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Olea europaea L.

Another spectacular olive tree grows in Predica, near Caronia (ME) – it’s supposedly 1500 years old! It’s actually a simple stump with only one surviving trunk, but, in any case, its bottom section is one of the largest and oldest in Sicily and all over Italy.

That huge stump is surmounted by a trunk almost some 39-ft tall, which appears split into four large branches at about 7.5 ft from the ground.
The maximum circumference of the trunk is about 42 ft, while the stump is 35.4 ft wide.

Of the four branches, only the smallest has actually survived, with a circumference of 35.1 ft and facing west, while the other three were cut about 40 years ago.

The trunk features several cavities and grooves that reach the ground from the point of insertion of the crown. The south-facing side is entirely covered by caries and decays. The crown, made of several rising branches, is generally conical.

Botanical Card

The olive tree is a very long-lived evergreen species; its cultivation is native to the Middle East and then spread throughout the Mediterranean basin.

The species is thermophilic and heliophilic, it prefers dry and arid environments and climates, while it is quite sensitive to low temperatures.

It prefers loose, coarse, and shallow soils with outcropping rockiness. It tolerates salt quite well, so it can also grow along a coastline.
The ideal growing altitude ranges between the sea level and 2.952 ft.

The species is edible and cultivated for the fresh consumption of its fruits, as well as for the production of oil. The latter has several beneficial features, as regular consumption can reduce the risk of circulatory disorders and hyperacidity. The flavor of the oil depends on every single variety, the processing technique, and the time of harvesting.

The olive tree wood is very hard and smooth; it is used for floors and fine cabinetry and inlays – it also serves as very good fuel.

This post is also available in: Italiano (Italian)