Olive Tree Growing Zones will be the topic of our conversation on this particular occasion. There is, without a doubt, a great deal of information pertaining to Hardy Olive Tree Zone 5 available on the internet. As a result of the rapid development of social media, it is now much simpler for us to acquire new information.

There is a connection between the pieces of information pertaining to What Zones Do Olive Trees Grow In?, European OliveOlea europaea, and Olive Tree Zone 6. Regarding the other items that need to be searched, one of those things is concerning Olive Tree Zone 4, which will also have something to do with Olive Tree Zone 4. Olive Tree Growing Zones - Olive Tree Bunnings

144 Things About Olive Tree Growing Zones | Kalamata Olive Tree Indoor

  • Applied to green, semiripe and ripe olives, they are almost identical to the Spanish type fermentation process, but the lye treatment process is skipped and the olives are placed directly in fermentation vessels full of brine (8–12% NaCl). The brine is changed on a regular basis to help remove the phenolic compounds. As the caustic treatment is avoided, lactic acid bacteria are only present in similar numbers to yeast and appear to be outdone by the abundant yeasts found on untreated olives. As very little acid is produced by the yeast fermentation, lactic, acetic, or citric acid is often added to the fermentation stage to stabilize the process.[97] - Source: Internet
  • The word olive derives from Latin ŏlīva ("olive fruit", “olive tree”),[5] possibly through Etruscan 𐌀𐌅𐌉𐌄𐌋𐌄 (eleiva) from the archaic Proto-Greek form *ἐλαίϝα (*elaíwa) (Classic Greek ἐλαία elaía, “olive fruit”, “olive tree”).[6][7] The word oil originally meant “olive oil”, from ŏlĕum,[8] ἔλαιον (élaion, “olive oil”).[9][10] Also in multiple other languages the word for “oil” ultimately derives from the name of this tree and its fruit. The oldest attested forms of the Greek words are the Mycenaean 𐀁𐀨𐀷, e-ra-wa, and 𐀁𐀨𐀺, e-ra-wo or 𐀁𐁉𐀺, e-rai-wo, written in the Linear B syllabic script.[11] - Source: Internet
  • Planted at a spacing of around 5m x 8m, a hectare (2.2 acres) would support 250 trees, which should give you 10,000kg (ten tonnes!) of olives a year. At $1 per kilo, that is an income of $10,000 a year, but that will involve quite a bit of work and time. The spacing at 5 x 8 is traditional, but may not be ideal for all applications. There are some very effective groves planted at 5 x 5, and the new theory of over-the-row straddle harvesting seems to work well with 3 x 7m spacings. - Source: Internet
  • will expose trees to root-rot disease and might damage production by pushing flowers to drop before they form fruits. Allowing your trees’ leaves to touch the window glass might boost the sunlight and cause them to burn . If your tree tries to surpass its position as a houseplant, prune the developing tips to keep it bushy. - Source: Internet
  • On average the mature tree reaches heights between 25 and 30 feet. It doesn’t require a large space to grow and you can even plant it in your backyard. It still requires full sun though and if you grow it for its fruits, you’ll have to wait for anything between 3 to 5 years before you get your first harvest. The fruits often ripen in the late summer or early fall depending on the cultivar or variety you grow. - Source: Internet
  • Acid soils can be a problem, also. “The worst mistake I see people making when planting olive trees,” he continued, “is to plant olive trees directly into an old run down flat and compacted pasture. Not only is there high risk of root asphyxiation, but olive trees just won’t tolerate a really acid soil.” - Source: Internet
  • Do not fertilize your olives between August & March; they don’t need fertilizer during the fall and winter months. For spring and summer, a slow-release balanced fertilizer in the 10-10-10 ratio is appropriate. Apply according to the manufacturer’s directions for the frequency of fertilizing, but keep it away from direct contact with the trunk or roots as it may cause fertilizer burn. - Source: Internet
    1. Olives are inedible before they are cured. Many people don’t know that olives are actually inedible when they are first picked. Raw olives straight from the tree contain oleuropein, an extremely bitter compound that makes olives completely unpalatable. - Source: Internet
  • . Use a saucer below the jar to catch drips, and place this on some bricks so that the water drains quickly through the perforations. Water well to settle your soil ; it’s time to water again when you can insert your finger about an inch down into the pot as well as the soil feels dry. Olive trees take a long time to develop, especially in the autumn and winter, so don’t overwater them. - Source: Internet
  • However, Lawrence points out that soil drainage is important. “Olive trees definitely have problems with poorly drained soils,” he said. “If there is ever seasonally standing water, don’t plant an olive tree there! Of course, the best land for olives is sloping hillsides at least 100 feet above the ‘flatlands.’ Given that, standing water is rarely an issue in the best groves.” - Source: Internet
  • When growing an olive tree from cuttings, select healthy first-year twigs that are about the diameter of a pencil. Remove all but a few leaves at one end, and dip the cut end into rooting hormone before placing into pre-moistened seed starting mix. Caring for cuttings is fairly simple, and while potted olive trees like this can take a while to develop roots, they will eventually be a perfect match to their parent. - Source: Internet
  • According to Pliny the Elder, a vine, a fig tree, and an olive tree grew in the middle of the Roman Forum; the olive was planted to provide shade (the garden plot was recreated in the 20th century).[55] The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: “As for me, olives, endives, and smooth mallows provide sustenance."[56] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[57] - Source: Internet
  • Normally most olives are planted in the spring or fall months. Some limited summer planting is possible if the weather is mild, but it is essential that your tree has time to become somewhat established before heat or cold settles in. For best success, early spring planting is ideal. - Source: Internet
  • Olive tree pollen is extremely allergenic, with an OPALS allergy scale rating of 10 out of 10.[127] Olea europaea is primarily wind-pollinated[128] and its light, buoyant pollen is a strong trigger for asthma.[127] One popular variety, “Swan Hill”, is widely sold as an “allergy-free” olive tree; however, this variety does bloom and produce allergenic pollen.[127] - Source: Internet
  • Most commonly applied to green olive preparation, around 60% of all the world’s table olives are produced with this method.[100] Olives are soaked in lye (dilute NaOH, 2–4%) for 8–10 hours to hydrolyse the oleuropein. They are usually considered “treated” when the lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine at typical concentrations of 8–12% NaCl.[101] The brine is changed on a regular basis to help remove the phenolic compounds. - Source: Internet
