Water young olive trees once or twice a week, allowing the soil to dry between waterings. Mature trees are drought-tolerant but benefit from deep watering every few weeks. Prune in late winter to remove dead or weak branches, improving airflow and fruit production. Watch for pests like scale, aphids, and olive fruit flies, treating infestations with neem oil or insecticidal soap.

Growing an olive tree from seed is possible but unreliable, as it may take 5–12 years to produce fruit and may not remain true to the parent variety. To improve germination, soak fresh olive seeds in water for 24 hours, then scarify (lightly sand) the outer shell. Plant seeds ½ inch deep in well-draining soil, keeping them warm (70–80°F or 21–27°C). Germination can take 4–12 weeks.

Olive trees thrive in well-draining, sandy, or loamy soil with a pH of 6.0–8.5 and need full sun for at least 6–8 hours daily. Space trees 15–20 feet apart if planting in the ground. If growing in a container, choose a large (10–15 gallon) pot with drainage holes. Use a cactus or sandy potting mix for best results.

Feed olive trees with a balanced, slow-release fertilizer (such as 10-10-10) in early spring and late summer. Avoid excessive nitrogen, as it can reduce fruit production. Applying compost or organic mulch helps retain soil nutrients and moisture.

Olive trees are cold-sensitive and should be protected when temperatures drop below 20°F (-6°C). In colder climates, wrap young trees with burlap and mulch around the base. Container-grown trees should be brought indoors to a sunny location during winter.

Olives typically ripen in late summer to early fall and can be picked green (unripe) or black (fully ripe). Handpick or shake branches over a tarp to collect ripe fruit. Olives must be cured before eating to remove bitterness. Annual pruning in late winter helps maintain tree shape and improve fruit production.