Nutrition Olive Tree: Calcium and Magnesium

Calcium in involved in various metabolic processes, and also has a high structural component in leaves and wood.

Factors that influence the quality of olive virgin oil

When we talk about the quality of virgin olive oils, we already know that the highest quality is that of extra virgin olive oil. We have seen how to classify a virgin olive oil we need two types of analytics: physical and chemical and sensory. 

Key moments when the olive tree should not suffer water stress

We should not think of the olive tree as a vegetable, or as a citric or subtropical tree, since those plants developed in environments where there was never any water stress. The olive tree is adapted to water stress during the moments of least physiological activity, and we...

Maximum light exposure for leaves and fruit and minimum density crown

The more light exposure the leaves and fruit get, the greater the production of photoassimilates, and hence, the greater the growth of sprouts and fruits = more production.

Olive tree pruning

"Who plows an olive tree, asks for fruit, who fertilizes it, insists on it, who prunes it, forces the tree to give it to him." Lucius Columela Siglo I The olive tree consists mainly of two parts, an aerial part, and another root part. Between them, it is important that there is...

The concept of limiting factor and the nitrogen

Apart from CO2, water and sunlight, plants need mineral nutrients for their metabolism. Without these nutrients, the plant cannot complete its life cycle.

Total, partial and no tilling and bare soil year round

This is the oldest technique of all. Tilling is done several times a year, which totally eliminates weeds. Tilling is more or less deep, depending on the time of year, to improve infiltration and diminish evaporation from the soil. Tilled land is actually a kind of cover,...

Use of the Talcum Powder in Olive Oil Production

Authorized talcum powder acts as an adjuvant. We understand adjuvants as: different substances which are added to industrial processes in order to improve them, obtaining better work conditions and/or performance and quality of the final product, removing it during the process...

Nutrition Olive Tree: Phosphorous and Potassium

Phosphorous Phosphorous is involved in the reactions that need metabolic energy, such as sprouting, growth, fruit setting and maturation. Low leaf levels of phosphorous produces short sprouts and leaves, low levels of set fruit, and in extreme cases, defoliation.

Ensure adequate luminous nutrition and adequate water in the leaves

In the leaves (and unripe fruit as well) photosynthesis occurs, which consists of the fixation of carbonic-anhydride that is taken up with water from the roots by the stomas. Light acts as a source of energy in the reaction, and this produces carbohydrates, the simplest of...

The olive tree as xerophytic plant

The wild olive tree is found in the entire Mediterranean basin. Broadly speaking, the Mediterranean climate is defined by its hot, dry summers with relatively rainy and mild fall and spring, yet there is always great variability and uncertainty both within the year and from year...

Interview to Susana Romera, Technical Director at ESAO - Olive Oil School of Spain

  Susana Romera: "Olive oil is the healthiest fat for human body, but it is not used that much" Olga Beklemisheva, Olive Oil Sommelier by ESAO, the Olive Oil School of Spain, co-founder of the Russian project Olive Makers, interviews our Technical Director, Susana Romera.

Nutrition Olive Tree: Boron, Zinc and Iron

¿Do you know these three elements that influence in the olive tree nutrition?

The types of olive oil

There is a wide range of olive oil types in the market, as well as some confusion on this issue.

Disease of Olive Tree: Emplomado and Tuberculosis

Emplomado This is a fungal disease whose symptoms and control tecnhiques are similar to repilo.

Mechanical removal

This system is used above all in organic olive groves. The necessary weeding is done to keep herbaceous plants at a minimum.

Common Plagues

Olive gull mite This arthropod can cause harm in young leaves and fruit, but generally it is not severe. In young olive trees this can significantly slow down growth.

10 tips for creating a successful brand for your olive oil

1) A high quality product. Is the first and foremost requirement. This will be the foundation for your successful brand.

Maximize soil infiltration; minimize runoff, erosion and evapotranspiration

Soil is the physical support of the tree, and where it fulfills all its water needs and a large part of mineral nutrients.

Olive oil and breast cancer

Consuming Olive Oil helps to protect women against breast cancer. Olive oil reduces the risk of breast cancer up to 68%. According to data from the Predimed study published in JAMA Internal Medicine.

Disease of Olive Tree: Verticillium Dahliae

This disease is provoked by a fungus that affects the vascular system. It obstructs the vascular bundles that transport sap and gradually causes whole branches to dry out and can even kill the olive tree.

When should olives be harvested to obtain top quality EVOO?

Master Miller at “Cortijo la Torre” José Luis Burgos explains how to know when and how to harvest. Objective: obtaining the highest quality in the extraction of your extra virgin olive oil (EVOO).

Organic olive groves

Organic farming aims to produce while respecting the environment to the highest degree, without using synthetic products.

Repilo (Fusicladium oleagineum) Olive leaf spot: disease of olive trees

This is the main fungal disease in olive groves. The annual costs for controlling it are quite high, at least in areas of medium to high relative humidity.

Weeds and wood

The consequences of weeds and wood in the production of the olive tree can be explained in the following way: in spring, our parcel of land is able to produce a certain quantity of plant biomass.

Tools for regulating the quantity and quality of the harvest

With pruning, we reduce the quantity of wood in the crown, improve ventilation and sun exposure to the shoots, and when a large harvest is expected, it regulates production and thus minimizes the biennial (alternate bearing years) effect.

Main limiting factors in olive production

The fruit of the olive tree is a heavy consumer of nutrients, therefore it is necessary to have a good supply of nutrients and good mineral and organic reserves in order to provide the necessary substances for the olives to properly develop.

The olive tree as perennial Mediterranean woody plant

For almost their entire life cycle, annual plants take in nutrients from the soil through their roots. These nutrients are needed in the above-ground area for plant growth. Then, during the last moments of life, they recycle the nutrients accumulated in the plant tissue and...

The olive tree as domesticated plant

Already in the Paleolithic era in the Mediterranean basin, the fruit of wild olive trees was collected and the oil was extracted using rudimentary means. The olives were very small and had little oil content.

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