Category: Production Chain

Blended or Single Variety Olive oil?

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

Fresh oil: a tasteful event!

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,

Olive fly: the fight against the olive tree parasite

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

Xylella fastidiosa

Xylella fastidiosa: the parasitic bacterium of the olive tree

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

Les meilleurs facteurs pédoclimatiques pour la culture de l'olivier

The most favourable soil and climate factors for olive cultivation

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

Olive Oil: The rich Italian genetic heritage

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.

Blended or Single Variety Olive oil?

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

Fresh oil: a tasteful event!

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,

Olive fly: the fight against the olive tree parasite

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

Xylella fastidiosa

Xylella fastidiosa: the parasitic bacterium of the olive tree

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

Les meilleurs facteurs pédoclimatiques pour la culture de l'olivier

The most favourable soil and climate factors for olive cultivation

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

Olive Oil: The rich Italian genetic heritage

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.