The Mediterranean olive, whose botanical name is Olea Europaea, belongs to the Oleaceae family. It prefers high temperatures and sunshine anddoes not tolerate a cold, humid climate.
The olive can be traced as far back as 5000 BC in Syria and Palestine and, in the same period, documents prove that the olive was already commonly used in the diet, mainly in Puglia.
The olive is a long-living plant and can live for several centuries, thanks to its ability to regenerate, which continually reconstitutes the root system and the crown; the leaves, for example, regenerate every 2-3 years. It is a rustic plant that grows in even more favourable conditions on fertile land; the scarce presence of calcium in the earth can be the cause of stunted growth in young groves.
Although, on the whole, all olive plants possess the same characteristics, olive growing is not always the same: this can change according to the uses of the various areas, the characteristics of the chosen varieties and to the method of harvesting the olives.
Studies carried out by Bal-Co GreenLine and Dott. Prisa on the use of micronized chabazite zeolite such as ZEM70 and ZEP70 in oliveculture show positive results in both plant root development and in the presence/absence of diseases that often affect the olive such as olive-fly, olive peacock spot, scale insect, vine moth, black vine weevil, pseudomonas savastanoi and olive moth.