A symbol of peace and rebirth, the olive tree is a plant that grows abundantly in our country, typical of the Mediterranean regions. From its fruits, the olives, one of the best and most versatile products in the world is obtained: extra virgin olive oil. We Italians are great producers of it, so much so that this precious green gold is undoubtedly one of the excellences of our territory. Do you also want to grow olive trees? Don’t worry: it’s easier than it sounds. But you have to pay attention to the pruning, which is perhaps the trickiest moment. Let’s see how to do it.

Index

• Olive tree, the characteristics of the plant
• When to prune the olive tree
• How to prune the olive tree
  • Farm Size
  • Production size

Olive tree, the characteristics of the plant

The olive tree (scientifically called Olea europaea) is a fruit tree belonging to the Oleaceae family – which includes shrubs and ornamental plants such as ash and jasmine. Its origins are uncertain: it is believed to have roots in Asia Minor, where the wild olive tree has grown spontaneously in lush forests since ancient times. The plant then found its spread in Greece and, subsequently, throughout the Mediterranean region , where it is now cultivated for food purposes (both for the consumption of olives and for the production of extra virgin olive oil).

It is a slow-growing evergreen tree, given that its fruiting does not begin until 3/4 years after planting and reaches its peak after at least 9/10 years. It is also very perennial because, under ideal climatic conditions, it can live for more than a thousand years. Its leaves are lanceolate, silvery-white on the underside (where they have thick hairs) and intense dark green on top. Towards the end of spring, the plant blooms: it is a riot of small white flowers, which offers a magnificent spectacle.

The fruit is a fleshy drupe called olive: there are many varieties, all rich in interesting nutritional properties. In general, in fact, olives provide significant amounts of omega 3 and omega 6 fatty acids, useful for cardiovascular health, and antioxidants, which reduce the risk of developing many diseases. From the pressure of the fruit, extra virgin olive oil is obtained : used as a condiment, it is the basis of the famous Mediterranean diet and flavors any dish, providing valuable nutrients to the body.

When to prune the olive tree

In olive cultivation , pruning is one of the most important operations. It is therefore essential to know how and when to carry it out: each intervention must aim at the well-being of the plant, and must be carried out in the best way. Let’s first see when is the right time to proceed with pruning. It must be said right away that there is no general rule that is good for every olive grove: times change depending on the climate and the geographical region in which you are located. However, it is possible to identify in principle the best months to make the cuts.

A first intervention, called dry pruning, should be carried out between the end of winter and the beginning of spring (i.e. between February and April). This is the main operation, which must be carried out when the plant is in vegetative rest, before a new flowering. In warmer regions, pruning can be brought forward to January or February, while in northern Italy it is better to wait until April or May: the olive tree is indeed a very resistant plant, but it fears the cold and its cuts could expose it. disease, if it is carried out in unfavourable climatic conditions.

If necessary, you can then carry out a second pruning (called green pruning) during the summer season: however, this intervention should be reduced to the minimum necessary. Its purpose is to remove all dead or seriously diseased branches, but also to remove suckers and suckers, which could damage the plant and its harvest. What should be avoided at all costs, however, is early pruning, i.e. in November and December, as it could wake up the tree during its resting phase.

How to prune the olive tree

We have seen when to prune the olive tree, all that remains is to find out what are the most useful techniques for making the cuts. First of all, it must be remembered that each “scar” exposes the plant to possible diseases: this is why it is important that you use clean and well-maintained tools, in excellent maintenance. You will also have to be careful never to damage the bark that protects the plant from pests and fungi. As for the type of cuts to be made, these differ according to the age of the olive tree.

Farm Size

In the first years after planting the plant, it is important to intervene with periodic cuts that give it the right shape. This type of operation is called trellis pruning, and is usually carried out until the third or fourth year of the olive tree’s life. How do you practice? First, immediately after planting your plant, cut the stem back to about 60/70 cm from the ground. This is where the main branches will come from : select three or four of the most robust and vigorous, eliminating the weakest ones that would only steal precious nutrients from the tree.

In the years following the first one, your olive tree will gradually take the shape you have chosen. At this time of its life, the plant develops a lush crown that must be controlled, to prevent the branches from intertwining or coming out of the shape of the tree. When pruning the farm, cuts must therefore be reduced to a minimum. Once you have defined the basic structure of the olive tree, all you have to do is remove the suckers and suckers, i.e. the vertical branches that land on the trunk or on the branches.

Production size

Around the fourth year of life, the olive tree begins to bear fruit. It is at this stage that regular pruning begins, carried out at the end of winter (or in spring, depending on the geographical area). This is called production pruning: the cuts are no longer intended to give shape to the plant, but to make it as fruitful as possible. To do this, you’ll first need to make sure that the foliage continues to grow abundantly, while maintaining the right balance.

So go and remove the branches that cross each other and those that remain in the shade forever: they are not productive, but they still take away nutrients from the rest of the plant. This way, you will allow sunlight and air to circulate well inside the foliage, invigorating the olive tree. It is also important to reduce overproduction, which could give rise to the phenomenon of alternation (i.e. a year particularly rich in olives, followed by a very bad season).