A number of olive tree varieties are commercially grown in the United States.
Olive tree (Olea europaea L.) is an evergreen tree native to the Mediterranean, Africa and Central Asia. In the United States, nearly all commercial production of olives is done in the California Central Valley. Most olive trees do best in areas with a mild winter and need about 200 hours of cold temperatures below 45 degrees Fahrenheit for optimal fruit set. Young trees can be killed at temperatures below 22 degrees Fahrenheit, while mature olive trees can survive at temperatures above 15 degrees Fahrenheit, although some branch dieback may occur. A number of olive trees are popularly grown in the United States. Does this Spark an idea?
Ascolano
The Ascolano olive tree is considered one of the most popular olive tree varieties planted in the U.S. by the California Rare Fruit Growers site. These heavy-bearing trees produce one of the most used commercial varieties of olives that are very large and light green with small pits. Ascolano olives are only mildly bitter and are well suited for making pickles. The Ascolano olive tree is a native of Italy and develops a dense mature crown with slightly drooping branches and bright green, elliptical, regular foliage.
Mission
Mission olive trees produce oval, medium-sized fruit. The immature fruit is dark purple and gradually turns to black as it matures. Freestone mission olives have a very bitter, firm flesh that have a long ripening time. Mission olives are among the most used in the production of cold-pressed olive oil in California. The variety is also among the cold hardy varieties of olives grown in the U.S. Mission trees are natives of the U.S., derived from a tree that was left in California by the Spanish monks in the 1700s. The self-fertile tree has an upright, vigorous habit and grows to a mature height of 35 feet.
Manzanillo
The California Rare Fruit Growers website lists Manzanillo as the top commercially grown variety in the U.S. The rounded-oval fruit is large in size with a dark blue-black color. The olives are well resistant to bruising and mature early. Manzanillo olives produce a rich flavor when pickled and are very high in oil content. The trees are productive and vigorous in growth. The variety is a native of Spain, and the self-fertile trees are popular for their high resistance to cold and weather fluctuations.
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