Evaluation of the effects of a commercial biostimulant system (SANOVITA/STEFES) on yield and olive oil quality characteristics of two olive (Olea europea L.) varieties (Megaritiki and Amfissis)

Abstract

To date, the species from which the olive tree originated has not been accurately determined. It is claimed to come from the species Olea sylvestris that is still found today in the wild in North Africa, Italy, Portugal and the Caspian Sea. These species of wild olives came, most likely, from the same region and from the same species that covered large areas of the Sahara before the ice age and which does not exist today. V. Kribas identified, during the excavations that took place in Phaistos, Crete, among the seeds given to him by the Italian Archaeological School and olive seed, dating from the Middle Minoan era, while P. Anagnostopoulos in a statement he made at the Academy of Athens in 1951, argues, based on findings found in excavations, that the homeland of the olive tree is Crete. This hypothesis is reinforced by the fact that the name of the olive tree is Greek. Olive cultivation deals with a "natural tree" with enormous historical, economic and environmental importance, which is why it is deeply rooted in the traditional habits of each producer. It is perfectly tied to the environmental policy for the sustainable development of agriculture. The production of olive oil in recent years has increased significantly with the help of science and more specifically with the help of fertilizers and biostimulants as well as the product of Sanovita. In the following diet, the specific product Sanovita herbagreen z20 will be mentioned, with which an experiment of two years was carried out in two different varieties of olives (Amfissa- Megaron) in the village of Modi Fthiotida, where the following results emerged, which will be discussed in the following graduate work and the amount important is to use such preparations in modern agriculture. Finally, this work was carried out with as much accuracy as possible, both in the dates of application of the preparation, in the measurement of the fruit and in its oil extraction, so as to obtain the best possible and valid result.