Olive Lexicon
The olive is one of the world's oldest cultivated plants and has shaped the landscapes and traditions of the Mediterranean for thousands of years. But what makes an exceptional extra virgin olive oil? Which olive varieties exist, how does an olive tree grow, and how can you recognise outstanding quality?
Our Olive Encyclopedia offers valuable insights, fascinating background information and practical knowledge about olives, olive oil and olive trees – clearly explained and continuously expanded.
Bactocera olea
The olive fly (Bactrocera oleae) is the most significant pest in olive cultivation worldwide. It is approximately 4–5 mm in size and has perfectly specialised in olives as its host plant. Its larvae develop inside the olive and eat the flesh. Severe infestation can cause extra virgin olive oil to be downgraded to lampante or refined olive oil.
How do olive growers combat the olive fly? With attractant traps, kaolin clay (white protective powder on olives) and the promotion of beneficial insects. Many high-quality small producers primarily rely on early harvesting to minimise damage, as the flies do not lay larvae in the olives at the early stage of harvesting.