Olive trees thrive in Mediterranean climates with temperatures typically between 20°C and 30°C during the growing season. They require a specific period of vernalization, needing between 200 and 1,000 chilling hours (temperatures between 2°C and 7°C) to induce flowering. While they are remarkably drought-tolerant, they are highly sensitive to extreme cold; temperatures below -10°C can cause severe wood damage or tree death. They require a dry autumn for fruit ripening, as heavy late-season rains can lower the oil quality and delay the harvest.

This crop performs best in low to moderate relative humidity, ideally between 40% and 60%. Low humidity during the flowering stage is essential for wind-driven pollination, as damp air can cause the pollen to clump and fail. While the tree’s waxy leaves are built to withstand aridity, high humidity (above 75%) combined with mild temperatures significantly increases the risk of Olive Peacock Spot and other fungal leaf diseases.

The ideal soil is a well-aerated, rocky or sandy loam that can accommodate the tree’s powerful and deep root system, which is designed to forage for moisture in arid conditions. Olive trees are famously “intolerant of wet feet”; they require exceptional internal drainage to prevent root rot (Phytophthora). While they can survive in nutrient-poor soils, they respond well to added organic matter, provided the soil structure remains loose and uncompacted.

For optimal tree health and oil production, maintain a slightly acidic to slightly alkaline pH between 6.0 and 8.5. Olive trees are notably more tolerant of alkaline and calcareous (lime-rich) soils than most other fruit crops. If the soil becomes too acidic (below 5.5), the tree may suffer from limited nutrient uptake and reduced vigor, requiring lime applications to bring the environment back into a productive range.