Different Kinds of Olive Trees: A Comprehensive Overview

Humans have grown, harvested, and enjoyed olives for thousands of years. Olive trees are valued for their fruits and the oil they produce. However, not all olive trees bear fruit. “Fruitless” olive trees are sterile. They flower and are ornamental but rarely produce viable fruits.

These versatile trees love full sun and can handle occasional cold snaps. Some varieties grow tall, while others are suitable for container growing. They adapt to different yard sizes and fit many aesthetic styles, such as French countryside, Tuscan villa, or Mediterranean-inspired landscaping.

It is easy to look at the vast selection of olives in your gourmet grocery store and imagine you can grow any or all of these varieties. But youll find only a few types available at your local garden center or through online retailers. However, if you live in a dry, warm climate (generally zones 8–10), you can successfully grow several fruiting olive varieties to provide for the table or to press the olives for oil.

Growing Fruiting Olive Trees

The original species of olive trees were native to Syria and Asia Minor, but theyve been cultivated for thousands of years, and the most well-known varieties are now attached to the regions where they were principally developed and grown. These subtropical regions offer the same kind of climate that supports the growth of wine grapes, but olives require even more care and take much longer to mature. However, olives tend to live and produce fruits for hundreds of years, so the time investment is worth it.

Olive trees are not grown from seed. Theyre either started from root or branch cuttings or are grafted onto other rootstock or trees. Olive trees tend to be self-pollinating, but planting two varieties will improve pollination and productivity.

The edible olive “fruit” is not a traditional fruit but a drupe—a fleshy structure containing a single stone-like seed (like peaches and cherries). When compared to other drupe fruits, olives are relatively low in sugar and high in oil content. All olives start green and gradually ripen to a darker brown, reddish-purple, or black. The riper the olive, the darker the color. Ripeness also affects the flavor and texture. Green olives retain a firm texture and a fruity, nutty flavor. As olives ripen, they soften to a meaty texture and a more complex flavor.

The fruits dont all ripen simultaneously, making harvesting labor-intensive. Olives are generally harvested by hand, so theyre picked only when ripe and arent dropped on the ground or bruised. Depending on their size and variety, you can expect at least 20 pounds and up to 100 pounds of olives from a mature tree.

Once picked, olives for the table are generally cured in brine for up to one year, which sweetens them for eating. They also can be dry-cured in salt, rinsed, and cured in olive oil. There are other curing methods, but theyre normally used in commercial operations, not at home.

Here are varieties of fruiting olive trees that are often available in the United States.

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  Arbequina

  robypangy / Getty s The popular Arbequina (Olea europaea Arbequina) olive from the Catalonia region of Spain is often recommended for growing in containers, as it will remain small when confined. Its one of the more cold-tolerant olive varieties. The fruits are small and light brown, with a firm texture and a mild, fruity taste, resulting in a very fruity oil. It can start fruiting within two years, although it can take up to four years before it fruits.

  • Native Area: Spain
  • USDA Growing Zones: 8-10
  • Height: 15–30 feet
  • Sun Exposure: Full
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  Mission

  Juanmonino / Getty s Mission (Olea europaea Mission) olives are more cold-tolerant than most olive trees. Theyre thought to have originated in Spain but have been grown in California since the 1700s when Franciscan missionaries planted them there. Whatever isnt used to make oil is either brine-cured while green or oil-cured when black to create a fresh, mild-flavored snacking olive. They take three to seven years to mature for fruiting.

  • Native Area: California (via Spain)
  • USDA Growing Zones: 7–10
  • Height: 25–30 feet
  • Sun Exposure: Full
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  Picholine

  Paolo_Toffanin / Getty s Another good choice for growing in containers is the French Picholine (Olea europaea Picholine) olive, which is crunchy with a spicy, nutty flavor. The most common olive in France, its great for snacking, holds up well in cooking, and makes a mild-flavored oil. The olives are harvested green for eating but can ripen to black if used for oil. It usually takes a tree about five years before it produces fruit.

