long and knotty. Leaves are leathery, entire. From above they are painted in a gray-green color, and from below - in a lighter, silvery one. For the winter, the leaves do not fall, they are updated gradually (the process takes 2-3 years). Flowering occurs at the end of April and continues until early July. The flowers are very fragrant, small (2-4 cm in length). They are painted white and have 2 stamens. Each inflorescence contains 10-40 flowers. If before the start of the flowering season the tree is deficient in moisture, but the yield drops (cross-pollination saves the situation).
The fruit is a drupe with an elongated oval shape. The length of the berry is no more than 4 cm, the average diameter is 1-2 cm. The tip of the berries can be either blunt or pointed. The fleshy pericarp contains oil. The color of the pulp depends on the variety - the color can be green, black, dark purple. The berries are often covered with a wax coating. Inside the fetus is a dense bone (it has a grooved surface).
The crop is harvested 4-5 months after flowering (1 time in 2 years). The average productive age of trees is 20 years. Olive varieties are conditionally divided into 2 groups: oilseed and canning. The former are used to produce oil, and the latter are used to prepare various kinds of canned food.
The chemical composition of the European olive
Fruits contain up to 70% fatty oil. The oil contains oleic, palmitic, stearic, linoleic, arachidic and other acids. Olives contain catechins, carotenoids, anthocyanins, waxes, pectins, carbohydrates, proteins, saponins. The leaves contain organic acids, resins, essential oils, phytosterols, tannins, oleuropein, flavonoids, tannins and bitter substances. All parts of the plant contain vitamins C, E, group B, as well as minerals (potassium, phosphorus, iron).
The use of European olive
Strong heavy olive wood finds application. It is well polished, ideal for making furniture and joinery. The wood is often used by wood carvers.
Olive trees are grown for fruit harvest. They are preserved in vinegar, oil, salt solution. Depending on the chosen preservation method, the taste can be tart, salty, spicy. Fruits are canned both with and without a stone (instead of a stone, some products are often used - capers, lemon, pepper, etc.).
Oil is made from the fruit. When cold pressed, a high-quality "Provencal" oil is obtained. "Wooden" oil is prepared by pressing the pulp and seeds (in this case, the raw materials are heated). Olives are used in the preparation of various dishes.
Useful properties of European olive
The leaves are harvested during the flowering period, and the fruits - in the fall. Both are used in traditional medicine recipes. The bark of the tree is used for pressure normalization and treatment respiratory system. "Wooden" oil is suitable for making soaps, ointments, masks, patches. Cold pressed olive oil has enveloping, emollient, mild laxative and choleretic action. It is used to dissolve certain medicinal substances. The oil brings relief stomach colic. It is used to cleanse the body in case of poisoning. External use of the oil is indicated for insect bites and bruises. Oil increases diuresis, cleanses blood vessels. Leaf extract heals hypertension.
Contraindications to the use of European olive
European olive brings only benefits to the body. There are only two strict contraindications. The first one is individual intolerance, and the second - cholecystitis (you can not abuse olive oil because of its choleretic effect).
Not only in Greece and Italy, but also on the Black Sea coast. The plant enjoys well-deserved recognition.
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Botanical name: European olive or Olive cultural, or European olive (Olea europaea). Representative of the genus Olive, family Olive.
Homeland of the European olive: southeastern Mediterranean.
Lighting: photophilous.
The soil: loose, nutritious, slightly acidic.
Watering: moderate.
Maximum tree height: 10 m
Average life expectancy: 2000 years.
Landing: seeds, cuttings.
European olive is an evergreen tree that grows in the tropics and subtropics, the maximum height of which is about 10 m. On average, the tree will grow up to 5-6 m. The trunk is twisted, knotty, with gray bark. The branches are long, knotty, sometimes drooping. The leaves are lanceolate, entire, leathery, opposite, smooth above, gray-green, light below, pubescent. They stay on the tree for a long time, not falling off even in winter. Change gradually, over 1-2 years. New leaves are formed from spring to autumn. The flowers are small, 1-2 cm in diameter, white or yellowish-white, four-membered, collected in paniculate brushes of 15-30 pieces, located in the axils of the leaves, fragrant. Flowering in May-June. The fruit is an elongated oval drupe 1-4 cm long, 1-2 cm in diameter. The skin is green, dark purple when ripe, so the ripe olive fruit looks like a plum. Inside the fetus is a large bone with a warty surface. Ripening occurs 3-4 months after flowering, in September-October. This culture begins to bloom 10 years after planting, fruiting - at the age of 20. Brings a harvest 2 times a year. From one individual, 20-25 kg of fruits are obtained.
