Ethylene evolution from leaves, stems, inflorescences and fruits of the olive plant (Olea europaeaL.) cv. Manzanillo was studied at various stages of their development. Mature non‐growing organs, particularly leaves, have a constant, low, and uniform rate of ethylene evolution. Ethylene evolution from detached mature olive leaves was constant during the first 12 h after excision. Leaves on shoots maintainedin vitrokept a constant rate of ethylene evolution for at least the first 5–6 days. Leaf injury significantly increased ethylene evolution. Ethylene evolution from injured and non‐injured control leaves could be markedly inhibited aminoethoxyvinylglycine (AVG) applied to the leaves or fed to the shoot. The use of excised olive shoots and leaves as anin vitromodel system for studies of induced metabolic processes such as abscission and developing water stress was sugg