Introduction to Olive Growing - UCCE Sonomacesonoma.ucdavis.edu/files/27740.pdf · Introduction to...

Introduction to Introduction to Olive GrowingOlive Growing

Santa Rosa August 12, 2009Santa Rosa August 12, 2009

Paul VossenPaul VossenUniversity of University of

[email protected]@ucdavis.edu

mailto:[email protected]

Presentation Outline Presentation Outline •• Production Innovations Production Innovations •• Growing Systems Growing Systems {MD and HD SYSTEMS}{MD and HD SYSTEMS}•• Marketing Demand & ProfitabilityMarketing Demand & Profitability•• Soil, Climate, Water, VarietiesSoil, Climate, Water, Varieties•• Making a profit Making a profit –– Understanding quality Understanding quality

September 9thSeptember 9th•• How to grow details & pest control How to grow details & pest control

Two 1Two 1oo reasons for interest reasons for interest in olive oilin olive oil

Mechanization & HealthMechanization & Health

Why Olive Oil ?Why Olive Oil ?• Lower grade soils• Easy to grow• Few pests • Low water use• Lower quality water

• Mechanized• Healthy - tastes good• Big market• Vertical integration• Sales all year

Why Olive Oil Why Olive Oil –– NOT ?NOT ?• Large investment• Slow to full bearing• Small profit margin • Lots of competition

• Expensive harvest • Ignorant consumers• Small scale profit is in

direct sales only

Olive Oil Production InnovationsOlive Oil Production InnovationsGROWING OLIVES

•• Mechanical harvestMechanical harvest•• Low vigor varietiesLow vigor varieties•• Drip irrigationDrip irrigation•• Mechanical pruningMechanical pruning

PROCESSING FRUITPROCESSING FRUIT•• Cont. flow systemCont. flow system•• Electricity (pumps, Electricity (pumps,

motors, temp. control) motors, temp. control) •• Stainless steelStainless steel

1:1 ratio 1:1 ratio $400/ton$400/ton

Harvesting olives with air powered combsHarvesting olives with air powered combs

1:1.8 ratio 1:1.8 ratio $222/ton$222/ton

Shaker harvestShaker harvest


Trunk Trunk shaker shaker

and and inverted inverted umbrella umbrella WRAP WRAP

AROUNDAROUND

California Prune HarvesterCalifornia Prune Harvester

California Pistachio HarvesterCalifornia Pistachio Harvester

Medium density spacing = 12 Medium density spacing = 12 –– 20 ft 20 ft apart = 100 apart = 100 –– 300 trees/acre300 trees/acre

Skirted & HedgedSkirted & Hedged

OverOver--thethe--row row harvest $ 42 per ton harvest $ 42 per ton

@@ 5 tons/acre5 tons/acre

High density spacing = 4 x 12 to 5 x 13 High density spacing = 4 x 12 to 5 x 13 670670--900+ trees/acre900+ trees/acre

Modern Continuous Flow SystemModern Continuous Flow System

Producing Extra Virgin Olive OilSimple as 1-2-3-4-5

1.1. Good FruitGood Fruit – no rot – not frozen2.2. Handled carefullyHandled carefully – no damage – short storage3.3. Processed quicklyProcessed quickly –– in modern cleanin modern clean equipment4. Stored well –– clean stainless steel clean stainless steel -- purgedpurged5. Sold – within a year or less

Leaf and stem removal

Paul Vossen

Horizontal DecanterHorizontal Decanter

•• Injection volumeInjection volume

•• Separation portsSeparation ports

•• BrandBrand

•• 2 or 32 or 3--phasephase

Vertical CentrifugeVertical Centrifuge

•• Cleans oil of water and solidsCleans oil of water and solids•• Cleans wastewater of oil Cleans wastewater of oil •• Water added to increase interface Water added to increase interface •• VVolume and Temperature olume and Temperature

Taste every batchTaste every batch

Continuous Flow SystemContinuous Flow System

Paul Vossen

WORLD OLIVE OIL

STATISTICS

WORLD OLIVE OIL PRODUCTIONWORLD OLIVE OIL PRODUCTIONOther 4%Other 4%

Portugal 1.6%Portugal 1.6%

Morocco 2.5%Morocco 2.5%Syria 3.7%Syria 3.7%

Turkey 4%Turkey 4%

Tunisia 7.2%Tunisia 7.2%

Greece 17%Greece 17%400,000 t/yr400,000 t/yr

Italy 24% 520,000 t/yrItaly 24% 520,000 t/yr

36Spain 36% Spain 36% 800,000 t/yr800,000 t/yr

Libya, Egypt, Israel, Jordan, Libya, Egypt, Israel, Jordan, Lebanon, Yugoslavia, Croatia, Lebanon, Yugoslavia, Croatia, France, USA, Mexico, Argentina, France, USA, Mexico, Argentina, Chile, Brazil, Peru, South Africa, Chile, Brazil, Peru, South Africa, China, New Zealand, AustraliaChina, New Zealand, Australia

