Biostimulation of Olive Trees: Key to Increasing Oil Production and Quality

Biostimulation of Olive Trees: Key to Increasing Oil Production and Quality

In olive oil production, the oil yield of olives is one of the most decisive factors when assessing the harvest. However, this yield does not depend solely on the genetics of the variety or standard agricultural practices, but is closely linked to physiological processes that can be affected by multiple abiotic stress factors.

In this context, targeted biostimulation is an effective strategy for optimising lipogenesis—that is, the synthesis and accumulation of fat in the fruit—especially at key moments in the development of the olive tree.

Understanding the process: When and how is oil formed?

The development of olives is divided into three main phases. During the first two phases, the fruit prioritises cell division and the formation of structural tissues, such as the stone and the embryo. It is not until the third phase, characterised by rapid growth of the pulp (mesocarp), that the cellular machinery responsible for producing oil is activated. This process is called lipogenesis.

This phenomenon occurs mainly between June and September, reaching its peak just before veraison, when the fruit changes colour. During this phase, the physiological balance of the tree is key: any disturbance can compromise lipid accumulation, affecting both the quantity and quality of the oil obtained.

How can biostimulation help?

One of the most effective tools in this regard is e-OLIVE, a solution developed by Econatur based on bioactive compounds such as hydroxybenzoic acids, polyphenols and polyalcohols. Its action is both direct and indirect, focusing on improving the secondary metabolism of the olive tree.

-Hydroxybenzoic acids and hydroxytyrosol: a shield against stress

The hydroxybenzoic acids present in e-Olive have high antioxidant capacity, which is essential for neutralising excess free radicals (ROS) generated during conditions of environmental stress, such as heat waves or water shortages. Hydroxytyrosol, meanwhile, acts as an enzyme protector, preserving the metabolic pathways involved in lipid formation, which translates into greater lipogenesis efficiency.

-Polyphenols: defence and sensory quality

Polyphenols not only strengthen the immune system of olive trees, but also directly influence the organoleptic characteristics of the oil, improving its aroma, flavour, colour and oxidative stability.

-Polyols: efficiency in internal transport

Although they do not directly intervene in fat synthesis, e-Olive polyalcohols promote the movement of photoassimilates from the leaves to the fruit, improving vascularisation and accelerating ripening. This even allows harvesting to be brought forward without compromising yield or the quality of the final oil.

Visible and sustainable results

The application of biostimulant products such as e-OLIVE allows farmers to maintain stable yields even in seasons with climatic stress, making the most of the crop’s genetic potential. Furthermore, by reducing dependence on synthetic inputs and promoting the tree’s natural metabolism, a more sustainable and environmentally friendly model of agriculture is reinforced.

In short, biostimulation is not just a trend, but an essential tool for those seeking modern, efficient olive growing that is adapted to climate change. Investing in technologies such as e-OLIVE means investing in yield, quality and the future.