The Pendolino olive tree (Italian variety) that is on my driveway is filled with olives. It stands about 12 feet tall and is in a large clay pot (about 36 inch diameter). This week I noticed that some of the olives are beginning to darken.
It seems my type of tree is best suited for oil production vs table olives (I did not know that when I purchased the tree). I bought this tree from Thompson + Hanson in Houston in a 15 gallon pot about 2 years ago.
Olives can not be eaten until cured. This helpful site provides instructions on several ways to cure olives. I am going to do a little more research to find out which method would be best for the variety I have.
