The Olive Tree: A Pillar of Mediterranean Culture

Known scientifically as Olea europaea, the olive tree is an evergreen tree native to the Mediterranean basin, known for its longevity, resistance and for its fruits, olives, which are a precious source of food and oil. The olive tree has great cultural and historical importance, having been cultivated for millennia. The cultivation of the olive tree requires specific climatic conditions, preferring warm climates and well-drained soils. In addition to its food use, the olive tree is also a symbol of peace and wisdom in various cultures.

Its evergreen leaves, delicate white flowers and distinctive olives are adapted to hot and dry climates, typical of the Mediterranean basin, particularly suitable for the cultivation areas of Puglia and Sicily.

There are several varieties of olives, each with unique characteristics in terms of taste, size and use. Some are ideal for oil, others to be consumed as table olives. In the Apulian olive growing scene , the main varieties are:

• Leccino: it is one of the most widespread olive trees in Italy, appreciated for its resistance to cold and disease. It produces a high quality olive oil, with a balanced and delicately fruity flavor, with notes of herbs and almonds. Leccino is also resistant to harsh weather conditions and adapts well to different growing techniques, making it a popular choice among olive growers. The Leccino olive variety is often used in blends with others to balance the flavor of the oil.

• Coratina: variety native to Puglia particularly known for producing a high quality olive oil with a distinctive flavor and important organoleptic characteristics. This variety is prized for its high polyphenol content, which gives the oil antioxidant properties. Coratina oil has a fruity taste with notes of chilli pepper and almond. Coratina trees are resistant to cold and disease, making them ideal for different environmental conditions. This variety is also appreciated for its versatility, being suitable for both oil production and table olives.
• Cima di Melfi: it is a relatively recent type of olive tree, the result of selected crosses. It is appreciated for its dual attitude, being suitable for both oil production and table olive production. This variety stands out for its resistance to different climatic conditions and its productivity. The oil produced by Cima di Melfi is of high quality, with appreciated organoleptic characteristics.
• Ogliarola: The Ogliarola variety, also known as Ogliarola Barese, is typical of the Puglia region. This variety is appreciated for the production of high quality olive oil, characterized by a fruity and delicate flavor, with notes of almond. Ogliarola trees are known for their high productivity and resistance to different climatic conditions. The oil obtained from this variety is often used to create blends with other oils, enriching the flavor profile and taste.
• Picholine: it is a type of olive tree native to France, particularly appreciated for its table olives. These olives are small, elongated in shape, and have a distinctive, slightly bitter and aromatic flavor. They are often used in brines and marinades. Picholine oil is known for its fruity and spicy taste, with a good balance of bitterness and spiciness. The trees of this variety are hardy and adaptable to different climatic conditions, making Picholine a popular choice in several olive-growing regions in Italy as well
• Frantoio: it is one of the finest olive trees for the production of oil in Italy. Originally from Tuscany, this variety produces a high-quality oil with a fruity, slightly spicy flavor and with notes of aromatic herbs. Frantoio trees are hardy and suitable for various climates, although they prefer hilly areas. Frantoio oil is prized for its balance and aromatic complexity, making it a popular choice among producers of high-quality olive oil.
• Peranzana: The Peranzana variety is a type of olive tree that is native to Puglia, Italy. This variety is known for producing a high-quality olive oil with a fruity and balanced flavor, characterized by notes of tomato, herbs and almond. Peranzana oil is appreciated for its delicate aroma and low acidity. Peranzana trees are hardy and well-adapted to the Mediterranean climate, making them a popular choice among olive growers, especially in the Apulia region.
• Fabulous (Fs-17): The Fabulous olive variety, also known as Fs-17, is a recently developed cultivar that has gained attention for its resistance to Xylella fastidiosa. It is a derivation of the Frantoio variety, selected for its superior characteristics in terms of resistance to diseases. It produces a high-quality oil with a fruity and slightly spicy aroma. Its resistance to Xylella makes it particularly interesting for areas affected by this disease, such as Salento in Puglia.

Cultivation

Olive cultivation requires attention to various factors such as climate, soil, and agricultural practices. Olive trees prefer a Mediterranean climate with hot summers and mild winters. Olive trees are drought-tolerant, but regulated irrigation optimizes production.
The ideal soil is well-drained and calcareous. Planting requires adequate space to allow the trees to grow. Irrigation and pruning techniques are crucial for the health and productivity of the olive tree. The management of diseases and pests, such as Xylella fastidiosa, is also important. The olive harvest can be done manually or mechanically, depending on the size of the olive grove.

Climate change and disease pose significant challenges.
Technological innovation and sustainable practices are essential for the olive growing of the future.

Xylella

Xylella fastidiosa is a phytopathogenic bacterium that causes serious diseases in several plants, including olive trees. Transmitted by insects, it affects the vascular system of plants, causing the branches to dry out and die. It caused significant damage in several olive-growing regions, especially in southern Italy. The fight against Xylella includes monitoring, removal of infected plants and control of insect vectors. There are currently no specific treatments, so prevention and management are essential.

Among the olive varieties, some have shown greater resistance to Xylella fastidiosa. Two varieties that have proved to be particularly resistant are Leccino and Fs-17 (also known as Favolosa). These varieties, tested under conditions of high inoculum pressure, showed very mild symptoms of Xylella fastidiosa infection.

In addition, the Sant’Agostino table olive variety has shown resistance to the bacterium Xylella fastidiosa subsp. pauca. This discovery, in addition to opening new horizons for Salento olive growing, confirms how Italian olive biodiversity can offer positive answers in the fight against the bacterium.

As emerged at the 35th Forum of Plant Medicine held in Bari on December 13, 2023, and as reported by Olivonews , there are two olive varieties identified by researchers committed to finding cultivars resistant to Xylella: Lecciana and Leccio del Corno. Prof. Donato Boscia, head of the CNR and a point of reference for scientific research on Xylella, reiterated: “These are two varieties that could attest to possible resistance potentials, but the experiments have not yet been concluded…”. The expectation and attention of olive growers remains very high.

The olive tree remains a pillar of Mediterranean agriculture and culture, with promising prospects thanks to innovations and sustainable practices. It is a plant of extreme importance and versatility that has shaped landscapes, economies and cultures in the Mediterranean.