Predominantly used for commercial production, these trees grow the largest olives in the world and originate in the Puglia region of Italy. Due to their size, they are often found stuffed with various ingredients or used to make oil.
The trees prefer fertile soil and good cultural practices. Cerignola responds well to irrigation and is predominately prized for the size and beauty of its fruit. This variety cultivar, which originates from the south-eastern Italian province of Apulia and is named for the town of Cerignola, is popular as a source of stuffed, table olives, which can be found in green, black, and even red (artificial) variations.
Beautiful Fruiting Specimen
Large fruit with small pit, approx. 25% of overall fruit size. It’s used mostly for preserving green, table olives.
Inconspicuous, white flowers; prized for evergreen foliage and its fall fruit.
Dark, Gray-Green Color
Can reach 35 to 40 ft. tall if given opportunity, 25 ft. wide canopy, with dense canopy that tends to weep.
Primarily Commercial Use
Mass Planting (high density), Orchard, Specimen
USDA 8 – 11, Sunset 24
Hardy down 20 to 30 °F
Once established, water occasionally.
Responds well to irrigation. Water more frequently in extreme heat. Newly planted olive trees will require more water to establish.
Well-drained, nutrient poor soil. Does well in more nutrient-rich soils as well.
Light (sandy), medium (loamy) and heavy (clay) soils all acceptable. Olive trees prefer well-drained soil and even grow well in nutritionally poor soil. Hot, rocky locations. Suitable pH: acid, neutral and basic (alkaline) soils.
Thrives in most average, slightly alkaline, well-drained soils, but it is highly adaptable. Prefers to be planted near another olive variety, such as Maurino, Coratina, Pendolino, Frantoio, Leccino, or Olivastra, for pollination. Water deeply, regularly during first few growing seasons to establish an extensive root system. Once established, reduce frequency; tolerates drought. Shelter young plants from winter extremes. This tree is moderately resistant to the most common diseases of the olive.
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