Renzo oil olive to overcome the problems of Salento

Renzo oil olive to overcome the problems of Salento




These days I have been invited several times by the Director Cesare Telerama Vernaleone to discuss with other guests and extra virgin olive oil. A viewer affectionate, the lawyer. Mario Nicoletti from Parabita, there is not a reason for what he is forced to look again on his travels to the city of Lecce, the truth is that the image of a sad lot of olives that fall from the trees, are left to rot in the earth without anyone to collect. A real shame! Although this image is very common today to those who venture into the streets of Salento in Lecce.



A Morciano di Leuca, the olives are harvested from trees (sprue)

Is not the case in Morciano di Leuca four steps from Santa Maria di Leuca where the Romans built on the promontory japigeo the temple dedicated to the goddess Minerva. Here Anthony Renzo, who is also President of the Pro site of Torre Vado, has an experience of the olive cultivation technique that extends five years from now, and I submit it to the attention of colleagues and agriculture scientists.



A growing "SUSTAINABLE" olive

Meanwhile, Antonio's friend told me that he is now five years to his olive grove does not work either chemical fertilizers or weed control, pesticides or pesticide treatments.



The collection (spruatura) olives by Renzo

When they arrive in early October he went into his fund full of olive trees of the variety ogliarola Lecce where two teams each composed of a man and two women for the collection of olives from the tree (spruatura).

The person shall operate a harvester that strikes at the branches of trees with mechanically operated rakes in such a way as to make the olives fall in collection networks. I could see for themselves that it is a very fast and productive, and Mr. Anthony assured me that it is still affordable. It also does not ruin the twigs of trees or there is damage to the tree by using heads made of the latest materials (carbon fiber combs or very elastic resin) which collect the olives without damaging the plant.

The olive harvest that fall on the network that is under the projection of the tree is carried out by two women.



The harvester has a length that does not allow him to get up on top of the canopy of the olive

For the highest branches, where they do not get the arm dell'abbacchiatore, here is that Mr. Renzo has seen fit to intervene with the bevel using a sawing motion. Mr.. Antony ordered the operator to cut branches because they are high enough that it can not be achieved by harvesters could never be disposed of from the tree. After the various cuts of the final results in a lower canopy tree oil.



The harvest of the olives from the branches cut

The cut branches are still loads of olives and for this reason are properly prepared berries with a branch. I personally witnessed the beating and the olive branch instead dell'abbacchiatore tire and I observed the speed of this operation. In fact, in a few seconds under the blows of this branch that looks like a whip, the olives fall on the projection network put under the tree.



The leaf compost

From the branches are pruned leaves removed part of which is fed to rabbits, which we refer in my other piece, and another part is buried at the base of the trunk to become a real organic fertilizer.



The fight against the olive fly invented by his brother Antonio

Renzo's brother Antonio was Dean of School and Professor of Philosophy at the University of Salento. He said he had a persimmon tree that every year he was attacked by the fly. The beautiful red fruit that we all admire in this season were inedible. Same thing happened with the citrus. For these trees Professor Renzo has found a way not to have attacks of these insects. The prof. Renzo took a bottle of plastic ones that are used to make wine, it took very little water and Rogora which we all know is dimethoate or dimethoate or a class of organophosphorus insecticides.

Since it is an active neurotoxic, harmful to humans by ingestion, inhalation and skin contact all know that we can not use it on fruit or olives because it poisons on ourselves and the people who ate the fruit and that oil from olives treated.



Renzo away the insects using the bad smell of Rogor

In fact, Professor Renzo is the trees, the fruits and then, with this powerful insecticide, but puts it in a deep plastic bottle with cap and leaving it without hanging tree. Well either the khaki or the lemons, oranges and mandarins are made live insects! A victory without having made use of arms! The same thing happened for the olives.

Do you understand? No treatment against flies! Only a 3-liter plastic bottle with a few tens of grams of water and a bit Rogor which suffices only as a deterrent to insect pests.



Conclusions

I only reported what I was told and what I observed. I will look into the matter following the technology of prof. Renzo and I can say in conclusion that until proven otherwise, that of brothers Renzo seems that a technique of cultivation of the olive oil from a very "organic" without any kind of chemical contamination. The healthy and the highest quality of olive trees of the Brothers Renzo is a single variety of olive ogliarola Lecce. The techniques that I described obtain a final product taste great and unique quality. This I think is possible for both the combination of the proper period of collection and processing of olives, both for the very low acidity and organoleptic and sensory characteristics that make it unique.

I realize that my words will reflect all colleagues and producers who adopt the classical methods. I expect any objection from them in order to start a discussion that addresses this or other possible technologies to overcome the difficulties of the olive growing sector of the Salento.



Antonio Bruno