The olive tree has been cultivated since the fourth millennium BC, as numerous archaeological investigations in the Mediterranean prove. The crop was (and still is) of great economic importance for the very different regions. It is estimated that there are over 1000 different types of olives, many of which are only locally - i.e. limited to individual villages - widespread.

Distinction between table and oil olives

As a rule, olives are differentiated according to table and oil varieties. Table olives are intended for consumption and have the smallest possible pit, while oil varieties are bred for high oil content. However, all varieties ripen black, the green olives are only harvested before they are fully ripe. Olives grow throughout the Mediterranean, but also in California, Argentina, South Africa and Australia. The plant prefers a dry, Mediterranean climate that is neither too cold nor too hot.

Spanish olive varieties

Spain is by far the largest producer of olives, around 200 to 250 different types of olives are known from this region alone.

The main Spanish varieties

  • Arbequina
  • Gordal
  • Hojiblanca
  • Manzanilla
  • picual

The most important edible olives include Gordal, Hojiblanca and Manzanilla olives. Oil fruits of the "Gordal" variety are also sold in the trade as "Queen Olive" or "Jumbo Olive" due to their size and mild taste. Manzanilla olives are also very large, as their name (“little apple”) indicates. Olives of the "Hojiblanca" variety come from sun-drenched Andalusia and should not be missing from any tapas platter there.

Italian olive varieties

There is an even greater variety of varieties than in Spain in Italy, where an estimated 440 different olives are known. They differ in appearance, size and taste. In Sicily, for example, "Frantoio", "Leccio" or "Cipressino" are grown. In contrast, “Taggiasca” is at home in the north-west Italian coastal region of Liguria. The variety is characterized by a fine olive scent with a mild fruit aroma. The aftertaste of almonds and pine nuts is also mild. The olive varieties “Coratina” and “Ogliorola” come from the Apulia region.

Greek olive varieties

Greece is not only considered the home of democracy, but also the country of origin of the cultivated oil fruit. Many millennia ago, the Sumerians presumably brought the wild olive to the Mediterranean region, while the Greeks cultivated the oil fruit into a high-yield crop. Even today there are around 20 million olive trees on the island of Crete alone. Popular Greek olive varieties are the very aromatic Kalamata, Konservolia and the Koroneiki oil variety, whose oil has a delicate, harmonious fragrance and a light lemon aroma.

Other growing areas

The "Cailletier" type of oil comes from the south of France, and its oil has a fresh, fine nutty taste. Like Aglandou, it is self-pollinating. Incidentally, "Aglandou" tolerates light frost very well. The "Edremit" and "Gemlik" varieties, which are mainly processed into oil, come from Turkey. Other olive varieties come from North Africa, with Tunisia in particular being one of the largest producers outside the European Union, from Croatia, Syria and Israel. The plantings located outside the Mediterranean region are not native varieties, but only exports.

tips and tricks

In addition to the listed oil and edible olives, there are numerous wild species and subspecies. The wild olive tree, also known as oleaster (Olea europaea ssp. Sylvestris), is particularly suitable for growing a bonsai olive. This tree or shrub has a picturesque, gnarled appearance.

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Trees