  • Olives are harvested in the autumn and winter. More specifically in the Northern Hemisphere, green olives are picked from the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November, and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar. - Source: Internet
  • Olive fruits bruise easily, so gentle handling is necessary. Because of the bitter compound, “oleuropein,” that fresh-picked olive fruits contain, they are first cured to remove the bitterness before being placed into their final preserving medium and containers. There are numerous ways to cure fresh olives, each with unique pros and cons. Four popular ways are by soaking olives in water alone, in a brine solution, in a lye solution, or using dry salt to leach the bitterness from the fruit. - Source: Internet
  • Olive trees need a subtropical climate and do best with mild winters and long, warm, and dry summers. They are sensitive to hard freezing environments. They will grow in climate zones 10 and 11 (see map below). Some varieties are hardy enough for zone 9 or even 8. - Source: Internet
  • Olive Knot: A bacterial disease that affects the branches of the tree. It appears in the form of swellings in the summer. Use sharp pruning shears to cut off the swellings and prevent their spread. - Source: Internet
  • Scale insects (particularly olive scale, California red scale, black scale or parlatoria scale) can cause problems from die-back of foliage to a lack of fruit. They also produce honeydew, which can lead to the formation of sooty mold on branches or trunks. Applying a dormant oil around Thanksgiving, Christmas, and Valentine’s Day should prevent most scale insects from forming. For spot treatments, use dormant oil or neem oil. - Source: Internet
  • You should begin to see fruit on your olive tree after three years. In terms of production, don’t be surprised if your tree seems to take every other year off. Olives are described as alternate-year-bearing species and typically have a year of heavy fruit production followed by a year of lighter production. - Source: Internet
  • Olive oil has long been considered sacred and holy. The olive branch has often been a symbol of abundance, glory, and peace. The leafy branches of the olive tree were ritually offered to deities and powerful figures as emblems of benediction and purification, and they were used to crown the victors of friendly games and bloody wars. Today, olive oil is still used in many religious ceremonies. Over the years, the olive has also been used to symbolize wisdom, fertility, power, and purity. - Source: Internet
  • Most trees at the local nursery will come in a 1-gallon sized container, with the sapling itself roughly 3-4 feet in height. You will need to dig a hole that matches the size of your container. When you dig a hole, use the blade of your shovel to roughen the sides of the planting hole so that it’s not completely smooth. - Source: Internet
  • Olive oil is a liquid fat obtained from olives, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. Spain accounts for almost half of global olive oil production; other major producers are Portugal, Italy, Tunisia, Greece and Turkey. Per capita consumption is highest in Greece, followed by Italy and Spain. - Source: Internet
  • Wildlife Value Insects attracted by to European olive also become food for birds and reptiles. Animals seek shelter and protection from predators and the elements in the tree. Birds also use it for nesting. - Source: Internet
  • Amfissa: One of the original species that grew out of Greece and were mentioned in Homer’s epics. The ripe fruits are usually brown and you can expect to get your first harvest within 3 years of planting the tree. They require full sun and prefer warm weather and full sun exposure. - Source: Internet
  • The polyphenol composition of olive fruits varies during fruit ripening and during processing by fermentation when olives are immersed whole in brine or crushed to produce oil.[124] In raw fruit, total polyphenol contents, as measured by the Folin method, are 117 mg/100 g in black olives and 161 mg/100 g in green olives, compared to 55 and 21 mg/100 g for extra virgin and virgin olive oil, respectively.[124] Olive fruit contains several types of polyphenols, mainly tyrosols, phenolic acids, flavonols and flavones, and for black olives, anthocyanins. The main bitter flavor of olives before curing results from oleuropein and its aglycone which total in content, respectively, 72 and 82 mg/100 g in black olives, and 56 and 59 mg/100 g in green olives.[124] - Source: Internet
  • For a tree that has been around for thousands of years, you can expect to have many species and cultivars. Olive trees have different cultivars and you can choose one that best suits your purpose of growing it. Some cultivars produce more oil while others have tastier fruits that are good for pickling and preserving. Here are some of the most popular olive tree cultivars. - Source: Internet
  • Peacock Spot: A fungal disease that is associated with heavy rainfall. It appears as dark spots on the edge of the leaves. The infected tree will see a decline in its crop as the fruits will drop prematurely. Apply an organic herbal fungus before the rainy season. - Source: Internet
  • Olives were one of the main elements in ancient Israelite cuisine. Olive oil was used for not only food and cooking, but also lighting, sacrificial offerings, ointment, and anointment for priestly or royal office.[59] The olive tree is one of the first plants mentioned in the Hebrew Bible (the Christian Old Testament), and one of the most significant. An olive branch (or leaf, depending on translation) was brought back to Noah by a dove to demonstrate that the flood was over (Book of Genesis 8:11). - Source: Internet
  • In the USA, olive trees grown to produce quality extra virgin olive oil (EVOO) or table olives are spread throughout warm weather regions including California, Texas, New Mexico, Arizona, Georgia and Florida, with most grown in California. In general, olives do well in a Mediterranean climate with growing seasons that are long and hot balanced by somewhat cool winters. But a seemingly unlikely olive growing territory is emerging in the green, moist, cooler summer climates of the Pacific Northwest USA and western Canada. - Source: Internet
  • Those who choose to have a multi-trunked tree may be able to maintain it a bit shorter and still have a successful harvest. A single-trunked tree will need to utilize its entire canopy. In the wild, olives often sprout multiple trunks from soil level, creating a bushier-looking plant overall. - Source: Internet
  • Always take time to identify your zone and check if it matches the zone where the trees grow well. Soil is essential as well. Olive trees need well-drained soil, and a compaction zone will kill the roots. Once established, olive trees need very minimal care, but you will require to watch them closely if winter temperatures drop below 20 degrees. - Source: Internet
  • Even though olive trees are self-fruitful they are more productive when the flowers are pollinated from other olive trees. If you grow more than one olive tree in your garden or orchard, you can cross-pollinate the flowers of each tree or just leave that to bees and butterflies. It’s their job anyway. Also, make sure to space the trees about 20 feet apart to give them room to grow. - Source: Internet
