The changes in climate that have been affecting our whole planet for years have also created alarm among olive growers, as these are one of the most common varieties of fruit tree grown in the Mediterranean basin. The rise in temperatures, the increase in droughts and the growing frequency of
The 2030 Agenda for Sustainable Development of the United Nations, the Strategic Sustainable Development Plan of the European Green Deal and the consequent “From farm to fork” strategy for a fair, healthy and environmentally friendly food system have had the merit of putting the theme of sustainability – declined in
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
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
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
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.
The changes in climate that have been affecting our whole planet for years have also created alarm among olive growers, as these are one of the most common varieties of fruit tree grown in the Mediterranean basin. The rise in temperatures, the increase in droughts and the growing frequency of
The 2030 Agenda for Sustainable Development of the United Nations, the Strategic Sustainable Development Plan of the European Green Deal and the consequent “From farm to fork” strategy for a fair, healthy and environmentally friendly food system have had the merit of putting the theme of sustainability – declined in
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
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
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
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.
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