European olive, like other types of olive, is a long-liver, its age can reach 2000 years. In Athens, the olive grows, which has reached 2400 years. On the island of Crete, trees planted during the time of Ancient Rome grow. In Russia, the oldest olives grow in the Nikitsky Botanical Garden. Their age is about 500 years. Trees are long-lived hollows, often have a bizarre shape.
Growing European olive at home
European olive is suitable for growing at home. In areas with a mild warm climate, this crop can grow outdoors. Under more severe climatic conditions, it is planted in a greenhouse, winter garden or any other warm, bright, spacious room. With proper and regular care, the tree will develop well and bear fruit.
The olive is light and moisture-loving, drought-resistant, withstands short-term frosts down to -10°C. Prefers soil containing lime. Thanks to a powerful, highly branched root system, it successfully grows on stony-sandy soil and on rocks, withstands prolonged drought. The root system and trunk form a thickening - the neck, which grows rapidly and annually produces numerous young shoots. These shoots must be removed in a timely manner so that the tree does not turn into a bush.
European olive can also be grown indoors, as it easily tolerates dry air. However, for the laying of flower buds, that is, for further flowering, the plant needs a dormant period at a temperature of 5-8 ° C. The volume of watering at this time should be minimal, but without drying out the earthen clod.
Propagate this culture and cuttings. The seed propagation method is suitable when the tree is grown only for decorative purposes. Before sowing, the seeds are soaked in a 10% alkali solution for 12 hours to soften their dense shell, and it was easier for the sprouts to break through. After that, the seeds are washed in warm water, dried, a small incision is made at the end of each of them.
The soil for sowing is prepared in advance. It should consist of leafy soil (1 part), coarse-grained river sand (1 part), peat (0.5 parts). In order for the soil to be sufficiently breathable and moisture-permeable, small stones or crushed charcoal are laid at the bottom of the pot. Seeds are planted to a depth of 2 cm. After 2-3 months, shoots will appear.
European olive care and bonsai formation
European olive care consists in creating sufficient bright lighting, regular, moderate watering, and periodic top dressing. Top dressing is applied in the spring-summer season 1 time per week. For this, complex fertilizers with a high nitrogen content are used.
At home, they carry out a healing and shaping haircut of the crown. For this purpose, dry, weak, superfluous, too long branches are removed and the crown is given the desired shape.
Since ancient times, this crop has been grown mainly for the sake of obtaining fruits, which, after soaking and salting, acquire a pleasant taste and are used in the manufacture of various dishes.
Thanks to its irregularly shaped trunk, few branches bearing dense, spear-shaped leaves with a contrasting color scheme on the lower and upper sides, the European olive is ideal for bonsai formation.
In addition, the tree is grown for decorative purposes to decorate and give originality to garden plots and premises.
The olive tree, or olive tree, belongs to the olive family. It occurs naturally in the form of shrubs and trees. The European olive is especially popular. There are about sixty types of culture. The plant is native to Africa, Southern Europe, Australia and South Asia. Trees have an uneven structure. They have long branches. The life cycle of an olive tree is about 300 years. Culture is considered to be long-livers. An olive tree can be kept at home for up to 10 years. Then you need to land in open ground. The olive produces valuable fruits. The mass of one is no more than five grams. The leaves of the olive tree have a gray-green tint. The vegetative organs of the plant contain a high concentration of starch. Thanks to this, the culture copes well with prolonged drought. Olive wood is painted grey.
To grow an olive tree, it is necessary to create warm microclimatic conditions.
Lighting
The olive tree prefers warm conditions. In nature, the plant can be found on brightly lit shores. Does not tolerate shaded areas.
Temperature regime
The olive tree can withstand temperatures as low as -15 degrees. With severe prolonged frosts, the plant will die.
During the period of active vegetative development, it is recommended to maintain the temperature at a level of + 18 to + 20 degrees. During the flowering stage, return frosts can affect yields. Extreme heat combined with dry air also harms the tree.
Watering
The culture responds well to uniform soil moisture. In the spring-summer season, it is advisable to regularly water the substrate. Prolonged exposure to dry soil leads to leaf fall.
In winter, the amount of watering should be reduced. Moisten enough as the substrate dries. For the olive tree, it is advisable to use warm, soft water.
