Olive groves have to meet certain criteria in order to guarantee high nutritional value oil:
Choosing the variety of olives
The variety has to be chosen according to the place because the olive trees can grow better and live longer if the climate and the nature of the land are respected. The variety chosen has to respond to the specific flavor desired from the produced oil.
Chemical-physical properties of the land
The composition of the land is very important for healthy olive trees but also for the flavor of the oil. The same variety of olive produces oils with different flavors depending on the region they are in.
Exposure and incline of the land
These elements also influence the quality of the product as well as the plant's health. Olive groves exposed to cold winds risk winter freezing, if they are placed in extremely slanted positions the land may lack precious elements the plant needs. If the olive grove is exposed to sea winds it will be more exposed to parasites like the olive fruit fly.
Having drip irrigation during drought season can result in greater and more stable harvests. The organoleptic qualities of the oil substantially improve as well.
Quantity and average annual rainfall
In groves without irrigation systems the amount and distribution of rainfall become crucial for a healthy and abundant harvest with high organoleptic quality.
Pruning method and regularity
The pruning method and regularity greatly influence whether manual or mechanical harvesting can take place. These procedures have a major influence on the quality of the oil that the plant will produce.