  • Humans have grown olive trees for thousands of years. The oldest known olive tree is 1500 years old, but the average life span is 500 years. Olive trees are loved for their fruits, eaten fresh or brined and pressed into oil. - Source: Internet
  • A free PDF from UC Davis – http://anrcatalog.ucdavis.edu/pdf/8267.pdf – describes the process of safely making table olives from fresh olives. - Source: Internet
  • Since they prefer warm weather, olive trees are best suited for areas where the summer months are hot and long. However, for the trees to flower, they need some moderate to cold winters. Apart from these specific and unique weather conditions, the olive tree is humble and undemanding in every other aspect. Here’s how to grow olive trees in simple and easy steps. - Source: Internet
  • Nocellara Del Belice: These green olives from Sicily have a buttery texture and mild taste making them ideal for pickling and as snacks. The mature tree will only reach 20 feet although its dense canopy makes it ideal as a shade tree. It has a high resistance to pests and diseases. - Source: Internet
  • Olives are long-lived trees with durable wood and grow quite slowly. They are officially classified as slow growing, meaning that they grow 1 to12 inches a year. During its first years, a young olive tree can grow closer to the top of this range, but growth slows as it matures. - Source: Internet
  • Verticillium Wilt: Another bacterial disease that causes the leaves to curl up and fall. If the disease remains untreated it could prove fatal for the tree. Remove infected leaves to contain the disease. - Source: Internet
  • One of the essential landscape considerations for growing olives is soil . Olives thrive in sandy, well-drained areas. Even though olive trees grow well in poor soil, excessive nitrogen fertilization can cause too much shoot growth instead of fruit production. - Source: Internet
  • As far as other soil types, Lawrence said that olive trees are thought to be pretty similar to their wild and tough ancestors, not having been altered much by humans through the centuries. “They do tolerate almost the full range of soil types, from almost pure sand to soil so rocky it almost isn’t soil. Of course, what is probably best for them is the same as for most anything you grow in your garden: good well cared for organic garden soil.” - Source: Internet
  • The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics. - Source: Internet
  • Whether table olives are made from green or fully ripe black olives, or somewhere in between, the fresh olives need to be preserved as soon after harvest as possible. Black olives, especially, need to be processed within a few days of harvest. Some growers believe fruit processed within hours of harvest would be even better. - Source: Internet
  • . Fill it halfway with a well-draining potting mix or a sandy mixture, such as cactus potting soil. Turn your tree upside down then tap the bottom if it’s in a nursery pot . Slide your tree out of the way and separate the roots gently. Add extra dirt to the container and plant the tree no deeper than was growing inside its original pot. - Source: Internet
  • Yields green to black olives that are ½” in diameter and can be cured for eating or pressed for oil once ripe. (Unprocessed olives are inedible.) - Source: Internet
  • Once the olives have lost some of their bitterness, place them in a brine and vinegar solution for at least a week. Mix 100g salt with 1 liter of water, heating until the salt completely dissolves, and this will be a safe 10% salt brine to use. 150ml of vinegar plus your liter of brine will work beautifully to finish the cure. You can add fresh herbs to give your olives some additional flavor! You can eat your olives after a week, but they will store in the refrigerator for up to a year. - Source: Internet
  • Clean Up Dropped Fruit. Citrus and olive trees are beautiful. Being able to walk outside and pick fresh produce feels like a luxury. Fruit trees are a lovely addition to any landscape, but they also attract rodents. - Source: Internet
  • . And heavier clays usually do not provide sufficient aeration for root growth, and they will not drain well. Choose soils with an unstratified structure (about four ft. (121.92 cm)) . Since olive trees have shallow roots, they do not require very deep soils to thrive. - Source: Internet
  • Frantoio olives are usually used to make a fruity, aromatic oil. When pickled, these olives have a pleasant nutty flavour. Frantoio is a self-fertile variety that consistently produces heavy yields. Height: 8m - Source: Internet
  • You can find hardy olive trees in commerce that will thrive in USDA zone 8. Zone 8 olive trees generally require that winter temperatures stay above 10 degrees F. (-12 C.). They also require some 300 to 1,000 hours of chill to bear fruit, depending on the cultivar. - Source: Internet
  • Generally, olive trees need a subtropical climate and thrive in mild winters and warm, long, and dry summers. They are sensitive to challenging freezing environments. They will grow in climate zones 8 to 11. and any temperatures below 22ºF (-5ºC) will kill small branches. - Source: Internet
  • An olive tree that is grown in good conditions is rarely troubled with pests and diseases. Pot-grown olives may be attacked by scale insects at times. Verticillium wilt can sometimes affect olive trees. To avoid this disease occurring, it’s always worth checking with your supplier that the tree you are buying has been grafted onto a verticillium-resistant rootstock. - Source: Internet
  • Among David Lawrence’s many cool weather olive cultivars, one variety he has used for table olives is Amfissa. “Amfissa is my most productive traditional table olive cultivar,” he said. “Even the Greeks prefer Amfissa: 80% of the Greek table olive crop is Amfissa (not Kalamata). Since the goal this year was to learn how to make Oregon Farm Direct legal table olives, makes sense to start with what would make the most money!” - Source: Internet
  • Olives are at risk of frost or freeze damage. Temperatures below 22°F (-5° C) can damage the trees. Temperatures below 15°F (-10° C) are likely to kill the tree. Ideally, these should be grown in USDA growing zones 9-11, but zone 8 can manage to grow olives with some winter protection. - Source: Internet
  • During the crushing, kneading and extraction of olive fruit to obtain olive oil, oleuropein, demethyloleuropein and ligstroside are hydrolyzed by endogenous beta-glucosidases[citation needed] to form aldehydes, dialdehydes, and aldehydic aglycones.[125] Polyphenol content also varies with olive cultivar and the manner of presentation, with plain olives having higher contents than those that are pitted or stuffed.[125][126] - Source: Internet
  • Growing in a pot: If you choose to grow a tree in a large pot, fill it with a free-draining mix of loam and compost. Each year in spring, remove the top few centimetres and replace with a fresh mix. Regular liquid feeding, from spring to late summer, is essential for pot grown olive trees if they are to produce fruit regularly. - Source: Internet
