How to Grow Olive Tree Manzanillo

Olive Tree Manzanillo

Olea europaea 'Manzanillo'

tree

Manzanillo is a premium Spanish olive cultivar prized for large, flavorful fruits ideal for both oil production and table olives. It is a vigorous, semi-spreading tree with silvery-green foliage and excellent productivity. This variety is self-fertile but produces more abundantly with cross-pollination from compatible cultivars.

Growing Conditions

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Sun: Full sun, minimum 8 hours daily; ideally 10-12 hours

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Water: Drought tolerant once established; water deeply during first 2-3 years. Mature trees need minimal supplemental water except during fruit development. Reduce watering in late summer to encourage flowering.

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Spacing: 240 inches

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Days to maturity: 1440-1800 days (4-5 years to first meaningful harvest, 6-8 years to full production)

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Planting depth: Transplants: same depth as container; bare root: graft union 2 inches above ground

Soil

Type: Well-draining sandy loam or gravelly soil

pH: 7.0-8.5

Amendments:

Compost or aged manure at planting Gypsum for clay soils Phosphorus fertilizer

Growing Zones

Find your zone →

Zones 8-10; thrives in Mediterranean and warm temperate climates

8a 8b 9a 9b 10a 10b

Growth Stages

Establishment (Year 1-2)

2 years

Young tree with soft green growth, minimal branching. Canopy develops gradually with silvery-green linear leaves.

Water weekly during growing season; stake for support in windy areas. Remove flowering to redirect energy to root development. Prune to establish open vase structure.

Juvenile Growth (Year 2-4)

2-3 years

Vigorous expansion of canopy; tree develops characteristic spreading form. Trunk thickens; secondary branches form.

Continue structural pruning to create balanced framework. Maintain consistent watering. Apply balanced NPK fertilizer in spring. Monitor for pests.

Early Production (Year 4-6)

2-3 years

First clusters of small white flowers appear in spring; initial small fruit set. Increased branch density.

Light fruit thinning to encourage larger olives. Begin phosphorus-rich fertilization. Maintain weed-free base. Continue formative pruning.

Peak Production (Year 6+)

Ongoing (20-40+ years productive)

Heavy flowering in spring; abundant large fruit development. Full mature canopy (20-30 feet tall and wide).

Annual dormant pruning in late winter to maintain shape and air circulation. Thin fruit to 4-6 inches apart for premium size. Irrigate during pit hardening (4-8 weeks post-flowering).

Harvest (Fall-Winter)

1-2 months

Fruit transitions from green to light green to purple-brown as it matures. Fruit ready September-November depending on region.

For table olives, harvest at green-ripe stage (light green color). For oil, wait until full color change. Handle carefully to avoid bruising.

Companion Planting

Plan your garden →

Plant with:

Lavender Rosemary Thyme Oregano Sage Fennel Almond trees

Avoid planting near:

Black walnut (toxic to most plants) Avocado (different water needs)

Common Pests

Insect netting during fruit development; spinosad sprays; pheromone traps; good sanitation of dropped fruit
Horticultural oil sprays in dormant season; neem oil during growing season; prune heavily infested branches
Remove and destroy infected branches; improve air circulation through pruning; copper fungicide sprays after rain
Water foliage to increase humidity; miticide sprays if severe; encourage natural predators
Plant in well-draining soil; avoid overwatering; no cure—remove severely infected trees; use resistant rootstocks

Uses

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Premium Table Olives

Culinary

Manzanillo olives are among the finest green table olives, prized for their large size, meaty flesh, firm texture, and delicate flavor. They are widely used in Spanish and Mediterranean cuisine. [source]

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Extra Virgin Olive Oil

Culinary

While primarily a table olive variety, Manzanillo produces high-quality oil with fruity, nutty notes. The oil has moderate phenolic content. [source]

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Long Shelf Life & Preservation

Household

Manzanillo olives have excellent keeping quality when cured, brined, or canned, making them ideal for commercial and home preservation. [source]

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Antioxidant-Rich Fruit

Medicinal

Olives contain polyphenols, oleic acid, and vitamin E—compounds with cardiovascular and anti-inflammatory benefits studied in Mediterranean diet research. [source]

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Food Source for Birds

Wildlife

Mature olive trees produce abundant fruit that attracts and feeds various bird species, supporting local wildlife ecosystems. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Manzanillo olives reach green-ripe stage (premium table olive stage) in early-to-mid fall. Harvest by hand or with mechanical shakers onto tarps; handle gently to prevent bruising. For table olives, pick at full light green color before purple develops. For oil production, allow fuller color development. Fruit clusters mature over 2-3 weeks; multiple harvests possible.

Fun Facts

🌱 Manzanillo is Spanish for 'little apple,' named for the fruit's small, round apple-like shape before it enlarges during the growing season.
🌱 A single mature Manzanillo olive tree can produce 100-200 pounds of olives annually under good conditions, with some exceptional trees yielding over 300 pounds.
🌱 Olive trees are among the oldest cultivated plants, with some individual Manzanillo trees in Spain and California exceeding 200-300 years of age and still producing fruit.

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