Humidity
The plant does not require special conditions. In the hot season, it is recommended to increase the level of water content in the air. This will require several times a day to spray the plant with water at room temperature.
In the dry season, it is advisable to spray warm water on the tree.
Transplant Features
An olive tree can survive a change in soil and substrate. It is not advisable to transplant adult olive representatives. The root system of a tree is often damaged.
For transplantation, you need to prepare a suitable place. Growing in rotten, dry soil often results in wilting. In its natural environment, the plant can be found in the rock. Therefore, it is possible to add charcoal and brick pieces to the soil during planting.
pruning
The olive tree needs to be sanitized in a timely manner. The plant is often damaged by pests. In the open air in early spring, the affected areas should be removed.
Indoor culture can be given a compact shape. To do this, remove weakened shoots and long branches. The plant tolerates shearing well. For one growing season, the culture will give excellent growth.
If the plant is cultivated for harvesting, the peculiarity of the olive tree must be taken into account. The fruits are formed exclusively on the shoots of the previous year. Therefore, cardinal pruning can destroy a large number of olives.
Plant in the area
In the open air, the tree takes root well and bears fruit in the southern part of the Crimea and the Mediterranean region. In more severe conditions, the crop can be grown in a spacious room, conservatory, greenhouse or room.
Frost at -5 degrees will damage the weakened branches of the olive tree. At -15 degrees, the whole plant will die. Even with a slight decrease in temperature, a sharp deterioration in the taste of fruits and olive oil was noted.
For abundant fruiting, you should choose the right tree varieties.
For harvesting, you need to purchase garden varieties. Bred subspecies guarantee regular fruiting.
The nuances of cultivation at home can be found in the video:
Growing technology
soil mixture
Waterlogged substrate and poor soil carrying capacity are the main causes of olive tree wilting. Areas where water accumulates should be avoided. When planting, be sure to make a thick layer of drainage.
You can protect the plant from excessive rainfall by planting on a gentle slope. It is advisable not to use a fertile substrate. An excessive amount of nutrients causes intensive growth of the tree. As a result, the percentage of yield decreases.
The ideal soil for growing a tree should meet several requirements:
- good drainage;
- looseness;
- fineness.
If possible, fill the planting hole with a mixture of sandy and loamy soil.
How to feed
Nutritional deficiencies can be replenished with nitrogen. The procedure should be carried out once a year. For one hundred square meters you will need no more than 1.2 kg. Can be planted next to olives natural producers of nitrogen (legumes). It is also recommended to periodically add compost to the soil.
The olive tree should be fed with nitrogen and compost.
container growing
To grow olives indoors, you first need to prepare the right variety. It is advisable to purchase a dwarf culture. The container should initially be chosen large enough. The dimensions of the pot should be at least 60 cm deep and wide.
Be sure to make a few additional large holes in the bottom of the container. The main enemy of olives is constant soil moisture. Therefore, loamy or sandy soil should be prepared for growing indoor trees. Before the next watering, the soil should dry at least three centimeters deep.
Container olive is more demanding. For the full development of the indoor tree, it is necessary to regularly carry out gentle pruning. It is not recommended to allow thickening of the main branches. It is enough to leave no more than four main branches on the tree.
Major problems and pests
The evergreen tree is especially vulnerable to pests and diseases. The greatest danger to the plant is represented by black worms. Excessive use of chemical protective preparations is not the best way to affect the yield of olives. Therefore, it is desirable to support the immunity of the tree with organic and mineral means.
The tree has a low threshold of resistance to pests and diseases.
The culture is often damaged by whiteflies and olive moths. Outdoors, eaten buds and leaves indicate a colony of caterpillars.
Sudden wilting of branches and leaves is indicative of Verticillium wilt infection. Fungal disease is not treatable. If you do not save the evergreen tree in a timely manner from the affected areas, the plant will die. When infecting in an open area, a place for further planting of olives should be avoided.
Influence of culture
With the right care, cultivating olives at home is not a problem. It is enough to provide the culture with full coverage and timely nutrition. In a few years, fragrant inflorescences and healthy olives will appear on the tree. A container plant is capable of producing about two kilograms of fruit.
Olive oil contains lecithin. An intolerance to an element causes an allergic reaction.
Allergies can also be cross-prone. People prone to reactions to lilacs, olives and jasmine of the genus Paniaceae react especially to olive oil.
