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This variety is revered as both a table olive – for its mild, buttery and lightly fruity flavor – as well as an oil olive for its high oil concentration. Tasty fruit and gorgeous gray-green foliage will evoke the rolling Spanish landscapes where this variety is widely grown. The olives change color during the ripening process, going from a light green to pink before finally becoming a brown to purple shade.


  • Chemlali (Zones 7-10)
  • Leccino (Zones 8-9)
  • Manzanillo (Zones 8-10)
  • Coratina (Zones 8-11)
  • Arbequina (Zones 8b-11)

Care Instructions

Olive trees prefer to be planted in well-drained soil in a sunny area of the landscape. The olive tree is an evergreen that flourishes in hot dry areas, and as such, will not do well in wet, winter soil. The plant will need water every day, especially during the summer months throughout its first year. Once established, the olive tree is drought-tolerant. We recommend keeping your plant potted so that it can be brought indoors when temperatures drop below 30°F.


Olive Recipe

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Marinated Olives



1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

5 bay leaves

2 large garlic cloves, peeled + thinly sliced

1 lemon for rinds

1 tablespoon chopped thyme leaves

1 teaspoon chopped rosemary

1/2 teaspoon fennel seeds

2 cups olives



1. In a small saucepan, combine olive oil, red wine vinegar, bay leaves, + garlic cloves. Place over low heat until ingredients are warm.

2. Remove from heat + stir in lemon rinds, thyme leaves, rosemary + fennel seeds.

3. Place the olives in a wide mouthed jar + pour in the olive mixture. Shake the jar to coat the olives.

4. Refrigerate for 2 hours.