How and when to prune the olive tree: the trick to multiply the branches
Pruning the olive tree is a very delicate but essential operation, if you want to have a good harvest: here are all the techniques to know absolutely
A symbol of peace and rebirth, the olive tree is a plant that grows exuberantly in our country , being typical of Mediterranean areas. From its fruits, olives, one of the best and most versatile products in the world is obtained: extra virgin olive oil. We Italians are great producers, so much so that this precious green gold is undoubtedly one of the excellences of our territory. Do you want to grow some olive trees too? No fear: it’s easier than it seems. But we must pay attention to pruning , which is perhaps the most delicate moment. Let’s see how to do it.
Olive tree, the characteristics of the plant
The olive tree (scientifically called Olea europaea ) is a fruit tree belonging to the Oleaceae family, which includes shrubs and ornamental plants such as ash and jasmine. Its origins are uncertain: it is believed to have roots in Asia Minor, where the wild olive tree has grown wild in lush forests since ancient times. The plant then spread in Greece and, later, throughout the Mediterranean area , where it is now cultivated for food purposes (both for the consumption of olives and for the production of extra virgin olive oil).
It is an evergreen tree with slow growth, since its fruiting begins only 3/4 years after planting and reaches its peak after at least 9/10 years. It is also very long-lived, since, under ideal climatic conditions, it can live more than a thousand years. Its leaves are lanceolate, silvery white on the bottom page (where they have thick down) and intense dark green on the top. Towards the end of spring, the plant blooms : it is a riot of small white flowers, which offers a wonderful spectacle.
The fruit is a fleshy drupe called olive: there are many varieties , all rich in interesting nutritional properties. In general, in fact, olives provide significant amounts of omega 3 and omega 6 fatty acids, useful for cardiovascular health, and antioxidants, which reduce the risk of developing many diseases. By pressing the fruits, extra virgin olive oil is obtained: used as a condiment, it is the basis of the famous Mediterranean Diet and flavors any dish, providing precious nutrients to the body.
When to prune the olive tree
In olive groves , pruning is one of the most important operations. Therefore, it is essential to know how and when to do it: each intervention must be aimed at the well-being of the plant, and must be practiced in the best way. Let’s first see what is the right time to prune. It must be said immediately that there is no general rule that suits all olive groves : times change depending on the climate and the geographical region in which you are located. However, the best months to make cuts can be identified in principle.
A first intervention, called dry pruning , must be carried out between the end of winter and the beginning of spring (that is, between the months of February and April). It is the main operation, which must be carried out when the plant is in vegetative rest, before new flowering. In warmer regions, pruning can be anticipated in January or February, while in northern Italy it is better to wait until April or May: the olive tree is in fact a very resistant plant, but it fears that the cold and its cuts can expose it to diseases, if carried out in unfavorable climatic conditions.
If necessary, you can carry out a second pruning (called green pruning ) during the summer season: however, this intervention should be reduced to the minimum necessary. Its purpose is to remove any dead or seriously diseased branches, but also to remove suckers and shoots, which could damage the plant and its crop. What you should absolutely avoid is pruning early, or in the months of November and December, because it could wake up the tree during its dormant phase.
We have seen when to prune the olive tree, now we only have to find out what are the most useful techniques to make the cuts. First of all, it must be remembered that each “scar” exposes the plant to possible diseases: for this reason it is important that you use clean and well-protected tools, in excellent condition. You will also have to be careful to never ruin the bark, which protects the plant from pests and fungi. As for the type of cuts to be made , these differ depending on the age of the olive tree.
Breeding pruning
In the first years after planting the plant, it is important to intervene with periodic cuts that give it the correct shape. This type of operation is called breeding pruning , and is usually carried out until the third or fourth year of the olive tree’s life. As practiced? First of all, immediately after planting your plant, cut the rod about 60/70 cm from the ground. It is from this that the main branches will be born : select three or four of the most robust and vigorous, eliminating the weakest ones that would only subtract precious nutrients from the tree.
In the years following the first, your olive tree will gradually take on the shape you have chosen . In this period of its life, the plant develops lush foliage that you will have to keep under control, to prevent the branches from intertwining with each other or coming out of the shape of the tree. During pruning, then, cuts should be kept to a minimum. After establishing the basic structure of the olive tree, you will only have to eliminate the shoots and shoots , or the vertical branches that arise on the trunk or branches.
Production pruning
Around the fourth year of life, the olive tree begins to bear fruit. It is at this point that we begin with constant pruning, carried out at the end of winter (or in spring, depending on the geographical region). In this case, we are talking about production pruning : the cuts are no longer aimed at shaping the plant, but at making it as fruitful as possible. To achieve this, you must first ensure that the foliage continues to grow lushly, while maintaining the proper balance.
So go ahead and remove those crossing branches and those that remain perpetually in the shade: they’re not really productive, but they’re still going to remove nutrients from the rest of the plant. This will allow sunlight and air to circulate well within the foliage, invigorating the olive tree. It is also important to reduce excess production, which could give rise to the phenomenon of alternation (i.e. a year particularly rich in olives, followed by a very poor season).