Olive tree
The olive tree (Olea europaea) is a key crop of Mediterranean agriculture, particularly widespread in Southern Europe, North Africa and the Middle East, where warm-arid climates support its growth and productivity.
It adapts well to both hilly and flat terrains with sunny exposure and well-drained soils and includes varieties for both oil and table use. Average yields range from 2 to 6 tons of olives per hectare, depending on cultivar, cultivation techniques and climate. Major production challenges include alternate bearing, water stress, soil erosion, olive fruit fly and fungal diseases.
From an agronomic standpoint, olive trees require balanced nutrition, targeted water management and fertile, well-structured soils to ensure vigor, consistent productivity and high harvest quality.
Oil olive tree (Olea europaea var. sativa) prefers mild climates and well-drained soils. Production is destined for olive oil extraction, especially extra virgin olive oil (EVO), a recognized excellence and a pillar of the Mediterranean diet. Harvesting in the Northern Hemisphere takes place between October and December, and yield as well as final quality depends on cultivated varieties, agronomic management and climatic conditions. Olive quality, oil content and sensory characteristics define product value and the typicity of different productions.
Table olive (Olea europaea var. sativa) is cultivated to produce olives intended for direct consumption, either fresh or processed. Harvesting in the Northern Hemisphere takes place from September to November, depending on the variety and the desired maturity stage. Olive quality, pulp firmness and absence of defects are essential to ensure a high-value commercial product appreciated both in local and international markets.