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  • Who we are
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    • Member Countries and Observers
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      • Premio alla Qualità Mario Solinas
      • Sostegno istituzionale del COI
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      • Database documenti del COI
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      • Olive Oil Technology and the Environment
      • IOC Scholarships
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      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
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IOC NEWS

Home / Blog / Sustainable and profitable olive farming
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Sustainable and profitable olive farming

Madrid / 04.12.2021

SEO/BirdLife’s model will be extended to other regions in Europe. On 2 December 2021, the LIFE OlivaresVivos+ project, whose main objective is to expand Olivares Vivos, an olive-growing model that promotes agricultural methods that protect the environment, was presented at IOC headquarters in Madrid.

Jaime Lillo, deputy executive director (pictured), brought, on behalf of IOC executive director Abdellatif Ghedira, the intergovernmental body’s welcome greeting to participants at the project presentation event.

The first part of the project, LIFE Olivares Vivos, took place between the end of 2015 and May 2021. The model was found to restore biodiversity and increase profits by reducing input costs – growers spent on average 22% less on fertilisers and phytosanitary products. Restoring the flora and fauna of these living olive groves also adds value to the oils produced, which are indicated by the Olivares Vivos label and certification scheme.

Life Olivares Vivos + starts this year and will run until 2026. The goal is to replicate this model in the main olive-growing regions of Spain, Italy, Greece and Portugal. This stage of the project will also show how biodiversity behaves in the long term and under climate change, as olive groves will be studied in the driest regions. The project will also be extended to other crops.

Further information on the event and the project will be published in issue 169 of the 2021 year-end IOC newsletter, available on this website also.

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Salute

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

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For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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