Olive Grove Pruning in Tuscany: Between Tradition and Modern Technique

Olive tree pruning in Tuscany is an ancient skill, the fruit of centuries of farming experience, which today is integrated with the most modern agronomic techniques. The goal remains unchanged: to obtain an extra virgin olive oil of the highest quality, the famous Tuscan green gold.

To achieve this result, simply "cleaning" the tree isn't enough; it's necessary to guide its growth, ensuring each olive receives the right amount of light, air, and nutrients.

Oil Quality: Fundamental Parameters

Properly managing an olive grove means working with an eye on the mill, envisioning the sensory profile of the final oil from the pruning stage onwards. In Tuscany, in fact, quality is closely linked to two fundamental parameters:

  • High concentration of polyphenols
  • Low acidity

Both depend on the health of the olives at harvest time. An excessively thick canopy creates a humid microclimate that favors:

  • the oil fly (Bactrocera oleae)
  • fungal diseases such as peacock eye

For this reason, pruning must be aimed at ensuring maximum light and ventilation. A leaf constantly in shade doesn't produce energy through photosynthesis, but rather deprives the plant of resources, penalizing production.

The training system: the polyconic vase

For those who aim for excellence, the most suitable choice is the polyconic vase, a structure that includes:

  • 3 or 4 primary branches
  • branches well spaced from each other
  • outward development

Each branch ends in a thin tip, called an arrow, which controls apical dominance. This measure limits the growth of vertical suckers and maintains production in the lateral and lower areas, which are more balanced and easier to harvest.

Another key aspect is emptying the center of the canopy. A free center allows for effective air circulation, reducing internal humidity and the risk of disease.

Strategic Cuts in Pruning

Effective pruning requires the ability to distinguish what to eliminate:

Items to Remove

  • Suckers and shoots: they grow respectively on the branches and at the base of the trunk, removing sap without producing olives
  • Rami esauriti: l’olivo fruttifica sui rami dell’anno precedente; quelli già produttivi e penduli vanno rimossi per favorire il rinnovo

È essenziale rispettare il collare del ramo, evitando tagli a filo del tronco che impedirebbero una corretta cicatrizzazione e favorirebbero carie del legno.

Pruning Period and Equipment

In Tuscany, the ideal time for pruning is late winter, generally March, when the risk of frost has passed. It is essential to use:

  • sharp scissors and saws
  • clean and disinfected tools

After pruning, a copper-based treatment protects the wounds and prevents fungal infections in spring.

Conclusions: The Benefits of Correct Pruning

Pruning done with care:

  • reduces the productive alternation
  • improves the health of olives
  • enhances the aromas and quality of the oil

Great olive oil is born first and foremost in the fields, thanks to conscious choices that combine tradition, observation, and modern technology, preserving the identity of Tuscan olive growing over time.

Experience and tradition of Tuscan olive growing, from the Arezzo countryside to the production of quality extra virgin olive oil.