African Olive, Olea Africana, also known as Wild Olive and Brown Olive, is a perennial, multi-stemmed, fruit bearing evergreen tree, which grows from 3 to 10 meters tall, with a rounded crown and a trunk having rough gray to blackish-brown bark. African Olive is indigenous to Southern Africa occurring in a mixture of habitats, usually near water, on stream banks but mainly found in coastal zones. The plant regarded as a small-fruited subspecies of the commercial olive.

Olea Africana leaves are a glossy gray-green color with the under surface being green or yellowish brown, simple with an angular to elliptical shape and with a hooked tips. They grow from 6 to 10cm long and 1 to 2.5cm wide on a 1cm leaf stalk. Flowers are small, 1 to 2mm long, green-cream, privet-like, born in late spring to summer in axillary shorter than the leaves panicles.

African Olive Fruit

The fruit is commonly 1.5 to 2.5cm long and 0.6cm in diameter, fleshy and opaque drupe, dull bluish-green in color with a whitish blush which can be rubbed off. It has a single, oblong brown seed, 1 to 1.5cm long. When mature the fruit turns black to dark purple.

African Olive Propagation Methods

Plant propagation is by seed, viability can be retained for several years in storage at 3 degrees, but also vegetatively by cuttings which root reasonably easy. The African Olive is a slow-growing plant that needs full sun place and fertile well-drained soil. It is a frost, drought and wind resistant plant. The tree develops beautiful wood for furniture. It is much browsed on by farm animals in Africa. Olea Africana is a member of the Oleaceae family the genus Olea.

African Olive, Olea Africana, Wild Olive

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