  • Hundreds of cultivars of the olive tree are known.[22][23] An olive’s cultivar has a significant impact on its color, size, shape, and growth characteristics, as well as the qualities of olive oil.[22] Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption are generally referred to as “table olives”.[4] - Source: Internet
  • The simplest method for most people is to cure your olives in water. Pit or slice the olives to expose the flesh of the fruit, then immerse them in a jar of water with a weight to keep them completely submerged. Add a sliced lemon to the water if desired to slow fruit discoloration, and place the jar in the refrigerator. For the next couple of weeks, replace the water in the jar once to twice a day with fresh, rinsing out the olives. Remove the lemon after the initial soaking. - Source: Internet
  • While a fully grown olive tree can reach more than 6 metres in height, young olive trees will happily thrive in a pot. Just be sure to select a large container and fill it with nutrient-rich potting mix. You can also grow olive trees indoors, provided that they are placed in a position that receives at least six hours of direct sunlight per day. - Source: Internet
  • Choose a location that avoids any underground pipes as the roots can break through most types of piping over time. Similarly, place your trees away from fences or walls, and far enough from buildings that the roots cannot cause damage as they develop. Also keep an eye on any suspended cables, so that your tree cannot grow around the wires. - Source: Internet
  • In rarer cases, some extra virgin olive oil sold in the USA is still produced closer to the ancient ways with stone presses that, though they are usually mechanized, also use zero or very little heat to produce oil. Bariani Organic Olive Oil of Central Valley in California, for example, uses a stone wheel and hydraulic press. That family-owned business produces large enough amounts of oil for their farm’s customers with their stone press, although their oil is offered in limited quantities. - Source: Internet
  • In some other parts of the world where it has been introduced, most notably South Australia, the olive has become a major woody weed that displaces native vegetation. In South Australia, its seeds are spread by the introduced red fox and by many bird species, including the European starling and the native emu, into woodlands, where they germinate and eventually form a dense canopy that prevents regeneration of native trees.[118] As the climate of South Australia is very dry and bushfire prone, the oil-rich feral olive tree substantially increases the fire hazard of native sclerophyll woodlands.[119] - Source: Internet
  • Common in southern California, the olive psyllid is a sucking pest that will cause yellowing and curling of leaves. It also can reduce the eventual harvest by as much as 30%, making it a major problem for regions in San Diego, Orange, or Riverside counties. Treatment of these “jumping plant lice” is achieved by spraying them with insecticidal soap. Neem oil is also effective. - Source: Internet
  • Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker’s neck are used. In some places in Italy, Croatia, and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[93] - Source: Internet
  • Olives grow best in non-stratified soils with a moderately fine texture. Ideal types to grow olive trees include loamy soil types – sandy loam, clay loam, and silty loam. These provide good aeration for root development and also feature a good water-holding capacity. Better-draining sandier soils are also an option. Try to avoid dense clay soils as they can hold too much moisture and may promote rot conditions in the roots. - Source: Internet
  • Two forms of weevil, the apple weevil and garden weevil, can attack olives. They look like a very small beetle, and may travel from weeds or mulch at the soil level up into the tree where they feed on the foliage. Using a band of sticky paint such as tanglefoot trap around the trunk will reduce their numbers drastically. - Source: Internet
  • The olive is listed in Deuteronomy 8:8 as one of the seven species that are noteworthy products of the Land of Israel.[60] According to the Halakha, the Jewish law mandatory for all Jews, the olive is one of the seven species that require the recitation of me’eyn shalosh after they are consumed. Olive oil is also the most recommended and best possible oil for the lighting of the Shabbat candles.[61] - Source: Internet
  • How Many to Grow: Young olive trees are quite expensive, so your budget might govern how many to grow. It’s a good idea to start with one or two trees or bushes. You can always buy more if these are a success. Most varieties are self-fertilising. - Source: Internet
  • The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases, a large harvest occurs every sixth or seventh season. Where the olive is carefully cultivated, as in Liguria, Languedoc, and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. - Source: Internet
  • The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf, ornamental reasons, and the olive fruit. About 90% of all harvested olives are turned into oil, while about 10% are used as table olives.[22] The olive is one of the “trinity” or “triad” of basic ingredients in Mediterranean cuisine, the other two being wheat for bread, pasta, and couscous; and the grape for wine.[88][89] - Source: Internet
  • Most people seem to consider them to be vegetables. But those black olives on tree branches are most definitely a fruit. They develop in a range of colors: purple, green, dark brown, black, and even pink! Both dwarf olive trees and regular ones originated from western Asia and spread down the coast of the Mediterranean Sea. - Source: Internet
  • Plant a young 3- or 4-foot tree, which nurseries usually propagate via cuttings, in the spring after all danger of frost has passed. Dig a hole large enough to accommodate the root ball and deep enough so that the young tree will sit at the same depth in the soil as it did in the pot. There is no need to add fertilizer at this point; just backfill the hole, tamp it down well, and water thoroughly. When the tree is young, water regularly until it has become established. - Source: Internet
  • – Seed Flower color White Olive trees flower bloom time Summer Resistance to challenges Drought Maintenance requirements Medium Soil pH 5.5 to 8.5 Temperature requirements – Olive trees thrive in hot, dry summers and mild but cool winters. - Source: Internet
  • A study published in ​Frontiers in Plant Science​ in November 2019 reports that the best cultivars for warm, humid areas — including those that lack cold enough winters to support vernalization — are Arbequina and Picual. Arbequina is a commonly planted variety in the U.S., with good cold hardiness and a spread of 12 to 15 feet when mature. Picual is the most commonly planted tree in Spain, with moderate cold tolerance and large fruits. - Source: Internet
  • Olive trees (Olea Europea) are hardy and grow well in USDA zones 8 and above. They also can be grown in pots indoors. However, when grown in a container, ensure you transfer planted olives outside the plant whenever the weather warms up as they don’t flourish indoors in the long term. - Source: Internet
