The olive tree and Europe

History teaches us that in the countries of the Mediterranean basin olive growing has flourished for over 5 thousand years in a cultivation environment between the 30th and 45th parallel north, among these the European Union holds the primacy of the world’s largest producer thanks to Spain, Italy and Greece.

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Spain produces sufficient quantities to satisfy its internal consumption and is the world leader in terms of quantities produced and market strategies

The capital is home to the largest oil multinational, the Spanish Deoleo group, which has acquired Italian and European brands such as Bertolli, Carapelli Firenze, Carbonell, San Giorgio, Maya and many others.

Madrid is also home to the International Olive Council (C.O.I), the only international organization in the world dedicated to olive oil and table olives, created in 1959 under the auspices of the United Nations

However, even if the numbers speak of a “mass” market that favors quantity at the expense of quality, the promotion of the olive production chain supported by the government, and by regional administrations, allows for an exponential increase in companies that produce excellence.

The olive production areas (little inclined to organic) are concentrated in the south and are, in order of extension, Andalucia, Castilla-La Mancha, Extremadura and Cataluña.

Compared to the certified olive varieties, they use a dozen cultivars suitable for super-intensive cultivation such as Picual, Hojiblanca, Cornicabra, Arbosana, Koroneiki, Arbequina, and several others.

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Italy stands out among all European countries, and the rest of the world, for its varietal heritage, climatic characteristics, traditions and respect for the olive tree which is deeply rooted in the culture of the territory.

The southern regions, Puglia, Calabria, Sicily are the most productive, followed by the center, with Lazio in the lead, and the north.

There are over 600 known varieties of olives.

Exceptional is the presence, beyond the 45th parallel, of a “Mediterranean” olive-growing landscape along the shores of the great pre-alpine lakes and in some foothills of Veneto and Friuli with benevolent microclimates.

For all these diversity, inimitable microclimates and micro-areas, italian extra virgin olive oil is among the best in the world.

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Greece is the nation with the highest consumption of olive oil and it is here that the goddess Athena gives the olive tree to the Athenians as a sign of wisdom and peace.

The mythological tales and the roots of millenary olive trees testify to the sacredness of the olive-growing environment distributed between Peloponnisos, Halkidiki, Kritis, Delphi, the Ionian and Aegean Islands.

The most important olive varieties are Koroneiki, Megaritiki, Manaki, Patrinis, Chalkidiki, Amfissis, Kalamon, Adramitini, Lianolia

The famous speech between Mario Brega and Carlo Verdone (Italian actors) in the movie Borotalco is unforgettable:

M.B. in Augusto “E st’olive ‘e senti, queste so’ greche, aho! Greche … e ‘nnamo … e daje, so’ Greche … so ‘bone, come so’? Dì la verità?!

It is not possible to translate in English!!

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Portugal also has a large slice of production, the most important olive growing region is that of Alentejo, followed by Tras-os-Montes, Centro, Ribatejo and Algarve.

The numbers are set to rise following investments that the region has made in intensive and super-intensive farming systems and in modern and efficient production processes.

The downside is the abandonment of olive groves by many traditional farmers who cannot afford to invest in super-intensive groves (or do not want to)

The most important native varieties are Carrasquenha (supplanted by cultivars suitable for intensive planting) Galega Vulgar, Cobrançosa, Cordovil de Serpa, Verdeal, Madural and Cordovil de Castelo Branco.

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France is in a position on the edge for olive cultivation and production is concentrated in the 4 regions in the south of the country, however, the minimum quantity produced is of quality and protected by Seven Controlled Appellations of Origin

The main cultivated varieties are Aglandau, Salonenque and Cayann, Aglandau, Cailletier, Picholine, Tanche and in Corsica Sabina and Zinzala.

Cyprus has a small percentage of production but it often surpasses France.

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Croatia, with a favorable climate and excellent soil composition, boasts a thriving and widespread olive growing along the coast.

Followed by Slovenia (with an important growth in quality) and Malta.

The other European countries where olive growing is developing are: Albania, the Republic of Macedonia, Montenegro and Bosnia-Herzegovina.

Marginal olive growing in the Canton of Ticino, Switzerland, the Crimean Peninsula and Ukraine.