The effect of agricultural practices on the quality of olive oil produced by two different varieties of olive trees (Arbequina and Koroneiki cultivars)

Abstract

This study aimed to investigate the influence of different variables, including the types of olive fruit (Arbequina and Koroneiki cultivars), watering rates, and fertilization levels, on the characteristics and composition of olive oil. The experiment involved analyzing the chemical and sensory properties of the oils produced under varying conditions. The findings provide valuable insights into the interrelationships between these factors and their impact on oil quality. Watering rates were found to be a critical factor in oil production. Proper water management tailored to the specific needs of the olive cultivar and local climate proved essential for optimal oil quality. Insufficient or excessive watering negatively affected tree growth, fruit development, and oil quality. Precise water management, considering factors such as evapotranspiration rates and soil moisture levels, was crucial for achieving desirable oil characteristics.