  • Olive trees require full sun, without which no flowers and subsequent fruit will be produced. Although this tree can tolerate drought, it grows best when provided regular moisture. It needs well-drained soil and will fail to thrive if the soil becomes too waterlogged. - Source: Internet
  • A medium-sized tree originating from Spain. It bears fruit early in the season that’s best picked when ripe. This variety is self-fertile but may benefit from cross-pollination with Arbequina. Height: 6m - Source: Internet
  • Olive wood is very hard and is prized for its durability, colour, high combustion temperature, and interesting grain patterns. Because of the commercial importance of the fruit, slow growth, and relatively small size of the tree, olive wood and its products are relatively expensive. Common uses of the wood include: kitchen utensils, carved wooden bowls, cutting boards, fine furniture, and decorative items. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers.[103] - Source: Internet
  • The fruit itself comes in a myriad of colors and uses. While all varieties are technically black olive tree types, many popular varieties are harvested early for their less-ripe green fruit. The Manzanilla is one of the most popular green olives in the United States, for instance, and the Arquebina is prized for olive oil production in its fully-ripe black state. If you find the taste not to your liking at a green stage, keep growing and wait for the fruit to fully ripen! - Source: Internet
  • They produce juicy, sweet olives that are harvested once they turn black. Recognisable by their unique torpedo shape, they are ideal for cooking or eating on their own. This variety is self-fertile, but fruiting may improve if cross-pollinated with Frantoio. Height: 8m - Source: Internet
  • Long-lived trees, olives are planted extensively in Arizona and California as ornamentals. When young, they often require staking and regular yearly pruning. The plant is used in western landscapes. - Source: Internet
  • Olive trees may be harvested at any stage through October to December. Well ripened fruit will be black in color, but you can pick at any stage from green through reddish-brown and into black. To gauge the state of the produce, pick a couple of olives and squeeze them. If the juice is cloudy, it can be harvested for processing as its current color. - Source: Internet
  • As well, olive leaf extract for its reported health benefits is another value-added possibility. Or, even just the leaves themselves sold to other individuals or entities to extract the leaves’ properties. Some directions for making olive leaf extract suggest using fresh leaves whenever possible, although dried leaves are also said to suffice. - Source: Internet
  • The production of olive trees has grown across the world in the last several decades, fueled by the many studies that show the benefits of olive oil to human health. This means that many areas without the traditional, ideal Mediterranean-like requirements have become successful in growing olive trees, including humid areas, like the Southern U.S. - Source: Internet
  • Olive trees (Olea europaea) have always been regarded as a symbol of peace. Native to the Mediterranean, they are classified as evergreen shrubs or small trees. The olive tree has USDA hardiness zones between 8 and 11 making it suitable for moderate to warm climates. - Source: Internet
  • The olive tree is originally from the Mediterranean area and seems best suited to a Mediterranean climate, i.e. dry summers, wet winters. As a general rule The Hunter has dry winters and wet, all year round rainfall with humid summers, particularly near the coast, and therefore is not textbook perfect for the traditional climate for growing olives. - Source: Internet
  • One of Spain’s finest varieties. It’s considered the world’s best dual-purpose cultivar as its olives can be pickled when they’re green or black, and are also used to produce oil that is exported internationally. This variety is self-fertile, but may benefit from cross-pollination with Frantoio and Arbequina. Height: 5m - Source: Internet
  • The leaves are long and oval in shape. They have a leathery texture and are a dark green color on one side and greyish-green on the other. The tree also produces flowers that eventually become the fruit. The olive flowers are small and white. They generally appear once the tree is established, a few years after planting. - Source: Internet
  • If you buy a very young seedling or grow from seed, the seedling may have multiple trunks. It’s best to avoid pruning extra trunks away until the sapling is at least 1 year old. After that point, if you want a single-trunked tree, select the best-looking trunk to keep and trim the others away cleanly. - Source: Internet
  • Olive trees are not messy and are easy to care for. Their slow molting rate means that they will drop infrequent and occasional leaf debris. The fruiting varieties of olives will drop their crop and are easy to clean up after. - Source: Internet
  • Nothing is more calming, rewarding, and peaceful than growing olive trees. You can plant it in the garden, an orchard, or as a houseplant in a suitable container. The olive tree has an ancient look about it that conveys wisdom and peace. The gnarly trunk and sedated greenness of the leaves are a testament to the long history that this tree shares with humanity. - Source: Internet
  • Once the tree is four or five years old, it will start to bear fruit. Harvesting generally takes place from mid-autumn to early winter. For green olives, pick your fruit when it turns from dark green to light green, or you can wait for them to turn black, but still firm, for black olives. They can be picked by hand or, for the more serious pickers, spread a sheet or tarpaulin on the ground underneath the tree, then shake the tree vigorously to free the fruit. - Source: Internet
  • The botanical name of olive is Olea europaea. Generally, the fruit goes by the name olive, and the tree is simply known as the olive tree. The tree generally reaches a height of 8 to 15 meters (26 to 49 feet) with a round and well-branched crown. - Source: Internet
  • While Lawrence purposely chose a small centrifugal mill and originally paid around $10,000 for it, the cost of larger systems can easily reach into six digits (see below). If aspiring cool weather olive growers want to produce enough extra virgin “cold extracted” olive oil as a value-added product, it currently appears the growers need a licensed mill nearby if they don’t invest in their own. And it has to be close enough to press the olives quickly after harvest because of the above mentioned oxidation that diminishes their potential oil quality very quickly. - Source: Internet
  • This article is about the tree and the fruit. For other uses, see Olive (disambiguation) . For olive oil, see Olive oil - Source: Internet
  • Once your hole is dug out, plant the sapling slightly higher than grade and backfill with more native dirt. Aim for about 1” coverage of the root ball. If your area is not windy, try to avoid staking if possible, but in windier areas place stakes on either side of the tree to secure it in place. Water it all in very well. - Source: Internet
