Brittle limbs, dropped leaves and dead trees are the telltale marks of three days in January when much of the Texas olive producing area experienced temperatures as low as 12 degrees.
It’s a setback for the state’s fledgling olive oil industry, according to Monte Nesbitt, Texas A&M AgriLife Extension Service horticulturist, College Station. But the good news is that olive trees often recover.
“The freeze Jan. 6-8 was broad across the southern part of the state, with temperatures ranging from about 12 to 19 degrees,” Nesbitt said. “It covered a large area, and for olives it was fairly damaging.”
More information on Best Olives to Grow in Texas
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