The Greek Kalamata is one of the most famous olive cultivars. It produces an attractive, deep reddish-purple fruit.
The trees grow close to the Ionian sea in the Kalamata region of Southern Greece. Kalamata olives are fairly large as are the trees’ foliage, which also have a torpedo skin and split. Their olives contain moderate amounts of oil, so growers produce them for use as table olives and some oil. Brown and purple olives are brined in red wine vinegar. They have a soft, fruity but slightly bitter flavor. Producers often stuff Kalamata olives with various ingredients; feta cheese is a common one.
Beautiful Fruiting Specimen
Small fruit, almond shaped. The oil is fruity but slightly bitter. Used primarily in curing, brined in wine vinegar.
Inconspicuous, white flowers; prized for evergreen foliage and its fall fruit.
Single and Multi-Trunk Tree
Can reach 20 to 25 ft. tall if given opportunity, 20 ft. wide canopy
Coastal Exposure, Container, Kitchen Garden, Mass Planting (high density), Orchards, Specimen
USDA 8 – 11, Sunset 24
Hardy down 20 to 30 °F, heat extremes cause stress
Once established, water occasionally.
Water more frequently in extreme heat or containers. Newly planted olive trees will require more water to establish.
Well-drained, nutrient poor soil
Light (sandy), medium (loamy) and heavy (clay) soils all acceptable. Olive trees prefer well-drained soil and even grow well in nutritionally poor soil. Rocky locations. Suitable pH: acid, neutral and basic (alkaline) soils.
Thrives in most average, slightly alkaline, well-drained soils, but it is highly adaptable. More productive when planted near another olive variety. Water deeply, regularly during first few growing seasons to establish an extensive root system. Once established, reduce frequency; tolerates drought. Shelter young plants from temperature extremes.
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