I recently bought an olive tree sapling and repotted it into larger pot. I watered it pretty consistently... maybe every other day and placed it in a full sun location. Then the leaves started browning, curling and drying out. I increased the watering to almost every day according to the soil wetness (I checked to see if the soil would clump when balled into a fist or if it would fall apart-I would only water if it crumbled) and moved it to a shadier location. However, nothing could save the tree. It gradually got browner and drier until eventually every leaf was brown and crispy. Now it has just stayed like that for many weeks, however it has started spouting green shoots from the base. Is the tree dead? Will the leaves eventually revive and return? What did I do wrong?
I wonder if it could have Olive Xylella disease. It is a bacterium that prevents water and nutrient uptake in the tree, leaving it scorched looking. Here is more:
https://www.gardeningknowhow.com/edible/fruits/olive/olive-tree-with-xylella-disease.htm
Can I also prune back to keep a reasonable size while still bearing fruit?
Olive trees do very well in containers. Make sure when you transplant to get as much of the rootball as possible. Use thinning cuts to maintain height, but not before the tree is 4 years old. Here are some tips:
https://www.gardeningknowhow.com/edible/fruits/olive/growing-olive-trees-in-containers.htm
https://www.gardeningknowhow.com/edible/fruits/olive/pruning-olive-trees.htm
Can anyone tell me when is the best time to cut back miniature olive trees?
The absolute best time to do this is between the very end of winter, but before they start to flower. This article will help: https://www.gardeningknowhow.com/edible/fruits/olive/pruning-olive-trees.htm
and whether this fruit can be saved for food, and can the tree be salvaged?
Without seeing the damage, it could be a number of things. Scale insects can cause scabs. This article will help: https://www.gardeningknowhow.com/plant-problems/pests/insects/what-is-soft-scale.htm
fungal infections can cause the symptoms as well. This article will help you with fungicide use: https://www.gardeningknowhow.com/garden-how-to/info/using-fungicides-in-garden.htm
This article will help you to grow these in container: https://www.gardeningknowhow.com/edible/fruits/olive/growing-olive-trees-in-containers.htm
I want to plant a non-messy olive tree to keep a Mediterranean feel to my backyard landscape. Please let me know the similarities and differences. I cannot make a decision. The spot for planting is southern exposure, Southern California. Specifically, I would like to know the speed of growth, watering needs, possible fruit production in the future and if they are prone to diseases. Thank you in advance, Claudia
There are a few things to consider here.
Wilsonii will make fruit on occasion. They are very slow growing, and will be very drought tolerant, as are all olives. (And any Mediterranean species) Keep in mind that they can get around 30 feet tall at maturity.
Swan Hill is a wonderful specimen. They don't produce near as much pollen as a normal olive, and is quite a bit faster in growth, too. They are completely sterile, and will never bear fruit.
All olives are very prone to disease, so proper soil management will be key. There are many pathogens in your area that will gladly take a tree in no time.
Prep your soil by adding DOLOMITIC LIME and WETTABLE SULFUR, according to all packaging instructions. Add just thing layer of compost before you dig and till your spot. Let the tree dry before watering, or just don't water it. They are very drought tolerant. (For the first month, you will want to keep the soil SLIGHTLY moist until it is established)
Here is an article that will help you with the care of olive trees: https://www.gardeningknowhow.com/edible/fruits/olive/olive-tree-care-information.htm
For the first time my olive has fruited prolifically. Some olives are green some brown and quite a few black They are quite small. I tried eating a black one and it was very bitter Will they get riper It is now mid November
They are bitter when eaten directly from the tree, as you know. They need to be cured before eating. Depending on the variety some are grown to press for oil, for brining (curing) and canning. Find a good recipe for brining before eating them.
They mature at different times on the tree.
These articles will help:
https://www.gardeningknowhow.com/edible/fruits/olive/harvesting-olive-trees.htm
https://www.gardeningknowhow.com/edible/fruits/olive/olive-tree-care-information.htm
http://gardeningsolutions.ifas.ufl.edu/plants/edibles/fruits/olives.html
The olive tree is approx 7 feet tall and will be going into a huge pot that is around 4 feet tall and 3 feet wide
If you can dig it up with little disturbance to the rootball, it should survive. Here is more information:
https://www.gardeningknowhow.com/ornamental/trees/tgen/moving-mature-trees.htm