Grown from a seed I brought from Sicily and planted in 2023. Has been growing well and in its position but I was hoping to get some input about pruning. I’d like to get a single trunk open canopy eventually when and where should I prune?

Not sure what species olive tree this is. I’m in Bluffton South Carolina. Thank you!

Location:Tunisia (Mediterranean climate)

Soil: Very rocky, shallow, and well-draining (not waterlogged—standing water in photo is temporary surface runoff).

Tree Age: Approx. 25+ years old, variety unknown.

Noticed this large, irregular, woody protrusion completely encircling the crown/root collar. It is hard as rock, heavily fissured, and brown/orange in color. The canopy looks surprisingly healthy, but I'm concerned about the structural integrity of the graft union and future vascular flow.

Like all cool sexy people, I’m obsessively preoccupied with botulism and other food borne illnesses. But I LOVE a blue cheese olive in a dirty martini. I generally toss the jar a week after opening out of an abundance of caution. This often means wasting an unfortunate number of blue cheese olives, because I can only drink so many martinis (skill issue, I know). But I’m curious where everyone else’s risk tolerance lies. If you have any hard science to back up your stance, even better. TIA!

As someone who has eaten probably 50+ jars of Mezzetta's spanish queen olives and Trader Joe's lemon stuffed, this is probably ranked #1 for me now.

Perfectly salty and savory.

I should have bought more on sale.

First olive tree and first harvest. Are they supposed to be wrinkly like that? All the olives on the tree get dark spots unevenly?

Now i wonder how the front of the dress looks like

I find that the first 5 or so are nice but then anything above that the taste just instantly becomes unbearably bitter and off-putting.

I wanted to share with you what it's like harvesting Olives for EVOO in a cool climate like Tasmania!

Hola a todos los amantes de las aceitunas 👋

Quería presentaros una variedad que quizás no todos conozcáis: la aceituna Aloreña, originaria de la comarca de Málaga, en el sur de España.

Lo que la hace verdaderamente única es que es una de las pocas variedades que no necesita tratamiento con sosa para eliminar el amargor. Esto es posible porque contiene muy poca oleouropeína, el glucósido responsable de ese sabor amargo tan característico en otras variedades. Simplemente se cura en salmuera natural.

Su forma es redondeada y preciosa, casi como una manzanita, con hueso flotante y una textura increíblemente crujiente. Se presenta partida y aliñada con ajo, pimiento rojo, tomillo e hinojo, lo que le da un sabor fresco y aromático muy especial.

¿La habéis probado alguna vez? ¿Qué os parece este tipo de preparación tradicional sin sosa? ¡Me encantaría conocer vuestra opinión! 😊

I used a YouTube video last year that involved a simple rinse, then prick skins, pack into jars, then cover with brine, slice of lemon and top with Olive oil then seal. No need to keep replacing brine. Worked a treat and they were beautiful after 3 or 4 months. Was trying to find recipe again to check brine concentration. Has anyone here gone down this path?

It was $17AUD which seems a good price with everything costing so much these days. The commercial operation near me is Pukara estate, they have a website and excellent products and I’ll always give a shoutout to a local independent business. If you’ve not seen I’ve commercial olive plantations look quite stunning. If this goes well over the next few months I’ll probably get a non dwarf for the front yard.

I’m trying to learn more about the history of olives, the growing process and anything else I can learn about the different varieties. Anyone know any good docs or videos to watch with some good info?

I have a very small olive tree, (it's just over a metre tall now) and last year it produced about two dozen olives - which I thought was pretty amazing, given its size.

I decided to try brining them, and searched out recipes... I bought wine vinegar from an online Greek shop, followed directions about swilling them about and kept an eye on them throughout the winter. (I know... should have taken them out sooner, but our landlord decided to sell our house and in the stress of house-hunting and moving, I sort of forgot about them.)

After we'd moved and were somewhat settled, we had family round to see the new place and I drained, oiled and flavoured my olive harvest. 😄(Everyone was instructed to not take any more than three each.) I think they turned out okay... perhaps a bit too vinegary, thanks to being left in the brine too long - but not bad for a first attempt!

I'm very proud of my little tree for producing so well - if the flowers it has on it this year are any indication, I might even get three dozen off of it come autumn.

The tree was good until January 2026 when I noticed the leaves started turning. The pot was not draining well. I drilled holes in the pot and drained the excess water, then stopped watering until March. It sat under a 200 watt full spectrum grow light 14 hours a day from October to May then outside in full daylight. Re-potted with soil, gravel, sand. The branches are flexible and slightly green. Is there hope for this olive tree. Thanks in advance.

These are the tastiest, and I brought a case back to the US, but I ate them all. Does anyone know how I can get these in the US?

started eating olives heavily this week. Likely going to need a 5 gallon drum of olives at this rate

HEB keeps putting these on BOGO and I cannot stop buying them. I don't even late night snack anymore, I just bring a jar of these to bed with me. The other morning I woke up and polished off the last two before even getting out of bed. They are so big and plump and firm and the perfect briney-ness. I don't even like bleu cheese and I love them.