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Growing Olives for Oil

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Handbook of Olive Oil

Abstract

The main goal of olive oil orcharding is to produce large quantities of very high-quality olive oil efficiently and economically, every year. This chapter describes how olive oil, though influenced by thousands of years of history and culture, has been revolutionized by new agricultural practices and cultivars that have tripled production in the last 40 years. Producers all over the world are using supplemental irrigation, properly selected cultivars, higher-density plantings, efficient mechanical harvest, and modern processing techniques to produce very high-quality oil at a lower cost. A summary of Mediterranean and new-world production is outlined including the economics of some medium- and high-density orchard systems. The complex characteristics of cultivar, including vigor, precocity, alternate bearing, oil content, chemical composition, and flavor, are compared. The chapter also explores the influence on oil characteristics of climate and elevation, soils and tree nutrition, irrigation and rainfall, fruit maturity and time of harvest, pest damage and freeze injury, and crop load and pruning. As consumer demand for this healthy and flavorful food increases, researchers and farmers will need to work together to discover ways to further improve production efficiency and enhance olive oil quality.

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  1. University of California Cooperative Extension, 133 Aviation Blvd. # 109, Santa Rosa, CA, 95403, USA

    Paul Vossen

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  1. Paul Vossen
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Correspondence to Paul Vossen .

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  1. Instituto de la Grasa Spanish National Research Council, Seville, Spain

    Ramón Aparicio

  2. Cardiff University School of Biosciences, Cardiff, United Kingdom

    John Harwood

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© 2013 Springer Science+Business Media New York

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Vossen, P. (2013). Growing Olives for Oil. In: Aparicio, R., Harwood, J. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7777-8_2

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