How to Grow Picholine Olive Tree

Picholine Olive Tree

Olea europaea 'Picholine'

tree

Picholine is a classic French olive cultivar prized for both oil production and table olives. This evergreen tree produces medium-sized, elongated green fruits with a mild, buttery flavor and is one of the most widely cultivated olive varieties worldwide. It's moderately vigorous, relatively cold-hardy, and performs well in Mediterranean climates.

Growing Conditions

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Sun: Full sun, 8+ hours daily; essential for fruit production and oil quality

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Water: Drought-tolerant once established; requires regular watering during first 2-3 years. Mature trees need occasional deep watering during dry periods. Overwatering causes root rot.

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Spacing: 180-240 inches

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Days to maturity: 1095-1460 (3-4 years to first substantial harvest; full productivity at 8-10 years)

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Planting depth: Plant at same depth as root ball; graft union slightly above soil level

Soil

Type: Well-draining sandy loam or rocky soil; tolerates poor, infertile soils

pH: 6.5-8.5

Amendments:

Coarse sand or perlite for drainage Compost (minimal; avoid excess nitrogen) Lime if pH is below 6.5

Growing Zones

Find your zone →

Thrives in USDA zones 8b-11, with best performance in zones 9-10

8b 9a 9b 10a 10b 11a

Growth Stages

Establishment

1-2 years

Young tree establishing root system with modest branch growth; light green foliage

Water deeply and regularly; stake for support in windy locations; prune to develop strong central leader; protect from harsh winter winds

Vegetative Growth

2-4 years

Tree develops sturdy branching framework; compact, bushy canopy with silver-green leaves

Continue regular watering; prune to maintain open vase shape for air circulation; fertilize lightly with balanced NPK; remove any crossing branches

Flowering

3-4 weeks in spring

Small, inconspicuous cream-colored flowers appear in late spring on previous year's wood; flowers in clusters along branches

Ensure adequate chilling hours (200-400 hours below 45°F) to break dormancy; provide full sun exposure; avoid excessive nitrogen fertilization which reduces flowering; thin flowers if overcrowded

Fruiting

12-16 weeks (June-September in Northern Hemisphere)

Green olives develop to full size by late summer; fruits remain green or mature to dark purple-black depending on harvest timing

Thin fruits if excessively heavy to improve size; provide consistent water during fruit development; mulch to conserve moisture; monitor for pest damage

Harvest

2-4 weeks; varies by desired ripeness

Fruits reach desired maturity; green olives firm and full-sized, or left to darken for ripe olives

Harvest by hand or gentle mechanical methods; separate fruits from leaves immediately; process fresh olives within 24 hours for best quality; prune tree after harvest

Companion Planting

Plan your garden →

Plant with:

Lavender Rosemary Thyme Oregano Santolina Cypress Fennel

Avoid planting near:

Black walnut (juglone toxicity) Eucalyptus Dense shade trees that compete for water

Common Pests

Monitor with pheromone traps; apply spinosad or neem oil; harvest promptly; remove fallen fruit immediately; maintain sanitation
Prune affected branches; apply horticultural oil in dormancy; encourage natural predators; remove heavily infested twigs
Prune out infected branches with 12 inches of healthy wood; disinfect tools between cuts; avoid wounding trees; improve drainage
Ensure adequate air circulation through canopy pruning; apply copper fungicide in fall; avoid overhead irrigation; remove infected leaves
Spray with water to increase humidity; apply neem oil; use sulfur dust (avoid if temps exceed 85°F); introduce predatory mites

Uses

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Table Olives & Curing

Culinary

Picholine olives are premium table olives, prized for their mild, buttery flavor and firm texture. They're traditionally cured in brine and commonly found in French and Mediterranean cuisine. [source]

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Extra Virgin Olive Oil

Culinary

Picholine produces high-quality extra virgin olive oil with a delicate, herbaceous flavor profile. The oil is excellent for cooking, dressings, and finishing dishes. [source]

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Cardiovascular Health

Medicinal

Picholine olive oil is rich in polyphenols and monounsaturated fats, supporting heart health and reducing inflammation as part of the Mediterranean diet. [source]

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Cosmetics & Skincare

Household

Picholine olive oil is used in soaps, moisturizers, and skincare products for its emollient and antioxidant properties. [source]

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Pollinators & Wildlife Habitat

Wildlife

Olive flowers provide nectar for bees and beneficial insects; the tree offers shelter and food for birds and small wildlife, supporting biodiversity. [source]

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

Harvest Tips

Green olives: harvest in August-September when firm and full-sized but still green; Ripe (black) olives: harvest in October-November when dark purple or black. Use hand-picking for premium quality or mechanical shakers for bulk harvest. Process immediately or cure within 24 hours for best flavor. Yields typically 40-60 pounds per mature tree, though alternate bearing is common.

Fun Facts

🌱 Picholine olives originated in the Provence region of France and are named after the pickle-like appearance of the fruit; 'picholine' derives from the French word 'pichon' meaning little pickle.
🌱 Olive trees are exceptionally long-lived, with some Picholine specimens over 300 years old still producing fruit; they can recover from severe pruning and adapt to poor soils.
🌱 A single mature Picholine tree produces enough olives (40-60 lbs annually) to yield approximately 5-10 liters of extra virgin olive oil, depending on ripeness and processing efficiency.

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