  • Olea europaea subsp. europaea (Mediterranean Basin) Olea europaea var. sylvestris , considered the “wild” olive of the Mediterranean, is a variety characterized by a smaller tree bearing noticeably smaller fruit. - Source: Internet
  • ; it’s time to water again when you can insert your finger about an inch down into the pot as well as the soil feels dry. Olive trees take a long time to develop, especially in the autumn and winter, so don’t overwater them. Olives are self-fertile, but you’ll receive a greater crop if you grow a second tree for cross-pollination if you opt to put your tree outside. - Source: Internet
  • The thickness of the wall should, in my opinion, be such that armed men meeting on top of it may pass one another without interference. In the thickness there should be set a very close succession of ties made of charred olive wood, binding the two faces of the wall together like pins, to give it lasting endurance. For that is a material which neither decay, nor the weather, nor time can harm, but even though buried in the earth or set in the water it keeps sound and useful forever. And so not only city walls but substructures in general and all walls that require a thickness like that of a city wall, will be long in falling to decay if tied in this manner.[58] - Source: Internet
  • Once you’ve got a handle on pruning, olive trees present another challenge for your gardening skills. They are prone to many diseases. Usually, scales are the most common pests that prey on the leaves and stems sucking up the sap and impacting the crop. Use neem oil to smother those pesky bugs. - Source: Internet
  • Olives are thought to have been domesticated in the third millennium BC at the latest, at which point they, along with grain and grapes, became part of Colin Renfrew’s triad of Greek staple crops that fueled the emergence of more complex societies.[44] Olives, and especially (perfumed) olive oil, became a major export product during the Minoan and Mycenaean periods. Dutch archaeologist Jorrit Kelder proposed that the Mycenaeans sent shipments of olive oil, probably alongside live olive branches, to the court of the Egyptian pharaoh Akhenaten as a diplomatic gift.[45] In Egypt, these imported olive branches may have acquired ritual meanings, as they are depicted as offerings on the wall of the Aten temple and were used in wreaths for the burial of Tutankhamun. It is likely that, as well as being used for culinary purposes, olive oil was also used to various other ends, including as a perfume. - Source: Internet
  • Choose a sunny site where your olive tree can ultimately reach a 20-foot spread, even for compact varieties. Olive trees can handle a wide variety of soils, from sandy to clayey, as well as a wide range of pH levels, from 5.5 to 8.5, but they must grow in soils with good drainage. Waterlogged soils and too-cold temperatures are the olive tree’s primary enemies. - Source: Internet
  • Select a location that is appropriate to grow olives in. These trees prefer a Mediterranean climate, one that doesn’t get too cold in the winter. In addition, olives grow to be about 20’ in diameter, so spacing can be essential. If you are planning on keeping your tree more compact, you may be able to place trees a bit closer together. - Source: Internet
  • The attractive tree has silver, elliptical leaves and small, whitish, fragrant flowers. Once established, it is highly drought-resistant and tolerant of poor, infertile soils. With the increasing interest in Mediterranean food and garden design has come a demand for home-grown olives. There are also many plantations now producing high-quality olive oil in Australia. - Source: Internet
  • But there’s a catch: Olive trees require a process called “vernalization” to set fruit. This means cool nights followed by warm days. So, depending on where you garden in the South, you may or may not get an olive tree to fruit. - Source: Internet
  • . Olives thrive in sandy, well-drained areas. Even though olive trees grow well in poor soil, excessive nitrogen fertilization can cause too much shoot growth instead of fruit production. Choose a spot in your home with at least six hours of direct sunlight per day , such as a southern aspect. - Source: Internet
  • Table olives can be processed from fresh olives for home use. And, if interested in processing them for sale, olive growers can contact their county extension agent to find out what rules and regulations apply for legally selling on-farm processed olives. Small-scale food production regulations are always being updated, and each county is unique in how it interprets processed food sales. So, it’s important to keep up to date locally when selling is involved. - Source: Internet
  • Because olives worldwide are already one of the most cultivated fruits in the world, those seeking to plant it as a future revenue stream do need to be aware of market niches within the world of olive production, such as the cool weather cultivation described here as well as other possible olive voids that need filling. “We have now obtained Kosher certification for our 2014 extra virgin olive oil production,” Clow said, “which came out of a need that was expressed to us for a kosher certified high quality extra virgin olive oil.” - Source: Internet
  • Olives (​Olea europaea​) famously thrive in hot, dry areas, and mature trees can be killed in freezing temperatures of 15 degrees or below, while young saplings may succumb in 25-degree weather. Generally, they grow in U.S. Department of Agriculture plant hardiness zones 10 and 11, although some cultivars are more cold-tolerant, growing in zone 8 or 9. - Source: Internet
  • Bears olives that are traditionally used for oil production, but they can also be pickled green or black. This variety is self-fertile and fruits early in the season. Height: 4-5m - Source: Internet
  • The typical operation for processing extra virgin olive oil without excess heat (cold pressed or cold extraction) as a value-added product for sale is quite involved worldwide. Many EVOOs produced for sale, including regional and artisan varieties, are produced in mills using a centrifugal system which does not involve excess heat (though there can be some warmth involved) nor harsh chemicals for the oil extraction. And the mills must be licensed in order for the resulting oil to be legally sold. - Source: Internet
  • This is just about the hardest question of the lot. There are literally hundreds of different species of olive tree out there … or more precisely, hundreds of varieties of Oliva europa, the European Olive. - Source: Internet
  • The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3 lb 5 oz – 4 lb 14 oz) of oil per tree per year.[71] - Source: Internet
  • Commercially grown olives are either harvested in early autumn, while they are still green, or they are left on the tree until winter, by which time they turn purple. The green fruit has to undergo a chemical treatment process to remove the worst of the bitterness before being bottled in brine. Olives turn purple when fully ripe. They don’t need to be treated with chemicals, so you can pickle your ripe olives in brine to make your own homemade preserved black olives. - Source: Internet
