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Tree Varieties

HOW TO ORDER OLIVE TREES

By Phone
To place an order or request a shipping estimate call (210) 621-0044 during business hours.

By Email
E-mail us if you have any questions or wish to place and order.
Please include the total number of trees, tree size, zip code and your contact information.

CONSULTING
SERVICES
$150/hour

Sandy Oaks also offers consulting services for those looking to start a commercial olive operation in Texas. Sandy will answer any questions that you may have and provide recommendations regarding production practices and suitable varieties.

Call(210) 621-0044 for more information or to schedule an appointment.

Here is a description of our most popular varieties.

US Variety

Mission: The mission tree is recognized as one of the few American Varietals. It is known for its ability to tolerate extreme temperatures of cold and heat.  The olive is medium sized and slightly asymmetrical in shape.  Mission trees begin to produce in four to five years after cuttings.  They are self-pollinating.
Oil:  Originally the olives were used only for the table, but now they are used to make oil as well.  The oil has a fruity and peppery flavor with a hint of bitterness.  The oil is very stable with a shelf live of two years or more.  For this reason, it is often blended with oils that are less stable to increase their shelf life.

Tunisian Variety

Chemlali: This variety is the most common cultivar in the central and southern regions of Tunisia. It is resistant to drought and very cold hardy. Chemlali is self-fertile and begins to bear early. It is a constant intermediate producer.
OIL: The oil has a mild, fruity flavor that stands alone or blends well with other varieties.  Although the olives are small they are delicious and suitable for the table.

Spanish Varieties

Arbequina:Grown throughout Spain, these trees prove adaptable to a variety of climates. They are cold hardy and self-pollinating. Suitable for super high-density plantings, they thrive with as little as five feet between trees. While shorter than other varieties at maturity, these trees produce well after only two or three years in the ground.
OIL: Arbequina olives are small but very tasty.  The olive produces a very sweet flavored oil, with a delicate almond overtone.

Arbosana: Recently reintroduced to capitalize on their ability to produce early, and on their suitability for super high-density planting.
OIL: This heirloom variety of Spanish olives produces olives that medium sized.  The oil has slightly pepper flavor and is often mixed with lighter oils to improve “bite” and “nose,” and to increase the shelf life of the bottled product.

Manzanilla: This highly productive variety originated in Spain but is widely grown in the Middle East and the United States. This variety needs a pollinator: Sevillano or Pendolino.  Manzanilla bears in 4 to 5 years.  The production is alternate good. These trees have medium resistance to cold as well as to changes in weather.
OIL: The olives are primarily used for the table and are medium sized. The jars of black olives that you find on the supermarket shelves are most likely Manzanilla.  Recently growers have used the olives for oil, as well.  It is peppery with a slight bite.

Picual: This is the most widely grown varietal in Spain and accounts for half of all olive production in that country. It originated in what was the Moorish area of Spain. It is a vigorous, hardy, adaptable tree. It is medium cold resistant, and yields large amounts of fruit. Strains similar to this variety are commonly found throughout the Middle East.
OIL:  Picual olives are large in size.  The oil has a pungent taste with an undertone of figs.   Because the oil has a polyphenol content that is high, it can have a bite to it and has a very long shelf life.

Italian Varieties

Coratina: This is a variety that is grown widely in the Puglia region of Italy. The variety is cold hardy and self-sterile so it will need Pendolino as a pollinator. It is a medium-sized tree that grows around 15 to 20 feet high. It is constant bearing and a very heavy producer.
OIL: This oil is very stable and has undertones of apples and pepper. It becomes milder with age with an almond undertone.  The olive is medium sized.

Frantoio: Widely grown in Tuscany, Umbria, and other parts of Italy, these trees are only of medium height and taller. They are self-fertile and production is high and constant.
OIL: This variety’s oils range from very light and fruity to somewhat peppery, depending on the stage at which the olives are harvested.

Leccino: This variety is another Italian favorite, especially in the traditional olive-growing regions of Tuscany and Umbria. Leccino is self-sterile so it must be planted with other varieties such as Pendolino and Frantoio.
OIL: The olives produce a superb oil with a mellow, and fruity flavor. This oil will tone down more strongly flavored oils such as Frantoio and Coratina.

Pendolino: This is considered a universal pollinator and is compatible with all other cultivars. This cold hardy varietal originated in Tuscany, and is a constant and abundant producer.  Pendolino grows to a height of more than 20 feet.
Oil:  The oil is light and fruity.  The olives are medium sized.

Greek Variety

Koroneiki: This variety originated in Crete and is suitable for super high-density orchards. It produces in two to three years after planting. The Koroneiki accounts for 75 percent of olive production in Greece. Although these trees bear small fruit, they give high and constant yields.
OIL: Koroneiki olives yield a delicious, fruity oil with a slight undertone of green apple and leafy grass. The finish has a pleasant pepperiness and light bitterness. The oil also has a great shelf life.  These olives are also brined in Greece and are delicious table olives.