Olive Tree Arbequina

A variety of the Olive tree widely cultivated in Spain. Variety of olive typical in Catalonia which produces a fruity oil, between greenish and yellow, with aromas of apples and fresh soft and sweet almonds.

This variety of Olive tree is very resistant to cold, little resistant to limestone soils, has a high production yield and the fruit is smaller than the other Spanish varieties. The olives are edible and used to produce an olive oil a bit fruity, bitter and spicy.

Method of production: the system of propagation by rooting of semi-woody cuttings under nebulisation is used.

Dig a hole at least two or three times as wide and deep as the root ball. Take out the plant from the container and loosen roots to allow them to spread out in all direction. Cut possible broken roots. Mix the soil extracted with a substrate and fill part of the hole with the mixture obtained. Place the plant in the hole and cover with the remaining mixture. Compact the soil around the plant and water thoroughly.