Replicating what has happened in the wine world, the range of single variety olive oils (“monocultivar”) has grown. However, it begs the question: which is better, single or blended? Let’s try to analyse the phenomenon and understand if an oil produced from a single variety of olive is better than

A feared parasite,  but one less dangerous than the Xylella fastidiosa for the survival of individual plants and species is the Olive Fly (Bactrocera Oleae), endemic throughout the Mediterranean  The damage caused by the Olive Fly is limited to the deterioration and loss of fruit; the fly punctures the ripening

The recent history of agriculture is full of catastrophes due to the onset or development of new pathogens or parasites: these events can be limited to certain continents, as has happened to the potato plant in Europe, the coffee plantations in South East Asia, to the pear and citrus fruit-trees

The olive tree is native to tropical Africa, but over the course of millions of years, due to geological events (the increase in altitude of the Central African mountain range) and climate change (desertification of the Sahara) has moved towards colder areas and has adapted to the environment of the

In Italy about 700 varieties of olive trees have been identified, described and characterized, out of a total of just over 1,500 reported in all olive-growing countries.