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Olympus is a high-yielding bell pepper cultivar prized for its vigorous growth and large, blocky fruits that ripen from green to red. It produces abundantly in a compact plant, making it ideal for both garden beds and containers. Gardeners grow it for fresh market quality peppers with thick walls and excellent flavour.

Pepper seeds require warm soil temperatures of 70–85 °F to germinate reliably, typically sprouting in 7–14 days. They benefit from bottom heat and consistent moisture. No pre-treatment is needed, but soaking seeds in room-temperature water for 1–2 hours before sowing can speed germination slightly. Peppers are indifferent to light during germination but benefit from bright light immediately after sprouting.

Start seeds indoors 8–10 weeks before your last frost date (mid-March for zone 7 Maryland) in a warm, moist seed-starting mix. Sow 1/4 inch deep and maintain 70–80 °F soil temperature. Transplant seedlings outdoors only after all frost risk has passed and soil is warm (late May to early June in zone 7); they resent cold soil and will stall. Space plants 18–24 inches apart in full sun and well-draining soil amended with compost. Peppers do not transplant well, so handle gently and avoid root disturbance.

Water consistently but allow soil to dry slightly between waterings; overwatering leads to root rot. Fertilize every 3–4 weeks with a balanced or slightly higher-phosphorus formula once flowering begins. Mulch around plants to retain moisture and regulate soil temperature. Olympus is vigorous and generally compact, but may benefit from light staking if heavily laden. Watch for spider mites and aphids, especially in hot, dry conditions; spray with neem oil or insecticidal soap as needed. Blossom-end rot, caused by inconsistent watering and low calcium, is common; maintain even soil moisture to prevent it.

Pick peppers when fully coloured and firm for best flavour, typically 60–90 days after transplanting depending on season. Green peppers can be harvested anytime, but waiting for red colour indicates higher sugar content and riper flavour. Use a sharp knife or secateurs to avoid damaging the plant. Refrigerate harvested peppers in a perforated bag for up to 2 weeks, or freeze them whole after deseeding and freezing for later use in cooking.