Position: Full sun.
Water: Water regularly but sparingly during growing season. Do not overwater. Water less during winter, only make sure the root ball does not dry out totally.
Hardiness: Hardy but protect from cold drying winds and hard frost.
Pruning: Prune into shape in spring/summer.
Soil: Well-drained. Fertile. Loam-based. Repot every two to three years.
Fertilisers: Feed regularly during growing season with fertiliser. There is no need for fertiliser during the winter period.

More about Olive trees

Foliage: Evergreen. Grey-green leathery leaves. Slow-growing.
Flowers: Small fragrant creamy-white flowers in summer.
Fruit: Olives cannot be eaten directly from tree but need special treatment first. In London the olives may ripen in a sheltered sunny position.
Life expectancy: 300-600 years but some olive trees can become much older. The oldest olive tree is claimed to be 5000 years old in Chania, Crete!
Origin: It is believed that Olea europaea has been cultivated in Crete and Syria for more than 5000 years.
Symbolism: Peace. Wealth. Wisdom. Sacred. Vitality. A dove from the ark brought an olive-branch to Noah in the book of Genesis. In Greek mythology the goddess Athena brought the olive tree to Athens. Winners of the ancient Olympic Games were awarded an olive branch.
Olive oil: "Extra Virgin Olive Oil" should be slowly cold pressed (heat from friction will change the oil's properties) and with an acidity level below 0.8%. The oleic acidity level is a measure of the oil's quality. Ideally the olives should have been organically grown. With a good variety of olive tree, great soil and climate conditions, early picking and immediate pressing an acidity level of less than 0.5% is possible. You can find more information on olive growing and olive oils from the International Olive Oil Council.