History/general species info: This hardy olive cultivar originated in the 17th century Spanish village of Arbeca.
Characteristics: Evergreen, slow growing with dramatic gray-green foliage color, and an attractive dark brown bark. Probably the most planted cultivar in Texas to date. The fruit is quite small but the trees tend to produce fruit which yields oil that is very sweet with a delicate almond overtone. The fruit could be brined as well. Easy care. Edible. Waterwise. Year-round interest.
Flower: yes; white, yellow
Planting / Care: Thrives in most average, slightly alkaline, well-drained soils, but highly adaptable. Olive trees have fairly shallow root systems so they do not need a deep soil, but the soils must be well-drained. Can be grown indoors as a small tree as long as it is in a sunny spot that gets at least 6 hours of sunlight. Indoor olive trees are not picky on the potting soil as long as it is well draining. Usually, succulent and cactus potting soil will work wonders for your indoor plants. You can add Perlite to increase aeration and provide the roots with plenty of room to grow. Water needs: deeply and regularly during the first few growing seasons to establish an extensive root system. Once established, reduce frequency; tolerates drought. Shelter young plants from winter extremes. Choose a location outdoors for the tree having at least 6 hours of full sun and plant in well-draining, loamy to gritty potting soil. Once established, water occasionally; more in extreme heat or containers.
Fertilizer: In the early spring apply a slow release fertilizer to stimulate growth and fruit production This is especially important as a young tree when the roots are establishing. The growth rate of this olive tree is up to 1 foot per year.