An Overview of the Many Different Kinds of Olive Trees

Olive trees are one of the most iconic plants in history having been cultivated for thousands of years around the Mediterranean region. Their silvery-green foliage twisted trunks, and nutrient-rich fruits have made olive trees a staple in landscapes as well as cuisines across the world.

While there are over 2,000 different cultivars of olive trees, only around 10% of those varieties are grown commercially for oil and table olive production. The rest are smaller heritage varieties cultivated on family farms. In this article, we’ll provide an overview of some of the most popular kinds of olive trees grown today.

A Little Background on Olive Trees

Olive trees belong to the Olea europaea species, which encompasses both fruiting and non-fruiting cultivars. The trees are native to coastal areas of the Mediterranean, Africa, and the Middle East. Archaeological evidence suggests olive trees were first domesticated around 6,000-5,000 BC in ancient Persia, Palestine, and Syria.

From there, olive cultivation spread to Greece, Italy, France, Spain, and other Mediterranean countries. Spanish colonists later introduced olive trees to places like Peru, Argentina, and California in the 16th-18th centuries. Today, about 95% of worldwide olive cultivation still takes place in the Mediterranean region.

One unique fact about olive trees is that they are propagated by cuttings, not seeds That means every tree of one variety, like Arbequina or Manzanilla, is genetically identical Propagation by cuttings allows farmers to preserve unique traits and flavors. It also means olive trees live extraordinarily long lives, with the oldest known tree in Spain estimated to be over 2,000 years old!

Popular Table Olive Varieties

Table olives are harvested when immature and then cured in brine salt, or oil to remove their natural bitterness. This process produces edible olives that can be consumed as a snack appetizer, salad topping, or ingredient. Here are some key varieties used for table olives

Manzanilla – These medium-sized green olives have a bright, tangy flavor and crisp texture. Manzanillas are the most widely consumed table olives in the world. They are picked early and brined for 6-12 months.

Kalamata – Named after the city in Greece, Kalamatas have an oval shape and deep purple-black color when ripe. They are brined for 8+ months to develop a rich, earthy, smoky flavor.

Picholine – From France, these medium green olives have a nutty, herbal taste. They are often brined with citric acid and spices like coriander, bay leaf, and juniper berry.

Nocellara del Belice – Grown in Sicily, these jade green olives are celebrated for their mild, buttery flavor. In the U.S., they are marketed as Castelvetrano olives after the Sicilian town.

Amellau – A Spanish variety that produces black olives with a wrinkled surface. Amellaus have robust flavor with hints of apple and almond. They are often packed in olive oil.

Main Olive Varieties for Oil

Olive oil is made by pressing or crushing ripe olives to extract the oil. Below are some of the top olive varieties used in oil production:

Arbequina – Native to Catalonia, Spain. Small olives with a high oil content. Yields a sweet, delicate, and fruity olive oil.

Coratina – From southern Italy. Robust, spicy flavor profile with notes of fresh grass, apple, and pepper. High antioxidant levels.

Frantoio – This Tuscan variety has medium-sized olives that produce a peppery, herbal olive oil. Frantoios also make good table olives.

Picual – The most widely planted olive in Spain. Large olive with very high oil content. Produces a bold, pungent olive oil with herb and nut flavors.

Koroneiki – Tiny, black olives from Greece that are rich in polyphenols. The oil has a distinct peppery bite with hints of green apple.

Mission – Heritage variety introduced by Spanish missionaries to California. The oil has a smooth, buttery, almond-like flavor.

Ornamental Olive Trees

In addition to fruiting olive trees, there are several popular ornamental olive tree varieties that are grown strictly for their decorative value in landscapes:

Wilson’s Fruitless Olive – A non-pollinating olive cultivar that doesn’t produce fruit or pollen. Has a gracefully arching growth habit with silvery foliage.

Swan Hill Fruitless Olive – Another sterile olive bred for its ornamental qualities. Wider, sweeping canopy than Wilson’s.

Little Ollie – A dwarf, bushy olive that only grows 8-15 feet tall. Often trimmed into hedges. Produces tiny non-edible olives.

Arbequina – The smaller size and narrow shape of Arbequinas make them nice ornamental trees as well. Their wispy foliage and twisted trunks provide visual interest.

Olive Trees for Container Gardening

Thanks to their small stature and adaptability, some olive trees do quite well in containers. Container-grown olives can be moved indoors during winter in colder climates. Some top picks include:

• Arbequina – Naturally smaller with a compact root system. Matures at 10-15 feet.

• Frantoio – Medium-sized Italian variety that can reach 15-20 feet at maturity.

• Leccino – Traditionally grown for oil in Tuscany. Attains a height and spread of 10-15 feet.

• Picholine – French variety well-suited to pots. Slow growing to 15-20 feet tall and wide.

• Sevillano – Spanish olive that remains compact and thrives in containers. Max height around 10-15 feet.

With the right climate and care, you can grow a beautiful and productive olive tree in your own yard. Just be sure to choose a variety suited to your space limitations, climate, and end use. And if you live outside the optimal zones for olives, container growing is a great option. With so many wonderful kinds to pick from, you’re sure to find an olive tree perfect for your needs.