Oregon Olive Trees™

Oregon Olives 

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Oregon Olives

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Oregon Olive Trees

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Introduction

Planting

Growing

Cultivars

Cultivar: Manzanillo (origin - Spain)

 

Information from the ARS-GRIN database:

 

“Information on this variety from Bulletin 720, Olive Varieties in California, by Hartman and Papaioannou, California Agricultural Experiment Station, University of California, Berkeley, February 1951: Manzanillo is a native of Spain, where for many years it has been grown as one of the leading table varieties. Large quantities are now grown and processed there in brine for export as fermented-green olives. This variety can also be found in Portugal, France, Italy, Palestine, Australia, Argentina, and Chile. In 1875 it was brought to California from Spain and was soon found to be one of the best varieties imported from the Mediterranean countries about that time. Typically, Manzanillo trees are about 15 to 30 feet tall at maturity and if not crowded, have a spreading habit of growth. Manzanillo is more susceptible to olive knot than Mission, but less so than Sevillano. It is quite resistant to peacock spot. It is just as susceptible to attacks by the scale insects as the other major varieties. Its tendency toward regular bearing is one of the most important advantages of Manzanillo. It is probably the most regular bearer of all the commercial varieties except Barouni. The fruit usually matures in October or early November - sufficiently early to permit harvesting for pickling before danger of frost. The harvest generally follows that of Ascolano but precedes that of Sevillano and Mission. This variety is adaptable to several processing methods. The fruit is normally borne singly - rarely in twos or threes - on variably sized (short or long) peduncles. It is medium in size, tough in texture, and uniform in shape - a slight or broad oval. The base is round or hollow, often slightly depressed on two sides; the stem-end cavity is prominent, and the apex round. The surface is spotted regularly with tiny, whitish lenticels. These become less pronounced towards maturity, when the fruit becomes velvet-black. (See Bulletin 720 for more information).”

 

Manzanillo is used for all styles of table olives, and milled for oil.  It is reputed to be sensitive to lye processing; store for two or three days before lye processing to prevent blistering, peeling, and sloughing of the skin.  Typically picked in California after Ascolana, Barouni and Sevillana, but before Mission. 

 

Freestone.

 

Manzanillo is also known in California to be more cold sensitive than most cultivars, and it would appear the same is true here.  All our Manzanillo were totally defoliated by the December 2008 storms.  Most but not all are re-sprouting from the base, but the entire top growth has been lost.

 

Reken Estate; 06/11/09

All commercial olive trees are clones, and there are undoubtedly different clones of all.  Here is DOLE0049 from the NCGR; it did come through the harsh December 2008 storms and is doing fine.

 

10/03/09:

DOLE0049 from the NCGR was more affected by the 2010 winter than other Manzanillo clones; see specifically Oueslati.

 

10/03/09: