In light of climate change and limited water resources, the importance of developing agricultural practices, increasing water use efficiency, and preserving olive groves and local varieties emerges, which enhances the sustainability of this sector and maintains its economic and heritage value.
The importance of olives is not limited to their fruit and oil; olive oil is rich in monounsaturated fatty acids and contains phenolic compounds that contribute to its antioxidant properties. Olive leaves contain natural compounds, most notably oleuropein, which are receiving widespread attention in research related to phytochemistry and biological properties.
Furthermore, pruning and pressing residues, including branches, leaves, and pomace, are resources that can be utilized in various applications, such as producing organic fertilizer and extracting natural compounds, after being processed and evaluated for their technical, economic, and environmental feasibility. This provides opportunities to reduce waste and transform residues into value-added products.
Scientific research and plant biotechnologies can contribute to studying the genetic diversity of local olive varieties, developing propagation and genetic resource conservation methods, and evaluating natural compounds in fruits, leaves, and residues. Cooperation between research institutions, universities, farmers, and the private sector also enhances the translation of scientific results into practical applications that support product quality, innovation, and sustainable investment.
Protecting the olive tree is a shared responsibility; it is not just a seasonal crop, but a national treasure that combines economic value, plant diversity, and cultural heritage. Investing in science and sustainable management remains an important path to preserving this tree and enhancing its ability to face future challenges.