Total World Production: ~ 2.2 million metric t/yrIOOC Data 1997-2002

50% 50% 0101--0202

Olive Oil Consumption 2006Olive Oil Consumption 2006World PER CAPITA (liters)

1. Greece 23.9 13. France 1.62. Italy 14.4 14. Libya 1.63. Spain 13.9 15. Australia 1.64. Cyprus 10.3 16. Algeria 1.45. Portugal 6.0 17. Lebanon 1.36. Syria 5.1 18. Belgium 1.27. Tunisia 5.0 19. Croatia 1.18. Palestine 3.5 20. UK 1.19. Jordan 3.1 21. Netherlands 0.810.Israel 2.6 22. Canada 0.811.Morocco 1.8 23. Turkey 0.712.Luxemborg 1.7 24. USA 0.7

By Country

• Italy 30%• Spain 20%• Greece 9%• USA 8%• France 4%• Syria 3%• Other 26%

Mercacei # 50 Feb-April 2007

USA imports 99.3% of USA imports 99.3% of consumption consumption

TO MEET CURRENT USA TO MEET CURRENT USA DEMAND for OLIVE OILDEMAND for OLIVE OIL

We would have to grow 300,000 + acres of oil olives

@ 5 tons per acre yield@ 40 gallons of oil per ton

= 757 liters per acre

How much might demand increase?

2004 2004 -- 08 California oil olive 08 California oil olive GROWERS & ACREAGE GROWERS & ACREAGE

• North Coast 268 growers 1,535 acres• Central Coast 59 growers 376 acres• S. Coast & S. Cal. 17 growers 70 acres• Sacramento Valley 94 growers 3,216 acres*• San Joaquin Valley 39 growers 707 acres*• Sierra Foothills 51 growers 264 acres

TOTALTOTAL 528 growers528 growers 6,168 acres6,168 acres(2005 to 2008) planted ~ 12,800 acres(2005 to 2008) planted ~ 12,800 acres

(660 growers(660 growers ~ 20,000 acres~ 20,000 acres

Paul Vossen

Central ValleyCentral Valley•Lower land cost

•Abundant cheap water

•Low cost labor & housing

•Hotter – drier

•Higher yield

Coastal CaliforniaCoastal California•High cost land

•Limited expensive water

•High cost labor & housing

•Cooler – more moist

•Lower yields

•High quality “perception”

USA Production:USA Production:

< 1% Texas & Arizona< 1% Texas & Arizona

> 99% California> 99% California

BASIC NUMBERSBASIC NUMBERS•• Establish = 3Establish = 3rdrd yr. SHD ~ $6,000 yr. SHD ~ $6,000 –– MD ~ $3,000/acre MD ~ $3,000/acre •• Years to full production = 5Years to full production = 5--1010•• Average yield = 3 to 5 t/acre = 120Average yield = 3 to 5 t/acre = 120--225 g/acre225 g/acre•• Bulk price = $30Bulk price = $30--75/gallon75/gallon•• Retail @ $20/Retail @ $20/½½ liter liter bottle = $112bottle = $112--150/gallon150/gallon•• SHD: cost $13 grow + $12 process/gallon ($25)SHD: cost $13 grow + $12 process/gallon ($25)•• MD: cost $35/gallon ($80/gallon with high land MD: cost $35/gallon ($80/gallon with high land

values) values) http://coststudies.ucdavis.eduhttp://coststudies.ucdavis.eduBest scenario Best scenario -- $28,000/acre (w/o land value)$28,000/acre (w/o land value)

Average scenario Average scenario -- $13,000/acre (w/o land value)$13,000/acre (w/o land value)(Direct sales): growing, harvest, processing & bulk (Direct sales): growing, harvest, processing & bulk

storage (no bottling or marketing costs) storage (no bottling or marketing costs)

http://coststudies.ucdavis.edu/

What Other Costs?What Other Costs?+ 40+ 40--55%55%

•• LandLand (Capitol Recovery) (Capitol Recovery) –– 13% to 25%13% to 25%•• OverheadOverhead –– 4.7% to 5.5% 4.7% to 5.5% •• BottlingBottling ((½½ L) L) -- 900900--1,650 /acre 1,650 /acre –– 66--7%7%•• MarketingMarketing –– 17% to 18%17% to 18% Potential ProfitPotential Profit

