Most people think of olives simply as a snack or a source of oil. Yet, this humble fruit holds profound cultural significance around the world. Once used by the ancient Greeks and Jews to anoint their kings, the olive remains a symbol of royalty—both in the kitchen and in tradition. At MarinFarms, we honor that legacy, treating the plant with the respect it deserves and ensuring its needs are met day to day.
Native to Asia Minor, the olive tree has been cultivated since before the invention of written language. Olive oil played a central role in the ceremonies and religious practices of civilizations throughout the East. In the 16th century, missionaries brought olives to the Americas, and has since been embraced worldwide for its remarkable range of uses.
The olive fruit offers remarkable versatility in the culinary world. From fresh salads to hearty pastas and savory stews, they bring depth of flavor and tradition to countless dishes. Whether enjoyed as a snack, or pressed into olive oil, the olive remains a key cornerstone of Mediterranean cuisine, bringing flavor, history, and tradition to the table.
Preparation and planting
The soil is prepared with deep irrigation beforehand and the specimens are planted with careful soil compaction.
Nutrition and phytosanitary management
21-30 days after planting, we apply low doses of phosphorus fertilizer.
During spring, fertilize with nitrogen according to the stage of development.
Scheduled watering twice a week.
Pests and diseases
Olive tree pests are few and easy to control through basic prevention practices and specific applications when necessary.
The main risk, as with agave, is excessive humidity, which favors fungi, so irrigation balance is important and mechanical damage to the plants is avoided.
The distances between plants and rows depend on the crop's purpose (ornamental, productive, or mixed). We work with a reference of:
Between plants: 6 feet
Between rows: 14 feet
These measurements can be adjusted for each project.