On World Olive Day, learn myths and truths about cultivation and olive oil.

On World Olive Day, celebrated this Wednesday (26), technical information and curiosities about the crop that gives rise to products such as olives and olive oil take center stage. The date reinforces the importance of the tree that sustains the global olive oil production chain, a process that involves agriculture, processing, and tradition. The olive tree is recognized for its longevity. With slow development, it starts producing from the fifth year and can remain active for over 150 years. In some regions, millennial trees continue to produce. All olives are born green and darken as they mature — which is why there are no "green" or "black" varieties at the source. The stage of ripeness defines the sensory profile of the olive oil: green fruits tend to generate more bitter and spicy flavors; ripe ones, softer notes. The extraction of olive oil combines traditional practices and technology. Between five and six kilos of olives are needed to produce one liter of the product. In ...