The olive tree is an evergreen species and its leaves have distinctive characteristics that make them easily recognizable. In particular, they are about 7.5 cm long, narrow, opposite, lanceolate, or linear, with entire margins and acute tips. While the upper surface is silvery green, glabrous, or covered with scattered hairs, the underside is lighter. The olive tree’s vegetative cycle strongly depends on the typical climatic conditions of its growing area. In Italy, during winter months, from November to January, the olive tree goes into a period of rest and it begins its vegetative resumption between March and April with the appearance of light green leaves, shoots, and the swelling of axillary buds. As the temperatures rise and the days get longer, the tree starts developing its inflorescences, a phase known as “mignolatura”.

In May-June the olive tree’s flowers bloom: the typical white flowers can be seen among the leaves. By mid-June the “allegagione” (fruit-setting) phase starts and the flower corolla withers and falls off, marking the end of the flowering phase. At this point, the transformation of the flowers into fruit begins. Between July and August, the olive fruit begins to swell until it reaches normal size and is ripe and ready for harvesting in September-October.