$6$6--14,000/acre 14,000/acre with lots of work with lots of work

and riskand risk

NO DISTRIBUTIONNO DISTRIBUTION

Revised Olive Production Manual Revised Olive Production Manual University of California # 3353University of California # 3353

•• Climate & Site SelectionClimate & Site Selection

•• Botany Botany –– CultivarsCultivars

•• PhysiologyPhysiology

•• PruningPruning

•• Irrigation Irrigation

•• NutritionNutrition

•• PestsPests

••HarvestHarvest

60% Growers 60% Growers are Organicare Organic

Olive Oil Profitability Olive Oil Profitability Potential Potential

Positives• Big USA Market• Competitive cost with

mechanical harvest• Mill Technology• Excellent USA Quality• High CA/USA Demand• Low Import Quality• Early Productivity• Good Prices • EU Subsidy decline

NegativesNegatives• Cheap imports• Must market Quality to

US Consumers• Unknowns of SHD

System

Olive Production Olive Production $ Making Money $$ Making Money $

• Must have basic resource– Land, water, climate, labor

• Must have competitive costs– Low labor rates– Mechanization

• Must have competitive yield– Minimum of alternate bearing

• Must produce excellent quality and sell it– Value to the consumer

Planting for trunk shakerPlanting for trunk shakerA. Planting distancePlanting distance ~ 18 to 24 ft. apart~ 18 to 24 ft. apart

B. Training systemTraining system– Trees with one trunk, high 36-40 inches – Open canopy, 3-4 slanting branches – Rigid reach of fruiting branches. – Without pendulous branches.

D. Soil slopeSoil slope - Flat to about 20% slope (crawler tractors)

E. Fruit sizeFruit size - Large fruits are preferred.

F. Fruit detachmentFruit detachment - Variety with low force

Most varieties work OKMost varieties work OK

Planting characteristic for trunk shaker

Application Point. Should be the trunk otherwise it takes too long.

TombesiTombesi –– Perugia, ItalyPerugia, Italy

Growing Olives Growing Olives SiteSite (climate, terrain, soil, water,)

VarietiesVarieties (table & oil)

SystemsSystems (high & super density)

Cultural PracticesCultural Practices(organic & conventional)

Give yourself every possible advantage

Best Olive ConditionsBest Olive ConditionsRegionalRegional•• Mild wintersMild winters•• Dry summersDry summers•• No frost before bloom or harvest No frost before bloom or harvest Local Local •• Well drained soilsWell drained soils•• Class 2Class 2--3 soils (not the 3 soils (not the ““bestbest”” soils)soils)•• Lack of perennial weed competitionLack of perennial weed competition•• Limited exposure to high windsLimited exposure to high winds•• Able to control vigor (soil moisture)Able to control vigor (soil moisture)

Site Selection: ClimateSite Selection: Climate(Local)(Local)

•• Consult with local growers and others Consult with local growers and others regarding climate historyregarding climate history

•• If more info is needed, inexpensive If more info is needed, inexpensive temperature monitors can be used to temperature monitors can be used to determine local temperature patternsdetermine local temperature patterns

•• Look at CIMIS weather station dataLook at CIMIS weather station datahttp://wwwcimis.water.ca.gov/cimis/welcome.jsphttp://wwwcimis.water.ca.gov/cimis/welcome.jsp

Damaging Climatic Damaging Climatic Conditions for OlivesConditions for Olives

•• WinterWinter –– young trees < 25young trees < 25ooFF•• WinterWinter –– mature trees small branches < 22mature trees small branches < 22ooFF•• WinterWinter –– mature trees killed ~ <15mature trees killed ~ <15ooF F •• AutumnAutumn –– fruit before harvest < 29fruit before harvest < 29ooFF•• SpringSpring –– rain, high humidity, or hot dry wind at bloomrain, high humidity, or hot dry wind at bloom•• SummerSummer-- cloudy cloudy

Lowest spot on valley floor is not the best

Site Selection: ClimateSite Selection: ClimateIdeal winter temps = (35Ideal winter temps = (35ooF to 65F to 65ooF)F)

Avoid Areas with:Avoid Areas with:•• Temperature below 22Temperature below 22ooF F –– kills woodkills wood•• Wet summers Wet summers -- diseasedisease•• Frost Frost –– temperature below 29temperature below 29ooF before F before

harvest harvest –– ruined fruitruined fruit•• Cold/wet Cold/wet OROR hot/dry at bloomhot/dry at bloom