  • Most people do not need increased humidity in their homes. Choose a dwarf olive variety if you want to grow one as a houseplant. Dwarf olives can reach a height of 6 feet, but they can be pruned to keep them smaller. These trees are sometimes grown as bonsai by gardeners. - Source: Internet
  • . Slide your tree out of the way and separate the roots gently. Add extra dirt to the container and plant the tree no deeper than was growing inside its original pot. Allow about an inch (2.54 cm) between both the soil as well as the container’s rim to allow for watering . Use a saucer below the jar to catch drips, and place this on some bricks so that the water drains quickly through the perforations. - Source: Internet
  • All this should be done before planting as it is so much easier when there are no trees in the way! Once planted the trees need to be protected against attack from rabbits, hares and kangaroos. The frequent storms and strong winds in the area mean the trees need to be firmly staked, and regularly checked to ensure the stakes are still doing their job. It is general practice to train the trees to a desired shape for harvesting, so allow 15 minutes a tree to shape them. 15 minutes doesn’t sound much, but 250 trees means over 60 hours! - Source: Internet
  • Lawrence, who has offered community milling days on his property for producing oil for home use only, further explained: “(Olive oil) presses are considered obsolete in the olive oil world. Centrifugal mills are now almost universal.” And while “cold pressed” is a customer valued label that people associate with literally pressing the fruit, the centrifugal mills are also considered a cold processing method when they’re operated properly. - Source: Internet
  • Keep an eye out for olive lace bugs. These are native Australian critters that suck sap from the underside of the leaves – they can completely defoliate the tree and eventually kill it. If seen, thoroughly spray the underside of the leaves with a product such as Eco-oil or pyrethrum. - Source: Internet
  • The South is singularly suited to grow olives in many cases because olives are warm-weather trees. In fact, these trees put on growth only when temperatures reach 70 degrees Fahrenheit in the spring. In the fall, when temperatures drop below 70 degrees, the olive tree sits passively, waiting for that magic number to appear again. - Source: Internet
  • To start from seed, you will need fresh, ripe green olives harvested directly from a tree. Break the flesh open and soak the olives in water to remove the seed from the flesh. Make a little nick to dent the pointed end of the seed coat with a sharp knife, then soak again for 24 hours in room temperature water. You can then plant it pointy-side up in a seed starting mix at twice the seed size in depth. Please note that seeds may not produce an exact clone of their parent olive trees. - Source: Internet
  • However, the climatic limitations are not serious and can be overcome with care and attention. As long as you do not have winter frosts below -8°C and have irrigation water available, you should be able to grow olives successfully in the Hunter Valley and possibly better than some Mediterranean countries. The trees do need a period of dormancy brought on by cold conditions (daily average below 12°C ) to trigger flowering. The trees do not like extreme cold and will die below -8°C and the requirement for a good watering during winter can be overcome with an effective irrigation system. - Source: Internet
  • The tree grows quickly in the first few years of its life. However, growth slows down as the tree matures. Various types of these trees are grown in all Mediterranean countries. It is also harvested in Australia, New Zealand, South America, South Africa, and the United States. Some popular types of olive tree include the following list: Arbequina, Mission, Gaeta, Kalamata, Nevadillo Blanco, and Bucida. - Source: Internet
  • Frost damage is a real concern for your olive trees. As stated earlier, there are temperatures that will damage or even kill trees. This is riskier for younger trees than older ones, as the older the tree is, the more it’s become adapted to your exact climate. Be careful to select trees that will work in your growing zone. - Source: Internet
  • The olive, botanical name Olea europaea, meaning ‘European olive’ in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as Olea europaea ‘Montra’, dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa.[2][3] Olea europaea is the type species for the genus Olea. - Source: Internet
  • Phytophthora root and crown rot can impact many types of fruit trees. Olives are particularly susceptible to this type of fungal rot. As it develops in overly-wet soils, the best way to prevent it from causing damage is to plant in well-draining soil. Avoid clay soils or other moisture-retentive growing media when planting an olive tree. - Source: Internet
  • Plenty! Initially, soil preparation could take 12 months, as many of the Hunter soils are clay-based and need to be improved before planting. The usual problems are acidity (add lime) and high salt levels (add gypsum). Some areas also have high Magnesium, Aluminium, Manganese and other imbalances. In addition, much of the area has low organic material levels so a cover crop (such as lupins, oats, rye, etc) to be grown and ploughed in should be considered. One very effective technique has been to plant the trees on raised mounds to aid drainage away from the roots. - Source: Internet
  • Applied to green, semiripe, or ripe olives. Olives are soaked in salt water for 24-48 hours. Then they are slightly crushed with a rock to hasten the fermentation process. The olives are stored for a period of up to a year in a container with salt water, lemon juice, lemon peels, laurel and olive leaves, and rosemary. Some recipes may contain white vinegar or olive oil. - Source: Internet
  • These trees can survive on poor, low-nutrient soils, providing they are well-drained. However, they will produce better fruit if planted in well-drained, fertile soil. If you’re growing in pots, use a top-quality potting mix. - Source: Internet
  • Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree, it is likely to die. Voles and mice also do damage by eating the roots of olives. At the northern edge of their cultivation zone, for instance in northern Italy, or southern France and Switzerland, olive trees suffer occasionally from frost.[116] Gales and long-continued rains during the gathering season also cause damage. - Source: Internet
  • A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[115] - Source: Internet
  • Whatever your reason for growing olive trees, these evergreen perennials have something for everyone. You can grow it for its precious olive oil, to pickle and preserve its fruits, or simply as an ornamental tree known for its low maintenance and longevity. Not to mention that it’s one of the easiest trees to grow in your garden. So what are the prerequisites of growing olive trees in your garden? And how can you care for it so you’ll get a good harvest every year? In this guide, you’ll find the answers to these questions along with the best ways to harvest and store olives. - Source: Internet
