Manzanillo is the most important Spanish cultivar. This tree’s olives are appreciated on the international markets for the recognizable shape of the fruit, the ease of removing the pit and for the excellent quality of the flesh.
Manzanillo olives are used for table olives and olive oil. Canned Manzanillo olives are generally black olives manufactured using the “California black-ripe” curing method.
The fruit is spherical in shape with an unusually small pit. It has a surprising amount of flesh. The oil is very sweet and aromatic. This cultivar is #1 in olive oil production volume.
Inconspicuous, white flowers; prized for evergreen foliage and its fall fruit.
Tree, Single- and Multi-Trunk
Bright Green Color
Slow, with rounded canopy with inclination to rise
Can reach 25 to 30 ft. tall if given opportunity, 25 ft. wide canopy
Landscape and Commercial Use
Coastal Exposure, Container, Kitchen Garden, Mass Planting, Specimen
USDA 8 – 10, Sunset 3 – 24, 29, 30, 33
Hardy down 20 to 30 °F
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. Hot, rocky locations. Suitable pH: acid, neutral and basic (alkaline) soils.
This cultivar is a self-sterile variety, requiring a pollinator. It thrives in most average, slightly alkaline, well-drained soils, but it is highly adaptable. It is 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 winter extremes.
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