Oil Quality FactorsOil Quality Factors• Variety 40%• Maturity 40%• Processing 15%• Growing Conditions 5%

–Primarily irrigation

SENSORY ATTRIBUTES OF ARBEQUINA OLIVE OILS GROWN IN 3 DIFFERENT ZONES

ATTRIBUTE Siurana Garrigues Andalucia

Fruity 2.4 2.2 3.1Green 1.5 1.4 1.8Bitter 1.1 1.8 0.6

Pungent 1.6 1.7 0.6Sweet 1.8 1.8 2.4

Sensory Rating (EU) 7.7 7.4 8.9Tous, Romero, Plana, Guerrero, Díaz, & Hermoso. 1997

TerroirTerroir

Site Selection: SoilSite Selection: Soil•• Plant olives in good to decent soil, not Plant olives in good to decent soil, not

““the bestthe best””. .

•• Good olive soil is:Good olive soil is:–– well drainedwell drained–– moderately deep (3moderately deep (3--44’’) 1.5) 1.5--22’’ can work can work –– moderate slope moderate slope (drainage and harvester)(drainage and harvester)

–– moderately coarse texturedmoderately coarse textured

–– NotNot high vigor conditionshigh vigor conditions

Well Drained Gravely SoilWell Drained Gravely Soil

Use a backhoe to check for rooting

depth and drainage

MYTH: olive trees need

good soil and high organic matter

Shallow RootsShallow Roots

Irrigation Water TestingIrrigation Water Testing•• Gallons per minute (September)Gallons per minute (September)

•• pH (acid/base)pH (acid/base)

•• Sodium (NaSodium (Na++))

•• Chloride (ClChloride (Cl--))•• Sodium Adsorption Ratio (SAR)Sodium Adsorption Ratio (SAR)•• Boron (B)Boron (B)•• Bicarbonate (HCOBicarbonate (HCO33

--))•• Nitrate (NONitrate (NO33

--) )

Site Selection: Irrigation WaterSite Selection: Irrigation Water

•• Olives need 1Olives need 1--2 acre feet/year 2 acre feet/year (325,000 (325,000 –– 650,000 650,000 gallons) gallons) 33--5 gpm/acre minimum5 gpm/acre minimum

Avoid water containing:Avoid water containing:•• High Boron > 2 ppmHigh Boron > 2 ppm

•• Bicarbonate > 3.5 ppmBicarbonate > 3.5 ppm

•• Total Salt > 3 Total Salt > 3 dS/mdS/m EC EC -- 480 ppm480 ppm

•• High Sodium > 3 meq/l High Sodium > 3 meq/l -- 9 SAR9 SAR

•• High Chloride > 345 ppm High Chloride > 345 ppm

HOW MUCH WATER IS NEEDED TO GROW OLIVES by CLIMATE?

•• Young TreesYoung Trees = 100% ET = 100% ET – (20” coastal – 40” interior)

•• Mature Oil OlivesMature Oil Olives = 45= 45--55% ET55% ET– (10” coastal – 20” interior)

BEST IRRIGATION LEVEL BEST IRRIGATION LEVEL FOR PRODUCTION 50FOR PRODUCTION 50--70%70%

• Higher crop yield– Makes up for less oil per fruit

• Good shoot growth• Good return bloom

BEST IRRIGATION LEVEL BEST IRRIGATION LEVEL FOR FLAVOR 35FOR FLAVOR 35--55%55%

• High level of pleasant fruitiness• Both ripe fruit and green character • More complexity and depth• Artichoke, apple, grass, and nuts• Balanced bitterness• Balanced pungency• More water = bland oils

MEANS OF FRUITINESS, MEANS OF FRUITINESS, BITTERNESS, AND PUNGENCYBITTERNESS, AND PUNGENCY

TreatmentTreatment FruitinessFruitiness BitternessBitterness PungencyPungency

15% ETc 3.63.6 aa 6.06.0 aa 4.94.9 aa

25% ETc 3.23.2 aa 4.24.2 bb 3.93.9 bb

40% ETc 2.72.7 bb 1.71.7 cc 1.91.9 cc

57% ETc 2.62.6 bb 0.930.93 dd 1.11.1 dd

71% ETc 2.12.1 cc 0.300.30 dd 0.300.30 ee

87% ETc 1.81.8 cc 0.220.22 dd 0.220.22 ee

107% ETc 1.71.7 cc 0.200.20 dd 0.200.20 ee

Elevation Elevation –– Slope Slope -- SoilSoil•• Above 2,000 ft.Above 2,000 ft. = temperature problems•• Over 35% slopeOver 35% slope = equipment danger, more

hand labor, erosion threat, and high cost•• Poor drainagePoor drainage – clay soil, seepage, high

rainfall, limited surface water movement, restrictive layers

•• Shallow soilShallow soil = less drainage & low water holding capacity

•• Mineral toxicityMineral toxicity = high Mg – B – Na – etc.

