The Pendolino olive, originating from Tuscany, Italy, is a valued olive cultivar. It is valued for its olive oil production and its ability to cross-pollinate other olive varieties. This dual role makes it valuable in olive groves. Its adaptability contributes to its widespread appeal.
Distinctive Characteristics
The Pendolino olive tree has a vigorous, upright growth habit with slender, weeping branches, named for its ‘little pendulum’ appearance. Its weeping form adds ornamental appeal. The foliage is dense, with small, elongated, silvery-green leaves. Trees typically reach a medium height of 15 to 20 feet.
The olives are medium-sized, oval or slightly elongated. They transition from bright green to purplish-black as they ripen. Though not large, Pendolino olives have balanced oil content, typically 22-23%. The fruit ripens relatively early, benefiting harvest scheduling.
Cultivation Requirements
Pendolino olive trees thrive in Mediterranean climates with warm, dry summers and mild, wet winters. They tolerate cold, down to 10-20°F (-12 to -6°C) once established, though severe freezes can cause damage. Chill hours of 200 to 400 below 45°F (7°C) benefit consistent fruit production.
Well-draining soil is best, as waterlogged conditions cause root issues. A soil pH of 5.0 to 8.5 is suitable, with an ideal range around 6.5. Full sun (at least six to eight hours daily) is important for growth and fruit development.
Young trees need regular watering for establishment, but mature olives are drought-tolerant. Supplemental irrigation during dry periods can improve fruit yield and tree vigor. Pruning involves removing dead or diseased branches and thinning the canopy for air circulation and light penetration.
The Essential Pollinator
Pendolino is valued as a cross-pollinator in olive cultivation. Many olive varieties, like ‘Frantoio,’ ‘Leccino,’ and ‘Maurino,’ are self-sterile or have limited self-fertility, needing pollen from another compatible variety to produce fruit. Pendolino produces abundant viable pollen, making it an ideal partner and often called a “universal pollinator.” Its bloom time typically overlaps with many commercial cultivars, ensuring successful pollen transfer.
Olives are primarily wind-pollinated, and Pendolino’s pollen output ensures sufficient dispersal throughout the grove. Planting Pendolino trees strategically within an orchard can enhance the fruit set and overall yield of surrounding olive trees. This makes Pendolino valuable in olive groves, contributing to the economic viability of olive oil production beyond its own fruit.
Culinary Uses and Oil Profile
Though valued for cross-pollination, Pendolino olives also yield olive oil. The oil has light, fresh, delicate fruity notes. It offers subtle hints of almond or artichoke, with low bitterness and pungency. Its mildness makes Pendolino oil useful in many culinary applications.
Pendolino olive oil is often blended with other varieties to create extra virgin olive oils. Pendolino olives can also be cured and prepared as table olives. Their smaller size makes them less ideal for direct consumption than other varieties, but they can be processed for table use.