Olive Lexicon
The olive tree has been cultivated in the Mediterranean for thousands of years and is deeply rooted in the region’s landscapes, culture and culinary traditions. But what makes an exceptional extra virgin olive oil? Which olive varieties are grown in Portugal and around the world? How does an olive tree grow and produce fruit, and how can you recognise the quality, flavour and characteristics of a good olive oil?
The Origem Portugal Olive Encyclopedia is your guide to the fascinating world of olives, olive trees and olive oil. Discover olive varieties, cultivation and harvesting methods, learn how extra virgin olive oil is produced, and explore the factors that shape its flavour, aroma and quality. Clearly explained and continuously expanded, our Olive Encyclopedia brings together practical knowledge and fascinating insights into the history, traditions and diversity of olives and olive oil.
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.