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Olive 'Kalamata'

Olea europaea 'Kalamata'

Olive (Eng.), Olyf (Afr.)

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Olives are hardy evergreen trees with narrow grey-green leaves. White flowers produce small round to oval black fruit with a single pip. Kalamata olives are slightly elongated with a pointed 'tail' and is generally cultivated as a table olive. Harvest them green or later when black. Uses: Culinary

Planning

Difficulty
Moderate
Fruiting time
Autumn

Harvesting

Kalamata olives are picked when green or fully ripe and black. They should be handled with care as they bruise easily.

Propagation

Special features

Geography

Origin
Greece Peloponnese
Natural climate
Mediterranean

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Edible
Fruits
Notes
Culinary

Personality

Family
Oleaceae
Flower colour
White
Scent
None

Problems

The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly.

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