How to Prune the Olive Tree:
Pruning techniques vary based on the age of the olive tree:
- Breeding Pruning (First Three to Four Years):
- After planting, cut the stem about 60/70 cm from the ground, allowing main branches to develop.
- Select three or four robust branches, eliminating weaker ones.
- In subsequent years, maintain the desired shape by minimizing cuts and removing suckers.
- Production Pruning (Fourth Year Onward):
- Conducted in late winter or spring, production pruning focuses on maximizing fruitfulness.
- Remove branches that cross each other or remain perpetually shaded.
- Enhance sunlight and air circulation within the foliage to invigorate the tree.
- Reduce excess production to prevent the alternation phenomenon, ensuring consistent yields.
Key Tips:
- Use clean, well-maintained tools to minimize the risk of diseases.
- Avoid early pruning in November and December to prevent disturbing the resting phase.
Mastering these pruning techniques ensures the olive tree’s vitality, resulting in a thriving harvest of olives and the coveted extra virgin olive oil.
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