Often the occurrence of a reaction is associated with a hereditary predisposition. It is advisable to use refined oil to reduce possible manifestations.
Olive propagation
An evergreen tree can be propagated by seeds and cuttings. The rudiments before sowing must be treated with an alkali solution. Softened shell guarantees better germination. For planting, a permeable substrate should be prepared. The mixture should contain leafy soil and coarse sand. You can also add crushed wood ash and broken bricks to the soil.
Sowing depth should not exceed three centimeters. It is important to constantly maintain the humidity of the substrate. Even freshly harvested seeds have less than fifty percent germination. The olive tree from seeds is characterized by late fruiting. The first inflorescences may appear only after 10 years. The tree can be used for grafting.
The oil tree can be propagated by seeds.
Cuttings will ensure the preservation of all maternal varietal characteristics. Fruiting will come in 2 years. Seedlings need to be placed in the soil under a slope. To create a greenhouse effect, it is desirable to prepare polyethylene. The cuttings should be regularly aired and sprayed. After rooting, you can transplant the olives into separate pots.
Why the plant does not bloom
An evergreen tree will begin to bear fruit a few years after planting. The period of the first formation of fruits depends on the method of cultivation. Favorable conditions promote accelerated flowering.
There are varieties that, regardless of the propagation method and care conditions, will produce fruits only ten years after planting. It is recommended to clarify all the characteristics of the planting material before buying.
How to choose an olive
The plant is sold in the form of seeds and grown seedlings. The average price for a package of 5 small-leaved olive seeds is 132 rubles. A container olive 30 cm high can be bought for 1250 rubles.
An ancient Greek legend says that the olive tree is the creation of the hands of Athena herself, the patroness of peaceful labor and just wars. She stuck her spear into the ground, and an olive tree immediately grew out of it, and the new city was named Athens.
European olive
The olive is an evergreen plant (tree). Its leaves are dark green on the outside and silvery on the inside.
The flowers of the tree are very small and fragrant, they are collected in brushes, and the crown is wide and sprawling, the branches and trunk are curved. The bark, as a rule, has a gray color, it is covered with scales and forms peculiar influxes.
The fruit of this plant, perhaps, is familiar to everyone, it is a pulp with a bone. The tree blooms from May to June, but the fruits ripen from October to December. The plant grows quite slowly, but it is very drought-resistant and durable.
I must say that the European olive is a noble tree with an interesting history. Each leaf of the plant lives one year, sometimes two. At the base of each leaf is a kidney, which is at rest for a long time, it begins to grow only when it is urgently needed. For example, when trimming or some kind of damage. Such an amazing property makes the olive very stable, it is capable of full recovery.
Useful properties of wood
The European olive is under the influence of the hot rays of the sun and the healing sea air all year round. Perhaps this is what gives its fruits and leaves unique properties. Archaeologists claim that the beneficial properties of the leaves were known to people several millennia ago. They have a pronounced antimicrobial effect, and therefore are used as an anti-febrile agent and for the treatment of purulent wounds. In addition, a decoction of the leaves helps to normalize blood pressure.
The leaves of the plant emit a lot of phytoncides, which is priceless in medical practice. Decoctions of them are used as a diuretic for edema, as well as for preventive purposes against atherosclerosis and obesity.
Harvesting
Harvesting from trees begins at a time when most of the fruits acquire a purple hue. On the one hand, they are not quite ripe yet, but it is at this moment that they have the largest percentage of oil, with a strong aroma and very little bitterness. Before the start of the harvest, canvases are spread under the trees, on which the olives will actually fall. The fruits are knocked down with a special rotating device, while they are not damaged, but remain intact. There is another way to harvest. The trees are carried out with special "rakes", as if combing them. Ripe fruits fall to the ground.
After the fruits are harvested, the crown is pruned. This is a very important and responsible work, because olives are formed on two-year-old branches. Therefore, the procedure itself is carried out by a special specialist - a trimmer. This profession is passed down from generation to generation. As a rule, the crown is formed in the form of a bowl, this is done with the aim of good penetration of sunlight.
European olive: home care
In principle, the olive can be grown at home in our latitudes. To do this, the tree must be properly cared for.
European olive tolerates our climate well. But still, the trees need to be watered quite regularly, while moderately. This is best done with water. During active growth, the plant must be fed by all means. The European olive loves sunny places. In the summer, it is better to move it to a balcony or terrace. In winter, it is better to place the plant in a cool place, and from February to start increasing the temperature. In spring, trees should be moved to the most lit places where they feel best. They begin to bloom in May, June, when the temperature reaches eighteen degrees.