  • Native Area: France
  • USDA Growing Zones: 8–10
  • Height: 20–30 feet
  • Sun Exposure: Full
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  Manzanilla

  Thanatham Piriyakarnjanakul / Getty s If these large green olives look familiar, its for good reason: Spanish Manzanillas (Olea europaea Manzanilla) are the most popular olive consumed in the United States. Theyre brine-cured and often stuffed with pimientos or tossed with olive oil and garlic. They usually take two to four years before they produce fruits. The Manzanilla olive tree, an attractive landscape tree with a billowing crown and a gnarled trunk, is exceptionally productive though slow-growing. Its popular as a small shade tree and for its tasty olives. However, it can be susceptible to damage from cold weather and diseases, including olive knot and verticillium wilt.

  • Native Area: Spain
  • USDA Growing Zones: 8–10
  • Height: 20–30 feet
  • Sun Exposure: Full

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  Amfissa

  Aldo Pavan / Getty s Hailing from central Greece, Amfissa (Olea europaea Amfissa) olive trees produce brownish-purple drupes. The olives are usually brine-cured for a mild fruity flavor; sometimes, a citric acid brine is used instead to impart a sharp, citrusy taste. These fast-growing trees have a spreading growth habit and produce fruit in three to four years.

  • Native Area: Central Greece
  • USDA Growing Zones: 9–11
  • Height: 20–30 feet
  • Sun Exposure: Full

  Tip

  If you want to identify the type of olive tree you have, take a closer look at the leaves and fruits. Some olives, like Leccinos, have elongated silvery leaves, while Arbequinas have dark green, oval-shaped leaves. Similarly, the look of the fruits is another indicator. Leccino olives are oval-shaped, medium-sized, and dark green when ripe. On the contrary, Arbequinas are small, round, and reddish-brown when ripe.

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  Nocellara Del Belice

  couleur / Pixabay The bright green olives marketed as Castelvetrano (Olea europaea Nocellara Del Belice) olives are grown from the Nocellara del Belice cultivar from Sicily. Thanks to their mild flavor and buttery texture, theyre considered some of the best table olives, popular worldwide. The tree has very good resistance to pests and diseases, produces fruits in about five years, and has a dense crown that makes it a small shade tree.

  • Native Area: Sicily
  • USDA Growing Zones: 8–11
  • Height: 15–20 feet
  • Sun Exposure: Full
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  Gordal Sevillano

  Rechelle Alcances / Getty s The Spanish Gordal Sevillano (Olea europaea Gordal Sevillano) is a firm, chubby olive thats a snack unto itself. The flesh is quite soft, and olives are often stuffed with pimientos, cheese, or fruit. Olive trees have an attractive willow-like appearance that works well in landscapes. With age, the trunk becomes gracefully gnarled.

  • Native Area: Spain
  • USDA Growing Zones: 8–11
  • Height: 20–30 feet
  • Sun Exposure: Full sun
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  Kalamata

  etiennevoss / Getty s One of the most familiar olives is the Kalamata (Olea europea Kalamata). These popular Greek olives have an almond shape and shiny dark-purple skin. Youll often find them preserved in olive oil or sometimes in red wine or red wine vinegar. The flavor is somewhat smoky and fruity, and Kalamatas work well in any recipe calling for a black olive. The trees have a typical upright spreading habit, with leaves somewhat larger than most olive tree varieties. However, it doesnt do well in extremely hot conditions. It usually bears fruit within four to five years.

  • Native Area: Southern Greece
  • USDA Growing Zones: 7–10
  • Height: 20–25 feet
  • Sun Exposure: Full

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  Niçoise

  Canva / Designer from CC0 A staple in southern France, the small black Niçoise olive (Olea europaea Niçoise) has a strong, smoky, herbal flavor and is used in tapenade and Niçoise salad. Although considered a French native, these are Italian Ligurian olives harvested at their mature dark-brown state and brine-cured with assorted herbs. The trees, fond of hot, dry conditions, have slightly weeping branches and green leaves that are broader than most olive types. Edible olives appear within two years.