Low spots Low spots with poor with poor drainagedrainage

Soil TestingSoil Testing• Multiple sub samples (5-15)• Two depths (6” and 18”) (separate)• Each sample represents different area • Mix thoroughly• Analyze for big 6: pH, P, K, Ca, Mg, OM• Analyze for minor nutrients if suspect

(boron, sodium, chloride, etc.)

Soil Chemical PropertiesSoil Chemical Propertiessaturated paste extractsaturated paste extract

•• Soil pH 5.0 Soil pH 5.0 –– 8.5 8.5 •• High Magnesium (< 1:1 ratio with Ca)High Magnesium (< 1:1 ratio with Ca)•• High Calcium (> 8:1 ratio with Mg)High Calcium (> 8:1 ratio with Mg)•• Adequate Phosphorous (> 10 ppm P) = OKAdequate Phosphorous (> 10 ppm P) = OK•• Adequate Potassium (> 125 ppm K) = OKAdequate Potassium (> 125 ppm K) = OK•• High Boron (> 2 ppm B)High Boron (> 2 ppm B)•• High Chloride (> 10High Chloride (> 10--15 meq/l Cl15 meq/l Cl--))•• High Sodium (SAR > 15)High Sodium (SAR > 15)

Spending a lot of money on exacting soil Spending a lot of money on exacting soil conditions is probably a waste for olivesconditions is probably a waste for olives

Sonoma County OrchardsSonoma County Orchards

Paul Vossen

Alexander Valley Alexander Valley

Alexander ValleyAlexander Valley

Dry Creek ValleyDry Creek Valley

HealdsburgHealdsburg

AnnapolisAnnapolis

SebastopolSebastopol

SonomaSonoma

KenwoodKenwood

SRJCSRJC

Santa RosaSanta Rosa

Paul Vossen

Marin CountyMarin County

Lake CountyLake County

Tasting Oil # 1Tasting Oil # 1

In order to In order to make good oil make good oil you must be a you must be a

good tastergood taster

HOW TO TASTE OLIVE OILHOW TO TASTE OLIVE OIL• Warm & swirl to release volatiles• Smell oil - note aroma• Place 1-2 ml in mouth for 10 seconds• Suck in air through the oil • Spread the oil throughout the whole mouth• Swallow the oil (IOOC standard)• Close mouth and breath out through nose• Record impressions on profile sheet

ArbequinaArbequina

Oil Quality FactorsOil Quality Factors•• Variety 40%Variety 40%• Maturity 40%• Processing 15%• Growing Conditions 5%

Variety Trial Variety Trial –– Planted in 1996Planted in 1996--97 97 –– 5 locations in 5 locations in Northern CaliforniaNorthern California

OIL OLIVE VARIETIESOIL OLIVE VARIETIES1.1. Oil flavor Oil flavor ““stylestyle””2.2. Oil yield % Oil yield % –– quantity and extractabilityquantity and extractability3.3. Fruit yield Fruit yield –– precocity precocity 4.4. Harvest methodHarvest method5.5. Growth habitGrowth habit6.6. Maturity seasonMaturity season7.7. Resistance to disease Resistance to disease 8.8. Cold hardinessCold hardiness9.9. PollinationPollination10.10. Cost factorsCost factors

Germplasm RepositoryGermplasm Repository•• DNA IdentificationDNA Identification•• Fruit SizeFruit Size•• Pit to Pulp RatioPit to Pulp Ratio•• Oil ContentOil Content•• Quality ProfileQuality Profile•• Cold HardinessCold Hardiness•• Salt ToleranceSalt Tolerance•• Removal ForceRemoval Force•• Disease ResistanceDisease Resistance

FRUITINESS IN OLIVE OILFRUITINESS IN OLIVE OILPositive CharacteristicsPositive Characteristics

VARIETY INFLUENCE ON FLAVORVARIETY INFLUENCE ON FLAVOR•• ManzanilloManzanillo – very aromatic fruity, peppery

