Climate change impacts olive development and oil composition

Climate conditions and rising temperatures are significantly impacting the phenological phases and chemical composition of olive oil. Research indicates that temperature fluctuations affect olive development from vegetative growth to flowering and fruit maturation. Optimal growth occurs between 10°C and 30°C, while temperatures exceeding 35°C can restrict shoot development.

A 27-year scientific study published in Food Chemistry, analyzing 1,643 olive oil samples from Slovenia, found that higher temperatures alter the oil's fatty acid profile. Specifically, warmer years are linked to lower oleic acid content and increased concentrations of linoleic and palmitic acids. For example, comparing a cooler year (1996) to a warmer one (2018), oleic acid levels dropped from 78.9% to 71.9%, while linoleic acid rose from 5.6% to nearly 7.9%.

These environmental impacts are critical for olive oils subject to strict geographical indication and protected designation of origin standards, as isotopic variations in carbon, oxygen, and hydrogen can reflect the specific environmental conditions under which the olives were cultivated.