  • The cultivated olive seems to have coexisted with humans for about 5,000 to 6,000 years, going back to the early Bronze Age (3150 to 1200 BC). For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor.[34] Its origin can be traced to the Levant based on written tablets, olive pits, and wood fragments found in ancient tombs.[34][35] As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[36] - Source: Internet
  • Young saplings have greater watering needs than established trees. For ideal growth, water young plants well at least 2 to 3 times every week during their first summer. Keep the ground moist at the root level for best results. - Source: Internet
  • Only a handful of olive varieties can be used to cross-pollinate. ‘Pendolino’ olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollinators include ‘Leccino’ and ‘Maurino’. ‘Pendolino’ olive trees are used extensively as pollinizers in large olive tree groves. - Source: Internet
  • Well-ripened fruit will fall from the tree with a light shake of the branches. Green fruit may require more vigorous shaking or handpicking. If harvesting for the fruit itself, handpicking is best as the fruit can bruise easily. - Source: Internet
  • Mission: A popular variety in California, the relatively large fruits are mainly for eating not making oil. Once cured in brine, the fruits become sweet and are good as a snack. Not for indoor growing, the average tree reaches 30 feet when mature and has USDA hardiness zones between 7 and 10. - Source: Internet
  • In situations where extreme cold has damaged or killed the olive tree, the rootstock can survive and produce new shoots which in turn become new trees. In this way, olive trees can regenerate themselves. In Tuscany in 1985, a very severe frost destroyed many productive and aged olive trees and ruined many farmers’ livelihoods. However, new shoots appeared in the spring and, once the dead wood was removed, became the basis for new fruit-producing trees. - Source: Internet
  • The olive tree and olive oil are mentioned seven times in the Quran,[63] and the olive is praised as a precious fruit. Olive tree and olive oil health benefits have been propounded in prophetic medicine. Muhammad is reported to have said: “Take oil of olive and massage with it – it is a blessed tree” (Sunan al-Darimi, 69:103). Olives are substitutes for dates (if not available) during Ramadan fasting, and olive tree leaves are used as incense in some Muslim Mediterranean countries.[64] - Source: Internet
  • According to California Rare Fruit Growers (CRFG), olive trees are mostly wind pollinated and many varieties are self-pollinating. However, CRFG also states that even self-pollinating cultivars might do better with a pollinator, and compatible pollinators need to be chosen for that purpose. As well, Lawrence states he believes all olives grown in his cooler weather need cross pollination. - Source: Internet
  • Olive trees require a Mediterranean-like climate to survive. They need a long, hot summer and a cool, not frigid, winter. A mature tree can survive temperatures down to 15 degrees Fahrenheit for a limited amount of time; sustained cold below 15 degrees can be fatal. - Source: Internet
  • Although there are very inexpensive small hand cranked wheat grinders and tabletop apple juicers, equipment for home olive oil production is a little more involved. Homesteaders who just want oil for their own use and who live too far from a mill can purchase hobby sized presses from olive wholesalers such as Olive Oil Source which has a warehouse in California. Their hobby press is priced at just under $3000 (not including shipping or taxes). Or, smaller producers can search online for “making olive oil at home” where people share how they put together their own presses and show the process they go through to extract oil for their own use. - Source: Internet
  • Olive knot is a bacterial disease spread easily into plant tissues during periods of excessively wet weather. It causes galls to develop on branches or even young olive tree trunks. The galls can cause girdling, preventing moisture from flowing through the wood and causing dieback. It is difficult to control, and may require a trained arborist’s assistance to treat with appropriate bactericides. Reduce the chances of olive knot on your olive tree by sterilizing between pruning cuts, avoiding freeze cracking of branches, or other open wounds to your tree. - Source: Internet
Olive Tree Growing Zones - Cold Hardy Olive Tree Zone 7 To get you started, here are some pointers to consider when searching for information regarding Kalamata Olive Tree Seeds: - Do some research to find Cold Hardy Olive Tree Zone 7-related information from reputable sources. This may include professional journalists, as well as online libraries and other websites. - When looking for information regarding Mission Olive Tree, it is crucial to be aware of the various types of sources that can be found through electronic media. Some examples of these types of sites include Google and YouTube. There is also the possibility of obtaining information about olive tree growing zones australia from various social media sites, such as Facebook and Twitter. This is another another potential source.

Video | Olive Tree Growing Zones

Reading and doing research on the authenticity of each source are both essential if you want to discover the greatest information there is about Olive. Your understanding of Cold Hardy Olive Tree Zone 7 will be improved by watching the many videos on Olive Farming In Australia that are included in this page. These films come from a variety of different sources. Finding knowledge on a wide range of subjects is made much simpler by making use of the internet as a resource.

## Here are some crucial points concerning Olive Farming In Australia:
  • Olive Tree Growing Zones
  • Olive Tree Growing Zones Australia
  • Olive Tree Hardiness Zone
  • Kalamata Olive Tree Growing Zone
  • Olive Tree Growing Zone 5
Olive Tree Growing Zones - Where Are Olives Grown In Europe

You won’t have any trouble finding the information you’re looking for because there are so many websites and forums on the subject of Olive Tree Hardiness Zone 7. When it comes to obtaining information on Growing Olive Trees In Pots Australia, the majority of individuals are more accustomed to using a different route. It enables a more in-depth look at the information regarding Mission Olive Tree’s content and how it may be used, which is really helpful. Olive Tree Growing Zones - Cold Hardy Olive Tree Zone 8

strategies to design information displays that are both aesthetically pleasing and functional that pertain to olive tree growing regions. They are useful in commercial and marketing settings, and they can also be put to use to convey information on Cold Hardy Olive Tree Zone 8. As a result, we also supply some photos pertaining to Cold Hardy Olive Tree Zone 7.

In summary, this article offers a comprehensive analysis of Olive Tree Hardiness Zone 7. In addition, olive tree growing zone 8b and Best Olive Tree For Pots are mentioned here as a comparison of your knowledge regarding Cold Hardy Olive Trees Zone 6.