•• MissionMission - (early) very bitter - (mid season) slightly fruity, bitter, and pungent

- (late) very bland and buttery •• SevillanoSevillano – fruity, green, herbaceous, pungent

•• AscolanoAscolano – fruity, spicy, nutty, sweet

VARIETY INFLUENCE ON FLAVORVARIETY INFLUENCE ON FLAVOR

•• ArbequinaArbequina – very aromatic fruity, sweet •• PicualPicual – bitter and pungent (overripe flavor)•• FrantoioFrantoio – fruity, green, herbaceous, pungent•• LeccinoLeccino – mildly fruity, spicy, sweet•• CoratinaCoratina – fruity, green, bitter, pungent•• KoroneikiKoroneiki – herb fruity,

green, bitter, pungent

Style GeneralitiesStyle GeneralitiesMild

• Arbequina• Ascolana• Empeltre• Kalamon• Leccino• Pendolino• Maurino• Picudo• Sevillano• Taggiasca

Medium• Aglandau• Barnea• Bosana• Bouteillan• Farga• Hojiblanca• Manzanillo• Mission

Strong• Arbosana• Chemlali• Coratina• Cornicabra• Frantoio• Koroneiki• Moraiolo• Picual• Picholine

Cold Hardiness in OlivesCold Hardiness in OlivesHardyHardy

• Arbequina• Aglandau• Ascolano• Bouteillan• Hojiblanca

• Leccino• Maurino

• Pendolino• Picudo• Picual

• Sevillano

SensitiveSensitive• Coratina• Empeltre • Frantoio

• Koroneiki• Manzanillo• Moraiolo

• Taggiasca

ModerateModerate• Kalamon• Picholine• Mission

Ripening SeasonRipening Season

Early• Arbequina• Ascolana• Empeltre• Farga• Leccino• Picual• Sevillano

Medium• Arbosana• Barnea• Bouteillan• Manzanillo• Mission• Moraiolo• Pendolino

Late• Bosana• Cornicabra• Coratina• Frantoio• Hojiblanca• Kalamon• Koroneiki• Picholine• Picudo• Taggiasca

29oF frozen fruit in Nov.

Olive Disease ToleranceOlive Disease Tolerance•• Manzanillo:Manzanillo: gets less leaf spot (susceptible

to cold olive knot and Verticillium wilt)•• Gordal Sevillano:Gordal Sevillano: cold hardy & less leaf spot

(susceptible to olive fly)•• Mission:Mission: cold hardy (susceptible to leaf spot)•• Ascolano:Ascolano: cold hardy & less leaf spot & less

