Agriculture Reference
In-Depth Information
Olives have remarkable regenerative powers
(see Figures 7.9 and 7.10).
Such drastic pruning will eliminate that
season's crop but can bring the canopy down
to a manageable height. After such severe
pruning watch out for suckers from the roots
and be ready to rub off unwanted growth
from the branches. The tree is also now
exposed to sunburn so a coat of white water-
based paint will prevent the bark from
scorching.
Fruitthinning
Olives can be biennial bearing, which is a
good crop one year and practically nothing
the next. This can be alleviated by thinning
the fruit. Allow about five fruit per 30 cm of
twig for the largest fruit with maximum oil
content. Keep the tree watered in very dry
times to ensure that the tree does not drop
what fruit it has.
Figure 7.9
Olives can be cut back to stumps and still
regenerate as is necessary in this commercial orchard.
Harvest
The method of harvesting will vary
depending on the end use of the olives. Fruit
to be pressed for oil can be shaken or
knocked from the tree. Pickling olives should
be hand-picked to prevent bruising of the
fruit. Green olives should be picked as the
fruit turns from a dark green to a lighter
green. Black olives should be harvested when
they are dark but still firm.
Whitesapote
Casimiroaedulis
This delicious creamy fruit is unaccountably
rare and yet is no harder to grow than an
avocado or citrus fruit. Invest in a named
Figure 7.10
Ten months later it has completely recovered.
The dense new growth needs to be thinned and the
suckers removed.
