Sustainable Olive Oil Production, Quality and Economics

Name: Sustainable Olive Oil Production, Quality and Economics
Rating: 4.3 (26 reviews)

Learn everything about sustainable olive oil production, from harvest to market.

Created byWikifarmer Academy

Last updated 8/2024

English

What you'll learn

An introduction regarding the olive tree, the different varieties and market insights
Learn about olive tree cultivation, including best practises and common mistakes
Information on olive yield and harvesting
Learn about olive oil extraction and oil processing steps and principles, storage and quality factors.
Learn about the packaging options for olive oil and olives, and the types of certifications that you can obtain

Course content

1 section • 8 lectures • 1h 50m total length

Introduction: Olive tree information and market insights20:04
Explore olive tree biology, varieties, and market insights that power olive oil production, pricing, and quality factors like acidity, K 232, K 270, and peroxide values.
Chapter 2.1: Olive grove establishment and pruning15:06
Explore olive grove establishment, planting spacing, and pruning to maximize sustainable production while mastering fruit thinning for table olives and canopy management.
Chapter 2.2: Best cultivation practices for olive trees.11:45
Explore olive tree water needs, irrigation systems, and fertilization strategies, including soil and leaf analysis. Learn pest and disease management, with monitoring and chemical controls to safeguard yield and quality.
Chapter 2.3: The 7 most common mistakes6:32
Identify and avoid the seven most common mistakes in olive farming, including unsuitable varieties, non-certified propagation material, wrong planting distances, overwatering, delayed harvest, improper pruning, and post-harvest handling.
Chapter 3: Olive tree: Yield and harvest16:44
Examine olive yield and harvest through maturity index, detachment force, and harvest methods to optimize oil content and quality while considering irrigation, climate, and disease risks.
Chapter 4.1: Olive oil extraction and processing steps and storage conditions9:49
Explore olive oil extraction steps from harvest to milling, including defoliation, washing, crushing, malaxation, and separation, plus table olive processing, bitterness removal, and cold extraction storage considerations.
Chapter 4.2: Key quality factors of the olives and olive oil15:11
Examine key quality factors for olives and olive oil, including pests and pathogens, harvest timing, rapid processing, storage conditions, and critical quality criteria like acidity, K232, K270, and polyphenols.
Chapter 5: Olive oil packaging and and certifications15:40
Explore packaging, labeling, and certifications that protect olive oil quality and enable traceability. Review materials like dark glass and stainless steel, storage at 14–18°C, and legal label requirements.
Quiz

Requirements

No previous experience needed

Description

This course provides a thorough exploration of the olive tree, its cultivation, and the production of olive oil, covering both agricultural practices and market insights. It begins with an overview of the olive crop and the different varieties. You will dive into market demand and trends, learning how the price of olive oil is formed. The course then delves into the specifics of olive tree cultivation, where you’ll study the physiology of the olive tree and the best cultivation practices, including planting, pruning, irrigation, fertilization, and plant protection.

The course continues by examining the critical stages of olive yield and harvesting. This chapter focuses on essential information, such as the average yield of an olive tree, the crucial factors an olive farmer should consider during the harvesting process, and how to determine the optimal time and method for harvesting olive fruit. Moving forward, the course covers the entire olive oil extraction process, including olive processing steps and principles. You will master how to preserve the quality of the product during oil extraction and storage, and familiarize yourself with key quality factors and indices.

The final chapter provides information on packaging options for olive oil and table olives, and the types of certifications that can be obtained. You will explore what the olive market demands and how the price of olive oil is determined.

Upon completing the 8 video modules, you will take a 60-question exam to earn your certification in olive tree cultivation and olive oil production.

Who this course is for:

Farmers, Agronomists, Sales Professionals, Students