Olive - Olea Spanish Queen
Spanish Queen is a large-fruited Spanish table olive producing some of the biggest olives available from a home garden tree - each fruit is meaty, firm, and generously sized, with a relatively small pit and good flesh quality for home curing. It is primarily a green table olive, best picked and cured before it reaches full ripeness. The tree itself is vigorous and productive, with the characteristic silver-green olive foliage and an eventual spreading habit. Full sun. Well-drained soil. Drought tolerant once established. Feed with a low-phosphorus fertiliser in spring. As with all table olives, fruit requires curing before it is edible - raw olives are intensely bitter straight from the tree.
Spanish Queen is a large-fruited Spanish table olive producing some of the biggest olives available from a home garden tree - each fruit is meaty, firm, and generously sized, with a relatively small pit and good flesh quality for home curing. It is primarily a green table olive, best picked and cured before it reaches full ripeness. The tree itself is vigorous and productive, with the characteristic silver-green olive foliage and an eventual spreading habit. Full sun. Well-drained soil. Drought tolerant once established. Feed with a low-phosphorus fertiliser in spring. As with all table olives, fruit requires curing before it is edible - raw olives are intensely bitter straight from the tree.
Description
Spanish Queen is a large-fruited Spanish table olive producing some of the biggest olives available from a home garden tree - each fruit is meaty, firm, and generously sized, with a relatively small pit and good flesh quality for home curing. It is primarily a green table olive, best picked and cured before it reaches full ripeness. The tree itself is vigorous and productive, with the characteristic silver-green olive foliage and an eventual spreading habit. Full sun. Well-drained soil. Drought tolerant once established. Feed with a low-phosphorus fertiliser in spring. As with all table olives, fruit requires curing before it is edible - raw olives are intensely bitter straight from the tree.
