Organic Olive Oil Production Manual

This guidebook provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration. Using this manual you’ll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production. You’ll also learn how to evaluate harvest methods—an important consideration, as harvest costs typically amount to half the total production cost for olives.

Published by University of California’s Division of Agricultural and Natural Resources