CIHEAM Press Review

Live generates about 4.5 carbon credits per hectare from its 1,000 hectares of organic groves, establishing a model for producers to increase revenue.

Scientists say more needs to be done to adapt, from wastewater recycling to planting less water-intensive crops.

Rising olive oil prices at origins have seen Tunisian exports increase in value by one-third in the past year, even as volumes dipped

Photo: The Olive Times

photo credi @The olive times

The Lebanese producer has coupled traditional varieties and cultivation techniques with modern milling and marketing to produce an award-winning brand.

The ‘no-plough’ regenerative methods adopted in small vineyards have spread to olive groves and leading wine producers – boosting biodiversity and profitsT

hey call it the sea of olives, 70 million olive trees that stretch to the horizon in every direction in the province of Jaén in southern Spain. It’s a spectacular landscape and yet, olives aside, the land is virtually dead, with scarcely a flower, bird or butterfly to be seen.

The lat­est data show signs of a pos­si­ble recov­ery for olive oil price at ori­gin in Greece. Local experts point to the advan­tages for Greek grow­ers that might arise from lower yields expected both in Spain and Italy.
The early har­vest is now start­ing in Laconia, where olive grow­ers col­lect the Athinoleia — one of the ancient and rare Greek olive vari­eties.

Exporters would earn more with branded products, however, entering the Italian market requires resources beyond the reach of many small Greek producers.

Olive farmers in the Mediterranean basin are among those at the highest risk of increasing and more intense wildfires.

The impact of climate change and changes in how land is used for human activities will lead to a 14-percent increase in extreme fires by 2030.

After last year's outstanding harvest, Tuscan producers are preparing for a lighter one. A hot and dry summer is partly to blame.

A recently pub­lished study from researchers in Spain rec­om­mends heat­ing olives dur­ing the wash­ing process to improve yield quan­tity and qual­ity.
Most olive grow­ers keep and ship their fruits in refrig­er­ated stor­age. Refrigeration slows bac­te­r­ial growth and helps stop fer­men­ta­tion. However, get­ting cold olives to a proper pro­cess­ing tem­per­a­ture can be chal­leng­ing because of the nar­row mar­gin for error.