  • Native Area: Italy
  • USDA Growing Zones: 8–11
  • Height: 25–30 feet
  • Sun Exposure: Full
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  Frantoio

  Francesco Vignali / Getty s With roots in Tuscany, the Frantoio (Olea europaea Frantoio) olive tree produces dark oval drupes that are excellent for oil production and consumption. This fast-growing tree has attractive silvery foliage that adds visual interest to any landscape. Edible olives are produced in just one to two years.

  • Native Area: Italy
  • USDA Growing Zones: 8–11
  • Height: 20–25 feet
  • Sun Exposure: Full
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  Leccino

  PatrikStedrak / Getty s Leccino (Olea europaea Leccino) olive trees are a Tuscan variety prized for their versatility. They can be grown in the ground or containers and are a heavy olive producer within two years. When grown outdoors, theyre hardy down to 20 degrees and are drought tolerant. Before fruiting, these trees require cross-pollinating with another tree, like an Arbequina.

  • Native Area: Italy
  • USDA Growing Zones: 8-11
  • Height: 10-30 feet
  • Sun Exposure: Full
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  Cailletier

  INRA DIST from France / Wikimedia Commons / CC BY 2.0 Cailletier (Olea europaea Cailletier) olive trees are self-fertile but produce more fruits when cross-pollinated with other olive trees. Expect this tree to produce black table olives within two to four years. The oil tastes like almond and hazelnut. Unfortunately, this cultivar is susceptible to olive fly, olive scale, and olive knot but is cold tolerant. If considering this tree, look for a nursery that uses pest and disease resistance cultivars.

  • Native Area: France
  • USDA Growing Zones: 8-11
  • Height: 25-30 feet
  • Sun Exposure: Full

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  Koroneiki

  Panagiotis Maravelis / Getty s Koroneiki (Olea Europea Koroneiki) olives date back over 3,000 years and originate from the Greek island of Crete. Theyre prized for their oil, which has low acidity, a dark green color, and a fresh, fruity green-olive flavor. These trees tolerate drought and humidity. Many Koroneiki begin producing fruit after three years.

  • Native Area: Greece
  • USDA Growing Zones: 8-11
  • Height: 15-20 feet
  • Sun Exposure: Full

Growing olives can be a tempting proposition, but the size of the trees, the number of fruits, and the work required to maintain a healthy tree can be daunting. Since olive trees have a long life, give it considerable thought before you plant one or more in your yard.

Types of Olive Trees

Generally, most olive tree varieties bear fruit, but some are fruitless (Wilsoni and Montra) and don’t release pollen, which makes them an attractive option for folks interested in the beauty of an olive tree without the mess (they can be messy during harvest time!). For homeowners interested in making their own olive oils and cured olives, there are several tasty varieties that work beautifully in the yard.

6 Best Varieties of Olive Trees to Grow in Texas

FAQ

What is the most attractive olive tree?

This is types like Verdale, Manzanillo or Swan Hill. Personally, we like the look of Verdale and Manzanillo more as they produce a good amount of fruit, and we find the olives looks quite beautiful amongst the cloud pruned foliage. But of course, Swan Hill would also look great, despite its low production of fruit.

How many different kinds of olive trees are there?

At present, there are around 540 varieties of olive trees in Italy, although a full survey is yet to be completed and documented.

Which type of olive is best for eating?

There are many many varieties, but the most common edible olive is Kalamata (dark black colour, a bit sweet), and the most common oil olive is Koroneiki.

What is the best olive tree for backyard?

The Manzanillo olive tree is a popular choice for home gardens because it is one of the most productive olive trees available. The Kalamata olive tree is a good choice for those who want a tall tree with a wide canopy. The Swan Hill olive tree is the tallest variety on this list.