olive knot•• Kalamon:Kalamon: unknown

Olive Variety Disease SusceptibilityVariety Spilocaea oleaginae

Peacock spotVerticillium dahliae

Verticillium wiltPseudomonas avastanoi

Olive knot

Arbequina S VS VS

Arbosana VR - -

Ascolano S R R

Coratina R - -

Cornicabra VS VS -

Empeltre VS VR S

Frantoio VR VR R

Gordal Sevillana S S S

Hojiblanca S VS S

Kalamon S S R

Koroneiki VR R S

Leccino R S R

Manzanilla S S VS

Maurino R - -

Mission VS S R

Moraiolo R S S

Pendolino S S S

Picholine S S -

Picual VS VS S

Picudo S VS VS

N. AFRICA N. AFRICA –– MIDEASTMIDEAST

ChemlaliChemlali SouriSouriPicholine Picholine MarocaineMarocaine

AyvalikAyvalik ZaityZaity

••AlgeriaAlgeria••Lebanon Lebanon ••MoroccoMorocco

••SyriaSyria••TunisiaTunisia••TurkeyTurkey

AglandauAglandau

BouteillanBouteillan

PicholinePicholine

SalonenqueSalonenque

TancheTanche

GrossaneGrossane

FRENCHFRENCH

ChalkidikiChalkidiki

GREEKGREEK

KalamonKalamon KoroneikiKoroneiki

MirtoiaMirtoia AdramitiniAdramitini MegaritikiMegaritiki

AmigdaloliaAmigdalolia

CoratinaCoratinaCipresinoCipresino Dolce AgogiaDolce Agogia

FrantoioFrantoio GrappoloGrappoloItranaItrana

ITALIANITALIAN

ITALIANITALIANLeccinoLeccino Leccio del CornoLeccio del Corno

Moraiolo Moraiolo

PendolinoPendolino Santa CaterinaSanta Caterina TaggiascaTaggiasca

CornesueloCornesuelo CornicabraCornicabra

BlanquetaBlanqueta EmpeltreEmpeltre

SPANISHSPANISH

Lecin de SevillaLecin de Sevilla

BicalBical

FargaFargaSPANISHSPANISH

Gordal SevillanaGordal Sevillana HojiblancaHojiblanca

LemeLemeñño o MorrutMorrut Pico LimonPico Limon

Picual de JaPicual de Jaéén n Picual de Estepa Picual de Estepa PicudoPicudo

Royal de CazorlaRoyal de CazorlaVerdalaVerdala

VerdaleVerdale

SPANISHSPANISH

M. de M. de JaJaéénnM. de SevillaM. de Sevilla

M. CordobesM. Cordobes M. de M. de CabraCabra

ManzanilloManzanillo

Olive PollinationOlive Pollination•• Some varieties are very self fertile (maybe)Some varieties are very self fertile (maybe)•• Most are self sterileMost are self sterile•• Barouni and Sevillano are incompatibleBarouni and Sevillano are incompatible•• Manzanillo and Mission are incompatibleManzanillo and Mission are incompatible•• Frantoio and Leccino are incompatibleFrantoio and Leccino are incompatible•• Some are somewhat self incompatibleSome are somewhat self incompatible•• Set better with cross pollination Set better with cross pollination ––

especially with bad weather especially with bad weather •• Pollenizer within 200 feetPollenizer within 200 feet

Tasting the 2Tasting the 2ndnd oil oil

Taste 3Taste 3rdrd Oil Oil

AscolanaAscolana•• Early RipeningEarly Ripening•• Medium yieldMedium yield•• Alternate bearingAlternate bearing•• Very large fruitVery large fruit•• Easy to harvestEasy to harvest•• Less foliar Less foliar

diseasedisease•• Low oil contentLow oil content•• Very Cold hardy Very Cold hardy

Tasting the 4Tasting the 4thth Oil Oil

BouteillanBouteillanCayonCayon

AglandauAglandau

Tasting 5th Oil

Tasting 6th Oil

FrantoioFrantoio•• Late RipeningLate Ripening•• Medium yieldMedium yield•• Alternate bearingAlternate bearing•• MediumMedium•• Ok to harvestOk to harvest•• Less foliar Less foliar

diseasedisease•• High oil contentHigh oil content•• Cold sensitive Cold sensitive

LeccinoLeccino•• Late RipeningLate Ripening•• Medium yieldMedium yield•• Alternate bearingAlternate bearing•• Medium fruitMedium fruit•• Easy to harvestEasy to harvest•• Less foliar Less foliar

diseasedisease•• High oil contentHigh oil content•• Cold hardyCold hardy

Black skin – green inside

High Quality “Flavor”Oil Varieties

1. Arbequina, Ascolano, Bosana, Frantoio, Koroneiki, and Picual, and Picudo

2. Arbosana, Ayvalik, Cornicabra, Coratina, Hojiblanca, Leccino, Moraiolo, and Picholine Marocaine.

TaggiascaTaggiasca•• Late RipeningLate Ripening•• Medium yieldMedium yield•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Difficult to Difficult to

harvestharvest•• Less foliar Less foliar

diseasedisease•• High oil contentHigh oil content•• Cold sensitive Cold sensitive

HojiblancaHojiblanca

•• High yieldHigh yield•• Alternate bearingAlternate bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• Late maturityLate maturity•• Med oil contentMed oil content•• Polyphenols Polyphenols --

250250

Hojiblanca in PortugalHojiblanca in Portugal

55thth yearyear

•• High yield w/waterHigh yield w/water•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Late ripeningLate ripening•• Medium oil contentMedium oil content•• Resistant to leaf Resistant to leaf

spot spot •• Moderate cold hardyModerate cold hardy•• Difficult extractionDifficult extraction•• Table oliveTable olive

PicholinePicholine

•• SeedlingSeedling•• NotNot PicholinePicholine•• Very small fruitVery small fruit•• Early ripeningEarly ripening•• Medium oil contentMedium oil content•• Resistant to leaf Resistant to leaf

spot spot •• Cold hardyCold hardy•• Difficult harvestDifficult harvest

Redding PicholineRedding Picholine

PicualPicual•• PrecociousPrecocious•• High yieldHigh yield•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• High oil contentHigh oil content•• High in oleic acidHigh in oleic acid•• High polyphenols High polyphenols

(600 ppm)(600 ppm)

Picual in Chile Picual in Chile 6th year6th year

CoratinaCoratina•• PrecociousPrecocious•• High yieldHigh yield•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• Resists foliar diseaseResists foliar disease•• High oil contentHigh oil content•• High in oleic acidHigh in oleic acid•• High polyphenols (600 High polyphenols (600

ppm)ppm)

