Description
Form: A shrub, or with pruning, a tree.
Leaf retention: Evergreen but frost-deciduous.
Growth rate: Slow to moderate.
Mature Size: 15-30' (4.5-9m) high and 10-20' (3-6m) wide.
Flowers: 2" (5cm) diameter, clustered, white flowers with yellow throats.
Bloom: Spring through fall.
Fruit: The small, untasty fruit resemble olives and turn purple when ripe. They are edible only when cooked.
Leaves: Green, ovate, to 5" (12.7cm) long. This plant provides moderate shade.
Stems: Multi-trunked without pruning, no thorns.
Wildlife: The flowers attract butterflies. The fruit attract birds.
Toxic / Danger: The raw fruit are mildly poisonous.
Origin: Texas and Mexico.

Cultivation and Uses
USDA hardiness zones: 9-11. Stem tip damage below 25°F (-3.9°C).
Heat tolerant: Yes.
Drought tolerant: Yes.
Sun: Full sun.
Soil: Well draining, dry, pH 6.6-8.5 (neutral to alkaline). Texas Olive is salt intolerant.
Water once established: Once or twice a month. This plant is susceptible to root rot in moist soil.
Planting: It can be grown in a large container.
First Year Care: Water frequently to establish, then water no more than once a week.
Prune: During the winter, trim to shape. Excessive pruning reduces flowers.
Litter: High. Flower and fruit drop.
Propagation: Cuttings are the preferred method. Seed do best when cleaned without being dried, stratified at 70°F (21°C) for two weeks, then stratified at 100-105°F (38-40°C) until germination.
Uses: Ornamental.

Comments
This plant is a member of the Borage family (Boraginaceae). It is not related to the Olive family (Oleaceae).

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