THE OLIVE IN ARIZONA 



^-y F. J. Crider 



INTRODUCTION 



Olive growing promises to become a very important industry in 

 Arizona. Vigorous commercial orchards in the Salt River Valley and 

 lesser plantings in other localities bear witness that the olive is per- 

 fectly at home in this State. The size and quality of the fruit compare 

 most favorably with the finest olives of the Mediterranean region, itt- 

 native habitat. 



The purpose of this publication is to emphasize the best practices 

 in successful olive culture, based on investigations made by the Ari- 

 zona Experiment Station during the past twenty-six years. In addition 

 to the material contributed by the Station plantings in the preparation 

 of this bulletin, valuable data have been obtained from commercial 

 orchards in the Salt River Valley owned by the following: Gregg 

 Olive Company; Munson Brothers; Walter Wilson; B. F. Carper; T. 

 E. Bradshaw ; H. Leppla ; F. II. Redewill ; W. S. Perry; and E. L. 

 Graver. 



CHARACTERISTICS OF THE OLIVE 



The olive is an evergreen tree, attaining a height of thirty to thirty- 

 five feet when fully developed. Its symmetrical growth and beautiful 

 foliage make it very ornamental and worthy of a place in the home 

 grounds as well as in the commercial orchard. The better varieties 

 blossom rather late in the season compared with most deciduous fruits, 

 which is an advantage in minimizing danger from frost. Only one 

 of the seventeen varieties at Tucson was in bloom during the cold 

 spell of April 5, 1921, which caused great damage to fruit throughout 

 the country. The blooming season at Yuma begins about March 25 

 to 30, and in the Casa Grande and Salt River valleys about one week 

 later. Most olive varieties have the habit of bearing a heavy crop 

 one year and very little the next, but this can be largely overcome by 

 good culture, proper attention to plant food requirements, and regular 



