Olive cultivation conditions and regional natural climate conditions

Olive Growing Conditions

Olive trees prefer a warm environment and bear good fruit under relatively high temperatures during the growing season. The annual average temperature is above 20 degrees. They are not resistant to low temperatures and grow best in winter temperature areas. They can generally tolerate short periods of temperatures below -3 degrees, but severe frost damage will occur when the temperature drops below 4 degrees.

Olive Growing Climate

The olive tree can only bloom and bear fruit normally when the ambient temperature is above 0 degrees. During the physiological differentiation period of olive flower buds, a relatively low temperature is required, generally around minus 3 degrees. Generally speaking, the lowest temperature in winter cannot be lower than minus 7 degrees to minus 12 degrees.

Olive growing regions

Olive trees are best planted on slopes, mainly because of their better drainage, sunlight and heat conditions. However, the slope should generally not exceed 25 degrees. They are best planted in fertile, loose, well-drained areas that are sheltered from the wind and face the sun.

Olives are native to southern China and are cultivated in Fujian, Taiwan, Guangdong, Guangxi, Yunnan and other regions of China. Fujian Province of my country has a large planting area. Olives are also distributed in parts of Sichuan, Zhejiang, Taiwan and other regions. In addition, they are also cultivated in Myanmar, India, Vietnam, Laos, Cambodia, Thailand and Malaysia.

Olive Planting Time

If olives are propagated by sowing, it is best to do it after the Qingming Festival. If they are seedlings in nutrient bags, they can be planted in the other three seasons except winter.

Benefits of Olive Planting

The economic benefits of olives are relatively good, with the income per acre being between 5,000 and 30,000. However, it is necessary to choose a suitable planting environment and not to plant blindly. Moreover, after the olive fruits are harvested, they must be pressed immediately, and the interval time should not exceed about 12 hours, otherwise the quality of the oil will deteriorate.