In spring, trees respond well to fertilizing with complex fertilizers with nitrogen. Due to this, an earlier laying of flower buds occurs.
Flowering and pollination of plants
Small white or slightly yellow flowers with a delicate delicate aroma appear somewhere in mid-June. Olive European at home blooms a little longer than usual, about a few months. The flowers are pollinated by the wind and insects, but if there is no wind at all, then the branches should be shaken daily. In the process of self-pollination, fruits can be tied in different sizes. But cross-pollination significantly improves the yield and quality of olives. The European olive at room conditions gives about two kilograms of fruit, and in a garden - up to twenty kilograms.
To get a harvest, you need to know how to care for the European olive. In principle, this tree is very drought-resistant, however, in the absence of a clear increase in branches, it must be understood that it lacks moisture. In addition, the plant is very light-loving (in poorly lit places, branches are exposed), it does not tolerate acidic and marshy soils. Liming the earth can significantly increase the yield.
Olive propagation
European olive is propagated by cuttings, seeds and grafts. Before planting, the seeds are dipped in a 10% alkali solution for 18 hours, then they are washed and the nose of the bone is cut off with secateurs. Then they are planted to a depth of about two to three centimeters. The first sprouts appear in two to three months.
With the help of grafting, the original wild tree is used. The first fruits from such a tree can be seen only after 8-10 years.
For cuttings, cut 2-4-year-old branches are used, the diameter of which is 3-4 centimeters. The sections are processed and then added dropwise in a horizontal position in March into the sand to a depth of ten centimeters. Since there are a lot of cuttings on the cuttings, the first shoots will appear in a month. Before planting, the cuttings must be treated with a growth stimulator.
- The optimum temperature is 20-25 degrees.
- Good lighting, but no direct sunlight.
To keep high humidity, the box with the cuttings must be covered with a film. Seedlings are sprayed (it is sprayed, not watered) with water at room temperature at least once a day. Plants are transplanted after two to four months. They will begin to bear fruit only in the second or third year.
The best time for planting is autumn (for regions with mild winters). Trees are fed with manure, while adding superphosphate so that there is no soil oxidation. And in the spring the earth is limed.
At home, it is necessary to carry out a shaping and health-improving haircut of the crown. To do this, remove weak, dry and extra branches and give the crown the desired shape.
Since ancient times, the olive has been grown for the sake of the fruits, which were soaked and then salted, after which they acquired a very pleasant taste.
Very often, culture in our latitudes is grown exclusively for decorative purposes. Therefore, you can safely form a bonsai. European olive has an irregularly shaped trunk, few branches, on which dense leaves with contrasting colors are located. In general, the plant is quite beautiful, interesting and perfect for the formation of bonsai from it.
Such a tree will decorate not only the room, but also the garden. According to the reviews of knowledgeable gardeners, we can say that this plant is not very whimsical to care for, and therefore you can safely take on growing it at home, at least for decorative purposes.
How to form a bonsai?
To form a bonsai, you need to pinch new shoots during the entire period of tree growth. This will give an impetus to the appearance of many buds throughout the tree. However, the process cannot be carried out at a temperature of 10 to 35 degrees. This can lead to a reduction in the size of the leaflets. Young plants pinch up to 1-3 leaves.
When pruning large branches during the vegetative growth period, numerous, vigorous growth occurs in the pruned areas. Therefore, unwanted buds must be removed, otherwise there will be too many shoots. Large branches are best removed in autumn or winter, when growth is significantly slowed down. Oliva reacts quite unpredictably to pruning large shoots.
When forming a bonsai, you need to be careful, because the plant is quite brittle and the bark with wood is very easily damaged. Therefore, it is necessary to wrap the tree with wire very carefully, while young branches less than three years old should not be touched.
On the basis of the European olive, you can get absolutely any style of bonsai. Preferred are vertical and broom-shaped. Spider mites are very dangerous for the plant, they are completely invisible on the tree. They strongly deform the leaves, they begin to curl and fall off green.
Instead of an afterword
What is European Olive? First of all, it is a wonderful beautiful plant that produces wonderful fruits. In addition, it is used for decorative purposes to decorate the home and garden. If desired, the European olive can be grown at home and even get fruits. The tree is valued not only because of its delicious fruits, but also because of its medicinal properties, which have been known to people since ancient times.
