The Story
The great Italian oil olive, originally from Tuscany and one of the most planted varieties in serious Australian olive groves. Frantoio produces small to medium fruit with a high oil content and the aromatic, fruity oil character that defines quality Tuscan-style extra virgin olive oil. It's also a useful cross-pollinator for a range of other varieties. If you're planting for oil, this is the variety to anchor your planting. The tree is vigorous, reliable, and crops heavily at mid-season. Olives are among the most naturally suited trees for Perth's climate - hot dry summers, mild winters, and well-drained sandy soils closely mirror the Mediterranean conditions they evolved in. Once established they are genuinely drought tolerant, though good watering through summer improves fruit size and quality. Full sun is non-negotiable. Fertilise with a low-phosphorus fertiliser in spring. Prune lightly after harvest to open up the canopy and encourage the following season's fruit. A note on fruit: raw olives are not edible straight from the tree - all table olives need curing first.
Description
The great Italian oil olive, originally from Tuscany and one of the most planted varieties in serious Australian olive groves. Frantoio produces small to medium fruit with a high oil content and the aromatic, fruity oil character that defines quality Tuscan-style extra virgin olive oil. It's also a useful cross-pollinator for a range of other varieties. If you're planting for oil, this is the variety to anchor your planting. The tree is vigorous, reliable, and crops heavily at mid-season. Olives are among the most naturally suited trees for Perth's climate - hot dry summers, mild winters, and well-drained sandy soils closely mirror the Mediterranean conditions they evolved in. Once established they are genuinely drought tolerant, though good watering through summer improves fruit size and quality. Full sun is non-negotiable. Fertilise with a low-phosphorus fertiliser in spring. Prune lightly after harvest to open up the canopy and encourage the following season's fruit. A note on fruit: raw olives are not edible straight from the tree - all table olives need curing first.
