• The growth process of an olive tree takes more than 10 years. 
• If properly cared for, olive trees can exceed a millennium of productive life.

Beginnings of Olive Cultivation 

The olive tree is perhaps the most characteristic tree of the Iberian Peninsula. The long rows of this tree are the most common feature of the Spanish landscape, the world’s leading producer of olive oil. So much so that the olive tree is considered a symbol of Iberian and Mediterranean culture due, among other things, to its importance in the Mediterranean diet.

Although it is not known for certain, some experts claim the presence of wild olives (acebuches) in Spain for millennia before the birth of Christ. Others, however, point to the Roman occupation of the Peninsula as the start of olive cultivation in Spanish territory. Considering how long a specimen of Olea europaea, the scientific name of the olive tree, can live, it would be possible for those first plantations to still be productive today.

The discipline that studies the growth of a species in relation to climatic factors is known as phenology. This science also establishes the different stages of tree maturation. It is known that the olive tree can live up to 2,000 years depending on various factors, although its growth can be divided into different stages. Although it takes a long time to begin producing its first fruits, approximately between five and seven years, it compensates with impressive longevity.

Growth Process of an Olive Tree 

Once the tree reaches an adequate stage of maturity, its annual cycle begins with budding, in late winter. At this point, buds begin to appear on the branches, which can later develop into either vegetative shoots (new stems with leaves) or floral shoots, which emerge in mid-spring as part of the olive tree’s reproductive process.

Once the olive tree is fertilized, the flowers detach from the branch, giving way to the emergence and growth of olives. At this point, the tree prepares and accumulates water to endure the summer and grow its fruits in the meantime. It’s also during this time that the olive stone hardens, which will partly determine the final size of the fruit.

After the high temperatures of summer, a stage known as “veraison” begins, which involves the change in color of the fruit. This moment, generally at the beginning of September, is used to harvest the varieties of olives most suitable for table use while still green. The elimination of chlorophyll is what finally causes the color of the fruit to change to darker shades, so the harvest of olives for oil will have to wait a little longer.

Once veraison ends, the fruits are ripe enough to be harvested, containing an optimal amount of juice inside. Farmers must be astute when picking the fruit, as it will lose properties as days go by. However, leaving the fruit on the branch for more or less time once veraison has ended can influence its final flavor. Once the fruit is harvested, the tree enters a resting period during which it prepares to start the cycle again in late winter.

Factors Influencing the Growth Process of an Olive Tree

It can be said that no two olive trees are alike, so each has different maturation times depending on various factors. These factors, like with any tree, are mainly related to climate and the care given by farmers. The treatment it receives from the farmer is crucial in extending the productive life of an olive tree.

Although the olive tree is quite suited to warm and dry climates, it also needs a minimum amount of water to survive. That’s why drought severely affects it and can lead to low production. However, wet soils with high water retention, such as clay soils, can also be harmful to the olive tree and cause its death due to what is known as waterlogging.

The wide variety of olive trees present in the Iberian Peninsula makes this another factor to consider when assessing the tree’s growth, as some species are better suited to certain territories and conditions. Finally, it should be understood that just as no two olive trees are the same, no two years are the same either, as the olive tree is a species that alternates years of high production with “rest” years due to a phenomenon known as alternate bearing.