Hojiblanca is a Spanish olive cultivar used for both table curing and oil. Its name refers to the pale or silvery underside of the leaf. The tree develops a spreading canopy with long fruiting branches and medium-sized olives. Botanical name: Olea europaea 'Hojiblanca' Plant form: One potted nursery tree; size varies by season Organic status: Not sold as certified organic Origin: Spain, Andalusia Primary use: Table curing and oil USDA zones: 8–10 Sun: Full sun Soil: Well-drained soil Growth habit: Vigorous, spreading standard tree with long fruiting branches Pollination: May set some fruit alone, but another compatible cultivar flowering at the same time may improve fruit set Harvest: Generally later in the olive season; fruit maturity, table quality, and oil character vary by site and harvest stage Planting and careChoose a full-sun site with excellent drainage. Dig a hole no deeper than the root ball and wider than the container. Set the tree at the same soil level it had in the pot, backfill with native soil, and water thoroughly. Keep the root zone evenly moist during establishment without leaving it waterlogged.Prune lightly to develop a balanced canopy and remove dead, damaged, or crossing growth. Mature size, flowering, harvest timing, and crop size vary with climate, tree age, pruning, pollination, water, and care. Container-grown trees require more frequent irrigation and periodic root and canopy management.Olives are bitter directly from the tree and must be cured before eating. See our olive growing guide, shop olive trees, or browse all potted fruit trees.
