Italian olive oil sector faces production declines due to climate change

The Italian olive oil sector is preparing for a new harvest season marked by significant challenges due to climate change. Tullio Forcella, President of Federolio, reports that while production quantities may decrease by approximately 20%, the quality of Italian extra virgin olive oil remains preserved.

To adapt to changing weather patterns, there is a call to begin olive harvesting as early as September. In regions like Lazio, the industry emphasizes the importance of protecting the supply chain, utilizing both traditional cultivation methods and modern milling technology. The sector relies heavily on protected designations of origin (DOP and IGP) to ensure traceability and quality across areas such as Sabina and Tuscia.

Beyond its economic importance, the olive oil industry supports regional landscapes and experiential tourism, where visitors can observe the transformation process in local mills. However, producers continue to face difficulties regarding rising management costs and climate-related volatility.