Frantoio Olive Tree

$69

Description

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Classic, Tuscan-Style Oil for the Golden State

Why Frantoio Olive Trees?

A widely popular variety for oil and more, the Frantoio Olive Tree is second to none. Even better? The Frantoio boasts a stunningly dark, oval-shaped olive, which ripens at mid-season with a one-of-a-kind flavor you’ll love. And since this Frantoio is grown in the Golden State, specifically for California homes, it’s a proven performer.

Plus, the Frantoio is one of the most versatile trees on the market. Planted in the ground, Frantoio Olive Trees reach 25 to 30 feet in height, but when they’re container-planted, they last season after season and stay a smaller, more manageable size (especially with judicial pruning). And though they perform best with a pollinator or partner tree for more fruit, Frantoios are self-compatible for producing.

Planting & Care

1. Planting: To start, plant your Frantoio Olive Tree in full sun (an area with 6 to 8 hours of sunlight daily) and well-drained soil for best results. And we recommend using a pollinator for the Frantoio – the Arbequina is a good option for best fruiting results.

Whether you plant your Frantoio in a container or in the ground, dig a hole twice as wide as the root ball. Place the tree inside and backfill soil, tamping down as you do. Finally, water to settle its roots.

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2. Watering: Water your young Frantoio Olive Tree each day, especially when the weather warms up in the spring. If you’re not sure when to water, simply check the soil. When the soil is dry in the first two inches (use your finger to check), it’s time to water.

3. Pruning:  During the first few years, just minimal pruning, in the dry season, is needed for your Frantoio. However, for indoor trees, pruning regulates fruit production and shapes the tree for easier harvest, as well as your desired size.

4. Fertilizing: Fertilizing with a nitrogen-based blend regularly is recommended for increased fruit production. Fertilize until your Frantoio starts bearing olives and apply before flowering.

5. Harvesting: If you’re wanting to harvest naturally black olives for table use, pick in November. If you need green olives, harvest them in September. No matter the color, they’re delectable!

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