Coratina in ArgentinaCoratina in Argentina

33rdrd yearyear

Coratina in Italy

““BestBest”” Two Olive Two Olive Varieties in the WorldVarieties in the World

•• PicualPicual –– 75% of Spanish Production75% of Spanish Production•• CoratinaCoratina –– 50% of Italian Production50% of Italian Production

PicualPicualCoratinaCoratina

PicudoPicudo•• High yieldHigh yield•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• Less foliar Less foliar

diseasedisease•• High oil contentHigh oil content•• Low oleic levelsLow oleic levels•• Med polyphenolsMed polyphenols

Nocellara Nocellara del Belicedel Belice

•• High yieldHigh yield•• Alternate bearingAlternate bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• Med oil contentMed oil content•• Med polyphenolsMed polyphenols

Nocellara del Belice in SicilyNocellara del Belice in Sicily

5050++ yearsyears

BosanaBosana•• PrecociousPrecocious•• High yieldHigh yield•• Annual bearingAnnual bearing•• Large fruitLarge fruit•• Easy to harvestEasy to harvest•• Med oil contentMed oil content•• Med polyphenolsMed polyphenols

Varieties Varieties -- Superior Superior Productivity (precocity)Productivity (precocity)

1. Arbequina, Arbosana, and Koroneiki

2. Barnea, Blanqueta, Leccino, Hojiblanca, Manzanillo, and ‘Picual.

Varieties Varieties –– Superior Superior Oil YieldOil Yield

1. Coratina, Koroneiki, and Picual 2. Arbequina, Arbosana, Empeltre,

Frantoio, Hojiblanca, Leccino, Manzanillo, Mission, Picudo, and Taggiasca.

Very High “Stability”Oil Varieties

Coratina, Picual, Koroneiki, and Mission

Varieties – Superior Cold Hardiness

Arbequina, Arbosana, Leccino, Hojiblanca, and Picual.

Varieties – Superior Disease Resistance

Arbosana, Blanqueta, Bouteillan, Frantoio, Koroneiki, and Leccino.

Planting: MaterialPlanting: Material

Container TreesContainer Trees–– Plant any time (with some risks)Plant any time (with some risks)–– Best time to plant is March/April Best time to plant is March/April

(after frost risk)(after frost risk)–– Fall planting risks winter freeze Fall planting risks winter freeze

damage.damage.

Planting: MaterialPlanting: Material•• Single trunk stock Single trunk stock

–– Easier weed control Easier weed control –– Shaker harvest.Shaker harvest.–– Multiple shoots Multiple shoots

compete with leadercompete with leader•• Spacing is based on Spacing is based on

location, variety, location, variety, management management practices.practices.

PlantingPlanting

•• Hole size Hole size –– 2X container2X container•• Deglaze hole sides with shovel after Deglaze hole sides with shovel after

augeringaugering•• Remove or cut circling roots with Remove or cut circling roots with

minimal disturbance of root ballminimal disturbance of root ball•• No added goodies to the planting No added goodies to the planting

hole.hole.

FARM MANAGEMENTOlive Orchard Olive Orchard ““To Do ListTo Do List””• Ground preparation• Irrigation system installation• Layout for stakes, wires – trellis • Planting trees• Seeding cover crop• Controlling weeds• Applying compost or other fertilizers• Training and pruning • Olive fruit fly control• Peacock spot control• Harvest – transport • Labor Management• Machinery Maintenance• Marketing

What to look for in an olive oilWhat to look for in an olive oil•• Fresh olive tasteFresh olive taste•• Not fermented or rancid (no defects)Not fermented or rancid (no defects)•• Some bitternessSome bitterness•• Some pungencySome pungency•• Attractive fruitinessAttractive fruitiness•• Depends on useDepends on use

Quality is more than oilQuality is more than oil•• StandardsStandards•• BottleBottle•• LabelLabel•• ReputationReputation•• BrandBrand•• LocationLocation•• StyleStyle•• UseUse•• OrganicOrganic•• PricePrice

Paul VossenUniversity of California University of California

Cooperative ExtensionCooperative Extension133 Aviation Blvd.

Santa Rosa, CA 95403(707) 565-2621

[email protected]

http://cesonoma.ucdavis.edu

mailto:[email protected]

Introduction to Olive Growing - UCCE Sonomacesonoma.ucdavis.edu/files/27740.pdf · Introduction to...

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