The clients wanted an olive tree. First question was "container or in-ground?"

I recommended a "fruitless" variety in that it was quite clear they would not have time to maintain the olives once they fell on the ground.

In the event you decide to grow these trees and make your own oil, well, it's quite a task:

Excerpted from an article by California expert, Paul Vossen.

1. The Olive is a Fruit and Should Be Treated as Such: The delicate nature of a ripe fruit requires that it be protected from pressure, temperature, and abrasion.

2. Control Diseases and Pests

3. Harvest and Transport Fruit With Care: Limit the depth of containers to reduce pressure on the fruit.

4. Classify, Separate, and Process Different Classes: Different fruit qualities will produce different qualities of oil. Ground fruit is second-class fruit; separate it from tree fruit.

5. Do Not Store the Fruit: Prolonged storage or slow working of the fruit is contrary to the production of quality oil.

6. Process Olives Quickly at Moderate Temperature: Quality olive oil comes from fruit that is processed at temperatures below 86°F. This is important for protection of the aromas and for the reduction of oxidation.

8. Store Oil with Care: Good storage will permit the proper aging and conservation of desirable flavor components. It is fundamental to store oil in clean stainless steel at temperatures below 65°F. Dark glass bottles are preferable to clear bottles.

9. Keep Everything Clean: The failure to maintain cleanliness is a major factor in reducing oil quality since olive oil easily becomes contaminated. Clean machinery, floors, and walls and wash water will prevent rancid odors that can also contaminate the oil.

10. Be an Olive Oil Expert: Know what it takes to produce, harvest, and process olives of high quality. Become familiar with sensory evaluation and be able to recognize major defects that can appear in olive oil.