When to prune the olive tree

When to prune the olive tree

The pruning of an olive tree must be done annually. The recommended period is late February early March even if many people prefer to prune it while harvesting the olives, so as to allow them to be reached more easily and certainly before its vegetative activity begins, which tends to enlarge the plant with non-productive branches. surely primary is to have a satisfactory production, this can be obtained by renewing the productive branches, eliminating those damaged or dry, making cuts on the crown of the tree to ensure the right passage of air and let the sunlight penetrate. All this stimulates the growth of the plant and guarantees not only a good quantity on the production of olives but above all a better quality of the same.

How to prune an olive tree

A good technique for pruning an olive tree must first of all be simple, it must correct the shape of the plant by balancing the foliage by eliminating first the branches at the top and then those at the bottom, starting from the big ones up to the small ones. The pruning phases can be divided into 5 phases: Farm pruning: it is performed a few months after the olive tree has been planted in the ground. Plant pruning: it is carried out in the first years following that of breeding to give the particular shape to the tree. Reform pruning: it is performed if we want to change the shape of the tree to obtain greater fruiting. Rejuvenation pruning: it is performed if we want the tree to change its productive branches and it is done by eliminating about 40% of all its branches.

Quality of olives and variety of oils

In Italy each region has different varieties of olive tree and they differ according to the characteristics and its fruit and the territory where the olive tree is grown.The olive determines the quality of the oil that will be produced, this varies based on the substances present in it, on its size and ripeness, but also on its pulp / stone ratio. Among the oils produced in Italy divided by regions we can remember that from the Apulian olives are produced oils such as: coratina, orliarola from Bari, cellina di Nardò, Provencal. From the Sicilian ones we remember the nocellara, the biancolilla and the santagatese, from the Calabrian ones we remember the sweet of rossano, the octobratica, the carolea, the sinopolese and the tondina. From the Campania olives are produced: the carpellese and the pisciottana. From the Tuscan ones we remember: the frantoio, the pendolino and the moraiolo. In Lazio instead: the canino and the carboncella From the Ligurian olives, the most famous oils are: the razzola and the taggiasca.

Parasites of the olive tree

The olive tree is a tree that suffers attacks from both plants and animals. Among the plants there is a fungus that attacks the leaves, a kind of mange that penetrates the branches especially the younger ones that are damaged. This can also damage the lymphatic system of the plant, to the point that if not taken in time it is likely to cut it down to avoid infesting other olive trees.Instead, cochineal, moth and olive fly are among the most common animal parasites and harmful to the olive tree.The cochineal is an insect colonizing leaves and buds, from which it feeds on the sap by removing it from the plant and emitting a harmful liquid mixed with their excrements, which cause the plant to spread this disease. the olive tree is an insect that attacks and feeds on leaves, flowers and fruits. The olive fly is the last of the three but the most harmful, because it lays its eggs in the pulp of the olives, which they eat once they hatch. Difficult to identify and its attacks are frequent in the olive groves near the marine areas or when the olives are not harvested in time from the plant.

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